Sweet Potato Chocolate Brownies from Simply Vibrant by Lindsey | Dolly and Oatmeal


happy valentine's day!  if you've been reading this blog for a while then you probably know, i'm not that into this holiday. sorry to be a bummer. consider me one of those people who always thought it was a hallmark holiday.  but(!) i am finding it easier to get into the spirit now that amesy's old enough to find googly-eyed hearts, or mickey mouse valentine cards funny and interesting.  we're not doing any valentine projects (yet, i'm sure they'll come in time), but there is definitely a bit mote of a fuss over all the silly heart-shaped treats and decorations everywhere.  dare i say that i'm excited for next year when we'll be able to make cards, or decorations together!? we'll see what happens ;) but until then, BROWNIES!

these brownies come from anya kassoff (from the ever inspiring blog, Golubka Kitchen) and her daughter masha davydova (she takes all the stunning photographs!), and their cookbook: Simply Vibrant.  this is their second cookbook that focusses on plant-based, vegetarian meals spanning the day.  the contents are broken into very clever categories: morning meals like porridges and pancakes. then there are: wraps and rolls; noodles, pasta, and pizza; and  fritters and veggie burgers.  the last couple of chapters include sweets, and basics and sauces.  anya, like she does on her blog, makes her recipes so inviting not only with the beautiful photos that grace the pages, but the different flavors and textures she incorporates into each dish.  

these brownies for instance are made lusciously fudgy by using sweet potato - something i would never think of incorporating into a brownie batter.   there's also a good amount of chocolate, but anya instructs you to chop it in the food processor which basically makes the chocolate into a meal,  it's then stirred in with the rest of the batter to form these delicious treats.  and i especially love a dessert i don't have to worry about giving amesy nibbles of.  they're sweetened with dates (and aforementioned chocolate), and i assume some sweetness comes from the sweet potato as well ;)  these are the perfect treat to induge in on this day, or any day, really!  whatever you're partaking in, i hope it is serving you well! 

big XOXO's!



sweet potato chocolate brownies | v & gf

my notes: i used 85% cacao bittersweet chocolate.  next time i would use between 60%-70& cacao chocolate,  as most of the sweetness in these brownies comes from the chocolate.  

recipe from Simply Vibrant by Anya Kassoff

print the recipe!

| makes 12 large or 24 small brownies |

  • 1 cup (200 g) chopped dark chocolate or chocolate chips
  • 1 1/2 cups raw hazelnuts
  • 1/2 cup (50 grams) almond flour
  • 3 tablespoon unsweetened cocoa powder, plus more for dusting the brownies
  • pinch of sea salt
  • 9 to 10 (140 g) large, soft medjool dates, pitted
  • 1 medium sweet potato, baked, peeled, and roughly chopped
  • 1/4 cup almond butter


method

  1. preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper, extending the paper up the sides. place the chocolate in the freezer.
  2. spread the hazelnuts on a baking tray and toast them in the oven for 10 minutes.  remove them from the oven and let them cool, then rub them with a clean kitchen towel to remove the skins.  reserve a few whole nuts for garnishing the brownies, and place the rest of the nuts in a food processor; grind into a meal.  make sure you don't overprocess.  transfer to a large mixing bowl and set aside.
  3. place the chilled chocolate in the food processor and grind into the smallest pieces possible.  transfer to the bowl with the ground hazelnuts and add the almond flour, cocoa powder, and salt.  stir to mix evenly.
  4. combine the dates, sweet potato chunks, and almond butter in the food processor and puree until smooth.  spoon this mixture into the bowl with the ground hazelnuts and chocolate; stir to combine thoroughly.  
  5. spoon the batter into the prepared baking dish and even out the top with a spoon.  transfer the dish to the oven and bake for 25 to 30 minutes, until the top of the brownie is firm to the touch.
  6. remove the pan from the oven and let it cool to room temperature, then transfer the brownie to a cutting board, using the parchment paper to lift it out of the pan.  dust the brownie with cocoa powder chop the reserved whole hazelnuts and sprinkle them on top, if desired.  slice the brownies into bars. 

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Coconut Butter Rooibos Latte by Lindsey | Dolly and Oatmeal


fancy tea lattes seem to be the new thing.  and for good reason!  i've was never a big tea person, i much rather have had a cup of coffee, or even water for that matter.  it wasn't until i was pregnant with amesy that tea became something i reached for.  i still needed that hit of caffeine in my second trimester, so i turned to matcha lattes. and in the evening, when i was wanting something to soothe my aches, pains, and sometimes nausea, a fancy tea latte was a little treat i would look forward to making.  even after having ames i've still kept up my tea habit. 

post-pregnancy, i tend to whiz up a tea latte in the afternoon, it feels like a little gift to myself.  something i look forward to after a large part of the day's hustle is over.  but around that 3pm-mark is also the time when i start searching my pantry for a snack.  i'm not even sure that i'm hungry, but rather it's just a bad habit to nibble and nosh as i go about the afternoon.  so i've been making a conscious effort to cut down on the snacking, be more mindful, and grab for something that's fulfilling.  and that's where this coconut butter rooibos latte comes in.  adding the fatty coconut butter staves off cravings and keeps me full until dinner, and taking a few minutes (or however much time amesy gives me!) time to sip on a warm drink soothes some of the craziness of the day - it's a mid-afternoon self-love situation.  something i think we can all take more time to do 💕

big higs! xo




coconut butter rooibos latte | v

i'm partial to rooibos, but you can use any tea you like here.  likewise, if you don't have coconut butter you could use a tablespoon of nut butter with roughly a teaspoon of coconut oil.  i think cashew butter would work really nicely.   

