November 10, 2016 by Lindsey | Dolly and Oatmeal

Hemp-Buckwheat Blender Waffles w/ Spiced Apples | dolly and oatmeal #vegan #glutenfree

time is precious these days. life with a newborn has put a lot of things into perspective that i took for granted previously. even when amesy's napping there seems to be a million things that need my attention and there's just never enough time. between feeding him every 2 hours, changings, and just general fussiness there's little time for much else.

i kind of knew this would be the case, as people warned me. so before ames made his entrance into this world, i developed some busy lady recipes that bridge the gap between eating anything that resembles food, and easy-peasy, crave-worthy food that i would never have enough time to make. a recipe that simply throws a few pantry items into a blender and results in a delicious, and sustaining breakfast meal is something that made/makes me super excited. so, i was super thrilled when i got the recipe for these blender, high-vibe, good for any day, waffles just right and good enough to share them you! the ingredient list is really clean, sticking to a lot of the superfoods we all know and love. and while i love eggs, i get a lot of readers asking for vegan friendly recipes or alternatives. with a nod to my vegan friends, these waffles are egg-free, and utilize ground flax here for binding purposes - yay, flax! so, whether you're a new mom, a busy lady, a busy dude, or someone who appreciates an easy meal, this one's for you ;)

*i wrote this post before the election, but i would be remiss if i didn't address my feelings on this. first, i believe in this democratic process, and therefore i will continue my beliefs while continue theres. my only hope is that love, compassion, acceptance of differences, open-mindedness all continue to have a seat at the table in a trump administration. i keep hope alive that i will be able to raise my son in his first 4 years on this earth without the hate and discrimination the trump campaign so viciously spewed these past months. i am so tremendously sad at what could have been, and was extremely proud to have amesy at my side when i cast my ballot for the first female president. i spent most of yesterday with tears streaming down my face, and holding my baby close to me. that said, i'm hopeful that the rights we've worked so hard to attain won't be taken away; that so much of what keeps millions of americans safe, and insured, and healthy won't be overturned, and we can accept and understand one another a bit more.

peace, love & light. xo!

Hemp-Buckwheat Blender Waffles w/ Spiced Apples | v & gf

i like making a double batch of this recipe to freeze and have leftovers. the spiced apples take a bit more time to make, but can also be made ahead of time and reheated as needed.

| makes 4 waffles |

1 cup plus 2 tablespoons unsweetened almond milk
1 tablespoon apple cider vinegar
1 cup buckwheat flour
1/4 cup hemp hearts/seeds
2 tablespoons coconut sugar
2 tablespoons melted unrefined extra-virgin coconut oil. melted, plus more for waffle iron
1 tablespoon ground flax
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

spiced apples

1 tablespoon unrefined extra-virgin coconut oil
1 large apple (i like honeycrisp or pink lady)
1/4-1/2 teaspoon ground cinnamon
pinch of ground ginger
pinch of ground nutmeg
tiny pinch of salt

toppings

sliced almonds
hemp hearts
maple syrup

method

preheat oven to warm (about 180°F) and place a baking sheet lined with parchment paper inside.
in the container of an upright, high-speed blender, combine the almond milk and vinegar. let the mixture sit for 10 minutes, until bubbly. next, add the remaining ingredients and blend on high for 1 minute, scraping down the sides as needed. let the mixture rest while you preheat the waffle iron.
grease the hot iron with some coconut oil and pour a heaping 1/2 cup of the batter into it. cook for 3-4 minutes, until the edges are a bit crispy. place the waffle into the preheated oven and repeat with the remaining batter.
keep the waffles warm while you make the spiced apples.
heat a 10-12 inch skillet over medium heat. once hot, add the coconut oil, apples, spices, and salt. cook until soft and tender, gently flipping them over to cook evenly, about 7-10 minutes.
serve waffles warm topped with spiced apples, sliced almonds, hemp seeds, and maple syrup.

enjoy!

similar recipes:

overnight oat waffles w/ lemon zest & poppy seeds

banana buckwheat waffles w/ blue-barb syrup

Sprouted Brown Rice Pilaf w/ Roasted Grapes & Fennel / October 19, 2016 by Lindsey | Dolly and Oatmeal

Sprouted Brown Rice Pilaf w/ Roasted Grapes & Fennel | dolly and oatmeal

hey y'all! it's felt like forever since i've blogged in real-time and it feels so good! the last time i checked in here i hadn't given birth to our son, james,("amesy"). he finally came september 27, 10 days after his due date! when i can gather my thoughts into cohesive sentences i plan to write more about his entrance into the world :)

newborn baby life has somewhat rocked mine and frank's existence a bit ;) we knew that sleep deprivation, emotional rollercoasters, and general fuzziness were in our futures but there was really no way to prepare or scale how much a little human impacts every minute and second of your life. at this moment we're trying to keep him alive and healthy, marvel at his little toes and button nose, take in every coo and odd sound he emits, and study the range of emotions that take over his teeny face at a given second. he's, in a word, precious. but i would be lying if i didn't say that navigating this new territory is wrought with emotion, and just plain terrifying at times. i know frank and i are strengthened by all of those who have done this parenting thing before us, and those who continue to do it presently with grace and honesty.

and now, rice pilaf! i knew this dish would come in handy after our little amesy was born. it's basically a one-stop-pot of grainy goodness (which also means less dishes to clean!). pilaf has no bounds as to what kind of flavors you want the end product to have. so here i wanted something soothing and minimal in terms of spices, and more emphasis on fresh herbs and produce. the herbs, onion, fennel, and roasted grapes shine together as i'm a big time fan of fruit mixed all up in a savory dish/salad. i have a feeling this humble pot is going to continue to make a weekly appearance as a side dish or a for a quick lunch. hopefully you'll find it easy-peasy as well!

