- That's it.
That's the dish.
I mean.
- Woo!
[laughs]
That looks pretty damn good to me.
- Hey guys, it's Carla.
I'm here in the Bon
Appetit test kitchen today
with Deandre Jordan.
The tallest and also most handsome player
on the Brooklyn Nets.
He is also our tallest guest to date.
Making me feel extra special.
So today, Deandre and I are going
to make vegan chocolate banana pancakes
and a delicious bloody
Mary and we're going
to see how well Deandre follows along
with me through verbal instructions only.
I heard that you're vegan, obviously.
But I also heard that you don't
do a lot of cooking at home.
- I do a lot of eating.
- Okay.
- I do a lot of eating.
Not a lot of cooking.
They don't let me in the cooking area.
- Great, and so how many times
would you say you have cooked
at home?
- Three times.
- Three times, okay.
So today we are going to cook here.
It's going to be awesome.
So on the count of three we're
just going to turn around
and start cooking.
- Oh, now?
- Yeah [laughs].
- Okay.
- One, two, three.
Okay.
- I can't turn around at all now?
- No, we can't look at
each other any more.
- Okay, good luck.
- But I can feel your presence.
You know what I mean?
- Yeah, it's just the nervous
heat coming from my body.
- It's going to be great, all right.
First thing, I know it
sounds a little weird,
but we're going to use
the liquid from this can
of chick peas to make kind
of like a whipped cream.
So I want you to just shake up the can
of chick peas really well.
Shaky, shaky.
And then so there's a little strainer set
over the measuring cup.
Just pour the beans and the
liquid through the strainer
so that we don't really need the beans.
We can use them for something else.
Chick pea pancakes perhaps.
What we're after is four ounces
of this delicious bean liquid.
I want to use four ounces.
So I'm going to pour all
but a quarter cup in.
- In what?
- Oh sorry, into the, see the stand mixer?
Left of on the other
side of the cooking pan.
There's a metal bowl set
in the stand mixer thing.
- Oh, with the banana in it?
- Nope, other side.
- With the flour stuff?
- [Carla] Nope, keep going.
So there's a skillet.
- Oh, this, this, this.
- Yeah, that thing that's
got a whisk attachment.
And then just go ahead
and pour in maybe all
but a quarter cup of liquid.
- [sighs] All right.
- Into the metal bowl.
And if it's a little
more or a little less,
it's not a big deal.
- No, no we've got to be precise.
- [laughs] Okay.
That's very delicate pouring.
- I think that's pretty good right there.
- Okay, so go back to your tray
and there's a bowl of sugar.
Dump that into the liquid in the bowl.
And then there's a little
tiny bowl with cream of tartar
in it and then that can
go in the bowl, too.
[metal clanging]
- I just want to.
Hold on, wait.
[metal clanging]
- [laughs] Perfect so far exactly matched.
Okay, and then just tilt
the head of the mixer down.
And there's a little switch on the side
that kind of locks the bowl.
It has a little icon of
like the bowl tilted, yep.
- Okay, okay.
- So just flip that
forward so it's locked.
- Yep.
- And then on the other
side, let's go up to six.
- Six?
Oh, that's my number so we're good.
- Oh really?
- Yeah.
- Is that true?
- That's very true.
- I mean I knew that.
- That's a fact.
- I totally knew that.
Okay, so Deandre what's
happening in this mixer,
it's called aquafaba.
That's the liquid from the bean.
- Aquafaba?
- Aquafaba.
- Okay.
- Have you never had this before?
- No.
- It's kind of cool.
It like kind of mimics egg whites.
- Oh, okay.
- But it also can sort of
feel like whipped cream.
So we're going to kind of
use it like as this leavener.
- And it's going to be
sweet, too, that's good.
- And it's going to be a
little sweet like a meringue.
So while that's happening,
grab the bowl with the banana
and the fork.
- You said grab the knife?
- No [laughs].
The bowl with the banana and the fork.
And then we're just
going to peel the banana
and smash the flesh in this bowl.
You can put your peel on the
tray with the measuring cups.
And then just use your fork.
And we want this like really well mashed.
This is sort of taking
the place of a little bit
of what the eggs do as a binder.
Vegan cooking is
challenging, but it's cool
because then you figure out
what other ingredients you can use.
- Yeah, it's cool.
I like that you have to find other things.
- And I was kind of amazed at
how this recipe comes together
because the bananas kind of act like glue,
but they're also a sweetener.
- Right, it kind of looks
like a thick cheese almost.
- Yeah all right, cool.
So then you've got a little
bottle of vanilla extract.
Tip in like a little splash of vanilla.
