- Hey, guys, it's Selena.
I've learned so much about cooking the past year,
practice makes perfect.
Okay.
And I'm having way too much fun to stop now,
so I'm gonna continue my lessons from my own kitchen
with some of the best chefs all across the country.
Whew! Why am I acting like I ran a triathlon?
All right, guys.
You mind getting the groceries?
- Do I mind?
Only the best part of every day.
Hey. - Hey. What's going on?
- How are you? - How you doing?
- Theresa, Raquelle. - Raquelle.
- Sorry, she's a little speechless right now.
- Oh, my God.
- That was too much for a Monday.
- He was cute. I looked.
- He was cute.
- Tofu. Oh, no, you guys, this is vegetarian.
- I know vegetarian's hard for you.
- Hey, I'm here to try it all. - Lentils, okay.
All right. - Okay.
I'm doing a challenge with myself for this one.
- Okay. - I want to clean while we go.
No stuff on the floor. - Okay.
I like this challenge. - Nothing.
- Selena's practicing organization today.
I'm practicing--I left my phone in the family room.
- Oh, you're not.
$20--I'm putting $20 on that right now.
- $40. - Deal.
- $40, okay. Here we go.
- Challenge accepted.
I'm gonna regret this.
- Selena and Sophia, take one.
Ready for Sophia, ready for Sophia.
♪ ♪
- Cute. - The pose.
- Yeah, I did a little pose.
♪ I'm tryin', I'm tryin', I'm tryin' ♪
♪ Oh, tryin', I'm tryin', I'm tryin' ♪
♪ My feelings on fire ♪
Hi, Sophia. - Hi. Can you see me?
- I can see you. Can you see me?
- I can see you and I can hear you.
I don't know why-- I'm sure, like,
there's a whole team of people to make sure that we can see
and hear each other, and I'm still asking you.
- It's okay. Trust me. - Sorry.
- This is a very unconventional way of cooking.
- On this episode, I'm joined
by Brooklyn-based chef
and wellness expert Sophia Roe.
She's worked in a Michelin star restaurant
and been a highly sought-after private chef
before she switched her career to build an online community
with her recipes and honest take on wellness.
I'm excited to see what advice she has for me today.
By the way, these are my best friends.
This is Raquelle and Theresa.
- Hi. - Hi.
- Hi. How's it going? Oh, man. This is awesome.
Okay. Plant-based cooking is very exciting to me.
I feel like plants have such great flavor.
So today we're gonna make a plant-based picnic.
We are gonna do a tofu ground beef
lettuce wrap situation-- so delicious.
We're gonna do some mushroom meatballs, and of course,
no picnic would be complete without potato salad.
- All the ingredients you're saying sound so good,
so I feel like it's gonna be a great meal.
Minus the tofu part, but we'll get there.
- I know, but I'm telling you, it's so yummy.
I know. - I trust you.
- She's gonna be like, "You're crazy."
- I trust you. - It's super good.
It's super good. And we're gonna get there.
I promise I'm gonna help you out.
It's gonna be a vibe.
So the first thing, we're gonna need to boil some water.
So let's just fill up a pot of water a little past midway.
- Okay.
- Put it on high heat
and put a good pinch of salt in there.
- Where are you currently cooking at?
- Brooklyn, New York, right now.
- Hey, I love New York.
- Brooklyn in the house. I know.
So we're gonna make some quinoa for our mushroom meatballs.
So we're gonna get another pot of similar size,
like, very similar.
So we're gonna do 1 cup of quinoa
right into the pot. - I love quinoa.
- I love quinoa too, but it has to be, like,
paired with something really flavorful.
- And then 3 cups of water,
and then just put it on to boil.
So you got both of them on high heat, right?
- Yes, ma'am.
- So when your quinoa starts to boil,
I want you to turn it all the way down to low
and put a lid on it. - Okay.
- So now we're gonna make a sweet potato salad,
so not to be confused with a regular potato salad.
We're gonna make sweet potato salad.
- Ooh - Yum.
- Now we're gonna peel our sweet potatoes.
- Okay. - So peel them.
