meal prep

WHIPPED TAHINI SAUCE by Lindsey | Dolly and Oatmeal


i’ve been waiting quite a while to post this recipe. i was most familiar with tahini as an ingredient in hummus. my mom would buy it at the health food store a few times a year when she would whip up hummus. but aside from that, we never used tahini in our house. until i went dairy free years ago. since then, it’s been an all-time favorite ingredient of mine (if you do a quick search on my site, a plethora of recipes will pop up!). it’s that kind of pantry staple that lends depth, flavor, and creaminess in just about any and every dish you could imagine. be it salad dressings, soups, drizzled on your favorite mains and salads, tahini is a rich and satisfying partner to whatever it is you’re preparing regardless of whether you’re whipping it or not.

add that tahini with a few other basic ingredients to a food processor, and you’ve got yourself the smoothest and frothiest sauce to spread, drizzle, and add to all the things. you can serve this dip/sauce immediately after you make it, which will be a bit on the warm side from the motor of your food processor. or, you could store it in your fridge and serve it within 5-7 days. this obviously will result with a colder sauce/dip, and will have seized a bit and have a thicker consistency. this is completely normal and great to serve as a dip. but, if you would like it to be thinner and more on the drizzling side of spectrum, just whisk a bit of water in a little at a time to get your desired consistency - don’t forget to taste it after and season the tahini if need be, the water can dilute it, especially if you add enough.

this is the kind of sauce that elevates any dish really - it turns bland grilled chicken is completely different meal. it magically makes roasted veggies more appealing, or a salad more creamy and exciting. whatever random (or non random) meals or ingredients you have in your fridge, whipped tahini will 100% make them more satisfying - promise!

also! we’ve started a hashtag! if you make any of the sauces from this sunday series, you can hashtag them on instagram with: #prepsaucesunday so we can all share in the fun, and hopefully get even more ideas on how we’re using these sauces throughout the week!

xo!!



whipped tahini sauce

| makes roughly 2 cups |

print the recipe

method

  1. place the tahini, 2 cloves garlic, 2 tablespoons lemon juice, and salt into the container of a food processor fitted with a metal “s” blade. with the engine running, drizzle in the cold water 1/3 cup at a time until you have reached your desired consistency. for me, this usually takes about 1 cup of water to achieve a frothy, light sauce. if you want it on the thicker side, do not add as much water.

  2. taste and adjust seasonings, adding more garlic, lemon juice, and/or salt. store whipped tahini sauce in an airtight jar or container in your refrigerator for up to 7-10 days.

ingredients

  • 1 cup tahini paste

  • 2-3 cloves garlic, peeled and smashed

  • 2-3 tablespoons fresh lemon juice

  • 3/4 teaspoon salt

  • 2/3 cup - 1 cup cold water


ZA'ATAR PESTO by Lindsey | Dolly and Oatmeal


hey! i’m popping in real quick to share yet another sunday meal prep sauce. this one’s for a wonderful twist on traditional pesto where we essentially replace the basil with parsley and za’atar spice. if you’re not familiar with za’atar it’s a spice blend traditionally made from dried marjoram, thyme and/or oregano, toasted sesame seeds, dried sumac, and sometimes salt. it’s generally used as a rub on meats, sprinkled on fish or poultry, added to roasted veggies, mixed with oil to top bread, etc.!

today we’re mixing za’atar spice/seasoning into a herby/nutty/garlicky base of parsley, toasted pine nuts, fresh garlic, and olive oil. it’s one of my favorite ways to utilize za’atar and it makes for such a bright and light summer sauce. i first had a similar pesto at a restaurant in the west village. it was one of mine and frank’s last meals out before we became parents to amesy. but the restaurant has since closed, and we’ve moved almost 3,000 miles away, so the need to make my own version of what i remember that pest to taste like has been somewhat essential. and i thought i ought to share this recipe here with you because it’s that good!

before i leave with the recipe, here are a few ways to use this sauce to spice up your food/life throughout the week:

  • forever and always on this leaf-less salad. the pesto acts just like a salad dressing here, and all you may need is a bit more salt and you’re good to go!

  • swirled into this flatbread (literally one of the most delicious things to use it for. just replace the first 5 ingredients with a few dollops of the za’atar pesto).

  • use as a marinade for veggie, chicken, or even fish (i love salmon here) kebabs.

  • mixed into roasted veggies.

  • mixed into potato salad or roasted potatoes

  • on flatbread, pizza, or pasta!

happy sunday, friends! xo



za’atar pesto | v

| makes just under 1 cup |

print the recipe

method

  1. in the cup of a food processor fitted with a metal “s” blade, combine the parsley, pine nuts, lemon juice, garlic, a few pinches salt, and a couple cracks of pepper. while the food processor is running, drizzle in the 1/2 cup of olive oil and blend until everything is broken down and sufficiently mixed together, stopping a couple times to scrape down the sides of the container. taste and add more salt, pepper, or lemon juice, if needed.

  2. scrape the parsley and olive oil mixture into a bowl. stir in the za’atar spice until combined. taste and adjust any seasonings, if necessary. scrape the za’atar pesto into a lidded jar. pour over the remaining 1/4 cup olive oil to prevent the pesto from browning in the fridge.

  3. za’atar pesto can be stored in the fridge for up to 3 weeks. let pesto stand at room temp roughly 30 minutes before using.

ingredients

  • 1 cup fresh parsley

  • 3 tablespoons toasted pine nuts

  • juice from 1/2 small lemon

  • 1 clove garlic, roughly chopped

  • salt & freshly ground pepper

  • 1/2 cup, plus 1/4 cup extra virgin olive oil to top

  • 1/4 cup za’atar spice


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


happy sunday! i hope you’re having a good weekend so far. it’s a relaxing but busy one here. we’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 it’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! it’s hard to believe we’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 that’s very much easier said than done!

anywho! let’s talk about this sunday sauce! if you’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 “cooking” is involved. it is truly a busy person’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=to’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 you’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-to’s!

whatever you make with it though, you won’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