Latest / Blush / Can I Turn the 2026 Met Gala Theme Into a Vegan Spread?

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Can I Turn the 2026 Met Gala Theme Into a Vegan Spread? · Blush

0:01
Prepare to have your minds fucking blown because today's
0:04
episode is unlike anything you've ever seen before.
0:07
We're doing a Met Gala theme, but I don't mean like Miriam
0:10
Crosby's Met Gala theme's luncheon.
0:12
I mean, we are incorporating the 2026 Met Gala theme into today's
0:17
menu. Now what?
0:18
Does that mean? I don't know, listen, the Met
0:23
Gala themes never make a ton of sense to me.
0:26
But I've done a lot of research this year.
0:27
I scrolled tik. T.O.K I went on Reddit.
0:29
That's a lie. I did not go on.
0:31
Reddit, but I asked. AI and AI scrubbed.
0:34
Reddit so same same. And I talked to a friend of mine
0:37
who is a Met Gala theme expert, so I've.
0:40
Created a whole. Menu where the theme of the Met
0:44
Gala. Is.
0:45
Incorporated into the menu Plus, it's kind of like fun chic.
0:49
Stuff you could serve. To guess if you wanted to watch
0:51
the. Carpet together.
0:53
I don't know. I've never done.
0:53
That but if. That's your thing.
0:55
Totally go for it, but. Let's just fucking get into it,
0:58
yeah? You know, one of my big fears in
1:05
life is accidentally getting high.
1:06
Before a podcast. I've done it twice before.
1:10
But not Blush Kitchen. Just like right?
1:13
And it was before I was on camera.
1:14
But. Even that was rough.
1:22
OK, so we're making three different things and all of them
1:27
are well, OK, they have different components of what I
1:31
think the theme will reflect within them.
1:35
So my understanding of the theme is that what is my
1:43
understanding? No, I'm just kidding.
1:46
So what I've been told from my friend Mackenzie Green, not to
1:51
brag, we are friends. Is that we'll probably see a lot
1:54
of. Sheers on the red.
1:56
Carpet because I guess. The theme.
1:57
Involves bodies, so you. Want to see through?
2:00
I don't fucking know, but I'm wearing something sheer woo.
2:04
I was going to wear it with underwear.
2:07
Like I thought that was going to be really chic, but it's open
2:09
all. The way up here.
2:11
And with underwear, I honestly just looked like I was going to
2:14
Burning Man, so I decided to wear pants instead.
2:17
And now I kind of just also look, well, now it's like I go.
2:22
To coach outlet instead. Of Burning Man or something, I
2:24
don't fucking know. Anyway.
2:26
I tried my best to be chic. And elegant and elevated for
2:30
this. But anyway, the food is going to
2:31
have. A lot of sheer.
2:32
Components to it too, which is interesting, but I also wanted
2:37
to present food in a very different way than we've ever
2:40
seen it. Before, so the whole.
2:42
Theme this year is fashion as art, right?
2:45
So this is like food is art. And I want to take things.
2:50
That we are used. To we're familiar with.
2:53
But just. Present them in different forms
2:55
and different structures that I want things.
2:57
To be really sculptural and just.
3:01
Kind of mind blowing in a different kind of sensory
3:03
experience than you're used to consuming things.
3:06
And anyway, so all that being said, we're going to start by.
3:09
Roasting some sweet potatoes the most different and innovative
3:13
thing that you could possibly. Fucking do.
3:16
And actually. The sweet potato dish, I'll tell
3:18
you right now is. A bit of an ode to Beyoncé, who
3:22
is one of the. Chairs of this year.
3:24
'S Macalla and my understanding is that she hasn't been
3:30
attendance in a really long time.
3:32
Also, it's kind of funny that I'm doing an episode on the
3:35
Macalla, so I don't know if you're familiar with this, but
3:38
I. There's about a decade.
3:40
Of my life that I call my dark years or my.
3:43
Lost years. And during this time I.
3:48
Had a bad eating disorder, but it was.
3:50
Beyond that, I was working from home for a lot.
3:53
Of it, I was really socially isolated.
