ALMOND-VANILLA CASHEW CREAMER | V /  by Lindsey | Dolly and Oatmeal

in the grand scheme of things, do we really need a creamer recipe? probably not. but i’m going to argue it’s good for the mind and soul in the days where unthinkable news is relayed minute after minute. whether you go to starbucks, a local coffee shop, or you make your caffeinated (or non-caffeinated) bevs at home, you know that a good glug of creamy milk is essential to really enjoy said beverage. and, since many of our favorite coffee shops are closed, i thought a homemade creamer would be a great little back pocket recipe to have in your kitchen to make easing into your morning and facing the day a bit more bearable. it’s one of those little recipes that make me really happy, and i just hope it make you happy too.

what i love about this creamer is: 1. you can really use whatever nuts/seeds you have on hand (i personally love using at least 1/2 cup cashews because it adds an inherent creaminess that you just don’t get with a lot of nuts or seeds). 2. you can make this 2 ways - a sweet version that can be added to to your morning drink, or an unsweetened version that is fantastic in your morning beverage as well, but can be repurposed for savory uses as well (i outline some below in the recipe notes). whichever way you go you’re a winner though. 3. it uses pantry staples, like almonds, cashews, a bit of oats, and some liquid sweetener. i hope you love this creamer as much as i do, and i hope it brings as much happiness into your home as it does mine - it’s all about the small things :)

sending big virtual squeezes to you all.

xo.

almond-vanilla cashew creamer | v

| makes about 2 cups |

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notes: for an unsweetened creamer, simply remove the monkfruit or maple syrup, and vanilla extract. unsweetened creamer can be used for all sorts of things besides pouring it into your morning beverages. use it in soup to make it creamier, mix it into tomato sauce or pesto for a creamier take on that as well. mix into scrambles eggs or a frittata, etc., etc.!

method

  1. place the rinsed almonds and cashews in the container of an upright blender (preferably high-speed). add the oats and water, and blend on high for about 90 seconds, until everything is broken down and frothy.

  2. place a nut milk bag over a large bowl, and strain the creamer, squeezing all the liquid out. rinse the blender container, pour the creamer back in. add the monkfruit (or maple syrup), and the vanilla, blend once again to combine.

  3. pour creamer into an airtight jar and place in the refrigerator. creamer will stay good in the fridge for up to 4 days.

ingredients

  • 1/2 cup raw almonds, soaked 4 hours, drained and rinsed

  • 1/2 cup raw cashews, soaked 4 hours, drained and rinsed

  • 2 tablespoons gluten-free rolled oats

  • 2 cups filtered water

  • 6-8 drops liquid monkfruit (or 1-2 tablespoons maple syrup)

  • 1/2 teaspoon pure vanilla extract

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ALMOND-MACADAMIA MILK

ALMOND-MACADAMIA MILK

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PREP SAUCE SUNDAY: A REALLY GOOD DRESSING - WITH OLIVES, SHALLOTS, GARLIC, AND BALSAMIC VINEGAR /  by Lindsey | Dolly and Oatmeal

meet your new favorite dressing (quarantine or not!). it’s a pantry/kitchen counter-friendly dressing that uses a lot of what is just sitting around in your pantry waiting to mixed together to form a super flavorful dressing that pairs with countless meals. there are a bunch of flavor makers here - first, we start with minced shallot and garlic that take a short bath in the red wine vinegar and balsamic. from there, we whisk in some good dijon and coconut aminos (you could also use tamari, or even some olive or caper brine in a pinch); then the olive oil. lastly, we stir in the chopped kalamata olives and capers which takes what would be considered a great dressing on its own, to the next brine-y delicious level.

while this could be used as a salad dressing (although i would recommend using it for a heartier green, like kale), don’t stop there! dress lentils, or even a chickpea salad. slather it over your bread to take your sandwich up a notch. or add it to pasta for an epic hot or cold pasta salad. currently, we’ve been toasting sourdough, spreading a good amount of dressing over the toast, then broiling burrata and/or vegan mozzarella over top for a perfect little tartine snack situation. sky’s the limit, friends!

i hope this little recipe finds you well ❤️

olive, shallot, garlic & balsamic vinaigrette | gf & v

recipe adapted from ina garten

| makes roughly 3/4 cup dressing |

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method

  1. in medium-sized bowl, whisk together the shallots, garlic, vinegars, dijon, and coconut aminos (or tamari). drizzle in the olive oil whisking briskly until emulsified. stir in the olives and capers, and season with salt & pepper.

