Recipe: Gluten Free

Sep 2, 2011 | Views: 605

Gluten Free

(Source: http://www.theppk.com/category/recipe/gluten-free)

Index

  1. Tamale Shepherd’s Pie
  2. Pesto Risotto With Roasted Zucchini
  3. Roasty Soba Bowl With Miso Tahini
  4. Mango Fried Rice
  5. Sunflower Mac
  6. Scallion Mashed Potatoes
  7. Caramelized Beets
  8. Eggplant & Black Eyed Pea Curry
  9. Hottie Black Eyed Peas With Ginger Mashed Sweet Potatoes & Apples
  10. Wild Rice Salad With Oranges & Roasted Beets
  11. Roasted Potato & Fennel Soup
  12. Bestest Pesto
  13. Cashew Queso
  14. Carefree Curry Burgers
  15. Blackened Scrambled Tofu & Garlicky Grits
  16. Creamy Avocado Potato Salad
  17. Fresh Corn Johnnycakes
  18. Ancho Lentil Tacos
  19. Cast Iron Stir-Fry With Avocado, Basil & Peanuts
  20. Cozy Collards & Tempeh
  21. Black Beans & Quinoa with Chipotle Raspberry Sauce
  22. Roasted Yellow Beet Salad With Warm Maple Mustard Dressing
  23. Swiss Chard Frittata
  24. Chickpea Rice Soup With Cabbage
  25. Butternut Rancheros
  26. Miso Soba Stir Fry With Greens And Beans
  27. Quinoa, White Bean And Kale Stew
  28. Roasted Broccoli
  29. Fluffy Mashed Potatoes
  30. Caribbean Curry Black Eyed Peas With Plantains
  31. Tofu Omelets
  32. Trattoria Pasta Salad
  33. Quinoa Salad With Black Beans & Mango
  34. Press-in Almond Crust
  35. Gluten Free Buckwheat Pancakes

 

 

(Recipes extracted from:  http://www.theppk.com/category/recipe/gluten-free/)

 


1. Tamale Shepherd’s Pie

Recipe:

For the mashed potato layer:

  • 2 1/2 lbs unpeeled red potatoes, cut into big chunks (1 1/2 inches or so)
  • 1/2 cup unsweetened non-dairy milk, at room temperature
  • 2 tablespoons olive oil
  • 1 scant teaspoon grated lime zest
  • 3/4 teaspoon salt (or to taste)

 

 

For the stew:

  • 2 tablespoons olive oil (plus extra)
  • 1 onion, diced medium
  • 1 poblano pepper, seeded, diced medium
  • 4 cloves garlic, minced
  • 8 oz mushrooms, cut in half and sliced 1/4 inch thick or so
  • 1 cup lightly packed cilantro, chopped
  • 1 1/4 lbs plum tomatoes (about 6), chopped
  • 1/2 cup corn (fresh or frozen)
  • 1/4 cup dry red wine
  • 3/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 2 ounces tortilla chips (about 4 good-sized handfuls)
  • 2 tablespoons lime juice
  • 2 tablespoons Frank’s red hot hot sauce (plus extra for serving)
  • 3 cups cooked black beans (2 15 oz cans rinsed and drained)
  • Garnished with: Hot red chilis, fresh cilantro and lime slices

Method:

  1. Place potatoes in a pot and submerge in salted water. Cover and bring to a boil. Once boiling, lower heat to simmer and cook for about 15 minutes, or until potatoes are tender.
  2. Drain potatoes and immediately transfer them back into the pot. It’s important to do this while everything is still hot. Give them a quick preliminary mash, then add the milk, olive oil, lime zest and salt. Mash until creamy, taste for salt, then cover and set aside.

To prepare the stew:

  1. Preheat a large, heavy bottomed pan over medium-high heat. Saute onion and pepper in olive oil and a pinch of salt, until peppers are softened, about 10 minutes. In the meantime prep all your other ingredients.
  2. Add garlic and saute until fragrant, 30 seconds or so. Add mushrooms and cilantro and cook until the mushrooms have released a lot of moisture, about 5 minutes. Add tomatoes, corn, wine, salt, cumin and red pepper flakes. Turn heat up and cover the pan, stirring occasionally, for 5 to 7 minutes. The tomatoes should break down and become saucy (if corn was frozen it may take a bit longer.)
  3. Now take the tortilla chips and crush them into fine crumbs with your hands. It’s ok if there are a few bigger pieces, but aim for crumbs. Add them to the stew and mix well. Since tortillas can be salty, wait until they’re added to taste for salt. Mix in the lime juice and hot sauce, then fold in the black beans and heat through. Now taste for salt and seasonings.

To assemble:

  1. Preheat oven to 350 F. Lightly grease a deep 11×13 casserole (cooking spray works just fine). Transfer the stew to the casserole and even it out with a spatula. Add the potatoes in dollops, and spread it into an even layer.
  2. Place in oven and bake for about 25 minutes, until potatoes are lightly browned. Stick under the broiler for a minute or two just in case the browning isn’t happening. Serve hot garnished with cilantro, chili peppers and lime.

 

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2. Pesto Risotto With Roasted Zucchini

Recipe:

For the risotto:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 1 1/2 cups arborio rice
  • 1 cup dry white wine
  • 4 cups or so vegetable broth
  • 3/4 cup pesto (I recommend Bestest Pesto, it makes plenty)
  • 1/2 teaspoon salt (more or less depending on how salty your broth and pesto are, so taste for salt often)
  • Fresh black pepper

For the zucchini:

  • 1 lb zucchini, cut on on a bias into chunky half moons
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Fresh black pepper
  • 3 cloves garlic, minced

Optional:

  • Extra toasted pinenuts
  • Extra pesto for drizzling

Method:

  1. Warm the vegetable broth in a saucepan. Keep it warm on the lowest setting possible as you prepare the risotto.
  2. Preheat the oven to 425 F for the zucchini, and have ready a large rimmed baking sheet lined with parchment paper.
  3. Now let’s make the risotto! Preheat a heavy-bottomed 4 quart pot over medium heat. Sauté the onion in oil and a pinch of salt until translucent, 4 to 5 minutes.
  4. Add the rice and use a wooden spoon to stir and coat with oil. Add the white wine and stir occasionally, until wine is mostly absorbed, 4 minutes or so. Add a few dashes fresh black pepper, and half of the salt. Turn the heat down just a bit to medium-low.
  5. Add the broth by the cupful, stirring the risotto after each addition until the broth is mostly absorbed (6 to 8 minutes). After 2 cupfuls, add about half of the pesto and stir well, then continue to cook, adding broth by the cupful, stirring, and letting the liquid absorb.
  6. At some point in there, your oven will be preheated. Toss the zucchini with oil, salt, pepper and garlic. Roast for about 6 minutes on each side, or until softened and lightly browned. Remove from oven and set aside.
  7. With your last addition of broth, add the remainder of the pesto. Taste for salt and add the other 1/4 teaspoon if needed. Risotto is ready when the rice is chewy but still firm, and the sauce is very creamy. For a firmer risotto, just cook a few minutes extra to absorb more of the liquid.
  8. To serve: scoop risotto into each bowl, and top with zucchini. Drizzle with extra pesto and garnish with a few toasted pine nuts.

 

 

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3. Roasty Soba Bowl With Miso Tahini

Recipe:

  • 8 oz buckwheat soba noodles
  • 2 cups cooked brown or green lentils
  • 1 medium head cauliflower, cut into large florets
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Severeal dashes Fresh black pepper

For the dressing:

  • 1/4 cup mellow white miso
  • 1/4 cup tahini
  • 1 cloves garlic
  • 1/2 cup to 3/4 cup water
  • Optional: fresh herbs for garnish (dill, cilantro and parsley are all good choices.)

Method:

  1. Cook the lentils if you don’t already have prepared ones (1 cup dry is about 2 cups cooked.) While the water for the soba is boiling, preheat the oven to 425 F and chop the cauliflower into large florets. It’s easy to do this by chopping it in half lengthwise, pulling of the leafy base and then pulling off the florets with your hands.
  2. When the water boils, prepare soba according to package directions. Once cooked, drain and set aside, rinsing with cold water to prevent sticking.
  3. Line a large rimmed baking sheet with parchment paper and spray with non stick cooking spray. Toss the cauliflower on the with the olive oil, salt and pepper. Roast for about 20 minutes, flipping once, until aromatic nicely toasted.
  4. In the meantime, place all dressing ingredients in a small blender.

Assemble the bowl:
Divide soba noodles into big bowls. Top with lentils, cauliflower and plenty of sauce. Garnish with herbs and serve!

 

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4. Mango Fried Rice

Recipe:

  • 3/4 cup unroasted cashews (if using roasted cashews, skip the toasting step)
  • 6 oz green beans (about 1 1/2 cups), ends removed, sliced into 1 inch pieces
  • 3 tablespoons peanut or canola oil, divided
  • 1 medium red onion, diced medium
  • 3 cloves garlic, minced
  • 1 tablespoon fresh minced ginger
  • 2 teaspoons crushed coriander seed
  • 1/4 teaspoon red pepper flakes
  • 6 cups cold jasmine rice
  • 3 tablespoons tamari or soy sauce (tamari is gluten free, soy sauce is not)
  • 1 tablespoon Sriracha hot sauce
  • 1 tomato, cut into 1/2 inch pieces
  • 2 mangos, peeled, sliced into 1/2 inch pieces (about 1 1/2 cups)
  • 15 basil leaves, chiffonade (that means rolled up and thinly sliced, but you can just chop it, too)
  • 2 tablespoons fresh lime juice

To serve:

  • Extra Sriracha
  • Fresh cilantro (optional)

Method:

  1. Preheat a large heavy bottomed pan (preferably cast iron) over medium heat. Toss in the cashews and dry toast them for about 5 minutes, flipping occasionally. They should be slightly browned in some spots, but it’s okay if they’re unevenly browned, you don’t have to be too precise about it. Transfer cashews to a large plate.
  2. Now we’re going to sear the green beans. Turn the heat on the pan up to medium-high. Add the green beans, a scant tablespoon of oil and a dash of salt. Cook for 3 to 5 minutes, until the beans are bright green and seared. Transfer beans to the same plate as the cashews.
  3. Add the onions to the pan along with another tablespoon of oil and a dash of salt. Toss for about 3 minutes, until onions are slightly charred but still firm. Add the garlic, ginger, coriander and red pepper flakes, and toss for 30 seconds are so, being careful not to burn.
  4. Add another tablespoon of oil and about half of the cold rice. Toss to coat, then add in the remaining rice, tossing once again. Cook for about 3 minutes, tossing often, until warmed through.
  5. Add the tamari, hot sauce and tomato, and toss. Cook for another 3 minutes, until the rice has browned sufficiently and the tomato is slightly broken down.
  6. Add the string beans and cashews, mangoes, basil leaves and lime juice. Cook just until mangoes are heated through and basil is wilted, a minute or two. Taste for salt (don’t add more tamari, just add salt if it needs it) and serve, garnished with cilantro if you like, and with a bottle of Sriracha close by.

 

 

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5. Sunflower Mac

Recipe:

  • 8 oz macaroni pasta (use brown rice pasta to make it gluten-free)
  • 1 cup unroasted sunflower seed kernels, soaked (see directions)
  • 1 tablespoon olive oil
  • 1/2 cup thinly sliced carrots
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 3 cups vegetable broth
  • 2 tablespoons organic cornstarch
  • 1/4 cup nutritional yeast
  • 2 tablespoons tomato paste
  • 1 tablespoon lemon juice
  • Sweet paprika for sprinkling

Method:

  1. Place sunflower seeds in a bowl and submerge in water. Let soak for about 2 hours and up to overnight. Drain well.
  2. Boil a pot of salted water for your pasta.
  3. Preheat a sauce pot over medium heat. Saute carrots and onions in oil with a pinch of salt for about 10 minutes, until onions are translucent and carrots are slightly softened. Add garlic and saute for 30 seconds or so, then remove from heat.
  4. Place the carrots and onions in a blender or food processor. Add vegetable broth, corn starch, nutritional yeast, tomato paste and sunflower seeds. Blend until very smooth. This could take up to 5 minutes depending on the power of your machine, so give your blender  motor a break every minute or so and test the sauce for smoothness. It should be very smooth, with only a slight graininess.
  5. If your water is boiling, prepare the pasta according to package directions.
  6. In the meantime, transfer the sauce back to the sauce pot. Turn the heat up to medium and let cook, stirring very often, until thickened. This should take about 15 minutes. Add the lemon juice and taste for salt and seasoning.
  7. The pasta should be done while the sauce is thickening, so drain and place back in the pot you cooked it in. Set aside.
  8. When sauce is thick, pour most of it over the pasta, reserving some to pour over individual servings. Mix it up, and serve with extra sauce and paprika for sprinkling.

