VEGAN BUNNY CHEF

These seaweed rice paper crackers are as FUN to make as they are delicious to eat! They are crunchy, light, and fluffy, topped with smoked tofu, colorful vegetables, chili sauce, and my homemade silken tofu mayo. Another magic trick you can do with rice paper! Forget about cheese and crackers, THIS, is my girl dinner, girl lunch, girl snack... It's my favorite thing to make whenever I'm craving something that's more than just a chip. The addition of nori sheet gives them another layer of texture plus more ocean flavor! And I loooove the frying process, it's so satisfying to watch the rice paper curl up, puff up, and become a fluffy white cracker almost like those prawn crackers you can get at Thai restaurants. For toppings, use whatever your heart desires! I topped these with smoked tofu, crunchy fresh vegetables, avocado, sriracha sauce and my homemade tofu mayo , together they bring so many flavors and balanced nutrients. If you try this please tag me on  Instagram a

Use your leftover pumpkins to make these dream treats! Chewy, soft, bouncy, pillowy pumpkin sticky rice balls glazed with a rich, sweet, and spicy gochujang sauce. Treat yourself or make this for a holiday party - guarantee it'll be the star at any gathering! Do you have pieces of pumpkins leftover from the Halloween season or other recipes? A quarter of a pumpkin leftover from a pumpkin pie, or a slice or two from pumpkin soup? Don't waste them and make them into these dreamy little rice balls! Only THREE ingredients needed! These pumpkin dango are made of only real pumpkin and glutinous rice flour, plus a little matcha for the green stem part. They're super easy and fun to make as well! It's like playing with playdough - no like literally, I felt like I was a preschooler making fun shapes with the soft colorful dough, brings back such joyful memories :) You can eat these dango just as is, they're hearty and subtly sweet from the pumpkin. Or, up the flavor game eve

A super easy sushi sandwich anyone can make even if you're not familiar with onigirazu or sushi making in general! This easy hack onigirazu, aka sushi sandwich or rice sandwich, is filled with a savory, refreshing, and creamy vegan "crab" salad made from young jackfruit and loaded with fresh, colorful veggies. If you love onigirazu but are not very confident in your nori wrapping skills yet - worry not, I got you! This easy fold hack is literally my all-time fave cooking hack and is pretty much the only one that sticks and I still use it all the time. You've probably seen this similar folding method with tortilla wraps trend first but it also works perfectly with nori! Simply divide the nori sheet into four equal squares, create a cut from the middle of one edge to the center, then place your fillings onto the four squares and fold! That's it! Cut it in half and you'll have a perfectly wrapped onigirazu or sushi sandwich with no sweat. For fillings, go wild, a

Soft, flexible, and aromatic roti but with veggies and tons of protein hidden in it. These rotis are also easy to make, only require three main ingredients and you won't need any special equipment or an open flame stove! Roti to me is the heart and soul of every saucy Indian dish, be it a creamy curry, or buttery makhani, or anything with gravy really, the meal wouldn't be complete without dipping a warm, steamy piece of roti into the sauce and scooping up all the yumminess... I love it so much that I made this pink version as a love letter to roti and all flatbread alike ;) Making roti at home seemed daunting to me at first, I do not have a tawa - the thick, flat, cast iron pan that rotis are traditionally cooked on; or an open flame stove. So instead I just made mine with a thick, good quality nonstick pan on my electric glass stovetop, and I can assure you it works perfectly fine! However, I did make the effort to find authentic atta flour, which is essentially whole wheat f

The iconic Chinese tomato and scrambled eggs stir fry but veganized! I used bean curd sticks, a type of tofu skin to replace eggs and they worked perfectly well with the vibrant, sweet and sour tomato sauce. Fair warning, this dish is highly addictive with rice! Is this your childhood too? For a lot of us, this was the very first dish we ever learned how to make! It's pretty much our introductory lesson into the kitchen, a "rite of passage" almost. It's a classic dish for a reason - super easy to make, so cozy and comforting, incredibly flavorful and pairs amazingly with rice. Since I went vegan I no longer eat eggs - did you know 7 BILLION male baby chicks are ground up alive every year as soon as they hatch because they're deemed "useless" by the egg industry? :( But that doesn't mean I have to give up my childhood fave. So I recreated this dish with Fu Zhu, or bean curd sticks, it's a type of tofu skin, similar to Yuba, which is a Japanese ver

These spookylicious mini pumpkin muffins have everything you want and absolutely nothing you don't! They are incredibly aromatic, just the right amount of sweet, moist, soft, and hearty, while containing NO gluten, dairy, added sugar, or oil! I gave myself a big challenge to create a festive pumpkin-themed bake without ANY common allergens and you know what, it can be done! These cutie muffins are made of real pumpkin, whole grains, and gluten-free, dairy-free, sugar-free, oil-free, and nut-free! It can be easily made soy-free too just use any other plant milk you like. On top of being super clean and healthy, they are also very easy to make and low fuss, everything can be mixed in one bowl! I know we all hate doing dishes haha. And you can use any molds you like. I made them into jack o lantern shapes in the spirit of Halloween ~ If you're using a mold with intricate design as well, I highly recommend prepping your mold by brushing on some melted butter AND dusting a thin laye