broccoli rabe

BROKEN LASAGNA W/ VEGAN WHITE PESTO & BROCCOLI RABE by Lindsey | Dolly and Oatmeal


sorry for the radio silence the past 2 weeks. amesy’s school got completely overrun with the stomach virus, and we were all taken out by it. thankfully amesy was spared much of it and was only sick for a day. but frank and i were pretty much out of commission for a good 4-5 days. to be honest, i’m still not back to feeling 100%, apparently being 8 months pregnant and violently ill takes a way bigger toll on your body than i had initially thought. in any event, we’re back and functioning human beings. so yay for that!

there’s no way to really segue from that story to this incredibly delicious, incredibly easy weeknight dish. but here we go! we often lean on some sort of pasta dish for our dinner each week, and usually add a protein to the side to fill it out a bit. and i’ve always been intrigued by the “broken lasagna” or “rustic lasagna” recipes i’ve seen splashed all over pinterest. so i was excited to mix up pasta night, and use a thicker noodle than i typically do. while you could definitely use any pasta you like here, the lasagna noodles definitely took the fun factor up a notch.

noodles and pasta aside, this vegan white pesto is really where all the flavor is at! the original (dairy-based) recipe is from bon appetit, and it sounded so good, i thought i would try a plant-based version. while you could make your own vegan ricotta here, kite hill makes one that has a wonderful flavor and texture (plus, i’m all for one less step in a weeknight dinner recipe). from there, we add a few pantry items, some garlic, chopped fresh thyme, lemon zest to offer the ultimate flavor. but the best part about this dish (aside from it not taking very long to make) is that the lasagna noodles and broccoli rabe are cooked together in one pot, essentially making this meal a 2-pot deal, which can be so key on a busy weeknight.

i hope this recipe makes it into your dinner rotation, and could even be a great side or plant-friendly, and crowd-pleasing meal option if you’re celebrating july 4th next week. i hope you love it as much as my family does ❤️

xo!



broken lasagna w/ vegan white pesto & broccoli rabe | gf

| serves 4 as a main or 6 as a side |

white pesto (adapted from bon appetit)

  • 8oz vegan ricotta (i like this one)

  • 1/4 cup extra virgin olive oil

  • 1/4 cup toasted pine nuts, finely chopped

  • 2 1/2 tablespoons nutritional yeast

  • 1 clove garlic, grated over a microplane

  • leaves from 3 sprigs fresh thyme, finely chopped

  • zest from half lemon

  • fine salt & fresh pepper, to taste

  • 1 cup pasta cooking liquid

lasagna

  • 10oz gluten-free lasagna noodles (i use tinkyada)

  • 2 cups broccoli rabe, woody ends trimmed and roughly chopped

  • salt & fresh pepper

  • toasted pine nuts, for garnish

  • thyme leaves, for garnish



method

  1. make the pesto. in a large mixing bowl, combine the ricotta, olive oil, pine nuts, nutritional yeast, garlic, thyme, and lemon zest. season with salt and pepper. set aside.

  2. cook the lasagna sheets according to the instructions on the box until al dente. in the last 2 minutes of cooking, add the broccoli rabe and continue cooking. before draining the pasta and broccoli, carefully collect 1 cup of the cooking liquid and set aside. drain the lasagna sheets and broccoli rabe.

  3. moving quickly, whisk in half the pasta cooking water into the white pesto, adding more if needed to get a creamy consistency. taste and adjust any seasonings, if necessary. then, toss in the lasagna sheets and broccoli rabe until everything is evenly covered in the pesto, taste once more and add more salt and pepper, if needed. serve, and garnish with toasted pine nuts and thyme leaves.


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Bee Pollen, Berry & Broccoli Rabe Smoothie by Lindsey | Dolly and Oatmeal


the first few weeks of my pregnancy i was all, i'm going to eat kale salads, drink all the green juice, and give this babe every nutrient i can find. turns out that life and pregnancy had a different plan (as they often do!).  while i wasn't most nauseous in the morning, afternoon and dinner time was somewhat tortured moments of the day where i felt completely disconnected and couldn't get my stomach and my brain on the same page - it actually wasn't until a few weeks ago where i was able to eat like a functioning adult.  i had been living off of every breakfast food that was palatable and sneaking in some random stuff on the side (one night it was granola topped with banana, and potato salad - balance. right?). i felt super guilty and totally thought this tiny human was getting gypped of all the wholesome foods i initially was pumped to be able to give him.  when the nausea finally decreased i started getting back to a better eating routine and incorporating some green stuff here and there.  i began with straight up fruity acai bowls and now i've been progressively adding greens to my mid-morning smoothie routine with zero queasy vibes!  

i love a kale smoothie, but i've been adding whatever i have on hand: baby spinach, leftover beet greens, and to my surprise broccoli rabe leaves actually taste super awesome all whipped up with some berries, and frozen, creamy banana :)  their slightly peppery leaves give this smoothie an extra kick i never thought would be worth trying.  but this smoothie is chock full of spring and summer faves, too.  if you follow me over on snapchat (username: dollyoatmeal) then you saw that i just picked up a couple of baskets of fresh strawberries at the market this past sunday - they were odd shaped, full of stems, vibrant, super juicy, and sweet! it'll be a while before raspberries make their debut, so for the time being i'm sticking to the frozen variety.  it's also got some bee pollen because: allergy season.  whenever frank's partaking in smoothie drinking i always add some bee pollen for his allergies, because oddly enough it actually reduces histamine (which is the result of an allergic reaction).  so this is a great way to relieve some of your allergies while also getting a good amount of nutrients in the process - win/win!

