lunch

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


if you’re coming off the long weekend, and this week still seems daunting (even on a thursday), then i’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 man’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 i’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 you’re good to go with an impressive, but simple salad. this is also a great option to go to when you’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 it’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 you’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


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GARLIC-TURMERIC SAUCE by Lindsey | Dolly and Oatmeal


happy sunday! i hope you’re having a good weekend so far. it’s chilly, cloudy, and a little misty here in LA on this first june weekend, which is kind of a bummer. i’m also heading into my 30th week of pregnancy which is taking its toll on my physical mobility at the moment. everything is way slower, and my lower back is way more sore. i’m beyond grateful that this little babe is so active, but i’m also trying to stay chill at the thought that he may grow up to be just like his very active big brother. time will obviously tell, but the idea of another little guy making his way into our home very soon is so very thrilling while simultaneously causing me to have pangs of anxiety. so some warm and brightness by way of this turmeric-y sauce is just what this up coming week needs!

this garlicky turmeric sauce is a constant in our house. i’ve been making it for years, and have found so many uses for it. smothered over roasted potatoes, drizzled over a lunch or dinner bowl, surrounded by a bed of vegetables for a wholesome dip/snack situation, or served over your protein of choice (i love how it pairs with grilled fish personally). the base of this sauce is plant-based yogurt (although you could definitely use a greek yogurt if that’s your preference), a bit of tahini paste, and some vinegar. these 3 ingredients are the cornerstone of a lot of sauces i make, bringing substance, flavor, creaminess, and a tangy punch. from there it’s easy to layer in whatever flavors you’re looking to incorporate. in this case we add fresh turmeric root, and fresh garlic for a super bright but earthy sauce. plus, its vibrant color will perk any meal up, and impress any dinner guest.

i hope you love this one 💛



garlic-turmeric sauce

print the recipe

method

  1. in a medium-sized bowl, whisk together the yogurt, tahini, vinegar, turmeric, garlic, and maple syrup. season with salt and pepper. taste and adjust if necessary.

  2. store sauce in a lidded jar or container in your refrigerator for up to 1 week.

ingredients

| makes just over 1/2 cup |

  • 1/2 cup plant-based unsweetened yogurt (i prefer using this one)

  • 2 teaspoons tahini

  • 1 1/2 teaspoons apple cider vinegar

  • 2 teaspoons freshly grated turmeric root (or 1/2-1 teaspoon ground turmeric)

  • 1 garlic clove grated over a microplane

  • splash of maple syrup

  • fine salt & freshly ground pepper


HOW TO PREPARE ASPARAGUS 7 DIFFERENT WAYS by Lindsey | Dolly and Oatmeal


may is unofficially asparagus season (🙌🏼) - hurrah! among a few other pieces of product, like rhubarb for instance, asparagus is my absolute favorite spring vegetable. since moving to LA, i’ve come to appreciate it even more. back in new york, my mom had a good portion of her garden dedicated to asparagus. beginning in mid-april we would watch it peak through the soil until it got mature enough to harvest. and the moment you cut that first stalk you knew that spring had officially commenced. i love to let the asparagus flavor shine by using simple flavors including: oils and vinegars, herbs, and light spices. this time of year asparagus should be tender and sweet, and bright green or sometimes purple (depending on the variety). my mom’s garden asparagus was so tender that it only required a minute of cooking, and in some preparations you could it eat raw altogether. either way, this is the best month to partake in cooking all the asparagus!

here are 7 of my all-time favorite asparagus recipes, and the various ways you can prepare, what flavors you can pair with asparagus, and how to serve asparagus right alongside the rest of your spring haul. there are a couple soups for those brisk, chilly spring days, a few ways to roast asparagus with the most complimentary flavors to best serve this delightful vegetable with. we also have an asparagus sandwich with avocado and punchy dijon, and a spring rainbow bowl that will perk up your lunch game big time.

i hope these recipes offer some ease and comfort in these warm/hot/chilly/cold days :) xo!


