RECIPES
Delightful Waffles with Mushrooms Guaranteed to be your new fave for Sunday brunch BY SHIRA BLUSTEIN AND BRIAN LUPTAK GABRIEL CABRERA Shira Blustein is the owner and founder of The Acorn, an award-winning, vegetable-forward restaurant and bar located at the heart of Vancouver, B.C.'s Main Street. Brain Luptak was head chef at The Acorn for five years and one of IMPACT Magazine's Top Vegan Chefs in 2019. ACORNVANCOUVER
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ACORNVANCOUVER
ACORNVANCOUVER
his playful vegan gluten-free take on chicken and waffles is the perfect sweet and savoury dish for brunch. It’s such a hit that it has remained on our menu ever since we launched our brunch back in 2014.
Pickling Liquid Makes 4 Cups
INGREDIENTS • • • • • • • •
2 cups white balsamic vinegar 2 Tbsp. sugar 2 Tbsp. salt 3 bay leaves 1 tsp. peppercorns 1 tsp. yellow mustard seeds 1 tsp. celery seeds 1 tsp. coriander seeds
DIRECTIONS In a medium pot, combine all the ingredients with 2 cups of water and bring to a simmer. Turn off the heat and allow the liquid to steep for 5 minutes. Strain and reserve the liquid, discarding the solids. Allow the liquid to cool, then transfer to an airtight container.
Bourbon Maple Syrup Makes 2 1/4 cups
INGREDIENTS Serves 6
INGREDIENTS (SEE RECIPES)
DIRECTIONS
• 6 House Gluten-free Waffles • 1 recipe Southern Fried Maitake Mushrooms • 1 ½ cups Mushroom Gravy • ¾ cup Bourbon Maple Syrup • Watercress, for garnish
Lay out six plates and place a waffle at the centre of each. Top each waffle with two fried mushroom pieces. Ladle ¼ cup gravy off to one side of each waffle, then ladle 2 Tbsp. bourbon maple syrup over the fried mushrooms and waffle. Top with 1 Tbsp. pickled shallots and garnish with watercress.
98 I 30th Anniversary Issue 2021 I IMPACT MAGAZINE
• ½ cup bourbon • ½ tsp. salt • 2 cups maple syrup
DIRECTIONS In a small pot on medium hot, simmer the bourbon until it has reduced by half. Add the salt and whisk in the maple syrup until everything is evenly blended. Remove from heat and cool to room temperature.