THE DARKHORSE TABLE

   

We’re grateful to our CAP Beauty family that we’ve met over the years. Whether in-store, online or on the street, the stories that we hear about how CAP has impacted others makes us proud and fulfilled on a deep, deep level. The power of naturals is traveling and we couldn’t be more thrilled to be a part of the movement, and without our friends and family, CAP simply wouldn’t be the special place that it is. So, thank you for your interest, curiosity and loyalty. We appreciate it all.

And to celebrate the holidays, one of our earliest CAP friends, Greg Arnold, the brilliant plant-based chef beyond Dark Horse Organics has shared these delicious recipes. Let him guide you to the light, and enjoy the season with your family, friends and the natural world.

WARM LEEK SALAD WITH HAZELNUT AND DULSE

INGREDIENTS

2-3 MEDIUM SIZED LEEKS

2 CLOVES GARLIC

½ CUP HAZELNUTS

10 FRESH SAGE LEAVES

5 PIECES OF DULSE

1 T OLIVE OIL

1 T MOSCATEL VINEGAR

INSTRUCTIONS

First line a baking sheet with parchment paper and pour the hazelnuts on the sheet. Toast in a 350 degree oven for about ten minutes or until you notice that nutty roasted smell. Remove and let cool, then peel the skins off. Put them in a dry towel and rub them together until all the skins have fallen off. For the leeks, remove the tops (save them for stock and broth!). Slice the leeks into 1 inch rounds. If there is dirt inside the leeks run them cut side up under the faucet until the dirt is rinsed away. In a heavy cast iron pan add 1 T extra virgin olive oil and the garlic. Turn on the flame to medium and toast the garlic in the oil until it is golden brown and then remove it and add the leeks and sage. Allow the leeks to brown on the cut sides for about 3 minutes and then add dulse and half a cup water and let them steam through. When the water is nearly gone from the pan, turn off the heat and add olive oil, vinegar and hazelnuts. Toss and swirl everything together in the pan until the liquids have emulsified and coated all the vegetables.

 

 

JAPANESE PUMPKIN + WINTER TURNIPS WITH MATCHA SAUCE

INGREDIENTS

1 JAPANESE PUMPKIN

1 BUNCH OF TURNIPS WITH THEIR GREENS

1 POMEGRANATE

1 SPRIG OF WILD SAGE

SPRIGS OF THYME

PINCH CHLORELLA

 

½ TSP THE MATCHA

3 OZ WATER

¼ CUP OLIVE OIL

1 TSP DIJON

½ TSP TAMARI

THE PINK MOUNTAIN SALT AND PEPPER TO TASTE

INSTRUCTIONS

Cut the pumpkin in half and scoop out the seeds with a spoon. Place the pumpkin cut side down on the cutting board and slice through in 1.5 inch pieces. Toss in a mixing bowl with 1 T of extra virgin olive oil and a pinch of sea salt. Line a baking sheet with parchment paper and place the pumpkin on the tray being careful not to crowd the pieces, cover with thyme. Slice off the turnip tops leaving about 1 inch attached and slice the turnips in half. Repeat the same process of oil, salt, and baking sheet as with the pumpkin. Roast them in a 350 degree oven for about 15 minutes or until fork tender, rotate the trays 90 degrees clockwise in the oven halfway through. Get a cast iron skillet very hot. Drizzle in olive oil, add the greens and sprinkle with sea salt. Turn them in the pan with a fork for about 1 minute, turn off heat and drizzle with moscatel vinegar and turn greens with the fork a few times to mix. For the Matcha sauce, make matcha as you usually would by putting the powder in a ceramic cup, adding hot water and whisking with a bamboo matcha brush. Add the matcha, dijon, tamari to a vitamix and on the lowest speed drizzle in the olive oil and salt and pepper. To serve, add the pomegranate and sage and then sprinkle chlorella over the top.

