June 27, 2019 by Lindsey | Dolly and Oatmeal

BROKEN LASAGNA W/ VEGAN WHITE PESTO & BROCCOLI RABE | dolly and oatmeal

sorry for the radio silence the past 2 weeks. amesy’s school got completely overrun with the stomach virus, and we were all taken out by it. thankfully amesy was spared much of it and was only sick for a day. but frank and i were pretty much out of commission for a good 4-5 days. to be honest, i’m still not back to feeling 100%, apparently being 8 months pregnant and violently ill takes a way bigger toll on your body than i had initially thought. in any event, we’re back and functioning human beings. so yay for that!

there’s no way to really segue from that story to this incredibly delicious, incredibly easy weeknight dish. but here we go! we often lean on some sort of pasta dish for our dinner each week, and usually add a protein to the side to fill it out a bit. and i’ve always been intrigued by the “broken lasagna” or “rustic lasagna” recipes i’ve seen splashed all over pinterest. so i was excited to mix up pasta night, and use a thicker noodle than i typically do. while you could definitely use any pasta you like here, the lasagna noodles definitely took the fun factor up a notch.

noodles and pasta aside, this vegan white pesto is really where all the flavor is at! the original (dairy-based) recipe is from bon appetit, and it sounded so good, i thought i would try a plant-based version. while you could make your own vegan ricotta here, kite hill makes one that has a wonderful flavor and texture (plus, i’m all for one less step in a weeknight dinner recipe). from there, we add a few pantry items, some garlic, chopped fresh thyme, lemon zest to offer the ultimate flavor. but the best part about this dish (aside from it not taking very long to make) is that the lasagna noodles and broccoli rabe are cooked together in one pot, essentially making this meal a 2-pot deal, which can be so key on a busy weeknight.

i hope this recipe makes it into your dinner rotation, and could even be a great side or plant-friendly, and crowd-pleasing meal option if you’re celebrating july 4th next week. i hope you love it as much as my family does ❤️

xo!

broken lasagna w/ vegan white pesto & broccoli rabe | gf

| serves 4 as a main or 6 as a side |

white pesto (adapted from bon appetit)

8oz vegan ricotta (i like this one)
1/4 cup extra virgin olive oil
1/4 cup toasted pine nuts, finely chopped
2 1/2 tablespoons nutritional yeast
1 clove garlic, grated over a microplane
leaves from 3 sprigs fresh thyme, finely chopped
zest from half lemon
fine salt & fresh pepper, to taste
1 cup pasta cooking liquid

lasagna

10oz gluten-free lasagna noodles (i use tinkyada)
2 cups broccoli rabe, woody ends trimmed and roughly chopped
salt & fresh pepper
toasted pine nuts, for garnish
thyme leaves, for garnish

method

make the pesto. in a large mixing bowl, combine the ricotta, olive oil, pine nuts, nutritional yeast, garlic, thyme, and lemon zest. season with salt and pepper. set aside.
cook the lasagna sheets according to the instructions on the box until al dente. in the last 2 minutes of cooking, add the broccoli rabe and continue cooking. before draining the pasta and broccoli, carefully collect 1 cup of the cooking liquid and set aside. drain the lasagna sheets and broccoli rabe.
moving quickly, whisk in half the pasta cooking water into the white pesto, adding more if needed to get a creamy consistency. taste and adjust any seasonings, if necessary. then, toss in the lasagna sheets and broccoli rabe until everything is evenly covered in the pesto, taste once more and add more salt and pepper, if needed. serve, and garnish with toasted pine nuts and thyme leaves.

similar recipes:

creamy garlicky pasta w/ charred broccoli & figs

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GARLIC, HERB & SHALLOT CONFIT / June 16, 2019 by Lindsey | Dolly and Oatmeal

GARLIC, HERB & SHALLOT CONFIT | dolly and oatmeal

happy sunday, friends! popping in here quick to share this favorite way to preserve any and all vegetables. while making a confit is a wonderful technique to use in the later summer months with the bounty of fresh tomatoes that are surely on their way, i love to make a very allium-forward confit. and it couldn’t be more simple. we essentially take a few ingredients: shallots, garlic, thyme, bay leaves, salt, and olive oil - that’s it! from there, they get tossed in a cooking pot, plopped in the oven for about 40-45 minutes, and the result is tender morsels, that are rich and jammy in texture. plus, you’re left with the most fragrant garlic-herb-shallot oil. i’m sure you’re saying…that’s great, now what do i do with confit? my answer is: what can you not do with it! here are a few of my favorite ways to utilize it:

