mung bean + cilantro falafel tacos by Lindsey | Dolly and Oatmeal


spring is right here, it's close enough you can literally taste it in the air.  the bits of dirty snow have but all melted away leaving behind pieces of litter from months prior.  we're all happy for longer days, and grateful once again our favorite star is here to give us more light.  my senses are alive once again it seems, breathing in fresh cool air, seeing tiny buds outside on the forsythia bush, and the scent of salty sea air has returned since its thaw.  

things around here are a bit in flux at the moment; new exciting projects on the horizon, a move to a new apartment that's been in the works, and the new 'do i gave to my blog :)

i've been working on the redesign sporadically for a few months now, with frank's help of course.  it seems that each year i'm redefining this space - what it is to me, but also how others come to it and why.  in the spirit of trying to make things easier for people, i redesigned the recipe index in a way that's easy to navigate both alphabetically, and also categorically.  there's a nifty side bar too that i'm excited about, hopefully you find it interactive and fun; i know i love clicking around on other blogs, so i thought i'd bring a little bit of that here!  the search bar is pretty sweet, as well as the blog archives that is categorized by months of the year.  so here's to hoping you all like the new look!

okay, these falafels!  falafels are the kind of thing i love to eat, love to make, love to freeze and then reheat. lately i've been experiencing pretty bad digestive thangs (we won't go into that though...), i've been following a steady diet full of things that are easy on the digestive system.  among them are split mung beans, or moong dal.  i've been making my fair share of soups and such that incorporate these mighty beans, but thought they would be super in a baked falafel situation.  they, along with the quinoa add a subtle flavor, that when mixed with tons of warming spices comes out to one of the best tasting falafels i've had.  i tend to go without the tortilla, but frank insists they're the best when rolled all up in a taco; hence, this falafel taco! i added a very humble avocado and radish salad, plus tonnnns of cilantro, all with a healthy dose of tahini sauce!

sending warm springy vibes to you all! xo



mung bean + cilantro falafel tacos (v + gf) 

soaking the beans and quinoa as directed below is to make them easier to digest.  if you skip the soaking step, i recommend rinsing and draining both the beans and quinoa before cooking.  

| makes 32 falafels |

  • 1 cup moong dal (aka split mung beans), soaked overnight and drained
  • 1 cup quinoa, soaked overnight and drained
  • 1/4 cup chickpea flour
  • 1/2 cup fresh cilantro, more for serving
  • 2 leeks, trimmed and sliced
  • 3 cloves garlic, roughly chopped
  • juice from 1 lemon
  • 1 1/2 - 2 teaspoons sea salt
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 - 2 teaspoons ground nutmeg
  • 1 teaspoon ground turmeric
  • 1 teaspoon mild paprika
  • olive oil, for brushing
  • course sea salt, for topping
  • brown rice tortillas/corn tortillas/etc., toasted

tahini drizzle

  • 1/4 cup tahini paste
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon fine sea salt
  • pepper, to taste
  • 2 teaspoons sumac
  • 1/4 cup cold water

radish + avo salad

  • 1 ripe avocado, pitted and sliced into chunks 
  • 4 radishes, thinly sliced or shaved on a mandolin
  • splash of oil and vinegar
  • pinch of salt
  • 1 tablespoon toasted sesame seeds


instructions

make the falafels

  • place the mung beans in a saucepan and cover with at least 3-inches of water.  bring to boil, stir, and turn heat down to a simmer.  cook for 7-9 minutes, until tender.  drain beans if need be and set aside.
  • cook quinoa according to instructions on package.  set aside.
  • warm a skillet over medium heat and add chickpea flour, toast for 1-2 minutes, swirling around to prevent burning, until golden and fragrant.  remove from heat and place in a bowl, set aside. 
  • place drained mung beans and quinoa in a food processor fitted with a metal S blade; add cilantro, leeks, garlic, lemon juice, salt and spices.  blend mixture until combined; taste and adjust salt and/or lemon juice, or other spices.  add toasted chickpea flour and blend once more until combined.  transfer falafel mix to a large bowl, cover with plastic wrap and refrigerate for at least 2 hours.
  • preheat oven to 400° and line 2 baking sheets with parchment paper.  scoop out golf ball sized pieces of mixture and shape into balls with the palm of your hands.  place on baking sheet and repeat with remaining mixture.  using a pastry brush, brush tops and bottoms of falafel patties and sprinkle both sides with course sea salt.  bake in oven for 20-25 minutes, rotating halfway through until golden brown.
  • place 4-5 falafel patties in each tortilla, top with avocado and radish salad.  drizzle with tahini sauce, cilantro, and extra sumac (optional), and serve warm. 