3:56
Not that any of these things aren't true today.
4:01
But what was? Different, I think at the time.
4:05
Was I also had a lot of. Pick me energy and I had a.
4:09
Big like like. Oh, I'm not like other girls.
4:13
I'm just into fish and like, you know, jammy music and like
4:19
getting high and like, I'm not like a basic girl who's into
4:23
basic girly things. So it's just so funny because
4:26
I'm like the most basic girl and.
4:29
Exclusively. Into basic say curly things.
4:33
But anyway, so. During this time of my.
4:36
Life I feel like. Anything that happened I wasn't
4:40
even loosely familiar with. I've had the oven preheating at
4:43
450 Fahrenheit convection roast. I actually can't really tell if
4:49
it's done preheating or not because when you put it on
4:52
convection roast it doesn't really tell you.
4:55
I think the assumption is like it's.
4:57
Always ready. Sonny, I'm just throwing these
4:59
sweet potato disks in. Here to roast.
5:03
But yeah, it was during this time that I first heard of the
5:06
Met Gala. I will never forget.
5:08
I was in law school when all year and one of my law school
5:13
friends was like. Oh, did you like look at?
5:15
The costumes. From last night's Met Gala and I
5:19
was like, what? The fuck is this?
5:20
Event and I remember. Everyone looked so crazy and
5:24
she's like, oh, I wonder what the theme was And I was.
5:26
Like I literally. Have no idea what the fuck
5:28
you're talking about. But OK, sure, let's look at
5:30
what. The theme was so yeah, I'm and
5:32
and I've still not once. Watched the televised carpet
5:38
broadcast. I've since like seen photos and
5:41
stuff because now I do like to be a little bit more in the mix
5:44
anyway, so we're taking a. Tortilla I bought these like
5:47
stupid carb wise tortillas like they're.
5:52
Fine, I don't know. I don't really know what to say.
5:55
I'm not like, I don't really like corn tortillas and.
6:00
Regular flour tortillas. Can just be a lot heavier than I
6:03
need. Like that's just not really the
6:05
energy I need in my life, but honestly.
6:07
I think you can. Use whatever you want.
6:09
These were just. The best option that.
6:11
I saw at this particular store so.
6:15
I quartered my tortilla and what I'm going to do next is I'm
6:19
going to. Wet three of the. 4 because I
6:22
only. Pulled out three of.
6:24
These things and we're going to wrap it around spray.
6:28
It with a little oil. Put it in the oven because we're
6:30
going to make like little cones. Out of these tortillas.
6:33
Now I should tell. You that we're.
6:35
Prepping for two different canapes, if you will.
6:40
Or. Turfs or whatever also.
6:43
I'm just laughing at like, me being like, yeah, and this.
6:45
Is like food that you could. Serve your friends.
6:47
If you. Gather to watch the Mac Gallo,
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which I have not once done, but also like.
6:51
I can't imagine anyone would actually.
6:53
Serve this to guests. Coming over but like.
6:56
You should. It would be cool.
6:58
It would be different. Whatever.
7:00
Anyway, anyway, I'm going to wet these and then come back and
7:03
roll them. I haven't tried.
7:06
This with corn tortillas. But I wonder if.
7:09
It would be. Harder with corn tortillas.
7:12
Because they're less. Pliable than flour.
7:16
OK, so I'm just like putting one end in like this and then
7:21
wrapping it around. It does not.
7:24
Have to be perfect at all. But you want to put.
7:27
Like the loose? Side down.
7:29
So it just holds. When I got these on Amazon I
7:34
will link them per usual. Oh, my tummy's.
7:39
Aggressively rumbling, not like rumbling in a hungry.
7:43
Way like more like rumbling and like in not like an IBS way like
7:47
not like I'm going to poo my pants like I wish.
7:49
You know. Always holding out home for the
7:53
day. But I don't know, it's like
7:55
something's. Moving do you get?
7:56
That like when something's moving and it like literally
7:59
feels like a baby kicking. Like I'm.
8:01
So sorry to any mothers that I might.
8:03
Offend with what I'm about to say next, but I.
