Introduced as the oldest participant ever to appear on "Dancing with the Stars," actress Cloris Leachman waltzed onto the set of the Queen Latifah show on November 4. With her daughter Dinah, Cloris dished with Queen Latifah on topics ranging from her vegetarian diet to her favorite foods.
At 87, Cloris takes pride in spending more than 60 years as an actress. Sipping a drink, she stretched out her long legs and dished on her career before joining her daughter Dinah in cooking up a vegetarian dish.
What's clear: She and Dinah enjoy working together in the kitchen making healthy dishes.
"My mom tells people I'm the world's greatest chef," Dinah announced.
"She is," said Cloris with a proud smile.
Asked how long she's been a vegetarian, Cloris joked about the number of years ("92!") - but in reality, she takes her plant-based diet seriously since becoming a vegetarian at age 35.
"I had to relearn how to cook about three different times - you're from Iowa, there's all sorts of good stuff and I used to marinate the meat with red wine... then I became vegetarian," she once revealed, according to Veg Source.
On Queen Latifah's show, she proved that she knows how to make vegetarian "good stuff" by cooking up the following recipe with her daughter for Artichoke-Tomato Bruschetta.
- 1 pint organic cherry tomatoes, quartered
- ½ cup extra virgin olive oil
- 1 bunch fresh organic basil, half chiffionade, half whole leaves
- Salt and pepper, to taste
- Red chili flake, to taste (optional)
- 1 baguette
- 3 garlic cloves, peeled and cut in half
- 1 cup artichoke tapenade
- 1 cup organic arugula
- ½ cup shaved Parmesan cheese
Directions: Preheat oven to 400 degrees. In medium mixing bowl, add quartered cherry tomatoes, basil chiffonade and the extra virgin olive oil. Season with salt and pepper to taste and red chili flake (optional). Let marinate for at least 10 minutes.
Meanwhile, cut baguette into half-inch slices and place on a baking sheet in a single layer. Bake until just golden, and remove them from the oven. While still warm, rub baguette slices with cut garlic cloves. To assemble, spread a small amount of the artichoke tapenade on each baguette slice. Add a piece of arugula and a basil leaf. Top with marinated tomatoes and shaved Parmesan cheese. Season with salt and pepper, to taste.