appetizer

KABOCHA SQUASH, FENNEL & RED LENTIL SOUP (FROM LIVING AYURVEDA) / November 19, 2020 by Lindsey | Dolly and Oatmeal

KABOCHA SQUASH, FENNEL & RED LENTIL SOUP | dolly and oatmeal

since autumn began, it took me a while to warm up to winter squash. but now that the temperatures have finally dipped in southern cailfornia, i’m in the winter-squash-zone. and as you can probably tell from the recipes from these past couple weeks, kabaocha squash is my absolute favorite. it’s flavor is mellow - it’s not overly sweet like butternut squash, nor is it too earthy. it hits somewhere in the middle which when combined with its fluffy velvety texture, makes this squash my forever go-to. especially for soup.

personally, i feel like soup kind of gets neglected in the thanksgiving hub-bub. maybe i’m the only one, but i feel like a good soup deserves a place at the holiday table, for sure. i typically make a apple-butternut soup (it’s an old recipe a former co-worker gave me back in the day, and it never disappoints), or my kabocha squash soup with spicy coconut cream from a few years back. but this year i’m switching it up with this kabocha squash, fennel and red lentil soup.

this beautiful recipe comes from my pal, claire’s upcoming book, living ayurveda. i love the simple approach to this one pot soup. there’s no roasting involved either. all the ingredients and flavors get stewed together, developing a really wonderful flavor. the lentils, which get blended into the soup after they’ve cooked, add a hearty note while providing a good bit of protein. claire calls for spices like: ground cumin, and coriander, and ground fenugreek, giving this soup a robust flavor, which is perfect for this time of year, especially when it seems like were all going to hunkering down once again.

if there ever was a time for claire’s book, living ayurveda, i think we are definitely living through it. i got to know claire years ago, and what i’ve always admired about her approach to self-care/balance/well-being, is that nothing is a one-size-fits-all. that there is no single diet or lifestyle approach that is meant for each person. she carries this powerful notion throughout her book and guides you through various ways to nourish yourself - in depth yoga and breathing sequences, an array of vegetarian recipes (not all gluten-free) that are meant to balance your body through the seasons. it’s one of those books you can read again and again, and still take away so much.

wishing all my stateside friends a safe and socially distant holiday, big love! xo

kabocha squash, fennel & red lentil soup | gf

recipe from Living Ayurveda by Claire Ragozzino

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| 4-6 servings |

ingredients:

2 tablespoons ghee or olive oil
1 small fennel bulb, trimmed and sliced thinly, fronds reserved for garnish
1 tablespoon minced or grated fresh ginger
2 teaspoons ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fenugreek
3 cups cubed kabocha squash, peeled and deseeded
1 cup red lentils, rinsed well
1 teaspoon salt
5-6 cups water
1 tablespoon white miso paste (i used a gluten-free miso)
2 tablespoons lemon juice
plain yogurt, for serving (i used a plant-based yogurt)

method

in a pot, heat the ghee (or live oil) on medium-low heat. add the fennel and saute until tender. add the ginger and cook another 1-2 minutes, until fragrant. add the apices and stir to coat the fennel. add the kabocha squash, stir to coat, and cook another 3-4 minutes. last, add the red lentils, salt, and water. cover and cook on medium heat for 40 minutes. stir occasionally, adding more water, if needed.
once the lentils and squash are tender, almost mushy, remove from heat and in the miso paste and lemon juice. transfer to a blender and puree until creamy. taste and adjust seasonings as needed.
serve hot with a swirl of yogurt and fennel fronds on top.

similar recipes:

KABOCHA SQUASH, FENNEL & GINGER SOUP W/ SPICY COCONUT CREAM

GOLDEN CAULIFLOWER & KABOCHA SQUASH SOUP

HARISSA HUMMUS / August 28, 2020 by Lindsey | Dolly and Oatmeal

closing out august with one of my very favorite things: hummus. this time around we’re adding a healthy dose of fiery harissa paste. harissa varies widely, but it’s a spicy-smoky aromatic chile paste. typically harissa is made from a blend of fresh or dried chiles, olive oil, garlic, and lemon juice; and spices such as: caraway, cumin, and coriander. it’s bright and a bit fiery, and just a little adds so much to such an array of meals.

this harissa hummus was inspired by one of mine and frank’s favorite spots we would frequent often in brooklyn: sahadi’s. we would go there almost every weekend to pick up their spicy hummus, mujedara, and some grocery items. but that hummus, guys. it was the highlight to the weekend. we would bring it to our local park, louis valentino on a breezy summer night and watch the sun set behind the statue of liberty. so while i can’t replicate that park or the view we once had, but i can make a hummus that comes pretty close to sahadi’s spicy hummus.

we essentially start by making a batch of my sunflower seed hummus (you can use a typical chickpea-based hummus recipe if that’s what you prefer). from there, we simply add a few teaspoons of harissa paste (this is my favorite), and blend it all up. it gives the hummus a beautiful muted orange color that i like to jazz up with toppings. i usually go with chopped herbs, toasted sesame seeds, harissa oil, and a good couple pinches of flaky salt. serve it up with some gluten-free pita bread and you’ll be one happy camper. ❤️

big end-of-summer hugs!

