Cook something worth eating.
Original recipes across the world's food cultures — written for a normal kitchen, scalable to however many are eating, and adaptable to how you actually eat.
5 recipes· photographs on this page are AI-generated images of our own recipes
JapaneseKenchinjiru (Japanese Temple-Style Vegetable & Tofu Soup)
A hearty, vegan Japanese soup built from kombu + shiitake dashi, root vegetables, konnyaku and tofu. It’s an everyday one-bowl meal — warming, savory, and easily scaled.
55 min·mediumVegetarianVegan
KoreanVegan Japchae (Korean Stir-Fried Sweet Potato Noodles with Vegetables)
A classic Korean party and comfort dish of chewy sweet-potato glass noodles tossed with savory-sweet sauce and an assortment of seasoned vegetables — made entirely plant-based and easy for a home cook.
50 min·mediumVeganVegetarian
TaiwaneseThree-Cup Chicken (Sanbeiji) — High-Protein Taiwanese Chicken
A classic Taiwanese pan-braised chicken that uses garlic, ginger and basil to build deep flavor. This scaled recipe focuses on lean protein and straightforward technique so someone training can get a big, protein-forward serving.
40 min·mediumDairy-free
- Korean
Bulgogi (Korean Marinated Beef) — High-Protein Training Meal
Thinly sliced, tender marinated beef seared quickly and served with rice or lettuce wraps — a protein-forward Korean classic easy to scale for training meals.
37 min·mediumGluten-freeDairy-free
- Chinese
Cold Sesame (Ma Jiang) Noodles
Chilled wheat noodles tossed in a creamy, savory sesame sauce with crisp cucumber and scallion — a quick, plant-based Chinese cold noodle classic for warm days or make-ahead lunches.
25 min·easyVegetarianVegan