VEGAN BUNNY CHEF

Meet you new summer dessert obsession - 2 ingredient watermelon jelly! This refreshing snack is added sugar free, gluten free, vegan, made with only natural food and even has medicinal benefits! Grass jelly is a traditional dessert that  has been consumed in China for centuries and is believed to have originated during the Tang Dynasty. It's  made from the Platostoma palustre plant, aka Chinese mesona, which is in the same family as mint and a native plant to Southeast Asia. The plant has natural cooling and anti-inflammatory properties and is even used as a medicinal aid in the treatments for high blood sugar and high blood pressure etc. And served as a dessert, it's a perfect way to alleviate heat in summer. It takes less than 10 minutes to prep, mostly you just need to let it set in the fridge and then you'll have a refreshing, healthy, cooling jelly that's so perfectly jiggly and bouncy~  PS. You can also use agar agar to make vegan jelly, I'll include the metho...

Calling all tofu lovers and tofu doubters alike - you need to try these salt and pepper air-fried tofu! These are a golden crispy sensation, crispy on the outside, tender and moist on the inside, and packed full of flavors from the salt n pepper seasoning and colorful veggies. Plus I made the batter and tofu coating gluten-free as well! Is there a more prevalent and crowd-pleasing flavor combo than salt and pepper? Somehow this duo has won the hearts and palates of so many people across countries and cultures. This salt and pepper tofu is a classic Chinese dish that's naturally vegetarian and vegan friendly, although sometimes they are coated in an egg wash, which I replaced with a gluten-free chickpea mixture that's just as savory, "eggy", and pleasantly golden. And instead of deep frying, which is the traditional way, I cooked them in the air fryer and they turned out just as crispy with a fraction of the oil. If you don't have an air fryer, you can also oven-ba...

These carrot mochi aka sticky rice balls are chewy, soft, pillowy, and stretchy, basically just the most fun way to eat carrots ever and the balls themselves only require 3 ingredients to make! It'd be impossible to utter the words "I hate vegetables" to these cutest and yummiest carrot balls. They are gluten-free, quick and easy to make, and have the dreamiest texture ever. You can pair them with basically any sauce you like, I glazed mine in a sweet and sour sticky sauce with a kick of spiciness. Btw you can shape them into anything you like! I shaped the carrot mochi dough into balls and ate them with skewers like dango! You can also roll them out into long strips and eat them as thick chewy noodles, or cut them out into all kinds of fun shapes. INGREDIENTS: 1 large carrot, about 220 g 100 g glutinous rice flour, aka sticky rice flour or sweet rice flour 30 g arrowroot power For the sauce -  2 scallion, chopped 3 garlic clove, minced 2 red chili, chopped 1 tablespoon r...