we’re just gonna start with the news, because i’m so excited to finally share it with you! 🎉WE’RE HAVING A BABY!🎉 baby love #2 is on the way, and HE(!!!) is due late this summer!! another little guy will be making us a family of 4 (5, if you’re like us, and count your pup as a child) and while initially i was in a state of shock at the thought of another boy, i am so excited at the idea of he and amesy being best little buds. we thought for sure that it was a girl. i had it all figured out that between both of our immediate families, the siblings have been girl/boy. this will be the first on either side where there are 2 boys. so it just goes to show that genetics only go so far, i suppose.

this pregnancy has been pretty good to me so far. my first trimester was all nausea all the time, but aside from that it was quite easy. and i’m so grateful. i never shared this before, but during my first trimester with amesy i was put on bed rest for about 6 weeks. i had a subchorionic hemorrhage, which is essentially an active bleed in the gestational sac. it was quite sizable and the bedrest was to prevent the hemorrhage from rupturing. it was probably the scariest thing i have ever gone through, but thank goodness amesy made it out of that first trimester, and i went on to have a very healthy pregnancy after that. needless to say, this time around i was was convinced it would happen again (apparently it’s common to have it again if you’ve had it before), but luckily we made it through this first trimester with zero sign of any bleed.

with all the worry of the first trimester aside, my mind is feeling a bit more at peace. we’re beginning to plan some things, some for baby, but mostly for amesy. i’m trying to think of everything i can to make this as easy a transition for him. which has translated to him moving into a big boy bed, starting the beginnings of potty training, and all that fun stuff! but in all honesty, i worried about so much in my pregnancy with amesy, that this time around i’m really just trying to take it all in stride, and just grateful for every day that i get to carry and care for this babe.

so where am i going with all this? and why am i celebrating this news with roasted veg? basically because i haven’t been able to stomach roasted anything for close to 3 months, and i’m finally able to enjoy roasted veggies once again. and more than that, i paired my favorite medley of fresh veg with my ultimate go-to (pregnant or not): dairy-free tahini yogurt. it’s the kind of sauce that you want to pour over everything, sop up with any scrap of bread you can find, or just eat it with a spoon. it’s that good. and if you’re on the other side of the world where it’s still hot and you have a plethora of tomatoes and cucumbers you could make this version that i posted the other day on instagram. like i said, the possibilities are endless with this sauce.

wishing you all a beautiful week ahead!

sumac-roasted veggies w/ tahini yogurt | v & gf

you could use this sauce in so many applications, but my favorite for this time of year is to brighten up roasted winter vegetables. there’s a good bit of punch and tang in the sauce, so it’s the perfect thing enliven winter meals (especially late winter meals). i used baby potatoes, red onion, and a mix of broccoli and romanesco, but feel free to use your preferred assortment of vegetable, you really can’t go wrong.

here are my favorite brands of dairy free yogurt to use here:

print the recipe

| serves 4 |

tahini yogurt

  • 1/3 cup tahini

  • 3/4 cup plant-based unsweetened plain yogurt (preferably greek-style)

  • 1-2 tablespoons fresh lemon juice

  • 1 clove garlic, grated on a microplane

  • salt

  • water to thin

sumac-roasted veggies

  • 1 lb. new potatoes or fingerling potatoes, cut into 1-inch pieces

  • 1 red onion, cut into 1/2-inch wedges

  • 3 tablespoons avocado oil, divided

  • 3 teaspoons ground sumac

  • salt & fresh ground pepper

  • 1 head broccoli or romanesco (or 1/2 broccoli, half romanesco), cut into bite size pieces

  • 1 tablespoon finely chopped mint

  • 1 tablespoon finely chopped parsley

  • crumbled vegan feta or mozzarella, to top


  1. make the tahini-yogurt. in a large bowl, whisk together the tahini, yogurt, 1 tablespoon lemon juice, garlic, a few pinches salt, a few grinds of pepper, and 1 tablespoon water. taste and add more lemon juice, salt, and water if needed. (if you’re looking to smear the bowl with the yogurt sauce, then i would suggest not adding as much water, you want it thick enough for it not to run down the sides of the bowl.) pour the sauce into a lidded jar or container and store in the fridge for up to 1 week.

  2. roast the veggies. preheat oven to 400°F, and line baking sheet with parchment paper. in a large mixing bowl, combine the potatoes and onions with 1 1/2 tablespoons oil, 1 1/2 teaspoons sumac, and a fat pinches of salt. toss together until everything is even combined. spread the veggies out evenly into the baking sheet and bake for 35-40 minutes (the potatoes will be lightly golden). while the potatoes and onion are cooking, add the broccoli or romanesco to your mixing bowl, and add the remaining 1 1/2 tablespoons oil, 1 1/2 teaspoons sumac, and another good pinch of salt. toss it all together until combined. pull the potatoes from the oven, and add the broccoli (or romanesco) to the tray. roast for another 8-10 minutes, until the broccoli (or romanesco) is tender; and the potatoes and onions are lightly browned and edges are crisp.

