toast

VEGAN SHAKSHUKA TOASTS / April 22, 2021 by Lindsey | Dolly and Oatmeal

We’re still settling in to life in the new house. It’s a larger space than the apartments we’ve always lived in, so it’s a welcome adjustment. We also have a pretty spacious backyard that I’m looking forward to setting up, and hopefully having friends and family over when it’s safe. Warmer weather, more and more vaccinations everyday, it seems like things are finally inching towards a new day. With that in mind, I can’t help but want to make brunch food. A DIY bagel bar, a make-you-own-toast station, all the pancakes and waffles one could imagine, and a big pot of shakshuka. These are things that run through my head regularly.

In that vein, I thought a combination of a few of those ideas sounded super fun. So here we have it, Shakshuka Toast! Shakshuka is a staple in North African and Middle Eastern cuisine, which consists of: onions, pepper, garlic, spices (I like adding harissa paste, but it’s not a deal breaker), canned tomatoes, and in this vegan variation we use butter beans instead of eggs. We pan-fry some toast with olive oil, rub it with some garlic, sprinkle it with some flaky salt, then on goes the shakshuka sauce. We serve it warm with some chopped radishes, maybe some herbs - you could also top it with a dollop of plant-based yogurt as well. This kind of meal is made for a family style meal, and I actually love that with making this version vegan, here isn’t the pressure to poach the eggs perfectly. Super low maintenance, which is something to love.

We’re using Little Northern Bakehouse Sprouted gluten-free bread here. They sent me some try to a few weeks ago, and my kids and I love it. It does double duty as an everyday sandwich bread, while also being great to jazz up for a fancy toast brunch situation. It has an airy quality, but also has great texture and flavor (if you’re gluten-free, then I’m sure you know that’s a hard thing to come by!). I especially love using their sprouted bread for all these reasons, and also because the sprouting process makes nutrients more accessible and more easily digestible. It stands up great to the shakshuka here (but don’t let it sit too long, like with any bread, it will get soggy), adding a wonderful crunchy texture.

*This post was sponsored by Little Northern Bakehouse, as always all the thoughts and opinions are my own.

VEGAN BUTTER BEAN SHAKSHUKA TOASTS | GF

| makes 8 toasts |

print the recipe

ingredients

2 tablespoons extra virgin olive oil, plus more for frying the bread
1 medium onion, finely chopped
1 red bell pepper, seeded and finely chopped
3 garlic cloves, minced
1-2 tablespoons prepared harissa paste (depending on how spicy you want it)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon coconut sugar
1 (28 ounce) can whole San Marzano tomatoes, crushed with a masher or your hands
1 teaspoon fine salt
Fresh ground pepper, to taste
1 15-ounce can butter beans, drained and rinsed
Spray oil (preferably high-heat oil like avocado)
8 pieces Little Northern Bakery Sprouted 7 Grain Gluten-Free Bread
1 clove garlic, sliced in half
Flaky salt
Sliced radishes, for serving
Fresh dill, for serving

method

Heat the oil in a large skillet over medium-low. Add onion and pepper, cook, stirring every so often until soft; about 15-20 minutes. Add garlic and cook until tender and fragrant, about 30 seconds. Add in the harissa, cumin, coriander, turmeric, and sugar. Stir, and cook for another minute. Pour in the tomatoes, salt, and pepper. Bring everything to a simmer, cover and cook for about 30 minutes, until the sauce has thickened.
Fold in the beans. Taste and adjust any seasonings, adding more salt or spices if necessary. Remove from heat and cover.
Heat a small skillet over medium heat. Once hot, spray with oil, place bread in the pan, and spray the other side of the bread. Cook for 1-2 minutes per side, until toasted. Remove from the pan and rub one side of the toast with the cut side of the garlic. Top with flaky salt, and repeat with remaining pieces of toast.
Serve toasts with a heaping serving of the shakshuka. Top with sliced radishes, fresh dill, and more flaky salt. Serve immediately.

similar recipes:

miso-tahini avocado toasts w/ black sesame gomasio

Cilantro & hemp salad on tahini yogurt toast

YOGURT-TAHINI & ISRAELI SALAD TOAST / August 8, 2019 by Lindsey | Dolly and Oatmeal

YOGURT-TAHINI & ISRAELI SALAD TOAST | dolly and oatmeal

the ease of summer cooking (or lack thereof) is one of the most refreshing characteristics of the season. (especially right now as i’m hitting 40 weeks pregnant in the next few days 😅😬). take this salad and toast. not one thing is cooked (unless you consider toasting bread cooking). rather, we take the peak of summer produce, chop it all up, top it over crusty bread, and a big splotch of the creamiest, yogurt-tahini. it’s quite literally the simplest of dishes/snacks/appetizers, but by far one of the most satisfying. i love the combination of anything with yogurt-tahini, but when paired with vegetables it just takes everything up a notch.

i generally make a this recipe as my summer veg + yogurt-tahini go-to, and then there’s this veg + yogurt-tahini winter go-to that i shared a few months ago. the crispy veg, toasty bread, and creamy medley here is perfect for hot summer nights, a little date night situation with your loved one, a perfect nibble with your girlfriends accompanied by your favorite chilled cocktail. whatever the occasion, these little toasts are sure to brighten them up quite a bit. i hope you get to make this before the summer is up, it’s a good one that hits all the right spots!

yogurt tahini & israeli salad toast | v & gf

i have quite a few recipes on this site for a yogurt-tahini sauce. this one uses thick greek-style yogurt, but i also don’t call for water to thin it. i found that if it’s thinned out, it doesn’t make a thick enough nest for the salad to sit in.
i use a gluten-free boule from a local maker (if you’re in LA, i buy loaves by gjusta that are sold at erewhon, or gluten-free sourdough made by a local shop, honey hi. if you can get your hands on either i highly recommend them (they both also happen to be vegan).