love + smoothies! xo

* this post was created in partnership with Andy Boy Broccoli Rabe.  all opinions, as always, are my own.  thank you so much for supporting the sponsors that help dolly and oatmeal going!



bee pollen, berry, and broccoli rabe smoothie | vegan

any berries would be great here, and i could imagine using all frozen berries if that's what you prefer/have on-hand (just nix the ice cubes).  i also imagine that using unsweetened coconut yogurt in place of the almond milk would be super as well

| makes 2 small servings |

  • 1 cup broccoli rabe leaves
  • 1 small frozen banana
  • 1 cup fresh strwberries
  • 1 cup frozen raspberries
  • 1 cup unsweetened almond milk
  • 1 tablespoon hemp seeds
  • 1 teaspoon bee pollen
  • 1 teaspoon maple syrup
  • ice


method

  1. place all ingredients in an upright blender (preferably high-speed) and blend for 1 minute, until completely smooth.
  2. pour into 2 glasses, top with bee pollen, and serve immediately. 


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creamy broccoli rabe soup w/ crispy quinoa + yogurt by Lindsey | Dolly and Oatmeal


sheesh, these past couple of weeks have been a bit mad, but in all the great ways! my eyes have been falling out of head editing the first pass of my cookbook (!!!) as my heart has been racing with excitement for it.  i also styled my first ever photoshoot for sweetegreen's winter menu last week which was a whirlwind of emotions - excited, thrilled, and nervous to death basically sums up how i was feeling!  in anticipation of the busy week i went ahead and made a big pot of soup to heat up quickly for dinner and serve beside a pan of socca, or whatever else was in the fridge.  and i'm not sure about you, but preparing soup from scratch has become one of my favorite things to do when the weather gets cooler.  my method for making them tasty is somewhat basic; adding different spices here and there, maybe toasting and grinding them, or roasting and caramelizing the star vegetable to add a deeper flavor.  but i love that soup is so adaptable, that changing the flavor or consistency can be so dependent on what you're in the mood for.

so often the autumnal season gets poignantly marked with homemade soups, usually with some variation of sweet creamy winter squash.  but my favorite soup growing up (as a super picky eater) was a really basic cream of broccoli soup, which probably had a larger ratio of cream to soup and was most likely void of any sort of nutrition at all.  so i wanted step up my favorite creamy broccoli soup of years past, and put an upgraded, and more nourishing spin on it by using broccoli rabe and cutting out the dairy. because i still wanted that creamy quality to shine, i blended in a dairy-free cultured coconut yogurt to the mix, along with some leftover waxy potatoes from the summer.  for some aromatic quality i toasted a few coriander seeds during the saute process to add a slight citrusy and nutty flavor - something i love when it comes to anything having to do with broccoli.  crispy quinoa is another favorite of mine, i typically add it to salads for crunch, but topping the soup with it gives it all a fun texture, while also making it a heartier dish - perfect for a cozy lunch or to accompany a larger meal :)

big ups to soup season! xo

*and big thanks to andy boy broccoli rabe for sponsoring this post! all opinions are totally my own :)



creamy broccoli rabe soup w/ crispy quinoa + yogurt (v + gf)

| makes 4 servings |

crispy quinoa

  • 1 cup cooked quinoa
  • 3-4 teaspoons extra virgin olive oil
  • salt

soup

  • 1/2 bunch broccoli rabe, woody ends trimmed (roughly 3 cups)
  • 1 tablespoon extra virgin olive oil
  • salt and fresh pepper
  • 1 tablespoon unrefined coconut oil
  • 2 leeks, white and light green parts sliced thin
  • 2 large garlic cloves, chopped
  • 1/2 teaspoon coriander seeds
  • 2 medium potatoes, peeled and sliced into 1/4-inch chunks
  • 3 1/2 cups low-sodium vegetable broth (or filtered water)
  • 1/2 cup unsweetened cultured non-dairy yogurt, plus more for serving


method

  • to crisp the quinoa, heat 3 teaspoons of the olive oil over medium heat in a skillet. once the skillet is hot, add the quinoa and a couple pinches of salt; stir and cook until crisp (if using white quinoa it will appear more golden in color). you will hear the quinoa pop and see it brown a bit when it's ready, about 8-10 minutes. (if you notice the quinoa sticking or burning in places, add the remaining teaspoon of olive oil.) remove from heat and place in a clean bowl; set aside.
  • preheat the oven to 375°F and line a baking sheet with parchment paper; set aside.  in a bowl, toss together the broccoli rabe, olive oil, and season with salt and pepper until broccoli rabe is evenly coated.  turn broccoli rabe out onto the prepared pan and cook for 15-20 minutes, until tender and lightly browned.  set aside.
  • while the broccoli rabe is roasting, saute the leeks.  heat a large soup pot over medium heat, when pot is hot add the coconut oil and leeks; stir and cook until soft and translucent in color, about 4-5 minutes.  add the garlic and coriander seeds, and stir for 30-40 seconds, until fragrant.  add the potatoes, broth (or water), and salt and pepper to taste; bring soup to a boil, cover, and turn heat down to a simmer.  cook soup until potatoes are tender and can be easily pierced with a sharp knife, about 15-20 minutes.
  • add roasted broccoli rabe - reserve a few small pieces for serving - and yogurt; stir and simmer for another 2 minutes, turn heat off and let the soup cool for 10 minutes before pureeing.
  • in batches, puree soup in a food processor or blender on high.  taste and adjust salt if needed.  return soup to the pot and bring to a boil.  serve the soup and top with crispy quinoa, a dollop of yogurt, and pieces of roasted broccoli rabe. 

enjoy!


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