spicy

Spicy Broccoli Bowl w/ Creamy Ginger Lentils by Lindsey | Dolly and Oatmeal


i had originally planned to tell you all about cauliflower pizza and how amazing and easy it is to make at home.  but clearly by the title and the photo thus far, that isn't happening!  i really never knew how difficult it was to make a cauli-based crust until i tried, and tried, and tried again - and miserably failed at it each time!  the internet would have you believe that it's easy.  it's not, guys.  my pal ashley said that my failures could have something to do with attempting to make it vegan-friendly - no parmesan or eggs to bind could have been my problem, i suppose.  but when something is so delicate and difficult to make, i ask myself: why make something that's not moving us to our collective goal: getting a meal on the table! i'm all about taking challenges in the kitchen, but there's a time and place for everything.  so whether you have babies, or you're putting in long hours at work, what i think we collectively need is composed, but easy-to-put-together food, something that nourishes each part of us.

that's where this bowl comes in.  it's definitely a nod in a few directions: it's meal-prep easy, it provides leftovers for the week, and it's a bright little bowl that definitely has spring in its sights!  there's 3 major components of the dish, (all of which can made ahead of time for easy execution) the spicy broccoli, cooking the lentils, and whisking together the sauce. 

the broccoli stays super bright here because all you're doing is a quick steam; it's then tossed with chili oil, lemon, and some salt -- so good!  the lentils are cooked easy-peasy, and the tahini-based sauce is simply whisked together.  you can make the components the day/night of, or make them on your designated food prep day (if you have one.  don't feel bad if you don't, i'm all over the place with prepping food these days!) and refrigerate them until you're ready to make the bowl.  the only component that requires your time the day/night of is a super quick saute of onion, ginger, and garlic 👍🏼so while the ingredient list may look like a beast, it's really not when it's broken down - promise!

big love to you all, and happy almost spring equinox! 🙌🏼

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book!  i love regramming you all on instagram stories! xo!



spicy broccoli bowl w/ creamy ginger lentils | v & gf

you could easily double this recipe for more leftovers (especially if you're making this recipe for 2) throughout the week.  while i love lentils as a protein, if you're not strictly plant-based, shredded chicken could be a great substitute.  the sauce makes a bit extra, i used it up as a dressing for salads, or a dip for an afternoon snack.  

| makes 4 servings |

sauce

  • 1/4 cup tahini 
  • 2 tablespoons lime juice
  • 1 tablespoon coconut aminos (or gluten-free tamari)
  • 1 teaspoon sweetener, such as coconut nectar or maple syrup
  • water to thin
  • salt & pepper

lentils

  • 1 cup green french lentils, rinsed and picked over for any shriveled lentils
  • 3 cups water
  • 1 tablespoon extra virgin coconut oil
  • 3 spring onions (or 2 bunches green onions), light and white green parts sliced thin
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1/4 cup chopped cilantro

broccoli

  • 1 head broccoli, cut into florets
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon spicy sesame oil (i like this one)*
  • pinch of salt

*if you don't have spicy sesame oil, or don't want to purchase it.  simply use 1/2 - 1 teaspoon crushed red pepper flakes.



method

  1. for the sauce.  whisk together the tahini, coconut aminos (or tamari), lime juice, and sweetener.  drizzle in water, a little at a time, until you get a runny consistency that coats the back of a spoon.  season with salt and pepper. set aside.

  2. for the lentils.  place lentils in a lidded pot with the water.  bring to a boil, and cover, reduce the heat to a gentle simmer, and cook the lentils until they're tender, about 15-20 minutes,  drain the lentils, and set aside.

  3. wipe the pot out with a clean dish towel and set it back on your stovetop over medium heat.  once the pan is hot, add the coconut oil. then add the onions and stir, cook until tender, about 1-2 minutes.  then add the garlic and ginger, stir, and cook for about 1 minute. then add the lentils and cook for another minute.  remove the pot from the stove and add half the sauce and stir everything together, add more sauce, and salt, if desired. then fold in the cilantro.

  4. for the broccoli. place broccoli florets into the basket of a steamer.  bring about 1-inch of water to a boil and set the steamer inside, cover and cook for 3-4 minutes, until broccoli is tender. (you want to try and time the broccoli to cook in the last few minutes of the lentils cooking.  that way everything is nice and warm when you serve it.)