 

 

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6. Scallion Mashed Potatoes

Recipe:

  • 1 1/2 lb yukon gold potatoes
  • 2 1/2 cups chopped green onions or scallions, green and white parts
  • 1/2 cup unsweetened almond milk (or your fave unsweetened non-dairy milk)
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon salt (plus more for the water)
  • Fresh black pepper to taste

Method:

  1. Cut potatoes into about 1 1/2 inch chunks. Place in a pot and cover with cold water. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil, keeping a close eye so that they don’t boil for too long.
  2. In the meantime, set aside 1/2 a cup of the scallions to garnish with later. Throw the other two cups into a blender with the almond milk and olive oil and blend until relatively smooth. Set aside.
  3. Once the water is boiling, lower the heat to a simmer and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add the blender mixture, salt and pepper and mash until fluffy. You may want to add a bit more milk, if needed. Taste for salt and pepper and serve garnished with extra scallions.

 

 

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7. Caramelized Beets

Recipe:

  • 2 lbs beets, peeled and sliced into 3/4 inch chunks
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2 tablespoons balsamic vinegar (plus extra for drizzling)

Method:

  1. Preheat oven to 375 F. Line a large rimmed baking sheet with parchment paper.
  2. On the baking sheet, too the beets with olive and salt, to coat. Place in the oven and bake for 50 minutes, tossing every 20 minutes. Drizzle on the balsamic, toss the beets to coat, and cook for 10 more minutes.
  3. Serve warm and drizzle with extra balsamic to taste.

 

 

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8. Eggplant & Black Eyed Pea Curry

Recipe:

  • 1 tablespoon olive oil
  • 1 large onion, diced medium
  • 3 cloves garlic, minced
  • 1 heaping tablespoon minced fresh ginger
  • 1 1/2 lbs eggplant, peeled and cut into 3/4 inch chunks
  • 1 1/2 tablespoons mild curry powder (more to taste)
  • 1/2 teaspoon ground fennel seed or chopped fennel seed
  • 1 teaspoon salt
  • Fresh black pepper
  • 1/4 teaspoon cayenne powder (leave out if you don’t like spicy, increase if you do)
  • 1/2 cup red lentils
  • 1/2 cup brown or green lentils
  • 1/2 cup lightly packed fresh cilantro, chopped (extra for garnish)
  • 5 cups vegetable broth
  • 3 cups cooked black eyed peas, rinsed and drained (about 2 16 oz cans)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tomato paste

Method:

  1. Preheat a 4-quart soup pot over medium high heat. Saute onions in oil until translucent, 5 to 7 minutes. Add garlic and ginger and saute for another minute.
  2. Add the eggplant, curry powder, fennel seed, salt, pepper and cayenne along with a 1/2 cup of the vegetable broth to cook the eggplant down for a minute or two.
  3. Add lentils, cilantro and remaining vegetable broth. Cover pot and bring to a boil, keeping a close eye. Once it’s boiling, lower heat to a simmer and cook for about 40 minutes, until lentils are tender and eggplant is soft. Add black eyed peas to heat through, and stir in the tomato paste and lemon juice. If you’d like a thicker curry, then leave the lid off for the last 10 minutes. For thinner then just add a little extra broth. Taste for salt and seasoning.
  4. Let sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro if you like.

 

 

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9. Hottie Black Eyed Peas With Ginger Mashed Sweet Potatoes & Apples

Recipe notes:

~This recipe calls for shredded greens, but all i really mean is very thinly sliced. A fast and easy way to get this done, is to pile the leaves on top of each other and then roll them up. You’ll see that it’s very easy to slice them that way.

~Peas and greens are a wonderful combination for taste and nutrition. With one serving you will eat as much fiber as the average American gets in a whole day! Plus a day’s worth of vitamin A and a quarter of the iron. Combine with one serving of the Ginger Mashed Sweet Potatoes and Apples you’ll have 16 grams of protein and nearly one fifth of your calcium for the day. All with only 2 grams of fat and under 400 calories.

~Depending on how sweet your apples are, you may need even less agave than listed in the sweet potatoes, or perhaps even no agave at all! Taste before adding.

Recipe:

  • 1 teaspoon olive oil
  • 1 small onion, diced small
  • 2 cloves garlic, minced
  • 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound)
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 2 15 oz cans black eyed peas, rinsed and drained
  • 1 cup tomato sauce
  • 1/2 cup veg broth
  • 1 tablespoon hot sauce
  • 1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)

Method:

  1. Preheat a 4 quart pot over medium heat. Saute the onion in the oil until translucent, about 5 minutes. Use a little cooking spray if needed. Add the garlic and saute a minute more. Add the greens, 1/4 cup of water and salt. Cover the pot and cook the greens down for about 10 minutes, stirring occasionally. Add black eyed peas, tomato sauce and broth and thoroughly mix. Cover pot and cook for about 5 minutes, stirring occasionally.
  2. Add hot sauce and liquid smoke, then use a potato masher to mash some of the beans, about 1/4 of them, to thicken the sauce. Cook for about 5 more minutes uncovered. Taste for salt and seasoning.  Serve hot.

For the Sweet Potatoes

  • 1 pound apples, peeled, cut into 1/2 inch chunks (2 average sized)
  • 2 pounds sweet potatoes or yams, peeled, cut into 1/2 inch chunks
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 tablespoon agave (optional, see note)
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon fresh grated ginger, see note
  • Cooking spray

Method:

  1. Preheat a 4 quart pot over low heat. Spray with cooking spray, then add apples, sweet potatoes, water and salt. Cover pot and sweat the apples and sweet potatoes for about 20 minutes, stirring often. What this means, is just to cook them slowly and let them steam. You want to coax the mixture out of them, but if you make the flame too high they’ll burn and cook unevenly.
  2. After 20 minutes, you can turn the heat up just a bit. Add a little more water if needed. Cover and cook 20 more minutes, paying close attention so that they don’t burn, and stirring often. When they’re very tender, they’re done. Mash with a potato masher. Add the agave, cinnamon and ginger, and mash some more. Taste for salt and seasoning. Serve warm.

 

 

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10. Wild Rice Salad With Oranges & Roasted Beets

 

Recipe Notes:

~For time management purposes, prepare the beets and the wild rice the night before or a few hours before so that they have ample time to cool. But if you want to make everything on the same night, it actually tastes pretty good warm, too. Though the key word is “warm,” not “hot.”

~Wild rice has an alluring earthy flavor, but the price can be not so alluring. If your budget isn’t feeling wild about it, go for a wild rice blend instead. That’s got some long grain brown rice thrown in to the mix, but you still get that wild rice taste, texture and color.

Recipe:

  • 2 cups cooked wild rice, cooled
  • 1/4 cup currants
  • 2 cups red leaf lettuce, torn into bite sized pieces
  • 1 navel orange
  • 2 tablespoons sesame seeds
  • 1 lb roasted tin foil beets, cooled

Method:

One recipe Orange Sesame Vinaigrette

  1. First prepare the orange segments. Slice a thin layer off the top and bottom of the orange, then place the orange right side up on the cutting board and simply slice the peel downward, using a chef’s knife and following the natural curve of the orange. A little of the white part (called the “pith”) is okay, just try to get as much orange as you can. Then slice the orange widthwise and cut each piece into 3/4 inch segments.
  2. Then toast the sesame seeds. Preheat a small, heavy bottomed pan over low/medium heat. Add the sesame seeds and stir often for about 2 minutes. They should be toasting up by then (if not, then raise the heat). Use a spatula to toss continuously for another minute or so, until they are varying shades of toasty brown. Remove from pan ASAP to prevent burning.
  3. Pour the dressing into a large mixing bowl. Add wild rice, currants and lettuce. Using tongs, toss to coat. Add oranges and sesame seeds, and toss again. Lastly, fold in the beets. Serve.

 

Sesame Orange Vinaigrette

This dressing is heavenly; fruity, toasty, spicy and tangy. Toasted sesame oil is kind of a godsend for dressings because it has so much flavor and a little goes a long way.

Make sure your sesame oil is labeled “toasted sesame oil.” Toasting the seeds brings out a lot of bold flavor, where regular sesame oil might just fall flat. It’s usually found in the oil section of the supermarket, although sometimes it can be found in the Asian aisle.

Recipe:

  • 3/4 cup fresh orange juice (from 2 to 3 naval oranges)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1/8 teaspoon salt
  • 1 teaspoon hot chili sauce, like Sriracha
  • 1 teaspoon microplaned or finely minced ginger

Method:

Vigorously mix together all ingredients. Just mix them right into a measuring cup so as not to make too many dishes. If you’re using it for a grain salad, you can also mix it directly into the large mixing bowl that you will use to prepare your salad. Keep refrigerated in a tightly sealed container until ready to use.

 

 

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11. Roasted Potato & Fennel Soup

Recipe:

  • 2 lbs yukon gold potatoes, cut into 1 inch chunks
  • Olive oil for drizzling
  • 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves)
  • 1 large onion, peeled and cut into 1/2 inch slices
  • 1 teaspoon salt, divided
  • Fresh black pepper
  • 2 cups warm vegetable broth
  • 2 cups unsweetened warm soy or almond milk

Method:

  1. Preheat oven to 425 F. Line 2 large rimmed baking sheet with parchment paper.
  2. Place sliced potatoes on one baking sheet. Drizzle with olive oil (1 tablespoon should do, but 2 tablespoons is ideal for browning.) Sprinkle with 1/2 teaspoon salt and add add several dashes fresh black pepper. Toss with your hands to coat completely. Roast potatoes for 15 minutes.
  3. In the meantime, prepare the fennel and onions. Slice the fennel bulbs from top to base, in 1/2 inch slices. Place on the other baking sheet with the sliced onions and toss with olive oil, 1/2 teaspoon salt and pepper to coat, just like you did with the potatoes.
  4. When the potatoes have roasted for 15 minutes, remove from the oven and use a spatula to flip them. Return to the oven on the upper rack, and place the fennel and onions on the middle rack.
  5. Roast for 10 minutes, then remove the fennel and onions, flip, and roast an additional 5 to 10 minutes. At this point, the potatoes should be tender and the fennel and onions should be caramelized.
  6. Reserve a few pieces of fennel for garnish. If using a food processor, place potatoes and fennel in the workbowl along with warmed milk and broth. Pulse a few times, so that it’s creamy but still chunky. Don’t over-puree or potatoes will turn gummy. Thin further with water, if needed.
  7. You can serve immediately, or transfer to a pot to warm a little more and let the flavors meld.
  8. You can also use a submersion blender by transferring all ingredients to a 4 quart pot and blending so that it’s creamy but still chunky, thinning with water as needed.
  9. Taste for salt and pepper, ladle into bowls, garnish with reserved roasted fennel slices and fennel fronds, and serve!

 

 

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12. Bestest Pesto

Recipe:

  • 1/4 cup walnut halves
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 2 1/2 cups fresh basil
  • 1/2 cup fresh cilantro
  • 2 tablespoons fresh thyme
  • 1 teaspoon salt
  • 1/4 cup water
  • 2 tablespoons nutritional yeast flakes
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • Fresh black pepper (to finish)

Method:

  1. First toast the nuts. Preheat a large heavy bottomed skillet (preferably cast iron) over medium-low heat. First toast the walnuts for about 5 minutes, tossing them often. Then add the pinenuts for an additional 5. They should turn a few shades darker and smell warm and toasty.
  2. Transfer toasted nuts to a food processor. Add the garlic and pulse everything into fine crumbs. Add the basil, cilantro, thyme, salt, nutritional yeast and water and puree until relatively smooth, scraping down the sides at least once to make sure you get everything. Stream in the olive oil and blend until well combined. Last but not least, blend in the lemon juice.
  3. Serve it over warm pasta (don’t rinse, it needs the starch to stick), and finish it off with some fresh black pepper.

