VEGAN BUNNY CHEF

With the holiday season coming, thanksgiving, Christmas, then new year one after another. I think we all deserve a little something fancy, BUT still secretively easy! These vegan "scallops" are made of king oyster mushrooms, simply marinated with easy-to-get ingredients, then pan-seared for that beautiful golden brown color and crispy edges. Having gone vegan overnight and cut out all animal products from my diet all at once, I can honestly say I've never once missed meat or dairy, BUT seafood, oh boi seafood is the one thing that gets me "nostalgic". I grew up right by the ocean and so far have spent over two-thirds of my life in seaside cities. The taste of the ocean carries much more than just flavors for me, but also memories and sentimental ties. That's not to romanticize the consumption of seafood, which is in fact depleting our ocean and destroying the ocean ecosystem, however, I can't choose the world and culture I was born into nor the food I gr...

This dish is my new tofu obsession! Pan-fried tofu sticks that are golden crispy on the outside and still tender on the inside, generously coated in a sweet, sour, and sticky mango sauce made of fresh mango juice, stir-fried with lots of juicy, crunchy veggies and of course, more fresh mangoes! I think at this point we've probably all had orange tofu, lemon tofu, and pineapple tofu , and yet I had never had mango tofu until a road trip I took this past summer! During my month-long cross-country road trip, my sole responsibility was hunting for good vegan restaurants to eat at since I don't drive (like at all lol). And I had this mango tofu dish in Atlanta and that flavor has been living in my head rent-free ever since! So of course I have to recreate it. And it turned out just as I remembered! I made the sauce using mango juice I made from fresh mango and the coating yielded this golden, sticky, glistening shine that's just mouth-watering. Do I need to press the tofu? I kep...

These rice paper dumplings are a decadent quick meal or power snack that hits all the spots - crispy, crunchy, chewy, with so many flavors. They're made 100% vegan and gluten-free, wrapped with rice paper, and filled with kimchi and melted vegan cheese. So these rolls are basically a crossover between kimchi quesadillas and rice paper dumplings - they have the cheesy, spicy, savory, and rich kimchi fillings that are just like a kimchi quesadilla but wrapped with the golden, crispy, and chewy rice paper skins like rice paper dumplings. I mean, they just combine the best of the two worlds. These are also super beginner friendly and easy to make! But every time I post a rice paper recipe I always get the very common questions - Why did my rice paper rolls break so easily? Why did they turn out soggy and not crispy? Below are some simple hacks to solve all these problems! 1. Dip, don't soak, 2-3 seconds is enough and the water doesn't need to be too warm. As you add fillings an...

Sweet, spicy, and sticky, these gochujang cauliflower wings are literally finger-licking good, as in I totally licked my fingers clean after each piece lol. They're coated in a gluten-free batter, cooked in an air fryer for that golden crispy crust, and then coated in a luscious gochujang based sauce. In case you couldn't tell, these gochujang glazed cauliflower wings are inspired by one of my former favorite Korean dishes ever - the sweet and spicy Korean fried chicken! And like the Korean fried chicken, these have just the same kind of crispy crunchy "skin" with a rich sauce that brings together all my favorite flavors into one gorgeous bite, sweet, savory, spicy, tangy... I'm literally reminiscing them already as I type. To make this recipe gluten-free, I used oat flour for the batter and puffed organic brown rice instead of panko bread crumbs. They turned out just as crispy if not more, the puffed rice added such a nice crunch to the crust! For cooking, you ca...