VEGAN BUNNY CHEF

The dream love child between health food and comfort food - zucchini lasagna filled with luscious layers of lentil bolognese sauce and creamy tofu ricotta.  Enjoy food freedom to the fullest with this healthy lasagna, stuff your face all you want and I promise you will not feel stuffed, bloated or tired afterward! Just satisfied and nourished. If you are on the fence about swapping pasta sheets out for zucchini slices, worry not, it would not diminish your comfort food experience in any way as this lasagna cuts well, holds its shape, "meaty", hearty, and is NOT WATERY! Not to mention it's perfectly balanced, nourishing, and high in protein. The trick to sturdy and not watery zucchini lasagna is to prep the zucchini slices to get rid of some of its moisture ahead of time. There are two common methods to achieve that - salting or grilling. I personally prefer grilling the slices to let the moisture evaporate, as salting the zucchini can sometimes make the dish a bit too sal

I love pancakes for breakfast but I always dread having to pour the batter, wait, flip, repeat, and over and over again and the whole process also takes a long time - probably not your running late gotta whip something up in no time and dash breakie choice. But with this giant pancake pizza, we've got speedy on top of fluffy! Instead of having to pour and flip each one, just dump the whole batch in a nonstick pan and cook it as one big pancake in one go. I topped it with a vegan chocolate spread, banana, blueberries, pecans, and a handful of granola. The whole thing took me like 10 minutes from beginning to finish. And here are some other breakfast ideas you'd love:  Oatmeal Tiramisu , Rainbow Oats Banana Pancakes , Chocolate Oats Cupcakes , and Oats Fruit Cake Loaf . INGREDIENTS: 1/3 cup oat flour 1/4 ripe banana 1/2 tablespoon cacao powder 1/2 tablespoon melted coconut oil 1 teaspoon maple syrup 1/2 teaspoon baking powder 1/4 cup soy milk TO MAKE: - Mash the banana and mix to

If you opened my Seamless before the covid catastrophe, you'd find over 80 percent of my orders were one same repeating thing - Pad thai. Pad thai is my forever no.1 comfort food and of course, I had to recreate it with vegan options and healthier noodle alternatives! I've tried making pad thai with many different types of noodles - rice noodles, konjac noodles, and even kelp noodles! I can safely say I love all the variations, I mean with the creamy savory peanut butter-based sauce and all the flavors from fresh veggies it's actually hard to mess up this recipe. Obviously, if you go with konjac or kelp noodles you'd get a much lighter meal and fewer carbs, which sometimes I prefer especially if I had been eating a bit too rich. This recipe here, though, is made with two types of rice noodles! Regular rice noodles and brown rice noodles for that fun colors. I also made sure that the rest of the ingredients in the pad thai have enough nutrients, you have the crispy tofu,

Ice-cream cake? Cheesecake? Overnight oats? Yes to all three! These vegan no-bake mini cheesecakes are my new favorite breakfast slash treat in the summer! They're so creamy, decadent, and silky, plus the bitter-sweetness from the cacao. Dessert recipes for breakfasts, for me, have to be quick and easy enough to whip up in under 10 minutes. And these babes meet the challenge! The base only calls for 4 simple ingredients and the filling, 5! I used silken tofu to create that silky, creamy cheesecake feeling but without the unnecessary fat. For the toppings, I used more crunchy chopped peanuts and my favorite cereal, Brown Rice Cacao Crisps from One Degree Organics! They're like chocolate-flavored rice crisps but healthy - organic, sprouted, certified gluten-free, and no corn syrup!  Here are some more vegan oats based desserts you'd love - Oatmeal Tiramisu , Rainbow Oats Banana Pancakes , Chocolate Oats Cupcakes , and Oats Fruit Cake Loaf .  And be sure to find me on Instagr

Quick, easy, and completely NO HEAT lunch coming your way! This sandwich is so perfect for the summer season, it requires basically no cooking and is packed with different flavors and textures - creamy and savory from the white bean "tuna" mash, sweet and crunchy from the apples and grapes, nutty and earthy from the pecans. The creation of this recipe was quite unexpected and funny. I was watching a baseball game one night with my partner (why else would I be watching sports lol) and a commercial came on from some crappy fast food chain, and there it was, in dreamy slow motion, a scoop of creamy turkey salad with pecan, apple, and grape pieces mixed in was being piled on a slice of toasted bread. I, was, hooked! And the very next day I set out to recreate that salad sandwich with vegan ingredients and I'm proud to say it not only looks exactly like the commercial but also tastes fantastic! And no innocent lives were harmed or murdered in the making of this sandwich! If yo

It might not be Pride month right now but is there really ever a bad time to celebrate equality, diversity, and love while enjoying some festive rainbow-colored food? NEVER. So here it is, a refreshing and colorful rainbow vegan pizza with cheesy tofu spread and a beetroot falafel crust. The crust is not just vibrant it's also super simple and healthy, it's gluten-free, high in plant protein, and much lower in carbs compared to regular pizza dough. And for the toppings, this is a perfect chance for you to use up all kinds of scraps of vegetables you have in your fridge! Basically, anything goes but if you're trying for that rainbow color palette use as many colors as you could find, some good options would be tomatoes, carrots, yellow peppers, cucumber, avocado, purple cabbage, etc. If you like beet and the magical color it brings to your table here are more fun recipes you'd love: Pink Heart Shaped Pizza , Heart-Beet Nuggets , Beetroot Black Bean Burgers , and Savory B