While most baskets feature at least one beefy piece of meat or seafood, this collection of ingredients is strictly vegetarian. Host Aarón is on hand to watch his fellow judges, Amanda, Alex and Marc, transform these unusual picks into cohesive entrees.

While her peers aren't used to cooking with or eating vegetarian-minded ingredients, Amanda enjoys them regularly. She sets off to prepare a comforting stew complete with tempeh and curry, plus spiced couscous. "This is a really typical way to serve tempeh: stewed, really hearty, really warm," she explains.

"I think it's really great to have an experience where people can see that we, as judges, whether we're cooking or eating these ingredients, we learn and grow from them, too," Alex tells Aarón of this unusual assortment of goods. She plans to treat the tempeh like rice, turning it into a risotto-like dish with beet butter and citrus.

What has Amanda caught in a giggle fit? Despite the pressure of the Chopped Kitchen, she and her fellow judges make time for a few lighthearted laughs during the 30-minute challenge.