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Showing posts from December, 2020

Sweet Red Bean Porridge

One Soup to win them all, One Soup to heal them, One Soup to bring them all and in the sweetness soothe them ;) It's a main, a soup, a porridge, and a dessert! It's the Korean-style sweet red bean porridge. This one really is a superstar of a porridge, with its high protein and low fat content, creamy and velvety texture, and a gorgeous blend of earthiness and sweetness. It's such a comforting course for any chilly winter day and also perfect for soothing ailments as it's both nutritious and very easy on the stomach. For serving, the traditional way is to add sweet rice cake balls, but I was feeling a little too lazy to make those after making the soup so I went with steamed sweet potatoes, steamed purple potatoes, and cooked lotus seeds and goji berries, adding immune-boosting superpower on top of the deliciousness!  INGREDIENTS: 1 cup Dry Red Beans 1 tablespoon Rice Flour 2 tablespoon Honey or Sugar 1/2 teaspoon Salt Toppings of choice TO MAKE: - Soak the beans overni

Sweet and Spicy Maple Sriracha Tofu

My favorite way to cook and eat tofu - Sweet, Spicy, and Sticky. I'm an avid tofu fan myself but if anyone in your life still insists that tofu is bland show them this recipe! Tofu is undoubtedly one of the superstar foods for vegans and vegetarians for its exceptionally high protein and low calorie content. It's also a great source of calcium and magnesium. However, the real reason why I love tofu so much is simply that it's incredibly delicious and versatile! With its tender texture and non-aggressive taste, you can pair it with whatever sauce or glaze you want. My absolute favorite and one of the most complimentary to tofu's natural taste in my opinion is this sweet and spicy glaze!  And as far as pressing the tofu, I have tested this recipe with and without this step. The key is to use extra-firm tofu, as long as you're using the extra firm kind, they're sturdy enough to withstand the cooking process even without being pressed. But of course, if you have the

Christmas Tree Pancakes (Vegan & GF)

Ho ho ho! Here's something to make your Christmas morning even merrier, instead of just waking up to a Christmas tree you could have one on your breakfast plate! And to make them even better, these are vegan, gluten-free, and packed with organic plant-based protein! Topped with whipped coconut cream and of course, sprinkles! I whipped these up super quickly with my new absolute fave - Orgain protein pancake mix ! I don't know what kind of witchcraft they pulled but omg these were so unbelievably fluffy! Look at how thick and airy they are. And you get 8 grams of organic vegan protein per about 4 pancakes, a fitness dream come true.  And you can use my code VEGANBUNNY 30 for 30% off your entire order if you want to give it a try! Besides pancake/waffle mix, they also have organic vegan protein powder, protein shake, etc. INGREDIENTS: 1 cup Orgain vegan protein pancake mix 1 1/4 cup plant milk of choice 1 tablespoon matcha powder Coconut oil for cooking TO MAKE: - In a large mix

Truffled Mushroom Pizza with Cauliflower Crust

An elevated take on vegan pizza with truffled mushrooms, tofu cheese spread, fresh figs, arugula salad, all on a crispy cauliflower crust! Being a huge fig fan myself, this is one of my absolute favorite pizza variations I've ever made. The sweetness of figs pairs perfectly with the rich truffle oil fragrance on the mushrooms, tied together by a creamy but light tofu cheese, which requires only 5 ingredients! And for the cauliflower crust, I made this one using cauliflower flour, or as I call it, "cauliflour" ;) But if you're having a hard time finding that you can definitely make it with fresh cauliflower! I wrote the detailed methods down in this recipe for Creamed Spinach Pizza with Homemade Cauliflower Crust .  INGREDIENTS: For the crust -  1 cup cauliflower flour 1 cup rice flour  2 tablespoon olive oil 1 tablespoon baking powder 3/4 cup water Salt to taste For the truffled mushrooms - 2 cloves garlic, minced 8 ounces baby bella mushrooms, sliced 1/2 teaspoon d

Vegan Sausage | Homemade From Scratch

Forget about fake meat sausages made in a lab with ingredients you can't pronounce! You can make these delicious vegan sausages at home with very simple pantry friendly ingredients. And they're BBQable too! I had always thought sausages would be difficult to make, I mean, look at them! But when I actually got down to try making them I found out they're actually very easy and pantry-friendly! As impressive as they look. These "sausages" are "meaty", chewy, firm but moist on the inside and they're BBQable! You can throw them on a grill or frying pan and give them a crispy crust.  For serving, you can pair them with creamy Mushroom Stroganoff and fluffy Mashed Cauliflower , and of course, you can easily make hot dogs with these! INGREDIENTS: 1 (15.5 oz) can pinto beans (or white beans) 1 cup rolled oats 1/2 medium onion, chopped 1/2 cup cooked brown rice 1/2 tablespoon garlic powder 1 tablespoon chopped sundried tomato 1 1/2 tablespoon coconut amino* 2

