Cozy Weeknight Staple: Creamy Vegan Tomato Sauce by Lindsey | Dolly and Oatmeal


you guys have completely inspired me to come up with quick, delicious add-ins to make meals more fun and easy-going.  i didn't know just how many of us truly struggle to put dinner on the table.  or how much we all need help menu planning for the week, meal prepping, etc.  so, i'm popping in here with this super easy weeknight sauce that can go on all the things.  i prepped on sunday while amesy was napping, and then cooked it on tuesday night - easy-peasy.  my sincere hopes that this back pocket recipe gives you some inspiration, perhaps this weekend! ☺️

the sauce is my grandmother's recipe.  her name was florence, and she was from naples, italy.  regrettably, i never got to meet her, she passed away when my dad was young.  but my uncle kept this single recipe of hers alive and taught my mom and dad how to make it when i was a kid.  the tomato sauce was almost a weekly staple in our house.  on weekends my dad would make pizza and slather it all over.  the sauce was the best part.  and other times my mom would make an easy weeknight pasta, or meatballs if there was enough time.  always the all-purpose topping!

the sauce is pretty rustic.  you start with whole, peeled san marzano tomatoes (sclafani brand is my favorite, even though they're no where to be found in LA), and from there you add a good amount of fresh herbs (parsley, basil, oregano, and thyme), diced onion, minced garlic, and a  bit of coconut sugar to cut through the acidity of the tomatoes.  from start to finish the sauce takes about 30 minutes depending on how good you are with a knife.  the cashew cream takes less.  the only thing that requires your attention is remembering to soak the cashews the night before, or the morning of (depending on when you're making it). and if you're really in a pinch, buy a store-bought variety you love and add the cashew cream to that (i have a couple favorites in the notes below, if you're looking for a good brand).  once you add the cashew cream though the sauce turns into something that feels indulgent, but isn't, and truly makes a cozy winter weeknight (or weekend) meal!

i hope it comforts you as much as it does us! big hugs! xo

**BIG NEWS! there's an option to print recipes now! yay! find the link below just above the ingredient list



creamy vegan tomato sauce

PRINT THE RECIPE!

this is the perfect recipe to shortcut!  if you don't have the desire/time to make the sauce, just buy a 24-ounce jar of your favorite store-bought variety.  i personally like lucini or rao's brands. frank and i have been topping everything with this sauce, from pasta (duh), roasted chicken breasts, you could add a big pot of gigante beans to it, there are infinite ways to utilize it.  

| serve 2 as a main, or 4 as a side |

cashew cream

  • 1 1/2 cups raw cashews, soaked overnight 
  • 1/2 cup filtered water
  • 2 teaspoonS apple cider vinegar
  • 1 garlic clove
  • salt & fresh pepper

creamy tomato sauce

| makes about 3 cups |

  • 1 28-ounce can peeled san marzano tomatoes
  • 1/4 cup minced basil
  • 1/4 cup minced parsley
  • 1 tablespoon minced oregano
  • 2 teaspoons chopped thyme
  • 1 tablespoon coconut sugar
  • salt & fresh pepper
  • 1 small onion, diced small
  • 3 garlic cloves, minced 
  • 1/2 cup cashew cream


method

  1. place cashews, water, vinegar, and garlic in a high-speed, upright blender (preferably a Vitamix) on high for a few minutes, scraping down the sides of the blender container, until creamy.  season with salt and pepper.  if your cream is too thick, add more water a 1/2 tablespoon at a time until it's reached your desired consistency. you don't want the cream too thin, think: greek yogurt consistency. scrape the cashew cream into an air-tight jar and store in the refrigerator.  the cream can be made a few days in advance if need be.
  2. to make the sauce, add the can of tomatoes to a large mixing bowl, and crush them until the tomatoes are broken (i find that using a potato masher works really well for this).  add the chopped herbs, sugar, a few big pinches of salt, and a few grinds of ground pepper.  let it sit and marinate while you cook the other ingredients.
  3. heat a large lidded pot over medium heat, once hot, add the onion and stir, cook until the onion is soft and translucent, about 5 minutes.  add the garlic and stir, cook for 1 minute.  then add the tomato sauce mixture, increase the heat and bring it to rolling simmer.  give it a stir, then cover. turn the heat down to low, and let the sauce cook for 20 minutes, until the sauce has reduced and thickened a bit.  remove from heat and stir in the cashew cream (if you want it creamier, add 1/4 cup more cream).
  4. top your favorite pasta, roasted chicken breasts, a bean and quinoa mix, ground beef, lamb meatballs, etc, etc.!

similar recipes:


vegan caesar pasta salad

vegan caesar pasta salad

crusty-baked vegan alfredo w/ caramelized shallots & kale

crusty-baked vegan alfredo w/ caramelized shallots & kale

cauliflower pasta w/ za'atar & olives

cauliflower pasta w/ za'atar & olives

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