Recipes: Dessert

Sep 28, 2011 | Views: 916
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Dessert

(Source: http://www.theppk.com/category/recipe/desserts)

Index

  1. Cherry Chocolate Chunk Mini Loaves
  2. Raspberry Truffle Brownies
  3. Pumpkin Cheesecake with Pecan Crunch Topping
  4. Marbled Banana Bread
  5. Peanut Butter Caramel Apples
  6. Chocolate Pumpkin Loaf
  7. Old Fashioned Chocolate Pudding Pie
  8. Pear Frangipane Tart
  9. Maple Pecan Pie
  10. Grilled Peaches with Ginger Coconut Caramel
  11. Strawberry Rhubarb Crumb Pie
  12. Rad Whip
  13. Raspberry Jam Swirl Crumbcake
  14. Berry Creme Tart with Cocoa Olive Oil Crust
  15. Matrioshka Eggnog
  16. Vanilla Bean Cupcakes with Chocolate Ganache
  17. Green Tea Cupcakes with Almond Flowers
  18. Peanut Butter Blondies
  19. Whole Wheat Fig Bars
  20. Peanut Apple Pretzel Drops
  21. Chocolate Mousse Cupcakes
  22. Mexican Hot Chocolate Snickerdoodles
  23. Pignoli Almond Cookies
  24. Press in Almond Crust
  25. Raw Strawberry Cheesecake
  26. San Francisco and Magical Coconut Bars
  27. Peanut Butter Chocolate Pillows
  28. Gingerbread Cut-Out Cookies
  29. Latchkey Lime Pie
  30. Chocolate Chip Cookies
  31. Mocha Chip Muffins
  32. Oatmeal Peanut Butter Cookies
  33. Chewy Chocolate Chip Cookies
  34. Wheat Free Chocolate Chip Cookies
  35. Pumpkin Oatmeal Cookies
  36. Cinnamon Apple Crisp
  37. Just Chocolate Cake
  38. Apple Crisp
  39. Pumpkin Pie Brownie
  40. Vegan Milano Cookies
  41. Graham Crackers

1. Cherry Chocolate Chunk Mini Loaves

Note:

If you have smaller sized loaf pans, just be mindful that baking times may vary. Give about 3 to 5 more minutes for each extra loaf in your batch. If you want to use an 8×4 loaf pan then bake for about 50 minutes, up to an hour. If you want to use muffins, then 12 muffins should take about 20 minutes.

If you’re subbing for a nut allergy, try 2 tablespoons oil and one more tablespoon applesauce in place of the nut butter, or try sun or soynut butter.

Recipe:

  • 1/2 cup applesauce
  • 1/4 cup natural almond butter
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup almond milk (or your preferred vegan milk), at room temp
  • 1/3 cup + 2 tablespoons boiling water, divided
  • 3/4 cup dry sweetener (any type of sugar or evaporated cane juice)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon chocolate extract (optional – you can use another t vanilla)
  • 1/8 teaspoon almond extract
  • 1 1/2 cups all purpose flour (or whole wheat pastry flour)
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 oz chocolate bar, chopped into 1/2 inch or so chunks
  • 1 cup chopped sweet cherries (thawed if using frozen)

Method:

  1. Preheat oven to 350 F and lightly spray a mini loaf pan with cooking spray. Also, boil some water in a tea kettle (no need to measure yet.)
  2. Put applesauce, almond butter, milk and cocoa powder in a mixing bowl. Measure out 1/3 cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly with a fork to make a thick chocolate sauce. Add sugar and extracts and mix well.
  3. Sift about half of the flour, along with the baking soda and salt, into the chocolate mixture, and gently stir just to incorporate, then measure out 1 tablespoon of boiling water and stir again. Now add the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth. Take care not to overmix. Fold in the chocolate chunks and the cherries.
  4. Spoon the batter into the prepared loaf pans, about 3/4 of the way.
  5. Bake for 26 to 28 minutes. The tops should be puffy and firm. Stick a steak knife into the center of the loaf to check for doneness. A little bit of wetness is okay since it could be from a chocolate chunk or a cherry, but the knife should come out mostly dry.
  6. Let cool for 10 minutes, then invert pan and place loaves on a cooling rack to cool some of the way. It’s yummy when still a bit warm, with the chocolate chunks oozy and melty. Wrap extra loaves in plastic wrap to keep from drying out. If not using within a day, refrigerate wrapped loaves.

 

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2. Raspberry Truffle Brownies

A few recipe notes:
~This is one of those rare occasions where frozen fruit actually works better than fresh, so don’t worry about raspberries being out of season. The batter is very thick and I’m pretty sure that fresh raspberries would get crushed as you tried to knead them in.
~Use a naturally sweetened fruit spread if you can find one.
~To get brownies as fudgy as possible, be careful not to overbake. These really benefit from chilling in the fridge for a few hours.
~To slice brownies, use a blunt knife (a butter knife or a plastic knife) and dip in water after each slice.

Recipe:

  • 4 oz unsweetened chocolate, chopped
  • 1/2 cup raspberry fruit spread
  • 1/2 cup sugar or other dry sweetener (see note)
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups whole wheat pastry flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup frozen raspberries

Method:

  1. Preheat oven to 350 F. Line an 8 inch pan with parchment paper and lightly mist with non-stick cooking spray.
  2. Melt the chocolate in either a double boiler or the microwave. Set aside.
  3. In a large mixing bowl, vigorously mix together the jam, sweetener, and apple sauce. Stir in the extracts and the melted chocolate.
  4. Sift in the flour, cocoa powder, baking powder, baking soda and salt. Mix very well until a stiff dough forms. Fold in the raspberries. Spread the mixture into the prepared pan. It will be very thick, you’ll probably need to use your hands to evenly spread the batter.
  5. Bake for 16 to 18 minutes, they should still be soft and gooey. If a tester toothpick comes out clean, they’re overbaked. Remove from oven and let cool completely. These taste especially good and fudgy after being refrigerated for a few hours.

 

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3. Pumpkin Cheesecake With Pecan Crunch Topping

A few recipe notes before embarking on your vegan cheesecake adventure!

~For the crust, vegan graham crackers can be hard to find. If you can’t find them, you can either make your own, or use gingersnaps. We baked a few of these with gingersnaps and they were amazing!

~Soak the cashews overnight to make quick work of the recipe. You can cover them with plastic wrap if you’re afraid that your kitty will get to them.

~Although this recipe is for a fancy marbled cheesecake, you can skip that step if you’re pressed for time or would just rather not do it. Just mix everything in the filling together instead of dividing the batter and swirling.

~You can use either water packed silken tofu or the vacuum packed kind (like Mori-Nu.) If using Mori-Nu, extra firm silken works best.

Recipe:

For the crust:

  • 1 1/4 cups of finely ground graham crackers or gingersnaps
  • 3 tablespoons sugar
  • 3 tablespoons melted non-hydrogenated margarine, melted coconut oil, or canola oil
  • 1 tablespoon plain soy or almond milk.

Filling:

  • 1/2 cup whole unroasted cashews soaked in water for 2 to 8 hours or until very soft
  • 1/4 cup mashed banana (about half of 1 medium-sized banana)
  • 1 12 to 14 oz package silken tofu, drained
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 3 tablespoons coconut oil, at room temperature
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
  • 2 1/2 teaspoons pure vanilla extract
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon sea salt
  • 1 3/4 cups canned pumpkin puree
  • 3/4 teaspoons ground cinnamon
  • 1/4 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg

Topping

  • 1/3 cup brown sugar
  • 1 tablespoon nonhydrogenated margarine *or* coconut oil
  • Pinch of salt
  • 1 cup pecans, roughly chopped

Method:

Make the crust:

  1. Preheat oven to 350F and lightly spray a 9 inch springform pan with nonstick cooking spray.
  2. In a mixing bowl, combine the crumbs and sugar. Drizzle in the oil or melted margarine.
  3. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.
  4. Pour the crumbs into the pan. Press firmly into the bottom. Bake for 8 to 12 minutes until firm. Let the crust cool a bit before filling. Keep oven on 350 to bake the cheesecake.

Make the topping:
In a mixing bowl use a fork to mash together brown sugar, margarine, and salt until crumbly, then fold in the chopped nuts and stir to coat the mixture. Set aside until ready to use.

Make the filling:

  1. Drain the cashews and place in a blender with the banana, tofu, sugar, brown sugar, coconut oil, cornstarch, lemon juice, vanilla, orange zest, and sea salt. Blend until completely smooth and no bits of cashew remain, a food processor or strong blender should be able to get the job done.
  2. Set aside 1/2 cup of batter. To the remaining batter, add the pumpkin puree, cinnamon, ginger, and nutmeg and blend until smooth, then pour it into the crust. Randomly spoon dollops of the reserved batter onto the cheesecake. Poke the end of a chopstick into a batter blob and gently swirl to create a marble pattern; repeat with the remaining dollops.
  3. Bake the cheesecake for 45 to 50 minutes. Remove cheesecake halfway through baking and sprinkle on the topping. Return to oven to continue baking. Cheesecake will be done when the top is lightly puffed and the edges of the cake are golden. Remove it from the oven and let cool on a rack for about 20 minutes, then transfer to the refrigerator to complete cooling, at least 3 hours or even better if overnight. To serve, slice the cake using a thin, sharp knife dipped in cold water.

 

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4. Marbled Banana Bread

Recipe:

  • 1 cup mashed very ripe banana
  • 3/4 cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons canola oil
  • 1/3 cup almond milk (or your preferred non-dairy milk)
  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 tablespoons unsweetened cocoa powder
  • 6 tablespoons boiling water, divided

Method:

  1. Prepare boiling water, no need to measure yet. Also, preheat oven to 350 F.
  2. Mash the banana in a large mixing bowl until relatively smooth. It should take 3 average sized ones, but spoon the mashed ‘nanas into a measuring cup to make sure, then return to the mixing bowl. Beat in the sugar, canola oil, milk and vanilla.
  3. Now add the flour, baking soda and salt and gently mix just to incorporate. It’s okay if there is some flour still visible, just be careful not to overmix at this point.
  4. Scoop one cup of the batter up and transfer it to a separate mixing bowl. Now, in a small tea cup mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until the chocolate is dissolved. Add this chocolate mixture to the one cup of banana and mix until the chocolate is thoroughly smooth and incorporated.
  5. Now back to the original plain banana batter; add 3 tablespoons of boiling water and mix the batter just until relatively smooth.
  6. Here comes the fun part, it’s time to marble! Lightly grease an 8×4 loaf pan. Scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan. Nothing has to be precise here, in fact, the more random, the better. Once all of the batter is in, take a butter knife and swirl it through the batter in circular directions for about 10 seconds.
  7. Bake for 55 minutes. Use a butter knife to test for doneness. Let cool and enjoy!

 

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5. Peanut Butter Caramel Apples

Recipe:

  • 6 Granny Smith or Macintosh apples
  • 1/2 cup well-stirred smooth natural peanut butter, at room temperatur
  • 1/2 cup brown rice syrup, at room temperature
  • 1 cup salted roasted peanuts, chopped well
  • 6 bamboo skewers
  • Wax paper

Method:

  1. Stick skewers through the bottoms of the apples. Make sure apples are secure. Set aside.
  2. Spread a piece of parchment paper over a cutting board. Make room in your fridge for the cutting board, because you’ll be chilling the whole shebang.
  3. Stir peanut butter and brown rice syrup together in a small sauce pan. Gently heat over low heat, stirring constantly with a fork, just until smooth and heated through. It should fall from your fork in ribbons. If it seems stiff, turn the heat off immediately and add a little extra brown rice syrup, until it’s fluid again. This happens because different peanut butters have varying amounts of moisture.
  4. Use a spoon to spread peanut butter caramel over the entire apple. Sprinkle with peanuts, pressing peanuts into the caramel to make them stick. It’s ok if a few fall off. Place apple upside down on the wax paper and continue with the rest of the apples.
  5. Transfer the cutting board with the apples to the fridge. Let set for at least 3 hours. Now apples are ready to eat!

 

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6. Chocolate Pumpkin Loaf

Recipe:

  • 1/4 cup applesauce
  • 2 tablespoons coconut oil (or canola oil)
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup + 2 tablespoons boiling water, divided (see note)
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup chocolate chips

Method:

  1. Preheat oven to 350 F and lightly grease an 8 inch loaf pan. Also, boil some water in a tea kettle (no need to measure yet.)
  2. Put applesauce, coconut oil and cocoa powder in a mixing bowl. In a separate bowl, sift together flour, spices, baking soda and salt.
  3. Measure out 1/3 cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce. Add pumpkin, sugar and vanilla and mix well.
  4. Dump about half of the flour mixture into the chocolate mixture and gently stir just to incorporate, then measure out 1 tablespoon of boiling water and stir again. Now add the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth. Take care not to overmix. Fold in the chocolate chips.
  5. Spoon the batter into the prepared loaf pan. It will be good and thick. You can smooth the top out with a spatula.
  6. Bake for 55 minutes to an hour. Stick a steak knife into the center of the loaf to check for doneness. A little bit of wetness is okay since it could be from a chocolate chip, but the knife should come out mostly dry.
  7. Let cool for 10 minutes, then invert pan and place loaf on a cooling rack to cool most of the way. It’s yummy a little bit warm, or thoroughly cooled. Slice and serve!

 

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7. Old Fashioned Chocolate Pudding Pie

Recipe:

  • 1 prepared 9 inch cookie crust, storebought or homemade
  • 3 cups almond milk, divided
  • 1/4 cup cornstarch
  • 1/3 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • Pinch salt
  • 3 tablespoons semisweet chocolate chips
  • 1 teaspoon pure vanilla extract

Method:

  1. Preheat oven to 350 F. Bake the crust for 10 minutes, remove from oven and let cool.
  2. In a small (2 quart) sauce pan, combine 1 cup of almond milk and the cornstarch. Use a fork to whisk until the cornstarch is good and dissolved. Whisk in the remaining milk, the sugar, cocoa powder and salt. It’s okay if the cocoa is a bit clumpy at first, it will dissolve eventually.
  3. Bring mixture to a boil, whisking occasionally. Keep a close eye because once boiling, you want to lower the heat and bring to a slow rolling boil. Whisk consistently until mixture is thickened, which should be about 7 minutes.
  4. Add chocolate chips and mix to melt. Stir in vanilla. Pour the pudding into the prepared pie shell and let cool for about 15 minutes on the counter, just until it stops steaming like mad. To keep a skin from forming, place a circle of parchment paper over the filling. Refrigerate and let set for at least 3 hours.