 

 

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13. Cashew Queso

Recipe notes:

~If you prefer a chunky queso, double the vegetable ingredients (except for the garlic) and set half aside before the pureeing step.
~This reheats really well! Gently reheat in a small pot, drizzling in a little water and whisking often until it returns to its original creamy state.
~The nutritional yeast is totally optional, I love it both with and without. It adds a little extra cheezy kick, but if you aren’t a fan or don’t have any on hand, the queso will not suffer for it.

~White miso is my favorite, but since it’s such a small quantity, any miso will do here.

Recipe:

  • 1 cup cashews, soaked in water for at least 2 hours or overnight
  • 2 cups veg broth
  • 2 tablespoons white miso (see recipe note)
  • 2 teaspoons cornstarch or arrowroot
  • 1 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, seeded and sliced (keeps seeds if you want more heat)
  • 3 cloves garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ancho pepper (or any mild ground red chili)
  • 2 tablespoons nutritional yeast (optional)
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice

Method:

  1. Drain the cashews. In a blender or food processor, puree them with vegetable broth, miso and cornstarch until very smooth. This could take anywhere from 5 to 10 minutes depending on your device. Rub between your fingers to test; slight graininess is okay, but try to get it as smooth as possible.
  2. In the meantime, preheat a 4 quart pot over medium heat. Saute onion, red pepper, and jalapeno in oil with a pinch of salt until soft, about 7 minutes. Add the garlic and saute about a minute more.
  3. Transfer vegetables to the blender where the cashew mixture is. Add cumin, ancho, nutritional yeast and salt. Blend again until very smooth, scraping down the sides of the blender with a spatula to make sure you get everything.
  4. Transfer mixture back to the pot. Whisking often, turn heat up to medium until the queso comes to a slow rolling boil. Lower heat so that it doesn’t burn and cook for about 20 minutes. Whisk often and check to see that it’s thickening, if it’s not, then turn the heat up a bit. It should become nicely thickened but velvetty and pourable.Stir in the lemon juice at the end. If the queso seems too thick, drizzle in a little water and whisk to desired consistency. Taste for salt, spices and lemon juice and adjust as you like.
  5. Serve hot!

 

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14. Carefree Curry Burgers

You can totally make these burgers and simply serve with ketchup and pickles. If you’re feeling a little more fancy, you can fake a slaw and a chutney by drizzling some lime juice on both fresh chopped fruit and red cabbage. Then make a curried mayo for some extra kick by mixing a teapoon or two of curry powder into some vegan mayo.

Recipe:

  • 2 cups cold leftover curry
  • 1 cup cooked cold rice (brown basmati is great here)
  • 1 cup chickpea flour, plus a little extra
  • Extra curry powder to taste
  • Salt to taste
  • Cooking spray

Options for serving:

  • Thinly sliced red cabbage, dressed with lime juice
  • Chopped mango or pineapple
  • Vegan mayo mixed with curry powder
  • Ketchup mixed with Sriracha hot sauce
  • Lettuce
  • Red onion
  • Fresh cilantro

Method:

  1. Add the rice a food processor fit with a metal blade and pulse 5 or 6 times. Add the curry and pulse until no big chunks remain, although it shouldn’t not be completely smooth. Pea-sized chunks are okay.
  2. Transfer to a mixing bowl and add the chickpea flour, a teaspoon or two of curry powder and a big pinch of salt. Mix well, using your hands as the mixture starts to come together.
  3. The mixture should be mushy, not stiff. But if it seems soupy or very loose, add a little extra chickpea flour (by the tablespoon) until it holds together. Taste for salt and curry powder. Transfer mixture to the fridge and chill for at least an hour.
  4. Preheat oven to 350 F. Line a baking sheet with parchment paper and spray with cooking spray.
  5. Form the mixture into 6 patties (about 1/3 cup each) and place each on the baking sheet. Spray the tops with a bit of cooking spray. Place in oven and bake for 20 minutes, then flip and bake for an additional 8 to 10 minutes. Burgers should be golden and firm to the touch.

 

 

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15. Blackened Scrambled Tofu & Garlicky Grits

Recipe:

For the tofu

Spice blend:

  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon coriander powder
  • 1/8 teaspoon cayenne (optional, if you want it spicy)
  • 1 teaspoon dried thyme, crushed with your fingers
  • 1 tablespoon olive oil
  • 1 small onion, quartered and sliced
  • 3 cloves garlic, minced
  • 1 block (12 to 14 oz) extra firm tofu
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • Fresh black pepper
  • 1/2 cup cherry or grape tomatoes, sliced in half (I used sungolds)
  • Scallions for garnish

For the grits:

  • 1 cup polenta corn grits (such as Bob’s Red Mill brand)
  • 4 cups vegetable broth
  • 1/4 teaspoon salt (to taste, depending how salty your broth is)
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced

Method:

To make the tofu:

  1. Combine the spice blend in a small cup or bowl.
  2. Preheat a large, heavy bottomed pan over medium high heat. Saute the onion in olive oil for about a 5 minutes, then add the garlic and stir for 30 seconds.
  3. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the pan. If that is happening, turn the heat up and let the water evaporate.
  4. Add the lemon juice, salt and pepper and saute a minute more. Add the spice blend and mix to incorporate. Add the tomatoes and cook until they are warmed through and slightly broken down, about 5 minutes. Taste for salt and seasoning and keep warm until ready to serve.

To make the polenta:

  1. Bring vegetable broth and salt to a boil in a 2 quart pot. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until polenta is thickened. Keeping heat low, cover and let cook for 20 more minutes or so, stirring occasionally.
  2. When polenta is almost done, preheat a small pan over medium-low heat. Saute the garlic in oil just until it begins to sizzle, being careful not to burn. Stir for 30 seconds, then transfer to the cooked polenta and mix well.

To serve:

Spoon some polenta onto a plate and scoop on some tofu, overlapping a bit. Complete the plate with greens, then garnish with scallion.

 

 

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16. Creamy Avocado Potato Salad

Recipe:

  • 2 lbs fingerling potatoes, cut into 3/4 inch chunks
  • 2 avocados
  • 2 tablespoons lime juice, from a lime or two
  • 1/2 tsp salt
  • 1/4 teaspoon ground cayenne pepper (optional)
  • 1 plum tomato, chopped
  • 1 small red onion, diced small
  • 1 smallish cucumber, diced very small
  • Scallions for garnish (optional)

Method:

  1. Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.
  2. Once potatoes have cooled, prepare the dressing. Split the avocado in half, remove the seed and scoop the yumminess into the food processor. Add the lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion.
  3. Put the potatoes and cucumbers in a large mixing bowl and mix them up. Add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if you like.

 

 

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17. Fresh Corn Johnnycakes

Recipe:

  • 1 cup corn, fresh or frozen (thawed if frozen)
  • 1 cup plain almond milk
  • 1 1/2 cups cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup
  • 2 tablespoons canola oil
  • 2 tablespoons fresh lemon juice
  • Spray oil

Method:

  1. In a blender, pulse the corn and almond milk around 5 times, just to get the corn a bit chopped up. Add all remaining ingredients and blend for about 5 seconds, or until combined. There should still be chunky pieces of corn left.
  2. Let the batter rest for around 10 minutes, and in the meantime, preheat a well-seasoned cast iron pan over medium heat. If using non-stick, you only need to preheat 3 minutes or so.
  3. Spray the pan with oil and use ¼ cup measuring cup (or ice cream scoop) to ladle out three johnnycakes. Cook for about 3 minutes, the underside should be crisp and browned, the top still wet. Flip the cakes (spraying the pan as you lift each cake) and cook until crisp and flecked with brown.
  4. Keep finished Johnnycakes on a plate covered with tinfoil as you prepare the rest. Serve with pure maple syrup and a few blueberries if you have them.

 

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18. Ancho Lentil Tacos

Recipe:

  • 2 teaspoons olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 2 1/2 cups cooked lentils (from about 1 cup dried)
  • 3 tablespoons tomato paste
  • 2 tablespoons hot sauce

Spice mix:

  • 1/2 teaspoon dried oregano
  • 2 teaspoons ground ancho chile
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt

Method:

  1. First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.
  2. Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.
  3. Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this, just use a fork. Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for salt and seasoning; you may want to add more spices or hot sauce. And that’s it, time to serve!

 

 

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19. Cast Iron Stir-Fry With Avocado, Basil & Peanuts

Recipe:

Sauce ingredients:

  • 2 tablespoons hoison sauce
  • 2 tablespoons mirin
  • 1 tablespoon plus 1 teaspoon soy sauce (or gluten free tamari)
  • 1 tablespoon agave syrup
  • 2 tablespoons water

For the stir-fry:

  • Peanut oil (in a spray bottle if you’ve got it)
  • 14 oz tofu, cubed (press it if you have the time, otherwise just blot with a paper towel to remove moisture)
  • Salt
  • Fresh black pepper
  • 1 lb broccoli, cut into florettes, stems sliced 1/4 inch thick
  • 1 small red onion, sliced into half moons
  • 1 bell pepper (red, yellow or orange), sliced 1/4 inch thick
  • 2 teaspoons fresh minced ginger
  • 4 cloves garlic, minced
  • 1 teaspoon crushed red pepper (use half that if you’re a spice wimp)

To garnish:

  • Avocado, diced
  • Roasted salted peanuts
  • 2 big handfuls fresh basil leaves, chiffonade (or thinly sliced)

Method:

  1. Preheat the cast iron over high heat. On my stove, I bring it up to about 8, but stovetops vary. In the meantime, mix together the sauce ingredients and set aside.
  2. Have at the ready a baking pan or mixing bowl to place the ingredients as they finish cooking. I like to use a 9×13 pan so that there’s plenty of room and things aren’t sitting on top of each other and steaming.
  3. Once pan is good and hot, apply a thin layer of olive oil. Add the cubed tofu and sprinkle with a pinch of salt and fresh black pepper. The ingredients should immediately sizzle when they hot the pan, otherwise, turn the heat up. Cook for about 7 minutes, tossing often and spraying with oil as necessary, until it’s nicely browned, like so:
  4. All sides don’t have to be evenly browned, just as long as a few of them are, you’re good to go.
  5. Transfer tofu to the baking pan or bowl, and proceed with the broccoli. Apply a thin layer of oil, toss in broccoli, add a pinch of salt and fresh black pepper. Cook until broccoli is charred and bright green, about 5 minutes. Cover the pan between tosses, so that it cooks faster. Transfer to the pan with the tofu.
  6. Now proceed with the onion and peppers. Apply a thin layer of oil, and toss in the onions and peppers. Spinkle with a pinch of salt and fresh black pepper. Cook for about 3 minutes, it should be charred but still crisp. Transfer to the pan with the tofu. Now we’ll finish it off with the sauce.
  7. Add the garlic, ginger and red pepper flakes to the cast iron pan and drizzle with a little oil and saute until fragrant (about a minute) being careful not to burn. Add the sauce and mix together until heated through and bubbly, about 2 minutes.
  8. Now, add back all the veggies and the tofu and toss to coat. Taste for salt and seasoning.
  9. Serve over quinoa or brown rice, top with avocado, peanut and basil and serve hot!

