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 πŸ˜…πŸ˜¬). 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)


  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

Maca Almond Butter & Sweet Potato Toast by Lindsey | Dolly and Oatmeal

i'm a bit sleep deprived here so i'm going to keep it short for today.  amesy has been going through what our doctor and the internet have called the "4-month sleep regression" and before this past week i would have told you that there's way too much info out there, and that babies will be babies.  but something has woken in him, LITERALLY!  motherhood is definitely challenging me these days, and sometimes i feel completely inadequate at it while also trying to work full time.  (and don't get me started on the whole hormone thing, that's been a beast.) being pulled to be present in two places at once has it's challenges, and the end result has me feeling like i'm not doing well in either category.  so i'm making some changes around here to take some of the pressure off. 

when i first started this space i drew so much inspiration from vegetables, fruits, food in general (and i still do).   i love taking photos of the process of each recipe.  i loved (and still love) styling food and props in beautiful ways, testing my skills behind the camera, and getting the shot that i foresaw in my head.  the creative process behind recipe development, styling, executing, editing, and then putting the finished product here - i couldn't love my job any more!  i knew having a baby, and wanting to raise him myself, would shift that process a little, but i've found that it completely changes the process. and so, for now, i don't foresee a lot of heavy styling, or a lot of process shots in my posts.  i hope you all won't think they're too bland or boring, or be looking for something that i'm not able to give at this time.  i keep hope that this new way of doing things will give way to another form of creating, one that i haven't yet explored. but in the meantime here's my go-to, hormone-aiding maca almond butter and a piece of toast.  whenever i make homemade nut butter i like playing with the flavor a bit, whether it's a dash of cinnamon or some other spice, but i've been adding maca to everything for extra balance and energy boost.  plus, the flavor of maca is really great.  think somewhere in the realm of burnt, earthy caramel, but in powder form.  i can't get enough.

so this toast.  i made it the other week since seeing a version of it here. it's basically a piece of your favorite bread (or bagel), toasted, slathered with this all-star cream cheese, topped with cinnamon-roasted sweet potato chunks, drizzled with maca almond butter and honey, and topped with crunchy cacao nibs.  it's the perfect crunchy/squishy, sweet/tangy, balance for a humble piece of toast.  xo's

and if you haven't checked out these beautiful posts from across the web yesterday.  it's a series of blog posts called, #immigrantfoodstories put together by kimberly hasselbrink .  i couldn't get my stuff in order in time to participate, but please give these a read and check out the lovely recipes posted :)

Maca Almond Butter & Sweet Potato Toast 

i used sprouted almonds here just because they're easier for me to digest, but un-sprouted will work here just fine.  you could also experiment with another nut like walnuts or cashews.

| makes about 1 cup of maca almond butter |

  • 3 cups raw almonds 
  • 1 tablespoon maca powder
  • a few pinches pink sea salt (or regular sea salt)

toast (makes extra sweet potatoes)

  • 2 medium sweet potatoes, cut into 1-inch chunks
  • 1 tablespoon unrefined extra-virgin coconut oil, melted
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1 slice gluten free bread
  • dairy-free cream cheese (i use this one)
  • maca almond butter
  • runny honey or maple syrup, to taste
  • cacao nibs, to garnish


  1. in a food processor fitted with a metal "s" blade, blend the almonds until smooth, about 7-8 minutes.  add the maca and a few pinches of salt and blend once more until fully incorporated.  store in a lidded jar in the refrigerator.  
  2. preheat oven to 375Β°F and line a baking sheet with parchment.
  3. in a medium sized bowl, toss together the potatoes, coconut oil, cinnamon, and salt.  transfer the potatoes to the prepared baking sheet and bake in the oven for 40-45 minutes, turning them halfway through, until the edges are crisp and lightly browned.  remove from the oven and set aside.
  4. toast a slice of bread, spread a good amount of cream cheese over the bread, add about 1/3 cup sweet potatoes, drizzle on maca almond butter and honey, and top with cacao nibs.