 

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8. Pear Frangipane Tart

A few tips:
To melt the jam, gently heat in a small pot for about 5 minutes, stirring often. Or melt in a microwave for a minute or two (depending on the strength of your machine), stirring every 30 seconds. It should be liquid enough to brush on top of the pie.

Pears will brown very rapidly once peeled. Rubbing peeled pears with a little lemon juice will halt the process and allow you to slice and layer them at your own pace.

Recipe:

  • One Shortbread Shell or Almond Crust pressed into a 10 inch tart pan and parbaked for 15 minutes at 350 F
  • 6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces
  • 2/3 cup granulated sugar
  • 1 1/4 cup blanched sliced almonds, pulsed in a food processor into a fine meal
  • 2 tablespoons cornstarch
  • pinch salt
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup plain almond milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds
  • 1/4 cup apricot jam, melted

Method:

  1. Preheat oven to 350 F. In a food processor pulse together margarine, sugar, ground almonds, cornstarch, ground cinnamon, and salt until crumbly. Continue to pulse and stream in almond milk, vanilla extract, and almond extract to form a thick batter. Spread frangipane mixture into tart shell.
  2. Peel the pears, remove the core and slice in half. Slice each half into 1/4 inch thin slices and lay overlapping slices on top of the frangipane, gently pressing the pears half way into the batter. Bake the tart for 35 to 40 minutes until the top is golden brown, then move the tart onto a cooling rack and cool for 20 minutes, then brush top of pears with melted jam. Cool tart for at least another hour before slicing with a thin, sharp knife dipped in cold water.

 

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9. Maple Pecan Pie

Variation: For a Salted Maple Pecan Pie, sprinkle 1/2 a teaspoon coarse sea salt over the top of the cooled pie.

Recipe:

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup pure maple syrup
  • 1/4 cup non-hydrogenated margarine
  • 6 oz extra firm silken tofu (1/2 of a tetra pack)
  • 1/4 cup cold unsweetened plain non-dairy milk
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves
  • Prepared Single Pastry Crust, pressed into a tart pan or pie plate (no need to parbake)

Method:

  1. First we’re going to make a caramel. In a 2 quart sauce pan, mix together sugars and maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, stir pretty constantly for about 10 minutes. The mixture should become thick and syrupy. It shouldn’t be boiling too fiercely, if it starts climbing the walls of the pan in big bubbles then lower the heat a bit.
  2. Add the margarine, and stir to melt. Turn the heat off, transfer mixture to a mixing bowl. In the meantime, prepare the rest of the filling, working quickly so that the caramel doesn’t completely set.
  3. Crumble the tofu into a blender or food processor, along with the milk, cornstarch and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.
  4. Preheat oven to 350 F.
  5. With the caramel still warm in teh mixing bowl, add in the tofu mixture and the vanilla, and mix well. Fold in the pecans to incorporate.
  6. Transfer to prepared pie crust and bake for 40 minutes. The pie is going to be somewhat jiggly, but it should appear to be set.
  7. Let cool for a few hours, slice and serve! No cheating and pulling pecans off the pie.

 

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10. Grilled Peaches With Ginger Coconut Caramel

Recipe:

For the caramel:

  • 3/4 cup sugar
  • 3 tablespoons water
  • 1 tablespoon pure maple syrup
  • 1 tablespoon cornstarch plus 1 tablespoon water
  • 1/2 cup full-fat coconut milk
  • 2 tablespoons coconut oil
  • 1 Tablespoon fresh ginger, grated on a microplane
  • 1/8 teaspoon salt

For the peaches:

  • 6 to 8 ripe peaches
  • Juice of one lemon
  • 2 tablespoons canola oil
  • And vanilla ice cream to serve

 

 

Method:

First make the caramel:

  1. In a 2-quart pot, mix together sugar, water and maple syrup. Place over medium heat, and stir with a wisk until the sugar has dissolved.
  2. Once dissolved, you don’t have to stir as much, but definitely keep a close eye so that it doesn’t burn, but do stir occasionally. It should be bubbly at the edges and start to turn a few shades darker. If it seems to be bubbling wildly, then lower the heat a bit.
  3. Let cook this way for 15 minutes or so. In the meantime, mix the cornstarch with the tablespoon of water and slowly add the coconut milk, mixing with a fork to thoroughly incorporate the cornstarch.
  4. Once the caramel turns a deep honey brown, slowly stream in the coconut milk, whisking constantly, then mix in the coconut oil, ginger and salt.
  5. Cook for another 7 minutes or so, so that the cornstarch thickens the caramel a bit. Let cool a bit, but serve warm.

Prepare the Peaches:

  1. Preheat the grill to medium-high. Remember to lightly grease it first so that the peaches don’t stick.
  2. It’s easiest to slice the peaches width-wise (another way to think about it, is around the waist,) not stem to bottom. The pit will come out easier. Once sliced, hold each end of the peach and twist until it releases. Remove the pit, place peaches in a big bowl, and coat in oil and lemon juice. Use your hands to gently rub them and make sure they’re coated.
  3. Grill each peach face down for about 7 minutes. Use a thin metal spatula to lift them from the grill. They should be tender and have awesome grill marks. Flip and grill for another 2 minutes or so, just to soften a bit more.
  4. Serve immediately, with ice cream and drizzled with caramel.

 

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11. Strawberry Rhubarb Crumb Pie

Recipe:

Unbaked single pastry crust, fit into a 9 inch pie plate, edges crimped

Filling:

  • 3/4 cup sugar
  • 3 cups rhubarb, sliced 1/2 inch thick
  • 4 cups strawberries, fresh or frozen (see tips page XX), sliced 1/4 inch thick
  • 2/3 cups sugar
  • 2 tablespoons tapioca flour
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt

 

Topping:

  • 1 cup all-purpose flour
  • 1/3 cup brown sugar
  • 2 tablespoons white sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/3 cup non-hydrogenated margarine, melted (or canola oil)

Method:

  1. Preheat oven to 425 F.
  2. Combine all of the filling ingredients together in a large mixing bowl.
  3. In a separate bowl, combine all dry ingredients for the topping. Drizzle in the margarine and use your fingers to swish around the mixture until crumbs form. Some of the topping is still going to be sandy and that’s fine, just so long as you have mostly nice big crumbs.
  4. Add filling to the prepared pie shell and top with the crumb topping. Cover loosely with tin foil and poke a few holes in the foil to let steam escape.
  5. Bake for about 20 minutes at 425 F. Lower heat to 350 F, and remove the tin foil. Bake for an additional 30 to 35 minutes, filling should be bubbling and the crumb topping should be golden. Place on a cooling rack and let cool for about 30 minutes before serving.

 

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12. Rad Whip

Recipe:

  • 1/2 cup cashews, soaked in water for at least two hours and up to overnight
  • 1/3 cup coconut milk
  • 1 cup plain unsweetened almond milk, divided
  • 3/4 teaspoon agar agar powder
  • 3 tablespoons sugar
  • 2 tablespoons coconut oil plus 2 teaspoons
  • 1 teaspoon vanilla

Method:

  1. Place a large metal bowl in the freezer to chill, you’ll be using it to blend up the Rad Whip so make sure it’s big enough.
  2. Drain cashews and blend in a food processor or strong blender with coconut milk and 1/2 cup almond milk, until completely smooth. Rub it between your fingers to make sure there is no graininess left, this could take up to 5 minutes depending on your machine.
  3. In a small sauce pan, heat the other 1/2 cup almond milk, agar, and sugar. Bring to a boil, and let simmer another 5 minutes, stirring occasionally. Add the coconut oil and stir to melt. It’s important to make sure this doesn’t set while on the stovetop, so be sure to have the blender mixture ready.
  4. Stream the warm mixture into blender or food processor with the machine turned on. Blend for about a minute on high to incorporate lots of bubbles, then add the vanilla and pulse to mix.
  5. Transfer to the chilled metal bowl. Place in the freezer for about 30 minutes just to get it very very cold, but not frozen. When you remove it, it should be cold all the way through, and feel firm and even a bit rubbery. Don’t worry! You did everything right…watch in amazement as it transforms.
  6. Now take a hand mixer and beat like mad. It should start to soften and peaks should start to form, but it might take a minute or so. Once it’s smooth and fluffy, cover tightly with plastic wrap and place back in fridge to set again for at least 3 hours*. Now use a hand blender one last time to get it even more fluffy.
  7. *The longer you let it set, the fluffier it will get, so if you let it set at least 8 hours or up to overnight that is optimal.
  8. Keep stored in a tightly sealed container for up to 5 days.

 

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13. Raspberry Jam Swirl Crumbcake

Recipe:

For the cake:

  • 3/4 cup soy milk (or any non-dairy milk)
  • 1 teaspoon apple cider vinegar
  • 1/3 cup sugar
  • 1/2 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup raspberry jam

For the topping:

  • 1 cup all purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup canola oil

Method:

Preheat oven to 375 F. Lightly grease an 8×8 round springform pan or regular square pan. Measure out the soy milk for the cake and add the teaspoon of apple cider vinegar; set aside to curdle. Then begin preparing the topping.

Make the topping:
In a small mixing bowl, mix together the flour, sugar, cinnamon and nutmeg. Drizzle in the canola oil by the tablespoonful (you can eyeball it, no reason to whip out a tablespoon.) Use your fingers to swish around the mixture until crumbs form. Alternate swishing and adding canola oil until all oil is used and large crumbs have formed. Some of the topping is still going to be sandy and that’s fine, just so long as you have mostly nice big crumbs. You can add another tablespoon of oil if needed.

Make the cake:
In a large mixing bowl, mix together curdled milk, sugar, canola oil and vanilla. Sift in the flour, baking powder and salt and mix until smooth.

Pour cake batter into prepared pan. Add spoonfuls of jam randomly on top of the batter and use a knife to swirl it in. Evenly sprinkle on the topping and pat it down just a bit. Bake for 35 to 40 minutes, or until a knife inserted through the center comes out clean.

 

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14. Berry Creme Tart With Cocoa Olive Oil Crust

Recipe:

For the tart shell:

  • 1 1/2 cups all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2/3 cup confectioners sugar
  • 1/4 teaspoon salt
  • 1/2 cup olive oil, partially frozen (see note)
  • 3 to 4 tablespoons almond milk
  • Cooking spray

For the filling:

  • 1 cup cashews, soaked (see recipe notes)
  • 1 cup coconut milk
  • 1 cup almond milk
  • 1 Tablespoon plus 1 teaspoon cornstarch
  • 1  teaspoon powdered agar agar
  • 8 oz frozen berries (about 1 1/2 cups)
  • 2/3 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 Tablespoons fresh lemon juice

Method:

  1. To make the dough, sift the flour, cocoa and sugar together in a mixing bowl. Don’t skip this step, you really need to break up the clumps. Rub the salt between your fingers to grind it down a little more, and add to the mixture.
  2. Add the olive oil to the flour mixture in spoonfuls. Use about 1/4 cup at first, and cut it into the flour using either your fingers or a pastry cutter (I prefer to use my hands.) Add the rest and keep cutting it in until dough appears moist, clumpy and crumbly. Drizzle in the almond milk (start with 3 tablespoons) and mix until the dough holds together when squeezed between your fingers.
  3. Lightly spray 6 four-inch mini-tart pans with cooking spray.
  4. Distribute handfuls of dough equally amongst the tart pans, leaving a small amount in the mixing bowl (1/4 cup or so) in case you need to patch spot. Now one by one, firmly press the dough into the sides and bottom of the tart pan.
  5. Now poke the shells all over with a fork (like so), and place in the freezer for about 30 minutes.
  6. Preheat oven to 350 F.
  7. Remove tarts from freezer and place on a large rimmed baking sheet. Bake for 18 minutes. Remove from oven and let cool. Once cool enough to touch begin the filling.

For the filling:

  1. Drain the cashews and place them in a food processor or Vita-Mix type thing. Blend them with the coconut milk until totally smooth, scraping down the sides occasionally. This can take up to 5 minutes.
  2. In the meantime, measure out the almond milk and vigorously mix in the cornstarch until dissolved. Stir together the the milk, agar agar, frozen berries and sugar in a small (2 quart) sauce pot.
  3. Bring mixture to a boil, stirring pretty consistently. Once boiling, lower the heat so that you’re just getting small bubbles. Mix for about 10 more minutes, it should thicken up and become a loose gel. Let cool for 5 minutes or so (keep stirring, even though it’s cooling.)
  4. Pour 1 3/4 cups of the berry mixture into the cashew mixture in the food processor. (Reserve the remaining berry mixture for drizzling.) Puree until smooth. Add the vanilla and lemon juice and puree to blend.

Now assemble:

  1. Pour the puree into the baked tart shells, being careful not to overfill. If there’s a little extra filling left over then just place it alone in a cup and save it for a rainy day. Now, take the reserve berry mixture and use a spoon to drizzle it over the filled tarts in a spiral fashion, or however you like. A few splatters of berry only make it cuter.
  2. Place tarts in the fridge to set, it should take about an hour.
  3. Once set, top with a few thawed berries and serve.

 

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15. Matrioshka Eggnog

Recipe:

  • 1 ripe avocado
  • 1 13 oz can coconut milk
  • 3 cups almond milk
  • 1/2 cup agave nectar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon ground nutmeg (freshly grated, if possible)
  • 1/4 teaspoon ground cinnamon
  • Tiny pinch cloves (less than 1/8th teaspoon)
  • Rum to taste (start with 1/3 cup and see from there)
  • Cinnamon sticks for garnish if you have them.