sauce

  • in a medium bowl, whisk together tahini sauce ingredients.  taste and adjust salt and lemon juice if need be.  cover with plastic wrap and refrigerate until ready to use.

salad

  • toss salad ingredients together.  taste and adjust salt if needed. 

more tacos:

mujadra tacos w/ leeks spring herbs + pea tendrils

mujadra tacos w/ leeks spring herbs + pea tendrils

summer beet tacos w/ beet green salsa verde

summer beet tacos w/ beet green salsa verde

brussels sprout kimchi tacos w/ miso crema

brussels sprout kimchi tacos w/ miso crema

(gluten & dairy free) hazelnut butter brownies + a giveaway! by Lindsey | Dolly and Oatmeal


important things today! i've got brownies and a giveaway for you!  but first, these cake-y, hazelnut-y brownies!  

i've making my fair share of desserts and treats laced with chocolate over the past few months, which i basically chalk up to eating my feelings: feeling #1: being cold.  feeling #2: stressed.  and feeling #3: chocolate, because chocolate is totally a feeling!  these brownies were born out of a love for the happy marriage of chocolate and nuts, and the wonderful things they produce when mixed, stirred and mushed to together.  point in case, these brownies!  they're adapted from sarah's chocolate chunk nut butter blondies which i made a few weeks ago for valentine's day; they were awesomely delicious and totally inspired me to try a different, nut-based take on a traditional dessert. but because i wanted more brownie and less blondie, i tweaked the recipe by adding hazelnut butter and a bit of raw cacao - so yeah, they're basically NUTELLA brownies!  i can't tell you how insane the taste of nutella, in brownie form is, just too good.  

and now for the giveaway! my awesome pal, jessica recently released a  lovely e-book, a year of breakfast! when she emailed me last year asking if i would like to contribute a breakfast-y, plant-based recipe to her book, i was super thrilled!  the book is filled with awesome breakfast recipes; from muffins, to smoothies, and a savory grit recipe i'm dying to make!  jessica's just one of those people who has a magnetism about her; whether it's about her work, her little babe, or the things she believes in, she's just one of those super sparkly gems!  and jessica's so awesome that she's giving away two copies of a year of breakfast, to 2 lucky peeps!  

***to enter a chance to win: in the spirit of friends and recipes, leave a comment below sharing what your favorite recipe is, either from a friend, family member or interweb pal, and i will choose 2 winners at random.  contest ends monday, march 16th at 6pm, good luck, y'all! xo

***also, you can still vote for your favorite blogs for the Saveur Blog Awards until march 13th!



hazelnut butter brownies (gluten + dairy free)

the brownies here were made with 2 eggs, resulting in a cake-like texture.  however, it you're looking for a more dense, fudgy brownie, use one egg.   also, i think these could benefit from some crunch, perhaps leftover chopped hazelnuts, or topped with puffed quinoa were both thoughts that came to mind!

adapted from My New Roots

| makes 16 brownies |

hazelnut butter

  • 2 cups raw hazelnuts

brownies

  • 3/4 cup coconut sugar
  • 1-2 eggs (1 egg for dense brownies, 2 eggs for cake-like brownies)
  • 2 teaspoons pure vanilla extract
  • 1 cup hazelnut butter
  • 1/3 cup raw cacao powder (or cocoa powder)
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2.5 ounces chopped bittersweet chocolate (65%-70% cacao), divided

 



instructions

hazelnut butter

  • preheat oven to 375°.  roast hazelnuts in a single layer on a rimmed baking sheet for 10-15 minutes, until toasted and fragrant.  let cool completely.  rub hazelnuts with fingers or in a dish towel to release skins. place skinned nuts in a high speed blender, blend hazelnuts into a creamy consistency, stopping blender to scrape down sides when needed.  place in a lidded jar and refrigerate until ready to use 

brownies

  • preheat oven to 325° and line an 8x8-inch square baking pan with a piece of parchment - long enough to hang over 2 sides
  • in a medium mixing bowl, briskly whisk together eggs and sugar; add vanilla and hazelnut butter and whisk again until thoroughly combined.  in a separate bowl, sift cacao, baking soda and salt; stir into hazelnut butter mixture.  then fold in half of the chopped chocolate
  • spread brownie batter evenly into the prepared pan, the batter will be very sticky; use fingers if necessary to spread out.  sprinkle with remaining chocolate, and bake in the center of your oven for 30 minutes, until a cake tester comes out clean
  • allow brownies to cool completely before cutting.  brownies can be stored at room temperature in an air tight container for up to 5 days 

enjoy!


