SHAVED BRUSSELS SPROUT VEGAN CAESAR SALAD /  by Lindsey | Dolly and Oatmeal

since i think we’re collectively stress-eating at this point before the election, i thought we could use something a bit wholesome? maybe?

cold-weather salads have the tendency to be a tiny controversial. but if you make them hearty enough, and use a generous amount of creamy dressing, you just might make yourself a cold-weather-salad-convert. this is how it happened for me at least.

today, we’re taking a classic caesar and making it a bit more cold-weather-friendly. instead of using traditional romaine lettuce, we’re using shaved brussels sprouts. it’s an extra step because we’re trimming, then shaving the sprouts, but trust when i tell you that it’s way worth it. they provide a lot of crunch (but not too much) and texture, but the shaved sprouts also stand up to being prepped ahead of time, and/or also being stored in the fridge for a few days. (this even packs up well if you need something to take in line while you wait to vote!) all big pluses in my book. from there, we add chunks of bright chunky apple bits, and some wispy red onions slices; then a generous drizzle of our homemade vegan caesar dressing. toss in some toasted walnuts, and then shave some over top for some faux parm, and you’re all set!

either way, wishing those in the states a successful day at the ballots, whether that’s voting early, or on election day!

shaved brussels sprout caesar salad | gf & v

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notes:

  • the brussels sprouts can be prepped up to 2 days before making the salad. simply shave them and store them raw in airtight container in the fridge.

| serves 4 |

ingredients

  • 1 lb. brussels sprouts, shredded on a mandolin (or with a sharp knife)

  • 1/2 tablespoon extra virgin olive oil

  • juice from 1/2 small lemon

  • fine sea salt

  • 1 honeycrisp apple, cored and cut into small chunks

  • half small red onion, sliced thin

  • freshly ground pepper, to taste

  • 1/4 cup walnuts, toasted and roughly chopped, plus more for garnish

method

  1. make your caesar dressing, and set aside.

  2. add the shredded brussels sprouts to a large bowl. drizzle over the olive oil; add the lemon juice, and a couple pinches of salt. toss everything together. add in the apple chunks, red onion, and a few cracks of pepper. drizzle about half the dressing over the salad, and toss to combine until everything is generously coated. give the salad a taste, add more salt and/or dressing if necessary, then toss in the chopped walnuts.

  3. transfer salad to a serving bowl. shave about 4-5 walnuts over a microplane to garnish (this is totally optional), and serve.

  4. leftover salad can be stored in an airtight container, in the fridge, for up to 3 days.

similar recipes:

vegan caesar pasta salad

vegan caesar pasta salad

brussels sprout, honeycrisp & cabbage slaw w/ spicy almond butter sauce

brussels sprout, honeycrisp & cabbage slaw w/ spicy almond butter sauce

PUMPKIN SPICE TAHINI (MUMMY) BALLS /  by Lindsey | Dolly and Oatmeal

Bare with me. we’re getting a teeny bit crafty today, all in the name of Halloween. Truth be told, I kind of like kids crafts, I think it’s the former preschool teacher in me. But now that ames is 4, and super into all things Halloween, I wanted to surprise him with the little mummy monster balls.

These are a riff on my chocolate chip cookie dough balls from a while ago.  And while they’re just as delicious, we made a few swaps to make these a bit more festive for fall.  I love tahini with cozy, autumn spices; so pairing it with pumpkin pie spice seemed almost necessary here - it’s so good, guys!  We add a few layers of dark and white chocolate, then mummy eyeballs for good measure!  I wanted to make these a little more wholesome in anticipation of all the sugar bombs in the near future, so these balls are full of healthy fats, free of dairy, gluten, grains, and refined sugar (minus the candy eyeballs, of course!).   We’re using almond flour for the base.  From there, we use a mixture of tahini, coconut oil, and maple syrup for texture, sweetness, and binding purposes.  A few dashes of pumpkin spice and a couple pinches of salt.  A quick chocolate shell, and some white chocolate mummy drizzles, and we’re good to go.  

They’re a super quick and fun little project that requires zero baking! I got you ;)

pumpkin spice tahini (mummy) balls | gf & v

print the recipe!

notes:

  • if you don’t like/have tahini swap it for another nut butter - almond or cashew butter for a more neutral flavor, peanut or hazelnut butter for more of a distinct flavor.

  • don’t like/want pumpkin spice ball, swap for a different spice, or leave it out all together.

  • not in the festive mood, drop the eyeballs and cover your balls in your preference of dark or white chocolate. maybe garnish them with some toasted pumpkin seeds and a pinch flaky salt?

| makes 10 balls |

ingredients

  • 1 1/2 cups blanched almond flour

  • 1 teaspoon pumpkin pie spice

  • 1/4 teaspoon fine salt

  • 3 tablespoons coconut oil, melted and cooled

  • 3 tablespoons pure maple syrup

  • 2 tablespoons tahini

  • 1 teaspoon pure vanilla extract

dark chocolate shell

  • 1 bar (3.2 ounces) dairy-free dark chocolate (preferably 70% cacao)

  • 1-2 teaspoons coconut oil

white chocolate shell

  • 1/2 cup dairy-free white chocolate chips

  • 1-2 teaspoons coconut oil

  • 20 edible candy eyes

method

  1. line a baking sheet with parchment paper and set aside.