  3. let the veggies cool slightly while you prepare your bowl. if you’re smearing your bowl with sauce (alternatively, you could serve the roasted veggies with a side of sauce), add half the sauce to a large shallow bowl, and use a large spoon to spread the sauce into the bottom and sides of the bowl,. add the veggies to the center. top with the chopped mint, chopped parsley, and crumbled vegan cheese (if using).

similar recipes:

everyday roasted veggies

everyday roasted veggies

warm fingerling potatoes w/ garlic turmeric sauce

warm fingerling potatoes w/ garlic turmeric sauce


i’m going to keep this short since i think we can all agree that potatoes - especially creamy potatoes - speak for themselves. essentially, this dish is a combination of the thin slices of hasselback potatoes, combined with the creaminess that is a potato au gratin. there’s a sauce that includes almond milk simmered with garlic, and mixed with soaked cashews, some nutritional yeast, and a couple other pantry goods. it smothers said potato slices, and then is topped with vegan cheese shreds. it’s a pretty easy dish to compile, and quite inexpensive as well, if i may add. the most labor intensive part comes when you arrange the potatoes and shallots vertically in your pan, other than that, it’s a pretty smooth ride for something so delicious :)

this pot of potatoes could possibly feed a small army, or some very hungry guests at your thanksgiving or holiday table. i’ve included some recipe notes below that may answer some questions. i truly hope you get the chance to make this one, it’s so good :)

happy days, friends. xo!


notes -

  • using a mandolin is your best bet here. it streamlines the process, and gives you even slices and guarantees even cooking.

  • vegan cheese tip - if there’s a preferred shredded vegan cheese brand you like, go for it. however, i prefer using miyoko’s vegan mozzarella. the flavor is on point, and it melt, bubbles, and browns like dairy-based cheese. the only down side is that it’s super soft. while you could definitely crumble the cheese, i like throwing it in the freezer for 10-15 minutes, then using the large holes on box grater.

  • this dish is best made the day of. unfortunately it tends to dry out if you make it ahead and try to reheat (i haven’t tried to reheat leftovers in the microwave, however. let me know if you try!).



  • 3/4 cup cashews, soaked for at least 3 hours or overnight, drained and rinsed

  • 2 cups unsweetened almond milk

  • 5 cloves garlic

  • 2 1/2 teaspoons salt

  • a few cracks fresh pepper

  • 1/2 cup nutritional yeast

  • 1 1/2 teaspoons dijon mustard

  • 1 1/2 teaspoons apple cider vinegar

potatoes & shallots

  • extra virgin olive oil

  • salt & pepper

  • 4-5 lbs (about 6-8) russet potatoes, peeled

  • 5 shallots

  • 2-3 sprigs fresh thyme, plus more for garnish

  • 4 ounces shredded vegan cheese


  1. preheat oven to 325°F.

  2. make the cream. combine the almond milk, garlic, salt and pepper in a small saucepan. bring to a simmer, and whisk frequently, until the garlic cloves are tender, about 12-15 minutes. let cool for about 10 minutes.

  3. pour the almond milk mixture into the container of an upright blender. add the cashews, nutritional yeast, dijon, and vinegar. blend on high until everything is creamy and smooth, about 45 seconds. taste and adjust any seasonings (keep in mind: the sauce will be quite salty, that’s ok since we don’t season the potatoes). set aside.

  4. oil the bottom and sides of a 3 - 3 1/2 quart baking dish, braiser, cast iron pan, etc. sprinkle the bottom with coarse sea salt, a couple cracks of fresh pepper, and a few thyme sprigs.

  5. using a mandolin (or if you have really great knife skills, a sharp knife), carefully slice the potatoes and shallots very thin, about 1/8-inch thick. fan the potatoes out vertically, making your way from the edge of the pan into the interior as you go. wedge the shallot slices between the potatoes. you want everything to cook evenly, so pack them, but not too tightly. sprinkle over the remaining thyme, then evenly spread the cheese over top as well.

  6. cover tightly with parchment paper, and then with foil. carefully transfer to the oven and bake for 60-80 minutes, until potatoes are tender. remove the parchment and foil and increase the heat to broil. broil until the cheese is lightly browned in spots and bubbling, about 5-10 minutes.

