VEGAN BUNNY CHEF

Sometimes the simplest dishes are the hardest to make perfect. Take miso soup for example, it is an absolutely iconic dish in Japanese cuisine and an integral element to a complete Japanese meal, for me anyway. And yet I have had soooo many disappointing miso soup orders at restaurants, fancy or small. So in this recipe, we're going to take every little step seriously in order to make a perfect miso soup that is flavorful, umami, nourishing, and comforting. The fundamental ingredients for miso soup and absolutely nonnegotiable in my opinion are - dashi, miso paste, silken tofu, and scallions. I do not recommend any substitution or omission of any of these four ingredients.  In addition to the core four, I also love to add shiitake mushrooms to the soup. They add another layer of texture and accentuate the umami note. And as for the tofu, like we said in the beginning, take every little step and every word seriously and that means silken tofu - no other types of tofu please. Silken

This sukiyaki roll stew is heartwarming, comforting, nourishing, and refreshing all at the same time. It's made of lots of colorful vegetables - napa cabbage, carrots, purple carrots, cilantro, and air-fried golden crispy tofu. And the bonus part? The broth that these rolls are cooked in is also heavenly flavorful and a perfect element to complete this meal. I know we all love, love, loved the Chinese style napa cabbage rolls I make every year for the Lunar New Year, so this is kind of like a Japanese and more soupy version. It is inspired, of course, by the iconic Japanese Sukiyaki dish, which consists of assorted vegetables, meat, tofu, and such, slow-cooked and simmered in a nabe, aka a pot. To make a vegan version of Sukiyaki and also make it a bit easier and fun to eat, I wrapped different colors of vegetables in blanched napa cabbage leaves, rolled them up, cut each one in half and stacked them neatly in my donabe, which is a traditional Japanese stoneware pot, you can use a

When crispy rice paper rolls and sushi rolls have a baby - then we have something that has the best of both worlds. These rice paper sushi rolls are a perfect combination of earth and ocean, crispy chewy rice paper brings the aroma of the earth, seaweed brings the taste of the ocean, then filled with umami teriyaki tofu, homemade vegan mayo, and fresh veggies. If you ever feel "bored" with your food or cooking, try combining a few things you love and creating something new! These rolls are the kind of magic where 1 plus 1 is greater than 2! They are naturally gluten-free, very well balanced in nutrition with loads protein, carbs, vitamins, and fiber... packed full of flavors and layers of texture. When it comes to rice paper, a very common complaint is "why is my rice paper roll soggy/not crispy/leaking". Well rice paper is a wonderfully versatile ingredient to work with and once you get the hang of it it's super easy to get that golden crispy crust every single

Fried banana roll, aka Turon, is a popular Filipino snack that has the perfect combination of a golden crispy shell and creamy, caramelized fillings. They are also super easy to make and I adapted the recipe for an air fryer version. Spring rolls but sweet edition! The same golden, crispy, crunchy bite but instead of savory fillings I used bananas for these - which instantly turns spring rolls into an easy, satisfying dessert and sweet snack! This recipe originates in the Philipines and traditionally, the rolls are deep-fried and the fillings can also include jackfruit, mango, and coconut. To make them less greasy and more summer-friendly (after all, it's not so fun to stand in front of a boiling oil pot in this 100°F weather), I adapted the recipe and made them in my air fryer, and they came out perfectly golden and crispy with much less oil! For serving, I went with the most classic option and made vegan salted caramel sauce with only two ingredients! It's so rich, sweet, and

Sizzling chili oil meets refreshing zucchini "noodles" and radish - and you have the most addicting and sensory-stimulating salad that's perfect for slurping. I made the chili oil from scratch but if you already have chili oil on hand you can make this dish a NO-COOK recipe! Let me start first by saying this is not a full meal! But rather it's a nice little side dish or first course, it's refreshing, vibrant, and absolutely appetizing with all the colors and the chili oil kick. If you're using ready-made chili oil, all you need to do is shred the zucchini, yellow squash, and radish and soak them in some salt water for them to soften, and that's it! It's as refreshing to make as it is to eat haha. However, if you're up for it, I highly recommend making your own chili oil! The intoxicating aroma, bright color, and pure taste are just unmatched by any store-bought one. First, you will need to infuse the oil with aromatic spices of choice. Sichuan pepp