April 27, 2015 by Lindsey | Dolly and Oatmeal

chickpea bowl w/ toasted breadcrumbs + dill tahini | dolly and oatmeal

me and frank are moving at the end of the week! we're only heading down the block, but among awesome things like that fact that the apartment is a little over 100 sq. ft. bigger than our current place, it also has a backyard! nyc's rents are insane, therefore we never thought we would find and be able to afford a place in our neighborhood with an outside space, so discovering this apartment was a very happy surprise! i can't wait to have a little piece of earth to dig around in, an area to make ours, and to have summer hangs with friends and family. frank, being brought up in north carolina is already plotting to slow-cook some of his favorite meals outside on the grill, as well as other projects that he will now have the room for. however, i'm a bit more excited for our pup, quint to have a space to run around in, dig about, and get curious in the outside elements, him being cooped up in an apartment for most of the day has always made me a bit sad. i'm hoping to come back here soon with an update, and some shots of the new place, and hopefully some backyard progress (especially since we haven't seen it since it was covered in about 2 ft. of snow!).

but on to more important things! today is a special, special post because it's in honor of bringing a tiny babe into the world! the lovely erin from naturally ella is having a baby boy(!), so a few of us are getting together to spread some internet baby shower joy!!! so on this special day, erin, i wish you all the very best in this momentous occasion!

if you're familiar with erin's awesome blog and her cookbooks, then you recognize that she's best known for her simple and delicious vegetarian meals. erin's recipes always inspire me to keep things simple and fresh; that meals with a short list of ingredients and seasonal produce can go a long way! in that spirit i thought i would share a springy meal that's good as a side, substantial for dinner, and plentiful enough for a soon-to-be mama! it's an easy-peasy salad with beans and peas, because a baby and mama are the essential pea (or bean) in a pod!

here's to erin, her family, and her first little one! big hugs to you, lady xo

and i can't wait to check out all the delicious recipes from everyone else who participated in erin's baby shower! go check them out!

chickpea bowl w/ toasted breadcrumbs + dil-tahini | dolly and oatmeal

chickpea bean bowl w/ toasted breadcrumbs + dill tahini (gf + v)

the dill-tahini adds an herby note, but if you're not a fan of dill substitute another herb like basil, tarragon or parsley. if fresh fava beans or shelling peas haven't made it to your neck of the woods yet, simply sub. in a frozen variety. and as far as gluten-free breadcrumbs go, my favorites are Ian's brand (italian seasoned), and a local brand, Aleias (also italian seasoned).

| serves 2-4 |

1/4 cup tahini paste
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 tablespoon finely chopped dill, more for serving
salt + pepper, to taste
1/4 cup water
1 can chickpeas, rinsed and drained
1 pound english shelling peas, shelled
1 pound fava beans, shelled
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
handful of baby arugula
1 tablespoon chopped parsley
1-2 tablespoons toasted gluten-free breadcrumbs, ground

method

make the tahini. whisk together tahini, garlic, lemon juice, dill, salt, pepper, and water. Set aside until ready to serve.
cook the beans and peas. bring an inch of water to a simmer and steam the fava beans for approximately 2-3 minutes, until just tender; run under cold water to stop them cooking. place peas in steamer and cook for 1 1/2-2 1/2 minutes, until just tender (cook time depends on freshness and size of peas); rinse under cold water to stop from cooking. remove outer layer of fava beans and discard.
in a serving bowl, toss chickpea, fava beans, peas, arugula, parsley, oil, vinegar, and a few pinches of salt and pepper. toss in breadcrumbs and a few tablespoons of tahini sauce, taste and adjust seasoning; garnish with leftover dill and serve.

enjoy!

more recipes:

asparagus + broccoli rabe saute w/ chive-chickpea mash

up island, martha's vineyard / April 21, 2015 by Lindsey | Dolly and Oatmeal

in mid-october i spent an awesome long weekend up on the island of martha's vineyard. have you ever had one of those places you visit time and time again, where the visiting stopped becoming a visit, and it felt more like home; like a place you felt most understood and comfortable? martha's vineyard has always felt like that place to me. my parents started taking me and my brother up there when we were little ones, and had been summering up there for most of my childhood and young adulthood. we always stayed in tiny fishing village called menemsha, where there was a general store, one gas station, a couple of seafood markets, and the galley - a place that sold the best soft-serve ice cream and frappes! there were unpaved roads, late nights spent squid-jigging, and others where we watched the moon rise over the ocean's horizon. early mornings where my brother and i would race down to the bay to snorkel and see the crabs wake up. it was a place where my parents taught us to explore beyond what we knew, be happy in simplicity, and bask in the beauty of what nature had to offer.

i remember driving home from dinner, my dad pulling off to the side of the road to stare up at the vastness above us. never had i ever seen so many stars in the sky, i could have lived there, staring up at the night sky. where sometimes my dad would go on about astronomy, the celestial bodies, and yes, aliens. there were beaches where i learned how to body surf and ride a wave, where my father taught me to skip stones, and where, unfortunately, observed the effects of what erosion and climate change has had on island. there were so many lessons i took away from those summers, and so many things i took away from those memories that are only now are fully resonating.

