Oatmeal Tiramisu (Vegan & Gluten-Free)

Ho ho ho! It's time to up your breakfast game with this instant oatmeal tiramisu! Did I mention it's vegan and gluten-free? And the oat cake layer is double-chocolate? And it's done in the microwave within one minute?

As great as baked oatmeals or overnight oatmeals are, they get a bit less exciting over time. So I came up with this idea to spice up the beloved oatmeal-based breakfasts - make it into a tiramisu! It has a decadent and chocolatey oatmeal cake base, silky and rich cream layer that's made of coconut cream and silken tofu, and finally topped with cacao powder and garnished with dark cherries. It has that exquisite look that sets a festive mode on any morning but at the same time, it is super easy to make! You can also prepare it the previous night and store it in the fridge.

This recipe makes one personal size serving, I used a 3.8 inch mold. If you want to make a bigger or smaller one, scale up or down the amount of each ingredient.

INGREDIENTS:

Oatcake layer -

1/2 cup instant oatmeal

1 tablespoon unsweetened cacao powder

1 tablespoon coconut sugar

1/3 cup soy milk or plant milk of choice

1 tablespoon of cacao nibs (optional)

Cream layer -

1/2 cup coconut cream

1/4 cup silken tofu

1 tablespoon sugar

1/2 tablespoon coconut oil, softened

Coffee mixture -

1/4 cup cold expresso

1 tablespoon coffee liqueur (optional)

TO MAKE:

- In a microwave-safe ramekin dish, mix all the oatmeal cake ingredients, and microwave for one minute, stir and let it stand for 30 seconds, it'll solid up into a cake texture, set aside to cool down;

- Beat the coconut cream in a mixing bowl with an electric hand mixer, until fluffy and stiff peaks form;

- In another bowl, mix the tofu, sugar and coconut oil until well combined and smooth, fold in the coconut cream with a spatula;

- Stir together the cold expresso and coffee liqueur, you can skip the liqueur if you want to make it nonalcoholic;

- Prepare the mold you want to use, press down the cooled oatcake into the bottom, sprinkle on a little coffee mixture evenly on the oat layer, then fill the cream mixture on top;

- Let the tiramisu set in the freezer for 1 hour or leave in the fridge overnight. Before serving, dust with cacao powder and garnish with dark cherries. Enjoy!

Whole Roasted Turmeric Cauliflower with Whipped Tofu Feta, Crispy Chickpeas & Chimichurri

Turn cauliflower into your next holiday centerpiece dish! This whole roasted cauliflower is super easy to make yet packed with layers of different textures and flavors, high in plant protein, and gluten-free! Cauliflower is literally magic, they can be turned into just about anything and have! This is a dish that fully celebrates cauliflower and compliments it with many different elements and flavors. It's very low-fuss and easy to make and it's so festive-looking it can be a wow factor at any holiday gathering. The cauliflower is blanched first then roasted with a turmeric-based seasoning till golden and slightly charred, served with crispy chickpeas, which are cooked at the same time with the cauliflower, on a bed of creamy fluffy whipped tofu feta and finally drizzled with tahini and chimichurri sauce. You can also add roasted baby carrots, or potatoes, or green beans on the side of this dish! Let the festivities begin ^^ INGREDIENTS: 1 head cauliflower 1/4 cup olive oil 2 t...

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My absolute favorite Japanese street food, EVER! Okonomiyaki is like a big savory pancake that is thick, a bit chewy, fluffy and soft on the inside and golden crispy on the outside, topped off with a generous amount of umami and sweet sauce and mayo. Okonomiyaki is a Japanese savory pancake made of vegetables, sometimes meat and seafood, in a wheat flour batter. It's as adaptable as an omelet, if not more, as the word okonomi literally means "how you like" or "what you like".You can pretty much stuff it with whatever ingredients you prefer but for this vegan version, I used a variety of vegetables. This is also a great fridge clearing recipe to use up all the scraps of veggies you have on your hand. For the batter, the traditional okonomiyaki recipe calls for grated nagaimo to add fluffiness to the texture. Nagaimo, or mountain yam, is a type of root vegetable that's long and hairy, it's creamy and slimy when grated. However, it's not easy to find...

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Easy Vegan Kewpie Mayonnaise with Silken Tofu

This super easy vegan mayonnaise is silky, creamy, velvety, and tastes super similar to Kewpie mayo! It's made of 100% whole food plant ingredients, high in protein, without any oil or raw eggs and takes mere minutes to make! To be honest, I never liked the idea of raw eggs in traditional mayonnaise, I mean raw eggs whipped with an insane amount of oil... ugh... However, I did like its rich, creamy texture, especially the Japanese Kewpie mayo, which could add a nice flair in many dishes. The good news is this easy vegan version comes with all the familiar yumminess with no sanitary problems. The most important ingredient in this is extra-firm silken tofu. Yes, silken tofu can come in many different firmness too! For this specific recipe, I recommend the type of silken tofu that comes in paper cartons, not in a plastic tray with water. However, if you can't find extra-firm silken tofu you can try the regular type, different brands would have different water content in it. If it ...

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VEGAN BUNNY CHEF

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