8:05
Genuinely feel like I am. Familiar with a lot.
8:10
Of elements of the gestation experience via having had such
8:17
intense gut issues. Maybe I'm wrong only?
8:21
You know the only. Way to really know is for me to
8:23
get pregnant and see. But I know like at the height of
8:27
my gut issues, there'd be times. Where I just sit.
8:31
Around being like, I would imagine this is.
8:34
What giving birth feels like. As I'm like wailing and
8:38
screaming in pain. This isn't that, by the way.
8:41
This. Was.
8:42
Like rather kind of. Pleasant, but it was like.
8:43
Little kicks, you know. See, I'd like, I feel like, I
8:46
feel I've. I've had my belly.
8:48
Be every like roundness of every stage.
8:51
Of the pregnancy experience I've experienced, that I've
8:55
experienced, pains I've experienced, kicking I've
8:58
experienced. It's so big that my ass whole
9:02
Tor. I'm just kidding.
9:03
I'm just kidding. That's so gross.
9:04
I'm sorry. No, I like never poo.
9:07
So dainty. So cute.
9:08
OK, I'm just grabbing I'm. Blocking this drawer.
9:11
So you don't see. It but one of these days I'm
9:13
going to. Fucking clean it because that is
9:15
so embarrassing but I'm just grabbing avocado oil spray now
9:18
when I've. Tested this recipe I've.
9:20
Actually never used. The oil spray but like it'll
9:23
only get. Crispier and better like.
9:25
In last week's episode. When I did the.
9:28
Fish the tofu fish. I when I recipe.
9:33
Tested that I actually. Never.
9:35
Used oil for that. And I will say it was like 20
9:38
times better. With oil, so.
9:40
You know you're welcome. For these innovative ground
9:45
breaking hot takes over here, oil makes things taste better.
9:49
But I'm hoping the oil. Will just help it.
9:50
Get crispier. You know what, like one of them,
9:52
I won't use oil and we can kind of compare.
9:56
So yeah, just. Placing that in the oven?
10:00
Oh my bad. I said one of them I wasn't
10:03
going to use oil so we could compare but I forgot I used oil
10:06
anyway all. Right, I'm going to.
10:07
Pack this shit up and we're going to get going.
10:09
On the next. Part of this episode let's.
10:13
Pretend I didn't do. That OK, this is.
10:16
The part I'm the most nervous about.
10:18
I've been testing it and I'm yet.
10:19
To be able to get it to work the way I.
10:22
Want it to. So this might.
10:26
Be a big fail. So this right here is Isomalt.
10:31
My understanding. Is that it's like beet?
10:34
Sugar or something like I think it's sugar made from beets in
10:40
some way. I'm trying to read.
10:42
The back here it does say this sugar substitute is about 50% as
10:46
sweet as sucrose or table sugar. It has a little to no impact on.
10:50
Blood sugar. Levels and does not stimulate
10:52
the release of insulin. It also does not promote.
10:55
Tooth decay. That's my.
10:56
Favorite part of it? I have to.
10:57
Do some research on the whole insulin blood sugar thing that
11:00
just seems. Kind of hard to believe.
11:03
Anyway, so this when it melts down, it then sets in a.
11:08
Crystallized way I just. Use like 90% of the.
11:12
Bag so like. There's no going back like this.
11:15
Better fucking work. It like sets.
11:18
In this clear crystal kind of way and my vision will OK my top
11:24
choice vision that I have a feeling I'm still not going to
11:27
be able to get because I was not.
11:30
Able to do it like every time I've tested it, so why would I
11:35
be? Able to do it now but if my
11:38
ideal. Vision would to be create would
11:40
be to create a. Dome like a clear Dome like
11:44
structure. With this.
11:47
Again, I don't have my fingers crossed.
11:50
My second choice. Would I, which I'd be really
11:52
happy with, is. Creating like a honeycomb.
11:55
Or I have these like butterfly. Things.
11:57
Something in that. Vein with this or lastly just
12:01
creating. Like some kind of.
12:02
Clear glass with it so this just.
12:06
Melts on its own sometimes and I can't wait.
