broccoli

CREAMY BROCCOLI CHOP by Lindsey | Dolly and Oatmeal


before we get deep into winter squash and pumpkins, i have to share this autumn side/chop salad. the main star is broccoli. it’s one of my all-time favorite vegetables to eat , even since i was a kid. and right now, at the markets, it's at its peak! i think the best part about broccoli is its versatility. roasted, grilled, sautéed, or steamed. and whether it’s topped with sauce, a bit of lemon juice, or just some oil and salt & pepper, if it’s fresh, it has the possibility to be a great compliment to whatever main you’re serving.

in this case, the broccoli is lightly steamed, until just tender. it’s chopped, along with some purple cabbage for crunch and some pop of color (it also helps to fill the dish out a bit). we add chunked asian pear and thinly sliced red onion which offers the most perfect tart bite when you get one on your fork. the sauce/dressing is yogurt-based (i use a plant-based greek-style yogurt - linked below), with lots of tangy lemon juice and vinegar, giving it such a great creamy punch. if you can’t tell, this is by far one of my favorite recipes on the site, and i just hope you all love it as much as i do! xo!



creamy broccoli chop | gf

if you’re planning to prepare the salad ahead of time, great! add the dressing just before you serve it, as the once the salad gets thoroughly mixed, the cabbage turns the pears and sauce a (beautiful) shade of purple ;)

| serves 4 as a side |

creamy yogurt sauce

  • 1/4 cup greek-style (plain/unsweetened) plant-based yogurt (i use this one)

  • 2 tablespoons avocado oil mayonnaise

  • 1 1/2 tablespoons extra virgin olive oil

  • 1 tablespoons lemon juice

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon good maple syrup (or honey)

  • salt & pepper, to taste

broccoli chop

  • 1 head broccoli, cut into florets

  • 1 cup cabbage sliced thin (preferably on a mandolin), and roughly chopped

  • 1/4 red onion, sliced thin

  • 1 asian pear, cut into small chunks

  • salt & pepper

  • 1/4 cup chopped and toasted blanched almonds



method

  1. make the sauce. whisk together all the sauce ingredients, taste and adjust vinegar, salt, and/or pepper. set aside for later.

  2. place broccoli florets into the basket of a steamer.  bring about 1-inch of water to a boil and set the steamer inside, cover and cook until just tender, about 2 minutes. set aside and let cool.

  3. roughly chop the broccoli and add to a large serving bowl. add the cabbage, onion, and pear. season with a few pinches of salt, and cracks of pepper.

  4. pour over roughly 3/4 of the sauce and toss until everything is evenly mixed together. top with the almonds and serve.


more broccoli recipes:


spicy broccoli bowl w/ creamy ginger lentils

spicy broccoli bowl w/ creamy ginger lentils

creamy garlicky pasta w/ charred broccoli & figs

creamy garlicky pasta w/ charred broccoli & figs

charred broccoli & red on ion salad w/ shaved apples & arugula

charred broccoli & red on ion salad w/ shaved apples & arugula

Spicy Broccoli Bowl w/ Creamy Ginger Lentils by Lindsey | Dolly and Oatmeal


i had originally planned to tell you all about cauliflower pizza and how amazing and easy it is to make at home.  but clearly by the title and the photo thus far, that isn't happening!  i really never knew how difficult it was to make a cauli-based crust until i tried, and tried, and tried again - and miserably failed at it each time!  the internet would have you believe that it's easy.  it's not, guys.  my pal ashley said that my failures could have something to do with attempting to make it vegan-friendly - no parmesan or eggs to bind could have been my problem, i suppose.  but when something is so delicate and difficult to make, i ask myself: why make something that's not moving us to our collective goal: getting a meal on the table! i'm all about taking challenges in the kitchen, but there's a time and place for everything.  so whether you have babies, or you're putting in long hours at work, what i think we collectively need is composed, but easy-to-put-together food, something that nourishes each part of us.

that's where this bowl comes in.  it's definitely a nod in a few directions: it's meal-prep easy, it provides leftovers for the week, and it's a bright little bowl that definitely has spring in its sights!  there's 3 major components of the dish, (all of which can made ahead of time for easy execution) the spicy broccoli, cooking the lentils, and whisking together the sauce. 

