Can This Chef Make A 3-Course Meal With A Blender? • Tasty

I feel a little out of my element now the real pressure problem This feels weird Oh that would derail

this

whole thing Welcome back to Chef Out of Water I'm Alexis and I'm a

chef

who's always up for a challenge I've accepted. I go to the Internet to see what appliance I should use to prepare a three-

course

meal

. At the end, I will have a surprise guest who will try to guess what I wore. A

blender

. Do I understand anything else? Why does

this

happen? To take a little extra creativity, okay, here's my game plan. I'm going to

make

a three-

course

raw

meal

because I clearly can't cook meat with this, but I think I can

make

something pretty good and pretty exciting anyway for dessert today.

I'm making a dark chocolate mousse. First it will be a learning experience for both of us. I'm going to cut my chocolate problem. The chocolate will not melt in the

blender

. If I was doing this, you know, with a stove what would I use. in a double boiler I could even use a microwave but I can't do that, okay this is a little crazy, but it's a very hot summer day in Los Angeles. I wonder if you would put the chocolate outside in a bowl if it melts? This is very strange for the aperitif. I'm going to make a raw walnut pate.

I've never done anything like this. So I'm not sure what to expect. I'm not sure what consistency brings out the flavor. flavor that I don't have the luxury of using, so I need to add flavor with other ingredients first. I've been soaking nuts for a while as soaking them will only make them creamier and easier to blend I guess. I'm going to start by adding some nuts, some fresh herbs, a little sage, rosemary, parsley, a little olive oil, a little nutritional yeast, nutritional yeast is just dehydrated yeast and it adds a really nutty flavor, many diets use it as a replacement for cheese. or like a cheese flavor sometimes called nooch very little vinegar also thought a little soy sauce might be interesting just to add some complexity smells like a health food store feel like it needs more liquid needs something to make it more more water to spread I need a little work more water you can see it's starting to get very creamy and powdery on the bottom, the top isn't there yet but it feels like the texture I want like something soft that can be dipped, something like pâté is usually made into pâté. outside the liver and has a very smooth buttery consistency.

I don't think I can achieve it to that degree, but I would like to get it more in a dipping container. I think this is the best I'll get. I'm curious to see how it sets after trying this pâté. I feel like I have seven right now. I feel pretty safe. It's good, a little weird, but it's good. OMG this really worked. Is not perfect. Know? chunks but I think avocado will work to give it creaminess I'm going to add a little coconut cream from the top also a little coconut oil a little vanilla a pinch of salt my chocolate melted by the sun look it's quite melted I'm going to add half banana just to add a little more creaminess, maybe a splash of maple syrup, it's delicious.

I'm going to put the mousse in these little molds to cool for a few hours so they set more like the moose and then I can move on. for my main course I'm going to make a raw lasagna, I'm going to use the zucchini as noodles and I'm going to make a pesto, I'm going to make a sun-dried tomato pasta and cashew ricotta. I've never done any of those things, but I've eaten a lot. of real lasagna, so you know, we'll see how it goes. I'm going to thinly slice the zucchini and then let them sit and sprinkle with salt to draw out some moisture.

It will also add some flavor to the zucchini, which they honestly need because it's raw, so I'll set this aside and move on to making my cashew ricotta. I've been soaking these cashews for a while again, that's just to make them really creamy. Wow, the cashews really feel, oh my. Gosh, they are so smooth I think it will be quite creamy, so for the walnut pate I think I did about two tablespoons and everything, so I think I can be quite generous with this, especially if I'm trying to emulate cheese, I feel like I'm out of my element not because of the blender but simply because I'm making food I don't normally make and using flavors and ingredients I don't normally use.

I don't eat a lot of nut-based cheeses, but this is what they look like, you know, it doesn't totally resemble ricotta, but I think once it's layered with the other components, it will blend into the next, my pesto is traditionally made in a mortar, but with a blender. totally fine, I'm adding a bunch of garlic and basil, this is a pretty big clove so for now I'll just do half pine nuts and then some parmesan, don't put any parmesan or dairy in this one for our taste tester, great, great, okay, very lucky for you. Tell them it's all raw and he hasn't had any dairy so far.

Great since we won't be using dairy, that means no parmesan. I'm going to use nooch as a replacement for the parm, it will give it that

tasty

nutty umami flavor. It's delicious. I'm going to increase my confidence level to 8. The last component of my lasagna is the tomato sauce, so I'm going to have a little bit of raw tomato, a little bit of sun-dried tomato, garlic, olive oil. Oh, it looks very good. I think the sauce is ready. I can start putting together. I think I'm going to do two, side by side. I'll start with a layer of tomato and zucchini on top and then I think cheese.

I think this looks very pretty. In fact, I think I would serve this at a dinner party the layers on the sides are great wow wow this is really great I feel like a proud mom this is my baby wow my dark chocolate mousse has set up really well you can totally make it I'm just going to add some dark chocolate shavings, maybe a little salt, some strawberries on the side, simple, elegant, rustic, the last step to plate is my walnut pâté, a little olive oil, salt, some chives, well this looks great I'm really excited to see if the taste tester can guess what appliance I used let's find out hello my name is merle I was a flavor producer for quite a few years and now I'm a forever video producer.

I was a voracious carnivore for most of my life and have been vegetarian for four years and vegan for a year. Fun fact about me. I can juggle, so I'm about to try the three dishes Alexis prepared for me and I'm really hoping I can guess what the secret device I feel was. I can the moment of truth, knock, knock, this is a gift, what's up, queen? It's so good to see you of all the people who could eat this food, you were the perfect person, oh great, wait, I'm so excited, of course, one looks like pâté, but you. obviously I wouldn't do that, okay, this is a dairy-free, meat-free product, okay, so you can safely eat it, look at all those little scallions, wow, punchy, the acid really lights up over time.

Holy shit, wow, I feel so good eating this. This is an amazing raw lasagna, which is my pride and joy. I feel so excited, it's so beautiful, plus it's meat-free, dairy-free, oh my goodness, oh wow, this is beautiful, okay, here we go, can I try it too? The sauce is incredible, friend. This is so good what's the sauce? It's sun-dried tomatoes, yeah, and for dessert, a dark chocolate mousse that's also dairy-free, it's like a cup of pudding, it just disappeared in my mouth, it just evaporated, oh my goodness, Alexis, truly five stars. yelp review get it post-mates for me so merle final question what do you think I made these three dishes with one appliance?

I'm going to say this because it's been with me in the back of my mind all day it's a blender it's a blender oh my god it's leather you did it you did it wait you didn't do it you did it I didn't do anything we did it yay that best of all I never would have imagined you know this morning I felt a little ambivalent and unenthusiastic and you know, this day changed completely. I feel like I learned a lot about what you can do with a blender on raw foods. I feel like I feel really inspired.

I feel like my creativity flows if you do something really cool and really. unusual in a blender, tag me on Instagram, let me know on the internet, you thought you had me with the blender, but it turned out to be a win, what do you think is in store next time? Comment below you.