 

 

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20. Cozy Collards & Tempeh

Recipe:

  • 1 1/2 pounds collards (one big bunch)
  • 1 lb tempeh (two 8 oz packages)
  • 2 tablespoons soy sauce (or tamari if you’re gluten-free)
  • 1 tablespoon fresh lemon juice
  • 1 cup water
  • 1 tablepoon olive oil
  • 1/2 cup sliced shallots
  • 4 cloves garlic, minced
  • 1/2 cup loosely packed fresh cilantro, chopped
  • 1/2 teaspoon fennel seed, crushed
  • 1/2 teaspoon red pepper flakes
  • A few dashes fresh black pepper
  • 2 roasted red peppers (storebought or homemade), cut into bite sized pieces
  • Salt to taste
  • Lemon wedges to serve

Method:

  1. First, rip the leaves off the stems of the collards, rip them into smaller pieces and wash them. I like to fill my sink with cold water and let them soak in there, then drain when I’m ready to use.
  2. Place the drained collards in a large pot (at least 5 quart) and submerge with water and a big pinch of salt. Cover and bring to a boil, then lower the heat and let simmer for 10 minutes. Drain and set aside.
  3. In the meantime, crumble the tempeh into bite-sized pieces and place in a large skillet. Add water, soy sauce, and lemon juice. Cover and bring to a boil. Let boil for about 10 minutes, or until all of the liquid has absorbed or evaporated. This makes the tempeh plumped up and succulent and gives them flavor.
  4. Lower the heat and push all the tempeh over to one side. Drizzle the oil into the other side of the pan and saute the shallots and garlic, along with a pinch of salt, for about 3 minutes. Then just flip them into the tempeh and mix together. Saute for about 5 more minutes, until tempeh is browned. Add a little extra oil if needed.
  5. Mix in cilantro, fennel seed, red pepper flakes, black pepper and roasted red pepper. Lastly, mix in the collards and let everything cook together for about 10 more minutes. Add a little water or veggie broth it it begins to get dry. Taste for salt and pepper and serve with wedges of lemon and hot sauce.

 

 

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21. Black Beans & Quinoa with Chipotle Raspberry Sauce

Notes: Chipotles vary in size, but generally even if you are a spice wimp, you should be able to handle 2 chipotles that have their seeds removed. If you are a lover of spice, then start with 3 and add more if you like.

Recipe:

  • 1 cup quinoa (red quinoa is especially pretty)
  • 2 cups water
  • 2 teaspoons oil
  • 4 cups small broccoli florettes, and diced stems
  • 15 oz can black beans, rinsed and drained (about 1 ½ cups)
  • 1 clove garlic
  • 1/3 cup slivered almonds, toasted (divided)
  • 2 to 3 chipotles in adobo, seeded
  • 1/4 cup water
  • 3/4 cup frozen raspberries, thawed
  • 1 teaspoon agave (sugar or maple syrup ok too)
  • 1/4 teaspoon salt

Method:

  1. In a small saucepan, combine the quinoa and water with a pinch of salt. Cover and bring to a boil. Once boiling, lower heat to simmer and cook until quinoa is tender, about 20 minutes. Stir occasionally.
  2. In the meantime, preheat a large pan over medium heat. Toast the almonds, tossing them frequently, until they’re honey brown in spots. Remove from pan. Reserve about 2 tablespoons of the almonds for garnish, the rest will go into the dressing.
  3. Now, in the same large pan, saute the broccoli in oil and a pinch of salt. Cover and cook for about 5 minutes, tossing frequently, until tender. When it’s done, just let it sit in the pan uncovered.
  4. Now prepare the sauce. Place the garlic clove in a small food processor (I use the Magic Bullet) and pulse to chop. Add the almonds (except for the reserved 2 tablespoons) and grind to a coarse powder. Add remaining ingredients and blend until smooth. If it’s too thick, thin out with a little water.
  5. To assemble, toss the quinoa, black beans and broccoli together in a mixing bowl. Reserve about 1/3 of the dressing. Pour the rest of the dressing into the mixing bowl and toss everything to coat. Transfer to plates, drizzle with the extra sauce and garnish with almonds.

 

 

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22. Roasted Yellow Beet Salad With Warm Maple Mustard Dressing

Recipe:

For the beets:

4 small yellow beets, peeled

Preheat oven to 425 F. Wrap beets in tin foil and roast for an hour. Remove from oven, unwrap and slice when they stop steaming.

For the Smoky Tempeh Croutons:

  • 8 oz tempeh, diced (1/2 inch to 3/4 inch pieces)
  • Olive oil or cooking spray

Marinade:

  • 3 tablespoons soy sauce
  • 1 tablespoon liquid smoke
  • 1 tablespoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon tomato paste
  • 3/4 cups vegetable broth
  • 2 cloves garlic, crushed

Method:

  1. Mix all marinade ingredients together in a bowl. Add tempeh pieces and marinade for an hour.
  2. Preheat a large cast iron pan over medium-high heat. Remove tempeh from marinade and saute in a little olive oil or cooking spray. When they’re browned (about 7 minutes) splash in some extra marinade and toss to coat. Remove from heat.

For the Maple Mustard Dressing:

  • 1/4 cup stoneground mustard
  • 2 tablespoons pure maple syrup
  • 1 tablespoon water

Mix everything together in a bowl. When ready to serve, microwave for 30 seconds or gently heat in a pan over low heat.

Needed to serve:

  • 4 oz baby arugula, or your favorite greens
  • Sliced red onion

To assemble:

  1. Place the greens in a super large mixing bowl. Drizzle in the dressing and use tongs to coat. The greens will wilt slightly.
  2. Transfer salads to 4 plates (or two, if you’re looking for entree-sized salads). Place slice beets snugly against the greens. Scatter on tempeh croutons and a few slices of sliced red onion.

 

 

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23. Swiss Chard Frittata

Recipe:

  • 1 tablespoon olive oil
  • 6 cloves garlic, thinly sliced
  • 1 bunch of red chard, rough stems removed, chopped well (about 4 cups)
  • 2 teaspoons dried oregano
  • 1 pound firm or extra firm tofu
  • 1 tablespoons tamari or soy sauce (use tamari if gluten free)
  • 1 teaspoon wet mustard (dijon or yellow, whatever you got)
  • 1/4 teaspoon tumeric
  • several dashes fresh black pepper
  • 1/4 cup nutritional yeast flakes
  • salt to taste

Method:

  1. Preheat oven to 400 F.
  2. Preheat a large heavy bottomed pan over low-medium heat. Add the oil and the garlic and cook for about 3 minutes, stirring occasionally. What you’re doing here is “blonding” the garlic, it’s ready when it’s turned a light amber color.
  3. Add the chard, oregano and and turn the heat up to medium high. Saute for about 5 minutes, until chard is completely wilted/ Add splashes of water if needed to get the chard to cook down. Turn the heat off.
  4. While the chard is cooking, prepare your frittata base. Give the tofu a squeeze over the sink to remove a little of the water. Use your hands to crumble and squeeze it in a large mixing bowl, until it has the consistency of ricotta cheese (about 3 minutes). Add the remaining ingredients to the tofu and mix well. When your chard is ready, incorporate it into the tofu. Be sure to get all of the garlic, but if there is any moisture in the pan try to avoid adding it to the tofu. Taste for salt.
  5. Lightly grease an 8 inch pie plate and firmly press in your frittata mixture. Bake for 20 minutes, until firm lightly browned on top. Let cool for about 3 minutes, then invert onto a plate and serve.

 

 

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24. Chickpea Rice Soup With Cabbage

Recipe:

  • Olive oil (1 teaspoon to 2 tablespoons, however much you want to use)
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dry thyme
  • 1 teaspoon salt
  • Fresh black pepper
  • 1/2 cup jasmine rice, rinsed
  • 1/2 lb baby carrots (see comment above)
  • 1 lb cabbage, shredded (about 1/4 of a big head)
  • 6 cups broth
  • 1 24 oz can chickpeas, drained and rinsed (about 3 cups)
  • 3 tablespoons fresh chopped dill, plus extra for garnish

Method:

  1. Preheat a stock pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, thyme, salt and pepper and saute a minute more.
  2. Add rice, carrots and cabbage and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrot is tender.

 

 

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25. Butternut Rancheros

Recipe:

  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 tablespoons oil
  • 1  yellow onion, diced medium
  • 2 jalapeno peppers, seeded, chopped
  • 4 cloves garlic, chopped
  • 1 15 oz can tomato sauce
  • 1/2 tsp salt
  • 1 tsp maple syrup or agave
  • 2 15 oz cans black beans, drained and rinsed
  • Sliced scallions to serve

Method:

  1. Preheat a large heavy bottomed pan, preferably cast iron, over medium heat. Dry toast the seeds in the pan for about 2 minutes, stirring frequently, until they’re fragrant and a few shades darker, just be careful not to burn. Raise the heat to medium high, add the oil and saute the onion, peppers and garlic for about 10 minutes, until onions are browned. Add the tomato sauce, salt and syrup and cook for about 5 minutes.
  2. Transfer to the blender or food processor and blend until smooth. If using a blender, intermittently lift the lid to let steam escape so that it doesn’t build up and explode and kill you.
  3. Return sauce to the pan and add beans. Cook over medium heat until heated through, about 5 minutes.

To plate:

If you’ve got some large shallow bowls they would be perfect to use here. Pour a layer of saucy beans in the bowl and top off with 2 or 3 slices of squash. Garnish with scallions.

 

 

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26. Miso Soba Stir Fry With Greens And Beans

Note:

~ Not all soba noodles are gluten free. Look for noodles that are 100% buckwheat if you or someone you are serving follows a gluten free diet.

~ If you don’t care about lowfat, then increase the oil to 2 tablespoons. Which still isn’t a ton of fat.

Recipe:

  • 8 oz buckwheat soba
  • 1 lb broccoli, stems thinly sliced, cut into florettes
  • 1 teaspoon olive oil
  • 6 cloves garlic, minced
  • 1 bunch swiss chard (about 1/2 pound), rough stems removed, roughly chopped
  • 1 cup thinly sliced green onions, plus extra for garnish
  • 1/2 teaspoon salt
  • 1 16 oz can azuki beans, rinsed and drained
  • 1/3 cup miso
  • 1/2 cup hot water
  • 4 teaspoons toasted sesame seeds
  • Sriracha hot sauce, to serve
  • Cooking spray

Method:

  1. Prepare a pot of salted water for boiling soba.
  2. Preheat a large pan over medium high heat. First sautee the broccoli with a bit of cooking spray and a pinch of salt for about 5 minutes. Cover the pan and flip once or twice. Broccoli should be browned in some spots. Add a splash of water at the end, cover for another minute. The pan should be steaming. Remove brocolli from pan and set aside.
  3. At this point, the water should be boiling. Use a mug to remove 1/2 a cup of water, you can use that to mix into your miso in a few steps. Then cook the noodles according to package directions, usually boiling for under 5 minutes. Drain when ready.
  4. Now we’ll put everything together. Preheat the large pan again, over medium heat. Saute the garlic in oil for about a minute, until fragrant. Add chard, green onion and salt and saute for about 5 minutes, until wilted. Add beans to heat through.
  5. In the meantime, in a mug or measuring cup, mix together miso and warm water until relatively smooth.
  6. Add drained noodles to the pan, along with the miso and broccoli. Saute for about 2 minutes, using a pasta spoon, making sure everything is nice and coated. Taste for salt. To serve, top with sesame seeds and green onions and keep the Sriracha close at hand.

 

 

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27. Quinoa, White Bean And Kale Stew

Recipe:

  • 1 teaspoon olive oil
  • 2 cups leeks, thinly sliced (white and green parts)
  • 1 teaspoon salt
  • 4 cloves garlic, minced
  • 1 large carrot, peeled, diced medium
  • 1 large parsnip, peeled, diced medium
  • 8 cups vegetable broth
  • 1 1/2 pounds yukon gold potatoes, diced medium
  • 1 cup dry quinoa
  • 1 15 oz can white beans, drained and rinsed
  • 1 bunch kale (about a pound), rough stems removed, torn into bite sized pieces

Herb blend:

  • 1/2 teaspoon fennel seed, crushed (see crushing fennel tip)
  • 1 teaspoon dried majoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Fresh black pepper, to taste

Method:

  1. Preheat a 4 quart soup pot over medium high heat. Saute leeks and garlic in oil with salt for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add carrot and parsnip, along with the herb blend, turn heat up to high and saute for a few seconds.
  2. Add vegetable broth, potatoes and quinoa. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 15 minutes, until potatoes and quinoa are tender. Add kale and beans, and stir frequently until kale is wilted. Cover and simmer on low for 5 more minutes. Taste for salt
  3. When you serve you may want to add a little lemon juice or a splash of balsamic vinegar or hot sauce – whatever your thing is. Or you may not.

