- As Sarah mentioned earlier, she is a vegan,
but you don't have to eat a vegan diet
to enjoy a fantastic vegan meal.
I love vegan food as well.
Vegan restaurants are amazing,
and we brought in the best of the best
to help us learn how to make something easy and delicious.
That's what she says.
It's not always easy for everyone,
but she's a food network champ
and her first cookbook is out next week.
It's called The Modern Tiffin.
Let's welcome Priyanka Naik everybody.
(audience clapping and cheering)
First meet Sarah.
- Hi. So nice to meet you. - Hi. Nice to meet you.
- I'm so excited about this.
- Also, you look adorable.
You're wearing chucks with your dress.
I'm very into your look right now.
- [Priyanka] Thank you.
- [Kelly] And congrats on the new cookbook.
- Thank you so much.
- [Kelly] Yeah, congratulations.
So can you tell us about it?
- Yes, so it has been years in the making obviously,
but The Modern Tiffin is a true combination of my heritage.
I'm first generation Indian-American,
I'm particularly Maharashtrian,
which is a minority within a minority in this country,
because most of the Indian people here
are Gujarati or Punjabi.
- Oh wow.
- Yeah and so at home we cooked majority vegetarian,
if not vegan by default.
And this book also combines my lifestyle.
I've traveled extensively to about 40 countries globally.
- Wow, that's cool.
- So each chapter in the book,
- Wait, how old are you?
You are like so young to be traveling 40, okay.
- I think I'm older than you, probably.
Don't go by the look.
- If you are older than me,
I'm going to throw this hot butter on you, right now.
(everyone laughing)
You know what? I take it back.
I don't want to know your age ma'am. Oh man.
I just cried a little inside, deeply.
So what are we making Priyanka?
- So today we are making a Bucatini-al-Pumpkin
with pink peppercorn and pistachio.
- [Kelly] Okay. So where do we start?
- So we have some vegan butter
and oil here over medium heat.
We're going to add half of the ground pistachio
and pick pink peppercorn mixture.
- [Kelly] Half of this?
- [Priyanka] Yes just add it.
- You're overestimating my cooking ability.
- [Priyanka] You can just follow my lead.
You'll do fine.
- I'm just going to cheat and look at it.
- [Sarah] Lost me at half.
- [Priyanka] So just half of the amount here.
- [Kelly] Okay.
- Then we're gonna add onions, garlic,
and red pepper flakes.
- [Kelly] Okay, so all the onions?
- [Priyanka] Yep.
- All the onions boop boop.
- So we're just gonna get that
sauteed up for a minute or two.
And you basically want the onions
to break down and become translucent
and the garlic to become fragrant,
And you'll notice that the pink peppercorns
like really give a nice floral smell because
they're actually made from a different
pepper plant than black and green peppercorns.
- Okay that's so funny, I can't believe,
you're saying that.
I want to put a peppercorn, like plant in my backyard.
They grow vertical. - [Priyanka] Yeah.
- I didn't know that.
I'd never seen one before and I'm like,
I just wanna do it.
- They're super cool.
And now to this we're gonna add the pumpkin puree.
- [Kelly] Okay. All of it? - Yup.
And vegan cream cheese.
- Okay.
- This is going to make it nice and silky.
It's going to give that beautiful color.
That orangy color that we want in this.
- Okay, I love pumpkin and cream cheese.
- [Priyanka] Yeah. I mean...
- [Kelly] I had an almond one the other day,
it was really good.
- [Priyanka] It's basically like pumpkin pie
at this point, but just like better.
- I'm in.
That's my cheat day, Sarah.
pumpkin pie.
(laughing and cheering)
I want one day in my life, my cheat day to be a banana, man.
Like for a banana to be that kind of sweet on my tongue.
Oh, that's the that's the day I will be killing it.
- All right. So now we're all on the same page.
Okay, good. Everyone's onions are looking good.
- [Kelly] See you're doing really well, Sarah,
for saying you don't cook.
- Well, I'm just stirring.
- I know wait,
Wait no, you cook, you don't decorate.
- No, I don't cook.
I was like, I've got to show this segment to my kids.
They're going to be like, what is happening?
- [Priyanka] In fact yeah.
So you let this simmer for a few minutes
and really come together.
- [Kelly] Okay.
- And once it starts coming together,
we're going to add my favorite pasta shape.
- So we're gonna just do half for right now, right?
- Yeah.
- Just because it's not long enough.
Okay. - Yeah.
We're gonna add in Bucatini.(boop)
I absolutely love Bucatini.
(whispers to the audience)
- You can do that, yes.
- It's my pasta.
It's like COVID times my hands are super clean.
- This is basically done at this point and yes,
because of TV magic. We have one.
- Yes we have one ready.
- Okay, here we go.
We take the fancy little top off, oh my gosh.
Oh wait, you sprinkle a little more of
pistachio on top.
- That's why we left half of it there to use as a garnish.
- Oh my god!
- And then we taste it.
- Okay.
(audience cheering)
That's really good.
You know, it's awesome.
I couldn't get my Sunday.
Anything other than the beige as well.
He's going to love this.
- Perfect.
That's awesome.
That's so good.
- Thank you.
- Oh, it's really about simmering.
Let it like keep doing everything. Okay.
That was so good. Thank you so much.
- Thank you for having me.
- All right.
Well, as always,
you can find the whole recipe
on The Kelly Clarkson Show Facebook page,
and remember Priyanka's book
The Modern Tiffin jumps November 2nd.
It's available for pre-order now, you want to check it out?
This is really good. Oh,
it was like a little aftertaste of the pistachio and the
little heat. Oh, I like that.
It just hit me and my mouth. It was like,
it was like happiness little party.