breakfast oat pancakes | dolly and oatmeal

"Ocean is more ancient than the mountains, and freighted with the memories and dreams of Time" - h.p. lovecraft

spring onion + pea tendril flatbread - plus, news! / April 15, 2015 by Lindsey | Dolly and Oatmeal

spring onion + pea tendril flatbread | dolly and oatmeal

for over 2 years i've been coming to this space sharing recipes, thoughts, ideas, things learned, but it ceases to amaze me that somewhere along the line this blog turned from showing my family members what i'm up to, to sharing and interacting with a community of people. in that light, i'm so happy and humbled to say that this little blog here has been nominated in the special interest category for the saveur blog awards! this space has come to mean so much to me, and for it to be recognized in such a way touches me deeply. so thank you to all who voted; those who pop over here from time to time and read or take something away from what's shared - thank you, thank you! there are over 75 awesome blogs being recognized, so if you would like to vote, you can do so here.

i've been in and out around here, not posting as frequently as i have in the past. and while i've felt somewhat disconnected because of that, i come back to this space yearning for that connection with you all. things will continue to be a little less frequent for the next couple of months as i'm in the process of writing my very own cookbook which will be published by The Experiment! right now it will hover around 100 seasonally friendly recipes, all gluten-free and dairy-free recipes, many of which will also be vegan :) it's been a crazy process so far, met with daunting challenges, gleeful moments when a recipe i've envisioned turns out the way i wanted it to, and also times where i'm just plain wrecked. i generally tend to be a little on the anxious side about most things, so taking this on has definitely pushed me in ways i've never been pushed before. this book is being written and developed with heavy doses of bob marley tunes/vibes, mornings full of yoga and meditation, and the constant and undying support of my dear husband. it's still in the development/testing stages, but the book is coming together little by little, and i am beyond excited to share it with you in mid-2016!

but really, there's no celebration if there's not some sort of carb, or veggie flatbread masquerading as a pizza, is there? this is one of my favorite go-to's as far as pizza/flatbread is concerned, it's super easy, suuuuper tasty, and actually good for you. i had the chance to run over the farmer's market, where my favorite vendor has returned from hibernation, and was lucky enough to score some freshly plucked spring onions, beautiful pink radishes, and a variety of herbs. i've also been growing some really special microgreens courtesy of a local farm here in new york, Good Water Farms who was kind enough to offer me 6 flats of microgreens, so we're consuming them in just about everything! spring has most certainly sprung, well wishes for a lovely season to come, all!

big big hugs! xo

spring onion + pea tendril flatbread (v + gf)

besides the base of the flatbread this recipe is a little of this, little of that, kind of a deal. the beginning of spring is always an inspired time of year where i love picking up what's fresh and beautiful, coming home and creating a meal. feel free to substitute what's available to you/what you prefer. i really love these flatbreads charred a bit, so i have simple instructions on how to do that on your stovetop.

| makes 2 flatbreads |

1 cup chickpea flour
1/2 teaspoon fine sea salt
freshly ground pepper
1 tablespoon extra virgin olive oil, plus more for cooking
1 tablespoon coconut milk
2-3 tablespoons water
sorghum flour, for dusting
1/4 cup chive-spinach pesto
1 bunch spring onions, ends trimmed
2 handfuls pea tendrils
2 radishes, sliced paper thin
small handful of leafy greens (i used watercress)
1 tablespoon toasted pine nuts
fresh lemon juice

method

preheat oven to 400° F and place a baking stone (or baking sheet) on a rack placed on the bottom third of oven.
whisk together the flour, salt, and pepper. drizzle in oil and milk; mix using your hands until crumbly. 1 tablespoon at a time, drizzle in the water until you have a uniform dough. knead dough for 5 minutes, until smooth; cover dough with a damp paper towel, let rest for 10 minutes.
place a large piece of parchment paper on a flat work surface, dust it with sorghum flour. divide dough in 2 equal pieces, place the other piece back under the damp paper towel. roll dough out to 1/4-inch thickness, turning and dusting as you go along so dough doesn't stick to surface. carefully transfer dough to baking stone (or baking sheet) and bake for 10-12 minutes, until lightly browned and crisp.
turn a stovetop burner to medium-low, place flatbread over top lightly charring each side. set aside and repeat process with remaining dough.
while the flatbread is baking, place a skillet over medium heat; brush with olive oil, and place onions in an even layer. sprinkle with salt and cook each side for 2-3 minutes, until soft and lightly browned; remove from heat. once cool slice into 1-inch pieces, set aside. toss pea tendrils, radishes, and greens of choice with a squeeze of lemon juice, salt, and pepper.
top flatbreads with pesto, onions, salad toss, and pine nuts.

slice and enjoy!