Chickpea Flour Does It All Cookbook Release + A Giveaway! / April 5, 2016 by Lindsey | Dolly and Oatmeal

Chickpea Flour Does It All | Lindsey Love

when i was in college studying history friends would ask me what i wanted to do with my degree when i graduated. i envisioned myself getting a higher degree, whether that was a master's or doctorate, teaching at the college level, and maybe locking myself in a quiet room for years to flesh out my senior thesis into a book. history, particularly early american immigration forever fascinated me - what drove people to leave their home, their family, to come to a foreign place and start anew. the spirit of exploration, of pushing one's self, of getting out of your comfort zone has simultaneously scared the shit out of me, while also leaving me wildly fascinated. when i left teaching to blog and freelance full-time, i had that similar feeling. i was approached to write a book and knew that i wouldn't have the time to both teach and write. i made the decision to take a leap and see where it lead me. so that notion of not really feeling the floor below my feet, although knowing it really was there if i were to fall, was something i had to keep reminding myself of. it's been such a gratifying journey, and i'm so excited to share that today is the day that Chickpea Flour Does It All is officially released!

you can grab a copy at any of the following outlets: amazon | barnes & noble | indie bound | workman.com

it's been so fun looking at the #ChickpeaFlourDoesItAll hashtag on social media - seeing the arrival of the book, how people are cooking from it, or what recipe you're excited to try first! so, if you can, i would love it if you could tag your photos if you make a recipe:) thank you all so much for your continued support and enthusiasm!

and with that, i'm running a *giveaway*. 2 winners will receive a copy of the book, plus a bag of chickpea flour to get your started :) please leave a comment below with a working email address. giveaway closes at 5pm EST on April, 12, and is open to everyone, anywhere! good luck, y'all! **GIVEAWAY IS NOW CLOSED, thank you for participating!

infinite xo's!

some recipe and book links:

the washington post wrote a feature about the book here

i nstyle,com featured the recipe for my chocolate banana bread. it's seriously one of my favorites from the book, and favorite renditions of banana bread in general!

i did an interview with epicurious where we chatted about chickpea flour! among many things, we discussed its amazing binding properties, how it's a great cheese and dairy substitute, and why it's gaining notoriety even in the non-gluten-free world :)

13 healthy cookbooks that MindBodyGreen is looking forward to!

i shared my chickpea flour and quinoa falafel recipe over on Food52, and also showed how you can repurpose it throughout the week.

nina, from the gorgeous blog, nourish atelier, made the sautéed pear and sage pancakes from the book, but with bananas and cacao nibs! plus, i chat with nina about life, diet, and chickpea flour does it all!

carrot gazpacho with lemongrass / March 30, 2016 by Lindsey | Dolly and Oatmeal

carrot gazpacho with lemongrass | dolly and oatmeal

i know last week i talked about the spring cookbook season, but we're getting into the thick of here! love & lemons is one of the first internet food spaces i visited and became a fan of before i even had a blog of my own. i always admired jeanine's simple, easily prepared but flavorful dishes, and her husband's light, bright, and airy photography. their book, the love & lemons cookbook, is the best kind of extension from their blog that they create together - thoughtful, charming design, and heavy on beautiful food photos. my favorite part (which gave me actual goosebumps!) is where jeanine lays out recipe diagrams in the back of the book. among others, there's one for pesto with variations including: traditional, pepita, zucchini, and mint. it's quite possibly the most fun and inventive thing i've seen in a cookbook in a long while!

truth be told i've never made a gazpacho. i've surely eaten my fair share, but making a cold soup never appealed to me for some reason. perhaps i never came across the right recipe, or maybe i have too much nostalgia for simmering veggies over a hot stove. but you can totally count me as a gazpacho convert now. first of all, it's super easy on the prep, "cook", and cleanup - which are waaaay important for us all, i'm sure. secondly, i thought that the raw-ness of the soup wouldn't make for that soup-y aroma i know and love, the one that fills your house with cozy scents. so i was pleasantly surprised when i left my kitchen and came back in to a waft of fragrant sweet carrots, a hint of aromatic lemongrass, and punchy curry paste. i cannot wait to dig in to more of this book and explore more of what i've been missing these years!

xo's!

*ps there's still time to enter last week's giveaway of autumn giles book, beyond canning. the giveaway ends this friday at 5pm.

carrot gazpacho with lemongrass | v + gf

since i never made a gazpacho before, i followed jeanine's recipe exactly. the only addition i did make was adding some crushed red pepper to the garnish just for a little extra heat.

| serves 4 |

1 stalk lemongrass
16 ounces (450 g) peak-season carrots, peeled and slices, about 2 bunches
1 (14-ounce/414-mL) can light or full-fat coconut milk; reserve 1/4 cup for garnish
1 clove garlic
2 tablespoons (30 mL) extra-virgin olive oil, plus more for drizzling
2 tablespoons (30 mL) sherry vinegar
1 teaspoon (5 mL) red curry paste
1/2 cup (125 mL) filtered water
Sea salt and freshly ground black pepper

optional garnishes

hemp seeds
pepitas
microgreens
drizzles of coconut milk

method

prepare the lemongrass by cutting off the root end and the tough upper stem of the stalk. remove the one or two layers of outer leaves and finely chop the tender, aromatic part of the lemongrass.
using a high-speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, and a few generous pinches of salt and pepper. blend until smooth. if you're not using a high-speed blender like a vitamix, strain the soup and blend again until completely smooth.
chill for at least 4 hours. if the soups thickens in the fridge, stir in a little more cold water. add more salt and pepper, to taste.
drizzle with olive oil and serve with desired garnishes.

