dairy free

15 RECIPES TO COOK THIS LONG WEEKEND (GLUTEN-FREE) by Lindsey | Dolly and Oatmeal

there’s nothing more fun to me than cooking with friends and family on a long weekend. so, i’ve rounded up a combination of recipes that are perfect for easy-breezy summer weekends. one’s that are spent at the beach, in the backyard, at the park for a picnic - you name it, there’s a recipe for that! we have sides, mains, a cold slurp-able recipe, all things potatoes, summery sweets, and a mini section dedicated to grilling. so i feel like whatever you’re looking for you’ll find something here that hopefully will inspire you to make it or some version of it. wishing everyone stateside a lovely long weekend! here’s to it officially being summer! 💛


to start:

golden sunflower gazpacho - an impressive summer sipper. the great thing about gazpacho is that it’s great to make ahead of time (up to 2 days before you’re ready to serve it), and it’s cold for hot summer days! but i love this gazpacho mostly because at its base there are sunflower seeds that are blended up with the summer vegetables, making it a bit more creamy than a traditional gazpacho. plus, it’s vibrant yellow color screams summer.

bean-less sunflower seed & garlic hummus - summer isn’t summer without hummus as far as i’m concerned. neither is a long lazy weekend. this hummus is a bean-less iteration where we used soaked sunflower seeds in lieu of chickpeas. the rest of the ingredients are typical to traditional hummus: tahini, garlic, lemon juice, salt & pepper, and water. i like to jazz it up on occasion if i can using black garlic (if you have it or can find it, i highly recommend it!), or 3-4 drained shallots and 4-5 garlic drained cloves from this garlic, herb & shallot confit with some of the infused oil to top the hummus (as shown above). you really can’t go wrong with this recipe.


as a main:

niçoise sandwiches - these sandwiches are great for a day at the beach, or a picnic in the park. they pack up easy, and each component can be prepared ahead of time making assembling them on the day of that much easier. they’ve got fresh crunchy vegetables, a dreamy shallot-garlic-balsamic vinaigrette, and crunchy bread! what’s not to love?

sprouted quinoa sliders w/ garlicky cucumber slaw - these are a great alternative to your typical summer bbq meal and they’re wonderful for vegetarians or vegans. they’re made with sprouted quinoa, held together by mashed sweet potato and a bit of gluten-free breadcrumbs. the original recipe calls for ramps, but since they’re season has passed, you could easily use green onions, or leeks in their place. plus, these patties can be prepared ahead of time and then cooked the day of.

summer beet tacos w/ beet green salsa verde & spicy pickled onions - another vegetarian and vegan friendly main dish. these tacos are colorful, fun, and taste like a dream. yet another make-ahead-friendly dish, and could even be served as an appetizer on a small tortilla if you like. while beets can often fall flat because of their earthy flavor, these are jazzed up with a punchy green salsa, sharp pickled onions, creamy avocado, and good bit of lime juice.


to bake:

raspberry-currant yogurt crumble cake - to date one of my favorite ways to use summer fruit. this cake is loaded with fresh summer berries and currants. but you could easily use whatever fruit you like - be it cherries, peaches, blueberries, or some combination. it’s light and sweet, and that bit of spiced crumble topping just takes it to another delicious place.

cilantro-watermelon granita w/ mint - by far one of the easiest desserts you can make, and it’s impressive to boot! all you do is blend all the ingredients in a blender or food processor, freeze the mixture for a total of about 6 hours, and there you basically have summer in dessert form! my favorite way to serve these is in a see-through cup and, if you can find some, garnishing the tops with violet mint flowers, or even just small mint stems.

red berry blondies - for anyone who doesn’t like to make pie, but loves berries in dessert - this one’s for you! while blondies are the non-chocolate cousin to brownies, these are just as rich and dare i say a bit gooey. so be prepared for a heavier dessert with this one. the berries lighten them up a bit and definitely work to make these the ultimate summer-friendly dessert.


