羅勒素鴨是一道香氣四溢、充滿異國風味的泰式素食熱炒，以植物蛋白製作的素鴨為主料，再搭配泰國聖羅勒（Holy Basil）爆炒而成。素鴨質地緊實、有嚼勁，能夠很好吸附調味料的香氣，在高溫快炒中釋放與湯汁融合的風味；羅勒的獨特草本香辛氣息則為整道菜帶來鮮活的靈魂，使口味呈現微辣、香濃、清新的多重層次。炒製時加入彩椒或蘑菇，不僅使營養更多樣，也讓視覺更加鮮艷誘人。
泰式調味強調甜、鹹、辣的平衡，通過生抽、素蠔油與少量糖組合出鮮香濃郁的醬汁，讓素鴨更加入味而不油膩。羅勒含天然揮發精油，能提神醒腦、促進代謝，加上素鴨的植物蛋白與較低脂肪，使整道料理健康又滿足。烹飪過程快速，只需幾分鐘即可完成，非常適合作為上班族或忙碌日常中的快手素食主菜。無論搭配米飯或拌麵都非常下飯，是一款充滿南洋特色且營養均衡的素食佳餚。
Weekly Buddhist Diet: Thai Basil Vegan Duck Third week of December 2025 Summary:Thai Basil Vegan Duck is a vibrant and aromatic plant-based stir-fry inspired by authentic Thai cuisine. Made with chewy, protein-rich vegan duck slices and fresh Thai Holy Basil, the dish delivers a perfect balance of herbal fragrance, gentle heat, and savory depth. The…
腐竹烧土豆是一道家常而温暖的素食红烧菜，将腐竹的豆香与土豆的绵软完美结合，形成浓郁却不油腻的口感。腐竹富含植物蛋白和钙质，在慢炖过程中能够充分吸收汤汁，变得软嫩富有弹性；土豆则在炖煮中释放天然淀粉，使汤汁更加浓稠，口感柔和顺滑。红烧调味的关键在于生抽、老抽与少量糖的平衡，使菜肴具有自然的甘香与诱人的色泽。搭配香菇或胡萝卜，更能提升鲜味与营养，使整体味道更加丰富。
这道菜适合作为素食餐桌上的主菜，也很适合与米饭、杂粮或清粥搭配。腐竹提供优质蛋白，是素食者补充能量的良好来源；土豆含有复合碳水与钾元素，可提供持久饱腹感与稳定体力。整道菜烹饪过程简单，只需准备好食材后小火慢炖，即可呈现家庭式的暖心料理，是全年皆宜、老少皆爱的健康素食炖菜。
Weekly Buddhist Diet: Braised Potatoes with Bean curd Sticks Second Week of December 2025 Summary:Braised Potatoes with Bean curd Sticks is a warm, home-style vegetarian dish that blends the rich bean aroma of bean curd sticks with the tender creaminess of potatoes. During slow simmering, the bean curd absorbs the savory broth and becomes soft…
素魚香肉絲是一道以豆干絲取代傳統肉絲的川味素食料理，酸、甜、鹹、辣交織，香氣濃郁、層次豐富。豆干絲富含植物蛋白，質地緊實有嚼勁，能夠很好地吸附魚香汁，使整體口感豐富又不失清爽。搭配木耳、胡蘿蔔與青椒，可以補充膳食纖維、維生素與礦物質，使營養更加均衡。魚香味型的核心在於豆瓣醬的發酵香氣與醋、糖的協調比例，不含魚卻能呈現獨特的「魚香」風味。此素食版本不僅保留了川菜的鮮活與香濃，也因無肉而更加輕盈不膩，適合素食者與低脂飲食者。無論拌飯或拌麵都十分下飯，是一一道簡單快手又營養美味的素食家常菜。
Weekly Buddhist Diet: Vegan Yuxiang Shredded “Pork” (Shredded Tofu Sticks) The first week of December 2025 Summary: Vegan Yuxiang Shredded “Pork” recreates the classic Sichuan flavor profile using shredded tofu instead of meat. The dish combines sweet, sour, savory, and mildly spicy notes, forming a rich and aromatic sauce that coats every ingredient. Tofu sticks…
玉米蘑菇湯是一道清淡鮮香、營養豐富的素食養生湯，融合了玉米的甜香與蘑菇的鮮味，口感細膩柔和，湯色清亮自然。玉米富含膳食纖維、維生素B群與植物蛋白，有助於降脂、促進腸道蠕動並維持能量平衡；蘑菇含有多種胺基酸和礦物質，能增強免疫力、補充微量元素。兩者結合，既能滿足味覺享受，又能平衡營養，是日常素食餐桌上常見的輕養生湯品。湯中不加任何動物性原料，僅以植物的本味調和，鮮香純淨、無負擔。可根據喜好加入胡蘿蔔丁或豆腐丁，使湯體更豐富。適合春秋季飲用，也適合早晨醒胃、晚餐清腸，簡單溫潤的一碗湯，傳遞著素食生活的自然與平和。
Weekly Buddhist Diet: Corn and Mushroom Soup Week 4, November 2025 Summary: Corn and Mushroom Soup is a light, aromatic, and nourishing vegetarian soup that combines the natural sweetness of corn with the delicate umami of mushrooms. The result is a smooth, golden-clear broth that’s both refreshing and satisfying. Corn is rich in dietary fiber,…
香菇青菜粉條素包子是一道清香可口、營養豐富的傳統素食，皮軟餡香，鹹香適口。選用新鮮香菇、青菜與粉條為主要食材，香菇的濃郁香氣與青菜的清爽口感完美融合，再加入粉條增加筋道與層次，使口感更飽滿。豆制調味使得餡料鮮中帶甜，不油不膩。香菇富含植物蛋白與多醣，能增強免疫力；青菜富含膳食纖維與維生素，幫助排毒養顏；粉條則為天然碳水化合物來源，易於消化。包子皮採用溫水面發酵，鬆軟有彈性，蒸後潔白細膩，香氣撲鼻。這道素包子不但適合作為早餐，也可搭配湯品成為午餐或晚餐的健康主食，是兼具口感與營養的素食經典。
Weekly Buddhist Diet: Steamed Vegetable Buns with Mushrooms, Greens, and Vermicelli Week 3 of November 2025 Summary: Steamed Vegetable Buns with Mushrooms, Greens, and Vermicelli are a classic Chinese vegan dish — soft, aromatic, and rich in flavor. The filling combines the umami of mushrooms, the freshness of leafy greens, and the chewy texture of…
紅棗蓮藕湯是一道色澤清潤、滋養溫和的素食養生湯，甜香中帶有淡淡蓮藕清香，令人回味無窮。蓮藕脆嫩爽口、富含澱粉與植物纖維，具有清熱潤肺、健脾養血的功效；紅棗則甘甜潤澤，富含維生素C與鐵質，可補氣養顏、溫養心血。兩者搭配，湯色清亮、味道清甜，既可作為正餐湯品，也適合下午茶時輕飲一碗，補充能量、舒緩身心。此湯製作簡單，不需複雜調料，只以天然食材慢燉而成，保留最純粹的原香。秋冬飲用可潤燥生津，春夏飲用則清爽解膩，是一年四季皆宜的養生素湯。若喜歡更濃郁口感，可加入少許銀耳或蓮子，增強滋補與口感層次。
Weekly Buddhist Diet: Red Date and Lotus Root Soup Week 2 of November 2025 Summary: Red Date and Lotus Root Soup is a soothing and nutritious vegetarian soup that combines the earthy fragrance of lotus root with the natural sweetness of red dates. Lotus root is crisp yet tender, rich in starch, vitamin C, and…