Dou Dou (豆豆)Kung Pao rebuilt from plants — glazy king oyster mushrooms in a six-ingredient sweet-sour-spicy Sichuan sauce. 用杏鲍菇重现宫保鸡丁的滑嫩，六样调料调出酸甜麻辣的川味酱汁。
Korean Five-Colour Bibimbap — 韓風五色拌飯
Five seasoned Korean toppings over hot rice — spiced sprouts, doenjang spinach, chilli radish, perilla mushrooms and sweet zucchini. / 韓風五色拌飯：香辣大豆芽、大醬菠菜、酸辣蘿蔔絲、紫蘇菇絲與香炒翠肉瓜，五色小菜拌入熱白飯，一鍋一飯便是圓滿的一餐。
Stir-Fried Luffa with Tofu — 絲瓜炒豆腐
A sweet, tender luffa gourd braised with golden tofu and bouncy king oyster mushroom — a Taiwanese waterless one-pan classic. 絲瓜與嫩豆腐一同燜煮，無水家常菜清甜入味。
Stir-Fried Dried Tofu with Green Peppers — 醬爆豆乾
A glossy, aromatic one-pan dried tofu stir-fry with crisp green peppers and a home-made savory sweet sauce — the ultimate rice companion. / 一锅到底的酱爆豆干，咸甜酱香、青椒爽脆，是餐桌上最下饭的素食家常菜。
Seaweed Pancakes — 紫菜煎餅
Golden-crisp Taiwanese-style seaweed pancakes that taste like an oyster omelet — 100% vegan. 把紫菜變成金黃酥脆的素蚵仔煎，一試就上癮。
Korean Style Pan Noodles — 韩式炒乌冬面
A glossy Korean-style pan noodles dish, where chewy udon gets tossed in a sweet-spicy gochujang sauce with crispy tofu crumble — ready in under 20 minutes. 这道韩式炒乌冬面用弹牙的乌冬面裹上甜辣韩式辣椒酱，配上酥脆的豆腐碎，二十分钟内就能完成。
Steamed Pumpkin Sponge Cake — 南瓜蒸糕
One simple batter of pumpkin and flour steam into the softest, most fluffy vegan sponge cake imaginable — no eggs, no oven, no fuss. 用南瓜加麵粉調成麵糊，蒸出鬆軟綿密的無蛋素蒸蛋糕——不用烤箱，做法簡單，入口即化。
Stir-fried Bean Curd Rolls with Okra — 豆腸炒秋葵
Tender fried bean curd rolls, crisp okra, and golden king oyster mushroom tossed in a lightly curried one-pan stir-fry. 軟嫩豆腸與爽脆秋葵，一鍋快手家常菜。
Chinese Stir-Fried Broccoli — 蒜蓉炒西兰花
Crisp-tender broccoli locked in brilliant green, flash-fried with garlic, ginger, and a glossy umami sauce. 蒜姜爆香、翠绿爽口的家常清炒西兰花。
Iced Soy Milk Udon Noodles — 冰豆乳烏龍麵
A refreshing Taiwanese summer bowl — chilled udon in a creamy soy milk and peanut broth, topped with savory braised frozen tofu. — 冰涼清爽的豆乳烏龍麵，配上鹹香的素肉燥，是夏天最開胃的一碗。