avocado

Chipotle Black Beans w/ Collard Greens, Avocado, and Chipotle-Lime Vinaigrette by Lindsey | Dolly and Oatmeal


my cooking this summer has been pretty lack-luster.  after moving and settling in (which i feel is still happening somewhat), and trying to acclimate to a new life with a little babe, i've had zero mental space available to work/be creative/recipe develop.  the mental block is so great at times i wonder what i'm doing, or if my creativity will ever come back.  i know i've been saying this for months, but the cookbooks that have been coming out this past spring, and this summer have been what has been feeding me, both literally and figuratively.  

the recipe here today comes from hetty mckinnon's, neighborhood.  aside from the book's design, recipes, and photographs being completely gorgeous and refreshing, the central theme of neighborhood photos are so dear to my heart.  as i said goodbye to our old neighborhood in brooklyn just over 3 months ago, i found myself revisiting it through the pages in hetty's book.  my butcher shop on court street, the italian bakery i would frequent when i wanted to get my dad a treat, and my little local farmers market that i would hop over to on sunday mornings. it's all so familiar and heartening, as i have yet to find that neighborhood feel where we live now.  

the book centers around the best things in life: food, family, and friendship with the backdrop of brooklyn.  all the recipes are hearty salads that are plant-based, many of which are gluten free and vegan.  the chapters of the book are organized by different places in the world: america, france, the mediterranean, asia, and australia.  for dessert hetty invites some of friends to share recipes with us readers which just drives home that lovely community feel.  

"no matter where you live in the world, it is the daily rituals of food that connect us." - hetty mckinnon

happy august, friends!  



Chipotle Black Beans w/ Collard Greens, Avocado, and Chipotle-Lime Vinaigrette | gf & v

reprinted with permission from Neighborhood, by Hetty McKinnon

this salad is on the spicy side.  since the dressing is quite fiery i halved the portion of chipotle pepper in the salad.  hetty instructs you to chop the dressing ingredients, but i was short on time, and threw it all in a mini food processor which worked just as well i assume.  because the salad is quite hefty, it works really well as a taco filling.  i stuffed a tortilla with the salad and crumbled a veggie burger over and it was delicious ;)

| serves 4-6 |

  • 2-3 tablespoons extra virgin olive oil
  • 1 garlic clove, very finely chopped
  • 1/2 red, finely diced
  • 1 dried chipotle chili, soaked in boiling water for 30 minutes, drained, and finely chopped
  • one and one half 15 oz cans (500 g) black beans (about 2 cups)
  • 1 bunch of collard greens (about 14oz; 400 g), stems removed and very finely sliced
  • 2 large avocados (about 21 oz; 600 g), diced
  • 1/2 cup squash seeds, toasted
  • 1/2 cup cilantro leaves
  • sea salt & black pepper 

chipotle-lime vinaigrette

  • 1 dried chipotle chili, soaked in boiling water for 30 minutes, drained, and finely chopped
  • juice of 1 -2 limes
  • 1/2 cup (125 ml) extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon superfine sugar
  • 1 garlic clove, very finely chopped
  • sea salt & black pepper

substitutes

  • black beans: red kidney beans
  • collard greens: cavolo nero, kale


method

  1. heat the olive oil in a large frying pan over medium heat.  add the garlic, onion, and chipotle chili and cook for 2 minutes, then ass the black beans, along with a big pinch of salt, and toss well.  continue to cook for 3-4 minutes until the beans are slightly crispy.
  2. to make the chipotle-lime vinaigrette, add the chopped chipotle chili to a bowl with most of the lime the juice, olive oil, cumin, sugar, and garlic.  whisk together, adjusting the lime juice until you achieve your preferred acidity.  season with salt and pepper to taste.
  3. combine the black beans, collard greens, and avocado.  spoon over the chipotle-lime vinaigrette, season well with salt and pepper and toss everything together.  to serve, scatter over the squash seeds and cilantro leaves.