Peel them. Peel them. It doesn't have to be perfect.
It's okay if a little bit of peel is still on there.
- So I would love to know
a little bit about how you got started cooking.
- Yeah, so it was a total accident.
I'm a total college dropout. I needed a job.
I lied to get a job at a Vietnamese restaurant.
I said I knew how to use a knife when I really didn't.
- Oh.
- And they hired me, and they quickly found out
that I in fact did not know how to use a knife,
but they taught me, and it was really cool.
I used to not do so much plant-based stuff.
I was, like, 23, 24 years old, and I got really sick,
and that really inspired me to kind of wanna
go down the plant-based rabbit hole.
And it is a big, huge rabbit hole.
- Right. For me, I have an autoimmune disease,
and it's amazing how much food can really help reverse
some of the damage that's been done.
So food is really important, and I'm glad we're learning
how to make something like this.
- Food can really just absolutely be your medicine.
I also just think vegetables really just taste amazing.
- Yes. - So this recipe was inspired
by this woman who said she loved potato salad
but she couldn't eat potatoes anymore.
So it was--it was very much a problem solving.
So that's kind of my favorite way to cook.
I love when someone has a problem
or an issue with something
and I have to come in and fix it.
- That's kind of like what I do in relationships.
- Listen, she said what she said, I feel you.
I get you, you're right.
- She said what she said. - Wow.
- The quinoa is boiling big-time.
- So put it on low.
- You're ahead of me, I love this.
- Take the ends of your sweet potato.
Let's cut those ends off,
and then I want you to cut it in half.
Your knife skills are good.
- Really? See, you jinxed me.
- Okay, that's okay. Be careful.
You are not gonna cut yourself.
And then cut it in half again.
Yup, yup, yup, yup, yup. Beautiful.
Now you're just gonna cut down like this.
You're gonna do that with all of them, just like that.
- Oh, those look great.
- Just throw them into the water.
And those are gonna boil
for six to eight minutes.
- Okay. - What I want you to do now
is get a big bowl. You got a big bowl?
- How's this? - I love it.
Oh, my gosh, I think we have the same bowl.
Hello, bowl twins. - Perfect.
I love it. - So get some garlic.
Microplane a piece of garlic into that bowl.
- Oh, my God, I was like, "What's a microplane?"
You even know what a microplane is!
- She knows. Season three. - She's learning so much.
- She knows the microplane. - Hey.
Yeah, baby.
- Grab a jalapeño. You got one handy?
- Oh, we got 'em.
- Also get some celery and some green onion.
- Oh, we are making potato salad.
- Yum. - Yes, you are, ma'am.
I'm so excited.
- You guys are the funniest ever, I love it so much.
- Good. I'm glad we're entertaining you.
- Look at that celer-- your celery is gorgeous.
- We're all about display here at Casa de Selena.
- Okay, so you're only gonna need two stalks of celery.
Gorgeous.
And then green onions, let's do two.
- Okay. - Just chop it thinly
like this, super nice and thin.
- Oh, wow, Sophia has knife skills.
- Just tuck those fingers
'cause those are precious fingers
you got there.
- When you get done, throw it all in the bowl.
- Okay.
- And now you're gonna slice your green onions.
Girl is rocking it with this knife right now.
- I know, she's doing such a great job.
- I am so impressed. I'm very impressed.
- Well, yeah, you're good.
- Okay, so now mandoline in the jalapeño.
Please--don't look at me.
Look at--look at the-- look at the--
yeah, tuck those fingers.
- Those things are scary. - Yeah.
- Okay. - Do I do the whole thing?
- Nope, just half, because we don't wanna
blow everybody out of the water.
- Okay.
- Now I want you to head to get some fresh herbs.
Dill or parsley, also get a lemon or a lime,
it doesn't even matter.
Choose one of whatever you have.
- Dill. Dill is this, correct? - Yes, that is dill.
So just grab a good handful.
Ooh!
- And now we're just gonna rough chop
and then throw the dill
right into this bowl that we have here.
- I'm, like, so stressed
keeping my, like, station clean.