12:12
To set the. Whole house on fire and not
12:15
accomplish. What I set out to?
12:17
But anyway, this is going to. Be the.
12:19
Kind of clear sheath in the Beyoncé recipe.
12:26
I'll actually tell you. About that one.
12:28
So Beyoncé's family, like she. Grew up in Texas but I believe
12:34
they have. Kind of like.
12:35
Creole like they're I think they're originally from.
12:38
Louisiana, So she grew up. With a lot of like Creole.
12:41
Southern kind of cooking, and she said that one of her
12:44
favorite foods is candied yams. Which for?
12:47
Our international viewers in America, they sometimes call
12:51
sweet potatoes yams. I don't know.
12:53
Why by the way? As you can see up here.
12:56
This is like. Starting to melt so I wanted to
13:00
do kind of a play on candied yam so we're.
13:02
Roasting the sweet potatoes. And then this is going to be the
13:07
candied element of it. And then there's one more
13:10
element that we're going to. Incorporate OK this.
13:13
Is melting quite quickly. Oh I'm so nervous.
13:19
I wish I had more of the isomalt so I just.
13:22
Had like more to play with but whatever.
13:26
Hey, wow. We're almost.
13:29
There. Yeah, this is.
13:32
Almost like a molecular gastronomy.
13:35
Kind of. Coded episode.
13:37
Which is interesting because I'm like really not a trained chef
13:42
in any. Capacity.
13:43
OK, this guy's ready to. Go all right.
13:48
Pray for me, I'm. Really nervous I'm going.
13:51
To fuck this up. But like I.
13:54
Said I already don't really think it's going to work.
13:57
So yeah, like I. Don't.
14:05
I just don't really. See how it I?
14:08
Don't know. I don't know, I feel.
14:13
Like I should give. Up on the Dome and just kind of
14:16
move on to the other things 'cause I just do not see a
14:22
universe in which. This will work.
14:26
Let's try like the honeycomb now.
14:32
This could work so. Long as it doesn't.
14:36
Like break off. When I take it.
14:39
Off that actually really could work.
14:45
I'll try a butterfly. Too and then shit, there isn't
14:51
even anything on the top of this Dome anymore so that's why I
14:57
don't think it's going to work. The rest of this I'm just going
15:00
to pour on some plain parchment paper.
15:02
Let. Me move this so you.
15:05
Can kind of see this a little bit.
15:14
OK, well in my experience, if you don't start like fucking
15:20
with this immediately, it ruins your life.
15:23
So I'm going to put this in the sink and get hot water in it and
15:27
move some of this stuff and we can move on to the next part of
15:31
what we're making. Out.
15:37
OK, this next recipe. Is maybe my favorite.
15:41
Thing I've ever made like I can't explain it it's.
15:45
So. Creative and different and just
15:48
like, unique and unlike anything I've ever had.
15:51
Before so we're. Making miso soup gummies Now you
15:57
may have heard miso gummies. Like miso flavored gummies which
16:01
like. Yum Yum.
16:03
Relatively basic. Relative to this.
16:05
And we're not. We're making miso soup gummies
16:09
as in. Miso soup in the.
16:11
Form of a gummy. Like you bite.
16:13
In and it's a. Whole fucking miso soup.
16:15
Within your gummy? Like have you ever even heard of
16:19
anything like that? Has anyone done anything like
16:22
this? Ever before.
16:24
I don't think so. OK, so we're starting and by the
16:28
way, that's way more than a cup, so I'm going to.
16:31
Dump some of it out. Hold on.
16:36
OK, we're starting with a cup of water we are going to add 1
16:42
teaspoon of. Agar powder.
16:45
This is actually as interesting. And unique and innovative.
16:49
As this recipe is, it's actually extremely.
16:52
Easy to make. Like extremely easy to make.
16:55
So we're going to add 1 teaspoon of Agar powder and.
17:01
One teaspoon of this. I don't remember what.
17:06
This is called but it's like a veggie stock base.
17:12
Or something. I will link it in my head slash
17:16
in my. Recipe book I wrote.
