healthy

YOGURT-TAHINI & ISRAELI SALAD TOAST by Lindsey | Dolly and Oatmeal


the ease of summer cooking (or lack thereof) is one of the most refreshing characteristics of the season. (especially right now as iโ€™m hitting 40 weeks pregnant in the next few days ๐Ÿ˜…๐Ÿ˜ฌ). take this salad and toast. not one thing is cooked (unless you consider toasting bread cooking). rather, we take the peak of summer produce, chop it all up, top it over crusty bread, and a big splotch of the creamiest, yogurt-tahini. itโ€™s quite literally the simplest of dishes/snacks/appetizers, but by far one of the most satisfying. i love the combination of anything with yogurt-tahini, but when paired with vegetables it just takes everything up a notch.

i generally make a this recipe as my summer veg + yogurt-tahini go-to, and then thereโ€™s this veg + yogurt-tahini winter go-to that i shared a few months ago. the crispy veg, toasty bread, and creamy medley here is perfect for hot summer nights, a little date night situation with your loved one, a perfect nibble with your girlfriends accompanied by your favorite chilled cocktail. whatever the occasion, these little toasts are sure to brighten them up quite a bit. i hope you get to make this before the summer is up, itโ€™s a good one that hits all the right spots!



yogurt tahini & israeli salad toast | v & gf

  • i have quite a few recipes on this site for a yogurt-tahini sauce. this one uses thick greek-style yogurt, but i also donโ€™t call for water to thin it. i found that if itโ€™s thinned out, it doesnโ€™t make a thick enough nest for the salad to sit in.

  • i use a gluten-free boule from a local maker (if youโ€™re in LA, i buy loaves by gjusta that are sold at erewhon, or gluten-free sourdough made by a local shop, honey hi. if you can get your hands on either i highly recommend them (they both also happen to be vegan).

print the recipe!

| serves 4-6 as a side |

yogurt tahini

  • 1/3 cup tahini

  • 3/4 cup unsweetened greek-style almond milk yogurt (i love this brand)

  • 1-2 tablespoons fresh lemon juice

  • 1 clove garlic, grated over a microplane (or minced)

  • salt and pepper, to taste

israeli salad

  • 6 ounces cherry tomatoes, cut in half

  • 4 persian cucumbers (about 1/2 pound), seeds scooped, and cut into small chunks

  • 1/4 red onion, chopped small

  • 2 tablespoons chopped parsley

  • 1/2 lemon, juiced

  • 1 tablespoon extra virgin olive oil, plus more to drizzle

  • 1 1/2 teaspoons ground sumac

  • 1 gluten-free boule or artisan loaf of bread, sliced and toasted or grilled

  • yogurt-tahini (recipe above)

  • herb flowers, to garnish (optional)



method

  1. make the yogurt-tahini. whisk together the tahini, yogurt, lemon juice, and garlic. season with salt and pepper. set aside.

  2. make the salad. in a large bowl, toss together the halved tomatoes, chopped cucumbers, red onion, parsley, lemon juice, olive oil, and sumac. generously season with salt.

  3. spoon the toasted (or grilled) toast with a big swoosh of yogurt-tahini, then top with a big spoonful of israeli salad, a drizzle of olive oil, a pinch of flaky sea salt, and herb blossoms (if using). serve immediateily.

  4. if youโ€™re prepping ahead of time, store yogurt-tahini in a lidded jar for up to 1 week, and israeli salad in an airtight container for up to 3 days (drain off excess liquid from salad before you top toast).


similar recipes:


cilantro & hemp toast w/ yogurt-tahini

cilantro & hemp toast w/ yogurt-tahini

sumac-roasted veggies with yogurt-tahini

sumac-roasted veggies with yogurt-tahini

miso-tahini avocado toast

miso-tahini avocado toast

5-MINUTE (VEGAN) CAESAR WEDGE SALAD by Lindsey | Dolly and Oatmeal


if youโ€™re coming off the long weekend, and this week still seems daunting (even on a thursday), then iโ€™m with you! the long weekend was a great respite from the daily grind, but amesy got pretty sick with croup and that was enough to tip the weekend from relaxing, to tense. thankfully he made a quick recovery, but we were all left a little shaken when it was all said and done. but frank and i took the time we had staying put at home to knock some things off of our getting-ready-for-baby list (this week marks 1 month until little manโ€™s due date!!!) instead of procrastinating like we usually do!

we also did a lot of cooking at home. frank typically mans the grill, while i throw a salad together, roast some veggies in the oven or thread said veggies on a skewer for frank to cook. either way, i usually prepare about 2 sides on a good night. one of them being a salad. at 35 1/2 weeks pregnant though even standing for more than 15 minutes without a break has been a lot for me. late afternoons are not the time when i feel most productive so iโ€™ve been inventive in the shortcut department. enter: the wedge salad!