Avocado Club Sandwich w/ Marinated Portobello Mushrooms by Lindsey | Dolly and Oatmeal


i sit here not really knowing what to say but bursting with thoughts and feelings about the past couple of weeks.  i don't really talk much about my political views here or over on social, but i guess if you follow me on twitter then you know where my views lay. i understand we may have a difference of opinion, we all may not agree on the issues, and that's totally cool, but i hope that we can all respect and listen to one another.  we are better than the twitter wars, than the cheap shots and those we disagree with through the screens of our devices. and we are certainly better than banning a group of people entrance into our country based on what religion they subscribe to.      

in an effort to cast these gloomy times aside for a moment i put together a little list of things that are making me happy these days.  i hope they can offer you some form of sunshine as well:

  1. a DIY face mask (from one of the best babes out there) that leaves me feeling loved and cared for
  2. pups and our little pup at daycare (he's on the left)
  3. this book, this book, this book, aaaand this one!
  4. hopefully this year will be a bit more harmonious
  5. this instagram account inspires in every way
  6. what i'm snacking on lately. so good!
  7. what i'm sipping on lately :)
  8. spotted these out in LA a few weeks ago and loving their funkiness 

and last but not least, this rainbow, multi-hued, multi-textural sandwich from mckel's inspiring and nourishing book, nutrition stripped! i've been following mckel's blog for quite a while for nutritional tips, high-vibe recipes, and general advice on well being!  her recipes are bright, uncomplicated, and loaded with information about the ingredients.  her book is just the same, but with added detail about how to stock your pantry and how to food prep for the week (something i always struggle with!).  i received this book back in september when i was super duper pregnant.  i remember sitting there meticulously dog-earring all the recipes i wanted to make. and this avo and mushroom sandwich was on top of the list.  i don't often reach for mushrooms, let alone portobello mushrooms.  but the notion of making a veg-heavy sandwich with everything happening these past few weeks was necessary - gimme those carbs!  i swapped some crunchy winter-friendly ingredients in for the summer ones, and added my favorite, favorite ingredient these days this almond milk-based cream cheese.  it's a tasty sandwich that's deliciously messy in all the ways a good sandwich is, plus the marinated portobello recipe makes extra which is great for lunch bowls throughout the week :)  also, you can follow the link here to sign up for mckel's free ebook on how to live a healthier 2017!

to nourished minds, hearts, bellies, and souls! xo



Avocado Club Sandwich w/ Marinated Portobello Mushrooms

i swapped the tomatoes for thinly sliced beets (i used a mandolin to get them super thin), and the radish for shredded carrots.  and in lieu of mustard i used kite hill almond milk cream cheese.

recipe from Nutrition Stripped by McKel Hill

| serves 2 |

  • 4 portobello mushroom caps
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons (gluten free) tamari
  • 1 tablespoon pure maple syrup
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • sea salt
  • 1 avocado
  • 2 slices gluten free bread (or mckel's grain free gluten free bread)

garnishes

  • sliced heirloom tomato
  • sliced radishes
  • butter leaf lettuce or arugula
  • dijon mustard
  • pea shoots or sprouts
  • freshly ground black pepper


method

  1. using a mandolin or knife, thinly slice (less than 1/4-inch) the portobello mushrooms.  in a deep baking dish, combine the vinegar, oil, tamari, maple syrup, garlic, thyme, rosemary, and a pinch of salt.  whisk to combine.
  2. gently arrange the mushroom sliced flat in the baking dish to absorb the marinade.  cover and store in the fridge for 2 hours.  remove and stir, flipping the mushrooms over to ensure all the liquid is being evenly absorbed, then re-cover and refrigerate for at least 8 hours. the mushrooms may be stored in an airtight container in the refrigerator for up to 5 days.
  3. to serve, mash 1/4 to 1/2 avocado on each bread slice, add a pinch of salt, then evenly layer the marinated mushrooms. top with desired garnishes. 