more recipes like this:

hazelnut layer cake w/ fig compote

hazelnut layer cake w/ fig compote

chocolate dipped oatmeal-hazelnut cookies

chocolate dipped oatmeal-hazelnut cookies

chocolate skillet brownies

chocolate skillet brownies

miso-tahini avocado toast w/ black sesame gomasio by Lindsey | Dolly and Oatmeal


do you ever have those weeks where you kind of want to crawl under a blanket and not come out until it's a warm sunny beach day?  yeah, me too.  after a long stressful week, i was stuck on an airplane for the better part of a morning this weekend.  and while i'm usually the girl with all kinds of vibe-y airplane snacks and meals, i didn't bring anything with me except for a nut mix, and a boiled egg (which i had already eaten on the drive).  big mistake!  after i de-boarded said plane i was left to my own devices, because let's face it, most times airport food is just plain scary (at least for me), but i managed to get my hands on hot water to brew some tea i had stashed in my carry-on.  i basically survived on adrenaline and tea for a good 7 hours until i was able to get back home.  

like a lot of people i'm sure, i can't stand airports, absolutely loathe them.  so when there are occurrences like the one i encountered, my nervous system gets totally whacked.  and also like most people, when i get stressed, i crave all the cozies, including warm crunchy toast!  this toast variation was born out of something i usually prepare which is a hummus, avo, and egg toast.  but since i didn't have the patience to make hummus, i made a thicker tahini sauce fortified with a good amount of pungent miso paste which is super when paired with the subtleness of an avocado.  and to top was a healthy dose of black sesame gomasio (basically a toasted sesame salt), mostly because it's what i had on hand, but also because i try to ingest a good amount of black sesames daily for their soothing medicinal properties. some sliced scallions for crunch and some leafy dill to bring some bright herby notes.  

avo toast, y'all.  it's limits are endless, amiright!?  i just saw this version on mr. donny tsang's instagram account the other day and almost flipped my lid!  what are some of your favorite combos?  

also, also! it's that time of year again where you get to vote for your favorite food blogs in Saveuar's Blog Awards 2015!  this is such a thrilling time of year to get the opportunity to acknowledge so many insanely awesome blogs!  let your voice be heard! and if you feel so inclined, i wouldn't mind if you threw dolly and oatmeal a vote ;)  xo!



miso-tahini avocado toast w/ black sesame gomasio (v + gf) 

the gomasio makes more than you will need here, so store in a lidded jar at room temp for up to 5-6 months.  i love sprinkling it on green salads, grain salads, roasted vegetables etc., etc. likewise, the miso-tahini makes approx. 1/3 cup and you will likely have leftovers which you can cover and refrigerate for 1-2 weeks.  

| makes 4 slices |

black sesame gomasio ingredients

  • 1/4 cup black sesame seeds
  • 1/8 teaspoon large grain sea salt

toast ingredients

  • 1/4 cup tahini paste
  • 1 tablespoon mellow white miso 
  • 1 small garlic clove, minced
  • 1/2 teaspoon fresh lemon juice
  • 3-4 tablespoons water
  • splash of tamari (optional)
  • 1 ripe avocado, pitted and cut into 4 segments
  • 4 slices of toast, toasted
  • 1-2 tablespoons black sesame gomasio 
  • 2 scallions, trimmed and sliced thin
  • fresh chopped dill, to top (optional)


instructions

  • in a heavy skillet over a low flame, toast sesame seeds until fragrant, about 2-3 minutes.  set aside and let cool.  place salt and cooled seeds in a mortar and pestle, grind until sandy.  set aside until ready to use
  • in a small mixing bowl, whisk tahini, miso, lemon juice, and garlic; while whisking add water 1 tablespoon at a time until thick and creamy (slightly thicker than a traditional tahini sauce).  cover with plastic wrap and refrigerate until ready to use
  •  take the avocado segments and slice each segment into thin slices.  spread a generous amount of miso-tahini onto each piece of toast; top with sliced avocado and sprinkle with gomasio, sliced scallions, and chopped dill (if using)

enjoy!


more like this:

sweet potato chip sammie w/ avocado 

sweet potato chip sammie w/ avocado 

mung bean keel burgers w/ chili mayo

mung bean keel burgers w/ chili mayo

chickpea flour flatbread w/ new potatoes + fresh basil

chickpea flour flatbread w/ new potatoes + fresh basil