17:18
It down as yodo, but I don't know that it's.
17:22
Called Yodo I? Honestly don't remember what
17:24
it's called but it just adds a nice labor to things so we're
17:27
just going to use the immersion blender for a second to combine.
17:32
That's it. Pop her into the microwave
17:37
actually, I feel. Like it could be a little.
17:39
Bit more combined. Also, this might be a good time
17:43
to mention that I already pour pulled the tortilla cones out of
17:47
the oven and I turned the oven off.
17:49
With the sweet potatoes. Are still in there, I'm just
17:52
going to microwave until it bubbles up and basically you
17:59
want it. To hit a boil.
18:01
I find that it first gets thicker and almost opaque, and
18:06
then it gets translucent. It's kind of fucking weird.
18:09
I'm going to go grab a fork so I can stir it in between.
18:12
All right, see how like. The Agar kind of.
18:15
Goes to the bottom. From time to time now Agar if
18:18
you're not familiar. Is a type of C weed.
18:22
I believe it's used as a gelatin substitute.
18:26
In vegan cooking and stuff. But it sets so fucking.
18:29
Quickly, so we're using. Our cookie tray by Super cubes
18:33
that we used. In last week's.
18:34
Episode also I like. This because you can like it's
18:38
silicone so you can pop things out but.
18:41
It's. Sturdy on the outside.
18:43
So you can pick it up. Even when it's full, which
18:46
cannot be said. For a lot.
18:47
Of other things and then. We have our miso.
18:50
We're going to add 2 tablespoons of white miso when it's out of
18:54
the microwave. The reason we don't add it
18:56
before is because we don't want the miso.
18:59
To get all hot. So that's it.
19:01
I find that 2 tablespoons. For this is like.
19:04
The perfect amount and we'll just when we pull it out of the
19:09
microwave, which. Should I should be?
19:10
Checking on. This we'll just.
19:12
Immediately start blending it with the immersion blender.
19:15
That's how we'll combine the miso too.
19:19
Getting closer and then because it's miso soup, we're going to
19:26
add some seaweed. Flakes because miso soup.
19:31
Has seaweed in it and some scallions because miso soup has
19:36
scallions in it and. What's cool?
19:39
About this and on theme about it is the scallions and the.
19:45
Seaweed. Are going to be suspended in
19:47
this like. Relatively clear Jelly like
19:50
we're going to be able to. See into it.
19:53
I just want to pull out like. Some of the smaller scallion
19:56
pieces. So yeah, we'll kind of
19:59
incorporate. That whole sheer.
20:01
Element of things. Plus like this is.
20:04
Art. I mean this.
20:05
Is like as artistic as it gets. You know and.
20:09
It's like a food. That you're familiar with
20:11
represented in a completely different.
20:14
Way OK. I'm going to give it a few more
20:17
seconds and then it's ready like this is honestly.
20:21
So easy to prepare, but what's? Really fucking cool.
20:24
Is like if you. Make this for someone and they
20:25
come over, they're going to think you're some kind of like
20:27
creative genius. Like they're going to have their
20:29
minds blown. They won't even know what to do
20:32
with themselves. Like you'll you'll have to get
20:34
out diapers because they're. Going to wet themselves.
20:38
This is bubbling quite a. Bit she is ready.
20:42
And we're just going to start blending.
20:47
And I'll add in the miso. OK.
21:05
That should be good. Dude.
21:08
I'm so. Excited for this?
21:10
I originally made this when I was testing it.
21:13
I made it in square format, but I thought that round would be
21:19
more appropriate. For this because like it's.
21:22
Soup, and soup is usually in a round.
21:25
Bowl. You know I also love these.
21:29
Because I've been recipe testing them, I have a bunch in my
21:32
fridge at all times and they're so yummy and they're so filling.
21:38
I think it's something. With the Agar, like Agar can be
21:41
really really. Filling, I know it's really high
21:44
in fiber. I don't know if.
21:45
There's more to it. Than that.
21:48
Or if it's just the. High end fiberness.
21:50
Of it the. Chunky stuff is just some of
21:54
the. Miso I believe.