 

 

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28. Roasted Broccoli

Recipe:

  • 1 1/2 pounds broccoli
  • 3 tablespoon olive oil
  • Salt

Method:

  1. Preheat oven to 425 F. Line a large baking sheet with parchment.
  2. Peel the broccoli stalks and chop them into 3/4 inch pieces. Cut the rest of the broccoli into large branches. Place on the sheet, drizzle with olive oil and sprinkle with salt. Toss to coat.
  3. Place in the oven for about 10 minutes on each side. Broccoli should be have various shades of toasty brown. Serve as soon as you can!

 

 

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29. Fluffy Mashed Potatoes

Recipe:

  • 3 pounds yukon gold potatoes
  • 1/2 cup unsweetened almond milk at room temp
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon salt (plus more for the water)
  • Several dashes fresh black pepper

Method:

  1. Cut potatoes into about 1 1/2 inch chunks. Place in a pot and cover with cold water. Spinkle about a teaspoon of salt into the water. Cover and bring to a boil.
  2. Once boiling lower heat to a simmer and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add milk, oil, salt and pepper and mash until fluffy. You may want to add a bit more milk, if needed. Taste for salt and pepper and serve!

 

 

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30. Caribbean Curry Black Eyed Peas With Plantains

Serve with brown basmati rice. Nutritional info is below.

Recipe:

  • 1 teaspoon olive oil
  • 1/4 cup finely chopped shallot
  • 1 red pepper, finely diced
  • 1/2 to 1 habanero pepper, seeded and minced
  • 3 cloves garlic, minced
  • 2 teaspoons fresh minced ginger
  • 2 bay leaves
  • 1 star anise
  • 2 teaspoons mild curry powder
  • Pinch cinnamon
  • About 3 stems of fresh thyme
  • 1/2 teaspoon salt
  • 3/4 cup light coconut milk
  • 3/4 cup water
  • 16 oz can black eyed peas, drained and rinsed
  • 1 teaspoon light agave nectar
  • Juice from about 1/2 a lime
  • 2 very ripe plantains, split lengthwise and cut into 1 inch chunks

Method:

  1. Bring your steamer apparatus to a boil and preheat a small, heavy bottomed pot over medium heat. Saute the shallot, red pepper and habanero in the oil for about 5 minutes, until softened. Add the garlic and ginger, bay leaf and star anise, and saute about 2 minutes more. Add a splash of water, the curry powder, the cinnamon and thyme stems. Mix for about 30 seconds, just to toast the curry powder a bit.
  2. Add the salt, coconut milk, water and beans. Cover and heat through for about 5 minutes. Add agave and lime. Taste for salt and seasoning. Turn off heat, let sit for 10 minutes to let flavors meld.Remove thyme stems, anise and bay leaves.
  3. In the meantime, steam the plantain for about 5 minutes. They should appear plump and bright yellow.
  4. To serve, ladle curry over brown rice and top with plantains.

 

 

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31. Tofu Omelets

Recipe:

  • 2 cloves garlic (optional)
  • 1 14 oz package silken tofu, lightly drained (not the vacuum packed kind), or soft tofu (see tip)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 1/2 teaspoon turmeric
  • 1 teaspoon fine black salt, plus extra for sprinkling
  • 1/2 cup chickpea flour
  • 1 tablespoon arrowroot or cornstarch

Method:

  1. Chop up the garlic up in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric and salt. Puree until smooth. Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.
  2. Preheat a large, heavy bottomed, non-stick skillet over medium-high heat. Well-seasoned cast iron works great, but if you’re not sure of the non-stickness of your cast iron, do a test (see tip above) or use a regular non-stick skillet. Lightly grease with either cooking spray or a very thin layer of oil. (The less oil the better for the nice brown speckles we’re going for.) Also,  make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip. Don’t use an 8- inch omelet pan or anything like that. Here you’ll need at least 12 inches (tee hee).
  3. In 1/2 cup measurements, pour omelet batter into skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6- inch circles. (It’s okay if it isn’t a perfect circle.) Be gentle when spreading it out, if there are any rips or holes, that is fine, just gently fill them in as you spread the batter. Let cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a dull matte yellow when ready to flip. If you begin to flip it and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped, the underside should be flecked with light to dark brown when it is ready to flip.  Flip omelet and cook for about a minute on the other side. Keep warm on a plate covered with tin foil as you make the remaining omelets.
  4. Stuff omelet with the fillings of your choice then fold over. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.

Fillings options: It’s What’s Inside That Counts

It’s hard for me to imagine produce that wouldn’t find its calling stuffed into an omelet. When it comes to omelet fillings, think fresh and you can’t go wrong. Look deep within yourself that morning and find your spirit vegetable. And if that doesn’t do it for you, hit up your farmer’s market and go with what’s in season. Each of these fillings makes enough for 4 four omelets. Mix and match them to your heart’s content and come up with scrumptious fillings of your own.

Mushrooms And Spinach
Preheat a large pan over medium heat. Sautée 4 cups sliced cremini mushrooms in 2 tablespoons olive oil. After about 5 minutes, when mushrooms are soft, add 2 cloves minced garlic and about 3 tablespoons fresh chopped thyme. Sautée about 3 minutes more, add fresh black pepper and a few dashes of salt to taste. Stuff into omelets and divide 2 cups of fresh, chopped spinach amongst them. The spinach will wilt in the omelet. Top with homemade cheezy sauce or shredded vegan cheese and fold.

Grilled Marinated Asparagus
Marinate 1 pound asparagus, ends trimmed, in a mixture of 1/4 cup balsamic vinegar, 1/4 cup olive oil, 2 smashed cloves of garlic, fresh black pepper and a generous pinch of salt. Let sit for at least an hour or overnight. Grill asparagus on a preheated hot grill or grill pan for about 8 minutes, flipping once. Divide amongst omelets, top with tahini sauce and fold.

Roasted Tomatoes, Ricotta And Basil
Preheat an oven to 300° F. Slice 2 pounds of plum tomatoes lengthwise. Toss with 2 tablespoons olive oil. Sprinkle with salt and fresh black pepper. Place tomatoes face down on a rimmed baking sheet and roast for about an hour and a half. Stuff omelet with Cashew Rriccotta and about 10 leaves fresh basil for each, then add tomatoes and fold.

Sausage And Peppers
Preheat a large pan over medium high heat. Saute 4  sliced sausages and 2 medium diced red peppers in 2 tablespoons olive oil. Stuff into omelets and, if you like, top with homemade cheezy sauce  or shredded vegan cheese and fold.

Shredded Swiss Chard
Use one bunch of chard. Remove stems and layer leaves on top of each other. Roll up into a bundle and thinly slice. Preheat a large pan over medium heat. Saute 3 minced cloves of garlic in 2 tablespoons olive oil for about 2 minutes. Add chard and saute until completely wilted, add splashes of water if necessary to get it to cook down. Salt to taste. Stuff into omelets and top with homemade cheezy sauce or sprinkle with shredded vegan cheese and fold.

Burnt Broccoli
My aunt Bonnie invented burnt broccoli, probably by accident. It’s simple and even a little silly, but I absolutely love it. Preheat a large pan over medium. Sautée 4 cups of broccoli florettes in 2 tablespoons olive oil. Leave them alone for 2 minutes at a time so they can get a bit charred, then mix. Do this for about 15 minutes. Sprinkle on salt to taste. Stuff into omelets and sprinkle with shredded vegan cheese if you like, and fold.

Omelet Rancheros
Use the bean recipe from butternut rancheros to stuff into omelets. Top with fresh salsa and guacamole.

Capers And Broccoli Rabe
This is a favorite, and maybe the only one where vegan cheese is a requirement for me. Preheat a large pan over medium heat. Saute 3 cloves minced garlic in 2 tablespoons olive oil. Add 1 bunch of chopped broccoli rabe. Saute for about 7 minutes. Add 2 tablespoons capers and sauté just until heated through. Divide amongst omelets, top with shredded vegan cheese and serve.

Guacamole And Potato
Stuff with guac and homefries or roasted potatoes. Serve salad on the side instead of potatoes.

Denver Omelet
Preheat a large pan over medium heat. Sauté 1 1/2 cups of diced seitan, 1 small diced red onion and 1 diced green pepper in 2 tablespoons olive oil for about 10 minutes, or until browned. Drizzle in 1/2 teaspoon liquid smoke and cook for a minute more. Stuff filling into omelets, sprinkle on vegan cheese if you like, and fold.

 

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32. Trattoria Pasta Salad

Recipe:

  • 1/4 cup sundried tomatos (the dry kind, not the oil-packed kind)
  • 3 tablespoons walnuts, toasted
  • 1/2 teaspoon fennel seed
  • 2 tablespoons chopped shallots
  • 3/4 cup water
  • 1/4 cup balsamic vinegar
  • 1 teaspoons dijon mustard
  • 3/4 teapoon salt
  • A few dashes fresh black pepper
  • 1/2 teaspoon dried marjoram

For the pasta salad:

  • 8 oz shell shaped brown rice pasta, boiled al dente, drained and cooled
  • 1 15 oz can great northern beans or navy beans, rinsed and drained
  • 4 cups arugula
  • 1 small red onion, thinly sliced
  • 1/2 cup chopped roasted red peppers
  • 1/4 cup pitted kalamata olives, chopped in half
  • Salt to taste
  • Fresh black pepper
  • Optional: 1/2 cup toasted walnut halves

Method:

Prepare the dressing:

  1. First rehydrate the tomatoes. Place them in a bowl, a submerge in warm water. Let them soak for about 15 minutes, then drain.
  2. Meanwhile, toast the walnuts. Preheat a small, heavy bottomed pan over medium heat. Toss in the walnuts and toast them, stirring often, for about 7 minutes. They should be varying shades of toasty brown, and smell walnut-y. Transfer immediately to the food processor.
  3. Pulse the walnuts and fennel seed to finely chop. Add the remaining ingredients, except for the marjoram, and puree until relatively smooth. Add the marjoram and pulse a few times to get it integrated. Keep refrigerated in a tightly sealed container until ready to use.

Assemble:

Once the pasta is cool, toss all ingredients together in a large mixing bowl. Taste for salt and keep chilled until ready to eat.

 

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33. Quinoa Salad With Black Beans & Mango

*If you don’t have cooked quinoa on hand this will take more like an hour. Cool quinoa in a mesh strainer in the freezer, stirring often to hasten cooling.

Recipe:

  • 1 mango, peeled and diced small
  • 1 red pepper, seeded and diced as small as you can get it
  • 1 cup chopped scallions
  • 1 cup chopped fresh cilantro
  • 2 tablespoons red wine vinegar
  • 2 tablespoons grapeseed oil
  • 1/4 teaspoon salt
  • 2 cups cooked quinoa, cooled
  • 1 1/2 cups black beans, drained and rinsed (a 15-ounce can)
  • A few leaves of lettuce for plating

Method:

  1. Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans.
  2. You can serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad onto it. It tastes good chilled and even better at room temperature.

 

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34. Press-in Almond Crust

Give your rolling pin a time out with this nutty crust pressed directly into the pie or tart pan; the gluten free option produces a delicate, crumbly option that’s great with Pear Frangiapan Tart. To make it gluten free, substitute gluten-free oat flour for the all purpose flour.

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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35. Gluten Free Buckwheat Pancakes

Recipe:

  • 1/4 cup quinoa flour
  • 1/4 cup corn flour (NOT cornmeal, corn flour is lighter)
  • 1 tablespoon ground flax seeds (or flax meal)
  • 2 tablespoons tapioca flour (cornstarch or arrowroot would be okay, too)
  • 1 tablespoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup non-dairy milk (I used soy)
  • 1/2 cup water
  • 2 tablespoons pure maple syrup
  • 2 tablespoons canola oil
  • 1/2 teaspoon pure vanilla extract

Method:

  1. In a large mixing bowl, mix together all flours, flax seeds, tapioca, baking powder, cinnamon and salt. Create a well in the center and add the remaining ingredients. Use a fork to mix well for about a minute. Let the batter rest, and preheat a large, non-stick or cast iron pan over medium-high heat.
  2. When pan is hot, spray with a thin layer of cooking spray and use an ice cream scooper to pour batter and form pancakes. I did two at a time, but do as many as you can fit. The pancake should start to form little air bubbles, but not as much as “normal” pancakes do, so don’t worry. Cook for 2 1/2 to 3 minutes, then flip and cook for 2 minutes more. Keep warm on a plate covered with tin foil until ready to serve.
  3. Serve with Earth Balance, maple syrup and fresh fruit.

