Ramps are a seasonal spring delicacy: a wild-foraged allium that only grows for a few weeks out of the year in our North Eastern region. Starting in the early spring, I begin throwing these flimsy onion-like greens in everything from salads to chilled soups. Unfortunately ramps are only available for a few weeks but if you scurry out to your farmer’s market this week, you can toss them to into your recipes for a boost of Rampy flavor. And so I thought since it is Rampy Season and all, I’d share with you a delicious recipe I created this week using newest gem: Barlean’s Flaxseed Oil. I’m in love with it and have been pretty much adding it to everything I can think of. Okay well, maybe not everything but almost everything. It’s pretty great. Actually, I lied -- it’s pretty amazing! I’ve been using this tasty oil in my morning oats, afternoon salads, evening pilafs and dessert smoothies. So, I thought why not combine this tasty flaxseed oil with my newly purchased ramps. All you need is ramps n’ flaxseed oil, a bit o’ cashews for a creamy consistency, a few radishes for some crunch, white balsamic for that extra punch of flavor, a touch of nutritional yeast, followed by a pinch of the ol’ sea salt n’ pepper to top it all off. Now go ahead, dip those lil’ fruits n’ veggies into this fabulous dressing. You name it, you can pair it with this recipe. Everything from baked tofu to stir-fries and oats to roasted fruits n’ veggies! Is your mouth watering yet?
Poppy Seed Ramp Dressing [Vegan]
- 5 ramps, chopped
- 4 radishes, chopped
- 20 cashews
- 1 Tbsp. nutritional yeast
- 3 Tbsp. flaxseed oil
- 2 tsp. white balsamic vinegar
- 2 tsp. poppy seeds
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground white pepper
- Place all ingredients into a food processor; pulse until smooth.
- Transfer to serving bowl; cover and chill before serving.