- Selena has set a challenge for herself today
to try to stay organized and clean in the kitchen,
which never normally happens.
- Listen, so far, so good, girl.
- How you doing without your phone?
- Not gr--it's hard.
- All right, so now we're gonna add in the fun stuff.
Red wine vinegar,
Dijon mustard, capers, celery seed.
So we are gonna add in 1/2 a teaspoon of celery seed
and then 2 tablespoons of the red wine vinegar.
And then I want you to grab those capers, girl.
- Ugh. - Okay, so let's do
a tablespoon of caper liquid.
So the liquid of the capers.
Sel!
What was that look? - I know, it's acquired.
Bear with me, boo-boo.
Just the liquid. - Okay.
- Right into the bowl. - Yup.
Ew, ew, ew.
- Now let's zest that lemon right into the bowl,
the whole thing.
After you do that, cut it in half.
See me put my hand out?
So you squeeze the lemon right over your hand,
and it catches any seeds.
- Oh!
- Oh, learning lots of tricks today.
- This is fun. - Awesome.
So now Dijon mustard.
Add a teaspoon of Dijon mustard.
- Okay. - Let's get the potatoes.
Let's turn 'em off heat.
- Okay.
- You're just gonna strain it over your sink.
- Yup. Whoo, steaming.
- So then you're gonna just take this and literally put it
right into the bowl with all those ingredients.
Dump it in.
- This is gonna be lit.
- So you're gonna need a fork and you need some salt.
So salt right on top, right on your hot sweet potatoes.
And then just gonna kind of mash them.
- I love, love it.
- So once you get this good nice and mixed up,
Just put it in the fridge.
This is almost done.
- I feel like if I was a chef, I would need 15 refrigerators.
- Listen, you are not wrong.
I never have enough refrigerator space.
Never, never. - Yup, same.
- Okay, Selena, are you ready to make some lentils?
These are for our mushroom meatballs.
We're gonna overcook some lentils on purpose.
- Ooh. Okay.
- Get the same-- maybe even the same pot
you did the sweet potatoes in, honestly.
1 cup of lentils and then 2 cups of water.
- Okay.
- 2 cups.
- Pot on high? - Medium.
They're gonna come to a slow boil.
So now you need a Dutch oven
'cause we're gonna make a quick marinara sauce.
- Okay, what's a Dutch--
- You need one of these, this. - Okay.
- I know we're looking for this Dutch oven,
but we're gonna need to put a lid on these lentils.
- Here, I found one. Is this deep enough?
- Should we turn the lentils down?
- Nope. Just put a lid on, baby.
- She found it. She found the lid.
- I don't even have a lid. I'm talking--I'm talking
to her about lids and I don't even have a lid.
- Okay. - There you go.
So the Dutch oven, put it on medium heat.
- Medium.
- Get yourself a onion and some garlic.
Cut the onion in half. Nope, not like that.
- But how am I supposed to do it?
- Not this. Not start--not--not that.
- I see. I see. - More just this.
- I wish she was my mom.
- Oh, man. - I'm dying.
- Anytime, babe, anytime.
And, Selena, we only need one half.
- So just peel it. - Yup, with the butt still on.
So you're gonna hold it here, right?
And you're gonna come on the side.
So this is just dicing an onion, okay?
So you do it this way
and then we're gonna do it longways, right?
So then we're gonna come in here.
And that's why you wanna keep the butt on your onion, right?
- I like this onion-cutting technique.
- Now we can dice.
- Oh, yeah. Look at that dice.
Oh, no.
- Okay, it's all gonna work out, because no matter
how messed up our chops are,
the onion is gonna caramelize in the oil
and it's gonna be a vibe. - Ooh.
- That sounds heavenly.
- So now you're gonna get your garlic cloves.
- How many garlic cloves? - Three.
And I just want you to kind of
just mash 'em up.
smash 'em, you know, with the knife.
- Don't do it with the glass again.
- Oh, no, no, no.
- Sel, do it with the knife. - Argh!
- Last time, she smashed with the--with the glass holder
and the glass broke on top of the garlic.
- I like where your head was at
with that though, like, being efficient.
