Literally, everything can be veganized with ingredients like these!
Peace on your plate LunchBreakLIVE with the lovely Molly Marie Basler, conscious living Yoga/Meditation/Vegan Chef and Climate Reality Leader with The Climate Reality Project and the Green Dream Campaign! Molly is making her delicious plant-based “Pass The Peas Please” dish, made with peas and vegan crab cake salad, along with roasted red potatoes. Yum!
These potato nibbles add an extra pop of color and heartiness!
Molly created her Green Dream Campaign to hold politicians, businesses, and organizations accountable for their practices. Her campaign encourages these people to exclude plastic, fossil fuels, and animal products from their operations. She has even held plastic-free events to show them how it’s possible to have a good time sustainably. Her Green Dream Pledge asks the people in charge of these political parties to pledge their dedication to saving our planet and to adhere to the Green Dream Code of Ethics. Molly also makes recipes that emphasize environmental awareness. All the recipes are vegan and they are all delicious!
Molly makes being a vegan chef look easy!
Molly proves you can make anything vegan on today’s show! The Gardein Mini Crabless Cakes that she uses make any meal instantly gourmet without having to rob a crustacean of its life. She starts cooking by getting the crabless cakes sizzling in the pan with some oil. Then, she boils the peas. Molly even shows us how to make homemade vegan tartar sauce in less than a minute! She uses Follow Your Heart Vegenaise, dill relish, and a squeeze of lemon to make this gorgeous sauce. Next, she chops up her mini potato “nibbles” and sautés them with a little salsa for flavor. Once everything is all sizzled up and pretty on the plate, Jane jumps in for the taste test. She says it’s delicious perfection! Try making your own at home and don’t be surprised if your friends and family ask you to “Pass the Peas Please!”
Pass The Peas Please: Pea and Plant-based Crab Cake Salad with Roasted Multi-colored Nibble Potatoes
A package of frozen organic peas
A package of Gardein meatless crab cakes red salsa from Trader Joe’s
Follow Your Heart Vegenaise
Organic dill relish
Multi-colored nibble potatoes
Cook the peas as directed. Rinse in colander and set aside.
Heat olive oil in large skillet . Place 12 plant-based crab cakes in the heated oil. Cook as directed until brown . Take out of skillet and set to side .
Sauté 10 to 20 potatoes in the skillet in the heated olive oil. Sauté until brown. Add salt and pepper as desired. Add 4 tablespoons of salsa. Stir. Cover and let cook on low heat. Place to the side.
One cup of Vegenaise
Mix in 2 Tblsp. of sweet relish or dill relish.
Add 1 Tblsp. of lemon juice.
Mix like mad.
Add salt and pepper.
Place 2 cups of peas on a plate.
Set 3 to 6 plant-based crab cakes on the peas.
Add 1 Tblsp of the tarter sauce on each plant-based crab cake
Add 1 Tblsp of salsa on top of the tarter sauce.
Place the roasted potatoes on the plate and add tarter sauce and salsa.
Co-founder of the 501(c)(3) Nonprofit Animal Alliance Network activist group as part of the Save Movement. She helps organize weekly pig vigils outside of a slaughterhouse near Downtown Los Angeles. She hopes to help raise awareness in her community and around the world about the victims of animal agriculture.