  2. in a large bowl, whisk together the almond flour, pumpkin spice, and salt. using a rubber spatula, mix in the oil, maple syrup, tahini, and vanilla. fold together until a dough forms.

  3. scoop roughly 1.5 tablespoons worth of cookie dough, roll the dough between your palms to form a smooth, uniform ball; place on your prepared baking sheet and repeat with the remaining dough.

  4. freeze dough for at least 30 minutes.

  5. while the dough balls are chilling in the freezer, make the dark chocolate and white chocolate shell. in a double boiler, melt the chocolate separately. remove from heat and stir in the coconut oil to thin it out a bit (if chocolate is too thick add more coconut oil 1/4 teaspoon at a time until it’s thick, but runs off the back of a spoon). let cool completely.

  6. once the balls are solid, use two forks and gently dip the balls one at a time in the dark chocolate. place back on the parchment and repeat with remaining balls. freeze again for another 20-30 minutes, until chocolate is solid.

  7. remove the balls, use a fork and drizzle the white chocolate over the the tops of the balls, making (rustic) horizontal lines. (you could also pour the melted white chocolate in a small ziploc bag, and snip the corner to make a piping bag.). plop 2 eyes on top, and gently press them down. go over the balls once again with the white chocolate drizzle, making the lines more visible.

  8. pop the balls back in the freezer for another hour to freeze through. remove and store the mummy balls in an airtight container in the fridge. balls can stay for up to 1 week.

NUTTY CARDAMOM COCOA GRANOLA /  by Lindsey | Dolly and Oatmeal

cozy granola season has arrived! as soon as september/october roll around i’m usually making a few batches, while also making some equally cozy nut milks. it always feels like the right move to gently ease into fall.

today we’re making this cardamom-spiced cocoa granola. it’s crunchy and nutty, and chocolate-y, with a subtle spice that makes your kitchen smell like autumn. we start by making the chocolate mixture - combining coconut oil, maple syrup, and cacao powder over a low heat to get everything nice and smooth. then we toss a variety of nuts and seeds (please feel free to sub in what you have/like), and cacao nibs together. everything gets mixed together and covered in the chocolate sauce. from there it gets a little bake time in the oven. when it’s done cooking, we pan-toast the coconut, and combine everything. (coconut side note - i don’t know about you, but i love coconut flakes/shreds in granola. but when i combine it with the granola, it usually gets too burnt in the oven for my liking. this is why i’m adding the extra step to toast it in a pan.)

it’s a perfect breakfast, smoothie topper, yogurt garnish, or snack eaten right out of the jar. i hope you love this little recipe :)

nutty cardamom cocoa granola | gf & v

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| makes about 3 cups |

notes: you could of course use whatever nuts and seeds you have on-hand. if you don’t have cacao nibs, replace then 1:1 with something else - more nuts or seeds, or even chocolate chips if you wanna get crazy ;)

ingredients

  • 1/4 cup coconut oil

  • 1/3 cup pure maple syrup

  • 1/3 cup cacao powder (or cocoa powder)

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon fine salt

  • 2 cups mixed raw chopped nuts (almonds, cashews, pecans, walnuts, etc.)

  • 1/4 cup raw pumpkin seeds

  • 1/4 cup raw sunflower seeds

  • 1/4 cup cacao nibs

  • 1 teaspoon ground cardamom

  • 1/2 teaspoon ground cinnamon

  • 1/4 cup coconut flakes

method

  1. preheat oven to 325°F, and line a baking sheet with parchment paper.

  2. in a small saucepan over low heat, melt the coconut oil. remove from heat, and whisk in the maple syrup and cacao powder until smooth. then whisk in the vanilla and salt.

  3. in a large bowl, mix together the chopped nuts, seeds, cacao nibs, and spices. pour in the chocolate mixture, and use a rubber spatula to combine until everything is evenly coated.

  4. spread the granola evenly into your prepared baking sheet. bake in the center of your oven for 30-35 minutes, stirring halfway through for even baking, until fragrant and nuts are toasted. remove from oven and let cool.

  5. while the granola is cooling, heat a pan over medium-low heat. once hot, add the coconut and toast, shaking the pan every now and then for even toasting. add the toasted coconut to the granola, and toss together.

  6. once cool, store in a lidded jar for up to 7-9 days at room temperature.

similar recipes:

COZY BANANA BREAD GRANOLA

COZY BANANA BREAD GRANOLA

PANTRY GRANOLA

PANTRY GRANOLA

PEPITA-COCONUT GRANOLA

PEPITA-COCONUT GRANOLA