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!
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.
Pass the peas please!