Sprouted Quinoa & Ramp Sliders w/ Garlicky Cucumber Slaw by Lindsey | Dolly and Oatmeal

this time last year i was in full on meltdown mode.  we were just about to move and i was in the middle of finishing up the manuscript for my cookbook.  there was a month long dispute with our new landlords over the apartment we were supposed to move into, and we were essentially forced to move into the adjacent apartment.  all the things worked out, but the apartment was the smaller unit, so aside from our couch taking up what you would call a living room, everything worked out quite nicely.  if you've followed along here you know i've talked about some of the work we've done to our backyard.  but after some gnarly finds in the soil (oh, hello rusted metal, and partially broken down plastic randomness!) we decided that if we were going to grow any edibles this year they were going to have to be in pots or a raised bed.  

frank took on the challenge and whipped up a pretty sizable and impressive raised bed (all the muscle arm emojis!).  and since the weather's been super lovely we've been gardening and sprucing everything up!  i say this every year, that spring is just the best feel-good season! the market is alive with all the green things, birds so chirpy, flowers popping up, buds, and sprouts - too much to love! and is it just me or are you so much more inclined to be a happier cook?  there's such a difference when the windows are cracked, the door to the backyard is open, and you feel that pulse of life in the air.  

while we've had some days that reached temps in the 80's (!!!), there are also the days where it's cool in the morning and evening, so a nice warm breakfast or supper is still in order - be it spring veg pasta, or roasted strawberry breakfast bowls.  but i'm enjoying mixing those springy greens, especially one of the first greens that hits NYC, ramps.  they're a great mix of spring onion meets spring garlic - subtle but flavorful and fragrant.  

these sliders are mix of a recipe i developed for a client and these falafel sliders from a few weeks ago.  they're made with sprouted quinoa which really helps on 2 levels: one, because sprouted quinoa is awesome for digestion; and two, because i'm terrible at remembering to soak my grains and even worse at sprouting beans and grains : /  so, thank goodness for truRoots who has a really awesome line of sprouted and germinated grains, among other products!  these sliders are super tasty, fluffy but firm, and so easy to put together; and the coating of breadcrumbs makes them less mushy veggie burger, and more crisp, sturdy burger. plus, the quinoa adds just enough protein to make these a substantial meal on their own, and adds such great texture and a sweet nutty flavor.  sometimes i forgo the bun altogether on plop these guys on a bed of greens with a good drizzle of the garlic tahini yogurt sauce. i see them as a forever go-to adding whatever seasonal produce available :)

happy spring! xo. and you can follow me over on snapchat for some garden snaps, pup photos, and daily life :) @dollyoatmeal

* this recipe was created in partnership with truRoots, all opinions, as always, are my own.  thank you so very much for supporting dolly and oatmeal's sponsors!

sprouted quinoa & ramp sliders w/ garlicky cucumber slaw | v + gf

look for sprouted quinoa to help save overnight soak time, if you have to use regular quinoa remember to soak overnight to start the sprouting process.  i really enjoy the cool cucumber slaw here, but any vegetable will work in its place.    

cucumber slaw

  • 1 small cucumber, julienned 
  • half of a small red onion, sliced paper thin on a mandolin
  • 1 teaspoon chopped dill
  • 2 tablespoons sherry vinegar
  • 1 tablespoon garlic tahini-yogurt
  • 1 tablespoon extra virgin olive oil
  • fine sea salt & fresh pepper, to taste

| makes 12-14 small patties |

  • 1 cup truRoots sprouted quinoa, rinsed
  • 2 cups water (preferably filtered)
  • big pinch of salt
  • extra virgin olive oil
  • 1 bunch ramps, stems and leaves roughly chopped (about 1 cup)
  • 1 cup sweet potato puree
  • 1/2 cup italian seasoned, gluten free bread crumbs (or bread crumbs of choice)
  • 2 tablespoons nutritional yeast
  • 1 1/2 teaspoons sumac
  • fine sea salt & fresh pepper




  1. spread the julienned cucumbers on a dishtowel and allow the towel to soak up any moisture, let sit for about 5 minutes.  place cucumbers in a bowl and mix together with the red onion, dill, vinegar, yogurt, and oil.  season to taste with salt and pepper, and set aside.


