Poppy Seed Ramp Dressing

CeliacCentral
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 it.
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.
It’s pretty versatile and yummy.
So, I thought why not combine this tasty flaxseed oil with my newly purchased ramps.
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.
And a touch of nutritional yeast for a bit of nutrition, of course.
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.
Yum.
Is your mouth watering yet?
I thought so.
Hehe.
Poppy Seed Ramp Dressing

Gluten-Free and Vegan

Serves 4

Ingredients
  • 5 ramps, chopped
  • 4 radishes, chopped
  • 20 cashews
  • 1 Tbsp. nutritional yeast
  • 3 Tbsp. Barlean’s Flaxseed Oil
  • 2 tsp. white balsamic vinegar
  • 2 tsp. poppy seeds
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground white pepper
Directions
  1. Place all ingredients into a food processor; pulse until smooth.
  2. Transfer to serving bowl; cover and chill before serving.
  3. Enjoy.

I’m excited to announce that I’ve been invited to be a ‘Blogger for a Day’ by the NFCA, which is the National Foundation of Celiac Awareness, an organization dedicated to informing people about gluten-intolerance and celiac disease.  And, since May is Celiac Awareness Month, I thought I’d share some NFCA info with all of you in hopes their detailed information, resources, news and educational materials can help you and your family diagnose your illness, get answers or simply help you adjust to a gluten-free lifestyle.

And be sure to check out my latest recipe for Rudi’s Gluten-Free Recipe Contest: Please vote for my Cinnamon Raisin Falafel with Spinach Pesto Recipe. You can vote once a day, everyday until June 6th.

Thank you.

Print Friendly
Amie | 
Share on FacebookPin on PinterestEmail to someoneTweet about this on TwitterGoogle+


4 replies

Trackbacks & Pingbacks

  1. […] seaweed as a surprise ingredient — into a lovely spring salad. Instead of store-bought salad dressing I use tahini for creamy flavor and texture. Lemon juice and fresh ginger add bold flavor without […]

  2. […] seaweed as a surprise ingredient — into a lovely spring salad. Instead of store-bought salad dressing I use tahini for creamy flavor and texture. Lemon juice and fresh ginger add bold flavor without […]

  3. […] seaweed as a surprise ingredient — into a lovely spring salad. Instead of store-bought salad dressing I use tahini for creamy flavor and texture. Lemon juice and fresh ginger add bold flavor without […]

  4. […] seaweed as a surprise ingredient — into a lovely spring salad. Instead of store-bought salad dressing I use tahini for creamy flavor and texture. Lemon juice and fresh ginger add bold flavor without […]

Thoughts?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>