slaw

November 2, 2017 by Lindsey | Dolly and Oatmeal

going to the grocery store has long been one of my favorite things to do. when i visit a foreign country, or another state i'm always wanting to check out what's stocked in the aisles, and what kind of produce they're offering. when i was a kid, going to the grocery store with my dad was a weekly thing. every sunday we would go to grand union or a & p and get our groceries for the week. in the produce section, he would meticulously check whatever fruit or vegetable he was picking up for any bruises or spoilage. and in the dairy section he would tell me to look for the most recent date so we wouldn't get last week's delivery. each and every egg in the carton was checked for cracks or missing eggs. when we got to the check out, he preferred packing our bags, carefully distributing the weight so we wouldn't have any bags that were too heavy. at a young age i kind of thought that all of this was a bit of a chore, but now i find myself doing the exact same thing.

with amesy now, my trips to grocery store involve me hurriedly running through the aisles while entertaining him, or jaunts while he's with a sitter. the luxury of taking my time in the store will return one day, i'm sure, but for now i do the best i can with the time allotted. so buying what i can in the little spurts of time means a lot more especially when it comes to fresh produce. i'm always super bummed when the carton of strawberries i've bought for amesy turns rotten mid-week, or when our cilantro for thursday night guacamole salad get super wilted. no matter if it was my janky brooklyn refrigerator, or my brand new one here in LA, produce mid-week isn't always looking so hot.

so i was super intrigued when rubbermaid approached me to try out their line extension of FreshWorks produce saver containers which keep produce fresh up to 80% longer than traditional store packaging and fit a variety of produce needs (*based on strawberries in FreshWorks containers vs. store packaging. results may vary depending up on product use). to test them out, i stored some sturdier produce like brussels sprouts, and apples; and some tender produce like strawberries, raspberries, and herbs to test the containers out. all i did was remove the vegetables and fruit from their packaging (without washing or cutting) and delivered them right into their respective FreshWorks container. the hearty brussels and apple stayed fresh for over a week, and the delicate herbs and fruit lasted the entirety of the week as well before spoiling, which was so gratifying. the design of the containers is quite smart. the tops have what they call, FreshVent technology which allows the air to properly ventilate. while CrispTray at the bottom also helps ventilation, and keeps the veg or fruit elevated, keeping any moisture away. and i'm so excited about these containers, that i'm giving away a set of them to one reader! check out the details:

*giveaway is now closed* one reader will be chosen at random to win one FreshWorks 3-peice set. to enter: leave a comment (with a working email address, please!) sharing anything related to a supermarket haul (it could a memory, something funny, how your baby/child embarrass you - anything! full disclosure, mine is that i secretly love to see what other people have in their grocery carts! ). giveaway is open to US residents only (sorry overseas friends!), and will close november 9, 2017 at 5pm PST. good luck, everyone! xo

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

Brussels Sprouts, Honeycrisp & Cabbage Slaw w/ Spicy Almond Butter Sauce | v & gf

this slaw is a great base to add a protein to. in my house we like to add some shredded chicken. but you can certainly add your plant-based protein of choice too.

| serves 4 as a side, 2 as a meal |

spicy almond butter sauce

1/4 cup unsweetened, unsalted almond butter
1/4 cup extra virgin olive oil
1 tablespoons coconut aminos
2 teaspoons coconut nectar
juice of 1 lime
1 clove garlic, smashed
1/8 teaspoon ground cayenne pepper
fine sea salt, to taste
water to thin, if necessary

slaw

1 pound brussels sprouts, tough ends trimmed
1/2 head of purple cabbage
1/2 apple (preferably honeycrisp or another crisp apple)
4 green onions, ends trimmed, and white and light green parts sliced thin
1/3 cup cilantro leaves, chopped fine
1/4 cup toasted hazelnuts, roughly chopped
2 tablespoons toasted black sesame seeds
pinch of fine sea salt

method

in a mini food processor, blend together the spicy almond sauce ingredients, except the water, until completely smooth. add the water a couple tablespoons at a time until you have your desired consistency. pour the sauce into a lidded jar and store in the refrigerator until ready to use. remove the sauce about 1 hour prior to using. add more water to thin, if necessary.
place your mandolin over a large mixing bowl (if you don't have a mandolin, you can use a sharp knife), shred the brussels sprouts and cabbage into wispy pieces. use the julienne attachment on your mandolin to slice the apples into thin pieces (you can also do this with a knife if need be). to the mixing bowl, add the sliced green onions, chopped cilantro, toasted hazelnuts and sesame seeds. add a sizable pinch of salt and give it all a toss.
drizzle the spice almond butter sauce onto the slaw and mix (since the slaw it a bit delicate, i like using my hands for this). taste for seasoning, and adjust is necessary.
leftover slaw can be refrigerated in a lidded container for up to 3 days.

