VEGAN BUNNY CHEF

Kimchi pancake, or Kimchijeon, is a widely loved classic Korean dish, it's like a savory pancake filled with fermented napa cabbage and other veggies, golden crispy on the exterior and soft and chewy on the inside. It's one of my top comfort dishes but now even better - because these are vegan, Gluten-free, and high-protein! I feel like I'm on a quest to not only veganize all of my favorite dishes but also to make them all gluten-free! Technically I'm not "allergic" to gluten, as in eating gluten won't cause me any life-threatening illness, however, gluten does irritate my body, especially my skin, I would get rashes literally the next day if I had eaten too much wheat product. Luckily I figured out a perfect gluten-free flour mixture to substitute the traditional all-purpose flour in kimchi pancakes and as a bonus, this method also makes them much higher in protein! With the high protein batter, I can justify eating these heavenly treats as a whole meal a

These vibrant purple sweet potato treats are a love child between pancakes and mochi - fluffy, sweet, and slightly crispy on the exterior like pancakes, and chewy, stretchy, and tender like mochi! They're naturally gluten-free, vegan, and sugar-free. Mochi is one of my all time favorite Asian dessert, the chewy, sticky, stretch texture is just so satisfying and addicting, and of course, it's NOT TOO SWEET just like most Asian desserts which is also another big reason I love them. But that's not all, they're also super simple to make and require the most humble ingredients - I made these mochi pancake bites with only 2 ingredients! Plus the optional sesame seeds for topping. All you need is purple sweet potaotes and glutinous rice flour. About these two ingredients, first of all, purple sweet potatoes are NOT the same as ube! They're two completely different vegetables, ubes are a little lighter in color and less sweeter, usually a little drier in texture as well, wh

Bringing some flower power to your table, these flower maki rolls are the cutest wow factor you can add to an envied lunch box, serve as a stunning appetizer, whip out for a surprise romantic dinner, or any occasion you feel like something cute and yummy! Food is fuel but also so much more than that. It is a carrier of tradition and memories, a source of joy, an outlet for creativity... I've been really admiring the Japanese art of decorative maki rolls and these flower sushi are my first attempt! And let me tell you it was a 10 out of 10 joy-sparking experience, from making to eating. It might seem a bit daunting and technical but trust me they are not nearly as difficult or "scary" as we build up in our minds! Here are a few important tips that will help you along the journey: 1. When spreading rice onto the nori sheet, wet your fingers, this simple trick can prevent the rice from sticking to your hands and let you smooth out an even, flat layer without fuss; 2. A decor

Umami, sweet, spicy, and sticky glazed eggplants that will literally rock your world. The tender, juicy, silky flesh packs so much flavor with the luscious sauce and the ever-so-slight char on top. If you think you don't like eggplants, try this recipe first before you carve that in stone ;) My miso glazed eggplant is one of my most recreated recipes ever. I can honestly tell you, no one who ever tried the recipe didn't end up LOVING it, especially people who thought they hated eggplants. And this gochujang version is a new twist based on that widely loved recipe! It has another layer of sweet and spicy taste from the gochujang and I was instantly addicted. One controversial thing though - what about salting the eggplant? Salting the eggplant is a step where you cut open the eggplant, sprinkle and rub salt onto the flesh side, and let it sit to let out any excess liquid. While it is a very effective method to get rid of any bitterness, it is not always necessary. It really com

Remember the viral tortilla hack from last year? I used that wrapping technique but with nori sheet and made this super easy and flavorful sushi sandwich, or Onigirazu. It's an entire balanced meal in a handy wrap - carb, veggies, protein, and healthy fat, making it a perfect lunch or a power snack. I'll admit, for most of the food trends I'd get intrigued, try them once and would never even think about them again. But not for this one! This is the only food trend that lasted in my cooking rotation and I make it for myself all the time. It is just such a convenient way to make a quick wrap with all kinds of different fillings. It's safe to say this is one of those life hacks I never knew I needed but not can't live without. And here is a nori sheet version instead of tortilla. It's very beginner-friendly especially if you are not super comfortable rolling sushi or wrapping onigirazu yet! All you need to do is add your preferred filling and FOLD - 100% fail safe.

These cutest layered agar agar jellies are the perfect balance of sweet and refreshing. They're 100% plant-based a nd vegan, gluten-free, dairy-free, and refined sugar-free. Plus they're super easy to make, all you need is a pot and a fridge, no baking needed! Whatever the weather, I can never say no jellies! Especially a layered one, they're not only easier on the eyes but also provide some delightful varieties in the flavors and depth in the textures, like this kiwi and coconut combo, one is sweet and tart, the other is rich and creamy - yes you can say they complete each other :) Most commonly, jellies are made of gelatin, which is extracted from animal bones and skin, I know, yuck. However, to make them vegan couldn't be easier, simply swap out gelatin with agar agar! Agar agar is made from the cell walls of algae and it is widely used in Asia, in Japan it's Kanten, in China it's used to make Liang Fen, both sweet and savory, and in Southeast Asian countries