- Yeah. - Yes. Yes, ma'am.
Now your Dutch oven.
Put a few glugs of olive oil in there.
Yeah, I love that.
Now the garlic and the onion goes in.
- Now it's a party.
- Let that kind of do its thing.
And now, you should have some canned tomatoes somewhere, huh?
- Here we go. Let's see if we got the--
- You want the normal can opener?
- Yeah.
Oh, back in the day, back in the '90s, this was it.
- And then, girl, I want you to take
both those cans of tomatoes right in.
Put 'em right into the pot, girl.
- Really? - Yeah. Simple. I love it.
Simple tastes the best too.
Since you're over there, mash up some of those tomatoes
with, like, a wooden spoon.
And if you make a mess, great.
Also while you're over there, maybe a sprinkle of salt.
Yeah. Yeah, sprinkle.
We're doing this. We're doing this.
- This is fun. Okay, I'm so hot.
- I know, it's hot. I'm hot in here too.
- It's, like, 100 degrees in LA today.
It's crazy. - I'm so sorry, I'm so sorry.
- All right, I learned something today.
Don't wear cashmere while cooking.
- Yeah. - That's it.
Keep this on medium temperature.
- Selena just went to put a T-shirt on.
- It's hot, I totally get it. Girl, don't worry.
- Okay, so I'm back.
- I just want you to grab a handful of basil
and just throw it in the pot.
Throw it in. I love it.
And don't forget your oregano.
Do, like, a teaspoon of oregano.
And then also from our pantry, you're gonna grab
coconut aminos.
- Thank you. - A lot of times,
you won't see people using this ingredient on a marinara.
I just think it's really nice.
It's, like, a sub for soy sauce.
- Oh. - Put in about 2 tablespoons
right into the pot, and that just adds
an extra bit of flavor that I think is yummy.
Keep that on the-- just medium heat
and put the lid on and kind of just forget about it.
- Okay, wait
as I clean up after myself.
- And put it right back.
- Wow, it's so stressful keeping it clean.
- Lookit, I love it.
Selena--is Selena a cancer? Is she?
- Yes! - Oh, yeah. Oh, yeah. Yeah.
Oh, yeah, baby, I knew it. Oh, yeah.
I'm a Scorpio. I'm also a water sign.
So I get it. - Yes.
I love it. - I love it.
Okay, get yourself something like this.
- How's this? - I love that pan.
I think that's great. - Yay!
I've been wanting to use it all season,
but no chef has used it.
- It does everything. I love that pan.
So remember that other half onion?
Yeah. Let's chop it up.
- Okay, since we're on the topic of me
sweating like I'm in menopause,
what do you suggest wearing in the kitchen?
Because I normally wear, like, a tank top and--
- Listen, I'm from Florida,
and I'll tell you, full transparency,
I used to meal prep for people in a bikini
because you gotta do what you gotta do.
- Oh, my gosh. - That's fun.
- I thought I was very cool at the time.
So now three cloves of garlic.
Smash them real good.
And now just put some olive oil in the bottom of your pan.
Yup, yup, medium heat.
- Medium. - And then you're gonna put
the onions in the garlic
we just mashed and chopped
in the pan.
All right, so, Selena,
do you have some mushrooms handy?
- What kind, the psychedelic or the--I'm just kidding.
- Listen, that's a different kind of cooking show,
but I'm happy to do something there if you want.
- We have organic cremini. - Cremini. That's fine.
- Cremini. - Those are great.
I think two containers full. - Okay.
- We're gonna take the stems off.
Just pop 'em off.
We're gonna rough chop our mushrooms
because gonna get ground up in the food processor anyway.
Right to the bowl, right to the pot, bloop!
We're gonna stand by them and cook them.
Turn the heat up to medium.
Really gonna, like, engage with our food right now.
- I'm just gonna watch 'em, right?
- Yup. - So, guys, how was last night?
- Oh, no, no, you're not just gonna sit.
We have still--no, no, no.
- She got her tea. She's like, "What's up?"
- She got cozy.
- No, now I want you to get your food processor ready.
