Summer Fridays! Cilantro & Hemp Salad On Tahini-Yogurt Toast / July 22, 2016 by Lindsey | Dolly and Oatmeal

happy summer friday, y'all! i hope you've had a good week, and that you have some awesome things planned for this weekend. or maybe your plans are to just chill, which is something i've been super into lately :)

today's recipe (or lack there of) is really just an idea of things i love, coming together in one place. last year i discovered salad toast somewhat on accident. the one ripe avocado i had in the house was super funky, so i had to adapt. i had already made a little salad that i had wanted to top my avo toast with, so i decided to throw some leftover tahini-yogurt over top of my toast. it turned out to be one of those simple, accidental, meant-to-be moments, and i've been excited to share it here ever since. each time i make this the salad is different according to what season it is, or what's in my fridge on a given day.

today, i made a hemp-y cilantro salad because my little baby cilantro plants (that i sprouted from seed!) are mature enough to be eaten, and there's nothing my husband and i love more than cilantro's just-picked fragrance - so in it went! hemp seeds just add a bit of texture, and tomatoes and cucumber slices (also from my garden!) because they were what was hanging around and most fresh on my counter. i personally like using a hearty piece of bread, like a focaccia here (i linked to the gf brand i love below in the ingredients), but a slice of toast should work just fine in a pinch. and you may recognize the tahini-yogurt from a bunch of recipes on my site. sorry it's so ubiquitous, but it's soooo good, you guys.

anywho, here's my personal serving of summer on a plate. i hope you enjoy or at least find some inspiration in this teeny recipe!

xo's!

cilantro hemp salad on tahini-yogurt toast | v/gf

| serves 2 as a snack |

tahini-yogurt sauce (makes extra)

1/2 cup unsweetened cultured coconut yogurt (or yogurt of choice)
1 1/2 tablespoons tahini paste
1 small clove garlic, minced
2-3 teaspoons fresh lemon juice
fine sea salt & fresh pepper, to taste

salad

1 1/2 cups baby greens
1/4 cup sliced baby tomatoes
half a small cucumber, sliced thin
2-3 sprigs cilantro, minced
2 teaspoons hemp seeds, more for topping
extra virgin olive oil
fresh lemon juice
fine sea salt & fresh pepper
4 small toasted slices hearty bread or focaccia (i used my favorite gluten-free focaccia), cooled
cilantro blossoms, for topping (optional)

method

whisk together the tahini sauce transfer to a lidded jar and place in the fridge until ready to use. leftovers can be stored in the fridge for up to 1 week.
toss together the greens, tomatoes, cucumber, cilantro, and hemp seeds. drizzle in a bit of olive oil (about 1-2 teaspoons), a spritz of lemon juice, and salt and pepper to taste. toss everything together once more. taste and adjust if necessary.
spoon a good amount of the tahini-yogurt sauce onto each piece of the cooled bread. divide the salad between each piece of toast and top with more hemp seeds and cilantro blossoms if using.

enjoy!

similar recipes:

tomato toast w/ macadamia ricotta & shiso

summer socca salad w/ burst tomatoes & roasted zucchini

miso-tahini avocado toast w/ black sesame gomasio

Grilled Summer Pizza w/ Garden Pesto & Caramelized Balsamic Shallots (GF/V) / July 20, 2016 by Lindsey | Dolly and Oatmeal

Grilled Summer Pizza w/ Garden Pesto & Caramelized Balsamic Shallots (GF) | dolly and oatmeal

when i was working on my book last year and developing the recipe for this pizza dough, i thought waaaay in the back of my head that perhaps it would hold up as grilled pizza dough, but was too afraid to give it a whirl without my grilling-husband to help me out. late last summer i finally convinced him that we should try grilling our weekly friday night pizza. frank was all, what if it doesn't work!? then what will we eat? to which i replied something like, i don't know we'll figure it out! so with a little research and a lot of coals we grilled our first (gluten-free) pizza! we knew we needed a really hot grill, so we threw a few too many coals in - by the time it was preheated it was basically an inferno. nevertheless, we threw the dough on the hot baking stone and let it par-bake. by the time we checked on it a few minutes later the bottom had scorched. frank tried lowering the coals and moving the stone to the other side, but the grill was too hot, and our crust was basically ruined. we continued with our toppings but ended up with a black-bottomed (possibly carcinogenic) pizza crust that we tried to eat around.