  1. preheat oven to 375Β°F, line a baking sheet with parchment and brush with olive oil to coat; set aside.
  2. place the rinsed quinoa in a saucepan with the water and salt.  bring the quinoa to a boil, stir, cover, and turn heat to low.  simmer the quinoa for 20-25 minutes, until the water has completely evaporated. remove from heat and let the quinoa come to room temp.
  3. while the quinoa is cooking saute the ramps.  heat a fry pan over medium heat, once it's hot add enough oil to coat the bottom of the pan.  add the ramps, a pinch of salt and pepper, and stir.  cook for about 1 minute, until wilted and bright green.  remove from heat and set aside.
  4. in a large bowl, thoroughly combine 2 cups cooked quinoa, ramps, sweet potato, 1/4 cup bread crumbs, nutritional yeast, sumac, 3/4 teaspoon salt, and fresh pepper to taste.  
  5. place the remaining bread crumbs in a shallow dish, set aside.  using a tablespoon measure, scoop 2 tablespoons worth of the mixture and form into patties.  dip the tops and bottoms of the patties into the bread crumbs and place on the prepared baking sheet.  gently brush tops of patties with a light coating of oil and bake for 25-30 minutes, flipping patties over halfway through, until edges are lightly brown and crisp.  
  6. schmear 1 or both sides of the bun with garlic tahini-yogurt, then top with microgreens, a slider, and some garlicky cucumber slaw. 


similar recipes:

mung bean leek burgers

mung bean leek burgers

spring fattoush salad 

spring fattoush salad 

chickpea bean bowl w/ toasted bread crumbs

chickpea bean bowl w/ toasted bread crumbs

spring onion + pea tendril flatbread - plus, news! by Lindsey | Dolly and Oatmeal

for over 2 years i've been coming to this space sharing recipes, thoughts, ideas, things learned, but it ceases to amaze me that somewhere along the line this blog turned from showing my family members what i'm up to, to sharing and interacting with a community of people.  in that light, i'm so happy and humbled to say that this little blog here has been nominated in the special interest category for the saveur blog awards!  this space has come to mean so much to me, and for it to be recognized in such a way touches me deeply. so thank you to all who voted; those who pop over here from time to time and read or take something away from what's shared - thank you, thank you!  there are over 75 awesome blogs being recognized, so if you would like to vote, you can do so here.

i've been in and out around here, not posting as frequently as i have in the past.  and while i've felt somewhat disconnected because of that, i come back to this space yearning for that connection with you all.  things will continue to be a little less frequent for the next couple of months as i'm in the process of writing my very own cookbook which will be published by The Experiment!  right now it will hover around 100 seasonally friendly recipes, all gluten-free and dairy-free recipes, many of which will also be vegan :)  it's been a crazy process so far, met with daunting challenges, gleeful moments when a recipe i've envisioned turns out the way i wanted it to, and also times where i'm just plain wrecked. i generally tend to be a little on the anxious side about most things, so taking this on has definitely pushed me in ways i've never been pushed before.  this book is being written and developed with heavy doses of bob marley tunes/vibes, mornings full of yoga and meditation, and the constant and undying support of my dear husband.  it's still in the development/testing stages, but the book is coming together little by little, and i am  beyond excited to share it with you in mid-2016! 

but really, there's no celebration if there's not some sort of carb, or veggie flatbread masquerading as a pizza, is there?  this is one of my favorite go-to's as far as pizza/flatbread is concerned, it's super easy, suuuuper tasty, and actually good for you.  i had the chance to run over the farmer's market, where my favorite vendor has returned from hibernation, and was lucky enough to score some freshly plucked spring onions, beautiful pink radishes, and a variety of herbs.  i've also been growing some really special microgreens courtesy of a local farm here in new york, Good Water Farms who was kind enough to offer me 6 flats of microgreens, so we're consuming them in just about everything! spring has most certainly sprung, well wishes for a lovely season to come, all!

big big hugs! xo

spring onion + pea tendril flatbread (v + gf)

besides the base of the flatbread this recipe is a little of this, little of that, kind of a deal. the beginning of spring is always an inspired time of year where i love picking up what's fresh and beautiful, coming home and creating a meal. feel free to substitute what's available to you/what you prefer.  i really love these flatbreads charred a bit, so i have simple instructions on how to do that on your stovetop. 