Method:

  1. Pour coconut milk into a container. Place coconut milk and avocado in the freezer for about 45 minutes. They shouldn’t be frozen but they should be really, really cold (a little iciness on the coconut milk is ok.)
  2. Slice avocado in half, remove the pit, peel it and place in a blender. Add all of the other ingredients as well. Blend until smooth. That’s it! Sprinkle with a little extra nutmeg and garnish with a cinnamon stick if you like.

 

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16. Vanilla Bean Cupcakes With Chocolate Ganache

Recipe:

For the cupcakes:

  • 1 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 3/4 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 vanilla bean, split lengthwise and scraped

For the ganache:

  • 1/3 cup almond milk
  • 1/3 cup semisweet chocolate chips
  • 2 tablespoons pure maple syrup

Method:

Bake the cupcakes:

  1. Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.
  2. Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
  3. Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
  4. Beat together the almond milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
  5. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.
  6. In the meantime, prepare the ganache.
  7. In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth.

To assemble:

Let ganache cool for about 10 minutes. Dip the top of the cupcake in the ganache and then set them on a cooling rack. Spoon the remainder of the ganache over cupcakes. Let set in a cool room for an hour or so, or place in the fridge to set. Serve to happy people!

 

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17. Green Tea Cupcakes With Almond Flowers

Recipe:

For the cakes:

  • 1/2 cup soy yogurt
  • 2/3 cup rice milk
  • 1/4 teaspoon vanilla extract
  • 1/3 cup canola oil
  • 1/2 teaspoon almond extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 to 4 teaspoons matcha tea powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar

For the Green Tea Glaze:

  • 2 tablespoons margarine
  • 1 cup confectioners’ sugar
  • 1/8 to 1/4 teaspoon matcha tea powder
  • 1 to 2 tablespoons rice milk
  • 1/4 teaspoon almond extract
  • Drop of vanilla extract

For the almond flowers:

  • Confectioners’ sugar
  • 1/4 cup marzipan
  • Very small drop of red food coloring

 

 

Method:

Make the cupcakes:

  1. Preheat oven to 350 degrees F and line cupcake pan with liners.
  2. In a large bowl, whisk toether the yogurt, rice milk, vanilla, oil, and almond extract, beating well to blend in yogurt. Sift in the flour, baking powder, baking soda, matcha powder, salt, and sugar. If using rice flour it will be a little lumpy. Beat a little longer to break up any large lumps. Fill liners two-thirds full and bake 20 minutes or until a toothpick inserted through the center of one comes out clean. Cool on racks before topping with glaze.

Make the glaze:
Keep a small bowl of confectioners’ sugar handy near your workspace. Knead marzipan with a drop of food coloring; if it gets too sticky, dip fingers into the powdered sugar. When color is incorporated, dust a smooth surface with some confectioners’ sugar. Pat out dough into a thin round and cut out small flower shapes. You can use a flower-shaped cutter, or just get creative with a small knife.

Assemble:
Use a tablespoon to pour green tea glaze into the center of each cupcake. Spread out a bit with the back of the spoon but it’s nice if you can see the green edges of the cupcake.

 

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18. Peanut Butter Blondies

Recipe:

  • 3/4 cup peanut butter
  • 1/3 cup canola oil
  • 1 cup brown sugar
  • 1/4 unsweetened almond milk (or your preferred non-dairy milk)
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup peanuts

Method:

  1. Preheat oven to 350º F. Lightly grease a metal 8 x 8-inch baking dish.
  2. In a mixing bowl, use a fork to vigorously mix together peanut butter, oil and sugar. Stir in the milk and vanilla. Stir in flour, salt and baking powder. Once you get the flour somewhat mixed in, it‘s easier to just use your hands to knead the dough until soft. It will be very very thick and won‘t spread on its own. Transfer dough to the baking pan and press it into place. Sprinkle on the peanuts and lightly press them into the top.
  3. Bake for 22 to 25 minutes, the Blondie edges should be just barely darkened. The top will appear soft, and that‘’s okay. Remove from oven and cool completely before slicing into 12 squares.

 

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19. Whole Wheat Fig Bars

Recipe:

For the fig filling:

  • 1 lb. dried figs, preferably black mission, hard stems removed and diced into small pieces
  • 2/3 cup water
  • 1/4 cup agave nectar or pure maple syrup
  • 2 teaspoons finely grated citrus zest (try lemon, orange, lime or a combination)

 

 

For the dough:

  • 2 tablespoons ground flax seed
  • 1/4 cup non-dairy milk
  • 1/2 cup canola
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Method:

  1. Line an 8 x 8 square metal brownie pan with enough aluminum foil so that it folds over the sides of the pan by about an inch. Spray bottom of covered pan with a little non-stick cooking spray. Preheat oven to 350°F.
  2. In a large saucepan combine chopped figs, water, agave nectar/maple syrup and citrus zest. Bring to boil over medium heat, reduce to a simmer and stir occasionally. When figs begin to soften in about 8 to 10 minutes continue to cook but mash figs with a firm spatula or a fork to create a chunky, moist paste. If mixture starts to look overly dry add two tablespoons of water and stir, dribbling in additional water to mixture if necessary. Remove filling from heat and set aside. If mixture still seems too chunky puree in a food processor until desired texture is reached.
  3. In a large mixing bowl combine ground flax seed, non-dairy milk, canola oil, Sucanant and vanilla extract until smooth, mixing for about 1 1/2 minutes. Sift in whole wheat pastry flour, baking powder, baking soda and salt. Stir to form a soft dough, gather into a ball with your hands and divide into two sections. Shape each section of dough into a square shape about an inch thick.
  4. Place one half of dough between two large sheets of waxed paper. With a rolling pin, roll dough into a larger square about the same size of the 8 x 8 inch pan (slightly larger is fine). Occasionally rotate the dough while rolling to help maintain an even thickness.
  5. When finished rolling peel off to top layer of waxed paper and flip dough directly into the prepared baking pan. Remove top layer of waxed paper and press the dough firmly into the pan. Spread entire fig filling over the dough, making sure to evenly spread all the way to the edges. Prepare the top crust with the remaining dough the same method as bottom crust, flipping on top of filling and pressing dough evenly and all the way to the edges.
  6. Bake for 20 to 22 minutes until crust is golden and puffed. Remove from oven and place pan on wire rack to cool. When completely cool remove bars from pan by grabbing the edges of the foil and lift everything out of pan and flip over onto cutting board. Peel off foil and slice into 12 bars. Store in a tightly covered container.

 

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20. Peanut Apple Pretzel Drops

Note: With all of the chunky mix-ins, these cookies will look a little crazy. Don’t be scared if they appear a little more free form than you’re used to.

Recipe:

  • 2 generous cups mini pretzels, crushed into small pieces
  • 1 cup roasted, shelled peanut halves
  • 4 ounces (about 1 1/2 cups, lightly packed) dried apple rings
  • 1 3/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup non-dairy milk
  • 2 tablespoons ground flax seeds
  • 1/2 cup canola oil
  • 1 cup dark brown sugar, tightly packed
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons vanilla

Method:

  1. Preheat oven to 350°F. Line baking sheet with parchment paper.
  2. In a large bowl combine pretzel pieces and peanuts. Using either kitchen scissors or a sharp knife, cut apple rings into small, bite-sized pieces. Combine with pretzels and peanuts.
  3. In a large mixing bowl sift together flour, baking powder, baking soda, cinnamon and salt.
  4. In a separate large bowl whisk together soy milk and flax seeds. Add oil, brown sugar, granulated sugar and vanilla. Beat with electric beaters for 2 minutes until lumps of brown sugar are dissolved and mixture is very thick. Stir in flour mixture and mix just until dry ingredients are moistened and a thick, soft dough forms (you might want us a rubber spatula for this step). Fold in pretzel mixture and stir to completely coat everything with batter. The resulting dough will be very chunky and sticky. Drop heaping tablespoons of dough onto lined baking sheets about 2 inches apart. Bake for 14 to 16 minutes until cookies are firm and edges are lightly browned. Move from cookie sheets to wire racks to cool. Store in a loosely covered container.

 

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21. Chocolate Mousse Cupcakes

Recipe:

For the mousse:

  • 12 oz semi-sweet chocolate chips (one package is usually 12 ounces)
  • 12 oz extra firm silken tofu (the vacuum packed kind)
  • 1/4 cup plain soy milk
  • 2 tablespoons agave syrup or maple syrup
  • 1 teaspoon pure vanilla extract

For the cupcakes:

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Cooking spray

Method:

Prepare the Mousse:

  1. Crumble the tofu into a blender. Add the soy milk, agave and vanilla extract. Puree until completely smooth. Set aside.
  2. In a double boiler, melt the chocolate chips. Obviously you don’t have a double boiler so take a small sauce pan and fill half way with water. On top of that place a small sauté pan. Fill the sauté pan with chocolate chips and bring the water to a boil. Use a rubber spatula to mix the chocolate as it melts. Once melted, remove from heat and let cool for 5 more minutes, stirring occasionally.
  3. Add the chocolate to the tofu and blend until well combined, use the spatula to scrape down the sides of the blender every so often.
  4. Transfer the mousse to an air tight container or a bowl covered in saran wrap and let chill for an hour.

Prepare the cupcakes:

  1. Preheat oven to 350°F and line a muffin pan with paper liners.
  2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
  3. Lightly spray the liners with cooking spray and pour batter into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

To assemble:

  1. Once the mousse is chilled and set and the cupcakes have cooled, remove from the refrigerator and stir with a fork to a spreadable consistency.  Fit a pastry bag with a wide decorating tip. Fill the bag with mousse and pipe it onto the cupcake in a spiral, starting from the outside in or in. Add chocolate chips or chocolate shavings if you are feeling especially fancy pants.
  2. Chill the cupcakes or a half hour to let the mousse set again and serve cold.

 

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22. Mexican Hot Chocolate Snickerdoodles

Recipe:

For the topping:

  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon

For the cookies:

  • 1/2 cup canola oil
  • 1 cup sugar
  • 1/4 cup pure maple syrup
  • 3 tablespoons almond milk (Or your preferred non-dairy milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
  • 1 2/3 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne

Method:

  1. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
  2. Mix the topping ingredients together on a flat plate. Set aside.
  3. In a medium mixing bowl, use a fork to vigorously mix together oil,  sugar, syrup, and milk. Mix in extracts.
  4. Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
  5. Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.  Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

 

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23. Pignoli Almond Cookies

Note: These cookies are super-soft right out of the oven, so be sure to allow them a full five minutes to firm up on the cookie sheet before transferring to racks to complete cooling.

Recipe:

  • 7 ounces almond paste, sliced into 1 inch cubes (not marzipan)
  • Pinch of salt
  • 1/2 teaspoon baking powder
  • 2/3 cup sugar
  • 1/2 cup Earth Balance margarine, softened
  • 1/2 teaspoon almond extract
  • 1 cup all purpose flour
  • 1/2  cup pine nuts
  • 2 to 3 tablespoons almond milk for dipping

Method:

  1. Preheat oven to 325°F. Line a medium sized baking sheet with parchment paper.
  2. Pulse almond paste, salt, baking powder and 1/3 cup sugar in a food processor until mixture is crumbly, about 1 minute.
  3. In a large bowl cream together margarine and remaining 1/3 cup sugar with an electric mixer until pale and fluffy, about 3 minutes. Add almond paste mixture and almond extract and beat until fluffy, about 2 minutes. Sift in flour and beat until a slightly crumbly yet soft dough forms. Dough should form a soft mass when pressed together.
  4. Pour pine nuts into a shallow bowl and pour 2 Tablespoons of almond milk into a small saucer. For each cookie, roll 1 tablespoon of dough in palms to form into a ball, dip one end in almond milk and press moistened end into pine nuts. If necessary press pine nuts into surface of ball. Place dough balls, pine nut side up, on baking sheet at least 2 inches apart. Bake for 14 minutes until cookies have puffed and spread a little, and nuts are are just slightly toasted. Remove from oven and allow to cool on baking sheet for 5 minutes to firm up before carefully transferring to cooling rack. Store in a tightly covered container.

 

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24. Press-in Almond Crust

Recipe:

  • 2/3 cup slivered almonds
  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 6 tablespoons canola oil
  • 4 or more tablespoons cold almond milk

Method:

  1. Pour almonds into a food processor and pulse into a fine meal, then add flour and salt and pulse to combine. Continue to pulse and stream in canola oil, then pulse in 3 tablespoons of almond milk. Mixture should hold together when pressed between your finger tips; if it feels a little mix in one more additional tablespoon of almond milk at a time.
  2. Lightly grease pan, and sprinkle in mixture. Press the mixture into the bottom and sides.

 

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25. Raw Strawberry Cheesecake

Recipe:

  • Crust
  • 1 cup pecans
  • 1 cup almonds
  • 1/4 teaspoon salt
  • 4 medjool dates, pitted and chopped

Filling

  • 3 cups raw cashew pieces, soaked overnight (or at least 3 hours)
  • 1/2 cup agave syrup
  • 1/4 cup water
  • 1/4 cup fresh lime juice
  • 1 teaspoon vanilla extract (alcohol free is preferred for raw desserts)
  • 32 oz strawberries (reserve 9 for decorating), hulled and halved – about 4 cups
  • 3/4 cup coconut oil, melted

Raw Fluffy White Frosting Recipe

  • 1/2 cup raw cashew pieces, soaked overnight
  • 1/2 cup water
  • 2 tablespoons agave syrup
  • 1/2 teaspoon vanilla (alcohol free is preferred for raw desserts)
  • 1/4 cup raw coconut oil, melted

Strawberry Coulis (Coulis is a fancy word for pureed sauce)

  • 2 cups chopped strawberries
  • 3 tablespoons agave syrup

 

 

Method:

  1. Lightly grease a 9 inch spring form pan with coconut oil and set aside.
  2. To prepare the crust, pulse nuts and salt in a food processor fit with a metal blade. When nuts are fine crumbs, add the dates and pulse until the dough holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared cake pan. Set aside.
  3. To prepare the filling, pulse cashews in food processor until crumbly. Add agave, water, lime juice and vanilla and puree until very smooth, scraping down the sides with a rubber spatula to make sure you get everything. Feed the strawberries through the top of the food processor and puree until incorporated. The filling should turn a pretty pink. With the processor running, add the melted coconut oil in a steady stream.
  4. Pour the filling into the cake pan. It will look like a smoothie and you’ll think no way it will set, but it will! Cover with plastic wrap and place in the fridge to set. Make sure it’s level so that your cake doesn’t come out wonky. Let set for at least 4 hours.
  5. Prepare the frosting in basically the same way as the cake. Pulse the cashews in the food processor until crumbly. Add the water, agave and vanilla and blend until smooth. With the food processor running, stream the coconut oil in through the top until combined. Pour into a bowl and cover with plastic wrap. Chill until set, about 2 hours.
  6. Prepare the sauce when you’re close to serving. Just mash the strawberries up with the agave until it’s all red and syrupy.