since then, i'm happy to report that we've become much more capable in the grilled pizza department and it's something we do every friday night. we love it so much, that i wanted to share our little journey and this recipe here with you here today :)

as i've mentioned before, our garden is producing crazy amounts of kale and arugula that i planted back in april, and if you follow me over on snapchat (handle: dollyoatmeal), then you've seen a couple snaps of what's going on back there. so, summer garden pesto is always a go-to when summer rolls around because honestly, i can't really keep up with all the growth! i've been throwing together a kale, basil, shiso,, and arugula pesto and really loving the flavor of all of them combined, so that's what makes up the base of this pizza. the caramelized balsamic shallots are another thing i pulled from my book. in it, i make balsamic onions in a chickpea flour spaetzle which is still one of my favorite recipes. and lastly, roasted tomatoes! because it's summer and they're just too good this time of year. they're roasted with a few sprigs of thyme just for that extra summer flavor :) this is one of our household staples, so i hope you enjoy it as much as we do!

love & all the pizza! xo

grilled summer pizza w/ garden pesto & caramelized balsamic shallots | gf

we topped our pizza with a bit of fresh mozzarella, arugula, a few drizzles of olive oil, and a couple pinches of salt, just because we were wanting a heavier pizza (and this babe really wanted some cheese!). but the pizza topped with pesto, roasted tomatoes, and balsamic shallots is just as good - and totally vegan ;)

dough (v)

| makes 2 pizza doughs |

1 1/4 cup filtered warm water (105°-115°F)
1 teaspoon cane sugar
1 packet instant yeast (approximately 2 1/4 teaspoons)
1 cup chickpea flour
1 cup brown rice flour
1/2 cup sorghum flour
1/2 cup arrowroot powder
2 teaspoons psyllium husk powder
1 1/2 teaspoons fine sea salt
2 tablespoons extra virgin olive oil, plus extra for brushing

pesto (V)

1 bunch basil (about 2 cups)
5-7 kale leaves (about 2 cups)
1/2 cup shiso (or basil)
1/2 cup extra virgin olive oil
handful of arugula
1/4 cup toasted pine nuts
1/2 tablespoon fresh lemon juice
1 garlic clove, roughly chopped
1 teaspoon fine sea salt

tomatoes

1 cup cherry or grape tomatoes
2 sprigs fresh thyme
1 tablespoon extra virgin olive oil
fine sea salt & fresh pepper

caramelized balsamic shallots

1/2 tablespoon extra virgin olive oil
2-3 shallots, sliced thin
fine sea salt
1/2 tablespoon balsamic vinegar

additional toppings

cheese of choice
handful of greens
olive oil drizzles
flaky sea salt

method

make the dough. in a bowl, whisk together the water and sugar until it is dissolved. sprinkle in the yeast and let it proof until the surface it foamy, about 10 minutes.
in a large bowl, whisk together the remaining ingredients except the oil. use a wooden spoon to make a well in the center of the flour, then add the yeast mixture and olive oil. stir until dough is mixed. cover the bowl loosely with cling wrap and allow to dough to rise in a warm place (i preheat my oven to warm - about 150°F - and shut it off about 10 minutes before placing the dough inside) until the dough doubles in size, about 30-45 minutes.
line a cookie sheet with parchment, set aside. divide the dough in half and wrap one half in cling wrap, place in the freezer for another time. place the other half of dough onto the prepared baking sheet and dust with more brown rice flour. use your fingers to press the dough out, using more flour if needed to prevent sticking, until you have an 11-12-inch round. cut any parchment hanging over (this helps later on when grilling the pizza.) cover the dough with a clean dishcloth to puff up slightly, about 15-20 minutes.
make the pesto. while the dough is resting, place all the pesto ingredients in a food processor fitted with a metal "s" blade, blend until broken down. taste and adjust, adding more salt or lemon juice if need be. place in a lidded container and refrigerate until ready to use.
make the tomatoes. preheat the oven to 400°F, and line a baking sheet with parchment paper, set aside. toss the tomatoes with the thyme, oil, and salt and pepper to taste. bake for 10-12 minutes until soft and slightly burst. set aside.
make the caramelized balsamic shallots. heat a sauté pan over medium heat. once the pan is hot, add the oil, shallots, and a good pinch of salt. stir every few minutes until the shallots are soft, about 7-9 minutes. turn the heat down to medium-low and add the balsamic. stir and let it all cook down for another 5 minutes. remove frorm heat and set aside.

