VEGAN BUNNY CHEF

Holiday meals do not all have to be a 5-bowl, 2-pot, 3-tray kind of chemical fiesta experiment in the kitchen. Here's an easy but festive roasted veggie bowl that offers layers of different textures and tastes but would not cause you a headache or leave a colossal cleaning project afterward.  The vegetables are roasted with a classic balsamic glaze, plus the crunchiness from the pecans, the citrus lift from the cranberry sauce, the creaminess of the mashed cauliflower (yes it's cauliflower not potatoes! All of the satisfying taste and texture, none of the starchy burden) and finally the vegan holiday feast must have - mushroom gravy! Whether it's for a Thanksgiving meal or Christmas dinner, this bow does not disappoint.  FOR ROASTED VEGETABLES: 3/4 lb brussels sprouts, trimmed and halved 2 large carrots, sliced into 1/2'' pieces 2 tablespoon olive oil 2 tablespoon balsamic vinegar 1 tablespoon tamari/soy sauce 2 tablespoon coconut amino 1 teaspoon chopped fresh rose

The most NO FUSS pie crust is here! Vegan, Gluten-Free, Refined Sugar-Free, 4-Ingredient, and No Roll ! It literally takes 10 minutes, just mix, press in, and go! As simple and easy as this recipe is, the taste is no compromise! It fulfilled everything I would want in a pie crust, super crumbly, just the right amount of sweetness, and surprisingly "buttery"! And I promise you it does not taste like coconut! Not one bit.  INGREDIENTS: 1 and 1/2 cups chickpea flour 4 and 1/2 tablespoons coconut oil 3 tablespoons cold water 1 tablespoon maple syrup TO MAKE: - In a mixing bowl, mix together everything, till completely combined, do not worry about "overworking" the dough - you can't overwork this one! -  Evenly press the dough into the bottom and sides of a 9-inch pie pan, crimping edge, if desired. Cover with plastic wrap and refrigerate for at least 1 hour or freeze for 20 minutes; - Use in a pie recipe, perfect for this Vegan Pumpkin Pie recipe! 

  Pumpkin pie has got to be one of the most unmissable treats on any holiday feast table, be it Thanksgiving, Christmas, or just a celebration of this beautiful golden season.  Of course, vegan, plant-based lovers and healthy eaters should NEVER miss out on the holiday fun and delicious indulgence, however, we do one thing differently, we do not feel bloated, tired or stuffed after!  Presenting, the best tasting healthy pumpkin pie! It's Plant-Based, Gluten-Free, and Refined Sugar-Free . And in honor of my lazy chef promises, this one is super no fuss ! The pie crust calls for only 4 ingredients and there's no need to roll! And the filling, 5 ingredients. The result? Heavenly, we had to try real hard not to finish the entire pie at one meal between the two of us lol. The crust turned out so crumbly and "buttery", while the fillings were creamy, custardy and perfectly spiced.  You can make the No Roll Chickpea Flour Crust ahead of time, but it's so easy and quick

Counting down to Thanksgiving and are you ready for a kind, healthy, and yummy holiday feast? Your fabulous Vegan Thanksgiving main dish awaits! This gorgeous accordion butternut squash with sage leaves, chopped pecans and pomegranate seeds has everything it takes to be the showstopper on any holiday feast table - appetizing look, rich aroma, and warm and comforting taste. At the same time it’s soooo easy to make and requires so few ingredients!  INGREDIENTS: 1 medium (about 2 lbs) butternut squash 10-15 fresh sage leaves Olive oil 2 tbsp coco amino 1 tbsp Tamari/Soy sauce Salt and Pepper TO MAKE : Preheat the oven to 400 °F; Peel and half the sqaush lengthwise, scoop out the seeds with a spoon; Place a pair of old chopsticks on both sides of the squash half as cut guard to preven cutting all the way through, u sing a sharp knife, score rounded sides of squash halves crosswise, going till the chopsticks stop your knife; Place a fresh sage leaves every 2-4 slices, then rub the squash wi

If you like fried rice (who doesn't?!) you are definitely gonna love this Quinoa Pilaf dish. It's super quick and easy and packed with flavors. It also makes a perfect side dish for your holiday feast! Certainly beats plain rice by a mile if you ask me.  Flavor wise, I prefer to make it umami and sweet, which pairs perfectly with the earthiness of the quinoa grains (technically quinoa is a seed, however, it is prepared, cooked and eaten as a grain and has similar nutritional value) and feels super seasonal too! The method is honestly so quick and simple to a point it feels weird to call it a recipe. A few simple steps and no more boring plain grains! I have also paired this dish with my Vegan Gluten Free Falafels and they make a very delicious and satisfying combo together.  Now about how to cook quinoa, if you have a rice cooker, use it! That's the easier way to do it. I actually have a rice cooker that has the built-in program for "quinoa" so I literally just a

Decadence in a mug and ready in literally 2 minutes! This one has become my go-to dessert for my sweet tooth cravings. Rich, chocolaty, moist, and fluffy and everything can be done with ONE SPOON and ONE MUG! And did I mention it's also Gluten-Free? Top with your favorite vegan whipped cream, melted dark chocolate and cherries for that full black forest experience.  INGREDIENTS: 1/2 cup rolled oats, grounded 4 tbsp cacao powder 3 tbsp brown sugar 6 tbsp soy milk 1 tbsp canola oil 1/2 tsp baking soda TO MAKE: - Mix all dry ingredients together then add the milk and oil, stir till well combined; - Transfer into a mug, better if it’s a shorter mug, and microwave for 60 seconds, let sit for at least 15 seconds before dig in. Enjoy!