harissa hummus | gf & v

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| makes roughly 1 1/2 cups |

this hummus recipe uses sunflower seeds. however, if you can tolerate beans/legumes you can use this classic recipe, or this mung bean recipe and add the amount of harissa pasta indicated below.
i like serving this with warm gluten-free pita bread, but cool crisp veggies are just as good, too :)
as for harissa paste, you can certainly make your own. but if you want to purchase it, i highly suggest ny shuk, it’s the best. you can also find a good one on the east side of LA at cookbook in echo park.

ingredients

1 cup raw sunflower seeds, soaked for at least 3 hours, rinsed and drained
1/2 cup tahini
2-3 tablespoons fresh lemon juice
2-3 teaspoons harissa paste
2 cloves garlic
1 1/2 teaspoons salt
freshly cracked pepper
1/3 -1/2 cup water, to thin

toppings (optional):

chopped dill
toasted sesame seeds
harissa oil*
flaky sea salt

method

add the sunflower seeds, tahini, 2 tablespoons lemon juice, 2 teaspoons harissa, garlic, salt, a few cracks of pepper, and 1/3 cup water to the container of a high-speed blender (preferably a vitamix). whiz everything together on high, scraping down the sides of the blender as you go. add more water as needed to get everything blended and smooth, making sure the hummus is uniform in color.
once it's blended to your desired consistency (i tend to like it a bit on the fluffy, silkier side), taste and adjust the lemon juice, harissa, and salt if needed.
spoon the hummus into a bowl. top with a few sprigs of dill, toasted sesame seeds, harissa oil, and flaky salt, if you’re not eating it right away, scrape the hummus into an air-tight container and store in the refrigerator for up to 3-4 days. take out of the refrigerator 1 hour before serving so it’s not too cold.

*harissa oil:

whisk together 1/2 - 1 teaspoon harissa paste with 2 tablespoons olive oil. taste and adjust, adding more oil or harissa paste as needed.

similar recipes:

SALTY SMASHED POTATOES W/ HARISSA YOGURT

CHEESY SUMMER TOMATO GALETTE | GF & V / August 6, 2020 by Lindsey | Dolly and Oatmeal

wherever you are in the states, i’m sure you’re dealing with one of the more pleasant tasks of finding different ways to use up the profuse amount of tomatoes hanging out on your kitchen counter. i’ve been trying to get creative while also just trying to get a meal on the table. but since nailing my pie crust recipe earlier this summer, i’ve been making a couple pie crust doughs to have on hand - one in the fridge, and one in the freezer. it saves on time to have them pre-made. so when nap time rolls around i’m good to go as soon as ames and joey are down, which makes making this tomato galette quite doable, and (dare i say) easy.

i made this the other day after being inspired by a few a slew of savory summer galettes around the internet. this was my time making a savory one and it came out so good that i wanted to share with you :). it couldn’t be simpler! we start with a about 1 1/2 cups cherry tomatoes, they’re simply sliced, and then tossed with some olive oil, garlic, salt & pepper (feel free to add any herbs, too). we roll out the dough, sprinkle over some vegan sharp cheddar, and place the tomatoes on top. it chills in the fridge while you preheat the oven. it gets brushed with almond milk or an egg wash mixture, then sprinkled with some salty za’atar. we bake it for around 40-45 minutes, and then hit it with a few minutes under the broiler - kissing the edges of the tomatoes with a bit of caramelization.we serve it warm and it’s basically like eating pizza, but in pie form! anywho, i love it, my husband loves it, both my little ones love it. serve it with your choice of protein, and dinner is good to go 👌🏼

cheesy summer tomato galette | gf & v

| makes one 12-inch galette |

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ingredients

1 1/2 cup cherry tomatoes, cut in half
1 large clove garlic, grated over a microplane (or minced by hand)
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
freshly cracked pepper, to taste
one gluten-free & vegan pie crust
brown rice flour, for dusting
1 cup vegan cheese shreds (i use parmela’s sharp cheddar)
1 tablespoon unsweetened almond milk or 1 egg whisked w/ 1 tablespoon water, for brushing

topping

1/4 cup za’atar, for topping
1/2 teaspoon flaky salt (like maldon)

method

in a large bowl, gently toss together the tomatoes, garlic, oil, salt, and pepper. set aside.
roll out the dough. place a large piece of parchment paper on a clean, flat surface. dust it well with brown rice flour, and place the dough in the center. dust a rolling pin with more flour, and roll from the center out, turning and flouring the dough as needed until you have a large circular shape with about 1/8-inch thickness. there likely will be cracks in the dough, just pinch the dough back together and continuing working.
spread the cheese over the surface of the dough, leaving roughly a 2-inch border. arrange the tomatoes, cut-side up over the cheese.
slide your hand below the parchment paper to gently fold the 2-inch border of dough over the tomatoes and cheese (again, if you have any cracks in the dough, gently pinch them back together). slide the galette on the parchment onto a cookie or baking sheet and place in the refrigerator for 15 minutes.
while the galette is chilling preheat oven to 400°F. prepare your topping by tossing the za’atar and salt together.
remove the galette from the fridge and brush the dough with almond milk or egg wash. sprinkle the salty za’atar over the dough.
bake in the center of your oven for 40-45 minutes, until edges are golden and the center of the galette is bubbling a bit. to caramelize the tomatoes a but, broil on hi for 2-4 minutes, until the edges of the tomatoes have charred spots.
let cool for 20 minutes, then slice, and serve warm.