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Showing posts from May, 2021

Sweet Potato Crust Vegan Pizza with Buffalo Chickpeas

Ok, say this with me in one breath - Buffalo Chickpeas Pizza with Silken Tofu Ranch Sauce on a Four-Ingredient Gluten-Free Sweet Potato Crust! It might be a tongue twister but it's an even bigger tongue pleaser ;) With this easy, healthy sweet potato crust, you'll never need to or want to touch the stale store-bought stuff again! It only calls for four ingredients and is vegan and gluten-free, with no yeast or kneading needed. The crust came out slightly sweet, earthy, and chewy, with the edges perfectly golden and crispy. For the toppings, I used some sweet and umami caramelized onions, classic buffalo flavored chickpeas, and a light tofu ranch sauce to give the entire flavor palate a refreshing lift. This is a perfect recipe for a party, a holiday BBQ, or the whole family, vegans or not they'll gobble it all up! If you recreate this recipe please let me know how you like it and be sure to tag me on Instagram @ veganbunnychef . INGREDIENTS: For the Crust - 1 cup mashed swe

Avocado Pesto Pasta with Purple Cabbage Steaks

Summer is a tricky time for meal prepping. The heat not only makes it harder to cook but also to enjoy the usual hot, steamy food. Here's an easy bowl that takes minimum effort and time to prepare and the popping colors and refreshing flavors would for sure win over anyone's dwindling appetite as the weather warms up. It doesn't get much easier than this meal. Simply slice the purple cabbage into "steaks", brush on some seasonings then oven-roast till the edges are crispy, while the leaves inside are still soft and tender. The smoky seasonings really bring out the natural sweetness of the cabbages. As for the pesto, that's even easier! Just throw all the sauce ingredients together and pulse away, no heat needed. Here are more easy, healthy, and light pasta recipes you gotta try this season! Butternut Squash Kimchi Mac n' Cheese , Vegan Meatballs and Zucchini Spaghetti , and Veggie Lasagna with Lentil Bolognese and Tofu Ricotta . INGREDIENTS: 1 purple cabba

Oven Baked Pea and Chickpea Falafel with Vegan Tofu Tzatziki

I love all the comfort food classics but truth be told, sometimes I get a little bored. Not so much as bored of eating them but more like bored of making them - I need things to be kept interesting in the kitchen (and where else ;) Believe me, even just a small change-up in the recipes can get you out of the slump. This recipe is a fun way to spice up the classic falafels! Or "sweeten up" to be more accurate. The peas add more plant protein to the falafels, as well as sweetness and moisture! And another perk is that your falafels would turn out greener and more vibrant. Also instead of deep-frying, I baked these in the oven, which is healthier and saves you an oily mess. For serving, I paired them with some homemade vegan tzatziki sauce made of silken tofu. They also go great with some earthy quinoa pilaf . INGREDIENTS: 1 can chickpeas, rinsed 3/4 cup frozen peas, defrosted 1 small red onion, chopped 2 cloves garlic 1 cup chopped parsley 1 cup chopped cilantro 1 teaspoon cumi

Beet Cupcakes with Avocado Crema Frosting {Vegan, Gluten-Free}

Who says cupcakes have to be sweet? Here are some savory beetroot hummus cupcakes with a creamy, fluffy, yet light avocado crema frosting. And with these, your meals are gonna be just as exciting as the desserts, if not more! Most of the recipes we know are acquired from somewhere, either from watching our family members cook, researching, or from certain cultures, tv shows, or even history. But every once in a while, something completely new and different would pop up in my head that feels 100% me, like this vibrant savory cupcake. These beauties don't just look striking, they're also delicious and nourishing. The cupcake base is made mainly of beetroot and chickpeas, making them moist, soft, and high in protein and anti-oxidants. For the frosting, I made a creamy and refreshing avocado crema, which compliments the cupcake base so well and adds another layer of flavor and texture. And worry not, as a lazy chef myself I can promise you these are actually very low-maintenance an

Napa Cabbage Rolls with Vegan Stuffings

It always amazes me how many similarities we can find in food across drastically different cultures and countries. Cabbage roll, for instance, is a popular dish in Central, Northern, Eastern, and Southeastern Europe and much of  Asia, as well as parts of North Africa. But of course, they're made somewhat differently from region to region. In China, in particular, cabbage rolls are usually made with napa cabbage, as opposed to cannonball cabbage, or commonly known as green cabbage. They're then stuffed with minced pork and vegetables and finally steamed or pan-fried. The cabbage rolls are such a comforting treat, juicy, savory, light, and nourishing that I had to make a vegan version! For the vegan stuffing, I used brown rice, shiitake mushrooms, carrot, and sweet peas. You can also try other kinds of mushrooms but I highly recommend shiitake, they have a very special aroma that goes beautifully with Asian dishes! INGREDIENTS: Napa cabbage 1 cup cooked brown rice 6 oz shiitake m

Epic Vegan Fajita Taco / Fajita Bowl

Set Tuesday to SIZZLE with this epic vegan fajita recipe!  They are perfectly spiced, flavorful, juicy, and hearty. These would make a hella festive Taco Tuesday but if you find yourself out of taco shells, worry not, they make a killer fajita bowl too! I can never overstate how much I love Mexican food! They're always so colorful, fresh, and zesty and at the same time, the easiest to veganize!  I made these with roasted portobello mushrooms, sweet red peppers, pickled onions, avocado, radish, and vegan taco meat made of black beans and quinoa. This recipe is very versatile and adaptable. Feel free to add other veggies and protein you like - tofu, tempeh, mango, jackfruit, these are just a few good choices. And you can totally be creative with the way of serving too! Tacos, burritos, or bowl, your call. If you make this please let me know how you like it! And be sure to find me on Instagram @ veganbunnychef . INGREDIENTS: 3 Portobello mushroom, sliced 1 large sweet red pepper, slic

Beetroot Black Bean Vegan Burger

Is your burger pink in the middle? Well, mine always is! If you not only want to emulate the taste and texture of a "regular" burger but also the visual effect as much as possible, beetroot is that splash of color you're looking for! They will give your veggie burgers a vibrant pink hue that's just like a perfectly done medium-rare. Beetroots are also packed with essential nutrients, such as folate, manganese, potassium, iron, and vitamin C. And like laughter, beetroot's color is very "contagious" and will give the entire burger patty a striking pink color. At the same time, they make the burgers moister and add a hint of sweetness to the taste. On a side note, Mother's Day is coming up and this pink burger could be a perfect meal to put a big smile on mama's face! Here are more pink food recipes you'd love: Heart-Shaped Pink Pizza  and HeartBeet Nuggets . If you make this recipe please let me know your thoughts! You can find me on Instagram

Easy Vegan Mayonnaise with Silken Tofu

To be honest, I never liked the idea of raw eggs in traditional mayonnaise. However, I did like its dreamy silkiness and creaminess, which could be critical in many dishes. The good news is we won't have any sanitary problems in this super easy vegan version! The trick is to use silken tofu as a base. The achieved texture is beyond expectation. It's just as silky and creamy as the "real" mayo without the excessive amount of fat and oil. All you need is a couple of common pantry ingredients and a blender. INGREDIENTS: 1/2 pacakge (8 oz) silken tofu 1 tablespoon canola oil 1 lemon, juiced 1 teaspoon Dijon mustard 1-2 teaspoon maple syrup, adjust to your preferred sweetness Pinch of salt TO MAKE: - Gently drain the tofu and remove from pacakge; - Transfer everything into a blender, blend till silky smooth; - Use and store the rest in an airtight container in the fridge for up to one week.