- What's a splash, though?
- Like a teaspoon.
And then there's a squeeze
bottle that's got maple syrup
in it.
And I would do like I don't
know two or three little
go around the bowl.
That doesn't make any sense.
- I did three.
- Perfect.
And that's our sweetener and
we can adjust that to taste.
And then there's a can of walnut oil.
Are you good with nuts?
- Yes.
- Okay, great.
So then drizzle about the same amount
as whatever your vanilla amount was.
And that's going to add
flavor but it's also good
to have fat in the batter.
And then mix that all together and then
there's a measuring cup with almond milk.
And just pour all of that in.
And you can just stir that
together with the fork.
- All the milk, right?
- All the milk.
So now take that same bottle of vanilla
and do the same amount
right into the aquafaba.
And that will kind of give it
that nice whipped cream flavor
and then there's a bowl of salt.
Like a medium-sized bowl.
It should be right in front
of your cutting board.
And just add a pinch of
salt to the aquafaba, too.
- Into the aquafaba?
- Into the aquafaba.
- The salt?
- Yeah, a little bit.
Just a pinch.
- All right, my pinch is
different than your pinch.
- [laughs] So do a small pinch.
- Should I do like a pinky pinch
or like an index?
- Yeah, a pinky pinch.
- Pinky pinch, all right.
- That's a good measurement.
I have pretty small hands.
I have to say.
[Deandre laughs]
Okay, so you can scoot
your little banana mixture
over to the side of the cutting board
and grab the large bowl
that has the flour in it.
This is whole wheat flour and
then there's another flour
that's more like charcoal colored
and that's buckwheat flour
and add the buckwheat
flour to the bigger bowl
with the whole wheat flour.
- That's the one that's next to the salt?
It's kind of grayish?
- Correct.
- Put that in the big bowl.
- Exactly.
- All of it?
- All of it.
And then grab the cocoa powder
which is in a smaller bowl
but it's pretty clear
that it's cocoa powder.
Add that also to these other dry mixes.
- All of it?
- All of it.
And then you've got a jar of cinnamon.
A few dashes of cinnamon.
- A few dashes?
- A few dashes.
A pinch of salt to this, too.
- Pinky?
- Pinky pinch.
- Pinky salt?
- [laughs] You can do a little
bit bigger than a pinky pinch
this time.
- Okay, I'm going to go
ring finger salt then.
- Perfect.
And then there's another little bowl
that's got baking powder
in it, so add that too.
And then just whisk this together
so it looks like all
the flours are combined.
- I like to hold my bowl
sideways when I whisk.
- Really?
- Because my hands are big
and it also makes me look
like I know what I'm doing, you know?
- [laughs] Okay.
I'll do the same.
- Because if you hold it down and kind of,
then people don't think you're advanced.
- Yeah, I don't want
people to think I need
this cutting board.
Okay, let's turn our faba off.
Grab a spoon from one of those little bins
and we're just going
to take a look at this.
So you should be able to scoop it out
and turn your spoon over
and nothing should fall
off the spoon.
- Oh, hoo hoo!
- And the peaks, you
know like at Dairy Queen
like the tip that peaks over?
- Yeah it looks like, yeah.
- Does it look like that
where it's like kind
of going straight up and maybe
a tiny bit curved at the top?
- To the curve, yeah it looks like almost
like a person's hairstyle kind of.
- Oh okay, and then give it
a taste because I'm curious
what you think.
- It's pretty good.
- It's not too beany right?
- No, no.
It's pretty good.
I taste a lot of sugar and a
little dash, a pinky of salt.
- I know and that's what
kind of like helps with
that beanish flavor.
All right, take the whisk
out of the dry ingredients
because we're going to
pour in that banana,
almond milk mixture.
And you can just pour it
in kind of all at once.
But then we're going to use the whisk
to mix the batter together.
- The whole banana stuff.
- The whole banana thing.
It's a banana situation.
And then just use your whisk to mix this.
- I don't know if I can do
this one sideways just yet.
- What do you mean, holding the bowl?
- Yeah, it's supposed to
get clumpy like this right?
- At beginning it's going
to feel like pretty clumpy,
but it should smooth out
and be almost the texture
of like a pretty thick chocolate pudding.
- Yeah, okay I'm starting to get that.
- And then when you don't
see anymore floury bits,
just smack your whisk
against the side of the bowl
to get the batter off
and we're actually going
to add some of the aquafaba to this.
- Oh, it smells good.
Is it good chef etiquette
to like smell it?
- Sure, yes, definitely.
- Okay, because it smells really good.
- It smells very chocolatey.