- What does that mean? - The food processor.
- Oh, what's that mean? That's the question.
- The blender? - That--no.
- Like this. - Some--
- See it?
- That's a--that's a-- that's a--
- Food processor. - Food processor.
- But I feel like it looks like a blender.
- I probably should get up and help.
- Yes, please.
Still haven't made a mess.
- Yeah, you've been staying clean.
- Just stir-- give it a stir, honey.
Just a good--just a nice little spin around.
- Oh, these mushrooms smell bomb.
- They look so good, let's just turn 'em off.
- Okay.
- I want you to get a bowl for me.
- Okay.
- We're gonna take a cup of cooked quinoa
and put it in the bowl.
Put the quinoa in the bowl. - Okay.
- And then get a cup of lentils and put those in the bowl.
- Oh. - Take your mushrooms,
and you can just put those also in this big bowl.
Oh!
- So...
Okay, forget it. I lost the challenge.
Look at this. This is the biggest flop.
- We gotta make sure the doggos don't come in here.
- Please be careful. Please be careful.
- I can't believe on the day
where you have a clean challenge
is the day where you make the biggest mess.
- Okay, but let me just say,
prior to that, I was doing great.
- You were. No, you really worked.
Okay, so we do-- it's not--
it's not a big food processor, but we do have a Magic Bullet.
Do you think this will work?
- Um, no.
- Okay. - I don't.
We're just gonna completely reset
and get the tofu moment going.
- Okay. - So let's clear the decks.
So just open up your tofu
and drain it into the sink.
- Ew. - Not a fan, I understand.
I'm gonna try to make you a fan.
- Okay. - Plop it in a bowl.
Now we're gonna flavor our tofu.
So we're gonna need you to grab some coconut aminos,
some nutritional yeast,
garlic powder, onion powder.
Leave the Dijon mustard.
- Okay. - I saw you take it away.
Bring it back. - I got it.
- Okay.
- We also need paprika, chipotle peppers.
- Got it. - Great, and then I want you
to turn around and preheat your oven to 400 degrees.
- 400.
- Okay, so now we're gonna add
all our stuff right into the tofu bowl, okay?
- Right. - You're gonna add
a heaping teaspoon of paprika,
which is a lay term for, like, a lot.
- All right.
- That was definitely a tablespoon, I think,
but it was fine.
That's a lot. I love it.
- Okay, so we're going for a teaspoon?
- But listen, I like a tablespoon of paprika.
That's a vibe. - All right.
It was--today it was a vibe. - Okay, so we just got lucky.
- It's gonna taste good.
So you're gonna also add a teaspoon of garlic powder
and a teaspoon of onion powder.
- Okay. - And then you're also
gonna add a teaspoon of Dijon mustard.
Ooh, yeah, I love Dijon mustard.
Yummy, yummy.
That looks fire. That looks so good.
Now you're gonna add nutritional yeast.
You're gonna do a tablespoon of this, a heaping tablespoon.
- I'm still getting used to these.
- Selena, the table is always bigger than the tea.
That's how you remember.
- I'm learning so much today. - You love that.
- So now just a pinch of salt,
a big honkin' pinch.
So now we're gonna do coconut aminos,
2 tablespoons.
So now we're gonna do a tablespoon of olive oil.
Do you have your can of, like, adobo, like, chipotle peppers?
- Yes. - So pull that can,
and you're just gonna get a tablespoon
with the adobo liquid that's in here.
- Okay.
- So now you're gonna get a fork
and you're gonna mash this tofu kind of
to where it looks like that ground beefy texture,
you know, and then I want you to get a sheet pan out.
- I'll get a sheet pan. - Thank you.
- Do you have any parchment paper?
- Yes, I do.
- We had a fire once with parchment paper.
Get it out!
- You guys. - Let's not do that today.
We're gonna line our sheet with some parchment paper.
- Perfect.
- So now you're gonna take your tofu and you're
just gonna lay it out, just like this.
- Okay, not gonna lie, it reminds me of chorizo.
- Yup. All right.
Can't believe how good that looks.
It already looks like meat. It looks so good.
