vegetarian

EVERYDAY VEGAN CAESAR DRESSING by Lindsey | Dolly and Oatmeal


we’re back again this week with a favorite dressing that i’ve been wanting to share here for a long while. i’ve been making different variations of vegan caesar dressings for years now. it first began in my book when i discovered that when you mixed chickpea flour with water over a low flame you could achieve a gooey/creamy cheese-like texture that when blended with a few other ingredients could come very close to the flavor of a traditional caesar salad dressing. a few years later, i developed another iteration of a caesar dressing, but this time with a coconut yogurt and tahini base. over the past couple of years though, plant-based yogurt has come a long way, and the flavors and textures that were once harder to achieve have become much easier. so here is yet another variation using a newer-to-me almond milk yogurt that i love.

this recipe uses a plant-based yogurt i rely on for many creamy sauces. it’s a greek-style almond milk yogurt that (because of its thick texture) holds up much like that of a traditional greek yogurt. from there, we simply add a few pantry staples to get that rich and tangy, caesar dressing flavor we all know and love. we replace the parmesan cheese with nutritional yeast giving it that distinct cheesy vibe. and add a splash of coconut aminos (or tamari) for a little hit of umami flavor that otherwise would have been provided by anchovies. there’s some dijon, garlic, and lemon juice, and a few other ingredients that result in the best vegan caesar dressing i’ve had (and made) to date!

while you can totally use this as a traditional caesar dressing, i’ve come to love using it as a dip as well. and because it lasts in your fridge for well over a week, it’s perfect as part of your meal prep rotation (and not just for caesar salads!). it’s a great for a snack with some cut veg, drizzled over roasted asparagus, mixed into a chicken, chickpea or egg salad. tossed into a lentil bowl. drizzled over a lunch or dinner bowl. or even a dip for homemade baked fries (last night we used it to drizzle over our veggie kabobs and it was everything!). like i’ve noted before, i love an all-purpose dressing/dip, and this one for sure hits the mark. i hope you get the chance to make it!

happy sunday, loves. xo!



everyday vegan caesar dressing

print the recipe

method

  1. in a food processor fitted with a metal “s” blade, combine the yogurt, nutritional yeast, vinegar, lemon juice, dijon, capers, garlic, coconut aminos, and season with salt and pepper. pulse; with the machine running, drizzle in the olive oil until everything is combined and dressing is smooth and creamy.

  2. remove the lid, taste. adjust any seasonings if necessary.

  3. store dressing in a lidded jar in your refrigerator for up to 10 days.

ingredients

  • 1/2 cup unsweetened cultured plant-based yogurt (preferably this one)

  • 2 tablespoons nutritional yeast

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons dijon mustard

  • 2 teaspoons drained capers

  • 1 clove garlic, grated over a microplane

  • splash of coconut aminos, or gluten-free tamari

  • fine salt & freshly ground pepper

  • 1/4 cup plus 2 tablespoons olive oil


CRISPY SMASHED POTATO SALAD W/ GARLICKY YOGURT VINAIGRETTE & PICKLED RED ONIONS by Lindsey | Dolly and Oatmeal


we’re gearing up for memorial day weekend over here, aka the unofficial start of summer! i’m still not sure how it works here in LA, but back where i grew up on the east coast, pools and beaches open this weekend, and you can reliably count on warm, sticky weather until about mid-september. it also marks grilling season! and even though it’s been chilly, cloudy, and sometimes rainy here in los angeles, frank bought a small grill which just feels like we’re making a bigger commitment to cooking at home on the weekends, while also settling into our space and making it more “us” since moving in over a year ago. i’m so excited about the grill though, and since it’s not charcoal, i feel more confident to get out there and use it myself. i’m already conjuring up a bunch of recipes, i’ll share them when i do!

but memorial day weekend is also the unofficial/official start to potato salad season. if you’re familiar with my site, then you know i have quite a few potato recipes on here. around this time last year i shared a recipe for these salty smashed potatoes, and since then i’ve made a few different iterations of them. my favorite being a smashed potato salad. this one’s kind of a deconstructed potato salad as the potatoes aren’t completely smothered in a sauce/dressing (although you could totally toss it all together), rather they’re drizzled with a punchy, creamy garlicky vinaigrette, and sprinkled with sharp but sweet pickled red onions. it is by far my favorite potato salad yet! the potatoes are perfectly crunchy on the outside, and velvety on the inside. and if you’re a fan of traditional german potato salad, then you will dig this vinaigrette - at its’ base is plant-based yogurt mixed with apple cider vinegar, good dijon, olive oil, and few other pantry staples that really bring everything together. it’s the perfect, perfect side dish to bring to a bbq, serve alongside your summer meals, and while they’re best when straight out of the oven, the whole dish does make for pretty delicious leftovers.

be on the lookout this sunday, i have an announcement that i’ll be sharing with you all that i’m pumped about! until then, make this potato salad! ;)

xo!



crispy smashed potatoes w/ garlicky yogurt vinaigrette & pickled onions | v & gf

print the recipe!