To assemble

  1. Release the cake from its springform prison. Use a mini scoop to place 8 mounds of icing around the perimeter of the cake and one in the center. Slice the tops off the reserved strawberries and gently smush them upside down into the frosting mounds. If you don’t have a mini scoop, just use a spoon and make them as pretty as you can, they’re gonna get smushed anyway.
  2. To serve, place some Strawberry Coulis on the plate and serve the cake over it. Dig in!

 

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26. San Francisco And Magical Coconut Bars

Notes:

~You’ll want to use only sweetened, fluffy white flaked coconut for these. Save the natural shredded stuff for a healthy curry.

~Press the graham cracker crumb crust like crazy into the pan; the more you pat it down the firmer the resulting crust will be.

Recipe:

  • One 14 oz can (regular or lite) coconut milk (about 1 3/4 cups)
  • 2/3 cup dark brown sugar
  • 2 cups vegan graham cracker crumbs
  • 1/2 cup melted margarine
  • 2 tablespoons sugar
  • 1 1/2 cups chocolate chips or chocolate chunks
  • 2 cups flaked, sweetened coconut
  • 1 cup walnuts or pecans, chopped

Method:

  1. In a large saucepan whisk together coconut milk and brown sugar over medium high heat. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally. Mixture may form a thin skin on the surface; just stir it back into the liquid. Remove from heat and let cool while preparing the crust.
  2. Preheat oven to 350°F. Line a 13 x 9 x 2 inch baking pan with parchment paper. In a large bowl combine graham cracker crumbs, melted margarine and sugar; mix well to moisten crumbs completely. Firmly press mixture into prepared pan, pressing evenly from center to sides of pan.
  3. Pour warm coconut milk mixture evenly over crumb base. Top with an even layer of chocolate chips, flaked coconut and nuts, in that order. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Bake for 28-30 minutes or until coconut is deeply golden and filling is bubbling, remove from oven and let entire pan cool on a wire rack for 15 minutes. Transfer pan to the refrigerator to completely cool and firm up for at least 4 hours, even better overnight or until very firm. Use a sharp, heavy knife to run along the edges of bars, slide bars on parchment paper out of pan onto a cutting board then to slice into 24 squares. Store in a covered container in the refrigerator. These also freeze well, tightly wrapped and allowed to thaw for 20 minutes before serving.

 

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27. Peanut Butter Chocolate Pillows

Recipe:

Chocolate dough:

  • 1/2 cup canola oil
  • 1 cup sugar
  • 1/4 cup pure maple syrup
  • 3 tablespoons non-dairy milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened dutch processed cocoa powder
  • 2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Filling:

  • 3/4 cup natural salted peanut butter, crunchy or creamy style
  • 2/3 cup confectioner’s sugar
  • 2 to 3 tablespoons soy creamer or non-dairy milk
  • 1/4 teaspoon vanilla extract

Method:

  1. In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.
  2. Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.
  3. Preheat oven to 350°F. Line baking sheet with parchment paper.
  4. Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining dough. If desired gently flatten cookies a little, but this is not necessary.
  5. Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.

 

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28. Gingerbread Cut-Out Cookies

Recipe:

  • 1/3 cup canola oil
  • 3/4 cup sugar
  • 1/4 cup molasses
  • 1/4 cup plain soymilk
  • 2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Spice blend:

  • 1/2 teaspoon each ground nutmeg, cloves and cinnamon
  • 1 1/2 teaspoons ground ginger

Method:

  1. In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.
  2. Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
  3. Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.
  4. On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes.
  5. Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

 

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29. Latchkey Lime Pie

Recipe:

  • 1 tablespoon finely grated lime zest
  • 2/3 cups fresh lime juice
  • 1 1/2 cups unsweetened almond milk, at room temperature
  • 2 tablespoons agar flakes (or two teaspoons agar powder and skip the soaking step)
  • 1 16 oz can coconut milk at room temperature
  • 2 tablespoons tapioca flour (or try it with corn starch or arowroot – but I like tapioca best)
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 9 inch prepared pie crust

Method:

  1. In a small sauce pan, soak the agar in almond milk for about 15 minutes. Bake your pie crust for 8 to 10 minuties, then remove from oven to cool.
  2. In the meantime, mix together coconut milk, tapioca, sugar and vanilla. It’s really important that your coconut milk is at room temperature so that it doesn’t affect the agar when you add it to the pot.
  3. After soaking agar, turn up the heat and bring to a boil. Keep a close eye so that it doesn’t boil over. Immediately reduce heat and let simmer for about 15 minutes, until agar is dissolved. If using powdered it will only take about 5 minutes to dissolve.
  4. Once dissolved (you can check by dipping in a tablespoon and seeing if there are any agar flakes left), very slowly whisk in the coconut mixture and then the lime juice and zest. Adding it too fast will make the agar gel up, which you don’t want it to do just yet. Once added, whisk often for about 10 minutes, until mixture has thickened. If it isn’t thickening, turn the heat up just a bit, but you don’t want it to boil.
  5. Pour into pie shell and let cool on the counter for about half an hour, just so that it isn’t steaming like mad. Refrigerate for at least 3 hours, until fully set. Garnish with lime slices. Serve with some vegan whipped cream, store bought or do the coconut whipped cream thing.

 

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30. Chocolate Chip Cookies

Recipe:

  • 1/2 brown sugar
  • 1/4 white sugar
  • 2/3 cup canola oil
  • 1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
  • 1 tablespoon tapioca flour
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups chocolate chips

Method:

  1. Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
  2. Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
  3. Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
  4. For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
  5. For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

 

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31. Mocha Chip Muffins

Recipe:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup baking cocoa
  • 2 teaspoons instant coffee
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup soy milk
  • 1/2 cup canola oil
  • 2 tablespoons soy yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips

Method:

  1. Preheat oven to 375 F. Line 12 muffin tins with paper liners.
  2. In a large bowl, sift together dry ingredients (flour through salt).
  3. In a seperate bowl, wisk together wet ingredients (soy milk through yogurt) until emulsified.
  4. Pour wet into dry and combine until dry ingredients are moistened. Fold in chocolate chips. Fill muffin tins almost to the top. Bake 18 – 20 minutes, until a toothpick inserted into the center comes out clean.

 

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32. Oatmeal Peanut Butter Cookies

Recipe:

  • 6 oz firm silken tofu (1/2 a package of the vacuum sealed kind)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 1/4 cup soymilk
  • 1 1/2 cups peanut butter
  • 2 cups sugar or sucanat
  • 4 teaspoons molasses
  • 2 teaspoon vanilla
  • 3 cups quick cooking oats
  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon

Method:

  1. Prehat oven to 350.
  2. In a medium bowl, sift together whole wheat pastry flour, oats, baking soda, salt and cinnamon.
  3. In a seperate large bowl, cream together peanut butter and sugar with a spatula until well combined, 3 – 5 minutes.
  4. In a blender, crumble the tofu in, add applesauce, soymilk and oil. Whiz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Beat in the molasses and vanilla. Fold in the oats/flour mixture.
  5. Drop by rounded spoonfulls onto an ungreased cookie sheet. Flatten the tops by lightly pressing with a fork in a criss cross pattern. Bake for 15 minutes.
  6. Optional: Fold 1 1/2 cups raisins or semi sweet chocolate chips (or both) into the batter

 

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33. Chewy Chocolate Chip Cookies

Recipe:

  • Baking Sheet, Blender, 2 large bowls, mixing spatula, cookie sheets
  • 3/4 cup canola oil
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1 tablespoon + 1 teaspoon whole flax seeds
  • 1/2 cup soymilk
  • 2 cups all purp flour
  • 3/4 cup dutch processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Method:

  1. Preheat oven to 350 F.
  2. Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
  3. In a large bowl sift together flour, cocoa, baking soda and salt.
  4. In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
  5. Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
  6. Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
  7. Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.

Variations

  1. For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries.
  2. For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).

 

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34. Wheat Free Chocolate Chip Cookies

Equipment

  • 1 small mixing bowl
  • 1 medium mixing bowl
  • wisk or fork
  • baking sheet or two

Ingredients

  • 1 3/4 cups oat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1/3 cup canola oil *or* melted margarine
  • 1 Tablespoon flax meal
  • 1/4 cup soy milk
  • 1 teaspoon vanilla
  • 3/4 cup chocolate chips

Method:

  1. Preheat oven to 375 F.
  2. Sift together flour, baking soda and salt.
  3. In a small mixing bowl, whisk together flax meal and soymilk. Add sugar and stir, add oil and vanilla and whisk vigorously until all ingredients are emulsified (about a minute).
  4. Mix wet ingredients into dry, fold in chocolate chips.
  5. Drop batter by the tablespoon onto ungreased baking sheet, leaving and 1 1/2 inches of space inbetween cookies.
  6. Bake for 10 -12 minutes. Remove from oven and let cool for a bit (5 minutes). Using a spatula, put them on a cooling rack or plate to cool the rest of the way.

 

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35. Pumpkin Oatmeal Cookies

Equipment:

  • baking sheets
  • 2 mixing bowls

Method:

  • 2 cups flour
  • 1 1/3 cups rolled oats
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tsp cinnamon
  • 1/2 teaspoon nutmeg
  • 1 2/3 cups sugar
  • 2/3 cup canola oil
  • 2 tablespoons molasses
  • 1 cup canned pumpkin, or cooked pureed pumpkin
  • 1 teaspoon vanilla
  • optional: 1 tablespoon ground flax seeds
  • 1 cup walnuts, finely chopped
  • 1/2 cup raisins

Method:

  1. Preheat oven to 350. Have ready 2 greased baking sheets.
  2. Mix together flour, oats, baking soda, salt and spices.
  3. In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.
  4. Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.
  5. Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!

 

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36. Cinnamon Apple Crisp

Equipment:

Two Mixing Bowls, 9 x 13 Baking Dish (glass is best), Aluminum Foil

Recipe:

Filling ingredients

  • 4 pounds (about 8 ) apples, peeled, cored, quartered and cut in 1/4 inch slices
  • juice of 1/2 a lemon
  • 1 tablespoon arrowroot powder (corn or potato starch would be an ok substitution)
  • 2 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • tiny pinch cloves (about 1/16 teaspoon)
  • 1/2 cup pure maple syrup

Topping Ingredients

  • 1 1/2 cups rolled oats
  • 1/3 cup all purpouse flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons canola oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoons vanilla

Method:

  1. Preheat oven to 350. In a large bowl squeeze lemon juice over sliced apples. Add the arrow root and spices making sure all apples are coated. Move apple mixture to the baking dish and drizzle the maple syrup over it. Cover with tin foil and bake for 35 minutes.
  2. Meanwhile prepare the topping. Sift dry ingredients together, and in a seperate bowl, mix wet ingredients well. Fold wet into dry mixing with a fork as you go along, until well coated and crumbly.
  3. When apples are done baking, remove from oven and toss, then flatten them evenly with the back of a spatula or wooden spoon. Sprinkle the topping evenly over the apple mixture and bake uncovered for 25-30 minutes, until top feels crispy. Serve warm with vanilla ice cream.

 

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37. Just Chocolate Cake

Recipe:

  • 1 cup almond milk (or your favorite non-dairy milk)
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular (or a mix of both)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Method:

  1. Preheat oven to 350?F.
  2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract and mix well.
  3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
  4. Lightly grease an 8 inch springform pan. Pour in the batter and bake for 32 to 35 minutes, until a toothpick inserted through the center comes out clean.

Gooey Ganache

Recipe:

  • 2/3 cup almond milk (or your favorite non-dairy milk)
  • 8 oz semi sweet chocolate chips
  • 3 tablespoons pure maple syrup

Method:

  1. In a small saucepan bring the milk to a boil then lower heat to a simmer. Add the chocoate chips and maple syrup and mix with a fork. Turn heat off and mix until thoroughly melted. Let cool for about 15 minutes before using.
  2. To assemble: Just pour the ganache over the cooled cake and kind of tilt the cake at all angles to get the ganache to drip down the sides. Refrigerate to cool and set the ganache.

 

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38. Apple Crisp

Recipe:

For the filling

  • 4 lbs apples (I use Roma)
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1/2 cup apple juice or water
  • 1 tablespoon arrowroot powder (cornstarch will work too)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves
  • 1/2 cup raisin (optional)

For the topping

  • 1 cup quick cooking oats (not instant)
  • 1 cup flour
  • 1 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup canola oil
  • 3 tablespoon soy milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Method:

  1. Preheat oven to 350 F
  2. Peel, core and thinly slice apples. Dissolve the arrowroot in the apple juice or water. Set aside.
  3. Place apples and raisins in the baking dish, add sugars and spices and combine everything well (you may need to use your hands to do this). Pour arrowroot mixture over everything.
  4. To prepare the topping, in a medium bowl, combine all dry ingredients. Add oil, soymilk, and vanilla, mix well. Crumble topping over the apples. Bake for 45 minutes.
  5. Remove from oven and let cool at least 15 minutes before serving.