all things potatoes:

crunchy smashed potato salad w/ garlicky yogurt vinaigrette & pickled onions - i know i shouldn’t play favorites, but if there’s one thing you make on this list, this one’s it! it has everything you want and need in a potato salad: crunchy, salty, tender potato flecks, creamy yogurt-y dressing, and super punchy pink pickled onions! there’s nothing you or your potential guests won’t love about this potato salad!

warm fingerling potatoes w/ garlic-turmeric sauce - another potato salad mash-up with tons of flavor! the garlic-turmeric sauce is a favorite around here and is sure to add that extra something to just about anything it touches. add in some shaved red cabbage and you have yourself the perfect crunch to compliment everything else going on here.

chickpea flatbread w/ new potatoes & fresh basil - this has been one of the most popular recipes on my site for years now, and for good reason! easy homemade flatbread - check! crunchy potatoes - check! fresh summer garlic & herbs - check! there are also mushrooms for a bit of earthiness, that just adds to the flavor here. this flatbread is perfect to serve on the side to any main, or as an appetizer. either way you’re in for a treat!


to toss:

cherry panzanella - this salad is another favorite. it’s got everything you could ever want: cherries, fresh crunchy greens, heirloom tomatoes, fresh summer herbs, a punchy dressing, and crunchy bread bits! enough said! just go ahead and make it ;)

mellow melon salad - here we have a leaf-less salad composed of summer melons, julienned summer squash, grilled corn, tomatoes, and sweet shaved melon wedges. the colors in this salad scream summer, and so does its flavor - sweet and savory all at the same time!


to grill:

hickory smoked salmon skewers - these salmon skewers are one of my favorite recipes to date. the salmon is marinated in a subtle, but flavorful mustard-vinegar-based bbq sauce, then lightly grilled with hickory, giving them that bbq vibe while not completely overpowering them with smoke. minus the marinating and heating of your grill, these are a breeze to make - about 10 minutes of cooking time total! serve them over some lightly dressed greens and your meal is good to go!

grilled summer pizza w/ garden pesto & balsamic caramelized onions - if you have a bit of extra time, and want to challenge yourself beyond the limitations of your oven, then make grilled pizza! the flavor is what really takes it up a notch, especially if you use a charcoal grill. there is a learning curve here if you are using a charcoal grill, but nothing that’s too intimidating. there’s nothing better than pizza on a long weekend ;)

FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS by Lindsey | Dolly and Oatmeal


i know temps will cool soon, but it’s been hovering around the 100°F height mark in socal, and this very pregnant lady needed chocolate chip cookies without turning the oven on (because even with AC on the feet swell, and the dizziness sets in). this super easy, super quick recipe came about because i was constantly snacking on amesy’s stash of cookie dough in the freezer. he liiiiiives for chocolate chip cookies so i usually make about a batch of chocolate chip cookies that i cook off one by one. but i had found myself plucking a frozen chocolate chip cookie dough ball almost nightly. that’s when i decided i needed a stash all my own (because mom guilt), and i also wanted to make them a little more freezer friendly.

these are completely almond-based and made from almond flour and almond butter. both give the smooth velvety consistency of cookie dough, all you have to do is let the ball sit at room temperature for about 5 minutes before you take a bite. aside from those ingredients, we add some super basic pantry staples: almond butter, coconut oil, maple syrup, vanilla extract, chocolate chunks, and salt! that’s it. these literally could not be easier to make. from there, we mix the dough together, and form them into balls. then into the freezer for about an hour. you could top with with a chocolate drizzle and some flaky salt, or just keep them as is. they’re stored in an airtight container in your freezer and keep for months (if you can make them last that long).

they’re the perfect little pop of chocolate chip cookie dough on these hot summer days, and i hope you love them as much as i do!

xo!



frozen chocolate chip cookie dough balls | gf & v

before eating, let the balls sit out at room temp for about 5 minutes, just to soften slightly.

print the recipe

| makes about a dozen |

  • 1 1/2 cups blanched almond flour

  • heaping 1/4 teaspoon fine salt

  • 2 tablespoons unsweetened almond butter

  • 3 tablespoons melted coconut oil

  • 3 tablespoons maple syrup (preferably grade b)

  • 1/2 teaspoon pure vanilla extract

  • 1/2 cup vegan chocolate chunks (60-70% cacao)

optional toppings:

  • chocolate drizzle

  • flaky sea salt

  • cacao nibs

  • chopped nuts

  • hemp seeds



method

  1. line a baking sheet with parchment paper. set aside.

