CREAMY BROCCOLI CHOP by Lindsey | Dolly and Oatmeal


before we get deep into winter squash and pumpkins, i have to share this autumn side/chop salad. the main star is broccoli. it’s one of my all-time favorite vegetables to eat , even since i was a kid. and right now, at the markets, it's at its peak! i think the best part about broccoli is its versatility. roasted, grilled, sautéed, or steamed. and whether it’s topped with sauce, a bit of lemon juice, or just some oil and salt & pepper, if it’s fresh, it has the possibility to be a great compliment to whatever main you’re serving.

in this case, the broccoli is lightly steamed, until just tender. it’s chopped, along with some purple cabbage for crunch and some pop of color (it also helps to fill the dish out a bit). we add chunked asian pear and thinly sliced red onion which offers the most perfect tart bite when you get one on your fork. the sauce/dressing is yogurt-based (i use a plant-based greek-style yogurt - linked below), with lots of tangy lemon juice and vinegar, giving it such a great creamy punch. if you can’t tell, this is by far one of my favorite recipes on the site, and i just hope you all love it as much as i do! xo!



creamy broccoli chop | gf

if you’re planning to prepare the salad ahead of time, great! add the dressing just before you serve it, as the once the salad gets thoroughly mixed, the cabbage turns the pears and sauce a (beautiful) shade of purple ;)

| serves 4 as a side |

creamy yogurt sauce

  • 1/4 cup greek-style (plain/unsweetened) plant-based yogurt (i use this one)

  • 2 tablespoons avocado oil mayonnaise

  • 1 1/2 tablespoons extra virgin olive oil

  • 1 tablespoons lemon juice

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon good maple syrup (or honey)

  • salt & pepper, to taste

broccoli chop

  • 1 head broccoli, cut into florets

  • 1 cup cabbage sliced thin (preferably on a mandolin), and roughly chopped

  • 1/4 red onion, sliced thin

  • 1 asian pear, cut into small chunks

  • salt & pepper

  • 1/4 cup chopped and toasted blanched almonds



method

  1. make the sauce. whisk together all the sauce ingredients, taste and adjust vinegar, salt, and/or pepper. set aside for later.

  2. place broccoli florets into the basket of a steamer.  bring about 1-inch of water to a boil and set the steamer inside, cover and cook until just tender, about 2 minutes. set aside and let cool.

  3. roughly chop the broccoli and add to a large serving bowl. add the cabbage, onion, and pear. season with a few pinches of salt, and cracks of pepper.

  4. pour over roughly 3/4 of the sauce and toss until everything is evenly mixed together. top with the almonds and serve.


more broccoli recipes:


 spicy broccoli bowl w/ creamy ginger lentils

spicy broccoli bowl w/ creamy ginger lentils

 creamy garlicky pasta w/ charred broccoli & figs

creamy garlicky pasta w/ charred broccoli & figs

 charred broccoli & red on ion salad w/ shaved apples & arugula

charred broccoli & red on ion salad w/ shaved apples & arugula

APPLE-ARUGULA GRILLED CHEESE W/ CRIPSY RED ONIONS by Lindsey | Dolly and Oatmeal


when i think of cozy autumn days as a kid, i think of grilled cheese. my dad made the best grilled cheese sandwiches! i think the secret was his use of pillowy potato bread though; it soaked in all the butter, allowing it to get crisp enough while still leaving the inside a bit fluffy. he made a pretty generic american cheese variety, and as i got older i would make them for my friends and me when we would get home from school. as we got older (and more accepting of other varieties of grilled cheese) my mom or brother would make them with swiss cheese, sliced fruit like apples or pears, greens, and various spreads like mustard or pesto. i love a traditional grilled cheese, but i get really excited when you can play around with flavors and textures and make an iconic sandwich your own!

that’s where this grilled cheese comes in. it contains two of my favorite flavors paired together: apples and sautéed crisp onions. for whatever reason when the weather starts getting a little chillier, i crave those 2 ingredients in everything. it’s important to use crisp tart apples here (sweet mushy ones just don’t cut it), and to keep them as bright as they can be i’ve been using Rubbermaid’s new line of FreshWorks Countertop containers. they’re designed to keep any moisture out, using a FreshVent™ Lid with innovative technology that naturally regulates the flow of 0 2 and CO 2 to create the optimal environment, keeping countertop produce fresher longer compared to produce left on the counter.. (side note: i especially love storing apples in their own separate container to prevent my other countertop produce from ripening too fast or spoiling.) but in all honesty, fall is the time of year where all my produce hangs out on the counter. and there are a variety of sizes that i can accommodate fall tomatoes, pears, pomegranates, shallots/onions/garlic, and winter squash. i keep them all fresh and tidy in the corner of my kitchen in the super sleek and modular FreshWorks Countertop containers that fit neatly together, and easy to access. it’s also worth mentioning that the containers also keep fruit flies away! which is amazing, considering they’re still around here in southern california throughout the year. they’re definitely worth the purchase just for that alone!

happy autumn, sweet friends! xo

*this post was created in partnership with Rubbermaid. all opinions, as always, are my own. D&O thanks you for your support.