 

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One Response to Recipe: Gluten Free

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  1. Anne Ong on Mar 1, 2017 at 9:34 pm

    Thank you Rinpoche for sharing these wonderful gluten free recipes. I am sensitive to gluten and i find these recipe simply fun and delicious. I hope will get the chance to try them soon.

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  • Samfoonheei
    Saturday, Feb 22. 2020 07:42 PM
    Beautiful artwork done on these two Vajra Yogini statues by KSA team . Just from a simple statues to a colorful blinking beautiful realistic images of Vajra Yogini. Well done to KSA. Merely looking at it is a blessing.
    Thank you Rinpoche for sharing these stunning pictures of Vajra Yogini.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/kechara-13-depts/thupten-la-and-vajra-yogini.html
  • Samfoonheei
    Saturday, Feb 22. 2020 07:38 PM
    Thank you Rinpoche for this wonderful post explaining each and every steps the importance of starting our Dharma practice on Tsongkhapa and Vajrayogini being one. Besides our daily sadhana we should engage in Vajrayogini’s practice without delay. Life is short, not to waste our time . Start now learning from stretch, as Rinpoche has create the beautiful pure land for us to practice Dharma. For me,I still have plenty to learn and improve myself . I am one of those lucky one to have meet Rinpoche in this life and to become part of Kechara. Reading this post gave us a better understanding of how to prepare ourselves before receiving the practice of Vajrayogini . We are indeed fortunate to have Rinpoche sharing this post , once again thank you Rinpoche with folded hands.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/inspiration-worthy-words/starting-on-vajra-yogini-now.html
  • Samfoonheei
    Saturday, Feb 22. 2020 07:35 PM
    nformative article on Tulku Drakpa Gyeltsen which more and more people should read and understand better . The truth is the truth and how Tulku Drakpa Gyeltsen rose as a Dharma Protector as promise. The closeness of 5th Dalai Lama and Tulku Drakpa Gyeltsen, has cause jealousy among the officials that led to the murdered of Tulku Drakpa Gyeltsen more than 400 years ago by the government of the 5th Dalai Lama. The 5th Dalai Lama realised the mistakes of his officers , then built a Dorje Shugden chapel and composed a prayer texts . The Chapel still exists at Lhasa known as Trode Khangsar.
    Thank you Rinpoche for this interesting write up

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/who-is-tulku-drakpa-gyeltsen.html
  • Samfoonheei
    Friday, Feb 21. 2020 06:33 PM
    Well good and very informative article reflexology. After reading it , I learn some knowledge from there. Reflexology may be beneficial in restoring balance and harmony in the body and releasing tension. Practitioners believe that it helps facilitate a deep state of relaxation, calm the emotions, and produce a peaceful mind. Researchers have been doing a research on it , found that there’s many benefits to support it. When an application of pressure to our feet, hands, or ears , it sends a calming message to the central nervous system, which in turn signals the body to adjust the tension level. That’s fantastic.
    Interesting read of how the spread of reflexology was introduced to Europe can be traced to the 14th Century. And then to USA , by William H. Fitzgerald, an American doctor known as the father of reflexology. And how he developed the Zone Theory.
    Thank you Pastor Antoinette Kass for sharing this post.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/current-affairs/the-healing-power-of-reflexology.html
  • Samfoonheei
    Friday, Feb 21. 2020 06:32 PM
    Dorje Shugden’s practice was first established within the Sakya school of Tibetan Buddhism. They regarded Dorje Shugen as an enlightened being, as such together with Setrab and Tsiu Marpo formed the triune of Sakya Protectors known as Gyalpo Sum. It was practiced first by the Sakyas and was later transmitted to the Gelug school where it was practiced by the majority of the Gelugpas. Many high Lamas has since been relying on Dorje Shugden as their dharma protector as they its a beneficial practice and has continued to thrive due to the courage and commitment of high lamas.
    The 39th Sakya Trizin Dragshul Trinley Rinchen being as a reincarnation of his own grandfather, the 35th Sakya Trizin Tashi Rinchen. Interesting stories told as how he was born and the special link with the Sakya Trizins. Dragshul Trinley Rinchen was more of a hermit lama, and incredibly having visions of both Tara and Vajrayogini.
    Recording to the Sakya throne holders the Dharma Protector Dorje Shugden indeed definitively is Avalokiteshvara. Six of them are confirmed to have practiced Dorje Shugden. And even composed prayers, pujas , propagated and promoted Dorje Shugden within the sacred Sakya lineage. Chapels been built too as such they cannot be wrong in their practice and a very research evidence had also confirmed it too. Interesting read …biography of a Great Lama.
    Thank you Rinpoche and Pastor David for this interesting sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/39th-sakya-trizin-dragshul-trinley-rinchen.html
  • sarassitham
    Thursday, Feb 20. 2020 05:13 PM
    Thank you for you thoughtful sharing of providing natural relief of those who are suffering from migraine. To my experience migraine is a chronic illness because I have suffered from them. Most people assume that the migraine was triggered by one single item but
    to me it’s due to a combination of factors.

    I think this article will be so much helpful for many who is looking for solution to prevent and cure this chronic illness.

    Hope this natural remedies will benefits many to explore a new treatment and prevent them from taking magic pills for fast relief.
  • Samfoonheei
    Thursday, Feb 20. 2020 04:19 PM
    Thank you Pastor David for sharing this well research article on Sakya lineage connection with Dorje Shugden . The Sakya Lineage and Dorje Shugden has a long related history over hundred years ago. Wow……six out of the 42 supreme Sakya throne holders, six of the throne holders had indeed practiced Dorje Shugden. And even the 31st and 37th Sakya Trizin, two of the throne were recognised to be the incarnations of Dorje Shugden. They even built chapels and composed prayer texts to Dorje Shugden. It has proven that not only Gelug lineage did propitiate Dorje Shugden but also Sakya lineage. Sakya Lamas had practiced Dorje Shugden even long before the Gelug lamas. Dorje Shugden had been practiced by so many masters and lamas from various schools of Buddhism . Dorje Shugden was enthroned first as a Dharma protector in Tibet over 400 years ago by the highest Sakya throneholders and masters. Hence these practice is not a minor practice after all. It has again proven that Dorje Shugden is a beneficial practice and not the evil practice as claimed by CTA.
    Interesting read.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/the-sakya-lineage-dorje-shugden.html
  • S.Prathap
    Wednesday, Feb 19. 2020 02:40 PM
    Very interesting and inspiring article. It is very true our human perception toward a point of view like what is right or wrong there is always a mistake or I should said in most time is wrong or is not bringing any benefits to us.
    All our problems arise from the mind. So to solve them, we need to work on the mind. Hence, no martial arts can be greater than spirituality. Thank you very much for sharing this profound story with us.

    https://bit.ly/2V1RuEU
  • sarassitham
    Wednesday, Feb 19. 2020 02:22 PM
    I feel so blessed for learning something from this article. Thank you so much for your thoughtful sharing. I truly understand the possess power to change our lives during our falls was actually a good sign. I gained some positive energy and felt was extremely incredible!

    There are highs and lows in any journey, however if life is more down than up, then it’s time to question why, I had a great teaching from this sharing.

    I totally agree that the lows should be appreciated and enjoyed, because its from the lows that experience the highs. Living our life with positivity so that we can continue to improve and achieve what we desire.
  • Samfoonheei
    Tuesday, Feb 18. 2020 04:32 PM
    Amazing architecture of a small village Toyuq, located 50 km east of Turpan in the Flaming Mountains. Amazing ancient Buddhist caves dug into the hillside dated as far back as 3rd century AD. Well….they are the oldest in Xinjiang. With an interesting history behind this village. Buddhism spread here from India along the ancient Silk Road but declined after the Turkic Muslim conquests in the late 13th century. Many then converted to Muslim and a number of caves of ancient painting were destroyed. Amazing pictures of ceiling panels with standing Buddhas, and Thousand-Buddha motifs in the post . Its indeed a treasure trove of stone carvings and mural paintings .
    Thank you Rinpoche for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/art-architecture/toyuq-village.html
  • Samfoonheei
    Tuesday, Feb 18. 2020 04:30 PM
    All we have to decide is what to do with the time that is given us. Life is short and the time of death is uncertain. Act now, its never be late to learn, practice Dharma in our life. Death is a challenge, never waste our time on something which leads us to nowhere. Learning Dharma is our best choice, do Dharma works to benefits others and always works with it. This will miraculously transform our whole life before the moment of death that really matters.
    Thank you Rinpoche for this profound teachings.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/inspiration-worthy-words/the-precise-moment.html
  • Samfoonheei
    Tuesday, Feb 18. 2020 04:28 PM
    Geshe Thupten Lama one of the great scholars and masters who will never give up Dorje Shugden ‘s practice and courageously spoke up openly against the ban. Even wrote letters to Dalai Lama defending the ban on Dorje Shugden. Because of all these his life was threatened and was forced to seek political asylum in America. The CTA even considered him as a evil Chinese spy. Since the Dorje Shugden controversy many people had suffered causing disharmony, discrimination, families and monasteries torn apart are some of the examples. To have harmony and peace in a country we should have freedom to practice one’s own religion and beliefs. And politics should not involve religion in any government. Peace cannot be kept by force , it can only be achieved by understanding. All should be treated equally and without prejudice regardless of our religion views.
    Geshe Thupten Lama is indeed a great scholar and was one of the pioneers who founded Tibetan schools in exile, wrote a book …..The Supreme Path to the Trikaya, which explained all about on the practice of the Six Paramitas or the Six Perfections, and other beneficial Dharma treasures.
    Thank you Rinpoche for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/the-supreme-path-to-the-trikaya.html
  • S.Prathap
    Tuesday, Feb 18. 2020 03:46 PM
    The Incredible Legend of Hoichi the Earless Minstrel is exactly that, the suspense with a great interesting twist to the ending. Not so perfect as is in real life, the sacrifice of his ears for his life in peace, although of course not by his choice but the negligence of another.

    In this story, we can see how they use Heart Sutra to as protection from black magic and ward off evil spirits. Thank you very much for sharing such an intriguing story about Hoichi the Earless Minstrel.


    https://bit.ly/3bW6F8K
  • Samfoonheei
    Monday, Feb 17. 2020 03:17 PM
    Interesting ….. astronauts and military personnel has discovered the existence of UFO and aliens beyond the earth. They have proof that UFO do exist and we are alone in the universe. Leroy Gordon Cooper, a space pioneer and Robert Dean a retired Command Sergeant Major in the US Army tells us all . With Leroy Gordon witnessed first-hand encounter of an actual UFO and the “Cosmic Top Secret” documents detailing alien activity on earth viewed by Robert Dean has already proven it. But it was kept secret.
    Thank you Rinpoche for this interesting sharing .

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/science-mysteries/ufo-astronauts-and-military-men-speak.html
  • Samfoonheei
    Monday, Feb 17. 2020 03:15 PM
    Thank you Rinpoche for this wonderful sharing explaining the present-day technology that has affected our general well-being situation spiritually . Giving an example of why rain dance doesn’t work anymore. Spiritual practice give us aspects of the powers of the divine. Technology is a magic and its objects remains a puzzle that is hard to unlock in regards to human experiences. The effect of technology could enhance the human material civilization, but its impact was so strong to our spiritual practice, it caused human addiction. In the modern era, technology has become a seemingly ubiquitous part of everyone’s life such as computers and hand phones. The natural element are gone, environment been disturbed so things will not happen . Interesting read.
    Professor Stephen Hawking, did mention before that advances in science and technology could lead to destructions .

