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GREEN GODDESS DRESSING (VEGAN) by Lindsey | Dolly and Oatmeal


if there was ever a universal sauce, green goddess dressing is it! while this isn’t an exclusively “summer” sauce, i love it best during the hot summer months. the yogurt, and fresh herbs lend a cooling vibe to each and every meal it graces. it’s creamy, yet light, and adds so much flavor, while not being overpowering. there are quite a lot of vegan green goddess versions out there in grocery stores and the internet, but nothing compares to a homemade version with your designated mix of herbs and seasonings; and most importantly: no weird emulsifiers or additives (as many bottled brands can have, unfortunately).

if you’re familiar with a lot of the creamy recipes on this site, then you’re used to me referencing this greek-style plant-based yogurt that i love for just about everything from making vegan labneh, yogurt-tahini, and this vegan caesar dressing. while you can use your preferred yogurt of choice, i lean on that greek-style yogurt once again here. to it, we add a whole bunch of fresh summer herbs, and squeezes of tart lemon juice. and in leui of anchovies, we coconut aminos (of miso paste) for a bit of umami flavor. it’s essentially a super simple list of ingredients for what results in a powerful little dressing that also qualifies as a sauce and dip.

a few things i love using it for (in no particular order):

  • used as a sauce over vegetable, chicken, or fish kebabs

  • mixed into a potato salad instead of a traditional mayonnaise base

  • drizzled over your favorite green salad or a wedge salad situation

  • used as a dip for fresh cut vegetables and grilled (or toasted) bread

  • a dip for roasted or grilled sweet potato wedges

  • slather it over bread and make a green goddess sandwich

  • or use it as a dressing for a cold, green goddess pasta salad

sky’s the limit! xo!



green goddess dressing | v

| makes 1 1/4 cups |

print the recipe

method:

  1. in the cup of a food processor fitted with a metal “s” blade, combine the herbs, garlic, 1 tablespoon lemon juice, mustard, 2 teaspoons coconut aminos, and yogurt; season with salt and pepper. blend, stopping to scrape down the sides of the container. taste and add more lemon juice, coconut aminos, and/or salt & pepper if necessary and blend once again.

  2. once the dressing is to your liking, transfer to a lidded bottle or jar and store in your refrigerator for up to 5 days.

ingredients:

  • 1/4 cup fresh parsley

  • 1/4 cup fresh chives

  • 2 tablespoons fresh dill

  • 1 clove garlic, peeled and smashed

  • 1-2 tablespoons lemon juice

  • 1 teaspoon dijon mustard

  • 2-3 teaspoons coconut aminos

  • 1 cup unsweetened plant-based yogurt (preferably greek-style, like this one)

  • salt and fresh ground pepper



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 i’m hitting 40 weeks pregnant in the next few days 😅😬). 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. it’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 there’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, it’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 don’t call for water to thin it. i found that if it’s thinned out, it doesn’t make a thick enough nest for the salad to sit in.

  • i use a gluten-free boule from a local maker (if you’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 you’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

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