Garlicky Tamari Roasted Chickpea Salad by Lindsey | Dolly and Oatmeal


Happy New Year, sweet friends! how was your celebration? what did you do?! ours was pretty chill.  we had my parents over for a little bit of noshing, then watched the ball drop on the east coast (9pm here on the west coast), so we were in bed by about 10pm. ha!  so is life when you have a little munchkin who wakes up early 😉.  

2018 not only marks a new year, but it's also the year that dolly and oatmeal will celebrate its 5th year in existence.  yay!  looking back on 5 years i would never have thought that this space would serve to be what it is today - many thanks to you wonderful people ❤️

but what i resolve to do this year is make this space more of a conversation, a community.  you have listened to me talk for 5 years about my life, my husband, my home, my thoughts/ideas, etc.  i want to hear about you!  i want to get to know you better.  what you want to see more, or perhaps less of.  what kinds of recipes you want to see moving forward. what you struggle with. 

i am here with an open heart and ears. it would awesome if you could take a couple minutes to fill out this **QUICK POLL** so that way we can get the convo started and i can create content that we all have enthusiasm for, and that can facilitate meaningful conversation about your needs and desires!

i'm so excited for this year, you guys! it's going to be a good one 💕 sending you all big squeezes!



garlicky tamari roasted chickpea salad | v & gf

there are a couple of tricks to get super crisp roasted chickpeas.  1. drain, rinse and completely dry your chickpeas. it takes a bit of planning ahead to let them properly dry, but it's worth the wait.  2. roast them on a baking sheet - no parchment paper.  this seems to crisp them better.  3. serve and eat them pretty much out of the oven.  let them cool for 5-10 minutes so you don't scorch your mouth.  but they should generally be eaten on the warm side.

| serves 4 |

dressing:

  • 2 tablespoons white wine vinegar
  • 1 tablespoon mayonnaise (i use this one)
  • 2 teaspoons dijon mustard
  • 1 teaspoons coconut nectar 
  • 1/4 cup extra virgin olive oil
  • salt & pepper

salad:

  • 1 bunch curly kale, shredded
  • 8 ounces brussels sprouts, shredded using a mandolin or a sharp knife
  • half of a small red onion, sliced thin
  • 1 crisp apple (such as a honeycrisp, pink lady, or gala), cut into matchsticks
  • garlicky tamari chickpeas
  • 2 tablespoons toasted sesame seeds

chickpeas:

  • 1 15-ounce can chickpeas, drained and rinsed, and dried completely 
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 teaspoons gluten-free low sodium tamari sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine salt
  • pinch of cayenne (optional)


method

  1. whisk together the vinegar, mayo, mustard, and coconut nectar until the mayo is dissolved. drizzle in the oil until the dressing is creamy and emulsified.  season with salt and pepper and store in a lidded container in the refrigerator until ready to use.
  2. preheat oven to 400°F.  combine the chickpeas, oil, tamari, garlic powder, salt, and cayenne (if using) until combined.  dump chickpeas out onto a baking sheet and cook for 25-30 minutes, shaking the pan every 10 minutes.  remove from oven and let cool for 10 minutes.
  3. while the chickpea are cooking, combine the kale and brussels sprouts with about 1 tablespoon of dressing and give everything a 3-minute massage, until the kale has softened a bit.  then toss in the onion and apple.  
  4. drizzle the dressing over top and toss everything once more.  top the salad with the warm garlicky tamari chickpeas and sesame seeds, serve immediately. 

more chickpea recipes:


turmeric-chili roasted chickpeas & pear salad

turmeric-chili roasted chickpeas & pear salad

romesco pizza w/ spiced chickpeas & lemony arugula

romesco pizza w/ spiced chickpeas & lemony arugula

chickpea bean bowl w/ toasted breadcrumbs & dill tahini

chickpea bean bowl w/ toasted breadcrumbs & dill tahini

Maple, Pecan Butter Chocolate Chip Cookies (GF & V) by Lindsey | Dolly and Oatmeal


does the world really need another chocolate chip cookie? my answer is a very swift, and affirmative, YES! yes, it does. 