  • new potatoes or baby potatoes yield the creamiest smashed potato. if you can, try to find fresh potatoes at a local market or baby potatoes at your grocer.

  • i use avocado oil spray here and it makes all the difference in even crisping. brushing it on from a bottle will give the potatoes a bit of a different flavor profile and goes on a bit thicker. if you don’r have avocado oil spray, then i suggest using an olive oil spray.

  • if you are not opposed to dairy, simply substitute the plant based yogurt for greek yogurt.

  • both the pickled red onions and vinaigrette recipes make extra. i like using the extra onions on salads, to top tacos or fajitas, etc. the extra vinaigrette can be used as a dip for sliced veggies or roasted sweet potatoes, i’ve also used it in chicken salad which was so good!

| serves 4-6 |

  • salt

  • 2 pounds baby potatoes

  • avocado oil spray

  • flaky salt

  • roughly 1/4 cup pickled red onions (recipe below)

  • roughly 1/2-3/4 cup garlicky yogurt (recipe below)

  • 2 tablespoons chopped herbs (i favor a mix of chives, parsley, and dill)

pickled onions (makes extra)

  • 1 cup filtered water

  • 1/2 cup apple cider vinegar

  • 2 teaspoons sugar

  • 1 teaspoon fine salt

  • 1 small red onion, thinly sliced

garlicky yogurt vinaigrette (makes extra)

  • 1 cup plant-based unsweetened yogurt (i use kite hill greek-style unsweetened yogurt)

  • 1/4 cup extra virgin olive oil

  • 2-3 tablespoons apple cider vinegar

  • 2 teaspoons dijon mustard

  • 2 teaspoons maple syrup

  • 1 clove garlic, grated over a microplane or minced

  • fine salt & fresh pepper



method

  1. to a large pot, add a fat pinch salt and the potatoes. cover the potatoes with water, and bring to a boil. cover, and lower heat to a simmer. let the potatoes cook until tender when pierced with a sharp knife, about 15 minutes. drain potatoes and let them cool until ready to handle.

  2. preheat oven to 450°F and prepare 2 baking sheet with parchment paper, and spray each one with a thin coating of avocado oil. one by one, place the potatoes on the baking sheets, and using the bottom of a large glass, press down lightly and smash them. repeat with all the potatoes. spray the tops and sides with more avocado oil, and sprinkle with flaky sea salt. cook for roughly 20 minutes, until tops are lightly golden, then flip the potatoes over. place back in the oven and cook for another 10-15 minutes, until edges are golden and crispy. remove from oven and let cool for roughly 10 minutes.

  3. place potatoes on a large platter or a large shallow bowl. drizzle over the garlicky yogurt vinaigrette, and add the pickled onions. if you want, give everything a light toss, just to cover the potatoes (add more vinaigrette, if needed), and top with the chopped herbs. serve immediately.

  4. make the pickled onions. in a bowl, whisk together the water, vinegar, sugar, and salt until everything has dissolved. place the sliced onions in a jar and cover with the pickling solution. cover with the lid and store in your refrigerator for up to 1 week.

  5. make the vinaigrette. in a large bowl, whisk together the yogurt, oil, vinegar, mustard, maple syrup, and garlic. season with salt and pepper. taste and adjust if necessary. vinaigrette can be stored in an airtight container in the fridge for up to 1 week.


more potato recipes:


roasted fingerling potato salad w/ romesco sauce & herby black quinoa

roasted fingerling potato salad w/ romesco sauce & herby black quinoa

warm fingerling potatoes w/ garlic -turmeric sauce

warm fingerling potatoes w/ garlic -turmeric sauce

salty smashed potatoes w/ harissa yogurt

salty smashed potatoes w/ harissa yogurt

HOW TO PREPARE ASPARAGUS 7 DIFFERENT WAYS by Lindsey | Dolly and Oatmeal


may is unofficially asparagus season (🙌🏼) - hurrah! among a few other pieces of product, like rhubarb for instance, asparagus is my absolute favorite spring vegetable. since moving to LA, i’ve come to appreciate it even more. back in new york, my mom had a good portion of her garden dedicated to asparagus. beginning in mid-april we would watch it peak through the soil until it got mature enough to harvest. and the moment you cut that first stalk you knew that spring had officially commenced. i love to let the asparagus flavor shine by using simple flavors including: oils and vinegars, herbs, and light spices. this time of year asparagus should be tender and sweet, and bright green or sometimes purple (depending on the variety). my mom’s garden asparagus was so tender that it only required a minute of cooking, and in some preparations you could it eat raw altogether. either way, this is the best month to partake in cooking all the asparagus!

here are 7 of my all-time favorite asparagus recipes, and the various ways you can prepare, what flavors you can pair with asparagus, and how to serve asparagus right alongside the rest of your spring haul. there are a couple soups for those brisk, chilly spring days, a few ways to roast asparagus with the most complimentary flavors to best serve this delightful vegetable with. we also have an asparagus sandwich with avocado and punchy dijon, and a spring rainbow bowl that will perk up your lunch game big time.

i hope these recipes offer some ease and comfort in these warm/hot/chilly/cold days :) xo!


