Emily's Sweet & Tangy Chili

A new year calls for a new chili recipe! I was aiming for a simple vegetarian chili with a traditional texture but a truly unique flavor. I love this chili's blend of tang and sweetness with a kick of spice. All of the ingredients should be easy to come by with the exception of the dried ramps. Substitute with onion flakes or more garlic if you must, but if you can get your hands on some dehydrated ramps, you'll experience the true flavor of this recipe. Enjoy with a dollop of sour cream (unless you want to go vegan!) and a side of cornbread.

If you are in the mood for a chunkier, more complex vegetable chili, check out our fantastic Sweet Potato Symphony Vegetarian Chili. 

Ingredients:

• 1 large onion
• 2 large garlic cloves
• Coconut oil for sauteing
• 1 lb package of dried kidney beans, prepared*
• 2 cans diced tomatoes with liquid (14 1/2 oz per can)
• 1 (10 oz) can Campbell's Tomato Soup
• 2 soup cans full of water (use the tomato soup can)
• 1/2 c canned jalapeno rings (drained)
• 3 Tbsp chili powder
• 1 Tbsp cumin
• 1 tsp cocoa powder
• 1 tsp oregano
• 1 tsp basil
• 1 tsp parsley
• 1 tsp dried ramp flakes**
• 1 Tbsp molasses
• Fresh-squeezed juice of half a lime
• Salt and pepper to taste

Dice the onion and press the garlic and add both to a large soup pot with about a tablespoon of oil (I used coconut, but you can use whatever oil you prefer). Saute onion and garlic over medium heat until fragrant and translucent. Add both cans of tomatoes with their liquid, tomato soup, water, beans, and jalapenos. Slowly bring to a gentle boil. Reduce heat to a simmer and stir in the rest of the ingredients. Continue to simmer at a low heat for a good long while (an hour or more) until flavors are melded, consistency is thick, and you are ready to eat! Season with salt and pepper as needed.

* I typically prepare dry beans by rinsing and sorting them to pick out any sticks or pebbles, and then covering with an inch or so of water and bringing to a boil. I'll boil the beans for a few minutes, then remove from heat, cover, and let beans soak for at least an hour. After beans have soaked, drain the water, rinse them, and cover with fresh cool water. Bring to a boil again, and then simmer for 1 1/2-2 hours. Check for doneness by smashing a bean with the back of a spoon to see if they are tender inside. Drain and rinse beans again before adding to recipe.

**Wild ramps can be gathered in the springtime in many parts of the Appalachians. In West Virginia, you can also purchase them at farmer's markets or by the side of the road throughout the spring season. Stock up on ramps when they are in season and dry them in a food dehydrator until completely dry and crumbly. Crush the ramps coarsely until they resemble dried oregano. Store in a clean and dry spice shaker and add to all sorts of recipes for subtle ramp flavor without the stink all year round.

Cheesy Spaghetti Squash with Ramps

Spaghetti squash is so much fun to make that you almost forget you're preparing a healthy meal. The squash really does end up looking just like its pasta counterpart, but with about 180 fewer calories and 30 fewer carbs per serving. It doesn't taste like pasta, but it has a mildly nutty and sweet flavor that melds well with all sorts of toppings. In this recipe, ramps are once again the flavor star, in cahoots with our old friend Muenster cheese and some pesto for good measure.



 Ingredients:

• 1 medium spaghetti squash
• 2 tsp olive oil
• Salt and pepper
• 1/2 tsp Tony Chachere's Original Creole Seasoning
• 1/4 tsp olive oil
• 2 c shredded Muenster cheese
• 1/3 c prepared pesto
• 1/4 c chopped ramp bulbs

Preheat oven to 375.

Wash squash and cut in half lengthwise. Scoop out seeds and all the stringy pulp inside the squash, set aside. Rub all the flesh of the squash on both cut halves with 2 tsp olive oil and sprinkle both with plenty of salt and pepper. Place squash halves on a cookie sheet cut side down and roast for 35 minutes.

Meanwhile, separate the seeds from the stringy pulp and rinse them off. Toss seeds with 1/4 tsp olive oil and 1/2 tsp Creole seasoning, then spread in an even layer on another cookie sheet. Roast at 375 for 12 minutes, turning once.  

When the squash is tender on the inside, remove from oven and let sit for 5 minutes. Take a fork and begin running it down the flesh of the squash--you'll see where it got its name when the spaghetti strands magically appear. Scrape all of the flesh in spaghetti strands and place in a large bowl.

Mix shredded Muenster, pesto, and ramp bulbs into the squash while it is still hot. Usually the squash will still be hot enough to melt the cheese but if not, microwave for about 30 seconds or so to melt the cheese. Top with seasoned seeds and enjoy! 

Hearty Barley & Potato Soup with Ramps

I can always tell that spring has sprung when the ramps return, shooting their purple-throated green leaves through the leaf litter like there's no tomorrow. And for some of these beautiful little wild cousins of the onion, there will be no tomorrow, because Tim and I have been eagerly watching for their arrival with foraging stick and collecting bag in hand.

Ramps are excellent in many dishes, but one of my favorite uses for them is in a good soup. This vegan soup was one of my few recipes that turned out perfect (in my opinion) on the first try, but it's super simple so you can add ingredients as you wish. Just don't do anything too crazy that will take the ramps out of the spotlight.

Ingredients:

• 10 c homemade vegetable stock (add link to a recipe for veggie stock)
• 1 bay leaf
• 1 lb potatoes (about 4 small-medium)
• 1 c pearl barley
• 1 tsp salt
• 20 fresh ramps
• 3-4 small kale leaves
• Salt and pepper

Wash and dice potatoes, leaving skins on (unless you want to get rid of all the nutritional yummyness by peeling them, but who would do that?). Place in a large pot with veggie stock, bay leaf, barley, and salt.  Bring slowly to a boil, then cover and simmer at least 30 minutes. Clean and chop the ramps and kale and add to the soup. Allow to return to a boil and boil gently for at least 10 minutes. As with most soups, the longer you cook it, the better the flavors will be infused. You know it's ready when the broth has a cloudy, pale appearance and you can taste the ramps in the broth. Season with salt and pepper to taste and serve hot, with crusty bread. Serves 6.