Recipes: Breakfast

Sep 1, 2011 | Views: 587

Breakfast

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

Index

  1. Puffy Pillow Pancakes
  2. Marbled Banana Bread
  3. Apple Pie Pancakes
  4. Blackened Scrambled Tofu & Garlicky grits
  5. Smoky Maple Sausages
  6. Fresh Corn Johnnycakes
  7. Raspberry Jam Swirl Crumbcake
  8. Cinnamon Walnut Fig Waffles
  9. Swiss Chard Frittata
  10. Carrot Cake Pancakes
  11. Tofu Omelets
  12. Puttanesca Tofu Scramble
  13. Pumpkin French Toast
  14. Scrambled Tofu Revisited
  15. Brown Sugar Peach Muffins
  16. Chesepeake Tempeh Cakes
  17. Tempeh Sausages Crumbles
  18. Pumpkin Waffles
  19. French Toast
  20. Marionberry Lavender Scones
  21. Gluten Free Buckwheat Pancakes
  22. Bikram Baking: Ginger Chocolate Chunk Scones

1. PUFFY PILLOW PANCAKES

 

Ingredients:

  • 1 1/2 cups all purpose flour
  • 3 1/2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup almond milk (or soy milk)
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon ground flax seeds
  • 1/2 cup water
  • 3 tablespoons canola oil
  • 1/2 teaspoon pure vanilla extract

 

Method

  1. In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.
  2. Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.
  3. Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
  4. Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
  5. Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.
  6. Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a  300 F degree oven for 5 minutes or so.

Notes:

  • Don’t use an electric mixer for the batter. Overmixed pancakes tend to result in a dense pancake. I use a dinner fork to get everything mixed.
  • You have to let the batter rest for ten minutes or so. The vinegar and the baking powder need to react with each other and the gluten needs to settle in and rest.
  • Don’t crowd the pan. Even in my big cast iron, I don’t make more than two pancakes at once.
  • Don’t use too much oil in the pan. It will result in a tough exterior. A very layer of oil is what you want and a spray can of organic canola oil works perfectly for this.
  • Preheat the pan for a good ten minutes. I use cast iron and put it on moderate low heat (right around 3 on my stovetop), but you will probably need to adjust a little to get the temp just right. Remember, the temp is not set in stone. Lower and raise in tiny increments as needed. Even turning the dial 1/4 inch can result in big changes.
  • Use a measuring cup (with a rounded bottom if possible) to scoop out the batter. And remember to always spray ithe cup between pancakes, to prevent sticking.
  • Once you drop the pancake in, refrain from futzing with the batter too much. But don’t be afraid to delicately nudge the batter a tiny bit with your fingers to get a more circular shape and more even cooking. But the batter should spread a tiny bit and puff up all on its own.

 

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2. Marbled Banana Bread

Ingredients:

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

 

Method:

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

 

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3. APPLE PIE PANCAKES

Ingredients:

For Apple Topping:

  • 4 apples, peeled, diced into 1/2 inch pieces (about 1 1/4 pounds)
  • 1/2 teaspoon ground cinnamon
  • 1 cup apple juice
  • 1 tablespoon organic cornstarch or arrowroot
  • 1 1/2 tablespoons pure maple syrup

For Pancakes:

  • 1 cup plain almond milk (or preferred non-dairy milk)
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons ground flax seeds (sold as flax meal)
  • 1 1/4 cups whole wheat pastry flour (or all-purpose flour, but not regular
  • whole wheat flour)
  • 2 tsp baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • pinch ground allspice
  • pinch ground cloves
  • 1/2 tsp salt
  • 2 tablespoons apple sauce
  • 2/3 cup apple juice
  • 1 tsp vanilla extract
  • 1 tablespoon pure maple syrup

 

Method:

Prepare the topping:
Toss all topping ingredients in a medium (4 quart) pot, sprinkle on the cinnamon. Mix it up so that the corn starch dissolves. Use an angled wooden spoon to do the mixing since it reaches the bottom corners of the pot.

Cover pot and bring to a boil, keeping a close eye. Once boiling, lower heat to a simmer and cook for 20 more minutes, stirring occasionally. Once apples are nice and tender, smash a few of them to thicken sauce. Remove from heat and keep covered until ready to serve.

 

Prepare the pancakes:

Pour almond milk into a measuring cup. Mix in apple cider vinegar and ground flax seeds with a fork. Set aside; mixture will thicken.