apple-arugula grilled cheese w/ crispy red onions | gf & v

there are so many ways you can adapt this grilled cheese - use sliced pear or figs instead of apples. use crispy leeks or shallots. play around with the cheese, there are so many great vegan varieties out there. and most importantly, serve your grilled cheese with some quality soup :)

| makes 2 sandwiches |

  • 1 tablespoon avocado oil

  • 1 small red onion, sliced thin

  • fine sea salt & fresh ground pepper

  • 4 slices whole grain gluten-free bread

  • 2 tablespoons vegan butter, for cooking

  • 1-2 tablespoons dijon mustard

  • 3-6 slices plant-based cheese (i used this one)

  • 1/2 tart, crisp apple (preferably honeycrisp), sliced thin

  • 1 cup baby arugula



method

  1. place a saute pan over medium heat. add the oil, then the sliced onion. stir, and add a few pinches of salt. cook the onions until they’re soft and a bit crispy on the edges (if you notice them burning or cooking too quickly, turn the heat down to medium-low), about 10 minutes. transfer the onions to a paper towel lined plate to remove any excess oil.

  2. wipe the saute pan with a clean cloth or paper towel, and preheat over medium heat

  3. generously butter one side of each of each of the bread slices. spread the dijon in an even layer onto the insides of each slice. place one of the slices of bread, butter side down into the pan. layer with cheese, apple slices, arugula, and crispy onions. top with another slice of bread, mustard side down. cook 2-3 minutes on each side until browned, and cheese is melted. slice in half and serve. repeat with the remaining sandwich.


similar recipes:


 avocado club sandwichw/ marinated portobello mushrooms

avocado club sandwichw/ marinated portobello mushrooms

 cilantro-hemo salad on tahini-yogurt toast

cilantro-hemo salad on tahini-yogurt toast

 spicy sweet potato chip sammie w/

spicy sweet potato chip sammie w/

SWEET & SPICY CAULIFLOWER AVOCADO CUPS by Lindsey | Dolly and Oatmeal


this is the type of meal i don’t have  the luxury of eating every single day.  truth is, if i’m partaking in any sort of lettuce cup it’s usually packed with tuna or some sort of leftover chicken, and some sliced avocado.  nothing really fancy at all!  but i’m here to change that - for all of us!  so, what makes the difference between a sad lettuce cup and one full of possibility?  just a little bit of prep!

every component in this recipe (which aren’t many) can be prepared ahead of time.

  • cauliflower - cut and stored in a sealed container for up to 4 days

  • sweet & spicy sauce - mixed and stored in a lidded jar in the refrigerator for up to 1 week

  • sliced scallions - stored in a sealed container in the refrigerator for 1 week

  • toasted nuts and seeds - cool and store in a lidded jar at room temperature for up to 2 weeks

on the day of, simply cook the cauliflower, let it cool a bit.  then assemble the cups with all the stored fixings and freshly sliced avocado.  

when i’m planning meals for the week, i generally try to go with at least 2 recipes that i know i can prep components of beforehand, that way there’s less cooking the day of.  my trick is to have a couple of sauces (like this sweet & spicy one), a pesto, and salad dressing the week of.  this makes putting meals together doable without giving up and ordering takeout, or repurposing the same meals over and over again.  

this is one of my favorite sauces.  it’s sticky, it’s sweet, it’s spicy, and it has a ton of depth.  i love roasting veggies that are able to soak in all the flavor like cauliflower and broccoli.  they kind of become sponges for the sauce, so when you bite into it you just get loads of flavor! i hope you love these little cups as much as i do :)

happy october, sweet friends!



sweet & spicy cauliflower avocado cups | gf

 i made these cups with avocado, but you could add anything here really.  you could add pulled chicken, roasted chickpeas, cooked lentils, etc. 

print the recipe!

| serves roughly 4 |

sweet & spicy sauce

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons coconut aminos

  • 2 tablespoons raw honey

  • 2-3 teaspoons sriracha

  • 2 teaspoons gluten-free tamari

  • 1 clove garlic, minced on a microplane

  • salt

cauliflower cups

  • 1 head cauliflower, cut into bite-size pieces

  • salt

  • 1 head butter lettuce

  • 1 ripe avocado

  • 1 bunch scallions or green onions, white and light green parts sliced thin

  • toasted chopped almonds

  • toasted black sesame seeds



method

  1. preheat oven to 450°F. line a baking sheet with parchment paper.

  2. in a mixing bowl, whisk together the oil, coconut aminos, honey, sriracha, tamari, and garlic. taste, and season with salt as needed.

  3. place the cauliflower in a large bowl, add half of the sauce and toss everything together until the cauliflower is covered and has soaked in the majority of the sauce. spread onto the baking sheet in an even layer, and cook for 25-30 minutes, until tender and browned around the edges. remove from the oven and let cool until ready to handle.

  4. while the cauliflower is cooking, prepare the cups. tear the outer leaves of lettuce from the stalk and wash thoroughly, pat dry. thinly slice the avocado, and add 2-3 slices to each cup.

  5. add the warm cauliflower to the cups, and top with scallions, almonds, and sesame seeds. drizzle the cups with some leftover sauce and serve.


similar recipes:


 roasted 7-spice cauliflower w/ tahini

roasted 7-spice cauliflower w/ tahini

 moroccan cauliflower salad

moroccan cauliflower salad

 chipotle cauliflower rice & bean enchiladas

chipotle cauliflower rice & bean enchiladas