 

 

GRILLED RADICCHIO + SAUERKRAUT SALAD WITH ACTIVATED CHARCOAL VINAIGRETTEE

INGREDIENTS

1 TREVISO RADICCHIO

½ C SAUERKRAUT

1 T DIJON MUSTARD

1 T PICKLED MUSTARD SEED

A FEW LEAVES OF BABY KALE

WILD SORREL

 

¼ CUP OLIVE OIL

¼ CUP MOSCATEL VINEGAR

1 TSP DIJON

2-3 CAPSULES ACTIVATED CHARCOAL

½ TSP PINE POLLEN

THE PINK MOUNTAIN SALT AND PEPPER TO TASTE

INSTRUCTIONS

For the vinaigrette, add the vinegar and mustard into a vitamix with the charcoal and on the slowest speed begin to drizzle in the olive oil very slowly to get a nice emulsification. You can also whisk it all together in a bowl or put it all in a mason jar, put the lid on tight and shake it until all of the ingredients are well mixed. For the treviso, cut the treviso in half (a round radicchio will work just as well) and spread the mustard across the cut side and down into the grooves along with a good splash of the moscatel vinegar. Salt and pepper generously. On the range heat up a cast iron skillet for about 2 minutes on high heat or until very hot. Immediately before you put the treviso in the pan drizzle a little extra virgin olive oil into the center of the pan then place the treviso on top. Sear the treviso for about 1 minute or until the cut side is caramelized and a nice dark brown without cooking the heart and top side.

 

 

MUSHROOM LENTIL LOAF

Although I’m mostly known for making modern avant garde plant based cuisine, when it comes to a holiday dish, I am a total purist. I like to revert back to the classic hippy vegan traditions. Although this recipe may take a little time to put together it is well worth the investment and also allows for maximum kitchen mediation practice. Have fun.

INGREDIENTS

100 GRAMS/4 OZ DRY RED SPLIT LENTILS

440 GRAMS/16 OZ FRESH CREMINI MUSHROOMS

284 GRAMS/10 OZ MAITAKE MUSHROOMS494 GRAMS/17 OZ BEET48 GRAMS/2 OZ LEEK

60 GRAMS/2.1 OZ TOASTED WALNUTS

45 GRAMS/ 1.6 OZ STONE GROUND GARBANZO BEAN FLOUR

3 DRIED SHIITAKES

WIZARD WORCESTERSHIRE SAUCE

UMAMI KETCHUP

FERMENTED DIJON

TOMATO PASTE

SAGE, THYME, PEPPERCORN, 2 LAUREL LEAF

1 STRIP KOMBU

OLIVE OIL 

THE PINK MOUNTAIN SALT

BLACK PEPPER

INSTRUCTIONS

Prepare the beets. Cut tops off and discard. Dice the stems and set aside. Boil beets with 1 laurel leaf, peppercorns, kombu and bouquet garni of sage and thyme. Boil until tender. Once tender, pull from the pot and allow to cool. Put on some gloves, peel and grate. Set aside.

While the beets are boiling, prepare the lentils. Cook lentils in a pot with water, dried shitake, and 1 laurel leaf. Cook until very tender. Remove the shiitake and laurel leaf.

While both beets and lentils are cooking start preparing the mushrooms. Dice all mushrooms or blitz into the food processor. Dice the leek. In a hot cast iron pan, heat olive oil, and cook the leek along with the beet stems. Add in the mushrooms, add more oil to coat and a generous amount of salt to season. Cook in batches, if needed, as we don’t want to crowd the pan. Once cooked, set aside to cool.To prepare the walnuts, either chop or grind them.

Put the beets, mushrooms, lentils and walnuts in a mixing bowl and add the garbanzo flour, 1 cup of spring water, 1 tablespoon of salt, 3 tablespoons ketchup, ½ teaspoon black pepper. Mix together gently with a spoon until everything is incorporated. Be sure to be gentle. Do not smash any of the ingredients together. Preheat your oven at 350 degrees. Prepare your loaf pan by generously spreading olive oil all over the inside of the loaf pan, making sure to get all corners. Gently spoon mixture into your loaf pan, press down lightly with the spoon until the corners are filled and the top is level.

For the sauce, in a mixing bowl add 2 tablespoons dijon, 3 tablespoons ketchup, 1 tablespoon wizard worcestershire sauce, 2 tablespoons tomato paste, black pepper to taste. Whisk together. Coat the top of loaf with sauce in one even layer. Bake in the oven uncovered for 1 hour and 10 minutes at 350 degrees. Let cool to almost room temperature before attempting to unmold. To unmold, run a knife along all 4 edges of the loaf pan, place a plate face down on top of the loaf pan and flip over. Then remove the loaf pan. For your final plating, place another place face down on top of the loaf and flip over again.


Leave a comment

Please note, comments must be approved before they are published