VEGAN BUNNY CHEF

These miso eggplants are seared, glazed, and finally baked to perfection. They're literally bursting with umami, juicy, savory, tenderer than a baby's cheek, and just melt in your mouth. They're definitely a rice-killer - meaning so much rice is gonna be devoured up with this flavorful and addicting dish. But they're also lovely just on their own. Eggplant is one of my absolute favorite vegetables growing up, even during my fussy eating teenager years I never ever turned my back on eggplants. And rightfully so. They have such an amazing texture plus a unique aroma. Scoring the eggplant really helps release the yummy potential of them, the texture will get cooked tender and soft easier and the scored patterns will soak up the sauce and glaze all the way from top to the skin. And if being downright delicious is not enough, eggplant is also a very humble and easy ingredient to use, I can't even imagine how eggplants can ever go wrong. When I was little, sometimes my mo...

Calling all my Barbies and Kens! These adorable pink crepes are made of only THREE ingredients, naturally gluten-free, high-protein, and sweet without any added sugar! And they taste just like crepe cake! But in an even more fun and swirly shape. Quinoa is indeed a superfood, not only does it contain all 9 essential amino acids, making it a source of complete protein, but it's also so incredibly versatile! It works in savory and sweet recipes. I've made this green version of sweet quinoa wrap before and this time, I just gotta make it pink for the Barbie summer! All you need is 3 ingredients - quinoa, water, and beetroot powder . And technically you only need TWO since the powder is optional! It is very important to soak the quinoa for at least 4 - 6 hours, or just overnight, this soaking and rinsing step removes any bitter taste from the quinoa, makes it a lot easier to digest and absorb, and also softens the grains so they are easier to blend and form a smooth batter. For fi...

Next time you have a fridge full of scraps of ingredients but no idea what to make with them - make this ONE pan meal! It's super quick and easy, absolutely adaptable for whatever ingredients you have on hand, colorful and visually pleasing, and packs full of flavors and nutrients - truly an "all-purpose" super salad! See this is what I want when I order a "salad" from a restaurant - well-balanced, nourishing, consisting of many different flavors and textures. Seriously, can we start a petition for all the restaurants to REDEFINE salads? Salads can be so much more than just bare veggie leaves with nothing substantial, those kinds of old school "salad" gives all salads a bad name. And this is a perfect example that eating healthy and vegan can be as simple or as elaborate as you want it to be. People often ask me, "Isn't it difficult or expensive to eat healthy and stay vegan?" No, not at all. Some of the cheapest, most accessible, and at ...