21:56
If not, we. Would have a catastrophe.
21:58
On our hands. Like if the.
22:00
Agar didn't fully blend in. Disaster.
22:03
OK, so I'm just adding in some scallions and it'll get clearer.
22:10
As it sets too. So like you actually.
22:13
When they're out of the molds, like you really can kind of see
22:16
through them and see things suspended in them, which.
22:19
Is like so weird. Also, when I told my mom about
22:25
this vision she thought I meant like miso.
22:28
Soup as a dessert. Like it was going to be sweet
22:32
because you're gummies and I was like, no, no, no, they're going
22:34
to. Be like, like it's like.
22:37
Eating miso soup only it's in gummy for.
22:42
Took a while. But I think we got there
22:44
eventually. We.
22:46
Also right after this episode. Airs.
22:49
I think I'm going down and I think I'm going to be at my
22:54
parents' house. For over a week.
22:57
So pray for me. I've never done it for that long
23:02
before. I'm nervous.
23:05
Who would you consider to be like?
23:07
Queen of the Met Gala. Like always, I feel.
23:10
Like, Kendall always nails it, but with Kendall there's always
23:14
an element of like, OK. Is it that her outfit is
23:19
actually so? Breathtaking and mind blowing.
23:22
Or is it? That she's just so.
23:25
Beautiful and skinny and just like, can wear anything
23:29
perfectly. Like, I don't know.
23:32
Oh, you know what I should do? You know, we did the Posh Spice
23:36
dinner menu. Episode last week I feel like I.
23:39
Should do a Kendall Jenner one. Wait, would you like that if?
23:42
I did a Kendall 1. I don't really know what Kendall
23:45
eats though. OK, that seems good now.
23:52
We add our little. Seaweed flakes.
23:56
It smells like miso. Soup, which is actually.
24:00
One of my favorite smells. I love like the.
24:03
Smell of a Japanese restaurant, like hands down one of my
24:07
favorite smells Yeah, I'm very. Curious to see.
24:12
How this Mac gal is executed? My friend said that she thinks
24:15
that we'll see a return of. I think it.
24:19
Was Jean Paul Gautier? I don't really know.
24:21
I'm not like. That big of a?
24:22
Fashion girl, you know. Like I like pretty.
24:25
Clothes and stuff, but I just mean, I'm not like I've never
24:27
studied fashion, but I think it's Jean Paul Gautier who did
24:33
Zendaya's June premiere thing with like.
24:38
The breastplate. And stuff.
24:40
She thinks we'll see a return of that on the Met.
24:42
Gallo carpet so. We'll see.
24:45
We'll see. I don't know.
24:47
OK. I think it's time.
24:48
For me to pack this shit up like just.
24:51
Clean up a little and then we'll get to the next element of the
24:55
next dish. I just.
24:57
Yeah, the sweet. Potatoes look good and they're
24:58
they're fine. I'll take them out in a SEC.
25:00
OK. We'll see you in a second.
25:05
OK. Now we're going to make the.
25:08
Filling for the tortilla. Cone thing now.
25:12
This recipe is actually inspired by the avocado.
25:15
Egg rolls from The Cheesecake Factory when I.
25:18
Was in high school, my friends and I practically.
25:21
Lived at the Cheesecake. Factory.
25:23
It's actually embarrassing. How much time we spent both?
25:26
At the mall and. Specifically at The Cheesecake
25:29
Factory, but I always loved the avocado egg rolls.
25:32
Actually my parents also. Like them?
25:35
And by the way, I'm just taking this more new silicon tofu, the
25:40
one I use in a lot of. Recipes.
25:42
And I'm going to mash it up with some avocado.
25:45
And the reason that I'm doing this, I'm to be clear, I'm this
25:48
isn't like a. Copycat Cheesecake Factory
25:50
recipe It's just it's inspired by it, but the.
25:54
Reason I'm doing this. Is because the tofu?
25:57
Is going to keep the filling lighter and also.
26:00
Add a lot of protein. So we're going to.
26:01
Mash it together and we'll see how it tastes.
26:04
If it tastes like shit, I'll like.
