VEGAN BUNNY CHEF

Celebrate the mid-autumn festival with the dreamiest mooncakes ever! These snow skin mooncakes are tenderer than a baby's cheek, slightly chewy, velvety, and just sweet enough and balanced in flavor. Plus they are gluten-free and no bake! The Mid-Autumn Festival, also known as the Moon Festival, is a traditional festival celebrated by Chinese people. It is held on the 15th day of the 8th month of the lunar calendar, when the moon is believed to be at its fullest and brightest. On this day, family and friends gather to appreciate the full moon while enjoying mooncakes. There are many different types of mooncakes. The most traditional kind would be the baked ones with a buttery pastry crust, usually round or square-shaped, intricately decorated, and filled with sweet fillings such as lotus seed paste or red bean paste. In southern China, the "thousand-layer" mooncakes are more popular, with the pastry crust being light, layered, and crisp. And of course, snow skin mooncakes

Fluffy, chewy, bouncy mini cakes that are gluten-free, flourless, and no bake? These little steamed rice cakes check all the boxes. They are super easy to make and only require 4 ingredients! Steamed rice cakes, also known as "bai tang gao" in Mandarin, are a traditional Chinese delicacy. They are popular in various regions of China and are often enjoyed as a snack or dessert. These cakes have a long history in Chinese cuisine and are cherished for their light and fluffy texture. These rice cakes are also a testament to the minimalism philosophy - beauty is in simplicity. There are only 4 ingredients in these dreamy little treats and maybe another magical, intangible ingredient - time ;) INGREDIENTS: 300 g white rice 120 - 140 g soy milk, depending on the thickness of your soy milk 25 g sugar or other sweetener of choice 3 g instant yeast TO MAKE: - Soak the rice in plenty of water overnight or for at least 4 hours, you should be able to break the grain easily with your nails

These classic New York style bagels are made with real pumpkin purée and whole grain oats, making them not just vegan but also gluten-free! They have that signature New York bagel texture and pair them with vegan maple cream cheese, you will want to eat these for breakfast on repeat this entire fall season! There's one big question when it comes to making bagles - boil or no boil? For me, however, it has to be boil then bake, it's nonnegotiable. Part of me is forever gonna be a New Yorker and this method is the only way to guarantee that crispy outside, chewy, soft, and fluffy inside New York style texture! If you skip the boiling step, frankly I don't think that can be called a bagel anymore, it's just round bread. While I'm adamant about keeping the boil step, I'm always trying to simply recipes as much as I could. So I made the dough with only six ingredients and NO YEAST! That makes the mixing and kneading process a lot easier and no waiting time needed for

Make this iconic Chinese street food at home! These refreshing mung bean jelly noodles are flexible, stretchy, chewy, and only take 2 ingredients to make. They pair so well with almost any sauce and I opted for a sizzling homemade chili oil sauce.  Liang Fen is a type of cold noodle dish that is super popular in China, especially as a street food. These cold noodles are made from mung bean starch and water and are often served cold with a savory, tangy sauce made from soy sauce, vinegar, sesame oil, and other flavorings, personally, I like a little kick from chili oil! You can complete the dish with various types of garnish, including vegetables such as cucumber, bean sprouts, and cilantro and some protein like fried tofu, roasted peanuts, and seitan pieces. The most important thing in the making of Liang Fen is temperature! The entire magic is based on a chemical reaction called gelatinization of starch. Follow the instructions below closely to ensure success! INGREDIENTS: 1/2 cup mun