I like your haircut. You do?

It suits you. It's kind of edgy and cool, but very modern and French.

Oh, thank you very much. I really do.

I was watching the monitor. You look fantastic.

Well, thank you so much. You need to come here more often.

I do.Thanks for having me. I brought you a little cocktail.

Oh, we're starting with cocktails? Yes, this is a bourbon toddy.

So cheers. Cheers to you. And what are we making here today?

I wrote this recipe just for you.

We're making a staple of American comfort food.

We're making a Sloppy Joe. A Sloppy Joe?

All right, I haven't had a Sloppy Joe in ages.

Because you're a vegan now. Right.

Well, this is a vegan Sloppy Joe.

We're going to make it with lentils and mushrooms.

So let's get started. Let's do it. OK.

All right, this is so easy. I know you don't really cook at your house.

But you could do this. I don't cook at anybody's house.

You could do this if you wanted.

All right, so I have sauteed some onions and garlic, and then put these mushrooms in here for me.

Why do you come here and then I-- why just pour it-- you do it.

Well, I'm teaching you how to make a recipe.

All right, yeah, but I mean, that's easy to just pour something in.

Exactly. So that's mushroom. That's mushrooms. OK.

And then you want to put some spices.

And we're going to put some spices in now like fresh bay leaf, and thyme,

and then a little bit of Worcestershire sauce, which gives it that umami flavor, that like really dark flavor.

And can you do me a favor? Umami? Can you come here? Umami. Ooh, mommy. Ooh, mommy.

Can you just crush that? There you go. Watch your fingers.

So once these cook down-- Oh, this is going to be spicy.

Be careful. Be careful.

I promise this won't be as spicy as before.

So you add the bell peppers and you add some Hungarian smoked paprika, which is what gives it that smoky barbecuey flavor.

And then you add the crushed red chili, and then some tomato sauce.

And this is basically like what we all ate as kids, you know, but it's just without meat.

And it's really easy to do.

Then I'm going to add some tomato paste, a little bit of sugar so that the tartness of the tomato.

Sugar goes in just about anything, does it? Yeah, it does.

Can I put this in now? No, don't put-- yeah, you can actually. Come here, please.

Don't put that much in. That's a lot.

Remember what happened last time? No, what happened?

I burned your tongue with those green chilis.

Oh, yeah. I remember that. I think that's enough. Thank you. OK.

Anyway can you stir that one up? I sure can.

Yeah, basically in this recipe, you add everything into this saute pan and saute it until the end.

I shouldn't have smelled that. I don't inhale.

No, I smelled it, and I don't know why. That's the stupidest thing I've ever done. Sorry.

Anyway so you want to cook these lentils in water that's salted about three to four cups of water to one cop of lentils.

Cook it for like 30 minutes. Drain it. And then you just add it to that sauce.

Cook it for another-- I feel terrible.

You cook it for another five to seven minutes.

And then do you know how to chop-- where are you? There you are.

Do you know how-- I'm over here. --to chop parsley?

You're like Krishna in the kitchen. Do I know how to chop parsley?

Mhm, I know you have people for that. How-- yeah, I do have people.

But I mean, why is there a certain way?

Yeah, well, you just want to make sure the cuts are even and take out like the big stems.

Yeah, the stems. I can do that. And then just give it another whack.

Well, now you're doing it. I'm doing it. I'm helping.

Let's talk about Fatima because she was here. And I love her so much.

She is amazing. Isn't she great? Yeah, she's amazing. She's awesome.

And you know, I just was FaceTiming with her actually.

Oh, thank you. Today? Oh, I thought you were turning the stove down. Oh, no.

How do I know how to do that? OK, that's fine.

Anyway come over here, and bring your toddy. Like I wouldn't know to go turn the stove down. I'm getting my drink.

Yeah, you're getting your drink on, Ellen.

So anyway she's doing great. I was FaceTiming with her right now backstage. She said to say hi.

Hi to her. She's doing really well. She texted me over Thanksgiving. I heard.

You should go to her GoFundMe page because where it's on our web site if you want to find Fatima's GoFundMe page.

It's getting very close to what she needs for what she's-- Thank you for that. --doing for the rest of her life.

And it's-- How do you like your buns? Uh, tight.

Toasty? Warm? Yes, tight and toasty. OK, so you want to-- you want to toast your buns.

You can do that on the grill or wherever.

And then once they're toast, and they're nice and brown, you just basically get a top and a bottom--

And then you put it-- yeah. Yeah. There you go.

All right, so you ready to taste? Yeah.

OK, watch your shirt. Ready? You watch yours.

That's delicious. Sweet, right? It's so easy.

And how's your daughter? She's great. Krishna is awesome. Good.

You know, she scoots around the Top Chef soundstage. She's growing up on set.

Now she's getting a little more cunning and before you know it,

like the craft services has lost a whole box of Twizzlers and she's like, got it under her arm as she's scooting away.

But-- Quite a place for a-- She's great. --kid to grow up. Yeah. Yeah.

Well, I love when you're here always except for the hot stuff.

I'm sorry. Next time I'll make dessert. All right, all right.

You can catch the new season of Top Chef in Kentucky starting December 6th at 9:00 on Bravo.

We'll be right back.