SHAVED BRUSSELS SPROUT VEGAN CAESAR SALAD / October 29, 2020 by Lindsey | Dolly and Oatmeal

SHAVED BRUSSELS SPROUT VEGAN CAESAR SALAD | 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

print the recipe!

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

vegan caesar dressing (makes extra)

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

make your caesar dressing, and set aside.
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.
transfer salad to a serving bowl. shave about 4-5 walnuts over a microplane to garnish (this is totally optional), and serve.
leftover salad can be stored in an airtight container, in the fridge, for up to 3 days.

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

Everyday Roasted Veggies / March 1, 2018 by Lindsey | Dolly and Oatmeal

Everyday Roasted Veggies | Dolly and Oatmeal

happy march! i'm not sure about you, but i'm glad to see february go, and that we're starting fresh with a new month! back in new york i would count excitedly for the weeks of march to pass so we could finally get to the spring equinox. then, in just a couple of short weeks the buds on the crab apple tree in our backyard would begin to bud, and the chives in my planter would start to sprout. those are glorious memories, and ones i hold dear because here in LA it seems as though most plant life is alive and grooving, no matter time of year it is. (which is awesome, just also totally strange to me!) i knew i would miss the ebb and flow of what i knew seasons to be, but spring being my favorite is making me super nostalgic for those days.

i always find that my meals mimic my mood which still honors winter, but is so very ready for the shift that the new season always brings with it. so around this time of year i find myself eating somewhere between heavy winter meals, sprinkled with some lighter spring fare. think: this creamy pasta situation, with this hearty seasonal salad. but once a week, no matter what season it is (expect the height of summer, maybe) i roast a huge tray of veggies for frank and i. in the fall months it's root veg with all the squash, and in the spring it's usually a lighter medley where i throw asparagus in in the last 10 minutes of roasting. but in the winter i roast this tray of veggies here.

it's a simple combination of brussels sprouts, carrots, and shiitake mushrooms. they're doused in my forever favorite spice mixture: garlic powder, onion, powder, and smoked paprika. it coats the vegetables perfectly making them so, so tasty. but the mushrooms are my favorite, and hold all the flavor, in my opinion. the shiitakes absorb a lot of liquid, so naturally you use a bit more oil here. and when they're roasted with the spices they take on a beautiful umami flavor, with an almost meaty (but not in a gross way, i promise!) texture. so while i'm calling these everyday roasted veggies, they're actually: everyday veggies taken up a notch.

wishing you a wonderful start to a new month, loves! xo!

everyday roasted veggies

you could swap out a veggie here or there with the same results. you could use sweet potato, cubed winter squash, parsnips, white potatoes, etc. i would urge you not to swap out the mushrooms though, they're really the tastemaker here ;)

print the recipe!

| serves 4 |

| prep time: 10 minutes | | cook time: 35-40 minutes|

1 pound brussels sprouts, ends trimmed and outer leaves removed, and sliced in half
1 bunch carrots, washed, peeled, and sliced into 1-inch pieces on a diagonal
12 large shiitake mushroom caps (roughly 8 ounces), sliced into 1/2-inch thickness
2-3 tablespoons avocado oil
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
salt & fresh pepper, to taste
chopped parsley, for garnish

method

preheat oven to 400°F and line a baking sheet with parchment paper.
in a large bowl, toss together the brussels sprouts, carrots, and mushrooms with the oil. add the spices, and salt & pepper to taste, and toss everything together until the veggies are evenly coated. spread the veggies evenly onto your baking sheet. roast for 35-40 minutes, stirring them halfway through, until the veggies are cooked through, and lightly browned and crisp.
transfer to a serving bowl and sprinkle with chopped parsley and a couple more pinches of salt. serve immediately :)

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Brussels Sprouts, Honeycrisp & Cabbage Slaw w/ Spicy Almond Butter Sauce (& A Giveaway) / November 2, 2017 by Lindsey | Dolly and Oatmeal

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