if you're a fan of having chopped nuts in your chocolate chip cookie, then i'm pretty sure you'll love these cookies with a resounding amount of pecan flavor in each and every bite.  i generally use a homemade pecan butter in these cookies; it's cheaper than store bought, and it's super easy and fast to make.  unlike homemade almond butter, pecan butter takes about 5 minutes from start to finish to break down into the creamiest nut butter.  from there, there's a bit of oat flour, almond flour, some coconut oil, and chocolate chopped into jagged chunks.  they're maple syrup sweetened which is what really brings the flavor of these cookies together.  that distinct maple-y, slightly caramelized flavor mixed with the pecan nuttiness, combined with the chocolate chunks takes these to another level. a level somewhere between an everyday cookie, and a fun festive chocolate chip cookie.  the texture is quite structured.  the day of they're crunchy on the outside and a bit softer on the inside.  personally, i'm a fan of baked-the-day-of-cookies, when the chocolate hasn't totally cooled yet and is still warm with little chocolate puddles.  

i hope you love them as much as my family does! 

wishing you all the brightest of holidays, filled with nothing but cozy times ❤️. xo's!



maple pecan butter chocolate chip cookies | gluten free & vegan

if you're using store-bought pecan butter, look for a brand that's unsweetened and unsalted.  if you're in a pinch you could also use another nut butter, although i'm partial to pecan butter in this recipe

| makes 21 cookies |

  • 1 cup pecan butter*
  • 1/2 cup pure maple syrup
  • 1/4 cup melted extra virgin coconut oil
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup gluten free oat flour
  • 1/2 cup almond flour
  • 1/4 cup arrowroot powder
  • 1 teaspoon baking powder
  • 1/2 teasoon baking soda
  • 1/2 teaspoon fine salt
  • 5 ounces dark chocolate, chopped 
  • flaky sea salt, for topping

*to make the pecan butter, add 2 heaping cups of raw pecans into your food processor fitted with a metal "s" blade and process until creamy, stopping to scrape down the sides and bottom of the container, about 5 minutes.  store in an air tight jar and store it in the fridge. 



method

  1. over a large bowl, sift together the flours, arrowroot, baking powder, baking soda, and salt.  in another large bowl, whisk together the pecan butter, maple syrup, oil, and vanilla.  add the dry ingredients a little at a time until everything is combined.  then fold in the chocolate chunks.  cover the bowl with plastic wrap and refrigerate overnight or at least 2 hours.
  2. preheat oven to 350°F and line 2 baking sheets with parchment paper. 
  3. using a medium cookie scoop (about 1 1/2 tablespoons worth), scoop cookie dough onto your prepared cookie sheets.  bake in the center of your oven for 15-18 minutes, checking for doneness at 15 minutes, until the edges are just golden brown. 
  4. cool the cookies on a rack, then serve.

more holiday recipes:


double chocoalte gingersnaps

double chocoalte gingersnaps

chocolate tahini cake w/ tahini frosting

chocolate tahini cake w/ tahini frosting

satsuma & roasemary pignoli nut cookies

satsuma & roasemary pignoli nut cookies

A Winter Mezze by Lindsey | Dolly and Oatmeal


i don't know about you, but the holidays, and more specifically christmas, has always meant a good amount holiday hors d'oeuvres.  my family's christmas eve tradition was to basically snack on a whole spread of cheeses, fruit, bread, crackers, nuts, etc. throughout the night.  it was my favorite!  it was a special night where we gather around the coffee table in our living room that my mom would set up with all the snack-y items along with special little hors d'oeuvres forks, fancy paper napkins, and sparkling apple cider in our nice glassware.  my dad would make a fire, and we would sit and snack and chat and have the best time.  

our christmas eve tradition was something that always stuck with me, not the gifts, or which year's christmas tree was the best.  the moments i spent with my family, in that living room, munching on finger food was.  i yearn for traditions like that to continue with amesy.  we're still in the everyday hustle of having a little one running around that it's difficult to see how or where those traditions will be molded and made, but i have great hopes that they will naturally take place.  

