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Savoury waffle with pulled King oyster mushrooms, mole sauce , corn and guac

I remember waking up every morning, early enough to hop on the school bus.  I would be at my kitchen table, watching the show Arthur on our 20-inch box television.  And on most mornings, this routine would include 2 frozen Eggo waffles getting popped into the toaster oven for a perfect golden brown tan.

Regardless of the quality of the breakfast, waffles remain on top of the food chain when it comes to culinary comfort. I decided to kick things up a notch with this recipe.  This will break the stigma that waffles are only to be paired with butter and maple syrup, or fried chicken.

This recipe is for a lazy Sunday morning, you wake up at 10, you stay in your pajamas all day, and you have no obligations but the bonding covenant of a comforting meal.

Here is a short video of how to make the recipe.  Directions will be right below.

What you will need

For the “chicken and mole sauce”

2 large King oyster mushrooms

salt, pepper

1/4 cup dark chocolate

2 jalapeño peppers

1 large sweet red pepper

1 onion

1 tsp cumin

1 tsp paprika

1/2 a soft corn tortilla

1/2 cup vegetable stock

juice of 1/2 a lime

2 cloves garlic

For the vegan waffle

1 and 1/2 a cup of all purpose flour

pinch of salt

Tbsp of sugar

splash of olive oil

1 tsp cumin

1 tsp paprika

1 tsp chipotle flakes (or red pepper flakes)

1 1/2 cups of cashew milk

Toppings

Cilantro

1 avocado

1/2 a cup corn

1/4 cup of sunflower seeds

How you will do it

  1. Shred the oyster mushrooms with a fork until it resembles rotisserie chicken.  Toss in a bowl with salt and pepper.
  2. In a cast iron skillet, cook on high heat, the peppers, onion, garlic, and the corn, until they gain nice color.
  3. In a food processor, add the seared vegetables (except the corn), the chocolate, the spices, the garlic, the stock, the lime juice, the tortilla, and a little sugar and blend until it becomes a smooth sauce.
  4. Add the mushrooms into the skillet. Cook until tender. Then add sauce to mushrooms.  (You can always keep some of the sauce for later, to put on EVERYTHING)
  5. In one bowl, combine the dry ingredients.  In another, the wet ingredients.  Then slowly incorporate the wet into the dry. In a waffle iron, add the batter and cook for 5 minutes until ready.  The batter will make enough for 4 waffles
  6. Top the waffles with the mushroom and sauce, the corn, avocado, the cilantro.
  7. It is spectacular!
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