Chef Luptak includes kelp for a little seaside tang in this dish. If you can’t find kelp, use nori instead.
Preheat oven to 350 F. Line sheet pan with parchment paper.
Spread out mushrooms on prepared pan and roast for 30 minutes. Remove mushrooms from pan and set aside, leaving oven on. Place kelp on parchment paper-lined sheet pan and roast for 10 minutes.
In food processor, blend garlic and ginger with olive oil. Transfer to medium-sized pot and slowly caramelize over low heat, stirring frequently.
When kelp has finished roasting, transfer kelp and mushrooms to food processor and blend until minced.
Once ginger and garlic have caramelized, add kelp and mushroom mixture to pot. Add tamari, sesame oil, chilies, mirin and vegetable stock, and cook for 10 minutes at a low simmer.
Check for seasoning, then cool and reserve. XO sauce will keep for 5 days in the fridge and also freezes well.
Preheat oven to 450 F. Line baking sheet with parchment paper.
Clean Brussels sprouts and cut in half. In large bowl, toss Brussels sprouts with olive oil, salt and pepper. Transfer to prepared baking sheet and roast, cut side up, for 10 minutes.
Remove Brussels sprouts from oven and, while they’re still warm, toss with XO sauce. Garnish with shaved chestnuts, as well as thinly sliced radishes and microgreens, if desired. Serve immediately.
This recipe is part of the Veggie-Centric Dishes from The Acorn collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.