March 22, 2018 by Lindsey | Dolly and Oatmeal

Breakfast For Dinner: "Cream Cheese" Omelettes w/ Balsamic Greens | Dolly and Oatmeal

frank and i recently celebrated our 8-year dating anniversary. and of course, with those memories of our first year together brings back all sorts of nostalgia. these eggs are part of that story.

mine and frank's first year together was in many ways, a growing experience. i think we both were able to view the world a little differently through each other's perspective. that first year also challenged us as a couple. but we made it through, and persevered. i grew a deep respect and love for frank, how he viewed the world, what made him tick, his passions in life, on and on.

we celebrated our first year together at a little b&b in snowy upstate new york. and the keeper of the b&b, nancy, took such care of her guests, making us delicious breakfasts each morning. our first breakfast was a cream cheese egg omelette! i was completely smitten. i had never thought to schmear eggs with cream cheese, making it melty and warm, and taking an "eh" omelette to the next level. we dubbed them fancy nancy eggs. so once we got back home i immediately took to my kitchen and tried recreating them. after a few tries, i found that the trick was letting the cream cheese come to room temperature, so that way it melts into the eggs in just the right way.

this rendition here is one i've been making for a couple years now. it uses a vegan cream cheese, and adds some greens, and healthy fats to round it out and really make it a wholesome meal. it's got everything to nourish and fill you up: protein, fiber, and healthy fats. plus, it's a super fast dinner (or lunch) i like putting together at least once a week. it's the kind of weeknight meal that understands me: big on flavor, and small on prep. i hope you love as much as we do!

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

breakfast for dinner: "cream cheese" omelettes w/ balsamic greens | gf & df

| makes 2 omelettes |

PRINT THE RECIPE!

1 tablespoon extra virgin olive oil
1/2 tablespoon good-quality aged balsamic vinegar
1 cup spring greens, arugula, or spinach
salt & fresh ground pepper
olive oil, ghee, or grass-fed butter, for cooking
4 pasture-raised organic eggs
1/4 cup vegan cream cheese (my favorite is kite hill), at room temp
1 cup spring greens, arugula, or spinach
1/2 ripe avocado
1/4 cup microgreens
chopped chives and chive flowers, for garnish

method

toss the greens with the olive oil, and vinegar; season with salt and pepper, and toss once more. set aside.
heat an 8 or 10" skillet over medium heat. once the pan is hot add enough olive oil to lightly coat the bottom of the pan (or add a knob of ghee or grass-fed butter). whisk together the eggs, and season with salt and pepper. add half the egg mixture to the pan and turn the heat to medium-low, cook until the top of the eggs is a bit sturdy, about 3-4 minutes. then, in one motion, flip the egg with a large rubber spatula, to cook the bottom. cook for about 1-2 minutes, then transfer the omelette to a plate. repeat with the remaining eggs.
cover half of the omelettes with 2 tablespoons of "cream cheese", then split the greens and avocado between both omelettes. top with microgreens, chopped chives, chive flowers, and bit more cracked pepper. eat warm :)

SIMILAR RECIPES:

balsamic roasted asparagus salad w/ fried capers & 7-minute eggs

spring rainbow bowl w/ honey-mustard tahini

cilantro back rice w/ roasted garlic scapes & asparagus

Kasbah Burger from "Veggie Burger Atelier" / March 14, 2018 by Lindsey | Dolly and Oatmeal

Kasbah Burger from "Veggie Burger Atelier" | Dolly and Oatmeal

veggie burgers aren't something that i naturally gravitate to. at home, they can be somewhat labor intensive for our dinner-in-a-flash lifestyle at the moment. and on past occasions, they have proven hard for me to develop a texture and flavor that i really like. most times they fall apart on me (which, admittedly, can be fun salad toppers), and the idea of risking to flip them over on the stove gives me way too much anxiety. so i leave the veggie burgers to more seasoned professions.

case in point, this burger recipe, and many others, from nina olsson's ( nourish atelier) newest cookbook, Veggie Burger Atelier. if you don't already know nina, she is a master of combining vibrant flavors in her dishes, while making them plant-based gems. and her photography will make you want to eat the pages of both her books, and her blog. in her latest book, nina takes you on an absolutely clever tour of world, via veggie burgers!