similar recipes:

macadamia ricotta & black currant jam on toast

macadamia ricotta & black currant jam on toast

cilantro & hemp salad on toast

cilantro & hemp salad on toast

spicy sweet potato & avocado sammie

spicy sweet potato & avocado sammie

Summer Fridays!: Macadamia Ricotta & Black Currant Jam On Toast | V by Lindsey | Dolly and Oatmeal

we're embarking on our first "baby class' tonight, although it's more of a partner yoga class for labor and birth.  i would lying if i didn't confess that i'm a tad apprehensive.  opening up oneself in a vulnerable state is not something that comes easy to me.  instead, i prefer to fall apart in safe spaces with the humans that know me best.  so, the thought of being in a group, albeit small, and discussing things that are sure to scare the crap out of me is not my idea of a good night.  however, i'm super eager to hear a different approach to what i've been reading up on and told by my obgyn.  i've found that throughout my pregnancy not one source has been truly correct about one thing or another, but rather, frank and i have really took on this experience and tried to go with the flow and figure things out along the way.  

my first trimester was nothing that any book or professional could have prepared us for, it was a scary and lonely time that i'm not sure i'm ready to talk about yet, but nonetheless we got through it and we're better for it.  throughout that time we definitely came to appreciate the notion that life happens and you can prepare for things as much as possible, but there are unexpected ups and downs that no one can plan for (just as in non-preganancy life!).  as we close in on 5 weeks until this little guy arrives i find myself bopping back and forth between what our post-natal world will look like, how much joy it will bring me seeing frank hold our son, and looking into the face of a teeny human brought to us with every ounce of light and love there is.  i'm not sure there's a way to prepare for those feelings, they seem too intense to embrace right now, but we're trying to imagine how it could feel.

one thing i've been coveting the past few months is anything on toast.  a few weeks ago i posted this salad on toast.  so i wasn't sure this site, or you all, needed another toast "recipe".  nevertheless, i came to the conclusion that this cheesy jammy snack was too good not to share!  last summer, before babies and other things, frank and i went out to LA to see my brother and his (then girlfriend) fΓ­ance.  we stopped at one of our favorite spots one morning, sqirl.  i had the porridge, frank had their "famed ricotta toast" on brioche with seasonal jam.  when i took a bitty bite my tastebuds were so in love.  the thick, mushy bread, the creamy and slightly salty ricotta, and that sweet jam.  in a matter of seconds all those flavors and textures made so much sense.  since then, i've been dreaming of making my own version using the macadamia ricotta from my book.  i made the ricotta a bit more friendly to a sweeter dish, taking out the miso and garlic.  i used my favorite gluten-free focaccia and made a quick, small-batch black currant jam to go along with it.  whether you use a fresh-made jam or your favorite store-bought one, it's sure to be a good day ;)


black currant jam & vegan ricotta on toast 

recipe inspired by Sqirl

you can use any jam here.  although my favorites are a blackberry, raspberry, or this currant jam.  and if you're not sensitive to gluten, use a good brioche or challah bread here.


  • 1 cup black currants
  • 1/4 cup filtered water
  • 2 tablespoons - 1/4 cup organic cane sugar
  • pinch of salt 


  • 1 cup raw macadamia nuts, soaked overnight, rinsed and drained
  • 1 1/2 tablespoons nutritional yeast
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 8-10 tablespoons filtered water
  • fine sea salt, to taste
  • 1 loaf gluten-free focaccia (or any , cut into 1-inch slices and toasted


  1. make the ricotta.  in a high-speed blender, blend the nuts, nutritonal yeast, vinegar, lemon juice, and 8 tablespoons of water on high, scraping down the sides and adding more water until you get a smooth, but fluffy consistency.  taste and adjust the salt and/or vinegar and lemon juice.  place in the fridge until ready to use.  macadamia ricotta can be made in advance and will stay fresh in a lidded container in the refrigerator for 1 week.
  2. make the jam.  over medium heat, combine the berries and water in a small heavy-bottomed pot.  bring the mixture to a subtle boil and stir for about 5 minutes, until the berries break down, and water reduces a bit.  turn heat down to a simmer, then add 2 tablespoons of sugar and a pinch of salt, taste and adjust sweetness, adding more sugar if desired.  stir every few seconds until the jam has thickened and water has reduced by half, about 7-8 minutes.  
  3. spread toast halves with a good amount of ricotta and jam, and enjoy!


similar recipes:

tomato toast w/ macadamia ricotta & shiso

tomato toast w/ macadamia ricotta & shiso

cilantro & hemp salad on tahini-yogurt toast

cilantro & hemp salad on tahini-yogurt toast

miso-tahini avocado toast w/ black sesame gomasio

miso-tahini avocado toast w/ black sesame gomasio