VEGAN BUNNY CHEF

Most of the vegan meatless meatballs I make are Italian style served with tomato-based sauces but here's something different but equally as scrumptious! These vegan Swedish meatballs are moist, firm, "meaty", and served with a creamy, savory, and "buttery" gravy. The ingredient list might seem long but worry not! Everything this recipe calls for is very common pantry stable and you very likely already have them in your cabinets! High protein, hearty meatballs glazed in a creamy gravy, and served on a bed of fluffy mashed cauliflower - believe me the satisfaction is definitely worth the work. These "meat" balls are bean-based and you can use black beans, kidney beans, pinto beans, lentils, or even chickpeas, I used kidney beans for this one. For the mushrooms, I would highly recommend shiitake mushrooms, for I find them the meatiest and they help create a moister texture than the other kinds! Although you can technically use any mushrooms you got on han...

Talk about a crowd/family pleaser, comfort food classics are always the safest bets! These super aromatic, flavorful, fluffy, and crispy falafels would for sure please vegans or non-vegans alike. Plus I kept this recipe very low maintenance and no fuss, so it's summer and beginner-friendly. Let me start by saying the claim that you cannot make falafels with canned chickpeas is completely a myth! You can totally do it and as a lazy chef myself I can promise you it works just as well.  And to ensure your success with this recipe, I cannot stress this enough, my biggest and trialed tip for the most flavorful falafels - LOTS OF HERBS !! Seriously don’t be shy with them. It might seem a lot when you’re adding that aggressive amount of herbs in the blender but believe me they will pay off after baking as they’ll give you that lovely green color inside, nice fluffy and moist texture, and last but not least, that alluring aroma. For serving, falafels are one of the most nutritious and vers...

Poke bowls must be one of the best inventions ever! They're so versatile, easy, and custimozable, and at the same time packed with all different kinds of flavors and textures. And especially as the weather is steadly approaching the 90s, they would be a perfect refreshing meal that requires very little heat and cooking. Although I absolutely donot want to limit you guys' imagination with what you could put in this bowl, I have to say this specific combo with - bear with me - seasoned sushi rice, zucchini noodles, chopped spinach, crispy sesame tofu, radish, carrot, cucumber, mango, edemame, seaweed salad, avocado, and finally, dressed with generous drizzles of my homemade carrot ginger sauce, is really a match made in heaven! The umami flavor and crispiness in the sesame tofu, the earthiness and aroma from the sushi rice, balance heavenly with the sweetness in the mango and the carrot ginger dressing, plus all the freshness and crunchiness from the fresh veggies. Here are more ...

The hardest part about making this noodle stir fry was, seriously, having to wait to dig in and slurp them all up while I was taking the photos. I almost just reached my chopsticks straight into the frying pan! I made these with thick chewy noodles, glazed with tons of umami, sweet, and spicy sauce, and served with some sticky tofu slices. Nothing, not even the scorching hot summer sun can stop me from craving these heat-packed stir fry noodles! This recipe is super easy and fast to make, and extremely versatile. You can toss in whatever vegetables you prefer or whatever left in your fridge and you've been dying to use up. It's so extremely satisfying when you're glazing the noodles and veggies in the rich, flavorful sauce and then finally wrapping as many noodles as you can on the chopsticks! For the noodles, you can use basically any kind you like, ramen, udon, even instant noodles! To make them gluten-free, I used thick rice noodles and I really liked the chewiness of th...

Am I the only one who'd always, always end up with a couple of overripe bananas every single week? Well, the chances are I'm not. Worry not, with a few easy steps we can turn those brown mushy nanas into the fluffiest oat banana pancakes ever! These pancakes are vegan, gluten-free, fluffy, moist, and just the right amount of sweet. Also for pride month, I colored them with natural food extracts. Some good options for adding some extra colors to your food are - beetroot powder, strawberry powder, mango powder, turmeric, matcha powder, and spirula. To make this stack even more sensational, I served them with clouds of whipped coconut cream, which could not be easier to make! Just pop a can of coconut cream in the fridge overnight, and the next day, scoop out only the thick, white part on top and whip away. Some other easy desserts you'd love: Oatmeal Tiramisu , Vegan Chocolate Cupcakes , Fruit Cake Loaf , and Black Forest Mugcake . If you try this recipe please let me know ho...