Meanwhile, in a large mixing bowl, sift together flours, baking powder, spices and salt. Create a well in the center and add the milk mixture and the apple sauce, apple juice, vanilla and maple syrup. Use a fork to mix until relatively smooth, a few lumps are okay. Let the batter rest, and preheat a large, non-stick or cast iron pan over medium heat.

When pan is hot, spray with a thin layer of cooking spray and use an ice cream scooper or scant 1/4 cup measure to pour batter and form pancakes. If you can fit three at a time that’d be great. The pancake should start to form little air bubbles, but not as much as pancakes with oil do, so don’t worry if they don’t bubble too much. Cook until the edges are dry and the tops of the pancakes are only slightly wet, about 2 1/2 to 3 minutes, then flip and cook for 2 minutes more. Keep warm on a plate covered with tin foil until all pancakes are ready to serve.

Serve hot with apple topping.

 

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4. Blackened Scrambled Tofu

note: the polenta definitely makes more than you need, so poor the excess into a square tupperware while still hot. When ready to eat, slice into squares and panfry.

Ingredients

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
  • 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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5. SMOKY MAPLE SAUSAGES

Ingredients

  • 1/2 cup cooked pinto beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 1/4 cup pure maple syrup
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons liquid smoke
  • 2 cloves garlic, grated (with a microplane, or very finely minced)
  • 1 1/4 cups vital wheat gluten
  • 2 tablespoons nutritional yeast
  • 2 tablespoons chickpea flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon fennel seed, crushed
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • Several dashes fresh black pepper

 

Method

  1. Before mixing your ingredients, get your steaming apparatus ready, and bring water to a full boil. The rest of the recipe comes together very quickly.
  2. Have ready 4 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
  3. Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use. They’re really great sliced up and lightly sauteed, or grilled.

 

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6. Fresh Corn Johnnycakes

You absolutely need a really well seasoned cast iron pan or something non-stick because corn likes to stick! If using cast iron, also lightly spray a metal spatula for flipping.

 

Ingredients:

  • 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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7. Raspberry Jam Swirl Crumbcake

Ingredients

For the cake:

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

 

Method

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

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

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

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

 

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8. Cinnamon Walnut Fig Waffles

If your figs are old and dry and have seen better days, use hot water to plump them up. You can do it one of two ways – boil some water and pour the hot water over the figs (in a bowl of course) and let them sit for about 10 minutes. Or, a quickie method is to cover the figs in water and microwave for about 45 seconds. And as always, waffles freeze great! Wrap in plastic and freeze for up to 3 months. Just toast when ready to eat.

Ingredients

  • 2 cups almond milk (vanilla or plain), or your fave non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 2 cups whole wheat pastry flour (all purpose works, too)
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons ground flax seeds
  • 1/2 cup water
  • 3 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup dried black mission figs, stem nub removed, thinly sliced
  • 1 cup walnuts, roughly chopped

Method

  1. Measure milk out and add the apple cider vinegar, set aside to let curdle.
  2. In the meantime, combine flour, baking powder, cinnamon and salt in a large mixing bowl.
  3. Add the flax seeds to the milk and mix vigorously until frothy, 30 seconds to a minute. Add mixture to the flour along with water, olive oil, maple syrup and vanilla. Mix with a wooden spoon until mostly combined then fold in the figs and walnuts until all ingredients are moistened.
  4. Preheat waffle iron and let the batter rest. Cook according to waffle iron directions, spraying the waffle iron liberally with oil or cooking spray between each waffle is made. Garnish with extra walnuts and fig halves.

 

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9. Swiss Chard Frittata

Ingredients

  • 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 turmeric
  • 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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10. Carrot Cake Pancakes

Ingredients

  • 2 tablespoons ground flaxseeds
  • 1 cup almond milk (or your fave non-dairy milk)
  • 1 teaspoon apple cider vinegar
  • 1/4 cup water
  • 1/4 cup pure maple syrup
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • cup peeled grated carrot, about 6 ounces (see note)

 

Method

  1. In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.
  2. In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes.
  3. Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. Use an ice cream scooper for this and it works magically. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.
  4. Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup.

 

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11. Tofu Omelets

Tip: If using soft tofu instead of silken, some trial and error may be required because the water content varies so drastically from brand to brand. Some recipe testers added up to 1/2 cup water and it worked beautifully. But if you’re going to experiment, and you should, do it in half batches and try to have fun with it. Start by adding 1/4 cup of water to the batter.  Do a mini-omelet test by pouring 2 tablespoons into the pan. If the batter spreads out on its own and firms up when cooking then you are good to go. If it just sits there in a mound and doesn’t budge, then add another 1/4 cup of water to the batter.