 

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39. Pumpkin Pie Brownie

Recipe:

For the brownie layer

  • 4 ounce bittersweet chocolate, melted
  • 1 cup canned or pureed pumpkin
  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 3/4 cup flour
  • 1/4 cup dutch processed cocoa powder
  • 1 tablespoon tapioca flour (or arrowroot or corn starch)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

For the pumpkin pie layer

  • 1 cup canned or pureed pumpkin
  • 2 tablespoons tapioca flour (or use arrowroot or cornstarch)
  • 1/2 cup non-dairy milk (I used soy)
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • pinch ground nutmeg
  • pinch ground allspice

To decorate:

A handful of chocolate chips

Method:

Preheat oven to 350 F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.

To make the brownie layer:

  1. Melt the chocolate (I still don’t need to tell you how to melt chocolate, right?).
  2. In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine, then mix in the melted chocolate.

To make the pumpkin layer:

Mix all ingredients in a large mixing bowl and stir until thoroughly combined.

To assemble:

  1. Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
  2. Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.

 

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40. Vegan Milano Cookies

 

Recipe:

  • 1/3 cup rice milk (or soy, whatever you got)
  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 2 teaspoons pure vanilla extract
  • Scant 1 teaspoon finely grated orange zest
  • 2 cups flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces bittersweet or semisweet chocolate, chopped (or use chocolate chips)

Method:

  1. Preheat oven to 350 F. Grease 2 large cookie sheets.
  2. In a large mixing bowl, use a strong fork to mix together milk, sugar, oil, vanilla and zest.
  3. Add half of the flour, along with the cornstarch, baking powder and salt; mix well. Add the remaining flour and mix until you have a soft, pliable dough.
  4. Make sure your hands are very clean and dry, and dust them with flour. Stuffs about to get messy. Sort of.
  5. Grab about 1 tablespoon’s worth of dough and roll it into a ball, and then roll into a log that’s about 1 1/2 inches long. Flatten with the palms of your hand to create an oval that is 2 inches long and 1 inch across, then straighten the edges out with your fingers. Basically, if you know what a milano looks like, that’s the shape your going for. But this is homemade, so don’t try to be perfect. You aren’t a machine (or are you?)
  6. Continue with the rest of the dough, flouring your hands before you form each cookie, until you have 16 cookies placed about 1 inch apart (they don’t spread much.) I had to do this in 2 batches because of my small oven, so while these baked I started my next batch of 16. If you’ve got a big oven then do both trays of 16 at once.
  7. Bake for 14 to 16 minutes, until tops are firm and edges are ever so slightly browned. Remove from oven and let rest for 2 minutes. Use a thin, flexible spatula to transfer to a cooling rack. Meanwhile, bake your next batch and melt your chocolate*.
  8. Once cookies are cool enough to handle (only about 10 minutes), take a cookie and dip the bottom into the chocolate. Then take another cookie and dip it, and place the dipped sides together to form a sandwich. Don’t press them hard lest the chocolate smush out. Place them on a tray or several plates that will fit in your fridge. Continue with the remaining cookies until you have 16 sandwiches. Have a wet rag at the ready to wipe your fingers between putting the cookies together, to avoid chocolate fingerprints on the cookies. Or just lick the chocolate off. Or just decide that who cares about chocolate fingerprints.
  9. Place cookies in the fridge to set for at least an hour. Bring back to room temperature before serving (about 1/2 an hour.) Call it a day.

 

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41. Graham Crackers

Recipe:

  • 1 1/2 cups whole wheat flour
  • 1/3 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • scant 1/2 teaspoon salt
  • 1/4 cup oil
  • 2 tablespoons molasses
  • 1 teaspoon pure vanilla extract
  • 1/4 cup rice milk (plus maybe an extra tablespoon or so), soy milk or water will work, too

Method:

  1. Preheat oven to 350 F. Line a light colored baking sheet with parchment paper.
  2. In a large bowl mix together flour, sugar, baking soda, cinnamon and salt. Make a well in the middle and pour in oil, molasses and vanilla. Give the liquid ingredients a quick wisk with a fork and then continue mixing until everything is well combined and crumbly.
  3. Drizzle in the milk and combine. Use your hands to knead the dough a few times until it holds together, add an extra tablespoon of rice milk if needed. You should be able to form a pliable ball of dough.
  4. Line a work surface with parchment. Place the dough on the parchment and work into a rectangle. Flatten a bit with the palms of your hand and sprinkle with flour. Use a rolling pin to roll into a rectangle that is roughly 10 x 14 inches. The dough should be about 1/8 inch thick. If the edges look crumbly, that’s okay.
  5. Cut the edges off so that you have a relatively even 12 x 8 rectangle. Cut the dough into 8 crackers, to do this evenly use a sharp paring knife to slice the dough in half lengthwise and widthwise. Then cut widthwise again on either side of the center widthwise cut. That probably made it sound confusing, read it slowly.
  6. Use a very thin flexible spatula to transfer the crackers to a baking sheet. It helps if you spray the spatula with cooking spray so that it slips on and off easily.
  7. Gather up the scraps of dough and form them into a ball, then roll it out into a 4 by 8 rectangle, or whatever size you can manage. I was able to get 4 more crackers out of the deal, but your mileage may vary. Cut the edges evenly and slice into 4 crackers then transfer to the baking sheet.
  8. Score each cookie with a fork 4 times in 2 columns. You don’t need to poke all the way through. Bake for 12 to 14 minutes. 14 will give you nice crispy crackers, 12 minutes will be better for making ice cream sammiches.
  9. Let cool completely on the baking sheet.

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5 Responses to Recipes: Dessert

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  1. Samfoonheei on Sep 8, 2017 at 9:52 am

    I love dessert ,those when i am much younger i loved making desserts. Looking at these yummy delicious desserts ,i would love to try making desserts again. What i love most its all vegetarian desserts.Pumpkin Pie Brownie,Oatmeal Peanut Butter Cookies ,Raw Strawberry Cheesecake to name a few will be on on list to try .
    Thank you Rinpoche for sharing these wonderful recipes with us.

  2. edward ooi on Aug 16, 2013 at 9:45 pm

    Dear Rinpoche, the desserts that I think is yummy are number 5,16, 25, 30, 40 and 41. I like number 25 and 40 the most is because it’s covered with strawberries and it just looked so tasty and as for number 40 is looks like macarons of maybe it is macarons. Lol! I realy wish that I could have the chance to tatse them pesonally.

  3. Andrew Boon on Jan 29, 2013 at 7:13 pm

    Fantastic delicious recipes minus the guilt. What more can one ask for. Some may cringe at the fact that vegan desserts tend to be dry or cardboard tasting… however, I can attest that this is not always true. There are substitutes to dairy products that can give the same texture and fluffiness to a cake that one will be amazed at.

    Do try these recipes out and share your comments on it!

  4. Jessica Yap on Nov 28, 2012 at 12:08 am

    Who says that Rinpoche only blogs about Dharma? hehe this wonderful blog post has a variety of recipes we can choose from. I personally like the chocolater chip cookie recipe. Easy to follow instructions! will save up the recipe and bake for my family since my niece loves desserts. I have to remember to eat everything in moderation. 🙂

    Thank you Rinpoche for sharing!

  5. tenzin llhamo on Nov 6, 2012 at 7:31 pm

    Everything looks super delicious! So yummy! Thank you for the wonderful recipes. Must get my sister to bake for me. I wanted to learn baking last time but I was too lazy to spend so much time on it. My sister on the other hand had interest to do so. Love to see the colors of the cakes too. So inviting!

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  • Samfoonheei
    Friday, Oct 20. 2017 10:04 AM
    Interesting someone like Rob Lowe a famous actor actually told he came face-to-face with Bigfoot was with his two sons .No proof and details given to support his encounter. Whether for publicity his coming show no one knows. He was filming his new paranormal documentary series when he said he saw it. It does not matter at least it helps to raise awareness of that Bigfoot do exist. Good in way more people will come to accept it and will further investigate its existence of Bigfoot. It also encourages people to start thinking broadly of possibilities.
    Thank you Rinpoche for sharing.

    http://www.tsemrinpoche.com/tsem-tulku-rinpoche/current-affairs/rob-lowe-face-to-face-with-bigfoot.html
  • Samfoonheei
    Friday, Oct 20. 2017 10:03 AM
    Well,I have read news of Bigfoot sightings in the jungles of southern Malaysia before years back. Interesting as our country do have the sighting of Bigfoot too.It seems that Bigfoot can be found anywhere in this world. To many people, Bigfoot is the stuff of nightmarish folklore. Described by hundreds of alleged eyewitnesses as an ape-like creature that stands nearly eight feet tall. There is a number of sighting by the locals and may be linked to environmental changes and the shrinking jungle. This has attracted world attention, having teams from different countries and our local government as well. The research scientists, has been trying to verify Bigfoot’s existence so far none has really performed intensive research on this matter. Historical records show eight claimed sightings of enormous apemen or Bigfoot or oversized apes. Despite numerous sightings, photos and footprints , there has never been conclusive proof that these creatures exist in Malaysia.
    Thank you Rinpoche for sharing these interesting article.

    http://www.tsemrinpoche.com/tsem-tulku-rinpoche/current-affairs/bigfoot-in-malaysia.html
  • Samfoonheei
    Friday, Oct 20. 2017 10:02 AM
    Alarming height and shocking to know there is microplastic contamination in our drinking water after scientific investigation has discovered that.
    Glad to know scientists are doing more for research on the implications for health. At least we could know more knowledge and more aware of all plastics fibres in our tap water. All this while we have been drinking . Scientists warn microplastics are so small they could penetrate organs. That is bad for our health. Plastic fibres have infiltrated the drinking water of cities and towns all over the world. Our oceans are littered with plastic, which is killing whales and other marine mammals, and contaminating fish. Previous studies have shown when people eat seafood, they are also eating high levels of microplastics, not to mention taking in a lot of mercury as well
    Many people have involved to make a change for a better environment for the generation to come. Educating the people from school children to the people on the streets the safest ways of garbage disposal will be a wonderful start. We should all take responsibility to care for the environment and help raise awareness.
    Thank you Rinpoche for sharing.

    http://www.tsemrinpoche.com/tsem-tulku-rinpoche/current-affairs/do-you-know-what-you-are-drinking.html
  • Alice Tay
    Friday, Oct 20. 2017 01:51 AM
    In Buddhism, before become an enlightened beings, all living beings have to experience the suffering in taking rebirth for many lifetimes and each of the rebirth, we must have father and mother. It is possible that our previous lifetime’s father and mother have taken rebirth in other forms such as animals, hungry ghosts and etc in this lifetime. Due to this reason, we should love and treat all sentient beings well as everyone might once been our father or mother in the previous life. We owe them kindness and therefore we should practice dharma and help to liberate them from suffering and lead them to enlightenment.

    I am extremely grateful that I meet and learn dharma from Rinpoche. Rinpoche’s skilful means teachings let me understand that I should not only care about myself, my family and friends but to be kind and compassion to everyone around me. Rinpoche reminds and encourage us to do our commitments and daily sadhana. Later, I realized that when we do prayers, sadhana or pujas, we must begin with Taking Refuge in the Three Jewels and followed by recitation of the Four Immeasurables. Through this practice, it is actually to help us to set a good motivation and generate our Bodhicitta for the benefit of all sentient beings.

    http://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/five-ways-to-love-more-by-tsem-rinpoche.html
  • Lin Mun
    Thursday, Oct 19. 2017 10:27 PM
    Rinpoche’s blog has so many interesting topics and articles. Be it heavy and technical or light such as traveling tips, all are very useful and informative to the readers. I appreciate Rinpoche and writers team hardwork in giving us vast information and opportunity for us to learn and improve our dharma knowledge.

    http://www.tsemrinpoche.com/tsem-tulku-rinpoche/inspiration-worthy-words/i-am-honoured.html
  • Samfoonheei
    Thursday, Oct 19. 2017 11:04 AM
    Wow …such a unique island called Socotra which i did not know before or come across . Everything from trees to flowers looks so unique. A place home to a panoply of strange plants and animals uniquely which adapted to the hot, harsh, windswept island. The landscape of this remote Socotra Island looks as if it comes from a sci-fi film.
    From what I see through the pictures this Socotra Island, looks more like Alien place. It’s truly unlike any place on earth and is also called the ‘Lost World ‘ to some of the tourist. I did some research on this island .
    It seem over millions of years, the isolated island in the Arabian Sea has cultivated a unique biodiversity unlike anywhere else on Earth. Twisted dragon’s blood trees and bulbous bottle trees have made Socotra a place of legends, feared by sailors throughout history and believed by some to be the site of the original Garden of Eden.
    Now it seem to be a tourist attraction in Yemen after when UNESCO named it as World Natural Heritage Site in 2006. Its wonderful news as UNESCO recognizes the importance of preserving the island.
    Thank you Rinpoche for sharing these unique island with us.

    http://www.tsemrinpoche.com/tsem-tulku-rinpoche/travel/socotra-island.html#comment-753145
  • Samfoonheei
    Thursday, Oct 19. 2017 11:03 AM
    Beautiful sacred painting by Rinpoche. Amazing to know RInpoche as a small kid is so talented in drawing and painting . Yet after so many years the painting still looks good condition. Such a beautiful White Tara painting and now Rinpoche still paints.
    Wow interesting stories behind the scared painting of the powerful white Tara. When we have trust and faith that’s how these powerful Tara will help us.
    Thank you for sharing with us.

    http://www.tsemrinpoche.com/tsem-tulku-rinpoche/me/sacred-painting.html
  • Samfoonheei
    Thursday, Oct 19. 2017 11:02 AM
    The two beautiful Yeti painting comes a long way from Nepal with love to Malaysia .Specially for Rinpoche……such a beautiful gift and unique .. Knowing Rinpoche like Bigfoot so much. Every gift which is given, even though it be small, is in reality great, if it is given with affection. It is not the gift but the thought that counts.
    Rejoice for Mitra Poudel and Khom Thapa
    Thank you Rinpoche for sharing these beautiful paintings.

    http://www.tsemrinpoche.com/tsem-tulku-rinpoche/yeti-bigfoot-sasquatch/from-nepal.html
  • Jason
    Wednesday, Oct 18. 2017 11:14 PM
    This is a great news to animals. Gucci, a leading fashion company going to stop fur clothing now. I just watched a video about the people peel off the fox skin. So cruelty.
    Even though we own any fur clothing, we shouldn’t wear it because this will create a desire cause to others to buy more fur clothing .
    Human beings are very intelligent but we shouldn’t take away animals rights to live in this planet.
    Thanks Rinpoche sharing.

