VEGAN BUNNY CHEF

Mousse without the fuss! The easiest healthy mousse cake that's creamy, silky, velvety, and everything you'd expect from mousse but it's vegan, dairy free, no bake, high-protein, and only made of 7 ingredients! This one is what you'd call a low-effort, high-reward recipe. With one secret ingredient, you can achieve this velvety smooth mousse and pack in a big punch of plant protein simultaneously and that is - silken tofu! Don't write it off until you try it, you cannot taste the tofu in this cake at all! For setting, instead of using gelatin, which is made from the skins and bones of cows, pigs, and/or fish, we will use agar agar, which is made from algae. There are several perks in using agar agar even if you're not vegan - first of all, it sets super fast! This cake took barely 2 hours in the fridge to completely set while regular mouse cakes require 6+ hours; secondly, agar agar will not melt under room temperature, so your cake will be able to hold its shap...

These napa cabbage rolls are almost like vegan dumplings but without having to make any dough. The stuffings are hearty, savory, and "meaty", wrapped in sweet and juicy napa cabbage leaves that are pan-seared to give them a little golden color and charred flavor, and finally dressed in a shiny, umami, garlicky sauce. Cabbage rolls are widely loved in many parts of the world - Central, Northern, Eastern, and Southeastern Europe and much of Asia, as well as parts of North Africa. But of course, they're made differently from region to region. In China, in particular, cabbage rolls are usually made with napa cabbage, as opposed to cannonball cabbage, commonly known as green cabbage. They're then stuffed with minced pork and vegetables and finished by steaming or pan-fring. To make a vegan version, I used tofu, brown rice, shiitake mushrooms, carrot, and scallions but the combination is highly adaptable. This is a perfect chance to use up any scraps of veggies in your fri...