  7. remove from the oven and garnish with more thyme. let the potatoes cool for 20-30 minutes before serving.

more thanksgiving recipes:

vegan twice baked potatoes w/ pumpkin seed dukkah

vegan twice baked potatoes w/ pumpkin seed dukkah

cheesy herb-crusted squash

cheesy herb-crusted squash

ginger apple crumble pie

ginger apple crumble pie

Salty Smashed Potatoes w/ Harissa Yogurt by Lindsey | Dolly and Oatmeal

i think we can unequivocally say: potatoes are life.  especially this time of year.  around mid-june, back on the east coast, would be the beginning of new potato season.  my favorite farm stand, fishkill farms at our tiny brooklyn farmers market had the best little taters, second only to the csa potatoes my mom would get from stone barns farm.  every week we looked forward to roasting them plain with a bit of salt & pep, grilling them kebab-style with red onions, or making a potato salad.  but in all that time, i never tried a smashed version.  a couple weeks ago,  frank and i had a very casual memorial day celebration at our place, and i made smashed potatoes for the first time!  and now i'm kind of obsessed with them.  so much so, i have a few notes/technique tips for you to making these potatoes the very best.  

let's get started:

to start, choose your potatoes wisely.  I would advise to use fresh, market potatoes, simply because they taste the best.  you also want to keep them whole when you boil them, so the little to medium ones work best. 

next, i tried 3 different techniques in smashing them: using the bottom of a glass - this worked, but didn't make the potatoes craggy enough.  getting as many craggy surfaces allows for a lot of crunchy bits - which is key.  using the bottom of a baking sheet - while this is a great way to smash them if you're low on time, it still doesn't' produce a craggy enough surface (for me).  using a fork - i used a couple different forks, and what i found best was a large serving fork.  the potatoes are quite tender at the point when you're smashing them, so i found that a large fork, with a good amount of space between each prong worked the best.  and, drum roll, they produced the very best craggy, crunchy tops!  take away: use a serving fork!

another find. this might be controversial, but we're gonna roll with it.  i know there's all sorts of scientific studies/research that you should really use high heat oil when cooking above 350°F, and i usually do, but i really couldn't get down with the flavor of avocado oil on these babes.  so! i used extra virgin olive oil for that perfect flavor.

serve them immediately.  they're best when served straight out of the oven.   i wouldn't recommend this as a make-ahead dish.  you can reheat them, but they're kinda not the same (similar to reheating french fries, ya know?).  and that it on my notes! 

one more thing, i served these with a simple harissa yogurt sauce, which adds creamy, spicy, cool elements to the mix that just give you just about everything you need.  but could definitely eat them plain, with vegan sour cream, maybe some kite hill cream cheese, yogurt-tahini sauce, etc., etc.!

happy june, lovelies!! xo

salty smashed potatoes w/ harissa yogurt | v & gf

  • to note, the harissa paste i used had preserved lemon in it.  so, if you're using a homemade or store-bought harissa, with no lemon juice, i would suggest adding a squeeze into the sauce.
  • all other recipe notes can be found above! :)


| serves 4 |

  • 1 1/2 pounds new potatoes
  • 3 tablespoons extra virgin olive oil, plus more for greasing
  • 2 tablespoons chopped parsley, plus more for garnish
  • flaky sea salt
  • fresh ground pepper

harissa yogurt (makes extra)

  • 5 ounces dairy-free (plain, unsweetened) greek-style yogurt (preferably this brand)
  • 2 tablespoons harissa paste (this is my favorite brand)
  • 1-2 teaspoons maple syrup 
  • 1 garlic clove, grated
  • fine sea salt
  • fresh ground pepper
  • chopped parsley and dill, for garnish (optional)


  1. place the potatoes in a large pot of salted water, and bring to a boil. turn the heat down to a simmer.  cook the potatoes until just tender (use a sharp knife to pierce a potato, if it sticks a bit but can easily slide off the knife they're ready), checking at the 10 minute mark, if they're not tender, continue to cook, checking after a couple of minutes under tender.
  2. while the potatoes are cooking, mix together the yogurt, harissa, 1 teaspoon maple syrup, garlic, and salt and pepper to taste.  taste and add more maple syrup if needed. cover, and place in the refrigerator until ready to serve.
  3. drain the potatoes, then let them dry a clean dish towel.  
  4. preheat the oven to 450°F.  line 2 baking sheets with parchments paper, and grease with a good drizzle of olive oil; use your hands to distribute it evenly.  place the potatoes on the oiled pans, about 1-2 inches apart. use a large fork (notes above)  to gently smash the potatoes down. 
  5. pour the remaining oil into a dish, use a pastry brush to brush the tops and sides.  sprinkle with chopped parsley, flaky sea salt, and a few cracks of pepper.
  6. bake in the oven for 15-20 minutes, until browned and crisp. remove from the oven and sprinkle with more parsley, and some dill sprigs.
  7. serve immediately with the harissa yogurt sauce.      

more potato recipes:

roasted fingerling w/ romesco & herby black quinoa

roasted fingerling w/ romesco & herby black quinoa

creamy horseradish potato salad w/ pickled shallots & dill

creamy horseradish potato salad w/ pickled shallots & dill

warm fingerling potatoes w/ garlic-turmeric sauce

warm fingerling potatoes w/ garlic-turmeric sauce