so long as you have this vegan caesar dressing prepped ahead of time, this salad takes all of about 5 minutes to put together. essentially, you cut, wash, and pat dry your romaine wedges (although, you could even do that ahead of time if needed), drizzle over a good amount of your vegan caesar dressing, season with salt and pepper, sprinkle with toasted bread cubes, or croutons (store bought or homemade), and youโ€™re good to go with an impressive, but simple salad. this is also a great option to go to when youโ€™re serving a crowd or throwing a small dinner party, and preparing multiple sides, a main, but also want a presentable time-saving salad - the wedge is where itโ€™s at.

i hope you enjoy this little back pocket recipe as much as i do. also hoping it brings you a sense of ease if youโ€™re needing one!

xo



5-minute (vegan) caesar wedge salad | gf

| serves 6 |

method

  1. plate the lettuce wedges on a large plate or platter arranging every other one in opposite direction (as pictured). drizzle the wedges with the caesar dressing and drizzle with olive oil.

  2. sprinkle the croutons evenly over top the wedges, then use a microplane, or the small holes on a cheese grater to shave the walnuts, then sprinkle over top the wedges as well. season with salt and pepper, and serve with leftover dressing on the side.

ingredients

  • 3 heads romaine lettuce, washed, dried, and cut in half lengthwise

  • 1 serving vegan caesar dressing

  • extra virgin olive oil, for drizzling

  • 1 cup gluten free croutons (homemade or bought)

  • 3 tablespoons walnuts

  • salt & fresh pepper, to taste


similar recipes:


vegan caesar pasta salad

vegan caesar pasta salad

cherry panzanella salad

cherry panzanella salad

creamy broccoli chop

creamy broccoli chop

TOMATO CREAM SAUCE (VEGAN) by Lindsey | Dolly and Oatmeal


happy sunday! i hope youโ€™re having a good weekend so far. itโ€™s a relaxing but busy one here. weโ€™re getting ready for baby (6 more weeks, until my due date!), but also trying to get in solo time with amesy on the weekends. and since itโ€™s finally starting to feel like summer, we hit the beach yesterday, and today we are heading to a splash pad at a local park - all the water activities for this boy! itโ€™s hard to believe weโ€™ll soon be a family of 4, and that amesy will be a big brother. trying to not get too anxious, and let it be what it will be. but thatโ€™s very much easier said than done!

anywho! letโ€™s talk about this sunday sauce! if youโ€™ve been a reader here for a while then you might remember a similar recipe for a similar creamy tomato sauce a couple of years ago. while i whip out the other one when i have time to make the tomato sauce from scratch, the recipe today takes half the time, and zero โ€œcookingโ€ is involved. it is truly a busy personโ€™s meal prep sauce! what we do is make a batch of garlicky cashew cream - yum! then we take a jar of your favorite tomato sauce, and add about 1/2 cup of the cream. from there, a little salt and pepper to punch up the flavor a bit, and some fresh thyme. of course we love this for an easy pasta night. but it can easily be used in place of tomato sauce for any dish you like. here are some of my favorite ways to use it throughout the week:

  • over zoodles, add your protein of choice, but turkey meatballs are great here, or your favorite plant-based protein.

  • take your pasta up a notch, and make a pasta bake (just replace the alfredo sauce for creamy tomato sauce, and go from there).

  • lasagna is one of my go=toโ€™s as well. you could use it here in place of the pesto, or forget the noodles all together and use summer zucchini for a grain-free version (i personally love this recipe, i swap out the cheese for vegan mozzarella, and the yogurt for vegan ricotta).

  • of course pizza is another favorite. the creamy sauce takes it up a notch for sure.

  • and if youโ€™re almost in the thick of winter where you are, over spaghetti squash, or as a creamy base for a minestrone soup would be my winter go-toโ€™s!

whatever you make with it though, you wonโ€™t be disappointed. that bit of creaminess makes everything a bit more extra, but in the best way possible! i hope you get the chance to make it :)

xo!



tomato cream sauce | v

print the recipe

| makes roughly 3 1/2 cups sauce |

method

  1. make the cashew cream. place the cashews in a bowl and cover them with filtered water. let the cashews soak 10-12 hours, or overnight until soft.

  2. drain and rinse the cashews. place them in the container of high-speed upright blender. add the water, vinegar, garlic, a few big pinches of salt, and a few cracks of pepper. blend everything on high for a couple of minutes, stopping to scrape down the sides of the container, as needed. blend until graininess has disappeared, and cashew sauce is silky smooth. taste and adjust any seasonings as needed. store in a lidded container for up to 1 week.

  3. make the tomato cream sauce. add the tomato sauce to a large bowl, add 1/2 cup cashew cream and stir until combined. use as desired. leftovers can be stored in a lidded jar for up to 1 week.

ingredients

  • 1 1/2 cups raw cashews

  • 1/2 cup filtered water

  • 2 1/2 teaspoons apple cider vinegar

  • 1 clove garlic

  • fine salt & fresh ground pepper

  • 24 ounce jar tomato sauce