Creamed Spinach Pizza with Homemade Cauliflower Crust

The creamiest pizza ever but it's dairy-free!  This is one of those dishes where you really experience the magic of plants in its FULL GLORY. This pizza really made me go HOW IS THIS VEGAN?! Incredibly creamy, silky smooth, savory, and cheesy, with bursts of flavors from the sun-dried tomatoes and a crunchy cauliflower crust. I made the cauliflower crust from scratch and plus the time needed to make the creamy toppings it took me quite some time to finish, over an hour. But feel free to sub any crust or store-bought crust. INGREDIENTS: For the crust - 1 head cauliflower 1 cup ground oats 1 tbsp garlic powder 1/2 tbsp oregano Olive oil as needed Toppings -  1/2 cup sun-dried tomatoes, chopped* 1 12 ounce package extra-firm silken tofu* 1 bunch spinanch 1 medium sweet yellow onion, diced small 2 cloves garlic, minced 2 tbsp nutritional yeast 1 tbsp dried thyme Salt and Pepper to taste TO MAKE: - Soak sun-dried tomatoes in warm water for about 30 minutes, set aside; - Cut cauliflowe

The Creamiest Vegan Mushroom Stroganoff

A symphony of creaminess - Mushroom Stroganoff paired with Mashed Cauliflower. Here's a dish that can make even non-vegans go WOW and would definitely be a family pleaser especially in the colder seasons! Stroganoff   is a Russian dish of sautéed pieces of beef served in a rich, creamy sauce . However, believe me you'll never miss the beef at all with this vegan mushroom version! It was mind-blowingly creamy, rich, saucy and flavorful. Traditionally it’s paired with pasta, rice, or mashed potato but I went with mashed cauliflower, which was even fluffier and believe it or not, buttery! Plus, mashed cauliflowers are much lighter on your stomach, which would be a tummy saver in the season of big holiday feasts.  INGREDIENTS: For the Mushroom Stroganoff - 1 onion chopped 4 cloves garlic minced 16 oz mushrooms* 1/3 cup white wine 1 1/2 cup vegetable broth 3 tablespoon tamari/soy sauce 3 tablespoon chickpea flour 2 teaspoon dijon mustard (optional but recommended!) 1 1/2 cup soy mil

Oatmeal Tiramisu (Vegan & Gluten-Free)

  Ho ho ho! It's time to up your breakfast game with this instant oatmeal tiramisu! Did I mention it's vegan and gluten-free? And the oat cake layer is double-chocolate ? And it's done in the microwave within one minute? As great as baked oatmeals or overnight oatmeals are, they get a bit less exciting over time. So I came up with this idea to spice up the beloved oatmeal-based breakfasts - make it into a tiramisu! It has a decadent and chocolatey oatmeal cake base, silky and rich cream layer that's made of coconut cream and silken tofu, and finally topped with cacao powder and garnished with dark cherries. It has that exquisite look that sets a festive mode on any morning but at the same time, it is super easy to make! You can also prepare it the previous night and store it in the fridge. This recipe makes one personal size serving, I used a 3.8 inch mold. If you want to make a bigger or smaller one, scale up or down the amount of each ingredient.  INGREDIENTS: Oatcake

Vegan Meatballs and Zucchini Spaghetti

I want to live in a world where Spaghetti and Meatballs is the healthiest dish. And… it can be!  These meatless "meatballs" are Vegan, Gluten-Free, and packed with clean plant protein. No offense to the mock meat industry, but I will not be buying artificial "meat" that was synthesized in a lab with ingredients I don't know how to pronounce. Especially when I can so easily make these vegan meatballs at home with simple pantry friendly ingredients and they look and taste so shockingly like Italian meatballs! Hearty, flavorful, "meaty", juicy but firm, basically comfort food at its MAX. You can pair these vegan meatballs with spaghetti for a classic comfort food combo or opt for zucchini noodles for a lighter version! Personally, I love "zoodles" because I get so easily filled up on regular pasta that I wouldn’t be able to eat much of anything else. With zucchini noodles though, I can easily eat a full bowl with as many “meatballs" and sau

Sushi Sandwich (Vegan)

I love sushi in all forms! Sushi rolls, sushi bowls, and my recent favorite - Sushi Sandwiches! To me, sushi's flavor palate is a perfect embodiment of the beauty of balance in nature, with one bite, you'll experience  the taste of the ocean from the seaweeds meets the taste of the earth from the rice, fresh and cruchy vegetables, creamy avocado and the sweet and umami tofu I made with my homemade teriyaki sauce. Flavor wise, sushi sandwiches bear little difference than sushi rolls, only  bigger, easier to make, and more  hand-food friendly ! They make me feel like I'm having a picnic even in the middle of a pandemic quarantine. INGREDIENTS: 1 block extra firm tofu 1 cup uncooked sushi rice 3 sushi nori sheets Sushi vinegar Canola Oil for cooking Vegetables of choice, I used lettuce, tomato, red cabbage and avocado For the Teriyaki Sauce: 2 tablespoon Tamari/Soy sauce 1 tablespoon coconut amino 1/2 tablespoon maple syrup 1 teaspoon garlic powder 1/2 teaspoon ginger powder