VEGAN BUNNY CHEF

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...

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...

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...

Up your tofu game with this chili tofu that's full of yummy surprises! The tofu slices are coated in an "eggy" batter and pan fried to golden crispy perfection, then cooked in a umami, spicy, savory, and slightly sweet red and green chili pepper sauce - prepare extra rice to serve because this dish is a flavor bomb and you won't wanna waste a single drop of the sauce! One of my greatest joy in the kitchen is to think of endless new ways to eat tofu. I can literally gush about my love for tofu all day, it's a complete protein, it's one of the oldest foods that human beings have been consuming for thousands of years, it's mind-blowingly versatile, and contrary to some uninformed assumption, it's utterly delicious. Oh, and above all, soy is good for you, females or males, don't let the dairy industry or the other newer and more expensive plant milk options that has 3 times more ingredients fool you. Since I went vegan/plant based overnight, I haven...

Pure magic made from the most humble ingredient. These red braised daikons are gonna be an unforgettable side dish that you'll want to keep revisiting! And the process of making them is almost like a meditation.  Daikon is one of the most underappreciated vegetables ever! It is a type of white radish that is commonly used in Asian cooking. It has a mild flavor with a subtle zinginess and crisp, crunchy texture. Daikon is also low in calories and high in nutrients like vitamin C and fiber. There are many ways to enjoy daikon, you can make pickles, stir-fries, soups, or stews with them. One of my favorite ways to eat daikon is the Japanese dashi braised daikon. And this dish is a combination of the Japanese dashi simmer daikon and the classic Chinese red-braise technique.  A few highlights that are crucial to the success of the dish - rounding the edge can help preserving the shape of daikon slices and keep them from breaking; par-boiling with raw rice can remove the bitterness ...