Dou Dou (豆豆)A soft, chewy vegan pancake made with nearly 70% potato — no oil, no fuss, and endlessly satisfying. 以接近七成土豆製成的健康無油煎餅，口感軟糯有嚼勁，是快速又飽腹的純素早餐。
Crispy Stir-Fried Bean Sprouts with Bell Peppers — 豆芽菜炒青椒香菇木耳
A lightning-fast, crisp stir-fry of bean sprouts, bell peppers, shiitake and wood ear — 5 ingredients, one hot wok, no added water. 全程不加水的大火快炒，豆芽爽脆，香菇木耳喷香，五分钟上桌的清爽家常素菜。
Tomato Stir-Fried Mushrooms — 番茄炒蘑菇
Tomatoes, golden seared mushrooms and crisp baby corn tossed in a sweet-tangy sauce — a home-style “rice killer” in 10 minutes. / 番茄、煎得金黃的菇類與爽脆玉米筍，酸甜開胃，十分鐘搞定，一碟下飯菜。
Tomato-Braised Potatoes — 番茄燜馬鈴薯
Sweet, tangy braised potatoes with fried tofu and mushrooms — a beloved Taiwanese home-style favorite that feeds a family from one pan. 番茄燜馬鈴薯，酸甜綿密又下飯的台灣家常菜，一鍋搞定全家人的晚餐。
Pan Mee (Mee Hoon Kueh) — 馬來西亞麵粉糕
Hand-pinched Pan Mee in a clear sweet-leaf broth — Malaysian home-style comfort in a bowl.
手捏麵粉糕配上樹仔菜鮮甜湯頭，一碗馬來西亞的家鄉古早味。
Braised Eggplant with Chickpea Skins — 鷹嘴豆皮炆茄子
A one-wok braise of silky eggplant and chickpea-skin ribbons in a savoury Sichuan preserved vegetable sauce. 一鍋濃香下飯的鷹嘴豆皮炆茄子，嫰滑軟綿，素食家常菜的天花板。
Purple Glow Stir-Fried Eggplant — 少油燜炒茄子
A glossy, tender, not-oily vegan eggplant stir-fry that keeps its rich purple color — perfect over rice. 少油燜炒茄子，軟嫩紫亮又下飯的家常素食。
Vegan Vietnamese Cold Vermicelli — 純素越南涼拌米線
Cool, springy rice vermicelli tossed with crisp vegetables, golden pan-fried tofu, and a bright lime-mirin dressing — pure vegan refreshment. 冰涼彈牙的越南米線拌上爽脆蔬菜與煎香豆腐，淋上醒胃的酸甜醬汁，純素夏天最療癒的一碗。
Stir-Fried Bean Curd Sheet with Green Pepper — 豆包炒青椒
Golden pan-fried bean curd ribbons and crisp green pepper in a savory curry-scented stir-fry — a protein-rich vegan dish that looks and tastes like scrambled eggs. 金黃豆包絲配上爽脆青椒，淡淡的咖哩香加上鹹香滋味，乍看就像素炒蛋。
Avocado Tofu Sandwich — 酪梨豆腐三明治
A no-cook vegan egg-salad sandwich: creamy avocado and crumbled tofu tossed with yellow mustard and seaweed paste, served on toasted bread. 不用開火、10分鐘搞定的純素「蛋沙拉」三明治，酪梨與豆腐完美復刻水煮蛋的口感。