Dreams really can come true!
On Friday, May 20th, I made my TV debut on the Today Show, cooking vegan crab cakes with Al Roker. It was so much fun!! Until the rehearsal the evening before, I was afraid to tell anyone about my upcoming appearance. What if they changed their minds and didn’t want me on? This opportunity was major, and I couldn’t risk jinxing myself. For 6 weeks I told only my closest family members and friends about the show.
The night before I could barely sleep for all the rehearsing I was doing in my head. I barely had time to get nervous before they put me on set, and I kept it cool the whole segment. Even finished my recipe on time. Yeah, I was a pro 😉
…and the Today Show team: INCREDIBLE! They all made me feel at home. Al Roker, Tamron Hall and Natalie Morales were so charming and kind. Everyone from the production team was a rockstar. Of course they were professional, but they were also super friendly and fun to be around. Shoutout to the whole crew!!
Fingers crossed I will be on the show again. Tamron said, “If all vegan food tastes like this, I would become vegan tomorrow. Well, dang girl. I will show you the way and the light!!
My now famous 😏 vegan crab cake recipe is reposted below. Buen provecho, my friends!
- 1 14-oz can chickpeas, unsalted beans
- 1 14-oz can hearts of palm, chopped into large pieces
- 1 jalepeño, seeded and minced
- ¼ cup vegan mayonnaise (I preferJust Mayo)
- 2 tbsp Old Bay seasoning
- 1 tsp umeboshi plum vinegar
- 1 tsp dijon mustard
- 1 cup panko bread crumbs + ½ cup for coating
- ½ cup vegan mayo
- 4 roasted red peppers (from jar, and dried off)
- ¼ cup dill, fresh
- 1 tbsp red wine vinegar
- 1 tsp black pepper
- Place the chickpeas, hearts of palm, and jalepeño into a food processor and pulse to combine and mash. Don’t over process it though, you still want some crabby texture.
- Scoop the chickpea mixture into a large bowl and add the other ingredients. Stir well to combine.
- Place the remaining ½ cup of panko in a shallow dish.
- Heat an oil coated skillet on medium-high heat.
- Form the “crab” mixture into small patties–making sure to pack the mixture tightly, and then coat in the panko in the shallow dish.
- Pan fry for 3 minutes on each side.
- Do this with the remaining batter. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with paper towel.
- To make the red pepper aioli, blend the ingredients in blender until smooth.
- Serve with a dollop of the red pepper aioli and fresh greens.