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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

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 |

print the recipe

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.

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THE DECONSTRUCTED FALAFEL SALAD FROM "FAMILY" / April 13, 2019 by Lindsey | Dolly and Oatmeal

THE DECONSTRUCTED FALAFEL SALAD FROM "FAMILY" | dolly and oatmeal

happy weekend, friends! just popping in quick to share this delicious salad with you. i’m mindful that it may still be cold, even snowy, where you are, which is why i’m sharing a warm salad with you. this deconstructed falafel salad, (aka, a genius recipe, if you ask me), comes from the new spring cookbook that i absolutely adore, FAMILY. it’s written by hetty mckinnon who also authors the beautiful blog, arthur street kitchen.

this is hetty’s third book (!), and its’ pages are filled with beautifully accessible and approachable vegetarian recipes. its touching photographs and anecdotes of family and tradition pull at my heart strings each time i open the book. i think for the majority of us who enjoy cooking our your people - whoever that may be - is a form of nurturing them. FAMILY captures this notion, but also allows the reader/consumer to imagine making their own memories with the recipes that hetty so generously shares. i’m taking serious note of hetty’s wealth of knowledge here, as she’s a mother of 3, and a cook.. i’m very well acquainted with how cooking for your family (after a day of cooking for work) can feel very much like a chore, but i keep drawing on hetty’s idea of creating a recipe repertoire - the dishes that are comforting, easy to shop for without a list, and adaptable. there are already so many dishes in her book that i am so eager to make into our family classics.

this recipe has a few more steps but only because you’re cooking the chickpeas, and lightly sautéing the kale, other than that there are a few quick chops and you’re ready to serve. this is a hearty salad on its own. if you’re not one to have a big appetite for dinner this would be great. i added some shredded chicken for extra protein, but you i could see this salad as is being plenty for someone who isn’t growing a human ;) so what’s deconstructed about this falafel salad? well, for starters, there is no falafel! don’t get me wrong, i love falafel, but making them can be a little labor intensive, especially if you’re preparing dinner the night of. instead, hetty has you cook the chickpeas (which are the cornerstone ingredient to most falafel recipes) with all the falafel seasonings: fresh garlic, cumin, paprika, salt, and pepper. then you cover it all in olive oil and bake it at a high heat, essentially slow frying the chickpeas (insert: drooling emoji). the result is genius: crispy (but not dry) chickpeas, and a falafel-infused oil that is so flavorful i wanted to pour it over everything.

in the end you get the falafel with half the work, and a new technique for crisping chickpeas. it’s a wonderful recipe to have in your back pocket for weeknight dinners, gatherings (you could easily double the salad), potlucks, spring picnics, etc. i have a very good feeling you’re going to love this recipe :)

xo!

the deconstructed falafel salad | v

recipe from: FAMILY by hetty mckinnon

| serves 4 |

extra virgin olive oil
2 bunches kale, stems removed and leaves torn
1 persian cucumber, sliced into thin rounds
3 cups (150g) store-bought pita chips (i omitted these, but you could easily substitute a gluten-free alternative)
handful of flat-leaf parsley leaves, roughly chopped
handful of mint leaves
1 lemon, cut into wedges
sea salt

crispy roasted chickpeas

18 ounces (500g) cooked chickpeas (about 2 drained cans), patted dry
extra virgin olive oil
2 garlic cloves, finely chopped
2 teaspoons ground cumin
1 teaspoon paprika
sea salt and black pepper

lemon tahini

1/3 cup (90g) tahini
juice of 1 lemon, plus extra if needed
1 garlic clove, very finely chopped
sea salt and black pepper

*hetty’s notes:

substitute

chickpeas: white beans, butter beans
omit pita chips for gluten free

method

preheat oven to 425°F (220°C)
for the crispy chickpeas, place the drained chickpeas in a small ovenproof dish. cover with olive oil, season well with two big pinches of sea salt and black pepper, and add the garlic, cumin, and paprika. stir to combine. roast for 35-40 minutes, until the chickpeas are crispy. set aside.
for the salad, place a large frying pan over a medium heat and drizzle with oil. add the kale, in batches, along with a pinch of salt and cook 2-3 minutes, until wilted.
to make the lemon tahini, pour the tahini into small bowl and whisk in the lemon juice and garlic. gradually add 1 tablespoon of water at a time, until the sauce is the consistency of thickened cream. if the tahini “seizes” and becomes very thick, add more water; it will eventually come back together to form a cohesive creamy sauce. season with sea salt and black pepper, and add more lemon juice if you like it lemony.
combine the crispy chickpeas (and their cooking oil) with the kale, cucumber, half the pita chips and herbs. to serve, drizzle over the lemon tahini and scatter over the remaining pita chips. serve with lemon wedges on the side.