    Jason
    http://www.tsemrinpoche.com/tsem-tulku-rinpoche/animals-vegetarianism/do-you-know-what-gucci-did.html
  • Alice Tay
    Wednesday, Oct 18. 2017 05:51 PM
    藏传佛教格鲁派第十世班禅喇嘛被视为阿弥陀佛的化身,并且是继达赖尊者后拥有最高权威的佛法大师。第十世班禅喇嘛是一名颇有影响力的大师,每当他给予公开开示时,数以千计的人都会前去听法。
    第十世班禅喇嘛和达赖尊者的关系可以追溯到第五世达赖尊者时期。在当时,第五世达赖尊者的上师,同时也是杜固扎巴坚赞(多杰雄登前世之一)的上师是第四世班禅喇嘛。为了感激上师,达赖尊者赐予上师“班禅大师”头衔,并对班禅大师的三任前世加以追封。此外,达赖尊者也将扎什伦布寺赐为其上师的驻锡地。而此扎什伦布寺内还安设一间供奉多杰雄登的护法殿至今,并且还成为著名的旅游胜地。
    由此可见,如果多杰雄登就如藏人行政中央所说的修持多杰雄登会伤害西藏事业,那么当时的第五世达赖尊者为何要赠送设有多杰雄登的护法殿的扎什伦布寺予第四世班禅喇?如果多杰雄登真的会伤害西藏事业,那么第十世班禅喇嘛为何要费尽心思来撰写这篇约30至40页的的“妙音怙主(宗喀巴)佛教护法天王金刚具力五部威猛尊酬供仪轨”的祈愿文?难道第十世班禅喇嘛铁了心肠不再理会或是存心要危害西藏人民?这一切的一切,让我们不得不深入的思考。

    http://www.tsemrinpoche.com/tsem-tulku-rinpoche/downloads/panchen-lama-sungbum-chinese.html
  • Lin Mun
    Wednesday, Oct 18. 2017 05:22 PM
    It is very worrying that there are such high percentage of plastic fibres found in our tap water. Even developed country such as UK, Germany and France has 72% of their tap water contaminated with plastic fibres. I guess this is the price we have to pay. With improve technologies and new science inventions we keep coming out with new products that uses various types of plastics and chemicals to bring down the production cost. But unfortunately, nothing comes free as human who will have to suffer the implication of these plastics fibres in the form of water and air, and it is alarming to our health. I think the only way is to create awareness to people telling them how harmful it can bring to us and we should avoid using the products that contribute the pollution and use alternative.

    http://www.tsemrinpoche.com/tsem-tulku-rinpoche/current-affairs/do-you-know-what-you-are-drinking.html
  • Lin Mun
    Wednesday, Oct 18. 2017 05:04 PM
    It is good news that Tibetan MP Venerable Tenpa Yarphel speaks up against Nechung. Why would a democratic country listen to an oracle to seek advise for the country governance and administration? It just puzzled me. If Nechung is right, why isn’t the country and people progressing but divided further with the Dorje Shugden ban? What more Nechung is an not enlightened dharma protector. It was proven that so many Nechung’s prophecies was wrong but none would question and CTA would still follow the wrong advice. The CTA leaders continue to segregate, discriminate and remove all the human rights against Dorje Shugden practitioners such as education, medical, religion and etc. This is so illegal.

    In this age, we should be able to think and fight for our rights. I hope more people like Venerable Tenpa Yarphel will speak up against the unfair Tibetan leadership towards their people. Everyone should be treated equally and especially for a Buddhism country.

    http://www.tsemrinpoche.com/tsem-tulku-rinpoche/current-affairs/tibetan-mp-tenpa-yarphel-speaks-up-against-nechung.html
  • Samfoonheei
    Wednesday, Oct 18. 2017 11:29 AM
    Shocking to read and hear this, happening in our own country. Even though this post is old , feeling sad for those cats starving been kept at two pet boarding premises which they called pets hotel. Pets owner discovered that those pets were left abandoned and starved . They also found dead cats and many were in a sad condition. Our local newspapers reported that about 200 cats and a dog were rescued from that premise alone .Another location about 100 cats were found and rescued. These episode was highlighted in news national wide. It such a shameful act .How can the owner of the premises do it for their own selfishness just because of celebrations.
    It is good that the authorities took a stern legal action against the owners of the centre.
    Animals are ignorant and do not deserve to be treated so badly. Be kind and caring to all sentient beings. Have empathy.
    Thank you Rinpoche for sharing.

    http://www.tsemrinpoche.com/tsem-tulku-rinpoche/current-affairs/300-starved-and-13-died-petknode.html
  • Samfoonheei
    Wednesday, Oct 18. 2017 11:28 AM
    A beautiful approach by the British MPs has recommended that people reduce the amount of meat they eat to help prevent food shortages in Britain . Even though it is political approach yet still happy as less animals will be killed for foods on the table.
    The massive increase in meat consumption in recent decades has led to the price of grain increase which used for animal feed. Its also lead to widespread deforestation and pressure on agricultural land. The MP are trying to tackle food wastage as half the food bought from UK supermarkets goes in the bin. The UK population are encouraged to eat less meat in long run.
    Thank you for sharing.

    http://www.tsemrinpoche.com/tsem-tulku-rinpoche/animals-vegetarianism/british-mps-says-eat-less-meat.html
  • Samfoonheei
    Wednesday, Oct 18. 2017 11:27 AM
    So touching ….watching this beautiful videos , could not controlled my tears too. Its such a warm moment when the two of them met again after a long search nearly 25 years of a hopless search . Mitchell Shigemoto has never forgotten how James Pearson saved his life. In foreign places, and the way Shigemoto’s relationship with James Pearson training together and fighting ,along side in the war ,they became best friends.
    James Pearson is truly a selfless ,kind and friendly person, nor matter what happen stands by Mitchell Shigemoto.
    Thank you Pastor Loh Seng Piow for sharing this inspiring post.

    http://www.tsemrinpoche.com/tsem-tulku-rinpoche/inspiration-worthy-words/mitchell-shigemoto-and-james-pearson-best-friends-in-war.html

1 · 2 · 3 · 4 · 5 · »

Messages from Rinpoche

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Technical: Lew Kwan Leng, Justin Ripley, Yong Swee Keong
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Admin: Pastor Loh Seng Piow, Beng Kooi

I must thank my dharma blog team who are great assets to me, Kechara and growth of dharma in this wonderful region. I am honoured and thrilled to work with them. I really am. Maybe I don't say it enough to them, but I am saying it now. I APPRECIATE THESE GUYS VERY MUCH!

Tsem Rinpoche

What Am I Writing Now

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The Unknown

The Known and unknown are both feared,
Known is being comfortable and stagnant,
The unknown may be growth and opportunities,
One shall never know if one fears the unknown more than the known.
Who says the unknown would be worse than the known?
But then again, the unknown is sometimes worse than the known. In the end nothing is known unless we endeavour,
So go pursue all the way with the unknown,
because all unknown with familiarity becomes the known.
~Tsem Rinpoche

Photos On The Go

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Dear friends, This meme is powerful. Who you hang around with and the types of attitude they have is who you will be influenced by many times and who you will become in the future. Look at your friends and the people that always surround you to know who you will become. Tsem Rinpoche
yesterday
Dear friends, This meme is powerful. Who you hang around with and the types of attitude they have is who you will be influenced by many times and who you will become in the future. Look at your friends and the people that always surround you to know who you will become. Tsem Rinpoche
October 2017, His Holiness Gaden Trisur Rinpoche Jetsun Lungrik Namgyal graciously reading our Kechara album and updates as presented by Beng Kooi and Martin. He was very pleased with our progress and offers his blessings. Tsem Rinpoche
yesterday
October 2017, His Holiness Gaden Trisur Rinpoche Jetsun Lungrik Namgyal graciously reading our Kechara album and updates as presented by Beng Kooi and Martin. He was very pleased with our progress and offers his blessings. Tsem Rinpoche
His Holiness Gaden Trisur Rinpoche grants audience to Beng Kooi and Martin in France.  Read more on His Holiness Gaden Trisur Rinpoche: http://bit.ly/1PlaNNS
2 days ago
His Holiness Gaden Trisur Rinpoche grants audience to Beng Kooi and Martin in France. Read more on His Holiness Gaden Trisur Rinpoche: http://bit.ly/1PlaNNS
Recently Beng Kooi and Martin on behalf of myself and Kechara was lucky to have audience with His Holiness Gaden Trisur Rinpoche Jetsun Lungrik Namgyal of Gaden Shartse Monastery. He lives in around Paris, France. His Holiness is 91 years old and very healthy and alert. He was the 101st throne holder for Tsongkapa and was the head of the Gelugpa school of Buddhism and was very successful during his tenure. He is a strong practitioner of both Sutra and Tantra of Je Tsongkapa\'s tradition and a master of all Buddhist knowledge. He holds steadfast to his protector Dorje Shugden very strongly. So we can see even the highest throneholders who are masters of Sutra and Tantra also practices Dorje Shugden knowing the benefits.

Beng Kooi and Martin brought photo albums of Kechara Forest Retreat/Kechara and updates on Kechara and our works. His Holiness was very pleased to listen and offered some gifts back. 

This is a beautiful picture and the great blessings bestowed on us from His Holiness Gaden Trisur Rinpoche Jetsun Lungrik Namgyal.

Humbly, Tsem Rinpoche 
Read more on His Holiness Gaden Trisur Rinpoche: http://bit.ly/1PlaNNS
2 days ago
Recently Beng Kooi and Martin on behalf of myself and Kechara was lucky to have audience with His Holiness Gaden Trisur Rinpoche Jetsun Lungrik Namgyal of Gaden Shartse Monastery. He lives in around Paris, France. His Holiness is 91 years old and very healthy and alert. He was the 101st throne holder for Tsongkapa and was the head of the Gelugpa school of Buddhism and was very successful during his tenure. He is a strong practitioner of both Sutra and Tantra of Je Tsongkapa's tradition and a master of all Buddhist knowledge. He holds steadfast to his protector Dorje Shugden very strongly. So we can see even the highest throneholders who are masters of Sutra and Tantra also practices Dorje Shugden knowing the benefits. Beng Kooi and Martin brought photo albums of Kechara Forest Retreat/Kechara and updates on Kechara and our works. His Holiness was very pleased to listen and offered some gifts back. This is a beautiful picture and the great blessings bestowed on us from His Holiness Gaden Trisur Rinpoche Jetsun Lungrik Namgyal. Humbly, Tsem Rinpoche Read more on His Holiness Gaden Trisur Rinpoche: http://bit.ly/1PlaNNS
The meaning and origins of Halloween: http://bit.ly/2egnVrp
*****and****
My Halloween in Salem: http://bit.ly/2zwq6li