That's the cocoa.
Yeah, so if you just
smack off the extra batter
and then using the one cup measure that's
on that silver tray.
- A cup you said?
- Yeah one cup.
It can be a little bit heaping.
So you can just use the cup as a scooper.
It's aesthetically very
pleasing, the aquafaba.
- Yeah, I think we did a good job.
- It's shiny.
- I mean, I can't see
yours but I think mine
looks pretty good.
- [laughs] I think yours is perfect.
- I put this in the chocolate?
- Yeah, so put this in.
Tell me how you're getting
the aquafaba out of your cup?
[laughs]
- Um, with gentle force.
- Okay, so then grab
one of those spatulas.
The rubber spatula, and then I want you
to kind of gently fold the
aquafaba into the batter.
So what you're going to do
is kind of scraping down
to the bottom of the bowl.
- Is it cool if I use the small black one?
- Yeah, that's the one I'm using.
I want you to think of your spatula
as sort of cutting straight
through to the bottom
of the bowl and then folding up and over
to fold the aquafaba in.
Going like under, but
scooping it over again.
Until it's pretty much combined.
A couple of white streaks left is okay,
but I don't want like
big chunks of aquafaba.
And this is just going
to lighten the batter.
The raw cocoa tastes...
- Did you just taste yours?
- I did because there
was some on my thumb.
- Can I accidentally put some on my thumb?
- Yeah [laughs].
The raw cocoa is pretty bitter.
- Yeah.
- But very chocolatey.
All right, we're ready to make pancakes.
You've got a big jar of coconut oil.
I bet you're using a lot of
coconut oil in your cooking.
- Yes.
- And avacado.
Take a big spoonful.
You could use a teaspoon, but
like a pretty big spoonful.
Ooh, I dropped some in my batter.
And we can add more, I just
want enough coconut oil
in the pan to where the
whole surface is covered.
Okay, coconut oil in the pan.
Scoop up like a quarter cup
of batter and then we're going
for five pancakes and
we're going to go like
around the perimeter of the
pan like numbers on a clock.
But go ahead and scoop that
first quarter cup of batter
into the pan at like, you
know, the 12 o'clock spot,
the three o'clock spot, it doesn't matter.
Did your first batter go in?
- Uh, no we're still working.
- Oh, okay, are we scooping?
- Nope, we got it.
- What's happening?
- The first one's a little...
I made a Mickey Mouse pancake.
- That's fine.
You can use that same black
spatula that we did our folding.
So if you scoop with the quarter cup,
then you can use the spatula to scoop it
into your coconut oil.
Pour it right onto itself.
And it will put itself into a circle.
- Oh my God, this was way
easier than the first time.
- [laughs] I'm excited to
see the Mickey Mouse one.
I'm on pancake four,
but I could slow down.
Where are you at?
- You're bragging.
- [laughs] Okay.
- First of all.
I'm on pancake four now.
- Great lock step.
So everybody's in?
- Everybody's in.
I'm just doing some cosmetic work.
- Okay [laughs] cool.
And then while they're
cooking, we're going
to just slice up some
banana for our topping.
There's a banana on a plate
over here by your cutting board.
We've got to peel this guy and then
while the vegan banana
pancakes are cooking,
we're just going to slice this.
- I sliced part of my banana already.
- Fabulous, oh you did?
- On accident.
- What I want you to do is
kind of slice it on an angle
so that we get like long,
oval slices of banana.
- So I get to use the knife now?
- Yeah.
- All right.
- So you mentioned hosting the holidays.
- Yes.
- I feel like this is a really good
holiday brunch situation.
- This is good.
- I think people would be
very impressed with you
if you busted out the vegan
banana chocolate pancakes.
- I know but then I
have to say it like oh,
I can make you guys some.
- [laughs] Yeah, make
it sound super casual.
I'm just going to go in the kitchen
and grab a little breakfast, anybody.
- Then I would have to
FaceTime you and be like
hey we need to do this again.
- All right, so nice slices of banana
and then just set that aside again.
Now describe what's
happening on the surface
of these pancakes.
- Kind of like lava-y,
kind of cake like the cake
that Mrs. Trunchbull made the kid eat.
- Perfect.
Are there any bubbles
breaking the surface?
- Yeah.
- Okay good.
Starting with pancake
number one, we're just going
to turn them over and you.
Were you worried about this?
- I am.
- The thing is, you want to
pick the pancake all the way up.
I feel like what people do a
lot, they pick a pancake up
from one side and they try
to flip it over its side,
but then it just lands on
the pancake next to it.
So pick the pancake
all the way up and then
in the space where the pancake used to be,
just put it back down.
