Pink Salt took LunchbreakLIVE to a whole other level with this menu!!!
Check out this very special
LunchBreakLIVE with
Pink Salt Cuisine, bringing us an elevated and inspired plant-based catering culinary experience! Taste the divine decadence!! This female-owned company provides vegan and zero waste catering services! Perfect for the holidays! Watch, comment, share!
Make your next event top-notch with Pink Salt Cuisine!
Melissa Carter explains they started Pink Salt Cuisine 2 years ago after she, Joy Malicse, and Hope Bailey met coordinating a gala. They became friends and when the time came they started a business together! Now they are a “dream team!” They are all about female empowerment and are proud to be a women-owned business. They are not only lovely vegan lady bosses, they are also animal lovers. Support these amazing women and their incredible catering business Pink Salt Cuisine!
This strudel is absolutely divine!
Executive Chef and partner Hope Bailey, shows us how to make this delicious dish using oyster mushrooms instead of oysters! She explains they are tender and mimic oysters without the need to rip an animal out of their habitat. Hope uses shallots to start, and she makes a creamy hollandaise sauce the likes of which we’ve never seen! Nori powder gives Kim and Paige explain that you can use the hollandaise sauce on vegan eggs Benedict and possibly a tofu scramble if you’re feeling creative. Once the spread is done, it looks like the most gourmet LunchbreakLIVE we’ve ever seen! Wowza! Kim Delgado and Jane eagerly await the taste test and are blown away by the food! You can get Pink Salt to cater your events too. Melissa explains they can cater for groups of 4 people to over 4000 people! Check them out at the links below and try to make your own Oyster-Free Rockefeller today at home!
Yes, you can make these at home! Gorgeous gourmet Oysters Rockefeller!
Lady Bosses, Kim, Melissa, Hope, Joy, and Jane show the endless possibilities when you empower and support other women!
Oyster Mushroom Rockefeller
Ingredients
Mushrooms
1 pkg oyster mushrooms, tough stems removed
1 shallot, minced
2t nori powder
1T vegan butter
Pinch of salt and pepper
Hollandaise
1c cashews, soaked and rinsed
1c water
1T nooch
1/2t dry mustard
1/2t turmeric
1t salt
Pinch of pepper
Dash of Tabasco
Juice of one large lemon
Crumb topping
2T almond flour
2T panko
1T nooch
1T vegan butter
1/4t paprika
Pinch of salt and pepper
1/4c steamed finely chopped spinach
12 Asian soup spoons
Directions
Mushrooms
Sauté mushrooms and shallots in butter on medium heat until tender. Add nori, salt, and pepper. Set aside.
Hollandaise
Purée all ingredients in a high-speed blender until smooth. Set aside.
** Note: Use the extra hollandaise for vegan Benedict’s or to top steamed vegetables, etc. It will keep for 5-7 days.
Crumb topping
Combine all ingredients. Set aside
Assembly
Divide mushrooms evenly among the Asian spoons. Divide spinach evenly on top of the mushrooms. Place approximately 2t of hollandaise on top of each spoon. Divide crumbs evenly on top of each spoon. Place in a 375-degree oven for 5-7 minutes. Cool until you can handle the spoons.
Makes approximately 12 pieces
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