enjoy!

more spring soup recipes:

pea shoot, radish + fermented jalapeño tostadas / March 25, 2016 by Lindsey | Dolly and Oatmeal

pea shoot, radish + fermented jalapeño tostadas | dolly and oatmeal

the beginning of spring gets me every time. the simple pleasures of warmth, growth, and outside vibes are enough to make me super giddy. i'm looking forward to a less agitated beginning of spring since last year there was a stressful move to our new apartment while i was in the midst of finishing up my cookbook. so i can't wait to get out into our little outside space and bring our backyard back to life a bit earlier this year. i'm hoping to plant some of my favorite plants, veggies, and bushes, including sweet honeysuckle, perhaps a raspberry and edlerflower vine, and i'm super hopeful about growing a rhubarb bushel. i guess we shall see if these grow in brooklyn too!

spring also means a slew of new cookbooks hitting the shelves! i couldn't be more excited for so much of the creativity and beauty that dress the pages of so many bloggers and cooks that i admire. so in the spirit of cookbook season, i'm sharing a recipe from autumn giles (of autumn makes and does), new cookbook, beyond canning! i was so excited for this book, because i am totally overwhelmed by all things preserving, fermenting, pickling, etc.! when i opened autumn's book it was like a breath of fresh air - a steady voice guiding me through the steps until boom!, i had fermented my first piece of food without incident! for this and many other recipes you will need a kitchen scale (which i've been using for a while now, and have really become reliant on especially when baking), mason jars/weck jars/ ball jars, salt, and water. the fermented jalapeños were so welcome in this breakfast tostada situation, adding heat and tons of flavor that i'm eager to add them to a salad or blend them up in a dressing. autumn also provides a recipe for fermented jalapeño salsa, which i think i'll definitely be making with the leftovers as well!

and i'm thrilled to give away a copy of beyond canning: new techniques, ingredients, and flavors to preserve, pickle, and ferment like never before, to one reader (giveaway open worldwide!). if you'd like to enter, please leave a comment below about your favorite spring or summer-time produce to preserve throughout the season - as a beginer who needs all the help i can get, i'd love to hear your thoughts! thank you for entering :) *giveaway closes friday, april 1 at 5pm EST

pea shoot, radish + fermented jalapeño tostadas | gf

these can easily be made vegan by substituting the sunny egg for a chickpea or tofu scramble, or even leaving that off altogether and adding a grain like quinoa or brown basmati rice.

fermented jalapeños

| makes 1 scant quart |

340 grams jalapeño slices; you can decide how thick you’d like them
5 percent brine to cover by at least 1 inch

tostadas

| makes 4 tostadas |

8 toasted tortillas (i like these)
1 batch 5-spice black beans, (omit cayenne pepper)
roughly 1/4 cup fermented jalapeños
2 radishes sliced paper thin on a mandolin
handful of pea shoots or microgreens
extra virgin olive oil
4 organic farm eggs
1-2 avocados, pitted and sliced thin
hot sauce (optional)
salt and fresh pepper

method

fermented jalapeños

make the brine. place a quart mason jar on a kitchen scale. zero the scale. fill it with water. calculate 5% of the weight of the water, add that amount in salt which creates the 5% brine. cover and shake the jar until salt is dissolved.
drop the jalapeño slices into a clean quart mason jar, shaking the jar side to side to help them settle, but not packing them down. if you slice them especially thick, you may not fit the full amount in the jar. fill the jar only to its shoulder.
pour the brine into the jar so that it completely covers the jalapeños. jiggle a wooden chopstick around in the jar to help remove air bubbles.
weight the contents, secure with an airlock, and allow the jalapeños to ferment for up to 2 weeks. you may begin tasting for doneness after 3 days. jalapeños and other hot peppers have a tendency to produce more surface yeasts than other vegetables, so if that happens, don't be alarmed, just skim it off and proceed with fermentation.
cover, label, and refrigerate.

tostadas

toast the tortillas using tongs over a gas stovetop flame, or heat them in the oven until warm. plate one tortilla and top with the beans, a couple of jalapeños and radishes, and some pea shoots (or microgreens). top with another tortilla and set aside. (repeat with remaining tortillas before you cook the eggs.)
heat a skillet over medium heat and add enough olive oil to thinly coat the pan. once the pan is hot, carefully crack the eggs into the pan and cook until whites are set, but yolk is still a bit runny, about 5-6 minutes.
top each tostada with 1 egg, a few slices of avocado, more jalapeños, radishes, and pea shoots. drizzle with hot sauce (optional), a sprinkle of salt, and a few grinds of pepper.

enjoy!