(For all ingredients, please use organic versions if available)
Steamed Millet
Millet
Vegan cheese
Small tomato
Olives
Ailanthus prickly ash
Salt

Savory Bamboo
Bamboo shoots
Vegan ham
Mountain litsea
Red pepper
Soy sauce
Salt

Chayote Soup
Chayote
Mountain litsea
Salt

Catjang Peas with Asparagus
Catjang peas
Asparagus
Vegan cream
Salt

Stir-fried Brazilian Fireweed with Peanuts
Brazilian fireweed
Peanuts
Olive oil
Salt

Directions (to make the millet (trakis)):

1. Steam the millet (trakis) first
2. After it is done. Take it out
3. Put some vegan cheese in it
4. Stir in the vegan cheese when it is still hot
5. Chop the tomato (chop it smaller to make it as small as millet (trakis))
6. Chop ailanthus prickly ash (tana)
7. Stir it
8. Ready to serve

Directions (to make Savory bamboo):

1. Add the oil first
2. Put the vegan ham
3. Fry for a while then take the vegan ham out
4. Put the pepper
5. Put some soy sauce
6. Put bamboo shoots
7. Put the red pepper
8. Put the mountain litsea
9. Add more salt
10. Ready to serve

Directions (to make chayote soup):

1. Chop the chayote
2. Add some water to cook with the chayote
3. Add 2 tablespoons of salt
4. Add the mountain litsea
5. Ready to serve

Directions (to make catjang peas with asparagus):

1. Mix cooked catjang peas with vegan cream
2. Add asparagus
3. Mix them well while it is hot
4. Ready to serve

Directions (to make Stir-fried brazilian fireweed with peanuts):

1. Boil some water
2. Add some salt into the hot water
3. Add the brazilian fireweed
4. Put the cooked brazilian fireweed into the plate
5. Add a little olive oil while it is still hot
6. Add some peanuts and it is done