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/one-minute-story/how-sole-dependence-on-modern-technology-could-affect-our-spirituality

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The Known and unknown are both feared,
Known is being comfortable and stagnant,
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Who says the unknown would be worse than the known?
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On behalf of our Puja House team, Pastor Tat Ming receives food and drinks from Rinpoche. Rinpoche wanted to make sure the hardworking Puja House team are always taken care of.
1 month ago
On behalf of our Puja House team, Pastor Tat Ming receives food and drinks from Rinpoche. Rinpoche wanted to make sure the hardworking Puja House team are always taken care of.
By the time I heard about Luang Phor Thong, he was already very old, in his late 80s. When I heard about him, I immediately wanted to go and pay my respects to him. - http://bit.ly/LuangPhorThong
1 month ago
By the time I heard about Luang Phor Thong, he was already very old, in his late 80s. When I heard about him, I immediately wanted to go and pay my respects to him. - http://bit.ly/LuangPhorThong
It\'s very nice to see volunteers helping maintain holy sites in Kechara Forest Retreat, it\'s very good for them. Cleaning Buddha statues is a very powerful and effective way of purifying body karma.
1 month ago
It's very nice to see volunteers helping maintain holy sites in Kechara Forest Retreat, it's very good for them. Cleaning Buddha statues is a very powerful and effective way of purifying body karma.
Kechara Forest Retreat is preparing for the upcoming Chinese New Year celebrations. This is our holy Vajra Yogini stupa which is now surrounded by beautiful lanterns organised by our students.
1 month ago
Kechara Forest Retreat is preparing for the upcoming Chinese New Year celebrations. This is our holy Vajra Yogini stupa which is now surrounded by beautiful lanterns organised by our students.
One of the most recent harvests from our Kechara Forest Retreat land. It was grown free of chemicals and pesticides, wonderful!
1 month ago
One of the most recent harvests from our Kechara Forest Retreat land. It was grown free of chemicals and pesticides, wonderful!
Third picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal.
Height: 33ft (10m)
7 months ago
Third picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal. Height: 33ft (10m)
Second picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal.
Height: 33ft (10m)
7 months ago
Second picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal. Height: 33ft (10m)
First picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal.
Height: 33ft (10m)
7 months ago
First picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal. Height: 33ft (10m)
The first title published by Kechara Comics is Karuna Finds A Way. It tells the tale of high-school sweethearts Karuna and Adam who had what some would call the dream life. Everything was going great for them until one day when reality came knocking on their door. Caught in a surprise swindle, this loving family who never harmed anyone found themselves out of luck and down on their fortune. Determined to save her family, Karuna goes all out to find a solution. See what she does- https://bit.ly/2LSKuWo
7 months ago
The first title published by Kechara Comics is Karuna Finds A Way. It tells the tale of high-school sweethearts Karuna and Adam who had what some would call the dream life. Everything was going great for them until one day when reality came knocking on their door. Caught in a surprise swindle, this loving family who never harmed anyone found themselves out of luck and down on their fortune. Determined to save her family, Karuna goes all out to find a solution. See what she does- https://bit.ly/2LSKuWo
Very powerful story! Tibetan Resistance group Chushi Gangdruk reveals how Dalai Lama escaped in 1959- https://bit.ly/2S9VMGX
7 months ago
Very powerful story! Tibetan Resistance group Chushi Gangdruk reveals how Dalai Lama escaped in 1959- https://bit.ly/2S9VMGX
At Kechara Forest Retreat land we have nice fresh spinach growing free of chemicals and pesticides. Yes!
8 months ago
At Kechara Forest Retreat land we have nice fresh spinach growing free of chemicals and pesticides. Yes!
See beautiful pictures of Manjushri Guest House here- https://bit.ly/2WGo0ti
8 months ago
See beautiful pictures of Manjushri Guest House here- https://bit.ly/2WGo0ti
Beginner’s Introduction to Dorje Shugden~Very good overview https://bit.ly/2QQNfYv
8 months ago
Beginner’s Introduction to Dorje Shugden~Very good overview https://bit.ly/2QQNfYv
Fresh eggplants grown on Kechara Forest Retreat\'s land here in Malaysia
9 months ago
Fresh eggplants grown on Kechara Forest Retreat's land here in Malaysia
Most Venerable Uppalavanna – The Chief Female Disciple of Buddha Shakyamuni - She exhibited many supernatural abilities gained from meditation and proved to the world females and males are equal in spirituality- https://bit.ly/31d9Rat
9 months ago
Most Venerable Uppalavanna – The Chief Female Disciple of Buddha Shakyamuni - She exhibited many supernatural abilities gained from meditation and proved to the world females and males are equal in spirituality- https://bit.ly/31d9Rat
Thailand’s ‘Renegade’ Yet Powerful Buddhist Nuns~ https://bit.ly/2Z1C02m
9 months ago
Thailand’s ‘Renegade’ Yet Powerful Buddhist Nuns~ https://bit.ly/2Z1C02m
Mahapajapati Gotami – the first Buddhist nun ordained by Lord Buddha- https://bit.ly/2IjD8ru
9 months ago
Mahapajapati Gotami – the first Buddhist nun ordained by Lord Buddha- https://bit.ly/2IjD8ru
The Largest Buddha Shakyamuni in Russia | 俄罗斯最大的释迦牟尼佛画像- https://bit.ly/2Wpclni
9 months ago
The Largest Buddha Shakyamuni in Russia | 俄罗斯最大的释迦牟尼佛画像- https://bit.ly/2Wpclni
Sacred Vajra Yogini
9 months ago
Sacred Vajra Yogini
Dorje Shugden works & archives - a labour of commitment - https://bit.ly/30Tp2p8
9 months ago
Dorje Shugden works & archives - a labour of commitment - https://bit.ly/30Tp2p8
Mahapajapati Gotami, who was the first nun ordained by Lord Buddha.
9 months ago
Mahapajapati Gotami, who was the first nun ordained by Lord Buddha.
Mahapajapati Gotami, who was the first nun ordained by Lord Buddha. She was his step-mother and aunt. Buddha\'s mother had passed away at his birth so he was raised by Gotami.
9 months ago
Mahapajapati Gotami, who was the first nun ordained by Lord Buddha. She was his step-mother and aunt. Buddha's mother had passed away at his birth so he was raised by Gotami.
Another nun disciple of Lord Buddha\'s. She had achieved great spiritual abilities and high attainments. She would be a proper object of refuge. This image of the eminent bhikkhuni (nun) disciple of the Buddha, Uppalavanna Theri.
9 months ago
Another nun disciple of Lord Buddha's. She had achieved great spiritual abilities and high attainments. She would be a proper object of refuge. This image of the eminent bhikkhuni (nun) disciple of the Buddha, Uppalavanna Theri.
Wandering Ascetic Painting by Nirdesha Munasinghe
9 months ago
Wandering Ascetic Painting by Nirdesha Munasinghe
High Sri Lankan monks visit Kechara to bless our land, temple, Buddha and Dorje Shugden images. They were very kind-see pictures- https://bit.ly/2HQie2M
9 months ago
High Sri Lankan monks visit Kechara to bless our land, temple, Buddha and Dorje Shugden images. They were very kind-see pictures- https://bit.ly/2HQie2M
This is pretty amazing!

First Sri Lankan Buddhist temple opened in Dubai!!!
9 months ago
This is pretty amazing! First Sri Lankan Buddhist temple opened in Dubai!!!
My Dharma boy (left) and Oser girl loves to laze around on the veranda in the mornings. They enjoy all the trees, grass and relaxing under the hot sun. Sunbathing is a favorite daily activity. I care about these two doggies of mine very much and I enjoy seeing them happy. They are with me always. Tsem Rinpoche

Always be kind to animals and eat vegetarian- https://bit.ly/2Psp8h2
9 months ago
My Dharma boy (left) and Oser girl loves to laze around on the veranda in the mornings. They enjoy all the trees, grass and relaxing under the hot sun. Sunbathing is a favorite daily activity. I care about these two doggies of mine very much and I enjoy seeing them happy. They are with me always. Tsem Rinpoche Always be kind to animals and eat vegetarian- https://bit.ly/2Psp8h2
After you left me Mumu, I was alone. I have no family or kin. You were my family. I can\'t stop thinking of you and I can\'t forget you. My bond and connection with you is so strong. I wish you were by my side. Tsem Rinpoche
9 months ago
After you left me Mumu, I was alone. I have no family or kin. You were my family. I can't stop thinking of you and I can't forget you. My bond and connection with you is so strong. I wish you were by my side. Tsem Rinpoche
This story is a life-changer. Learn about the incredible Forest Man of India | 印度“森林之子”- https://bit.ly/2Eh4vRS
9 months ago
This story is a life-changer. Learn about the incredible Forest Man of India | 印度“森林之子”- https://bit.ly/2Eh4vRS
Part 2-Beautiful billboard in Malaysia of a powerful Tibetan hero whose life serves as a great inspiration- https://bit.ly/2UltNE4
9 months ago
Part 2-Beautiful billboard in Malaysia of a powerful Tibetan hero whose life serves as a great inspiration- https://bit.ly/2UltNE4
Part 1-Beautiful billboard in Malaysia of a powerful Tibetan hero whose life serves as a great inspiration- https://bit.ly/2UltNE4
9 months ago
Part 1-Beautiful billboard in Malaysia of a powerful Tibetan hero whose life serves as a great inspiration- https://bit.ly/2UltNE4
The great Protector Manjushri Dorje Shugden depicted in the beautiful Mongolian style. To download a high resolution file: https://bit.ly/2Nt3FHz
9 months ago
The great Protector Manjushri Dorje Shugden depicted in the beautiful Mongolian style. To download a high resolution file: https://bit.ly/2Nt3FHz
The Mystical land of Shambhala is finally ready for everyone to feast their eyes and be blessed. A beautiful post with information, art work, history, spirituality and a beautiful book composed by His Holiness the 6th Panchen Rinpoche. ~ https://bit.ly/309MHBi
9 months ago
The Mystical land of Shambhala is finally ready for everyone to feast their eyes and be blessed. A beautiful post with information, art work, history, spirituality and a beautiful book composed by His Holiness the 6th Panchen Rinpoche. ~ https://bit.ly/309MHBi
Beautiful pictures of the huge Buddha in Longkou Nanshan- https://bit.ly/2LsBxVb
10 months ago
Beautiful pictures of the huge Buddha in Longkou Nanshan- https://bit.ly/2LsBxVb
The reason-Very interesting thought- https://bit.ly/2V7VT5r
10 months ago
The reason-Very interesting thought- https://bit.ly/2V7VT5r
NEW Bigfoot cafe in Malaysia! Food is delicious!- https://bit.ly/2VxdGau
10 months ago
NEW Bigfoot cafe in Malaysia! Food is delicious!- https://bit.ly/2VxdGau
DON\'T MISS THIS!~How brave Bonnie survived by living with a herd of deer~ https://bit.ly/2Lre2eY
10 months ago
DON'T MISS THIS!~How brave Bonnie survived by living with a herd of deer~ https://bit.ly/2Lre2eY
Global Superpower China Will Cut Meat Consumption by 50%! Very interesting, find out more- https://bit.ly/2V1sJFh
10 months ago
Global Superpower China Will Cut Meat Consumption by 50%! Very interesting, find out more- https://bit.ly/2V1sJFh
You can download this beautiful Egyptian style Dorje Shugden Free- https://bit.ly/2Nt3FHz
10 months ago
You can download this beautiful Egyptian style Dorje Shugden Free- https://bit.ly/2Nt3FHz
Beautiful high file for print of Lord Manjushri. May you be blessed- https://bit.ly/2V8mwZe
10 months ago
Beautiful high file for print of Lord Manjushri. May you be blessed- https://bit.ly/2V8mwZe
Mongolian (Oymiakon) Shaman in Siberia, Russia. That is his real outfit he wears. Very unique. TR
10 months ago
Mongolian (Oymiakon) Shaman in Siberia, Russia. That is his real outfit he wears. Very unique. TR
Find one of the most beautiful temples in the world in Nara, Japan. It is the 1,267 year old Todai-ji temple that houses a 15 meter Buddha Vairocana statue who is a cosmic and timeless Buddha. Emperor Shomu who sponsored this beautiful temple eventually abdicated and ordained as a Buddhist monk. Very interesting history and story. One of the places everyone should visit- https://bit.ly/2VgsHhK
10 months ago
Find one of the most beautiful temples in the world in Nara, Japan. It is the 1,267 year old Todai-ji temple that houses a 15 meter Buddha Vairocana statue who is a cosmic and timeless Buddha. Emperor Shomu who sponsored this beautiful temple eventually abdicated and ordained as a Buddhist monk. Very interesting history and story. One of the places everyone should visit- https://bit.ly/2VgsHhK
Manjusri Kumara (bodhisattva of wisdom), India, Pala dynesty, 9th century, stone, Honolulu Academy of Arts
10 months ago
Manjusri Kumara (bodhisattva of wisdom), India, Pala dynesty, 9th century, stone, Honolulu Academy of Arts
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Videos On The Go

