Crusty Baked Vegan Alfredo w/ Caramelized Shallots & Kale by Lindsey | Dolly and Oatmeal

when i was little my mom attended college full time.  she went back to school after having my brother and i to change careers and fulfill her desire of becoming a psychologist. i know it couldn't have been easy with two little ones at home, especially during the week when my dad was at work.  dinners were generally comprised of a prepared meal my mom had picked up, or some concoction of food my dad was going to make.  but the few nights my mom had time to cook, she would occasionally make us her grandmother's macaroni and cheese recipe.  like all good mac n cheeses, it started with a roux.  from there, plenty of good-quality cheddar cheese was melted into the pot to make the creamiest, dreamiest mac n cheese which she finished with a dash of nutmeg.  if there's a flavor i specifically remember from childhood meals, it's this one.  it reminds me of warmth, love, and most importantly - ultimate coziness.    

so when i was testing recipes for my book, my goal was to make a plant-based version of my mom's mac n cheese for an alfredo dish i wanted to include.  after a bunch of recipe bummers i made finally nailed the right ratio of chickpea flour to water to soaked cashews for the velvety and silky texture, and cheesy flavor i had always cherished.  frank and i love the recipe so much that it's become a dinner staple, especially as the weather has gotten colder. we usually dig in to one big bowl of it, with a fork for each of us, all cozied up on the couch with blanket.  (that's how we get down winter-style.)  but for the past few weeks i had been seeing a bunch of baked mac n cheeses on pinterest that were literally making me drool every time i saw them.  initially i was scared to try a plant-based version, as i thought the sauce would get too dry, but i bit the bullet and gave it a shot.  

i ended up doubled my original alfredo recipe, caramelizing some onions, sautéed some kale, threw some breadcrumbs on top, and baked it until it was slightly crisp and browned.  and, guys, it was crazy good!  hence, the recipe you see here today :)  there are a few steps in making it, but ultimately it's a super easy recipe.  and i've saved you a step by sautéing the shallots and kale in the same pot that the pasta bakes in.  i used KitchenAid®'s oven-safe saucepan to sauté and bake, and it was a dream!  it has an inductive bottom that makes for even cooking, which, for somebody who's lived in apartments with funky stoves/ovens for a while now, these are the only pots and pans that have provided even cooking and i couldn't recommend them more!  all in all, this is a really snuggly dish, a hug in the form of food, essentially :)

wishing you cozy times! xo

this post was created in partnership with KitchenAid® Cookware.  all thoughts and opinions, as always, are my own.  thank you so much for supporting the sponsors that keep dolly and oatmeal going! 

crusty baked vegan alfredo w/ caramelized shallots & kale | gf

| makes 6 servings |

  • sea salt
  • freshly ground pepper
  • 12 ounces brown rice pasta (i like tinkyada fussili)
  • 3 tablespoons extra virgin olive oil
  • 5-6 medium sized shallots
  • 1 bunch kale, chopped (about 5 cups)
  • 1/2 cup gluten-free panko breadcrumbs (i like aleia's)
  • 1 tablespoon nutritional yeast
  • fresh parsley, for garnish (optional)

alfredo sauce

  • 1/2 cup raw cashews soaked for at least 4 hours, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup nutritional yeast
  • 4 teaspoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 4 garlic cloves, roughly chopped
  • 1 teaspoon sea salt, plus more to taste
  • freshly ground pepper
  • 1/2 cup chickpea flour
  • 2 cups filtered water


  1. preheat oven to 350°F.
  2. cook the pasta in a large pot of salted water until al dente (see notes).  drain and rinse under cold water to stop the pasta from cooking. set aside.
  3. while the pasta is cooking, make the shallots, kale, and breadcrumb topping.  in an large oven-safe saucepan with 2-inch sides (alternatively, you can use a casserole pan or any large oven-friendly dish with sides), heat 2 tablespoons of olive oil over medium.  once the oil is hot, add the shallots and cook, stirring every now and then until the shallots are soft and caramelized, about 8 minutes.  add the kale and saute until soft and wilted, about 4 minutes.  remove from the heat and set aside. combine the breadcrumbs, nutritional yeast, a few pinches of salt, a couple grinds of pepper, and 1 tablespoon olive oil.  set aside. 
  4. make the alfredo sauce.  place the cashews, oil, vinegar, lemon juice, garlic, salt, and pepper to taste in the container of a high-speed blender and set aside.
  5. in a small pot, whisk together the water and chickpea flour until completely combined.  place the pot over medium-low heat and continue to whisk every now and then until the mixture is thick and shiny , about 6-8 minutes. remove the mixture from the heat and carefully pour it into your blender.  blend on high for 1 minute, until completely smooth and creamy.  taste and adjust any seasonings, if needed. 
  6. run the pasta under water to loosen it.  add the pasta and hot alfredo sauce to the saucepan with the shallots and kale, gently toss until everything is mixed and covered in sauce.  evenly sprinkle the surface with the breadcrumb mixture and bake for 18-20 minutes, until the browned and crusty on top.  serve hot and garnish with parsley (optional). 