 

Ingredients

  • 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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12. Puttanesca Tofu Scramble

Ingredients

  • 2 tablespoons olive oil
  • 6 – 8 cloves garlic thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lb extra firm tofu, diced
  • 4 roma tomatoes, diced
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh oregano
  • 1/2 cup mixed olives, roughly chopped
  • 1 tablespoons capers
  • 1/4 teaspoon salt, or to taste

 

Method

Preheat a large heavy bottomed pan over medium heat. Saute the garlic in the olive oil until lightly browned, but be careful not to burn. 3 minutes ought to do it. Add the red pepper flakes and the tofu and saute for about 10 minutes, until tofu is browned. Add a little extra oil if necessary.

Mix in tomatoes, thyme, oregano and oregano and cook for about 5 minute, until tomatoes are a bit broken down but still whole. Add olives, capers and salt to taste. Cook just until heated through.

 

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13. Pumpkin French Toast

Tip: These french toast recipes call for stale bread because it’s going to be soaking up custard, but you still want the bread to hold its shape. Fresh bread will get mushy and, worst case scenario, fall apart. A 3 day old loaf should be just fine and 5 days old might be too late (make it into breadcrumbs instead.) If you have only a fresh baguette, you can cut the slices and then put them in a 300 degree oven for about 10 minutes, until they are hardened a bit but not toasted. Then proceed with the recipe.

Ingredients:

  • 1 cup pureed pumpkin (from a can is just fine)
  • 1 1/2 cups almond milk (or your favorite non-dairy milk)
  • 2 tablespoons cornstarch
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon pure vanilla extract
  • 1 stale Baguette, sliced diagonally in 1 inch pieces (see tip), or 8 pieces thick sliced bread
  • Cooking oil for the pan

Method

  1. Mix together all ingredients (except for the bread, obvioulsy). Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 20 minutes, then flip over and soak for 10 minutes more.
  2. Preaheat a large non-stick skillet over medium heat (I use cast iron). Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Keep warm on a plate covered with tin foil while you cook the second batch.
  3. If not serving immediately, cover and place in a 200 degree oven for up to an hour. Serve with maple syrup and earth balance, of course.

 

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14. Scrambled Tofu Revisited

  • Serve in a squash bowl: Serve in half a baked squash (acorn or carnival would work perfectly.) Caramelized onions would be nice, too.
  • Breakfast burritos: Wrap up with potatoes, fresh salsa and guacamole.
  • Add to mac and cheese: Use up leftover scramble (or make some scramble just for the occasion!) by adding it to your favorite vegan mac and cheese recipe.
  • Lettuce wraps: Tuck scramble into lettuce, serve with fresh tomatoes and drizzle with vinaigrette
  • Make a sandwich: Not the most ingenious idea, but one of my favorites! A scramble sandwich with avocado, red onion and sprouts.
  • Make a knish: Make potato knishes and add a layer of scramble
  • Stuff peppers: Mix with a can of black beans and some salsa. Stuff into red peppers, bake and top with a little vegan cheese at the end.
  • Crepe filling: Serve in a crepe, with a vegan hollandaise sauce.

Basic Scrambled Tofu

Serves 4

A basic scramble should have nice big pieces in it. It’s crumbled, yes, but not completely in crumbles. Just kind of torn apart and then broken up a bit when cooking in the pan. The flavor should be lip smacking and just a bit salty, but not overly so. Garlic, some cumin, a little thyme – that is the base. From there you can do countless variations using whatever is in your fridge that morning.

So this the basic recipe. When you want a trustworthy and easy to modify standard scramble, this makes a great go-to.

Ingredients

Spice blend:

  • 2 teaspoons ground cumin
  • 1 teaspoon dried thyme, crushed with your fingers
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
  • 3 tablespoons water
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced (or more, to taste)
  • 1 pound extra-firm tofu, drained
  • 1/4 cup nutritional yeast
  • Fresh black pepper to taste

