October 19, 2016 by Lindsey | Dolly and Oatmeal

Sprouted Brown Rice Pilaf w/ Roasted Grapes & Fennel | dolly and oatmeal

hey y'all! it's felt like forever since i've blogged in real-time and it feels so good! the last time i checked in here i hadn't given birth to our son, james,("amesy"). he finally came september 27, 10 days after his due date! when i can gather my thoughts into cohesive sentences i plan to write more about his entrance into the world :)

newborn baby life has somewhat rocked mine and frank's existence a bit ;) we knew that sleep deprivation, emotional rollercoasters, and general fuzziness were in our futures but there was really no way to prepare or scale how much a little human impacts every minute and second of your life. at this moment we're trying to keep him alive and healthy, marvel at his little toes and button nose, take in every coo and odd sound he emits, and study the range of emotions that take over his teeny face at a given second. he's, in a word, precious. but i would be lying if i didn't say that navigating this new territory is wrought with emotion, and just plain terrifying at times. i know frank and i are strengthened by all of those who have done this parenting thing before us, and those who continue to do it presently with grace and honesty.

and now, rice pilaf! i knew this dish would come in handy after our little amesy was born. it's basically a one-stop-pot of grainy goodness (which also means less dishes to clean!). pilaf has no bounds as to what kind of flavors you want the end product to have. so here i wanted something soothing and minimal in terms of spices, and more emphasis on fresh herbs and produce. the herbs, onion, fennel, and roasted grapes shine together as i'm a big time fan of fruit mixed all up in a savory dish/salad. i have a feeling this humble pot is going to continue to make a weekly appearance as a side dish or a for a quick lunch. hopefully you'll find it easy-peasy as well!

big autumnal hugs! xo's

Sprouted Brown Rice Pilaf w/ Roasted Grapes & Fennel | v & gf

i chose to use a sprouted variety of brown rice, but feel free to substitute your preferred grain and cook according to the directions on the package.

| makes 4 servings |

roasted grapes

1 cup seedless grapes
2-3 teaspoons extra-virgin olive oil
salt and fresh pepper, to taste

pilaf

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 small fennel bulb, finely chopped
1 cup sprouted brown rice (i like this brand)
1 teaspoon ground cumin
1 3/4 cups water
2 tablespoons chopped sage
salt and fresh pepper, to taste
1/4 cup toasted almonds, roughly chopped
handful of fresh parsley, chopped

method

preheat the oven to 375°F and line a baking sheet with parchment paper, set aside.
toss the grapes with the oil, and salt and pepper to taste. transfer to the baking sheet and roast until the grapes are slightly burst and juicy, about 12-15 minutes. remove from the oven and set aside.
heat the oil in a lidded saucepan over medium heat. once hot, add the onion and fennel. cook until the onions are translucent and the fennel is soft, 5-6 minutes. add the rice and cumin until well-coated, and cook for another couple of minutes, then add the water and sage, season with salt and pepper, to taste. bring the rice to a boil and cover with a fitted lid.

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charred broccoli & red onion salad w/ shaved apples

raw cauliflower couscous w/ cherries & sumac dressing

Creamy Garlicky Pasta w/ Charred Broccoli & Figs / September 28, 2016 by Lindsey | Dolly and Oatmeal

Creamy Garlicky Pasta w/ Charred Broccoli & Figs | dolly and oatmeal #vegan

this post was created in partnership with Bed Bath & Beyond. all thoughts and opinions, as always, are my own. thank you for supporting the sponsors that help keep dolly and oatmeal going!

where would we all be without pasta? do i dare say it's maybe the most versatile food...? it always has been for me. pasta was probably the first thing i started cooking on my own as a kid for dinner. i remember heating tomato sauce on the stove, cooking up a single-serve portion of it, and adding fresh, creamy ricotta cheese to the mix - that was my go-to, always!

as the years have gone by, that has changed a bit. when i first gave up gluten and dairy i didn't touch it. i couldn't imagine a rice or quinoa-based noodle being al dente or chewy enough that it could live up to traditionally wheat-based pasta that was engrained in my (partially) italian tastebuds. turns out they could!