Turn it over.
- Got it.
Woo!
- Right?
Easy peasy.
- I find that the squat technique is good
for flipping the pancakes.
- What is the squat technique?
You personally have to squat?
- Kind of like sumo wrestler position.
- Yeah because you're
like, you're very far away
from the pan.
- Everybody's over.
- I think they just need
a minute on this side.
Then we're going to put them on the plate.
Then we're going to make a
very delicious bloody Mary
and then brunch is served.
Okay, pancakes coming out.
- Okay, so I put my plate.
- Yep, plate's on the board.
Same thing with the pancakes.
What I want you to do is
I want you to go around
just like they were going
around the perimeter,
but I just want you to put
the edge of pancake number two
on the edge of pancake number one instead
of having them flat or
in a stack, I want them
to go around the edge like
slightly overlapping each other.
Pancakes are on the plate.
Pancakes have to hang for a
second because we want the drink
to be ready and the pancakes
to be served at the same time.
- Okay.
- Okay, so before we finish pancakes,
we're going to make a
delicious bloody Mary.
Okay, so you want the
measuring cup with the tomato.
You want the whole tray
with all the fixings.
- Got it.
- Okay do you like spicy, sour?
- Extra spicy.
- All of the stuff.
Okay so let's start with the Sriracha.
I would add about a teaspoon to start.
We can add more.
But you can also just
squeeze this straight in.
Just throw caution to the wind.
You know what I mean?
- All right.
- If you like it spicy.
Okay and then we got vegan
Worcestershire sauce,
which I didn't even know existed.
- Me neither, that's great.
- Right, so this does come
out of the bottle pretty fast
so I'd pour that into the teaspoon.
And I don't know, like a half a spoon?
You can always add more.
And then take your pickle brine
and we actually want the brine.
So you can dip the
tablespoon measure right
into the pickle liquid.
I would do a whole tablespoon of this.
Bloody Marys, ooh I was about
to do a second tablespoon.
Let's do a second tablespoon.
- Let's do it.
- Let's do it.
I was just thinking about how they like
make your palate salivate.
I love that.
- I'm salivating just.
- Just looking at it.
And then you might have
another little spoon
in one of those little jars.
Horseradish which is sour
but also pretty spicy.
So I'm going to do
another spoonful of that.
- Yeah, I'm going to
do a big spoon of that.
- Big spoon?
Okay, I'm down.
[Deandre grunts]
Horseradish is underrated.
Some black pep.
I love black pepper, so I
did like three big cracks.
You could also use cayenne.
That would be good.
Chili flake.
A couple dashes of curry
powder if you're into that.
- Wait I have cayenne?
- Uh, no I was saying if we
didn't have black pepper.
- Oh, okay I thought you were
trying to one up me on mine.
You said curry powder?
- A little curry powder.
Okay then we've got celery seed.
You could use fennel seeds
even would be good with this.
Yeah, like if you didn't
have Worcestershire,
you could use soy sauce.
I just like a bloody
Mary bar where you just
have all the stuff set out and you can add
whatever you want.
And then there's a lemon, too.
More sour and then so squeeze.
- Just squeeze her in there?
- Yeah, squeeze her in there.
And then I would add a good pinch of salt.
So like your ring finger pinch
which is probably my three-finger pinch.
It's like a meal.
You're getting your full
serving of vitamins.
- Very hearty.
- Mmm, ooh pretty good.
- You tasted it?
- Uh-huh.
Give it a taste.
I think it could be more sour
and more spicy personally.
What do you think?
- I agree with everything you just said.
- Great, I'm going Sriracha
straight from the bottle.
Okay, I think I have arrived.
It feels like a proper bloody to me.
- I think I'm cool.
- Okay so now we're going to measure out
one and a half ounces of vodka.
So you've got to break your seal.
Are you clapping for the vodka?
- Yeah.
- [laughs] All right.
Taking off the foil.
All right, pop the cork.
[corks popping]
Perfect, one and a half ounces.
- One and a half?
- One and a half.
- Booyah.
- And that goes right
into the measuring cup
with the tomato mixture.
Give that a little stir with
whatever spoon you have left.
I'm down to the long one.
There's two glasses on the station.
There's a glass with a
celery stick and a pickle
and then there's another
nice highball glass.
So bring them both over
to the cutting board
and I want you to fill the
one that doesn't have anything
in it all the way to
the top and a little bit
over the top with ice.
And then find some space and
get your celery stick in there.
And now, the tomato mixture
goes right into the glass.
So just pour this over the ice.
Oh man.
Right to the brim, now you
can drop the lemon on the edge
and then there's pickled okra.