CASHEW CREAM OF ASPARAGUS & SPRING ONION SOUP

CASHEW CREAM OF ASPARAGUS & SPRING ONION SOUP

this soup shouts asparagus. it uses about 2 whole bunches, plus some aromatics to really make it sing. we add some soaked cashews to make it a luscious, creamy vegan bowl. it’s perfect for this season when it’s not quite hot enough at night (or even during the day sometimes) to do away with all the cozy that soup brings. this is also perfect appetizer, or to right alongside your main dish.


BALSAMIC ROASTED ASPARAGUS W/ FRIED CAPERS & 7-MINUTE EGGS

BALSAMIC ROASTED ASPARAGUS W/ FRIED CAPERS & 7-MINUTE EGGS

this bowl combines so much of the beauty that is spring. there’s balsamic roasted asparagus, fresh baby greens, pea shoots, and runny eggs. the colors alone scream spring with all those green and yellow tones. it’s the kind of meal that' combines the ease of preparing fresh ingredients, with the bits of complexity in flavor. the balsamic-roasted asparagus is one of my favorite ways to prepare it, the flavors are surprisingly complimentary of one another. this is a great dish to whip up for lunch, or a quick dinner.


CREAMY TAHINI & LEMON ASPARAGUS SOUP

CREAMY TAHINI & LEMON ASPARAGUS SOUP

this soup knows no bounds with the amount of flavor going on here. there’s enough tahini added here to make this soup a bit creamy without any dairy or the need for any starchy vegetables. what you get is essentially spring in a bowl, with a good dose of zing from the lemon juice. add all the garnishes, or just leave it be. whatever you choose to do it will be absolutely delicious either way.


CILANTRO BLACK RICE W/ ROASTED GARLIC SCAPES & ASPARAGUS

CILANTRO BLACK RICE W/ ROASTED GARLIC SCAPES & ASPARAGUS

this recipe is an old standby. it combines a wonderful array of spring vegetable you likely see at your farmers’ market or grocer this time of year. it’s a humble dish with lots of flavor. the rice is cooked with cilantro sprigs which is a simple technique to infuse a good amount of herbaceous flavor into your rice. the garlic scapes and asparagus are given a quick sauté making them bright and flavorful. add some toasted almonds to top and you’ve got yourself a simple little side dish, or a lovely bed to top with your protein of choice to make it a heartier meal.


ASPARAGUS, PEA & BROCCOLI RABE SAUTE OVER A CHIVE-CHICKPEA MASH

ASPARAGUS, PEA & BROCCOLI RABE SAUTE OVER A CHIVE-CHICKPEA MASH

this fan favorite from years ago is one of my absolute favorite dishes on this site. while it may sound like a ton of ingredients, it’s quite simple to put together. this dish bursts at the seams with everything spring - i think i tried to cram everything spring forward into this dish, and it tastes that way too. there are freshly shelled peas, broccoli rabe, and sweet asparagus sitting a top a simple chickpea mash with delicate onion flavor thanks to spring’s first spring onion: chives. it makes for an impressive meal - both for your eyes and belly.


SAUTEED ASPARAGUS & DIJON AVOCADO SANDWICH

SAUTEED ASPARAGUS & DIJON AVOCADO SANDWICH

this is simple, humble sandwich that is easy to put together at home, or take on the road. it’s a wonderful compact meal that stands up to the elements while also delivering a little punch of flavor, creaminess, and crunch. it’s wonderful for spring picnics, for a random sweltering spring beach day, or just to take as your desk lunch.


SPRING RAINBOW BOWL W/ HONEY MUSTARD TAHINI

SPRING RAINBOW BOWL W/ HONEY MUSTARD TAHINI

if you meal prep, this dish is for you. i love taking the odds and ends leftover from meal prep to combine a bright bowl. this bowl also happens to contain the sunshine-y vibes that spring inspires. and when you combine it with 2 vivid dips how could you wrong? there’s roasted asparagus, roasted purple sweet potatoes, cucumber and carrot ribbons, ripe avocado, sautéed greens and mushrooms, and a runny egg. it basically has everything you could want in a lunch bowl.


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