Fantastic Reads!!
3 days ago
The meaning and origins of Halloween: http://bit.ly/2egnVrp *****and**** My Halloween in Salem: http://bit.ly/2zwq6li Fantastic Reads!!
The meaning and origins of Halloween: http://bit.ly/2egnVrp
*****and****
My Halloween in Salem: http://bit.ly/2zwq6li
3 days ago
The meaning and origins of Halloween: http://bit.ly/2egnVrp *****and**** My Halloween in Salem: http://bit.ly/2zwq6li
This is so powerful. It is a must read and must share.
3 days ago
This is so powerful. It is a must read and must share.
Beng Kooi meeting with the scholar and teacher Geshe Konchok Gyeltsen lak. Geshe Konchok Gyeltsen has been very active and you can see his youtubes in Tibetan speaking about the benefits of Dorje Shugden practice. He is a direct student of Trijang Rinpoche and Zong Rinpoche.
4 days ago
Beng Kooi meeting with the scholar and teacher Geshe Konchok Gyeltsen lak. Geshe Konchok Gyeltsen has been very active and you can see his youtubes in Tibetan speaking about the benefits of Dorje Shugden practice. He is a direct student of Trijang Rinpoche and Zong Rinpoche.
Martin meeting with Gen Tashi. Gen Tashi is a very devoted and committed activist of Dorje Shugden\'s cause. He is tireless in speaking for the truth. They enjoyed sharing some time together.
4 days ago
Martin meeting with Gen Tashi. Gen Tashi is a very devoted and committed activist of Dorje Shugden's cause. He is tireless in speaking for the truth. They enjoyed sharing some time together.
Martin meeting with the well known strong and devoted Dorje Shugden activist and scholar Geshe Konchok Gyeltsen lak. Geshe lak was very happy to meet Martin and shared so much wonderful information. Beautiful meeting.
4 days ago
Martin meeting with the well known strong and devoted Dorje Shugden activist and scholar Geshe Konchok Gyeltsen lak. Geshe lak was very happy to meet Martin and shared so much wonderful information. Beautiful meeting.
Beng Kooi meeting with friend and strong and devoted Dorje Shugden activist Gen Tashi
4 days ago
Beng Kooi meeting with friend and strong and devoted Dorje Shugden activist Gen Tashi
Another stunning digital print art of Dorje Shugden from an artist in Peru. Tsem Rinpoche
1 week ago
Another stunning digital print art of Dorje Shugden from an artist in Peru. Tsem Rinpoche
This beautiful Dorje Shugden is from an artist in the Ukraine. Tsem Rinpoche
1 week ago
This beautiful Dorje Shugden is from an artist in the Ukraine. Tsem Rinpoche
Please never get tired of speaking for those who do not have a voice. If we can alleviate their pain or try our best, why not? Thank you all so much. Tsem Rinpoche
1 week ago
Please never get tired of speaking for those who do not have a voice. If we can alleviate their pain or try our best, why not? Thank you all so much. Tsem Rinpoche
Pastor Antoinette of Kechara arranged a Malaysian artist to paint this special Dorje Shugden painting conceptualized by myself. She oversaw the process and completed it. Wonderful beautiful Dorje Shugden Malaysian style by Malaysian artist. Tsem Rinpoche
2 weeks ago
Pastor Antoinette of Kechara arranged a Malaysian artist to paint this special Dorje Shugden painting conceptualized by myself. She oversaw the process and completed it. Wonderful beautiful Dorje Shugden Malaysian style by Malaysian artist. Tsem Rinpoche
Sometimes after my prayers, reading on sasquatch is relaxing. Tsem Rinpoche
2 weeks ago
Sometimes after my prayers, reading on sasquatch is relaxing. Tsem Rinpoche
This gorgeous outdoor bronze Buddha is in Korea. Would be lovely to pay homage to Him there.
3 weeks ago
This gorgeous outdoor bronze Buddha is in Korea. Would be lovely to pay homage to Him there.
Beautiful old vintage photo of Kamakura Buddha in Japan. I had the good fortune to visit this holy Buddha a few years back. I do hope I can go again with some students. Tsem Rinpoche
3 weeks ago
Beautiful old vintage photo of Kamakura Buddha in Japan. I had the good fortune to visit this holy Buddha a few years back. I do hope I can go again with some students. Tsem Rinpoche
Tsem Rinpoche with Kyabje Gangchen Rinpoche in Kuala Lumpur, Malaysia during the Medicine Buddha festival.
3 weeks ago
Tsem Rinpoche with Kyabje Gangchen Rinpoche in Kuala Lumpur, Malaysia during the Medicine Buddha festival.
This is a unique thangka of Pelden Hlamo with Dorje Shugden and Setrap and Nechung. Of course they all get along unlike what Tibetan leadership likes to say they don\'t get along. All enlightened beings get along with other enlightened beings and unenlightened beings. Enlightened beings have no karma to not get along with others. Tsem Rinpoche
3 weeks ago
This is a unique thangka of Pelden Hlamo with Dorje Shugden and Setrap and Nechung. Of course they all get along unlike what Tibetan leadership likes to say they don't get along. All enlightened beings get along with other enlightened beings and unenlightened beings. Enlightened beings have no karma to not get along with others. Tsem Rinpoche
I love this picture. I wish it will all settle down soon.
3 weeks ago
I love this picture. I wish it will all settle down soon.
 I love this picture of Mumu peeking through the screen and window to see what is going on. He is always been very busy body and active. He has to know what is going on. I love you Mumu.
3 weeks ago
I love this picture of Mumu peeking through the screen and window to see what is going on. He is always been very busy body and active. He has to know what is going on. I love you Mumu.
How would you like to get one piece of this beautiful piece of art?
3 weeks ago
How would you like to get one piece of this beautiful piece of art?
First time PM Tenpa Yarphel speaks up against Nechung. It has created a huge stir. Must read: http://www.tsemrinpoche.com/?p=144220
3 weeks ago
First time PM Tenpa Yarphel speaks up against Nechung. It has created a huge stir. Must read: http://www.tsemrinpoche.com/?p=144220
I always like my rooms to smell clean, fresh, woodsy and a bit like the forest. my favorite types of essential oils to burn daily or as an offering to the Buddhas are Juniper, Cypress, Black Spruce, Peppermint and sometimes Rosemary. I like the smell of the forest, woods and wooded areas very much. I\'ve been using essential oils in my rooms for years. I don\'t necessarily purchase the brand you see in the picture as I buy any brand as long as it\'s made naturally. Tsem Rinpoche
3 weeks ago
I always like my rooms to smell clean, fresh, woodsy and a bit like the forest. my favorite types of essential oils to burn daily or as an offering to the Buddhas are Juniper, Cypress, Black Spruce, Peppermint and sometimes Rosemary. I like the smell of the forest, woods and wooded areas very much. I've been using essential oils in my rooms for years. I don't necessarily purchase the brand you see in the picture as I buy any brand as long as it's made naturally. Tsem Rinpoche
In the bitter coldness of Yachen Gar, Tibet, several nuns are practicing meditation. You can see many small single \'huts\' in the background. They do this yearly and throughout the year. It is very inspiring to see people practice even under extreme conditions because they realize how samsara is so full of deceptions. Praise to the Dharma that liberates us with truth and practice. Tsem Rinpoche
3 weeks ago
In the bitter coldness of Yachen Gar, Tibet, several nuns are practicing meditation. You can see many small single 'huts' in the background. They do this yearly and throughout the year. It is very inspiring to see people practice even under extreme conditions because they realize how samsara is so full of deceptions. Praise to the Dharma that liberates us with truth and practice. Tsem Rinpoche
More than you have....
3 weeks ago
More than you have....
The holiest place for the spiritual seeker is where our guru abides. Tsem Rinpoche
3 weeks ago
The holiest place for the spiritual seeker is where our guru abides. Tsem Rinpoche
Beautiful flowers offered on my shrine to Sacred Vajra Yogini. Tsem Rinpoche
3 weeks ago
Beautiful flowers offered on my shrine to Sacred Vajra Yogini. Tsem Rinpoche
This is my favorite image of Lord Manjusri. I had this exact same image as a kid in the 1980\'s and treasured it very much. Tsem Rinpoche
3 weeks ago
This is my favorite image of Lord Manjusri. I had this exact same image as a kid in the 1980's and treasured it very much. Tsem Rinpoche
I love this idyllic painting of a beautiful Buddhist temple in a small town with foliage, natural, blue skies and country living. I can definitely live in this type of environment any time. I love living near nature. I wish I can go inside this picture to start living there now. Tsem Rinpoche
3 weeks ago
I love this idyllic painting of a beautiful Buddhist temple in a small town with foliage, natural, blue skies and country living. I can definitely live in this type of environment any time. I love living near nature. I wish I can go inside this picture to start living there now. Tsem Rinpoche
Another gorgeous Byzantine style painting. As the crowd is lead to the hill of light, atop the hill is St. Dorje Shugden ready to give rest to the weary. And hope to the hopeless and help to the helpless. Tsem Rinpoche
3 weeks ago
Another gorgeous Byzantine style painting. As the crowd is lead to the hill of light, atop the hill is St. Dorje Shugden ready to give rest to the weary. And hope to the hopeless and help to the helpless. Tsem Rinpoche
Ms Gerbrick was a very special person in my childhood. When I finally found her again, I had lost her - http://www.tsemrinpoche.com/?p=144296
4 weeks ago
Ms Gerbrick was a very special person in my childhood. When I finally found her again, I had lost her - http://www.tsemrinpoche.com/?p=144296
I just did another one. See how it\'s done-
 http://www.tsemrinpoche.com/?p=144259
4 weeks ago
I just did another one. See how it's done- http://www.tsemrinpoche.com/?p=144259
I like this sketch I just did. Tsem Rinpoche
4 weeks ago
I like this sketch I just did. Tsem Rinpoche
One of my sketches just finished. Tsem Rinpoche
4 weeks ago
One of my sketches just finished. Tsem Rinpoche
More of my drawings.  Tsem Rinpoche
4 weeks ago
More of my drawings. Tsem Rinpoche
See what Linus has to say to Charlie Brown: http://www.tsemrinpoche.com/tsem-tulku-rinpoche/category/dorje-shugden
4 weeks ago
Plse click on this and read and share. Important thoughts regarding our teacher. Tsem Rinpoche
1 month ago
Plse click on this and read and share. Important thoughts regarding our teacher. Tsem Rinpoche
The stupa dedicated to the great Changkya Rolpai Dorje in 5 peaks of Manjushri - China. Changkya Rolpai Dorje was one of the previous life of His Holiness Pabongka Rinpoche. In that life, he was the imperial tutor to the Emperor of China.  Photo from Karen Chong
1 month ago
The stupa dedicated to the great Changkya Rolpai Dorje in 5 peaks of Manjushri - China. Changkya Rolpai Dorje was one of the previous life of His Holiness Pabongka Rinpoche. In that life, he was the imperial tutor to the Emperor of China. Photo from Karen Chong
Please click on this picture and see what the adorable boy is doing.
1 month ago
Please click on this picture and see what the adorable boy is doing.
Learn a new word and see what Fauvism means here: http://www.tsemrinpoche.com/?p=143633
1 month ago
Learn a new word and see what Fauvism means here: http://www.tsemrinpoche.com/?p=143633
Please click on this picture to enlarge and read. It is important and share with others. Thank you. Tsem Rinpoche
1 month ago
Please click on this picture to enlarge and read. It is important and share with others. Thank you. Tsem Rinpoche
The handprint of His Holiness Kyabje Pabongka Rinpoche Jetsun Dechen Nyingpo
1 month ago
The handprint of His Holiness Kyabje Pabongka Rinpoche Jetsun Dechen Nyingpo
Dear friends, For the first time in art history you will see a Tibetan divinity in Byzantine art form. Just published! Please be amazed and see the whole artwork here: http://www.tsemrinpoche.com/?p=143348
1 month ago
Dear friends, For the first time in art history you will see a Tibetan divinity in Byzantine art form. Just published! Please be amazed and see the whole artwork here: http://www.tsemrinpoche.com/?p=143348
我这里有一副最庄严印度风格法力强大护法的画作。点击这里观赏与下载: http://www.tsemrinpoche.com/?p=142950
1 month ago
我这里有一副最庄严印度风格法力强大护法的画作。点击这里观赏与下载: http://www.tsemrinpoche.com/?p=142950
A separate Tibetan state? 

Should this group of Tibetans have their own autonomous state?
In a world full of trials and tribulations, this group of Tibetans continues to defy all odds against a difficult leadership. Should they have their own state, their own country to live free and in harmony? Read and decide-Part 1: http://www.tsemrinpoche.com/?p=142741 and Part 2: http://www.tsemrinpoche.com/?p=142868
1 month ago
A separate Tibetan state? Should this group of Tibetans have their own autonomous state? In a world full of trials and tribulations, this group of Tibetans continues to defy all odds against a difficult leadership. Should they have their own state, their own country to live free and in harmony? Read and decide-Part 1: http://www.tsemrinpoche.com/?p=142741 and Part 2: http://www.tsemrinpoche.com/?p=142868
When I first arrived in Gaden Monastery in January 1988, I lived in this small room: http://www.tsemrinpoche.com/?p=100092
1 month ago
When I first arrived in Gaden Monastery in January 1988, I lived in this small room: http://www.tsemrinpoche.com/?p=100092
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ASK A PASTOR


Ask the Pastors

A section for you to clarify your Dharma questions with Kechara’s esteemed pastors.

Just post your name and your question below and one of our pastors will provide you with an answer.

Scroll down and click on "View All Questions" to view archived questions.