similar recipes:

mole black bean tacos w/ cabbage & cilantro slaw

Strawberry Coconut Kale Slaw / June 1, 2017 by Lindsey | Dolly and Oatmeal

Strawberry Coconut Kale Slaw | dolly and oatmeal

when we were in LA for vacation last january we made a stop at the whole foods in downtown for a quick dinner. it was the second night of our trip, and i remember amesy was particularly irritable, so a fast dinner was in order. at the prepared counter at the whole foods in in new york, there are slim pickings, and they rarely change up what's on the menu, so i thought my decision in LA would be a quick one. it turned out that i was wrong. there were mounds of beautiful fresh salads and my dinner choice couldn't have been harder to decide. i wanted to sample each dish, but my crying babe quickly brought me back to reality so i hurriedly got the strawberry kale salad.

that split second judgement couldn't have been better. that salad transported me from my bleak winter blues, into the land of plenty where strawberries were already being served atop fresh greens. cranky baby aside, that meal was heaven. and apparently i'm not the only one out there that loves that particular whole foods salad. there's at least a few recipes on the web dedicated to recreating it as well! this version here is more of a slaw. the kale is chopped in shreds, and marinated a bit, and it generally has a lighter feel. there's a good amount of toasted coconut shreds tossed in and more on top for good measure, along with some toasty pine nuts. it's all dressed in a really simple honey-lime vinaigrette that i love. it's a great salad for a gathering, and will serve up to 10 people. this past weekend my man and i served it up to a small crowd alongside a potato salad, some grass-fed burgs, and a simple blueberry lemon cake. all about those easy-peasy dishes ;)

happy june. big hugs, all!

strawberry coconut kale slaw

you could easily halve this recipe. but leftovers will keep well in the fridge for up to a few days, and might i say will taste better as the days go by. the slaw can also be made the day before and be stored in the fridge. make sure to take the slaw out an hour or so prior to serving.

inspired by whole foods

| serves 6-10 |

3/4 cup toasted coconut shreds
1/3 cup toasted pine nuts
2 bunches kale, stemmed and shredded
1 tablespoon liquid extra virgin coconut oil (or extra virgin olive oil)
1 tablespoon lemon juice
fine sea salt & fresh ground pepper
1 pound strawberries, halved or quartered
5 green onions, white and light green parts sliced thin

honey-lime vinaigrette

juice from 2 limes
6 tablespoons extra virgin olive oil
2 teaspoons raw honey
fine sea salt & fresh ground pepper

method

heat a large skillet over medium-low heat, add the coconut shreds. toast the coconut until lightly brown and fragrant, shaking the pan every now to prevent burning. remove the coconut and let it cool. in the same pan, toast the pine nuts until lightly browned, shaking the pan every now and then. remove the nuts and let them cool.
add the kale, oil, lemon juice, and big pinch of salt to a large mixing bowl. massage everything until the kale has softened, about 5 minutes. add half of the coconut, the pine nuts, strawberries, and green onions.
in a lidded jar, combine the lime juice, olive oil, and honey. fasten the lid and give it a good shake, season with salt and pepper.
drizzle the dressing over the salad and toss to distribute the dressing. garnish the top of the salad with the remaining toasted coconut.

similar recipes:

Sprouted Quinoa & Ramp Sliders w/ Garlicky Cucumber Slaw / April 27, 2016 by Lindsey | Dolly and Oatmeal

Sprouted Quinoa & Ramp Sliders w/ Garlicky Cucumber Slaw | dolly and oatmeal #vegan #glutenfree

this time last year i was in full on meltdown mode. we were just about to move and i was in the middle of finishing up the manuscript for my cookbook. there was a month long dispute with our new landlords over the apartment we were supposed to move into, and we were essentially forced to move into the adjacent apartment. all the things worked out, but the apartment was the smaller unit, so aside from our couch taking up what you would call a living room, everything worked out quite nicely. if you've followed along here you know i've talked about some of the work we've done to our backyard. but after some gnarly finds in the soil (oh, hello rusted metal, and partially broken down plastic randomness!) we decided that if we were going to grow any edibles this year they were going to have to be in pots or a raised bed.

frank took on the challenge and whipped up a pretty sizable and impressive raised bed (all the muscle arm emojis!). and since the weather's been super lovely we've been gardening and sprucing everything up! i say this every year, that spring is just the best feel-good season! the market is alive with all the green things, birds so chirpy, flowers popping up, buds, and sprouts - too much to love! and is it just me or are you so much more inclined to be a happier cook? there's such a difference when the windows are cracked, the door to the backyard is open, and you feel that pulse of life in the air.