And just like drop that down the side.
I think that's perfect.
This screams brunch to me.
And this screams holiday.
Like it's literally in holiday colors.
- Yeah this screams everything to me.
- And if you have people coming over
or staying with you over the holidays
and you bust out the bloody Mary bar
the day after Thanksgiving, Christmas.
- Yeah.
- Mmm.
- It's good stuff.
- More presents.
Do we want olives in our bloody Mary?
- Yeah, I do.
- I'm afraid I'm going to overflow.
Okay, I got one.
Yes.
- That means you have to
just take a little sip.
- [laughs] Might be.
Oh my God I want to drink it, but we have
to finish our banana pancakes.
Pancake plate.
- Boom.
- Back on the cutting board.
- Booyah.
- We're going back to aquafaba land.
I want you to do like a
nice dollop of aquafaba
on top of every pancake.
And so just go around that
nice little shingled situation
that you made.
I call this a topper whopper.
- A topper whopper?
- Yeah.
It's a topper whopper.
You've got all five pancakes topped?
You're taking great care
and deliberation with this.
I like that.
- It's just precise.
- And now, you can just
pick the banana slices up
with your fingers and tuck a banana
on top of each spoonful of aquafaba.
Yeah, the aquafaba's like
so firm that it's like.
- Oh yeah, holds it up.
- Yeah, it's like a little
banana cloud pillow.
And then there's some chopped walnuts.
Take a handful of those, sprinkle
them all over everything,
but don't cover up your
beautiful banana pillow.
And then squeeze bottle of maple syrup
and then just drizzle all
maple syrup all around.
Drizzle drazzle everywhere.
That's it.
That's the dish.
- Damn.
Woo!
That looks pretty damn good to me.
- I think brunch is served.
Okay so now when you're ready,
grab your pancake plate,
grab your bloody Mary,
and then we're going
to count to three and then turn around.
[Deandre exhales audibly]
One, two, three.
Tada [gasps] gorgeous.
You went semicircle.
- I did, yeah, a little crescent.
- I'm into it.
I like it.
- Thank you, thank you so much.
This is nice.
- I like it.
- It's your interpretation.
- You have big dollops.
That's nice.
- I do, I did big dollops, you know?
But my pancakes were a little bigger.
- I went from like small to big.
Do you see how I did that?
- [laughs] I like that.
That's awesome.
It's like ascending.
- It's so good even the ground wants some.
Cheers.
- Cheers.
[glasses clinking]
Do we get to drink now?
All right, you want to eat?
- I do want to eat.
- Ready for brunch?
- I am ready.
I'm very ready.
- Okay, let's do it.
Welcome to my holiday brunch.
Now we trade plates.
- Oh we trade?
I get to?
- Yeah.
I'm sampling your handy work.
- I'm very jealous of you that you get to.
- I am jealous of me.
And then the drink, too.
- Oh, the drink too?
I put a little surprise on the side there.
- Thank you I really, look at
that very classy olive garnishing.
So how do you feel now?
- I feel like I like my plate.
But I feel like you made this for me.
- I did.
- It's more.
- But you were worried
about flipping pancakes
and you made like a full array.
Cheers to you, sir.
- Cheers to you.
- Thank you.
- Thank you.
Mmm.
Oh my God that's a real reset, you know?
Delish.
- After all of that hard
work we did, we deserve to.
- We really do, I got super thirsty.
- How is it?
Is it too spicy?
Is it good?
- Mm-mmm [negative].
- Okay, good.
- It's so good.
It should be spicy.
I love it spicy.
Pancakes.
I'm going to start with
silver dollar over here.
- Okay, go ahead.
- Well you have to do the same. [laughs]
- No, I know that yours
is going to be good.
I'm not worried about it.
- But no, we still have to sample.
Mmm.
- Be honest with me.
- This is really good.
- Is it?
- Mm-hmm [affirmative] good crunch.
That means you had a good
amount of oil in the pan.
- See it was that extra
little oil that I put.
- It sticks and burns.
And you knew it.
They do have a dessert vibe,
but then they're also vegan.
So I feel very...
I feel very healthy.
- We could eat a hundred
of these and be fine.
- Right this like sweet and
spicy thing is kind of working.
- It's good.
Man, you guys are jealous.
- And no one would ever know
that we used bean liquid for that.
So holidays at your place?
- As long as you're behind me.
- Yeah, you could also get
helpers and you could be me
and you could just tell them what to do.
- And I could just sit down and not.
[Carla laughs]
Okay, yeah then holidays
at my place, yeah.
- You would be making the drinks.