  2. in a large bowl, whisk together the almond flour and salt. using a rubber spatula, add the coconut oil, maple syrup, almond butter, and vanilla until combined. then add the chocolate chunks (the dough will be quite thick, this is what we want).

  3. using a tablespoon cookie scoop (or an equivalent), scoop the dough out into the palm of your hands. moving quickly (especially if you hands are warm), roll the dough between your palms making even-sized balls. place on the parchment and repeat with the remaining dough. pop the tray in the freezer and freeze for 1 hour. top with chocolate drizzle and other toppings if desired. freeze once again. then store in an airtight container for up to 2 months.


similar recipes:


raw “nutella” bars

raw “nutella” bars

frozen chia peanut butter cups

frozen chia peanut butter cups

inside -out chocolate chunk cookie bars

inside -out chocolate chunk cookie bars

EVERYDAY VEGAN CAESAR DRESSING by Lindsey | Dolly and Oatmeal


we’re back again this week with a favorite dressing that i’ve been wanting to share here for a long while. i’ve been making different variations of vegan caesar dressings for years now. it first began in my book when i discovered that when you mixed chickpea flour with water over a low flame you could achieve a gooey/creamy cheese-like texture that when blended with a few other ingredients could come very close to the flavor of a traditional caesar salad dressing. a few years later, i developed another iteration of a caesar dressing, but this time with a coconut yogurt and tahini base. over the past couple of years though, plant-based yogurt has come a long way, and the flavors and textures that were once harder to achieve have become much easier. so here is yet another variation using a newer-to-me almond milk yogurt that i love.

this recipe uses a plant-based yogurt i rely on for many creamy sauces. it’s a greek-style almond milk yogurt that (because of its thick texture) holds up much like that of a traditional greek yogurt. from there, we simply add a few pantry staples to get that rich and tangy, caesar dressing flavor we all know and love. we replace the parmesan cheese with nutritional yeast giving it that distinct cheesy vibe. and add a splash of coconut aminos (or tamari) for a little hit of umami flavor that otherwise would have been provided by anchovies. there’s some dijon, garlic, and lemon juice, and a few other ingredients that result in the best vegan caesar dressing i’ve had (and made) to date!

while you can totally use this as a traditional caesar dressing, i’ve come to love using it as a dip as well. and because it lasts in your fridge for well over a week, it’s perfect as part of your meal prep rotation (and not just for caesar salads!). it’s a great for a snack with some cut veg, drizzled over roasted asparagus, mixed into a chicken, chickpea or egg salad. tossed into a lentil bowl. drizzled over a lunch or dinner bowl. or even a dip for homemade baked fries (last night we used it to drizzle over our veggie kabobs and it was everything!). like i’ve noted before, i love an all-purpose dressing/dip, and this one for sure hits the mark. i hope you get the chance to make it!

happy sunday, loves. xo!



everyday vegan caesar dressing

print the recipe

method

  1. in a food processor fitted with a metal “s” blade, combine the yogurt, nutritional yeast, vinegar, lemon juice, dijon, capers, garlic, coconut aminos, and season with salt and pepper. pulse; with the machine running, drizzle in the olive oil until everything is combined and dressing is smooth and creamy.

  2. remove the lid, taste. adjust any seasonings if necessary.

  3. store dressing in a lidded jar in your refrigerator for up to 10 days.

ingredients

  • 1/2 cup unsweetened cultured plant-based yogurt (preferably this one)

  • 2 tablespoons nutritional yeast

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons dijon mustard

  • 2 teaspoons drained capers

  • 1 clove garlic, grated over a microplane

  • splash of coconut aminos, or gluten-free tamari

  • fine salt & freshly ground pepper

  • 1/4 cup plus 2 tablespoons olive oil