We’re still awash with fiddleheads and ramps so we’re finding ways to add them to things we already love to make them more exciting. This was a night when we were in a hurry so we did something quickly. Brent prepared quinoa with the following ingredients.
1 1/2 cups of quinoa (he used red and white, but any sort will do)
1 cube of veggie bouillon
salt and pepper to taste
He made it in the microwave, microwaving at 2 minute intervals, stirring between heatings, until the liquids were absorbed. Meanwhile I collected the following:
15-20 fiddleheads
10-15 ramps, washed, bulbs, stems and leaves separated
1/2 cup edamame (any beans will do)
1 medium onion, diced
1/4 cup cilantro (use parsley if you’re not fond of cilantro)
3-5 cloves of garlic, minced
1 tsp vegan margarine
1/4 cup vegan mayonnaise
I sauted the onion and garlic with Earth Balance buttery spread until the onion began to caramelize. I added the fiddleheads, edamame (white Northern beans would be a great substitute for those with a soy allergy) and ramp bulbs until they began to soften.
I added the ramp leaves and cilantro and stirred until they wilted. We combined this with the ramp stems, mayonnaise, and quinoa and devoured it. I put a sliced avocado drizzled with balsamic vinegar and sprinkled with garlic salt on the plate too for even more omega fatty acids: nourish your brain!
You can do this with spinach, asparagus and scallions instead of ramps and fiddleheads. There were no leftovers and only 2 survivors.
This is Brent and Christie, signing off.
Turning Veganese 