the broccoli stays super bright here because all you're doing is a quick steam; it's then tossed with chili oil, lemon, and some salt -- so good!  the lentils are cooked easy-peasy, and the tahini-based sauce is simply whisked together.  you can make the components the day/night of, or make them on your designated food prep day (if you have one.  don't feel bad if you don't, i'm all over the place with prepping food these days!) and refrigerate them until you're ready to make the bowl.  the only component that requires your time the day/night of is a super quick saute of onion, ginger, and garlic 👍🏼so while the ingredient list may look like a beast, it's really not when it's broken down - promise!

big love to you all, and happy almost spring equinox! 🙌🏼

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book!  i love regramming you all on instagram stories! xo!



spicy broccoli bowl w/ creamy ginger lentils | v & gf

you could easily double this recipe for more leftovers (especially if you're making this recipe for 2) throughout the week.  while i love lentils as a protein, if you're not strictly plant-based, shredded chicken could be a great substitute.  the sauce makes a bit extra, i used it up as a dressing for salads, or a dip for an afternoon snack.  

| makes 4 servings |

sauce

  • 1/4 cup tahini 
  • 2 tablespoons lime juice
  • 1 tablespoon coconut aminos (or gluten-free tamari)
  • 1 teaspoon sweetener, such as coconut nectar or maple syrup
  • water to thin
  • salt & pepper

lentils

  • 1 cup green french lentils, rinsed and picked over for any shriveled lentils
  • 3 cups water
  • 1 tablespoon extra virgin coconut oil
  • 3 spring onions (or 2 bunches green onions), light and white green parts sliced thin
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1/4 cup chopped cilantro

broccoli

  • 1 head broccoli, cut into florets
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon spicy sesame oil (i like this one)*
  • pinch of salt

*if you don't have spicy sesame oil, or don't want to purchase it.  simply use 1/2 - 1 teaspoon crushed red pepper flakes.



method

  1. for the sauce.  whisk together the tahini, coconut aminos (or tamari), lime juice, and sweetener.  drizzle in water, a little at a time, until you get a runny consistency that coats the back of a spoon.  season with salt and pepper. set aside.

  2. for the lentils.  place lentils in a lidded pot with the water.  bring to a boil, and cover, reduce the heat to a gentle simmer, and cook the lentils until they're tender, about 15-20 minutes,  drain the lentils, and set aside.

  3. wipe the pot out with a clean dish towel and set it back on your stovetop over medium heat.  once the pan is hot, add the coconut oil. then add the onions and stir, cook until tender, about 1-2 minutes.  then add the garlic and ginger, stir, and cook for about 1 minute. then add the lentils and cook for another minute.  remove the pot from the stove and add half the sauce and stir everything together, add more sauce, and salt, if desired. then fold in the cilantro.

  4. for the broccoli. place broccoli florets into the basket of a steamer.  bring about 1-inch of water to a boil and set the steamer inside, cover and cook for 3-4 minutes, until broccoli is tender. (you want to try and time the broccoli to cook in the last few minutes of the lentils cooking.  that way everything is nice and warm when you serve it.)

  5. place the broccoli to a mixing bowl, toss with the oils, lemon juice, garlic powder, and a pinch of salt.  

  6. serve the lentils and broccoli hot, garnish with sliced radish sticks, toasted peanuts, toasted sesame seeds, fresh cilantro, and extra lime juice, if desired.


similar recipes:


asparagus, pea & broccoli rabe saute over a chive-chickpea mash

asparagus, pea & broccoli rabe saute over a chive-chickpea mash

spring rainbow bowl w/ honey-mustard tahini

spring rainbow bowl w/ honey-mustard tahini

chickpea bean bowl w/ toasted breadcrumbs & dill tahini

chickpea bean bowl w/ toasted breadcrumbs & dill tahini

Creamy Garlicky Pasta w/ Charred Broccoli & Figs by Lindsey | Dolly and Oatmeal

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

  1. 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.

  2. make the pasta. cook the pasta according the directions on the package until al dente. drain the pasta and set aside.

  3. 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.

  4. 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.

  5. divide the pasta into portions and serve immediately with extra toasted walnuts.

enjoy!


similar recipes:


cauliflower pasta w/ za'atar & olives

cauliflower pasta w/ za'atar & olives

crunchy crusted sweet potato bowl w/ golden dressing

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green soba bowl w/ olive and sesame yogurt sauce

green soba bowl w/ olive and sesame yogurt sauce