around here pasta dishes are a weekly affair. sometimes they're tossed with homemade pesto and caramelized balsamic onions. other times it's thrown together with sautéed veg and a tomato-based sauce. or when i plan ahead enough i make the chickpea and cashew alfredo sauce from my book with greens or whatever else i have on hand. but when i'm in a pinch and don't have time to soak nuts, i make a quick cannellini bean sauce that takes all of 5 minutes to whip up. with just a few pantry staples added it turns into a super flavorful sauce that - bonus! - is packed with protein! i personally love something a bit sweet to counter all the savory flavors in a dish like this. so whether it's sweet, summery tomatoes, sautéed balsamic onions, or the sliced figs here, something toothsome is always something i gravitate towards. and the charred broccoli is another staple, especially because it's so fresh this time of year. i prefer using a cast iron skillet, and this one from bed bath & beyond's new artisanal kitchen supply line is twice-seasoned making it so much easier to use right out the gate! this was the best experience i've had with a new cast iron pan without having to season it multiple times (which, when i'm making something like socca, makes all the difference!).

thank you to bed bath & beyond for supplying me with all the pieces you see here from their new artisanal kitchen supply cookware and serveware line, that includes the olive wood tools used for serving. i really love the earthy tones, and simplicity of these products, they're reasonable, simple, and beautiful.

xo's!

creamy garlicky pasta w/ charred broccoli & figs | gf & v

| serves 4 |

garlic bean sauce

1 15-ounce can cannelleni beans, drained and rinsed
1/4 cup filtered water
1 large or 2 small clove garlic, roughly chopped
2 tablespoons extra virgin olive oil
1 tablespoon nutritional yeast
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon fine sea salt
fresh pepper, to taste

pasta

1 12-ounce package brown rice pasta
1 tablespoon extra virgin olive oil
1 bunch broccoli, cut into small florets (about 3 cups)
fine sea salt & fresh pepper, to taste
1/3 cup toasted chopped walnuts, plus more for serving
6 ripe figs, thinly sliced

method

make the sauce. combine all the ingredients in an upright blender (preferably a high-speed blender such as a vitamix), until smooth and creamy, about 1 minute. taste and adjust the salt, lemon juice, and/or the vinegar if need be, then transfer to a small saucepan and set aside.
make the pasta. cook the pasta according the directions on the package until al dente. drain the pasta and set aside.
while the pasta is cooking, steam and char the broccoli. place broccoli florets in a steamer over 1-inch over water and bring to a boil. steam for 2 minutes until tender but crisp. heat a heavy bottomed saute pan (preferably cast iron) over medium, once the pan is hot add the oil and broccoli. cook the broccoli on each side until charred in spots and tender, about 5-6 minutes per side. remove from heat.
heat the sauce over medium heat until steaming, add more filtered water by the tablespoon until it is fluid but coats the back of a spoon. add the sauce, pasta, and walnuts to broccoli and give it all a good toss. gently fold in the figs, taste and adjust the seasoning adding more salt if needed.
divide the pasta into portions and serve immediately with extra toasted walnuts.

enjoy!

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Roasted Garlic Basil Pesto Potatoes with Arugula / September 21, 2016 by Lindsey | Dolly and Oatmeal

Roasted Garlic Basil Pesto Potatoes with Arugula | dolly and oatmeal #vegan

if there's any month out of the year that i'm super predictable in terms of what i'm craving and end up preparing, it's september. while i love everything about this seasonal in-between, a month where the abundance of late summer produce bumps into, and overlaps with the beginning of autumn, it leaves me totally stumped. the copious amounts of fresh vegetables and fruit this time of year can often lead me to a boggled brain that can't focus on a specific dish to prepare. so i'm always selfishly thankful that the fall cookbook season falls around this time!

