VEGAN BUNNY CHEF

The iconic Chinese tomato and scrambled eggs stir fry but veganized! I used bean curd sticks, a type of tofu skin to replace eggs and they worked perfectly well with the vibrant, sweet and sour tomato sauce. Fair warning, this dish is highly addictive with rice! Is this your childhood too? For a lot of us, this was the very first dish we ever learned how to make! It's pretty much our introductory lesson into the kitchen, a "rite of passage" almost. It's a classic dish for a reason - super easy to make, so cozy and comforting, incredibly flavorful and pairs amazingly with rice. Since I went vegan I no longer eat eggs - did you know 7 BILLION male baby chicks are ground up alive every year as soon as they hatch because they're deemed "useless" by the egg industry? :( But that doesn't mean I have to give up my childhood fave. So I recreated this dish with Fu Zhu, or bean curd sticks, it's a type of tofu skin, similar to Yuba, which is a Japanese ver

These spookylicious mini pumpkin muffins have everything you want and absolutely nothing you don't! They are incredibly aromatic, just the right amount of sweet, moist, soft, and hearty, while containing NO gluten, dairy, added sugar, or oil! I gave myself a big challenge to create a festive pumpkin-themed bake without ANY common allergens and you know what, it can be done! These cutie muffins are made of real pumpkin, whole grains, and gluten-free, dairy-free, sugar-free, oil-free, and nut-free! It can be easily made soy-free too just use any other plant milk you like. On top of being super clean and healthy, they are also very easy to make and low fuss, everything can be mixed in one bowl! I know we all hate doing dishes haha. And you can use any molds you like. I made them into jack o lantern shapes in the spirit of Halloween ~ If you're using a mold with intricate design as well, I highly recommend prepping your mold by brushing on some melted butter AND dusting a thin laye

Romanticize your dining table and everyday meal with these steamed rose dumplings! Filled with a savory, umami, and super nutritious tofu beetroot filling. They taste as spectacular as they look I promise! Sometimes a tiny bit of change or a small extra step can make all the magic, like these steamed dumplings shaped like roses! What is it about food in cute shapes that just make them that much more delicious and our meal times 10x happier?! It's the most mundane little things in life that bring us the most happiness and deserve our appreciation and celebration, I truly believe that. And they're actually really easy to make! Instead of wrapping each dumpling with one wrapper, we'll just line up three of them and roll it up, easy peasy. Watch the video to follow the steps and if you have any questions feel free to reach me on  Instagram and Tiktok  ^^ For fillings, any filling you like would work perfectly fine! I wanted to make them pink so I made a tofu beetroot mixture.

A comforting hug in a bowl - a squash bowl that is ;) This roasted carnival squash soup is one of my favorite things ever to make in the fall. It's creamy, velvety, sweet, and aromatic, plus it puts you right in a festive mood for the season. It's also super simple to make, all you need to do can be summed up by literally four words, roast, saute, blend, and simmer, done! This soup recipe can be made with pretty much any kind of winter squash, pumpkin, butternut squash, acorn squash, or carnival squash like I used here. These types of squash are so sweet, creamy, and caramel-y if roasted well. And I highly highly recommend you roast a whole head of garlic in the same pan with the squash, the garlic will turn into this golden brown buttery flavor bomb that adds such a nice depth to the soup. And if you're in a festive mode, you can use the squashes as bowls to serve the soup! I've seen squash soup being served in raw squash bowls, and I have to say I'm not a big fan

A thousand layers of pumpkin and coconut~ These steamed rice cakes have the most dreamy texture - chewy, bouncy, soft, pillowy... just like mochi but even more fun cuz you can peel off each layer! They're sugar-free, gluten-free, and only call for 5 ingredients! Thousand-layer steamed rice cakes are a classic Chinese dessert. The line between dessert, and actual food you can eat as a meal is often blurred in Asian cuisines and that is especially true with these rice cakes, such simple ingredients, so therapeutical and hearty, just the right amount of sweet or can even be made unsweetened completely. The possibilities for flavors are endless, black sesame, red beans, purple sweet potato, brown sugar... I did pumpkin and coconut for these, the two flavors complement each other very well and the stripes are just so pretty! And when you either bite through the whole square and have your teeth sink into a pillowy dream or peel off each layer so you can play with your food (sorry mom!) y

This nabe is better than cuddling with your lover on a rainy Sunday ;) Ok maybe not but it's damn close. It's got a variety of rainbow vegetables, air-fried umami tofu, and wood ear mushrooms all rolled up nice and cozy with napa cabbage leaves, set on a bed of silky soft rice noodles and slowly stewed in a Dashi broth. Nabe, which means hot pot in Japanese, is one of my top comfort meals for cold months or whenever I feel a little under the weather. It's so nourishing and balanced - with lots of veggies, plant protein, and healthy carbs; but super refreshing at the same time - completely oil-free, slow-cooked in a flavorful broth, and the broth, in the end, will collect all the juice and flavors released from the veggies and become even more heavenly and have more depth. And in this updated version, I also added rice noodles at the bottom of the donabe to make this meal more hearty and satisfying. The rice noodles are perfect to slurp with the broth! For the fillings insid