while we've had some days that reached temps in the 80's (!!!), there are also the days where it's cool in the morning and evening, so a nice warm breakfast or supper is still in order - be it spring veg pasta, or roasted strawberry breakfast bowls. but i'm enjoying mixing those springy greens, especially one of the first greens that hits NYC, ramps. they're a great mix of spring onion meets spring garlic - subtle but flavorful and fragrant.

these sliders are mix of a recipe i developed for a client and these falafel sliders from a few weeks ago. they're made with sprouted quinoa which really helps on 2 levels: one, because sprouted quinoa is awesome for digestion; and two, because i'm terrible at remembering to soak my grains and even worse at sprouting beans and grains : / so, thank goodness for truRoots who has a really awesome line of sprouted and germinated grains, among other products! these sliders are super tasty, fluffy but firm, and so easy to put together; and the coating of breadcrumbs makes them less mushy veggie burger, and more crisp, sturdy burger. plus, the quinoa adds just enough protein to make these a substantial meal on their own, and adds such great texture and a sweet nutty flavor. sometimes i forgo the bun altogether on plop these guys on a bed of greens with a good drizzle of the garlic tahini yogurt sauce. i see them as a forever go-to adding whatever seasonal produce available :)

happy spring! xo. and you can follow me over on snapchat for some garden snaps, pup photos, and daily life :) @dollyoatmeal

* this recipe was created in partnership with truRoots, all opinions, as always, are my own. thank you so very much for supporting dolly and oatmeal's sponsors!

Sprouted Quinoa Ramp Burgers w/ Cucumber Slaw | dolly and oatmeal #vegan #glutenfree

sprouted quinoa & ramp sliders w/ garlicky cucumber slaw | v + gf

look for sprouted quinoa to help save overnight soak time, if you have to use regular quinoa remember to soak overnight to start the sprouting process. i really enjoy the cool cucumber slaw here, but any vegetable will work in its place.

cucumber slaw

1 small cucumber, julienned
half of a small red onion, sliced paper thin on a mandolin
1 teaspoon chopped dill
2 tablespoons sherry vinegar
1 tablespoon garlic tahini-yogurt
1 tablespoon extra virgin olive oil
fine sea salt & fresh pepper, to taste

| makes 12-14 small patties |

1 cup truRoots sprouted quinoa, rinsed
2 cups water (preferably filtered)
big pinch of salt
extra virgin olive oil
1 bunch ramps, stems and leaves roughly chopped (about 1 cup)
1 cup sweet potato puree
1/2 cup italian seasoned, gluten free bread crumbs (or bread crumbs of choice)
2 tablespoons nutritional yeast
1 1/2 teaspoons sumac
fine sea salt & fresh pepper

toppings

vegan garlic tahini-yogurt
microgreens
toasted gluten-free buns (or buns of choice)

Garlicky Cucumber Slaw | dolly and oatmeal #vegan #glutenfree

method

slaw

spread the julienned cucumbers on a dishtowel and allow the towel to soak up any moisture, let sit for about 5 minutes. place cucumbers in a bowl and mix together with the red onion, dill, vinegar, yogurt, and oil. season to taste with salt and pepper, and set aside.

sliders

preheat oven to 375°F, line a baking sheet with parchment and brush with olive oil to coat; set aside.
place the rinsed quinoa in a saucepan with the water and salt. bring the quinoa to a boil, stir, cover, and turn heat to low. simmer the quinoa for 20-25 minutes, until the water has completely evaporated. remove from heat and let the quinoa come to room temp.
while the quinoa is cooking saute the ramps. heat a fry pan over medium heat, once it's hot add enough oil to coat the bottom of the pan. add the ramps, a pinch of salt and pepper, and stir. cook for about 1 minute, until wilted and bright green. remove from heat and set aside.
in a large bowl, thoroughly combine 2 cups cooked quinoa, ramps, sweet potato, 1/4 cup bread crumbs, nutritional yeast, sumac, 3/4 teaspoon salt, and fresh pepper to taste.
place the remaining bread crumbs in a shallow dish, set aside. using a tablespoon measure, scoop 2 tablespoons worth of the mixture and form into patties. dip the tops and bottoms of the patties into the bread crumbs and place on the prepared baking sheet. gently brush tops of patties with a light coating of oil and bake for 25-30 minutes, flipping patties over halfway through, until edges are lightly brown and crisp.
schmear 1 or both sides of the bun with garlic tahini-yogurt, then top with microgreens, a slider, and some garlicky cucumber slaw.

enjoy!