VEGAN BUNNY CHEF

These melt-in-your-mouth vegan crab cakes are savory but with subtle sweetness, tender but not mushy, and charged with superfoods benefit from lion's mane mushrooms, chickpeas, and other simple plant-based ingredients. I oven-fried these to golden perfection and served them with a refreshing vegan tartar sauce that's made of silken tofu! The trick to a convincing vegan crab cake is using the perfect crab meat substitute. For this recipe, Lion’s Mane is the star of the show. This magical mushroom is a true wonder of nature, it has a texture that's light like a cloud, spongy and stringy just like crab meat, easily pulls apart with hands, and soaks up flavors like hot buns. And for the protein base of these crab cakes, I went with chickpeas intuitively - because if we have accepted that chickpeas make spectacular "tuna" salad, or "chuna", naturally they should work well in other seafood recreations too. And they did! Their flavor perfectly compliments that

Christmas or not, this golden turmeric-spiced whole roasted cauliflower is a fabulous centerpiece and showstopper that will brighten up your dining table for any occasion. The cauliflower is roasted tender inside and just ever so slightly charred on the surface, served on a bed of fluffy hummus, with a generous drizzle of creamy tahini, refreshing chimichurri sauce, and finally, a fruity cranberry sauce to lift up the flavor palate. The last thing I want in a cauliflower dish is bland, let's face it, cauliflower by itself is not the most flavorful vegetable. Although it does not change my love for it in any way the challenge remains to season and spice up the cauliflower enough especially when it's roasted whole because you can't really reach the inside. But worry not! There's a simple trick, turn the cauliflower upside down and pour the seasonings through the small gaps, then turn it back up and lather on the top surface. For serving, a fresh, hand-chopped chimichurri

Ditch your subpar microwave popcorns! Seriously, now. These homemade stovetop popcorns are super easy and yet so much better in every way - healthier, crunchier, fluffier, and of course, fresher! All you need is a good thick bottom pot, some oil, and corn kernels. I know the classic movie theater butter popcorns are the king in most of North America, however, as an Asian girl, I grew up with only SWEET popcorns. There was a little popcorn vending cart outside my kindergarten and I still remember the sweet aroma of vanilla cream, caramel, and chocolate wafting from the steamy pot and beckoning my every sense. It took me quite some time to get used to the savory butter popcorns but sweet remains my favorite, not even a question. And if you just try these dark chocolate covered decadent popcorn clusters once I'm sure you'd be hooked too! The chocolate shell makes them even crunchier and adds so much more flavor. I also added some peppermint candy cane to make it Christmasy.  To ma

These lentil burgers are packed with plenty of vegetables, solid and yet moist and incredibly "meaty". And instead of your usual cheese, ketchup, or mustard, I paired the patty with some creamy, rich, and yet refreshing avocado crema, plus a surprising little juicy bursts of pomegranate seeds. Among all the beans, lentils are the closest resemblance to ground "meat" and therefore, perfect for vegan meat loaf, meatballs, bolognese sauce, and ofc, burgers! And in addition, I like my veggie burgers to actually have lots of veggies in them like mushrooms, onions, and carrots, which not only add volume to the body but also many layers of flavors and textures. And before you reach for your cheese alternatives, have you ever tried Mexican crema on burgers? Crema is slightly sour and tangy just like sour cream but thicker and spreads on like a dream. I made this silky vegan crema with silken tofu,  added ripe avocado to make it extra rich and threw in a handful of pomegrana

What makes a perfect Gimbap roll? For me, it's not just the perfectly balanced sweet and savory flavors and the different layers of textures, it's also the shape - the perfect shape being two concentric circles of rice and fillings. And I will show you exactly how to create these neat and appealing shapes! But first, what is Gimbap? Gimbap, sometimes also spelled as Kimbap, is a Korean dish made with steamed white rice and dried seaweed, which is of course similar to the Japanese version. But there are two big differences: the rice and the filling. While sushi rice is seasoned with vinegar, kimbap is instead cut with sesame oil and sweeter. As for the fillings, traditional Japanese sushi incorporates mostly raw fish, whereas Gimbap consists of a combination of sweet and savory ingredients like spinach, kimchi, grilled bulgogi, omelet, and ham, etc. Being a huge fan of both sushi and gimbap, I made these vegan gimbaps with glazed tofu, blanched spinach, cucumber, carrot, and, t