26:05
You know. So you can just go play an
26:07
avocado. It's just an idea.
26:09
I had I, I. Just wanted to.
26:10
Test it out, see what happens. You know, so one time my dad.
26:16
Keep in mind my parents are foreign.
26:18
My dad was. Tried like he goes.
26:21
Hey, what's? That vegetable called.
26:23
Do you know the one? That at the cheesecake.
26:26
Factory. It's in the thing with the thing
26:29
and I was like. That's exactly what he said.
26:31
OK. But in Farsi, in the thing with
26:33
the thing and my mom goes. Avocados.
26:35
I was like what? Like weird code language.
26:39
Do the two of you have in the thing with the thing?
26:42
Like how the fuck am I supposed to know what that is?
26:45
But I guess that's. What happens when you've?
26:46
Been married for 650 years. They're like basically the
26:51
Cullen family. I make myself.
26:56
Laugh. It's a Twilight reference if.
26:58
You didn't get it anyway, so this does not look good is what
27:04
I'm learning. I thought it would mash.
27:07
Up way. Better, I did not think it
27:10
would. Look like this.
27:11
So we're the feeling. We're just doing this.
27:13
Mash though, because. We're going to add some cilantro
27:18
flowers and. We have this sauce which is
27:21
truly. Inspired by the cheesecake.
27:23
Factory sauce that comes with the avocado egg rolls.
27:25
It's a. Tamarind, cashew, cilantro
27:28
sauce. Now this has 1 cup of pitted
27:33
Mitchell dates. That's about 10.
27:36
Big juicy dates. 3 tablespoons of tamarind puree.
27:42
I'll link the one that I. Buy a half a cup of raw cashews,
27:46
3/4 to a full. Cup of fresh cilantro.
27:51
Measure with your. Heart, it's fine.
27:52
And that's like fairly packed in one.
27:55
Cup of water, 1/4 cup of tamari or soy sauce, whatever you have.
28:01
I've made it both. Ways it's fine 3.
28:03
Cloves of garlic. And 1/4 teaspoon of cumin blend
28:07
that. Together until super super
28:09
smooth. So for this recipe the.
28:12
Reason I did the whole cone thing and all the.
28:14
Parts of it is. Because my friend told me
28:17
because like. Bodies as part of.
28:19
The theme, I guess, is she thinks that we're going to see
28:23
a. Lot of like.
28:24
Breastplates and a lot of like. Structured like that type of
28:28
thing. So I thought that.
28:30
This kind of gives like corset. You know what I mean?
28:35
Like that kind of vibe. OK, let me.
28:36
Test this and see how it. Is.
28:40
It would be better if it were just avocado.
28:42
I'll be real with you. I like it 'cause I like.
28:45
Tofu a lot. I think that maybe going. 3/4
28:49
avocado 1/4 tofu would be better also.
28:54
If my. Avocado weren't so dog shit,
28:57
that would also be better. But I'm happy I did it this way.
29:01
I'll be real. OK.
29:02
So here's our cones. Should we even do this now, or
29:06
should we do the assembly in a sack?
29:09
Whatever, let's start it. No, let's.
29:12
Hold off, because there's. One more thing I want to make
29:15
for another. Recipe.
29:16
Well, I guess I can take these. Out.
29:18
That's fine. And then?
29:20
We'll. Assemble everything in one go,
29:24
if you will all. Right, we'll just put this.
29:30
Aside for now, we have our sauce.
29:32
We have everything. We have one more thing to make.
29:35
For the sweet potato. One which I took.
29:38
Out of the. Oven, by the way, and then we'll
29:40
assemble everything and then. We'll feast.
29:43
OK, this is actually the very last thing we're doing.
29:46
Before we assemble, we're going to make a Cajun spiced.
29:50
Foam. For our sweet potatoes.
29:53
And the reason we're doing this is because Beyoncé, her family,
29:58
again, has these Cajun roots and so.
30:01
I thought that this would be a cool way.
30:03
Or not. I just shouldn't say Cajun.
30:05
Roots but. Whatever, I knew she grew up
30:07
eating. Cajun food at that.