this year i wanted to keep that snack-like tradition going, but make a change to be more friendly to how we generally eat nowadays.  so i made a cozy, winter mezze.  there's a take on a dish that was my favorite from a restaurant in brooklyn called, tanoreen.  it was a fried cauliflower dish with tahini sauce and pomegranate molasses that i would scarf alongside a big helping of mujadra.  the spiced cauliflower i made here is my iteration of it.  we season it with 7 warm spices, then roast on a high heat so it gets a bit of carmalization on its edges.  from there it's served warm with a creamy tahini sauce, and a few drizzles of the punchy pomegranate molasses.  there's also a beet techina (tahini dip) that's perfectly smooth and creamy, and seasoned with a bit of cumin, a good amount of lemon juice, some earthiness from the beet, and little flecks of crunch from the poppy seeds.  it's all served with falafel, warm flatbread, hummus, fresh cut veg, some briny olives, and some sweet fruit.  

i'm so grateful to simply organic for their, cook for a change initiative that's highlighting ways we can change the way we're cooking, connecting with others through food, transforming classic dishes into ones that fit your lifestyle, or trying different cooking techniques.  and you can get involved for such a wonderful cause.  simply organic and the Ceres Community Meals Healing Project are teaming up to deliver organic meals to critically ill people during this holiday season. if you would like to participate: take a photo of how your cooking change tagging it with, #cookforachange.  tag a friend and challenge them to #cookforachange as well.  1 tag + 1 hashtag = 1 meal delivered.  i love the idea that no matter what you're cooking, or how you're cooking it, that you can relate and connect through the nourishment of food.  whether that's in the physical act of eating it, or sharing moments with those you love.

wishing you all cozy times ❤️ xo

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



beet techina (tahini dip) | v

| serves 4-6 |

7-spice roasted cauliflower

| serves 4-6 |

  • 1 large head cauliflower, cut into small florets
  • extra virgin olive oil
  • 1 1/2 teaspoons 7-spice mix (ingredients below)
  • kosher salt 
  • tahini sauce (recipe below)
  • 1/4 cup toasted pine nuts
  • 2 tablespoons pomegranate seeds
  • pomegranate molasses, for serving
  • chopped parsley, to garnish

7-spice mix:

tahini sauce:

  • 1/4 cup tahini
  • 1 small clove garlic, minced
  • 1-2 tablespoons fresh lemon juice
  • fine salt & fresh pepper
  • filtered water


method

  1. preheat oven to 400°F.  prick the beet all over with a fork, drizzle with olive oil and wrap in foil.   bake for 45 minutes - 1 hour, until fork tender.  let cool completely.
  2. beet techina. add the cooled beet, tahini, lemon juice, garlic, cumin, and 1/2 cup water to a high-speed blender or food processor.  blend until combined, stopping to scrape down the sides, and adding more water for desired consistency.  season with salt and pepper.  scrape the dip into a lidded container and store in the refrigerator until ready to use (dip can be made a couple of days in advance).
  3. spiced cauliflower. preheat oven to 425°F and line a baking sheet with parchment paper.  add the cauliflower florets to a large bowl and drizzle well with olive oil.  mix in the spice mix, and season with salt.  spread the cauliflower out onto the baking sheet.  cook for 30 minutes, tossing the cauliflower halfway through, until edges are golden. 
  4. while the cauliflower is cooking, make the tahini sauce.  whisk together the tahini, garlic, and lemon juice, add water a couple tablespoons at a time until the sauce is runny.  season with salt and pepper, and set aside.  
  5. place warm cauliflower in a serving bowl, drizzle with tahini sauce.  top with pine nuts, pomegranate seeds, pomegranate molasses, and chopped parsley.  serve warm.

similar recipes:


mujadra tacos w/ leeks, spring herbs & pea tendrils

mujadra tacos w/ leeks, spring herbs & pea tendrils

black beluga lentil hummus w/ roasted fennel & garlic

black beluga lentil hummus w/ roasted fennel & garlic

za'atar spiced chickpea crackers w/ maldon sea salt

za'atar spiced chickpea crackers w/ maldon sea salt