Eat + Drink

Root to Rise

February 27, 2019 by cap staff Photography by john von pamer

Grounding, stabilizing and warming, root vegetables are deeply satisfying to the system in the colder months of Winter. These earthy delights are high in antioxidants and offer a wide variety of minerals gathered from the depths of the soil in which they grow. Widen your range of roots, go deep and ground down to fly high.

Magenta Miso Smash

This magenta dip is delicious with crudités and makes a perfect addition to bowls and salads. With an unexpected dose of miso and coriander’s nod to the Middle east, this mashup is UN approved. And, totally delicious.

Makes 2 cups

2 medium beets, rinsed

2 tablespoons chickpea miso

1 small clove garlic, chopped

1 teaspoon ground coriander

2 teaspoons lemon juice

2 tablespoons olive oil

1 tablespoon filtered water

Pink Mountain Salt

Preheat the oven to 400°F. Wrap the beets up tightly in aluminum foil or parchment paper. Roast for 45 minutes to 1 hour, or until you can pierce through them easily with a knife. Remove from the oven, unwrap and allow to cool. Peel by rubbing the skin away from the beet and chop the beets (you should have about 2 cups).

Add the miso and garlic to a food processor and process until broken down. Add the beets, coriander, lemon juice, oil and water and continue to process until everything comes together in a smooth paste, scraping down the sides as necessary. Season with salt, to taste.

Pawson's Potatoes

Inspired by the master of minimalism, John Pawson, and his brilliant cookbook Living and Eating, these smoky, tea-infused potatoes are an elegant and mysterious plant-based nod to the classic tea-smoked chicken. Perfect for a night in front of the fire, add this exotic dish to your dinner party rotation, and share the power of plants with your closest friends.

Serves 4 to 6

1 pound sea salt (about 4 cups)

1/3 cup Lapsang Souchong tea leaves

Filtered water

11/2 to 2 pounds small red or fingerling potatoes

Preheat the oven to 400°F.

Place the salt and tea in a large mixing bowl. Add water 1 tablespoon at a time until a consistency like wet sand is achieved. Place one-third of the mixture onto a large parchment-lined baking sheet. Add the potatoes and cover them with the remaining salt mixture. Make sure to cover the potatoes entirely, because you want them to steam inside. Roast for 45 minutes to 1 hour, or until a knife can easily pierce through the potatoes. Remove from the oven and allow to rest for 10 minutes. Crack open the salt crust, remove the potatoes, discard the salt and tea crust. Serve.