print the recipe!

| serves 1 |

  • 3/4 cup filtered boiling water
  • 1 rooibos tea bag
  • 3/4 cup unsweetened almond milk
  • 1 tablespoon coconut butter
  • 1 teaspoon coconut nectar, maple syrup, or stevia
  • 1/2 teaspoon beet powder (optional), more for dusting


method

  1. add the tea bag to the boiling water and let steep for 5-6 minutes.  
  2. meanwhile heat the milk until steaming. remove the teabag, and add the rooibos tea, steamed milk, coconut butter, coconut nectar (or sweetener of choice), and beet powder (if using) to a high-speed blender.  blend on high for 1 minute until the mixture is combined and frothy.
  3. pour into your favorite mug, dust with beet powder (if using) and enjoy. 💕

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pink quinoa salad w/ beets, blood orange & chimichurri

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almond chia seed hot chocolate 

almond chia seed hot chocolate 

Weeknight Peanut Vegetable Curry by Lindsey | Dolly and Oatmeal


hey there! first, i want to thank you for taking the time out a couple weeks ago to fill out the dolly and oatmeal reader survey!  you all gave me so much valuable feedback, and i can't wait to start implementing some of the ideas i've come up with to serve you better!  i so appreciate the time you've taken, and will actively use it to make our collective experience here more enriched.  

one of the questions i asked you in the survey, was: what do you want to see more of on D&O?  one of the top 3 answers was dinner preparation for more than 1 person.  this is something i still struggle with too! so i'm super happy that we can navigate this together.  ready?

beyond the multiple recipes and pictures on this site, since having amesy, the struggle to get dinner on the table most nights has been real.  sometimes it's just a super busy work week, other times it's been scheduling conflicts with amesy's part-time nanny, and most times i'm just too caught up in the weekend spending time with my family that i don't want to spend 2 hours in the kitchen prepping food for the week!  and based on your survey answers, i think that's basically your experience as well! 

truth is, we had been ordering dinner in a lot since moving to LA.  i never hit a stride in making our meals for the week like i had in the past, and it's just way too easy to order great food here (i know, what a problem to have 😉). when the new year rolled around it was a good time to buckle down and make homemade meals a priority. but making 5-7 meals for the week is no easy fete, especially considering breakfast and lunch meals.  i feel you.  which is why i teamed up with folks at plated to help us out!  

if you're not familiar with plated, it's a meal kit delivery service designed for those of us who love good, flavorful, exciting food.  you can curate how many meals a week you want, and how many servings you want within those meals.  so whether you need your meals during the week when time is not on your side, or, if you want them for a chill weekend, it's up to you! plated is offering dolly and oatmeal readers 60% off your first order (an introductory offer for those who are wondering if plated is right for you)!! just use the code DOLLY60 at checkout to claim your discount!  i hope you all enjoy the service as much as we do!

**printable recipe option below!!

this post was created in partnership with plated.  all thoughts and opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going!



peanut vegetable curry

recipe from: Plated

there's quite a bit of heat in this curry.  to reduce the amount of spice, add the gochujang paste a little bit at a time, tasting as you go.  

PRINT THE RECIPE!

| serves 2 |

  • 3/4 cup sticky rice 
  • 8-ounces chinese broccoli, divided
  • 1 red bell pepper
  • 1-ounce pea shoots
  • 1 lime
  • 1/4-ounce (about a 1-inch piece) fresh ginger
  • 1 13.5-ounce can coconut milk
  • 1 packet (about 2 tablespoons) peanut butter
  • 1/2 tablespoon red curry paste
  • 1 packet (about 2 teaspoons) gluten-free soy sauce
  • 1 teaspoon sweetener of choice
  • 1 teaspoon gochujang paste


method

  1. cook the rice.  in a small pot, combine the rice, 1 1/4 cups water, and 1/4 teaspoon salt and bring to a boil over high heat.  stir once, reduce heat to low, then cover and cook until water is fully absorbed, 10-12 minutes.  remove pot from heat and let stand, still covered, for 10 minutes.  fluff rice with a fork, then cover again to keep warm.
  2. while rice cooks, cut chinese broccoli into 1/4-inch pieces, keeping stems and leaves separate. cut bell pepper into 1/2-inch pieces.  cut pea shoots into 2-inch pieces.  halve lime and set 1 half aside for curry; cut remainder into wedges for serving. trim and discard skin of ginger.
  3. place coconut milk in a medium pot over medium-high heat.  whisk in peanut butter, curry paste, soy sauce, sweetener, gochujang, and juice of 1/2 lime to fully combine.  add whole ginger knob to pot.  increase heat to hihg and bring to a boil, then reduce heat to medium and simmer until slightly reduced, about 5 minutes.
  4. while curry simmers, heat 1 tablespoon neutral oil (i used avocado oil) in a large pan over medium-high heat.  when oil is shimmering, add the broccoli stems and cook until beginning to soften, about 3 minutes.  add pepper to an and saute until tender, about 3 minutes more.  add broccoli leaves to pan and cook until wilted, 3 minutes more.  season with 1/4 teaspoon salt, and pepper as desired.
  5. transfer cooked rice to a clean, dry surface.  using a spoon, spread into an even layer.  flatten and knead rice, folding it over itself repeatedly, until grains become sticky.  divide rice, roll into 2 balls, and divide between serving bowls.
  6. remove and discard the ginger knob from curry.  transfer broccoli and pepper to pot with curry, stir to combine, then taste and add salt as desired.  spoon curry around sticky rice and garnish with pea shoots and lime wedges.

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