pizza! i make a white pizza and use schmear about 4-5 cloves of jammy garlic into the crust, then cheese and herbs, then chopped up shallot confit. you literally couldn’t have a tastier pie!
roast up some crispy chickpeas in the preserved oil.
smash some onto an open-faced sandwich situation (pictured below, but you can find the recipe here).
in pasta or pasta salad with whatever additions you like.
smash the shallot and garlic into mashed potatoes, or for a more summer-friendly dish, add them to potato salad.
use the infused oil for the base of any salad dressing that calls for olive oil.
chop up the garlic and shallot confit and add to any grilled or roasted vegetables.
and my ultimate favorite: hummus. start with about 3 cloves garlic and 1-2 shallots (depending on how big they are), and go from there. i promise, you will have the most flavorful hummus of your life - and don’t forget to drizzle some of that infused oil on top ;)

i know this isn’t a sauce per se, but it lasts so long in your fridge and can be used in so many key dishes, that i think you will agree that it can be just the workhorse that any sauce or dressing is!

xo!

garlic, herb & shallot confit | v/gf

print the recipe

| makes just over 4 cups |

method

preheat oven to 350°F.
place the shallots, garlic, thyme, bay leaves and kosher salt in a large lidded pot (i generally use a 5 1/2 qt. dutch oven). pour over the 2 cups of olive oil, making sure everything is covered with oil (add more oil if needed to fully submerge the shallots and garlic).
place in the center of the oven and cook for 40-45 minutes, until the shallots and garlic are soft when pierced with a sharp knife.
let cool completely, then store in an airtight jar. confit will last up to 2 months in your refrigerator.

ingredients

1 lb. shallots, peeled and cut in half
2 heads garlic, cloves separated and peeled
10-12 sprigs fresh thyme sprigs
3 bay leaves
1 teaspoon coarse kosher salt
2 cups extra virgin olive oil

FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS / June 12, 2019 by Lindsey | Dolly and Oatmeal

FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS | dolly and oatmeal

i know temps will cool soon, but it’s been hovering around the 100°F height mark in socal, and this very pregnant lady needed chocolate chip cookies without turning the oven on (because even with AC on the feet swell, and the dizziness sets in). this super easy, super quick recipe came about because i was constantly snacking on amesy’s stash of cookie dough in the freezer. he liiiiiives for chocolate chip cookies so i usually make about a batch of chocolate chip cookies that i cook off one by one. but i had found myself plucking a frozen chocolate chip cookie dough ball almost nightly. that’s when i decided i needed a stash all my own (because mom guilt), and i also wanted to make them a little more freezer friendly.

these are completely almond-based and made from almond flour and almond butter. both give the smooth velvety consistency of cookie dough, all you have to do is let the ball sit at room temperature for about 5 minutes before you take a bite. aside from those ingredients, we add some super basic pantry staples: almond butter, coconut oil, maple syrup, vanilla extract, chocolate chunks, and salt! that’s it. these literally could not be easier to make. from there, we mix the dough together, and form them into balls. then into the freezer for about an hour. you could top with with a chocolate drizzle and some flaky salt, or just keep them as is. they’re stored in an airtight container in your freezer and keep for months (if you can make them last that long).

they’re the perfect little pop of chocolate chip cookie dough on these hot summer days, and i hope you love them as much as i do!

xo!

frozen chocolate chip cookie dough balls | gf & v

before eating, let the balls sit out at room temp for about 5 minutes, just to soften slightly.

print the recipe

| makes about a dozen |

1 1/2 cups blanched almond flour
heaping 1/4 teaspoon fine salt
2 tablespoons unsweetened almond butter
3 tablespoons melted coconut oil
3 tablespoons maple syrup (preferably grade b)
1/2 teaspoon pure vanilla extract
1/2 cup vegan chocolate chunks (60-70% cacao)

optional toppings:

chocolate drizzle
flaky sea salt
cacao nibs
chopped nuts
hemp seeds

method

line a baking sheet with parchment paper. set aside.
in a large bowl, whisk together the almond flour and salt. using a rubber spatula, add the coconut oil, maple syrup, almond butter, and vanilla until combined. then add the chocolate chunks (the dough will be quite thick, this is what we want).
using a tablespoon cookie scoop (or an equivalent), scoop the dough out into the palm of your hands. moving quickly (especially if you hands are warm), roll the dough between your palms making even-sized balls. place on the parchment and repeat with the remaining dough. pop the tray in the freezer and freeze for 1 hour. top with chocolate drizzle and other toppings if desired. freeze once again. then store in an airtight container for up to 2 months.