30:08
Much I know. So I got this.
30:10
Cajun seasoning blend. Now I should.
30:12
Tell you I really. Wanted to get Tony's Creole
30:17
seasoning because when I was in college I had a friend who was
30:20
from Louisiana and I know that that's really big down there,
30:25
but I unfortunately couldn't get my hands on it in time
30:28
apparently like our. Grocery stores here don't carry.
30:31
It but that is kind of like the gold standard.
30:34
For that type of. Seasoning, Creole and Cajun
30:37
seasoning are a bit different, but whatever.
30:40
So we're just using our handheld frother.
30:43
To. Froth this milk up, this
30:46
seasoned milk up and create kind of a.
30:50
Foam. OK, that's good enough for now.
31:09
Let's just put it aside for right this.
31:10
Second, I might revisit it in a bit, but let's assemble some
31:15
fucking food, yeah all. Right, so we're.
31:20
Just going to put some of this filling into these cones I'm
31:29
going to use. Back of this.
31:31
Fork to make sure. It's all the way.
31:33
In perfect. And then I'm going to add some
31:54
cilantro flowers and. Garlic flowers.
32:01
These are actually two of my. Favorite edible flowers because
32:06
they taste like what they are. So it's just it's.
32:11
Like a more fun way of eating cilantro, you know?
32:15
Oh, this looks so. Cute on this plate.
32:19
What a cutie. I'll just do a cute.
32:25
Little bowl with the sauce. Feel like it needs a little.
32:31
Bit of texture. So maybe I'll go for my tried
32:36
and true dried miso flakes. Yeah, that's pretty sick.
32:41
See, isn't. That just the cutest wait, I
32:48
love that. OK, let's move on to our next
32:53
dish. OK, first and foremost, we need
32:57
to see. If this is going to work.
33:01
I'm not optimistic. But whatever.
33:07
Holy shit, this might actually work.
33:13
Oh hell yes. OK, sweet potato Cajun foam.
33:31
Edible flower Dome. I did it.
33:40
I fucking did it. Holy shit, holy shit.
33:47
OK, I have to take like a billion trillion photos and now
33:57
for our me. So I mean like.
34:04
How cutie patootie are these? Look at this, Look at this like
34:08
you can literally see the. Scallion on the inside and the
34:13
wakame. Like fucking adorable.
34:17
OK. I think it's time for us to.
34:18
Eat. OK, I'm going to start.
34:20
With the miso soup gummies because.
34:23
I already know what they taste like and I know.
34:24
They're good. This is the craziest thing
34:31
you'll ever eat. Like it's just so weird to eat
34:35
soup. In a gummy form, but now we're.
34:44
Going to do our. Little Coney poos.
35:01
With the sauces is perfect, I still think it would be better
35:04
if. We were playing avocado, but for
35:09
one. It's the sauce is just so good
35:12
and it's. Just so fun to eat something
35:14
like this in this format, like I'm going to have to eat more.
35:19
Food out of. Cones, I think, OK, the time has
35:24
come. For this.
35:29
OK this. Is how you eat.
35:30
This I can't believe I'm about to do this.
35:34
I can't believe my. Heart or or whatever you saw
35:39
how? Hard I worked on this.
35:46
We thought so much, we actually can't wait to watch this because
35:51
like, I don't really know how it went, you know?
35:57
Oh my God. OK, so then you take parts of
36:03
this 'cause this is where the candied part of the yam comes
36:06
from. What the flower?
36:18
Tastes like candied yams. Tastes like candied yams with
36:22
the Cajun cake. That's sick.
36:35
If that isn't the coolest show you've seen, then you're crazy.
36:38
Then I need to know. What you're seeing day-to-day
36:40
'cause. That was nuts.
36:44
All right, I'm going to go clean.
36:45
I've created a bigger mess than you can possibly imagine.
36:49
But that was wild. That was really fucking cool.
36:52
Thank you so much for being here.
36:54
I had so much fun with you today.
36:57
We'll try next. Week, Yeah.
36:59
Love you, why do? I keep wooing today.
37:11
What the? Fuck is that?