  2. pour the dressing into a lidded jar and store in the refrigerator for up to 2 weeks. take dressing out 30 minutes prior to using.

ingredients

  • 3 tablespoons minced shallot (roughly 1 large shallot)

  • 1 large garlic clove, grated over a microplane (or minced)

  • 1 1/2 tablespoons red wine vinegar

  • 1 tablespoon good balsamic vinegar

  • 2 teaspoons dijon mustard

  • 2 teaspoons coconut aminos (or 1 teaspoon gluten-free tamari)

  • 1/2 cup extra virgin olive oil

  • 1/4 cup chopped kalamata olives

  • 1 tablespoon drained capers

  • fine salt & fresh ground pepper

PANTRY-FRIENDLY: CREAMY WHITE BEAN, BROCCOLI & TAHINI SOUP /  by Lindsey | Dolly and Oatmeal

first, how are you?

we are good. hunkered down. trying not to get too anxious and scared of what the unknown is. but we and our loved ones are safe and healthy, and that’s all i can ask for at the moment. i just pray that you and the ones you hold dear are in good health.

i’m trying to be positive and optimistic, but the harsh reality of what is happening on a minute-to-minute basis is paralyzing for me at times. as i’m sure it is for you as well. here at home, we’re doing the best we can to care for our 2 little boys and keep them busy. lots of little art projects, coloring books, walks outside, playing in our small garden area - all the things.

i’ve always known that i’ve been privileged to have the ability to shop where i want, and buy fresh ingredients when need be. i’ve never been one to rely heavily on pantry goods to make a meal. every time we’ve gone to the store for our normal groceries the shelves are empty. no baking supplies, frozen goods are mostly gone as well. we’ve had some luck with jarred/canned goods and produce, but shit is crazy out there and the amount of food anxiety consumption is pretty scary.

my attempt here is give you realistic recipes you can lean on and use on an every day basis. recipes in which you can swap ingredients you have on hand. this soup is nourishing and delicious. there’s a good amount of plant-based protein, greens and fiber, and tahini serves as your fat. you could certainly add more herbs if you have them, swap the broccoli for cauliflower - use frozen veg if that’s what you have. it’s basically a one-fits-all kinda soup :). only downside might be, if you’re home with little ones this may be a project (i am not getting any work/cooking in currently!), especially if your significant other is working too. mark it for the weekend or perhaps an evening if you like cooking at the end of the day to unwind.

living for right now. day by day, and enjoying the time i get to spend with my little ones and husband. heartfelt love and blessings to you all. see you soon! xo!

creamy white bean, broccoli & tahini soup | v & gf

NOTES -

  • broccoli can be swapped for frozen broccoli if need be, or fresh or frozen cauliflower.

  • i use spinach in the recipe, but greens like kale, chard, or even the tops of beets would be great here. additionally, frozen spinach is a good substitute.

  • if you don’t have tahini - swap in 1/2 cup coconut milk, a 1/4 cup soaked cashews. you could even use a dairy-free cream cheese to achieve a similar creaminess (kite hill would be my pick), or a dairy-based milk or cream if you’re not dairy-free/vegan.

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| makes 4-6 servings |

  • 2 tablespoons avocado oil (or another neutral oil)

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 3 cups low-sodium organic vegetable stock or organic chicken stock (you could also use bone broth)

  • 1 head broccoli, cut into florets

  • 2 bay leaves

  • 2 15 ounce cans cannellini beans, drained and rinsed

  • 2 cups spinach (fresh or frozen)

  • 1/4 cup tahini

  • fine sea salt

  • fresh pepper

  • juice from 1/2 lemon

toppings (optional):

  • tahini sauce

  • cooked cannellini beans

  • toasted sesame seeds

  • extra virgin olive oil

  • sumac

  • ground pepper

method

  1. heat a soup pot or large dutch oven over medium heat. add the oil, once hot add the onion and saute until soft and translucent, about 6-7 minutes. add the garlic and stir, cook until fragrant, about 40 seconds. add the stock (or bone broth), bay leaves, and broccoli florets. bring to a simmer, cover and cook until broccoli is tender, about 7-8 minutes. add the beans and spinach, stir and remove from heat. let the soup cool a bit, about 10 minutes.

  2. in batches add the soup to a blender, add the tahini and whiz on high until the soup is smooth and creamy. pour the soup back in the pot and heat.

  3. add the lemon juice and stir. season with salt and pepper, stir once again and taste.  adjust the seasonings if necessary.

  4. serve soup hot, add any toppings you like: tahini sauce, olive oil, toasted sesame seeds, etc. soup can be stored in the refrigerator for up to 1 week, or frozen for up to 2 months.

similar recipes:

tahini & lemon-asparagus soup

tahini & lemon-asparagus soup

butternut squash chili w/ cilantro yogurt

butternut squash chili w/ cilantro yogurt

spicy chickpea stew w/ quinoa pilaf

spicy chickpea stew w/ quinoa pilaf