assemble the pizza

place a pizza stone on the grates of your grill, and preheat to 500°F. brush the surface of the dough with a bit of olive oil. once the grill has come to temperature, slide the dough onto the baking stone. cook until large bubbles have formed on the surface, about 1-2 minutes. using a pizza peel (or, if you threw your pizza peel in the garbage because you became gluten-free and never thought you would make pizza again, you can easily use a cookie sheet like i do) carefully remove the pizza crust from the stone - at this point throw away the parchment paper that was below the dough. top the pizza with the pesto, cheese (if using), then the shallots, and roasted tomatoes.
carefully place the pizza back onto the stone and cook for another 7-8 minutes, until the edges of the crust are golden and any toppings are melted. top with greens, olive oil, and a sprinkle of flaky salt.

enjoy!

similar recipes:

romesco pizza w/ spiced chickpeas & lemony arugula

chickpea flour flatbread w/ new potatoes & fresh basil

Summer Fridays! Steel Cut Oats w/ Peaches & Cashew Cream / July 15, 2016 by Lindsey | Dolly and Oatmeal

Summer Fridays! Steel Cut Oats w/ Peaches & Cashew Cream | dolly and oatmeal

these breakfast oats are a reminder of my time spent in LA last summer with my brother, his fiancé, and my husband. we stayed in my brother's apartment in downtown near one of cafe gratitude's locations (aka my favorite restaurant on earth). every morning frank and i would head down there for some breakfast. i would either get the granola or their steel cut oats, and frank would try some funky thing that i would never go for (like this savory french toast with tempeh chorizo!). the oats became an instant favorite. they had a creamy yet al dente consistency, they were mixed with stewed peaches, and topped with a mildly sweet cashew cream. when i went back for another visit a couple months ago all i wanted was their oats and those stewed peaches! to my (somewhat) dismay, they were serving the oatmeal with seasonal pears instead of summer peaches. womp, womp.

so, i decided to make my own variation of peachy oats and share it here on this summer friday! i think i far surpassed any expectation i had with this recipe. i thought nothing would come close those LA oats. turns out i was wrong (or maybe it's been too long since i had the original). i've been eating bowls and bowls of this stuff each morning and cannot get enough! it's a really adaptable recipe if you want to include another fruit other than peaches - nectarines, apricots, cherries, etc.! and the cream is way delish. it's sweet, but not overly so, and has bit of a bite thanks to some lemon juice and vinegar.

wishing you a bright & beautiful weekend! xo.

steel cut oats w/ peaches & cashew cream | v & gf

| makes 3-4 servings |

1 cup raw cashews, soaked overnight, rinsed, and drained
1/2-3/4 filtered water, plus more for soaking
2 tablespoons maple syrup
3 teaspoons fresh lemon juice
2 teaspoons pure vanilla extract
1/4 teaspoon apple cider vinegar
fine sea salt
1 cup steel cut oats
1 tablespoon extra virgin coconut oil
1 1/2 tablespoons maple syrup
3 ripe but firm peaches, cut into 1-inch chunks

method

make the cashew cream. place the cashews, 1/2 cup of water, maple syrup, lemon juice, 1 teaspoon vanilla extract , vinegar, and a pinch of salt into a high-speed blender (preferably a vitamix). blend on high for about 1-2 minutes, scraping down the sides of the container and adding more water as needed to get a smooth, fluid consistency. taste and adjust, adding more syrup or salt. place in a lidded jar and set aside.
make the oats. cook the oats according the instructions on the back of your package. (i like adding a pinch or two of salt to the water.)
while the oats are cooking, make the peaches. heat a sauté pan over medium-low heat. once the pan is hot, add the oil and maple syrup and give it a swirl. add the peaches and 1 teaspoon vanilla extract, use a rubber spatula to gently toss everything together. let the peaches cook, stirring every couple of minutes, until they are soft but not falling apart; about 7-10 minutes.
serve with peaches and a good drizzle of cashew cream. leftovers can be stored in a lidded container in the refrigerator for up to 1 week.

enjoy!