Crispy Vegan Pesto Stuffed Mushrooms with Basil Aioli Dipping Sauce Recipe courtesy of Peter Tarantelli,the house chef for Alpha Phi and Apes
Ingredients:
2 packs white button mushrooms, pop the stems out carefully. 1 package fresh basil 1 cup baby spinach 1 small clove garlic 1 jar marinated artichokes, drained 1 tablespoon nutritional yeast flakes (sold at Wegman’s or whole foods, if not making vegan, you can substitute 1/4 cup grated parmesan cheese) salt to taste
Place it all in the food processor and turn on. Add some olive oil slowly until smooth and thick (a little thicker than pesto would normally be).
Place pesto in a Ziploc bag, and cut a small opening in one corner of the bag. Pipe the pesto into the stemmed mushrooms. Dip the filled mushrooms individually into a bowl filled with one cup of flour. Coat well, then dip them into a second bowl filled with 1 cup of flour mixed w one cup of water, then into a third flat container (like a cookie sheet or casserole dish) filled with 2 packages of panko bread crumbs, half a tablespoon of garlic powder and half a tablespoon of salt. Once all of the mushrooms are coated in bread crumbs, heat an inch of canola oil in a nonstick pan over medium heat for 2 minutes, then fry the coated mushrooms for 2-3 minutes on each side, or until golden. Drain on a cookie rack so they maintain their crispiness.
Basil Aioli:
1 cup “vegenaise” (non dairy mayo available at Wegman’s or Whole Foods, you can substitute regular mayo if not making vegan) 1/2 tablespoon red wine vinegar Salt to taste 3 leaves fresh basil finely chopped 1/4 cup water
Whisk until mixed. Serve on top of the mushrooms.
Salmon with a Kiwi Mango Salsa Recipe courtesy of Anthony Graham, the house chef for TEP
Salmon:
6 oz. salmon steak 2 tablespoons olive oil Salt Pepper Thyme
Preheat your oven to 450 degrees and place the salmon steak on a cookie tray. Rub olive oil thoroughly over the salmon. Next, gather a pinch of salt, pepper and fresh thyme and sprinkle it on top of the salmon. Place salmon in the oven for 10 minutes or until done.
Salsa:
2 tablespoons fresh mango 1 kiwi 2 tablespoons red bell pepper 1 tablespoon red onion 1 tablespoon lime juice 1/4 teaspoon jalapenos.
Dice the mango, red peppers, red onions, kiwi and jalapeno, and put into a mixing bowl. Add lime juice, salt and pepper to taste. Refrigerate. Once the salmon is cooked, drain the kiwi mango salsa and place on top of the salmon.