- I'm so excited. - You did a great job.
- You guys, I found it. I found the food processor.
- Oh, my God, you found it. - Whoo!
- Whoo! It was hiding.
- That's it. I love it. I love it.
All right, Selena, we're going back to mushrooms.
- Okay.
- So do you have some sun-dried tomatoes
and/or tomato paste?
- Tomato paste. - I also want you to get
some garlic and onion powder out for me.
- Got it.
- Nutritional yeast, we just used it.
- Okay. - Oh, yeah, oregano.
- Oh, yes, yes. Yeah. - All right.
So you're gonna do a teaspoon
of garlic and onion powder.
Just put it into the bowl.
- Teaspoon. That's right.
- Yeah. No, that's half. So you're gonna do a whole--
- But I was right.
- You were right. You were right.
I was in the part right area.
In part.
Okay, so then we're gonna do a whole teaspoon of salt.
- Ooh. - Okay?
- We're gonna do tablespoons of nutritional yeast.
Table's big. - It's this big.
- 4 tablespoons. Love it.
Now let's just squirt tomato paste in there.
- And how much? - Maybe just till I say stop.
Keep--keep--keep on squirting there.
Okay, stop. - Great.
- And then also some black pepper,
just a few cracks, whatever feels good.
- She loves her black pepper. - Sure do.
- All right, Selena, so I want you to take everything
and I want you to put it in the food processor.
- Okay. - Just mix it all in.
And then we're gonna add some basil,
just a good handful.
And if some stems get in there, that's fine,
'cause you're just gonna whir it up.
- Got it. - That's great. Lid on.
- Okay.
- And you're just gonna mix it up.
- That looks so good.
- I love it. It looks awesome.
All right, you can stop.
Now we're gonna make some meatballs.
- Oh, my gosh. Yeah.
- And then you're gonna grab, oh, about--
about a tablespoon and a half of this,
and you're gonna roll it up into a ball.
It's kind of sticky, but that's part of it.
- Yummy. Yummy.
- Ah, this is so fun.
- This is also therapeutic.
- They look really good. They look like meatballs, huh?
- Yeah.
- And then I want you to just put this in the oven.
- Oh, my gosh, we heated the sizzling, like, hibachi,
not the oven.
- Are you joking me? - Don't touch that.
- Well, turn the hibachi off.
- I did. - By the way, your finger--
how's your finger? 'Cause your finger
just sizzled. - It's okay.
- I don't know if anyone heard that, it went fwsh!
- Well, turn the hibachi off.
- So is the oven on now?
- Yes, it is.
- Okay, well, let's take the meatballs out,
because you never put food in an oven that's not preheated.
- Oh, God. - It's okay.
Wait, we turned the oven on.
- It's okay. - So all good.
- Since we have a second,
it's always important for me to give back.
So we are gonna be donating to a charity of your choice,
and if you don't mind giving us all more information about it.
- Yeah, the Fungi Foundation, it's a global organization
that supports the conservation of fungi.
It's such an important part of the planet.
But another thing that the Fungi Foundation does
is really just demystifies fungus.
People are so grossed out by, "Ugh, it's fungus."
But mushrooms are the great decomposers.
There are fungi that eat plastic.
Fungi could be so great
when we're talking about water conservation,
when we're talking about regenerative agriculture.
The Fungi Foundation hones in
on how valuable fungus is for the planet.
- That's incredible.
I had no idea about any of that.
- That's the Fungi Foundation.
How's your oven doing?
- The red dot went off. - Whoo-hoo!
- Okay, meatballs and the tofu in the oven.
- Mm, I've had a stain on my shirt this whole time, look.
- I know, you're getting messy. - It's okay, it's a little.
- Means you're a real chef. - One time, I did an event
where I made macadamia nut, like, ricotta cheese.
I just made this stuff at, like, 8:00 a.m.,
and then I got home at 6:00 p.m.
and saw that it was all over my face.
No one told me.
- I spent a 12-hour day
with macadamia nut cheese all over my face.
- That is--that would so happen to one of us.
- I promise you, Selena, if you ever have something
on your face and I see it, I'm telling you.
