VEGAN BUNNY CHEF

Warmer days they are a comin' and what's better to celebrate the Spring than a picnic! These Yaki Onigiri, or Japanese grilled rice balls, are the perfect treats to bring along - convenient to pack, easy to pick up and eat, delicious and nutritious! Of course, they'd also make a killer lunch box. Onigiri is a traditional Japanese dish, made by forming rice into triangle or round balls, often wrapped with seaweed (nori). For fillings, the traditional options are usually tuna, salmon, pickles, or preserved cherry blossoms but vegan alternatives cannot be easier, I simply used teriyaki tofu and avocado. You can also use cucumber, peanuts, or carrots. I added quinoa to the rice mixture and brushed the rice balls with a little homemade teriyaki sauce before pan-frying them for extra flavors! If you like sushi you'd definitely like this treat, and I'd also recommend Sushi Sandwiches , which is another fun and convenient option.  INGREDIENTS: Rice - 1 cup sushi rice 1/4 c

Talk about a showstopper, it's something that has to be as spectacular to look at as it tastes like. And this sweet and sour pineapple tofu is definitely both! The tofu cubes are fried till golden and crispy on all sides, generously goated in a sticky, sweet and sour sauce, mixed with juicy pineapple cubes, crunchy sweet pepper, and served on fluffy brown rice in a pineapple! This dish was totally born out of nostalgia. One night before falling asleep I was thinking about the yummy foods I miss, yes I do that a lot lol. And one thing in particular jumped in my mind, sweet and sour pineapple shrimp! That was one of my absolute favorites before I went vegan and I was describing in all the details about how freakin good it was to my boyfriend, who was vegan long before me. Then he said, well why don't you recreate it with tofu? Well, why not? Because as you can, it totally worked! Tofu's mild taste and tender texture pair so well in this classic fruity dish. And the halved pin

Nothing eases the minds of the ones tasked with kitchen cleanups more than one-pot recipes. And when it comes to ramen noodle soups, one-pot method is not only the most convenient, but also the best way, in my opinions, to preserve the flavours from every single ingredients all in the broth. In making of this one-pot ramen, I tried a very special noodle for the first time - Kelp Noodles! Maybe I'm late to the game but honestly I've never even heard of it until I just randomly glanced upon it in our local grocery store. This is yet another proof that going vegan or plant-based does not limit your food choices, quite the contrary, I got to try so many new things because of it! The kelp noodles are bascially exactly like vermicelli noodles, both taste wise and texture wise. Meanwhile the kelp noodles are much lower in carb content, rich in minerals, fat-free and gluten-free. It goes perfectly in any noodle soup recipes.  And since the noodles themselves are very light, I wanted to

This is what I call a comfort food deluxe! Creamy, hearty, subtly sweet with that bright, sunny color, makes me so happy just looking at it. I added a little twist to this classic crowd favorite - kimchi! I'm pretty sure most of us have very fond memories with cheese-related food, cheeseburgers, mac n' cheese, pizza, or simply with some crackers. Well, I certainly did. However, when I finally came to see cheese as what it actually is - fermented animal breast milk, I can never bring myself to eat them again, not to mention the abuse we impose on innocent lives of other species. And in the case of dairy, let's not forget that it is the female lives we're abusing, which makes it even harder for me to overlook as a fellow female living creature myself.  So say it with me, I don't eat fermented cow (or goat) breast milk. What I can't change though, is the association I had already developed growing up between "cheesy" looking food and happiness. Since I ca

Veggie burgers were my very first attempt at meatless recreations of my favorite foods from my pre-vegan days and it's been a staple at our plant-based household ever since. And the Tempeh Black Bean BBQ burger has really brought it to a new high! To me, a good veggie burger must first have lots of - well, veggies! And it also needs to have lots of protein and with the combination of tempeh and beans, this burger is truly a protein bomb. And finally, I made a sweet and spicy BBQ glaze to top off these patties which made them incredibly moist and flavorful! PS, to top of the burgers I made myself a giant jar of baked fries! There are 3 colors - Sweet potato fries, carrot fries, and purple sweet potato fries, I mean you could never have too many fries right? INGREDIENTS: For the Burgers - 1 15-ounce can black beans or kidney beans 1 cup (100g) chopped tempeh 1 small sweet onion, diced 1 clove of garlic, minced 1 carrot, finely diced 1 tablespoon balsamic vinegar 1/2 tablespoon tamar

Happy Veganuary! It's high time to impress some plant doubters and what's better to lure them over to the green side than with this vegan and gluten-free meatball pizza! This is how Meatless Lovers are born ;) These meatless meatballs are a must-try for vegans/vegetarians and anyone who's vegan-curious! I made them with my fail-safe recipe, they're firm, moist, flavorful, and unbelievably "meaty" while having only simple, clean, plant-based ingredients and are packed with plant protein! Instead of making them into a pizza, you can also toss them with some noodles for your classic spaghetti&meatball , or make them into a meatball sub, or even pair them with some veggies for a power lunch bowl.  For the crust, there're many options, store-bought is always the easiest. For this pizza here I made a  cauliflower crust from scratch. Compared to traditional pizza crusts, cauliflower crust is much lighter on the stomach, and crispier on the outside which I