similar recipes:


avocado asparagus sandwich

avocado asparagus sandwich

miso-tahini avocado toast w/ black sesame gomasio

miso-tahini avocado toast w/ black sesame gomasio

spicy sweet potato chip & avocado sammie 

spicy sweet potato chip & avocado sammie 

Julia's Shaved Carrot & Avocado Salad w/ Tahini by Lindsey | Dolly and Oatmeal


the first cookbook i ever owned, that was truly all mine, was mark bittman's how to cook everything, it was a present my mom and dad had given to me for christmas one year.  i sat down the next morning with my purple sticky notes tagging all the recipes i wanted to make: basic pizza dough, roasted garlic soup, classic chocolate chip cookies, etc.  i came across words like miso, and compote; and read about things i knew nothing about: pickling techniques, and the basics of pasta-making.  but out of it all, the one recipe i practiced most was his basic scone recipe.  i made them over and over again, sometimes with blueberries, sometimes plain, but they were my baking go-to, something i felt super confident about.  i worked up enough confidence in my scone skills that over time i replaced the buttermilk with sour cream, and then ricotta a time or two.  i also researched the best way to cut the into the flour while still keeping it cold (turns out quickly grating butter on a cheese grater worked best for me!).  

i'm sure we've all had (or have) that one recipe in our back pocket that makes us feel really accomplished or fancy, but the thought of veering away from what's comfortable into an unknown realm is packed with worry (maybe cooking is a metaphor for life?!).  so when i read julia turshen's intro in her new, and totally beautiful cookbook, small victories, i knew i was at home.  her thought behind each recipe is that if you only have 2 recipes in your repertoire, then guess what, in all actuality you know how to make about 200 things.  every recipe in the book comes with ingenious spin-offs, giving us a few different takes on the recipe and turning 1 small victory into a few.  it's an encouraging way to cook from a book that motivates rather than overwhelms.  similar to bittman's book, small victories reassures you that it's ok to try new flavors, various techniques, and different flavors in a series of inspiring but relaxed recipes, that feels like julia is cheering and comforting you from the sidelines.

but more importantly, julia is teaming up with Friendsgiving for No Kid Hungry to raise awareness for childhood hunger and help to make healthy food more accessible to children across the country.  to learn more about the campaign or to donate click here.  

here's to small victories in and out of the kitchen! xo



shaved carrot & avocado salad w/ tahini

recipe from Small Victories by Julia Turshen. reprinted with permission. 

| serves 4 |

  • 1 tablespoon tahini
  • 2 tablespoons boiling water
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • kosher salt
  • 3/4 lb (340 g) carrots, thinly sliced on the diagonal into coins
  • 1 ripe avocado, halved and pitted
  • 2 teaspoons toasted sesame seeds
  • 2 scallions, roots and dark green tops trimmed off, white and light green parts thinly sliced
  • 2 tablespoons roughly chopped fresh cilantro (optional)


method

  1. in a medium bowl, whisk together the tahini, boiling water, olive oil, and lemon juice. season to taste with salt. put the carrots in a large bowl, add half of the dressing, and toss to combine.
  2. transfer the dressed carrots to a serving platter.  use a spoon to artfully scoop the avocado from its shell into pieces and place them over the carrots.  season the avocado pieces to taste with salt and then drizzle the salad with the remaining dressing.  scatter the salad with the sesame seeds, scallions, and cilantro (if using).  serve immediately.   

note: if your sesame seeds aren't already toasted, put them in a dry skillet over medium heat and cook, stirring, until they're golden brown, about 4 minutes

spin offs

toss shaved fennel, thinly sliced kumquats, and sliced scallions with kumquat and/or lemon juice and olive oil.  garnish with fennel fronds, toasted marcona almonds, and lots of shaved parmesan.

dress shaved celery, toasted walnuts, and chopped italian parsley with lemon juice and olive oil.

dress shaved cabbage with sesame seeds, rice wine vinegar, and sesame oil.

dress shaved green apples with fish sauce, lime juice, and brown sugar. stir in salty peanuts and thinly sliced fresh red chile.


similar recipes:


carrot gazpacho w/ lemongrass

carrot gazpacho w/ lemongrass

fennel-roasted carrots & shallot salad w/ shaved apples

fennel-roasted carrots & shallot salad w/ shaved apples

garlic & spice market carrots w/ tahini-yogurt

garlic & spice market carrots w/ tahini-yogurt