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  • Pig puts his toys away
    1 month ago
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    Always be kind to animals-They deserve to live just like us.
    Whales and dolphins playing with each other in the Pacific sea. Nature is truly incredible!
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    7 months ago
    Bodha stupa July 2019-
    Rainy period
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    8 months ago
    Cute Tara girl having a snack. She is one of Kechara Forest Retreat’s resident doggies.
  • Your Next Meal!
    9 months ago
    Your Next Meal!
    Yummy? Tasty? Behind the scenes of the meat on your plates. Meat is a killing industry.
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    9 months ago
    This is Daw
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  • Don’t Take My Mummy Away!
    9 months ago
    Don’t Take My Mummy Away!
    Look at the poor baby chasing after the mother. Why do we do that to them? It's time to seriously think about our choices in life and how they affect others. Be kind. Don't break up families.
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    9 months ago
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    What happened at Fair Oaks Farm?
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    She’s going to spend her whole life here without being able to move correctly. Like a machine. They are the slaves of the people and are viewed as a product. It’s immoral. Billions of terrestrial animals die annually. Billions. You can’t even imagine it. And all that because people don’t want to give up meat, even though there are so many alternatives. ~ Gabriel Azimov
  • Our Malaysian Prime Minister Dr. Mahathir speaks so well, logically and regarding our country’s collaboration with China for growth. It is refreshing to listen to Dr. Mahathir’s thoughts. He said our country can look to China for many more things such as technology and so on. Tsem Rinpoche
    10 months ago
    Our Malaysian Prime Minister Dr. Mahathir speaks so well, logically and regarding our country’s collaboration with China for growth. It is refreshing to listen to Dr. Mahathir’s thoughts. He said our country can look to China for many more things such as technology and so on. Tsem Rinpoche
  • This is the first time His Holiness Dalai Lama mentions he had some very serious illness. Very worrying. This video is captured April 2019.
    10 months ago
    This is the first time His Holiness Dalai Lama mentions he had some very serious illness. Very worrying. This video is captured April 2019.
  • Beautiful Monastery in Hong Kong
    10 months ago
    Beautiful Monastery in Hong Kong
  • This dog thanks his hero in such a touching way. Tsem Rinpoche
    10 months ago
    This dog thanks his hero in such a touching way. Tsem Rinpoche
  • Join Tsem Rinpoche in prayer for H.H. Dalai Lama’s long life~ https://www.youtube.com/watch?v=gYy7JcveikU&feature=youtu.be
    10 months ago
    Join Tsem Rinpoche in prayer for H.H. Dalai Lama’s long life~ https://www.youtube.com/watch?v=gYy7JcveikU&feature=youtu.be
  • These people going on pilgrimage to a holy mountain and prostrating out of devotion and for pilgrimage in Tibet. Such determination for spiritual practice. Tsem Rinpoche
    11 months ago
    These people going on pilgrimage to a holy mountain and prostrating out of devotion and for pilgrimage in Tibet. Such determination for spiritual practice. Tsem Rinpoche
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    11 months ago
    Beautiful new casing in Kechara for Vajra Yogini. Tsem Rinpoche
  • Get ready to laugh real hard. This is Kechara’s version of “Whatever Happened to Baby Jane!” We have some real talents in this video clip.
    11 months ago
    Get ready to laugh real hard. This is Kechara’s version of “Whatever Happened to Baby Jane!” We have some real talents in this video clip.
  • Recitation of Dorje Dermo‘s mantra or the Dharani of Glorious Vajra Claws. This powerful mantra is meant to destroy all obstacles that come in our way. Beneficial to play this mantra in our environments.
    11 months ago
    Recitation of Dorje Dermo‘s mantra or the Dharani of Glorious Vajra Claws. This powerful mantra is meant to destroy all obstacles that come in our way. Beneficial to play this mantra in our environments.
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    11 months ago
    Beautiful
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    11 months ago
    My little monster cute babies Dharma and Oser. Take a look and get a cute attack for the day! Tsem Rinpoche
  • Plse watch this short video and see how all sentient beings are capable of tenderness and love. We should never hurt animals nor should we eat them. Tsem Rinpoche
    11 months ago
    Plse watch this short video and see how all sentient beings are capable of tenderness and love. We should never hurt animals nor should we eat them. Tsem Rinpoche
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ASK A PASTOR


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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.

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CHAT PICTURES

For those who did not manage to join in for our Loma Gyonma mantra recitation, here's the prayer that you can do daily at home as a preventive measure to ward off unwanted infections and illnesses, especially contagious diseases such as Coronavirus & H1N1. - shared by Pastor Antoinette
5 days ago
For those who did not manage to join in for our Loma Gyonma mantra recitation, here's the prayer that you can do daily at home as a preventive measure to ward off unwanted infections and illnesses, especially contagious diseases such as Coronavirus & H1N1. - shared by Pastor Antoinette
Special prayer session in Kechara Forest Retreat where we will be collectively accumulating a minimum of 25,000 Loma Gyonma mantras, combined with circumambulations and 108 candle offerings each to Loma Gyonma and Dorje Shugden. To receive the blessings of Loma Gyonma, the Goddess of Healing and Epidemic Diseases, and to pray for all who are at risk from the novel coronavirus to be healed and protected. -photo credit Cynthia Ng - shared by Pastor Antoinette
5 days ago
Special prayer session in Kechara Forest Retreat where we will be collectively accumulating a minimum of 25,000 Loma Gyonma mantras, combined with circumambulations and 108 candle offerings each to Loma Gyonma and Dorje Shugden. To receive the blessings of Loma Gyonma, the Goddess of Healing and Epidemic Diseases, and to pray for all who are at risk from the novel coronavirus to be healed and protected. -photo credit Cynthia Ng - shared by Pastor Antoinette
Back during the H1N1 outbreak in 2009, Rinpoche advised everyone to quickly accumulate 25,000 recitations of Loma Gyonma’s essence mantra ASAP, combined with daily recitation of both Loma Gyonma and Shize’s mantra. In view of the current situation with the global spread of the novel coronavirus, you are invited to a special prayer session in Kechara Forest Retreat where we will be collectively accumulating a minimum of 25,000 Loma Gyonma mantras, combined with circumambulations and 108 candle offerings each to Loma Gyonma and Dorje Shugden. DATE: Saturday, 15 February 2020 TIME: 3.00pm - 6.30pm VENUE: Wisdom Hall, Kechara Forest Retreat
1 week ago
Back during the H1N1 outbreak in 2009, Rinpoche advised everyone to quickly accumulate 25,000 recitations of Loma Gyonma’s essence mantra ASAP, combined with daily recitation of both Loma Gyonma and Shize’s mantra. In view of the current situation with the global spread of the novel coronavirus, you are invited to a special prayer session in Kechara Forest Retreat where we will be collectively accumulating a minimum of 25,000 Loma Gyonma mantras, combined with circumambulations and 108 candle offerings each to Loma Gyonma and Dorje Shugden. DATE: Saturday, 15 February 2020 TIME: 3.00pm - 6.30pm VENUE: Wisdom Hall, Kechara Forest Retreat
Mr. Chan Weng Khong & Yee Mun released the birds after the mantra recitations. So Kin Hoe (KISG)
2 weeks ago
Mr. Chan Weng Khong & Yee Mun released the birds after the mantra recitations. So Kin Hoe (KISG)
KISG has carried out monthly Animals Liberation activity at DR Park, Ipoh. So Kin Hoe (KISG)
2 weeks ago
KISG has carried out monthly Animals Liberation activity at DR Park, Ipoh. So Kin Hoe (KISG)
Children are all excited to the Kids Camp. Lin Mun KSDS
2 weeks ago
Children are all excited to the Kids Camp. Lin Mun KSDS
Kids Camp 2019 - Visiting Kechara Farm. Lin Mun KSDS
2 weeks ago
Kids Camp 2019 - Visiting Kechara Farm. Lin Mun KSDS
Children learning to do water offering to Buddha. Lin Mun KSDS
2 weeks ago
Children learning to do water offering to Buddha. Lin Mun KSDS
Painting Vajrayogini tsa tsa during Wesak Day 2019. Lin Mun KSDS
2 weeks ago
Painting Vajrayogini tsa tsa during Wesak Day 2019. Lin Mun KSDS
4 weeks ago
Beautiful red lanterns around Vajrayogini Stupa at Kechara Forest Retreat. shared by Pastor Antoinette
4 weeks ago
Beautiful red lanterns around Vajrayogini Stupa at Kechara Forest Retreat. shared by Pastor Antoinette
Thank you very much for the beautiful calligraphy artwork. shared by Pastor Antoinette
4 weeks ago
Thank you very much for the beautiful calligraphy artwork. shared by Pastor Antoinette
Thank you very much for the beautiful calligraphy artwork. shared by Pastor Antoinette
4 weeks ago
Thank you very much for the beautiful calligraphy artwork. shared by Pastor Antoinette
The rain may have doused the fires but the embers of pain still linger in our hearts. Sending Australia our love & prayers. Let's continue to #PrayForAustralia. ❤️ shared by Pastor Antoinette
4 weeks ago
The rain may have doused the fires but the embers of pain still linger in our hearts. Sending Australia our love & prayers. Let's continue to #PrayForAustralia. ❤️ shared by Pastor Antoinette
Auspicious red decorations at Tsongkhapa shrine. Kechara Forest Retreat, Bentong. shared by Pastor Antoinette
4 weeks ago
Auspicious red decorations at Tsongkhapa shrine. Kechara Forest Retreat, Bentong. shared by Pastor Antoinette
Gong Xi Fa Cai! Here's to new beginnings and better endings with this Year of the Metal Rat! shared by Pastor Antoinette
4 weeks ago
Gong Xi Fa Cai! Here's to new beginnings and better endings with this Year of the Metal Rat! shared by Pastor Antoinette
Throwback KSDS Graduation - All kids were so excited with to perform. Lin Mun KSDS
1 month ago
Throwback KSDS Graduation - All kids were so excited with to perform. Lin Mun KSDS
Throwback WOAH camp 2016 - DIY soap. So interesting. Lin Mun KSDS
1 month ago
Throwback WOAH camp 2016 - DIY soap. So interesting. Lin Mun KSDS
Children learning the method to make water offering to Buddha. Lin Mun KSDS
1 month ago
Children learning the method to make water offering to Buddha. Lin Mun KSDS
Monthly animal liberation in Kechara House. KSDS have opportunity to participate in the meritorious activity every mth. Lin Mun KSDS
1 month ago
Monthly animal liberation in Kechara House. KSDS have opportunity to participate in the meritorious activity every mth. Lin Mun KSDS
Throwback Kids camp 2019 - Wonderful volunteers. Lin Mun KSDS
1 month ago
Throwback Kids camp 2019 - Wonderful volunteers. Lin Mun KSDS
Throwback Kids camp 2019 - The nature of KFR is expressed on this drawing. Lin Mun KSDS
1 month ago
Throwback Kids camp 2019 - The nature of KFR is expressed on this drawing. Lin Mun KSDS
Special thanks to Hue, one of our dedicated members in Kechara Penang Study Group. Thanks for helping out during our bird liberation. ~Jacinta
1 month ago
Special thanks to Hue, one of our dedicated members in Kechara Penang Study Group. Thanks for helping out during our bird liberation. ~Jacinta
Animal Liberation is one of the great ways to show empathy, kindness and compassion to kids. Start them early! ~Jacinta, Kechara Penang Study Group
1 month ago
Animal Liberation is one of the great ways to show empathy, kindness and compassion to kids. Start them early! ~Jacinta, Kechara Penang Study Group
The merits from life liberation are varied and boundless ~Jacinta, Kechara Penang Study Group
1 month ago
The merits from life liberation are varied and boundless ~Jacinta, Kechara Penang Study Group
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