CASHEW CREAM OF ASPARAGUS & SPRING ONION SOUP

CASHEW CREAM OF ASPARAGUS & SPRING ONION SOUP

this soup shouts asparagus. it uses about 2 whole bunches, plus some aromatics to really make it sing. we add some soaked cashews to make it a luscious, creamy vegan bowl. it’s perfect for this season when it’s not quite hot enough at night (or even during the day sometimes) to do away with all the cozy that soup brings. this is also perfect appetizer, or to right alongside your main dish.


BALSAMIC ROASTED ASPARAGUS W/ FRIED CAPERS & 7-MINUTE EGGS

BALSAMIC ROASTED ASPARAGUS W/ FRIED CAPERS & 7-MINUTE EGGS

this bowl combines so much of the beauty that is spring. there’s balsamic roasted asparagus, fresh baby greens, pea shoots, and runny eggs. the colors alone scream spring with all those green and yellow tones. it’s the kind of meal that' combines the ease of preparing fresh ingredients, with the bits of complexity in flavor. the balsamic-roasted asparagus is one of my favorite ways to prepare it, the flavors are surprisingly complimentary of one another. this is a great dish to whip up for lunch, or a quick dinner.


CREAMY TAHINI & LEMON ASPARAGUS SOUP

CREAMY TAHINI & LEMON ASPARAGUS SOUP

this soup knows no bounds with the amount of flavor going on here. there’s enough tahini added here to make this soup a bit creamy without any dairy or the need for any starchy vegetables. what you get is essentially spring in a bowl, with a good dose of zing from the lemon juice. add all the garnishes, or just leave it be. whatever you choose to do it will be absolutely delicious either way.


CILANTRO BLACK RICE W/ ROASTED GARLIC SCAPES & ASPARAGUS

CILANTRO BLACK RICE W/ ROASTED GARLIC SCAPES & ASPARAGUS

this recipe is an old standby. it combines a wonderful array of spring vegetable you likely see at your farmers’ market or grocer this time of year. it’s a humble dish with lots of flavor. the rice is cooked with cilantro sprigs which is a simple technique to infuse a good amount of herbaceous flavor into your rice. the garlic scapes and asparagus are given a quick sauté making them bright and flavorful. add some toasted almonds to top and you’ve got yourself a simple little side dish, or a lovely bed to top with your protein of choice to make it a heartier meal.


ASPARAGUS, PEA & BROCCOLI RABE SAUTE OVER A CHIVE-CHICKPEA MASH

ASPARAGUS, PEA & BROCCOLI RABE SAUTE OVER A CHIVE-CHICKPEA MASH

this fan favorite from years ago is one of my absolute favorite dishes on this site. while it may sound like a ton of ingredients, it’s quite simple to put together. this dish bursts at the seams with everything spring - i think i tried to cram everything spring forward into this dish, and it tastes that way too. there are freshly shelled peas, broccoli rabe, and sweet asparagus sitting a top a simple chickpea mash with delicate onion flavor thanks to spring’s first spring onion: chives. it makes for an impressive meal - both for your eyes and belly.


SAUTEED ASPARAGUS & DIJON AVOCADO SANDWICH

SAUTEED ASPARAGUS & DIJON AVOCADO SANDWICH

this is simple, humble sandwich that is easy to put together at home, or take on the road. it’s a wonderful compact meal that stands up to the elements while also delivering a little punch of flavor, creaminess, and crunch. it’s wonderful for spring picnics, for a random sweltering spring beach day, or just to take as your desk lunch.


SPRING RAINBOW BOWL W/ HONEY MUSTARD TAHINI

SPRING RAINBOW BOWL W/ HONEY MUSTARD TAHINI

if you meal prep, this dish is for you. i love taking the odds and ends leftover from meal prep to combine a bright bowl. this bowl also happens to contain the sunshine-y vibes that spring inspires. and when you combine it with 2 vivid dips how could you wrong? there’s roasted asparagus, roasted purple sweet potatoes, cucumber and carrot ribbons, ripe avocado, sautéed greens and mushrooms, and a runny egg. it basically has everything you could want in a lunch bowl.


similar posts:


8 favorite recipes using chickpea flour

8 favorite recipes using chickpea flour