the book's first chapter begins in northern europe. then the chapters weave through the middle east and north africa. next, it heads east to asia, then to the US, and ends in south america. each chapter/part of the world, contains burger patty recipes as well as recipes for homemade condiments such as: asian bbq sauce, hoisin sauce, harissa, vegan feta cream, etc.! there are also recipes for homemade buns, dressings, and burger accompaniments. nina take care of it all!

a couple weeks ago, i took on poll on instgram stories asking which burger i should make (they all sounded so good, i couldn't choose). it was between this kasbah burger, and the grill burger. the winner of the poll was the grill burger, BUT so many people dm'ed me asking what the kasbah was, so i decided to flip it and share the underdog here (if you voted, forgive me!). the kasbah burger (which, i can't not sing the clash song: rock the casbah, in my head when i say the title of this recipe) is a mix of eggplant, mushrooms, onion, and freekeh (which i subbed with rice as a gluten-free alternative) at its base. it's then pulsed with ingredients like: pistachios, raisins, nutritional yeast, harissa, smoked paprika, and cinnamon. all pantry staples that come together to make a mega tasty veggie patty. frank, who's a meat-loving guy, loved these burgers! so i know it will win the hearts and bellies of so many diets/lifestyles :)

xo, friends!

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

kasbah burger | v

recipe by Nina Ollson from Veggie Burger Atelier

NOTES: nina notes to make these with muhammara sauce (a red pepper, walnut, and bread-based dip/sauce), shredded cabbage, fired or baked sweet potatoes, and sliced avocado. i took a couple of shortcuts, and topped my burgers with store-bought red pepper hummus and beet kraut, sliced avocado, and microgreens.

| makes 4 burgers |

for patties

2 3/4 cups (193 g) mushrooms
1 small eggplant, halved
1 medium-sized red onion, thinly sliced
1 teaspoon salt
freshly ground black pepper, to taste
1 cup (228 g) cooked freekah or bulgar (*gluten-free option below)
1/2 cup (78 g) rolled oats
3 cloves garlic, crushed
3 tablespoon (27 g) pistachios, ground
2 tablespoons (18 g) raisins, finely chopped
2 tablespoons (8 g) nutritional yeast or grated parmesan cheese
1 tablespoon (15 g) harissa**
1 teaspoon pimenton (smoked paprika)
1 teaspoon ground cinnamon
vegetable oil or ghee, for frying
4 buns, halved and warmed

toppings

muhammara
thinly shredded red cabbage
fried or baked sweet potato slices
avocado

*gluten-free option: substitute the 1 cup freekah or bulgar, with 1 cup brown rice.

**i didn't have harissa on-hand, nor did i have time to make it. in lieu, i added a pinch of ground cayenne pepper (which is not similar flavor wise) for some heat.

method

preheat the oven to 350°F (180C). place the mushrooms, eggplant, and red onion on a rimmed baking sheet and sprinkle with salt and pepper. bake for 30 minutes. let cool. transfer the cooked vegetables to a large bowl and the remaining ingredients (through cinnamon) and mix to combine. transfer to a food processor and pulse for a few seconds until the mixture is sticky. refrigerate the mixture for 15 minutes, or up to 24 hours covered.
place a skillet over medium-high heat and add a drizzle of vegetable oil or 1 tablespoon (14g) ghee. fry the patties for 3 to 4 minutes per side. lightly season again with salt and pepper. place the patties on a rimmed baking sheet and bake for 8 to 10 minutes.
serve the patties between the warm buns topped with muhammara.

similar recipes:

sprouted quinoa ramp sliders w/ garlicky cucumber slaw

avocado club sandwich w/ marinated portobello mushrooms

Spicy Broccoli Bowl w/ Creamy Ginger Lentils / March 8, 2018 by Lindsey | Dolly and Oatmeal