| makes 2 flatbreads |

  • 1 cup chickpea flour
  • 1/2 teaspoon fine sea salt
  • freshly ground pepper
  • 1 tablespoon extra virgin olive oil, plus more for cooking
  • 1 tablespoon coconut milk
  • 2-3 tablespoons water
  • sorghum flour, for dusting
  • 1/4 cup chive-spinach pesto
  • 1 bunch spring onions, ends trimmed
  • 2 handfuls pea tendrils
  • 2 radishes, sliced paper thin
  • small handful of leafy greens (i used watercress)
  • 1 tablespoon toasted pine nuts
  • fresh lemon juice


  • preheat oven to 400Β° F and place a baking stone (or baking sheet) on a rack placed on the bottom third of oven.
  • whisk together the flour, salt, and pepper.  drizzle in oil and milk; mix using your hands until crumbly.  1 tablespoon at a time, drizzle in the water until you have a uniform dough. knead dough for 5 minutes, until smooth; cover dough with a damp paper towel, let rest for 10 minutes.
  • place a large piece of parchment paper on a flat work surface, dust it with sorghum flour.  divide dough in 2 equal pieces, place the other piece back under the damp paper towel.  roll dough out to 1/4-inch thickness, turning and dusting as you go along so dough doesn't stick to surface.  carefully transfer dough to baking stone (or baking sheet) and bake for 10-12 minutes, until lightly browned and crisp.  
  • turn a stovetop burner to medium-low, place flatbread over top lightly charring each side. set aside and repeat process with remaining dough.
  • while the flatbread is baking, place a skillet over medium heat; brush with olive oil, and place onions in an even layer.  sprinkle with salt and cook each side for 2-3 minutes, until soft and lightly browned;  remove from heat. once cool slice into 1-inch pieces, set aside. toss pea tendrils, radishes, and greens of choice with a squeeze of lemon juice, salt, and pepper.
  • top flatbreads with pesto, onions, salad toss, and pine nuts.

slice and enjoy!

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a microgreen, mint + mango juice for one by Lindsey | Dolly and Oatmeal

these past couple of weekends have been so beautiful.  frank and i have got into a new, spring-y rhythm full of longs walks, afternoon picnics at the park, frequenting farmers' markets, taking our little pup to the dog park and sipping iced coffees!  as we spend more time outdoors we come into contact with all sorts of people - friends, neighbors, acquaintances, doggie friends, and also the random people that are not quite nice or respectful.  i guess i should be happy that more often than not, people in our little neighborhood are generally kind, but this weekend we came across a bunch of people at our local park who were disrespectful and (sorry, but) straight-up a-holes.  we were enjoying some time in the park when our space was rudely disrupted by a rather unprofessional yoga photo shoot.  they neither excused themselves nor apologized when we asked for some space, rather responded with disrespectful comments.  

whatever the case may be, i know these kinds of people are the exception and not the norm, but i would hope they would realize at some point, that no matter how important you feel your job is, people's personal space still matters; that practicing common decency and respect  on a daily basis is still a relevant thing!  

in an effort to rid my mind of these folks, i spent the next afternoon breathing deeply and sipping on this soothing and refreshing green juice.   green juices are a favorite around here.  as the weather warms up i usually purchase too many greens to consume during the week.  by week's end there are surely leftovers which make their way into the blender.  today i used microgreens.  i can't get enough of these beauties; i thought their soft leaves and subtle taste would be a satisfying addition to this juice.  i threw in some mint, lemon juice, mango and ginger, all for their therapeutic properties and a nutrient boost!  cheers to you all, friends! xo

microgreen, mint + mango juice for one 

| serves 1 |

i used microgreens here because i had a boat-load of them leftover.  however, you can use any greens of your choice, be it chard, spinach, or kale.  i give directions using a blender, but feel free to use your juicer, just skip the straining step below.


  • 1/2 cup mixed microgreens
  • 1 large sprig mint (approx. 6-8 large leaves)
  • 1 mango, peeled and cut into chunks
  • a 1-inch piece of fresh ginger root, peeled and chopped rough
  • juice from 1 lemon
  • 5-6 coconut water ice cubes (you can also use water ice cubes)


  • chia seeds
  • extra mint leaves


  • place all ingredients into a high-speed blender and blend for about 1 minute.  for a juice without pulp, pass the juice mixture through a fine mesh sieve over your glass.  garnish with chia seeds and mint, and drink immediately

to your health! enjoy!