potatoes, fresh tender greens, and herbs like basil are still at my local market sitting right alongside first-of-the-season winter squash, sweet potatoes, and hearty greens like kale and collards. i'm still favoring a bit of summer mixed in with the coziness of a roasted dish. so when i was turning the pages of angela liddon's beautiful new cookbook, oh she glows every day, i knew that this roasted potato recipe culminated all the feelings i have about food this season into one simple, tasty dish.

there's so much goodness to choose from in this book. it starts with smoothie and smoothie bowls, then moves to breakfast recipes, and snacks. there's a slew of in-between meals including salads (including a sorghum-based gluten-free tabbouleh that i'm super excited about), side dishes and soups, and mains. but what caught my eye in the index initially was the homemade staples section! i love quick, easy, go-to staples that i can make in advance and have to make meals that much easier to compose. all-in-all it's a wonderfully comprehensive book, full of beautiful photos shot by my pal ashley mclaughlin, that will for sure be a kitchen companion for years and years!

xo's!

roasted garlic pesto potatoes with arugula | v

notes: angela notes that leftovers can be served straight from the fridge as a cold potato salad.

| serves 4 | prep time: 15 minutes cook time: 40 minutes

for the potatoes

2 pounds (900 g) yukon gold or red potatoes, unpeeled, chopped into 1-inch cubes (about 6 cups/1.5 L)
1 tablespoon plus 1 1/2 teaspoons (22 mL) extra-virgin olive oil
fine sea salt and freshly ground black pepper

for the roasted garlic

1 large garlic head
1/2 teaspoon (2 mL) extra-virgin olive oil

for the pesto

1 cup (250 mL/3/4 ounce/20 g) lightly packed fresh basil leaves
3 to 4 tablespoons (45 to 60 mL) hemp hearts
1/4 cup (60 mL) extra virgin olive oil
2 tablespoons (30 mL) fresh lemon juice, or to taste
1/4 teaspoon (1 mL) fine sea salt
freshly ground pepper

for the salad

3 cups (750 mL) baby arugula, chopped
fresh lemon juice, for serving (optional)
1 tablespoon (15 mL) hemp hearts, for garnish

method

preheat the oven to 400°F (200°C). line an extra-large baking sheet (15x21-inches/38x 53 cm) with parchment paper.
make the potatoes. place the potatoes on the baking sheet and toss with the olive oil until thoroughly coated. spread the potatoes into an even layer. season with a couple pinches of salt and pepper.
make the roasted garlic. slice the top off the garlic bulb so all the individual garlic cloves are trimmed. place garlic bulb on a square of aluminum foil (about 8 inches/20 cm square) and drizzle the top of the cloves with the olive oil. wrap the garlic bulb entirely in the foil and place it on the baking sheet with the potatoes.
roast the potatoes and garlic for 20 minutes, then remove pan from the oven and flip the potatoes with a spatula. return the potatoes and garlic to the oven and continue roasting for 15 to 20 minutes more, until the potatoes are golden and fork-tender.
make the pesto. in a food processor, combine the pesto ingredients and process until mostly smooth, stopping to scrape down the bowl as necessary. keep the pesto in the processor because we will add the roasted garlic as the final step.
remove the potatoes and garlic from the oven. carefully unwrap the garlic bulb and let cool for 5 to 10 minutes, until it's cool enough to handle.
turn off the oven and return the potatoes to the oven with the door ajar so they stay warm. (you can also put the potatoes into an oven-safe casserole dish so the dish stays warm when serving.) squeeze the roasted garlic cloves out of the bulb. you should have about 2 packed tablespoons (30 mL) of roasted garlic. add it into the food processor with the pesto. process until mostly smooth - you can add a touch more oil if necessary to get it going.
assemble the salad. this is the important part where you need to act fast (angela notes that she likes to assemble the salad quickly so that it stays warm when she serves it.) grab a large serving bowl and place the arugula in the bottom of the bowl. you can break it up into smaller pieces with your hands a bit. then, remove the potatoes from the oven and quickly place them into the serving bowl on top of the arugula. toss the potatoes and arugula with the pesto until thoroughly combined. taste and season with salt and pepper. add another drizzle of lemon juice if need be. sprinkle on the hemp hearts and serve immediately.