- Thank you. - So now what we're gonna do,
Selena, is, we're gonna-- remember that--
remember that sweet potato salad we made?
- Yeah. - So we're gonna get
the sweet potato salad out.
We're also gonna get the coconut yogurt out.
- So coconut yogurt, we don't have,
but I have vegan mayo, will that work?
- That's fine. This is, like,
my style of cooking, like, you just--
you use what you have and we make it work.
We're not gonna measure, okay?
And the reason I don't wanna measure, Selena, is,
some people like their potato salad very wet,
and some people like it very dry.
I like to start 1/2 a cup and kind of go from there.
And then you're also gonna add chopped parsley, right?
Great. Go ahead and get yourself a lime,
and I want you to zest it right into there.
Okay, so I want you to stir this up.
Yummy. - Yummy.
- Taste it. Is it too sour?
- Okay, I gotta be honest.
I thought this was gonna be so gross, and it's so good.
- Oh. - Sorry.
- Thanks, girl.
- Every time something healthy is, like, freaking me out,
it's so good.
- I know, it's perfect for a picnic.
- Now we're gonna go get our tofu, and just let it sit.
It's gonna get crispier.
It's gonna just-- let it just sit.
- They look like little croutons.
- And now we're gonna-- we're gonna hang out at--
we're gonna hang out in meatball land.
- Meatballs. - See this, how I'm able to,
like, put this here for our marinara moment?
- Ah, there we go. Cute.
- Yum. - Yes, and I want you
to put the marinara sauce in that smaller one.
Yes, ma'am.
Whoa, you did that, girl.
- I'm really, really proud.
- I'm gonna slice some green onion
'cause that's what I feel like slicing.
I'm gonna garnish the meatballs with it.
Look at that, look at that. Love it.
So just sprinkle that on top of your meatballs, boo.
I wanna eat that. It looks beautiful.
- Yay. - Okay, so we're almost there.
So now it's tofu time.
I have a platter of lettuce leaves. See that?
- We have that too. - Get us a platter.
- So here is our tofu.
- Looking amazing. Wow.
- Look how good their lettuce looks.
- Oh, my gosh, guys.
- Selena, that looks so good. - This feels like growth.
- It does. - This feels like season three.
I mean, this is it.
You did a plant-based picnic, ma'am, like, hello.
- Thank you.
- It looks amazing. - I'm so happy.
Thank you so much. Should we try some of it now?
- Oh, ma'am, can we?
- Since I'm not a big fan of the tofu,
I wanna try it first.
- Get that in your mouth, girl.
Mm-hmm.
- Good? - Yeah.
- Yummy. So good.
- I like this tofu, right? - Yeah, I know.
- I can't believe it. Mm-hmm.
- I'm gonna go in for a meatball now.
- And then make sure you dip it.
I'm gonna use my fingers 'cause it's my house.
- This is delicious. - I like it.
- Before this episode,
I would've said I don't like mushrooms
and I don't like tofu.
I now like mushrooms and tofu.
- They're good, right?
- This meatball, oh, my God.
- Love it. - This is really good.
- This is my favorite thing we've ever cooked.
- Ooh!
- This was delicious.
- Thanks for playing with me.
- We're gonna have a girls' picnic now.
- Awesome. Awesome. Enjoy.
- Thank you guys so much. Nice to meet you.
- Thank you so much. Bye, everybody.
- Bye. - This was so awesome.
- All right, Raquelle.
Oh, my God.
- Since I broke something... - Okay.
- You get the $40 for being off your phone.
- Yeah.
- And then next episode, we'll do another bet.
- Deal. - Double or nothing?
- Double or nothing. - Okay.
- Idiots.
- ♪ Ah, ah ♪
♪ Ah, ah, ooh ♪
♪ Ah, ah ♪
♪ Ah, ah, ooh ♪
♪ Ah, ah ♪
♪ Ah, ah, ooh ♪
♪ Ah, ah ♪
♪ Ah, ah, ooh ♪
♪ Ah, ah, ah, ah ♪
Well, turn the hibachi off.