  • October 18, 2017 23:32
    Yen asked: Dear pastor, I am married but have not been blessed with a kid after several years. How can I overcome the pain I am going through? I also like to ask u for guidance to help someone dear to me who have met with an accident and in vegetative state. How do I help the friend suffer less? What can I do to help her overcome this obstacle in life even when doctor seems to have given up hope?
    Pastor Niral Patel answered: Dear Yen, Thank you for your question. I am very sorry to hear of your situation and that of your friend. One thing we need to remember is that the Buddha explained to us how karma works. Everything we experience in life, whether good or bad is due to our actions previously in this life and previous lifetimes. While this may sound unfair in that we need to experience the results of something that we do not remember doing, this is the way samsara exists. They only way to be free of this type of suffering is to attain enlightenment, the state of a Buddha. That being said, we all need help in our daily life, and that is where deity practice can help us. In order to overcome the pain you are going through, may I suggest that you engage in the Guru Yoga of Lama Tsongkhapa. You can find an excellent commentary by His Eminence the 25th Tsem Rinpoche here: http://www.tsemrinpoche.com/tsem-tulku-rinpoche/me/tsongkapas-daily-practice-video-commentary.html. You can find the prayers to recite here: http://www.tsemrinpoche.com/tsem-tulku-rinpoche/prayers-and-sadhanas/sadhana-prayers.html#19. There is also a practice box set dedicate to Lama Tsongkhapa, which you can order online here if you wish: https://www.vajrasecrets.com/tsongkhapa-boxset-english Lama Tsongkhapa is the emanation of Manjushri, the Buddha of wisdom; Chenrezig, the Buddha of compassion; and Vajrapani, the Buddha of skilful means. As such the practice is extremely powerful and is well-known to help people heal psychical pain, but more importantly the sufferings felt in the mind. You can concentrate on the recitation of the Mig Tse Ma mantra and beseech Lama Tsongkhapa to help ease your suffering. He will surely help. His practice is known for relieving anxiety and even depression. In regards to your friend, on a practical level you can research about your friend’s specific state and see if there are any treatments available that can be effective if you have not done so already. In any case what you can do is to engage in prayers or pujas and dedicate the merits generated to your friend. For example, you can engage in the practice of Medicine Buddha, available here: http://www.tsemrinpoche.com/tsem-tulku-rinpoche/prayers-and-sadhanas/medicine-buddha-practice.html, or alternative have Medicine Buddha pujas sponsored here: https://www.vajrasecrets.com/medicine-buddha-puja-fund. Medicine Buddha is excellent at healing on all levels, and provide us with soothing and beneficial energy. Another method that you can use to help your friend is to generate as much merit for her as possible. A vast amount of merit and purification of karma can help even the direst of circumstances. Such activities could involve releasing animals from slaughter or deplorable conditions, feeding the homeless and less fortunate and providing for them, and making vast amounts of offerings to the Buddhas and enlightened beings. If done with a good motivation, and dedicated towards your friend, she will benefit from the virtuous actions, even if you cannot see the benefits at the moment. Coupled with this you can engage in the practice of a Dharma protector such as a Dorje Shugden. You can find the prayers here if you wish to engage in them yourself: http://www.dorjeshugden.org/practice/diamond-path-a-daily-sadhana-of-dorje-shugden, alternatively you can have Dorje Shugden pujas sponsored here: https://www.vajrasecrets.com/dorje-shugden-wishfulfilling-puja-fund. Dharma protectors help to overcome obstacles and conditions that we wish to arise. I understand that it is a difficult situation, but you should maintain your faith in the Buddhas and enlightened beings, and they will definitely help. I hope this helps. Thank you
  • October 14, 2017 13:27
    Ling asked: I have been practising chakrasamvara for over 2 years now and recently during my meditation I feel that during the deity meditation portion that it feel like my entire body is under a heavy water fall. My heart and limbs also feel like flowing water and there is some crawling sensations. What could this be
    Pastor Niral Patel answered: Dear Ling, Thank you for your question. I rejoice to read that you are practising Chakrasamvara for over two years now. This is very good, you should keep the practice steady, keep the vows and commitments well and you will progress on your spiritual evolution. Generally speaking when you engage in higher tantric yoga meditation, the meditations include movement of your psychic winds. Therefore sometimes people will experience strange feelings in the body. When this happens, once should ease off the concentration on that particular visualisation when engaging in the practice. What you can do to lessen these feelings is to engage in purification practices such as the 35 Confessional Buddhas, which you can find here: http://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/the-35-confessional-buddhas.html. Alternatively if you have the appropriate initiation, you can engage in the practice of Heruka Vajrasattva, which would be included in your sadhana text. Engaging in the purification practices would lessen these sensations when you practice, as everything we experience is due to our karma. What I would advise the most, however, is to consult the guru that gave you the empowerment of Chakrasamvara practice. Your guru would be able to better advise you in addition to the above, the methods you can use to minimise the physical effects if they are due to the actual practice. I hope this helps. Thank you
  • October 13, 2017 11:15
    Fearful asked: What does violent shaking all of the sudden and "shrinking" feeling of the head mean during practice mean? I've been practicing the dharmapalas, and this is happening. What does it mean?
    Pastor Niral Patel answered: Dear Fearful, Thank you for your question. There could be any number of reasons for this to be occurring. What you can do when this starts to happen is to stop what you are doing, and take deep breaths, and concentrate on your breath. As you concentrate on your breath, this will have a calming effect on both your body and mind, which should stop the involuntary shaking and strange feelings. In fact focusing on the breath is one of the best known methods of developing a focused, concentrated, yet calm Your practice of the Dharmapalas should begin with either Guru Yoga or deity practice, therefore I would suggest that you engage in these practices more before you begin the actually Dharma protector practice. One of the best practices is the Guru Yoga of Lama Tsongkhapa. This practice is well known for its healing ability on for both the body and the mind. Over time, you should see such occurrences lessen. If this shaking happens regularly and also when you are not practicing, you should consider visiting a qualified health professional just to rule out anything untoward. I hope this helps. Thank you
  • October 8, 2017 20:48
    John asked: Dear pastors, When reciting mantras we are instructed to visualize the deity. However I realize that my visualization is very very fuzzy and very very ever-changing. It is not a still image, there is like thick clouds moving and blocking the visualization then they would clear and block again and clear again and the deity would even change shape. The round part would be more oval one moment and more circle the next etc. In fact, I don't even know if the picture that ends up appearing in my mind is really looking like the deity or not. What if I end up visualizing a monster without knowing it since it's so fuzzy? Is there danger if that happens? What do you advice me to do?
    Pastor Niral Patel answered: Dear John, Thank you for your question. This is a question that people actually ask a lot, but there is no need to worry, especially if we do not have tantric initiation. In fact, the more we practice getting our visualisation stabilised now, the better we will be able to practice tantra when we eventually receive tantric initiation. The issue you are having maintain a steady visualisation is not an uncommon one. This is because we actually have to train our mind to concentrate on what we are doing. One of the major facets of Buddhist meditation is concentration, and this is something we need to develop. We might think that we have a good ability to concentrate, but what the Buddha and the great masters have taught is that we actually do not, but we can obviously develop it. Visualisation itself is a form of concentration meditation, therefore until we achieve a good level of concentration, things like this will happen as we train our minds. What we can do is to focus on a particular aspect of the visualisation, such as the face of the deity, and once that is stable and focused, we can continue onto other parts of the deity’s body, and then the various other aspects of the visualisation. That way, we train ourselves little by little to have a complete visualisation. No in regards to your question about their being danger if something goes wrong or if we make a mistake during our visualisation, this cannot be at our stage of practice. This is because the visualisation is engaged in during the mantra recitation section. Mantras themselves are the Buddhas and enlightened beings in the form of sound. Therefore when we recite mantras we are invoking the holy energies of the Buddhas, which naturally guide and protect us from any harm. The fact that you are facing this issue is in fact a good sign. It shows that are trying to concentrate on the visualisation, but that your mind has not reached a level of concentration powerful enough to maintain the stability of the visualisation. The antidote to this is simple, keep practising. As you continue to practice, you will notice that your visualisation becomes stronger and stronger. If however, you are still worried, you can end your recitation sessions with the prayer dedicated to a Dharma protector to any obstacles, and end with a completion dedication. I hope this helps. Thank you
  • October 6, 2017 22:31
    Wong asked: Hi, i would like to ask about jhana which is the last factor of the eightfold path. How is it being practised?
    Pastor Niral Patel answered: Dear Wong, Thank you for your question. The last factor of the eightfold noble path is called jhana in the Pali language. In the Sanskrit language it is called dyana. This is a state of meditative absorption which culminates in the understanding of emptiness and is the pathway that leads us to attain liberation. Generally this state is achieved through the practice of single-pointed concentration meditation. But within the Tibetan Buddhist tradition once you have achieved stabilised single-pointed meditation, you progress onto the path of special insight meditation. It is at this stage, that one is able to concentrate completely on understanding emptiness and therefore attain enlightenment. This topic is somewhat outside of the scope of this section of the blog. However, Pabongkha Rinpoche in his excellent Lam Rim text, titled “Liberation in the Palm of Your Hand” gives a very concise yet thorough introduction to the topic of meditation. Pabongkha Rinpoche addresses the path to enlightenment, not through the eightfold noble path however, but through the six perfections of a bodhisattva. In essence although on the surface the two ways of structuring the path to enlightenment may seem different, they are actually both the same if one analyses them carefully. If you read “Liberation in the Palm of Your Hand” you will understand how the two structures are interlinked if you have an understanding of the eightfold noble path. You can order a copy of the book here: https://www.vajrasecrets.com/lamrim-liberation-in-the-palm-of-your-hand and the book is also available at Kechara Paradise outlets. Alternatively, you can ask your local book store to order the book in for you if they have that service. I hope this helps. Thank you
  • October 3, 2017 04:11
    jason asked: i have been practicing higher yoga tantra for over two year now and recently i started to get nightmares for three continuous nights now and i think it will continue, What is happening ? did i do something wrong? The first nightmare was me being cut in to numerous pieces , the second was me being visited by a greyish blue female old female ghost with no eyes in eye sockets, and the third was a giant dark brown black centipede encased in a white translucent sac exploding out of my thigh and crawling/ rolling away in to darkness. Im quite worried that i may have done something wrong even though i think i have not.
    pastor answered: Dear Jason, Thank you for your question. I am glad to hear that you have been practising Higher Yoga Tantra for over two years. You should keep your samaya with your Guru pure and intact, as well as keeping the vows and commitments that you would have taken during the empowerment into the practice. If you do this then you will see a definite transformation of your mind and circumstances for the better, which is after all what Buddhist practice is all about. In regards to your nightmares I do not think that you have done anything wrong per se. In this case it could be due to two possible reasons, the first is that your negative karma is arising in your dreams and the second is that you are being afflicted by a spirit. In the first case, when we practice Higher Yoga Tantra properly and sincerely, it purifies a lot of negative karma. As when engaging in any practice that purifies negative karma, this karma can open and manifest under control situations. For example you the karma manifests are nightmares or scary figures or feelings, rather than physically, which would come about through uncontrollable causes and conditions. When karma is purified it manifests in its most mild form, and for you in this case, it could manifest in the form of nightmares. Therefore if we are engaging in powerful practices, or when we concentrate on these practices, such things can occur. Some people may find this sort of situation bad. But this is not correct, because due to the nature of samsara, we are affected by karma in some form or another. What matters here is that karma is purified so that we can progress on our spiritual journey. When you face such difficulties, the key here is continue with your practice strongly and not give up. In this manner, the karma which causes such situations to occur is purified quicker and then we are no longer affected by it. Therefore you should wholeheartedly engage in primary sadhana of your meditational deity. On the other hand, it could be that you are being affected by a spirit or spirits. In this case there are methods of protection that you can engage in which should be included in your Higher Yoga Tantra practice. If you are unsure of what these could be, please humbly approach your initiating guru for more guidance. Another way that can help solve this problem is to engage in the practice of a Dharma protector such as Dorje Shugden. Since you are already practising a Highest Yoga Tantra, you can ask your guru about the particular Dharma protectors associated with the practice. Each of the major tantric practice has certain Dharma protectors associated with it that aid practitioners to clear obstacles and create conducive conditions for practice. You can actually engage in any Dharma protector practice, but it would be best for you to consult your guru as he or she may assign you a specific Dharma protector to practice. Whatever the case may be, it comes down to karma. The Higher Yoga Tantra you are practising should include a purification practice such as Vajrasattva. For example if you practice the Heruka Chakrasamvara tantra, and have received the appropriate empowerment, you can practice Heruka Vajrasattva. You then concentrate on the practice of Vajrasattva to purify the negative karma causing the situation, and over time you will see the situation get better. If you are not sure of the purification aspect of your daily practice, you can recite the 35 Confessional Buddhas. All of these can help, however I strongly advise you to humbly approach your guru and ask for further advice and instruction, as he or she may assign you other practices or even ask you concentrate on specific sections of the sadhana that they passed to you, to help you overcome these problems. I hope this helps. Thank you.
  • September 30, 2017 22:31
    kevin asked: hi pastor, I've been very problematic lately and depressed. My plans seem to be always out of place. I read from an article that some problems are caused by negative karma from the previous and present life. I want to know if there is anything that I can do to drain my negative karma. Im very wary now on my actions to others so not to add to my existing karma. Can you suggest a mantra which I can recite and reflect on everyday to help alleviate my problems and drain my negative karma. Thank you very much. Bless you.
    pastor answered: Dear Kevin, Thank you for your question. Yes, according to Buddhist thought everything we go through in life is caused by karma. This can be either good or bad, so difficulties we face in life are indeed due to our karma. Now, one thing about karma that people often forget is that it can be purified. There are many methods within Tibetan Buddhism that are used for the purification of karma. In fact all practices necessarily involve the purification of negative karma and the generation of merit. The most effective of these are known as purification practices, which have the specific benefits of helping us to purify negative karma which leads to all kinds of problems within in our lives. These include Vajrasattva practice, which can be found here: http://www.tsemrinpoche.com/tsem-tulku-rinpoche/prayers-and-sadhanas/an-important-purification-practice.html and the practice of the 35 Confessional Buddhas, which can be found here: http://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/the-35-confessional-buddhas.html. You can read more about these practices by clicking on the respective links. These are two very powerful methods of purifying negative karma and have been relied upon by countless practitioners and masters to progress on the spiritual path. They are two very extremely effective methods used within Tibetan Buddhism. Since you are going through many problems, however, you can engage in the practice of a Dharma protector who can help alleviate the obstacles you are facing and at the same provide conditions that are suitable for you. One such Dharma protector is Dorje Shugden, you can read more about his practice here, and his daily prayers here: http://www.dorjeshugden.org/practice/diamond-path-a-daily-sadhana-of-dorje-shugden. The website also has a lot of information about the practice and how it can benefit you in daily life. While it may seem daunting that you have negative karma, you should not be disheartened because negative karma can be overcome by purifying it. What you said is right, you should be wary of creating more negative karma. In fact that is one of the main points a Buddhist lives by, which is not creating more negative karma. People often wonder why Buddhists take vows and precepts, this is actually to stop the accumulation of negative karma. For example a Buddhist takes the vow not to kill, this obviously stops the Buddhist from creating the negative karma of killing because they consciously remember that they should not kill in whatever situation they are in. So it is very good that are checking your actions to make sure that you do not add to the negative karma. I hope this helps. Thank you.
  • September 28, 2017 13:18
    Nepal asked: I've noticed that in Nepal, Shugden and his retinue are forms of the worldly protector Za Rahula, or that's what the lamas and sadhanas say. Wouldn't that make Shugden dangerous or wouldn't that make Manjushri a worldly deity or one that is dangerous?
    pastor answered: Dear Nepal, Thank you for your question. Dorje Shugden is an emanation of Manjushri, that is what the high lamas and masters have taught and explained using Buddhist logic. Dorje Shugden as an enlightened being has been practiced by all major schools of Tibetan Buddhism, and was first practiced within the holy Sakya tradition. Similarly, Manjushri is an enlightened being. In fact all Tibetan Buddhist schools and Vajrayana traditions, including those in Nepal, say that Manjushri is an enlightened being, the Buddha of wisdom. Rahula on the other hand is a worldly deity who was bound by oath to protect Buddhism and Buddhism practitioners. You can read more about him here: http://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/dharma-protectors-of-tibetan-buddhism.html#tabs-1. All Tibetan Buddhist schools similarly agree to this point. Therefore to equate Dorje Shugden as a form of Za Rahula would logically mean that Manjushri is not a Buddha. This cannot be since hundreds of thousands of holy masters have relied on Manjushri and gained enlightenment through such beliefs and practices associated with Manjushri. Since from a logical perspective this cannot be the case, and Dorje Shugden is an emanation of Manjushri, it is safe to say that Dorje Shugden is not a form of Za Rahula. You can read more about Dorje Shugden, his history, lineage of practice and benefits here: http://www.dorjeshugden.org. I hope this helps. Thank you.
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Before the function day.. #Planning #turnover #allocate #task #service #customer #happy #wedding #bless #team ~ Guat Hee
1 week ago
Before the function day.. #Planning #turnover #allocate #task #service #customer #happy #wedding #bless #team ~ Guat Hee
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