Spicy Broccoli Bowl w/ Creamy Ginger Lentils | Dolly and Oatmeal

i had originally planned to tell you all about cauliflower pizza and how amazing and easy it is to make at home. but clearly by the title and the photo thus far, that isn't happening! i really never knew how difficult it was to make a cauli-based crust until i tried, and tried, and tried again - and miserably failed at it each time! the internet would have you believe that it's easy. it's not, guys. my pal ashley said that my failures could have something to do with attempting to make it vegan-friendly - no parmesan or eggs to bind could have been my problem, i suppose. but when something is so delicate and difficult to make, i ask myself: why make something that's not moving us to our collective goal: getting a meal on the table! i'm all about taking challenges in the kitchen, but there's a time and place for everything. so whether you have babies, or you're putting in long hours at work, what i think we collectively need is composed, but easy-to-put-together food, something that nourishes each part of us.

that's where this bowl comes in. it's definitely a nod in a few directions: it's meal-prep easy, it provides leftovers for the week, and it's a bright little bowl that definitely has spring in its sights! there's 3 major components of the dish, (all of which can made ahead of time for easy execution) the spicy broccoli, cooking the lentils, and whisking together the sauce.

the broccoli stays super bright here because all you're doing is a quick steam; it's then tossed with chili oil, lemon, and some salt -- so good! the lentils are cooked easy-peasy, and the tahini-based sauce is simply whisked together. you can make the components the day/night of, or make them on your designated food prep day (if you have one. don't feel bad if you don't, i'm all over the place with prepping food these days!) and refrigerate them until you're ready to make the bowl. the only component that requires your time the day/night of is a super quick saute of onion, ginger, and garlic 👍🏼so while the ingredient list may look like a beast, it's really not when it's broken down - promise!

big love to you all, and happy almost spring equinox! 🙌🏼

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

spicy broccoli bowl w/ creamy ginger lentils | v & gf

you could easily double this recipe for more leftovers (especially if you're making this recipe for 2) throughout the week. while i love lentils as a protein, if you're not strictly plant-based, shredded chicken could be a great substitute. the sauce makes a bit extra, i used it up as a dressing for salads, or a dip for an afternoon snack.

| makes 4 servings |

sauce

1/4 cup tahini
2 tablespoons lime juice
1 tablespoon coconut aminos (or gluten-free tamari)
1 teaspoon sweetener, such as coconut nectar or maple syrup
water to thin
salt & pepper

lentils

1 cup green french lentils, rinsed and picked over for any shriveled lentils
3 cups water
1 tablespoon extra virgin coconut oil
3 spring onions (or 2 bunches green onions), light and white green parts sliced thin
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/4 cup chopped cilantro

broccoli

1 head broccoli, cut into florets
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
1 teaspoon spicy sesame oil (i like this one)*
pinch of salt

*if you don't have spicy sesame oil, or don't want to purchase it. simply use 1/2 - 1 teaspoon crushed red pepper flakes.

method

for the sauce. whisk together the tahini, coconut aminos (or tamari), lime juice, and sweetener. drizzle in water, a little at a time, until you get a runny consistency that coats the back of a spoon. season with salt and pepper. set aside.
for the lentils. place lentils in a lidded pot with the water. bring to a boil, and cover, reduce the heat to a gentle simmer, and cook the lentils until they're tender, about 15-20 minutes, drain the lentils, and set aside.
wipe the pot out with a clean dish towel and set it back on your stovetop over medium heat. once the pan is hot, add the coconut oil. then add the onions and stir, cook until tender, about 1-2 minutes. then add the garlic and ginger, stir, and cook for about 1 minute. then add the lentils and cook for another minute. remove the pot from the stove and add half the sauce and stir everything together, add more sauce, and salt, if desired. then fold in the cilantro.
for the broccoli. place broccoli florets into the basket of a steamer. bring about 1-inch of water to a boil and set the steamer inside, cover and cook for 3-4 minutes, until broccoli is tender. (you want to try and time the broccoli to cook in the last few minutes of the lentils cooking. that way everything is nice and warm when you serve it.)
place the broccoli to a mixing bowl, toss with the oils, lemon juice, garlic powder, and a pinch of salt.
serve the lentils and broccoli hot, garnish with sliced radish sticks, toasted peanuts, toasted sesame seeds, fresh cilantro, and extra lime juice, if desired.