notes: because the pasta is cooking in the oven for an additional 18-20 minutes, you want to undercook it.  i would say to cook it about 2-3 minutes under what you normally do to prevent the pasta from being mushy.

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Roasted Sweet Potato Wedges w/ Green Yogurt Sauce by Lindsey | Dolly and Oatmeal

the holidays are taking on such a different vibe in our lives this year.  there's a different feeling in everything frank and i are doing and planning as we're wanting to share in it all with amesy.  at 2 months old he certainly won't remember any of it, but celebrating his first holiday season has been becoming a big deal around here.  we've been playing christmas tunes for him since the end of november, and we got his first christmas tree last week!  decorating, cooking - it's all bringing out a joy and excitement that i knew we would feel, but didn't anticipate how intense it would be.  even though he doesn't really "watch" the tv, having holiday classics play on the television have touched on that bond of sharing in these small cozy moments as a family, and have even gotten us excited beyond the holiday classics with the idea of sharing movies and music with him that have been special to us.   hopefully these will be some traditions we can establish that amesy will be able to reflect on one day and only have good memories.

so it only seemed natural to team up with Disney for this recipe, and to highlight the release of "The BFG" on Blu-ray, Digital HD & Disney Movies Anywhere (get it here).  The BFG is one of those stories that i look forward to sharing with amesy one day, and i know lots of parents would love to share with their kids as well. the special relationship between sophie and the bfg i feel says a lot about the power of sometimes unlikely relationships between dissimilar people and what can come from those.  i also can't help but feel that their relationship is similar to the experience of having a baby, in that (at least for me) i didn't know i could feel this kind of bond until he came into my life. and now that amesy is here i couldn't imagine my life without that unbreakable connection.

talking about connections, i've also got a loyal bond with carbs.  in this potato wedge situation, these sweet potatoes take on a slightly more wholesome version of the typical fried wedge.  in this recipe they're roasted in a bit of olive oil and italian spices in the oven and served with a dairy-free yogurt dip that's been broken down with some bright herbs, tahini, and lemon juice.  it's the perfect snack to sit and watch a movie with, as a holiday snack, or appetizer :)

holiday cheers, babes! xoxo 

*this post was created in produced in association with disney.  all thoughts and opinions, as always, are my own.  thank you so much for supporting the sponsors that help to keep dolly and oatmeal going!

roasted sweet potato wedges w/ green yogurt sauce | v

| serves 4 |

  • 2 large sweet potatoes, cut lengthwise into 1/2-inch wedges
  • 1 tablespoon cornstarch, or arrowroot powder
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon italian seasoning
  • 1 teaspoon sea salt
  • fresh ground pepper, to taste

green yogurt sauce

  • 1 cup unsweetened cultured coconut yogurt (or greek yogurt if you don't need to be dairy-free)
  • 2 tablespoons tahini paste
  • 1 garlic clove, roughly chopped
  • 1/2 cup basil leaves
  • 2 tablespoons parsley leaves
  • 1 tablespoon cilantro leaves
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • fresh pepper, to taste


  1. preheat oven to 425°F, line a baking sheet with parchment paper and set aside.
  2. place wedges and cornstarch (or arrowroot) in a large plastic bag and toss to coat evenly. transfer the wedges to a large bowl and add the olive oil, italian seasoning, salt, and pepper. spread the wedges into a single layer on your prepared baking sheet. bake for 30-35 minutes, stopping halfway through to flip them over, until the edges are browned.
  3. while the potatoes are baking, make the sauce. combine all the sauce ingredients in an upright blender or food processor until well chopped and sauce is green in color.
  4. serve the potatoes warm with the sauce on the side.