print the recipe!

| serves 4-6 as a side |

yogurt tahini

1/3 cup tahini
3/4 cup unsweetened greek-style almond milk yogurt (i love this brand)
1-2 tablespoons fresh lemon juice
1 clove garlic, grated over a microplane (or minced)
salt and pepper, to taste

israeli salad

6 ounces cherry tomatoes, cut in half
4 persian cucumbers (about 1/2 pound), seeds scooped, and cut into small chunks
1/4 red onion, chopped small
2 tablespoons chopped parsley
1/2 lemon, juiced
1 tablespoon extra virgin olive oil, plus more to drizzle
1 1/2 teaspoons ground sumac
1 gluten-free boule or artisan loaf of bread, sliced and toasted or grilled
yogurt-tahini (recipe above)
herb flowers, to garnish (optional)

method

make the yogurt-tahini. whisk together the tahini, yogurt, lemon juice, and garlic. season with salt and pepper. set aside.
make the salad. in a large bowl, toss together the halved tomatoes, chopped cucumbers, red onion, parsley, lemon juice, olive oil, and sumac. generously season with salt.
spoon the toasted (or grilled) toast with a big swoosh of yogurt-tahini, then top with a big spoonful of israeli salad, a drizzle of olive oil, a pinch of flaky sea salt, and herb blossoms (if using). serve immediateily.
if you’re prepping ahead of time, store yogurt-tahini in a lidded jar for up to 1 week, and israeli salad in an airtight container for up to 3 days (drain off excess liquid from salad before you top toast).

similar recipes:

sumac-roasted veggies with yogurt-tahini

Maca Almond Butter & Sweet Potato Toast / February 9, 2017 by Lindsey | Dolly and Oatmeal

Maca Almond Butter & Sweet Potato Toast | dolly and oatmeal

i'm a bit sleep deprived here so i'm going to keep it short for today. amesy has been going through what our doctor and the internet have called the "4-month sleep regression" and before this past week i would have told you that there's way too much info out there, and that babies will be babies. but something has woken in him, LITERALLY! motherhood is definitely challenging me these days, and sometimes i feel completely inadequate at it while also trying to work full time. (and don't get me started on the whole hormone thing, that's been a beast.) being pulled to be present in two places at once has it's challenges, and the end result has me feeling like i'm not doing well in either category. so i'm making some changes around here to take some of the pressure off.

when i first started this space i drew so much inspiration from vegetables, fruits, food in general (and i still do). i love taking photos of the process of each recipe. i loved (and still love) styling food and props in beautiful ways, testing my skills behind the camera, and getting the shot that i foresaw in my head. the creative process behind recipe development, styling, executing, editing, and then putting the finished product here - i couldn't love my job any more! i knew having a baby, and wanting to raise him myself, would shift that process a little, but i've found that it completely changes the process. and so, for now, i don't foresee a lot of heavy styling, or a lot of process shots in my posts. i hope you all won't think they're too bland or boring, or be looking for something that i'm not able to give at this time. i keep hope that this new way of doing things will give way to another form of creating, one that i haven't yet explored. but in the meantime here's my go-to, hormone-aiding maca almond butter and a piece of toast. whenever i make homemade nut butter i like playing with the flavor a bit, whether it's a dash of cinnamon or some other spice, but i've been adding maca to everything for extra balance and energy boost. plus, the flavor of maca is really great. think somewhere in the realm of burnt, earthy caramel, but in powder form. i can't get enough.

so this toast. i made it the other week since seeing a version of it here. it's basically a piece of your favorite bread (or bagel), toasted, slathered with this all-star cream cheese, topped with cinnamon-roasted sweet potato chunks, drizzled with maca almond butter and honey, and topped with crunchy cacao nibs. it's the perfect crunchy/squishy, sweet/tangy, balance for a humble piece of toast. xo's

and if you haven't checked out these beautiful posts from across the web yesterday. it's a series of blog posts called, #immigrantfoodstories put together by kimberly hasselbrink . i couldn't get my stuff in order in time to participate, but please give these a read and check out the lovely recipes posted :)

Maca Almond Butter & Sweet Potato Toast

i used sprouted almonds here just because they're easier for me to digest, but un-sprouted will work here just fine. you could also experiment with another nut like walnuts or cashews.

| makes about 1 cup of maca almond butter |

3 cups raw almonds
1 tablespoon maca powder
a few pinches pink sea salt (or regular sea salt)

toast (makes extra sweet potatoes)

2 medium sweet potatoes, cut into 1-inch chunks
1 tablespoon unrefined extra-virgin coconut oil, melted
1 teaspoon ground cinnamon
pinch of salt
1 slice gluten free bread
dairy-free cream cheese (i use this one)
maca almond butter
runny honey or maple syrup, to taste
cacao nibs, to garnish

method

in a food processor fitted with a metal "s" blade, blend the almonds until smooth, about 7-8 minutes. add the maca and a few pinches of salt and blend once more until fully incorporated. store in a lidded jar in the refrigerator.
preheat oven to 375°F and line a baking sheet with parchment.
in a medium sized bowl, toss together the potatoes, coconut oil, cinnamon, and salt. transfer the potatoes to the prepared baking sheet and bake in the oven for 40-45 minutes, turning them halfway through, until the edges are crisp and lightly browned. remove from the oven and set aside.
toast a slice of bread, spread a good amount of cream cheese over the bread, add about 1/3 cup sweet potatoes, drizzle on maca almond butter and honey, and top with cacao nibs.