Dou Dou (豆豆)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。
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。
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。
Braised Pumpkin with Sea-Mountain Sauce — 海山醬燜南瓜
A tender braised pumpkin soaking in a golden, savory-sweet broth of mushrooms and Taiwanese haishan sauce — one pot, fifteen minutes. 香甜綿密的貝貝南瓜，配上香菇與金針菇的鮮甜湯汁，一鍋十五分鐘，簡單又下飯。
Vegan Miso-Sesame Braised Tofu with Glass Noodles — 酱烧豆腐煲
A cozy vegan claypot of pan-fried tofu and glass noodles braised in a rich miso-sesame sauce — six ingredients, one pot, under 20 minutes. 滑嫩金黃豆腐配上吸滿醬汁的冬粉，味噌芝麻醬香濃郁，一鍋到底的療癒純素晚餐。
Butter Stir-Fried Corn — 奶油炒玉米
Sweet corn, carrots, enoki mushrooms and edamame tossed in golden butter until fragrant — a simple home-style side that kids love. 香甜玉米、紅蘿蔔、金針菇與毛豆，用奶油炒出焦香，簡單又下飯的便當菜。
King Oyster Mushroom Chicken Cutlet — 杏鮑菇雞排
Crispy fried king oyster mushroom cutlets that taste uncannily like juicy chicken fillets — golden outside, impossibly juicy within. 外酥內嫩、像極雞排的純素杏鮑菇料理，簡單又療癒。