big autumnal hugs! xo's

Sprouted Brown Rice Pilaf w/ Roasted Grapes & Fennel | v & gf

i chose to use a sprouted variety of brown rice, but feel free to substitute your preferred grain and cook according to the directions on the package.

| makes 4 servings |

roasted grapes

1 cup seedless grapes
2-3 teaspoons extra-virgin olive oil
salt and fresh pepper, to taste

pilaf

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 small fennel bulb, finely chopped
1 cup sprouted brown rice (i like this brand)
1 teaspoon ground cumin
1 3/4 cups water
2 tablespoons chopped sage
salt and fresh pepper, to taste
1/4 cup toasted almonds, roughly chopped
handful of fresh parsley, chopped

method

preheat the oven to 375°F and line a baking sheet with parchment paper, set aside.
toss the grapes with the oil, and salt and pepper to taste. transfer to the baking sheet and roast until the grapes are slightly burst and juicy, about 12-15 minutes. remove from the oven and set aside.
heat the oil in a lidded saucepan over medium heat. once hot, add the onion and fennel. cook until the onions are translucent and the fennel is soft, 5-6 minutes. add the rice and cumin until well-coated, and cook for another couple of minutes, then add the water and sage, season with salt and pepper, to taste. bring the rice to a boil and cover with a fitted lid.

similar recipes:

charred broccoli & red onion salad w/ shaved apples

raw cauliflower couscous w/ cherries & sumac dressing

Creamy Garlicky Pasta w/ Charred Broccoli & Figs / September 28, 2016 by Lindsey | Dolly and Oatmeal

Creamy Garlicky Pasta w/ Charred Broccoli & Figs | dolly and oatmeal #vegan

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

where would we all be without pasta? do i dare say it's maybe the most versatile food...? it always has been for me. pasta was probably the first thing i started cooking on my own as a kid for dinner. i remember heating tomato sauce on the stove, cooking up a single-serve portion of it, and adding fresh, creamy ricotta cheese to the mix - that was my go-to, always!

as the years have gone by, that has changed a bit. when i first gave up gluten and dairy i didn't touch it. i couldn't imagine a rice or quinoa-based noodle being al dente or chewy enough that it could live up to traditionally wheat-based pasta that was engrained in my (partially) italian tastebuds. turns out they could!

around here pasta dishes are a weekly affair. sometimes they're tossed with homemade pesto and caramelized balsamic onions. other times it's thrown together with sautéed veg and a tomato-based sauce. or when i plan ahead enough i make the chickpea and cashew alfredo sauce from my book with greens or whatever else i have on hand. but when i'm in a pinch and don't have time to soak nuts, i make a quick cannellini bean sauce that takes all of 5 minutes to whip up. with just a few pantry staples added it turns into a super flavorful sauce that - bonus! - is packed with protein! i personally love something a bit sweet to counter all the savory flavors in a dish like this. so whether it's sweet, summery tomatoes, sautéed balsamic onions, or the sliced figs here, something toothsome is always something i gravitate towards. and the charred broccoli is another staple, especially because it's so fresh this time of year. i prefer using a cast iron skillet, and this one from bed bath & beyond's new artisanal kitchen supply line is twice-seasoned making it so much easier to use right out the gate! this was the best experience i've had with a new cast iron pan without having to season it multiple times (which, when i'm making something like socca, makes all the difference!).

thank you to bed bath & beyond for supplying me with all the pieces you see here from their new artisanal kitchen supply cookware and serveware line, that includes the olive wood tools used for serving. i really love the earthy tones, and simplicity of these products, they're reasonable, simple, and beautiful.

xo's!

creamy garlicky pasta w/ charred broccoli & figs | gf & v

| serves 4 |

garlic bean sauce

1 15-ounce can cannelleni beans, drained and rinsed
1/4 cup filtered water
1 large or 2 small clove garlic, roughly chopped
2 tablespoons extra virgin olive oil
1 tablespoon nutritional yeast
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon fine sea salt
fresh pepper, to taste

pasta

1 12-ounce package brown rice pasta
1 tablespoon extra virgin olive oil
1 bunch broccoli, cut into small florets (about 3 cups)
fine sea salt & fresh pepper, to taste
1/3 cup toasted chopped walnuts, plus more for serving
6 ripe figs, thinly sliced

method

make the sauce. combine all the ingredients in an upright blender (preferably a high-speed blender such as a vitamix), until smooth and creamy, about 1 minute. taste and adjust the salt, lemon juice, and/or the vinegar if need be, then transfer to a small saucepan and set aside.
make the pasta. cook the pasta according the directions on the package until al dente. drain the pasta and set aside.
while the pasta is cooking, steam and char the broccoli. place broccoli florets in a steamer over 1-inch over water and bring to a boil. steam for 2 minutes until tender but crisp. heat a heavy bottomed saute pan (preferably cast iron) over medium, once the pan is hot add the oil and broccoli. cook the broccoli on each side until charred in spots and tender, about 5-6 minutes per side. remove from heat.
heat the sauce over medium heat until steaming, add more filtered water by the tablespoon until it is fluid but coats the back of a spoon. add the sauce, pasta, and walnuts to broccoli and give it all a good toss. gently fold in the figs, taste and adjust the seasoning adding more salt if needed.
divide the pasta into portions and serve immediately with extra toasted walnuts.

enjoy!