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‘How to Live to 100’ experiences ‘Attack of the Scrumptious Tomato’

On last night’s Cooking Channel episode of “How to Live to 100,” host and vegan chef Jason Wrobel, believes that everyone should live to be 100 and wants to help those who plan to meet the challenge. Find Jason’s recipes here.

Chef Jason Wrobel star of How to Live to 100
Cooking Channel

On this episode titled “Attack of the Scrumptious Tomato,” Jason Wrobel, along with his spiritual food guru Roshi Joe and his best friend and muse, Sunny will help this animated chef give viewers recipes that will entice them to join his vegan crusade.

When he met with Roshi Joe, he found out that it was not necessary to take two llamas and a yak to meet him because the #39 bus stopped right at the bottom of the hill. Telling Jason he had a lot to learn, he asked him what Lady Gaga wears for Halloween, why does the Barefoot Contessa always wear shoes, and can one truly Keep Up with the Kardashians? But Jason wants to know how to have truly strong bones and vibrant skin, what single food should one eat? As Roshi threw him a tomato, Jason caught it a bit too tightly, as the juice ran down his arm; he got his answer, although a messy one.

Jason explained that lycopene, a phyto-chemical found in tomatoes acts as an anti-oxidant that staved off bone deterioration. So Jason deseeded organic tomatoes, that have more lycopene than non-organic ones, and stuffed them with Peruvian quinoa that he pre-cooked for 20 minutes. Adding a few spices to the quinoa mixture, he added black beans and some extra ingredients then stuffed them, put them in the oven and prepared his tomatillo salsa for this high protein meal. An average-size tomato contains two grams of fiber and a high-water content, making it a great addition to anyone who wants to lose weight.

Jason made his way to Alma Cocina, in Atlanta, Ga. to meet with his friend and fellow chef, Jeffrey Gardner. Jeffrey will be making Grilled Zucchini Tacos with Smoked Tomatoes. As Jason stood over the pot as the onions and garlic were sauteing, he did not plan to get an onion and garlic facial, but liked it. Jeffrey showed Jason how he cold-smoked the tomatoes using pecan wood. Jeffrey’s secret ingredient in the tacos was epazote, a pungent Mexican herb. After using a blowtorch to char the avocados, he made this colorful and as Jason stated, delicious treat. Jeffrey admitted that he recently lost 30 pounds by eating food just like this.

Jason then went to visit his muse, Sunny. When he went into her cafe, there was a bowl of what he called Liquid Nirvana, just waiting for him to taste. It was a bowl of soup she made using all the ingredients from her own garden. The star of the bowl was her roasted green tomatoes. She is looking for a tomato-based recipe that will appeal to her customers, so Jason got busy coming up with a recipe that will make them jump for joy. So Jason came up with a thing he called “Wrapatouille” combining ratatouille with a wrap and adding sour cream sauce. He sautéed garlic, onions, eggplant slices, red and green bell peppers, zucchini and halved cherry tomatoes. Jason then cut fresh herbs from his own indoor herb garden and added them to the dish. When Jason took his tortilla and heated it over an open flame, just browning it one each side, he then put the ingredients in the middle and using a blend of soaked cashews, water, olive oil, vinegar, lemon juice and salt, made a vegan “sour cream” that was an excellent topping for his dish.

Next Jason made Strawberry Tomato Dessert Crepes, the likes he never made before. He used a cup of all-purpose flour and three tablespoons of golden flax seed, two tablespoons of coconut palm sugar, one teaspoon of aluminum-free baking powder, one cup of coconut milk; half a teaspoon of vanilla extract and a half-cup of water to make the crepes batter. Then to make the filling, he used strawberries and tomatoes and put them in a blender with agave, lemon juice and a pinch of salt. Using cashew cream, he wrapped the crepes, added the tomato-strawberry sauce and topped with sliced strawberries and chopped walnuts. Sunny loved it!

When he saw Roshi Joe, he did not impress him at all, but Jason is willing to learn everything he can. All he hopes for is the #39 bus smells better than a yak on this episode of “How to Live to 100.”

If you liked what you read, please tune in on Friday’s Cooking Channel episodes to see Jason Wrobel. Please don’t forget to Subscribe and keep up with Jason and follow this Television Examiner.

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