  5. place the broccoli to a mixing bowl, toss with the oils, lemon juice, garlic powder, and a pinch of salt.  

  6. serve the lentils and broccoli hot, garnish with sliced radish sticks, toasted peanuts, toasted sesame seeds, fresh cilantro, and extra lime juice, if desired.


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Spicy Hummus (Oven) Fries by Lindsey | Dolly and Oatmeal


since i got pregnant i haven't really craved anything that's too bad in terms of food.  i heard that i would have these crazy, impulsive cravings, but so far there hasn't been anything too out of the norm for what i usually tend to favor.  there's the occasional bag of these vegan nacho chips that i could probably eat a whole bag of, sometimes too many of these cookies, and dark chocolate dipped in peanut butter. these tend to be my go-to's. but a few months back frank and i spotted a new falafel restaurant in a nearby neighborhood.  so we got takeout one night and were pleasantly surprised that any single order came with a cabbage salad, an israeli chopped salad, and basmati rice with sautéed onions!  i added on a beet salad to my order, frank added a side of spiced fries.  to my delight the meal also came with a small container of hummus.  as we dug in to our meal i snacked on a few of frank's fries, and because i didn't really have anything else to dip into the hummus, in the fries went!  

needless to say, you're seeing this recipe here today because dipping those fries was one of the best food-related decisions i've ever made. i knew i wanted to make an at-home version because they were just too good, but i also wanted to make a less greasy version (because all that frying makes a pregnant lady's feet and hands swell like whoa!).  the fries i made here are coated with olive oil, dusted with smoked paprika and cayenne, and baked up until golden and crisp.  and my ever-loving french fry husband didn't miss the fried version at all!  the hummus recipe is an iteration of a long-time favorite recipe from heidi.  it's a mung bean-based hummus which is super easy to whip up, is really flavorful, and also very kind on the digestion front!  i suspect that once you give this recipe a try you might be as obsessed as i am ;)

happy summer frie-day, friends! ;) ;) xo



spicy hummus fries | gf & v

the hummus recipe i provide below is a sprouted mung bean-based dip.  i like using mung beans because they are easier to digest, quicker to cook, and provide a really great earthy flavor.  and when i use sprouted mung beans their digestibility only improves (you can sprout your own mung beans, or i usually purchase them from here ).  and i probably sound like a broken record, but a good tahini paste goes a long way - you can find my favorite brands in the recipe notes here.  

| serves 2-4 |

hummus - recipe adapted from 101 cookbooks

  • 1/2 cup sprouted mung beans
  • 1/4 cup tahini paste 
  • 1-2 tablespoons fresh lemon juice
  • 1 clove garlic, roughly chopped
  • fine sea salt & fresh black pepper
  • 1/2 cup water (or more), to thin
  • chopped parsley, to garnish
  • olive oil, to garnish
  • ground sumac, to garnish

fries

  • 3 russet potatoes, cut into 1/4-inch matchsticks
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cayenne pepper 
  • chopped parsley and flaky sea salt, to garnish

method

  • make the hummus.  cook the mung beans according to the directions on the package.  drain and rinse them with cold water until they have stopped cooking.  place them in the container of a blender or a food processor fitted with a metal "s" blade.  add the tahini, 1 tablespoon of lemon juice, the garlic, and salt and pepper to taste.  with the motor running, drizzle in 1/2 cup water, stopping and scraping down the sides until the hummus is smooth.  (you may need to add more water for a thinner consistency.  if so, drizzle in a tablespoon at a time until your desired consistency is achieved.) taste and adjust the lemon juice and/or salt if needed.  place into a bowl and cover with cling wrap.  refrigerate until ready to use.
  • make the fries. preheat the oven to 450°F and line a baking sheet with parchment paper, set aside.  rinse the cut potatoes to remove any unwanted starch, place them on a dishtowel and allow them to dry thoroughly.  once they are dry, toss them together with the oil, garlic powder, salt, smoked paprika, and cayenne pepper.  spread the fries on the baking sheet into a single layer.  bake the fries for 25-35 minutes, flipping them over halfway through, until edges are crisped and browned.  
  • remove the hummus from the fridge and garnish.  serve the fries warm and top with chopped parsley and flaky sea salt.  

dip, and enjoy!


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