Method

  1. First stir the spice blend together in a small cup. Add water and mix. Set aside.
  2. Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic in olive oil for about a minute. 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 ban. If that is happening, turn the heat up and let the water evaporate.
  3. Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.
  4. You can include these additions to your scramble by themselves or in combination with one another.
  5. Broccoli – Cut about one cup into small florettes, thinly slice the stems. Add along with the tofu.
  6. Onion – Finely chop one small onion. Add along with the garlic, and cook for about 5 minutes, until translucent. Proceed with recipe.
  7. Red Peppers – Remove stem and seed, finely chop one red pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe.
  8. Mushrooms – Thinly slice about a cup of mushrooms. Add along with the tofu.
  9. Olives – Chop about 1/3 a cup of sliced olives. Add towards the end of cooking, after mixing in the nutritional yeast.
  10. Spinach – Add about 1 cup of chopped spinach towards the end of cooking, after mixing in the nutritional yeast. Cook until completely wilted.
  11. Carrots – Grate half of an average sized carrot into the scramble towards the end of cooking. This is a great way to add color to the scramble.
  12. Avocado – I almost always have avocado with my scramble. Just peel and slice it and serve on top.

 

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15. Brown Sugar Peach Muffins

Makes 12 muffins

Muffin perfection with a hint of spice, lots of juicy peaches and a sprinkle of brown sugar on top. This recipe is plenty versatile, I can see using strawberries or mango and switching the spices up to suit your fruit.

Ingredients

  • 2 1/2 cups spelt flour
  • 3/4 cup brown sugar, plus a little extra for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 cup applesauce
  • 1 cup almond milk (or soy milk)
  • 1 teapoon apple cider vinegar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla
  • 2 cups chopped peaches (leave skins on or not, whichever you prefer)

Method

  1. Preheat oven to 375 F. Lightly grease a muffin tin.
  2. In a large mixing bowl, stir together flour, sugar, baking powder, salt and spices. Make a well in the center and add the applesauce, almond milk, vinegar, canola oil and vanilla. Stir with a wooden spoon until mostly combined. Add the peaches and combine until the dry ingredients are just incorporated.
  3. Scoop batter into muffin tins, they will hold their shape a little bit if you use an ice cream scoop. The batter should almost fill the entire tin. Sprinkle one or two teaspoons of brown sugar on top of each. Bake for 28 to 32 minutes, or until a toothpick or butter knife inserted through the center comes out clean. Let cool for a few minutes in the tin then transfer to a cooling rack to cool completely, or just flip them up in the tin to cool, as shown above.

 

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16. Chesapeake Tempeh Cakes

Makes 10

Make ahead: Make the entire mixture and the remoulade the night before. In the morning, form into cakes and pan fry.

Ingredients

For the cakes:

  • 8 ounces tempeh (use the nori tempeh if you can find it, but plain soy tempeh is fine, too)
  • 1 cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 3 tablespoons Vegenaisse
  • 1 tablespoon whole grain mustard (stone ground Dijon works, too)
  • 1 tablespoon hot sauce
  • 1 tablespoon red wine vinegar
  • 1/4 cup very finely chopped red bell pepper
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon dried oregano
  • 1/2 teaspooon salt
  • fresh black pepper
  • 1 1/2 cups panko breadcrumbs, plus extra for dredging
  • Optional: 1 finely chopped nori sheet or 1 tablespoon kelp granules (if you like a little fishiness)
  • Oil for pan frying

For the remoulade:

  • 2 tablespoons Vegenaise
  • 1 tablespoon whole grain mustard  (stone ground dijon works, too)
  • 1 tablespoon hot sauce
  • 2 teaspoons capers (try not to get too much brine)
  • Lemon wedges for serving

 

Method

  1. First we’re going to steam the tempeh to get the bitterness out and also to infuse some flavor with the soy sauce. Crumble the tempeh into a saucier or small pan in little bits. Add the water, soy sauce, oil and bay leaf. The tempeh won’t be fully submerged, but that’s fine. Cover and bring to a boil. Once boiling, let boil for 12 to 15 minutes, until most of the water has evaporated. Stir once during boiling.
  2. Transfer contents to a mixing bowl, remove bay leaf, and mash with a fork. Let cool for about 15 minutes, stirring occasionally to hasten the cooling process. Make sure the tempeh is barely warm before you proceed, or the cakes may fall apart when you cook them. Add the mayo, mustard, hot sauce, vinegar, chopped bell pepper, spices salt and pepper, and mix well. Add the bread crumbs and nori and use your hands to incorporate.
  3. Once you are ready to form the cakes, preheat a thin layer of oil in a heavy bottomed non-stick skillet (cast iron is great) over medium heat. Pour a few tablespoons of panko into a bowl. Scoop a little less than 1/4 cup batter into your hands and form into a ball. Flatten between your palms and then roll the sides gently with your hands cupped to smooth them. You should have ten 2 1/2 to 3- inch patties. I do them in batches of five. Press them into the panko to lightly coat. They don’t need to be thoroughly covered, just a little bit for some texture.
  4. Fry a batch of five cakes for 4 minutes on one side and flip when dark golden brown. Fry for 2 minutes on the other side and transfer to a paper towel or paper bag to drain. Do your second batch and in the meantime make your remoulade by mixing all the ingredients together in a bowl.
  5. Serve with lemon wedges.