Double Coffee Pumpkin Cake (& A Giveaway) by Lindsey | Dolly and Oatmeal

Double Coffee Pumpkin Cake | dolly and oatmeal

we just took our first road trip the other week for a long weekend up on martha's vineyard.  it was amesy's first long car ride and for the most part it went really well.  he loves his carseat as long as the car is moving, so aside from hitting traffic on our way back he was quite happy! but travel by airplane is a whole different story.  frank and i typically fly down to my in-laws in north carolina for thanksgiving, but we haven't built up the courage to fly with amesy yet since he's just 2 months old; plus, i can't imagine his little immune system ready to hold up on a plane ride yet.  after a few years of traveling for the holiday i haven't really given a thanksgiving menu much thought! so thinking about what kinds of food we'll prepare this time has been a little overwhelming.  and on top of that, i've put added stress on myself with the thought that i want amesy to have the best first thanksgiving ever - even though he won't remember a thing, nor will be be able to eat any of the food! (oh how i love you, self-induced pressure!)  but the one thing i can always settle on is dessert.  aside from the carby side dishes, i regularly look forward to a good pumpkin cake - something substantial and sweet, but light enough that it doesn't send you over the edge.  

i haven't been back on my regular coffee intake since before i was pregnant, and now that i'm breastfeeding i haven't been drinking that much caffeine.  but for the holidays i wanted a way to have my pumpkin cake and coffee too! a coffee cake naturally came to mind, but when i started researching recipes i couldn't find one with actual coffee.  (i suppose traditional coffee cake is just meant to be eaten with coffee..?) so this coffee cake here has a decent amount of caffeine that also lends the pumpkin cake some really awesome flavor!  most cakes with coffee generally instruct you to use strongly brewed coffee, but illy just came out with this extra dark roast that i love baking with, it offers a good dose of caramel notes and a hint of dark chocolate flavor.  since it's an extra dark roast, i don't have to worry about how i'm brewing the coffee, or granules to water ratio.  and like any traditional coffee cake, this one comes with a good crumbly topping with a few walnuts in there for crunch and nuttiness, and some cinnamon spice ;)  i hope you enjoy it as much as i do!

for the *giveaway* to say thank you to all of you here that come to this space and make it what it is, illy and i are giving one reader a holiday set of extra dark roast coffee, coffee mugs, and a french press! to enter: leave a comment below about what you're thankful for.  the winner will chosen at random on tuesday, november 28th at 5pm.  (open to US residents only, sorry international friends!) good luck & happy thanksgiving! xo

this post was created in collaboration with Illy.  all thoughts and opinions, as always, are my own. thank you so much for supporting the sponsors that keep dolly and oatmeal going!

double coffee pumpkin cake | gf & df

| makes 1 9x5-inch loaf |

crumble topping

  • 1/4 cup fine brown rice flour
  • 1/4 cup coconut sugar
  • 1/4 cup old-fashioned rolled oats
  • 1/4 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • pinch of salt
  • 3 tablespoons melted extra virgin coconut oil


  • 1 cup fine brown rice flour
  • 1/2 cup oat flour
  • 1/4 cup arrowroot powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup coconut sugar
  • 1/2 cup brewed illy extra dark roast coffee
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup chopped walnuts


  1. preheat oven to 350°F.  grease a 9x5-inch rectangular loaf pan and line it with parchment paper, allowing wings to hangover the edges on the long sides, set aside.
  2. make the crumble topping.  in a medium sized bowl, whisk together the flour, sugar, oats, walnuts, cinnamon, and salt.  a tablespoon at a time, drizzle in the oil mixing with a fork until the mixture is wet and sandy looking.  cover with cling wrap and transfer to the refrigerator.
  3. make the cake.  in a large bowl, whisk together the flours, arrowroot, baking powder, baking soda, cinnamon, and salt; set aside.  in another large bowl, whisk the coffee, sugar, and pumpkin puree until combined.  then whisk in the eggs and vanilla until combined.  
  4. add half of the dry mix to the wet and whisk until combined.  add the remaining dry ingredients and whisk once more until mixed.  then fold in the walnuts with a rubber spatula.
  5. remove the crumble topping from the fridge and break it up with a sturdy spoon or knife.  
  6. pour the batter evenly into the prepared pan and sprinkle the crumble over the top.  
  7. bake for 40-45 minutes, rotating the pan halfway through for even baking, until a cake tester comes out clean and the topping is lightly browned.  (check cake at 30 minutes, if topping is getting too brown, make a tent with a piece of tin foil and cover for the remaining bake time.)
  8. let cake cool on a rack for 20 minutes.  using the parchment wings, remove the cake from the pan and let cool completely before slicing.

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