 

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17. Tempeh Sausage Crumbles

Makes about 2 cups

This is delicious over pasta with marinara sace or as a pizza topping. It’s also good as a burrito filling or served for breakfast alongside scrambled tofu.

Ingredients

  • 8 oz package tempeh
  • 1 tablespoon fennel seed
  • 1 teaspoon dried basil
  • 1 teaspoon dried margoram or oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried sage
  • 2 teaspoons garlic, minced
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon olive oil
  • juice of 1/2 a lemon

Method

In a saute pan, crumble the tempeh and add enough water to almost cover it. Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes. Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.

 

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18. Pumpkin Waffles

Ingredients

  • 2 1/2 cups all purp flour
  • 1/3 cup brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 Tablespoons soy yogurt
  • 2 cups soymilk
  • 15 oz pureed pumpkin, fresh or canned
  • 1/3 cup oil
  • 2 teaspoons vanilla

Method:

Sift together dry ingredients. In a seperate bowl, vigorously wisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions. I use a normal 4 waffle iron, but I’ve made belgian ones, too.

 

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19. French Toast

Ingredients:

  • Serve with fresh berries, sliced bananas, and pure maple syrup.
  • Loaf of Italian or French bread, baguette shaped, preferably stale
  • 1/2 cup soy creamer (rice or soy milk would make a good substitute, preferably rice)
  • 1/2 cup rice milk or plain soy milk
  • 2 tablespoons corn starch
  • 1/4 cup chickpea flower
  • Several tablespoons canola or vegetable oil

 

Method

  1. Slice the read into 1-inch rounds. The bread should be a bit stale. If not, leave the slices out overnight or put them in a 350° oven for 3 or 4 minutes to dry them out—you don’t want to toast them. (If you’re in a rush, feel free to skip this step—the French toast will still taste good.)
  2. Pour the soy creamer and rice milk into a wide, shallow bowl. Mix in the corn starch and stir until dissolved. Add the chickpea flour and mix until it is mostly dissolved; some lumps are okay.
  3. Heat a non-stick skillet over medium heat. Add enough oil to create a thin layer on the bottom (a tablespoon or two).
  4. Soak the bread slices (as many as will fit into your pan) in the mixture and transfer to the skillet. Cook each side for about two minutes; if they are not brown enough when you flip them, heat for 1 or 2 minutes more on each side. They should be golden brown with flecks of dark brown. Serve immediately.

Notes

If you are cooking for a bunch, and you want to serve everyone at the same time, you can keep the cooked slices warm in a toaster over pre-heated to 325°.

If you ever, ever get a chance to buy apple-maple jam, do it! It is the most wonderful thing over French toast. You can often find delightfully unusual flavors of jam at farmers markets, craft shows, and little out of the way places in Vermont.

 

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20. Marionberry Lavender Scones

Makes 12 scones

Ingredients

  • 1 1/4 cups almond milk (or your non-dairy milk of choice)
  • 2 teaspoons apple cider vinegar
  • 3 cups flour
  • 2 tablespoons baking powder
  • 1/2 cup sugar, plus extra for sprinkling
  • 1/2 teaspoon salt
  • 1/4 cup fresh culinary lavender, chopped
  • 1/2 cup non hydrogenated shortening
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 2 cups marionberries, or berries of your choice

 

Method

  1. Preheat the oven to 375 F. Lightly grease a baking sheet or line with parchment paper. Measure out the milk and add the vinegar to it. Set aside to curdle.
  2. Mix together the flour, baking powder, salt and sugar in a large mixing bowl. Add the shortening in small clumps, then use your fingers to cut it into the flour until it appears like small pebbles. (You an also use a food processor for this, but I prefer to use my hands.) Mix in the lavender.
  3. Create a well in the center and add the soy milk, oil and vanilla. Mix with a wooden spoon just a bit, then add in the berries. Mix again until everything is moistened, but don’t overmix. A couple of dry looking spots are just fine.
  4. Use a 1/4 cup measuring up to scoop the scones out on to the baking sheet. Spray it wth cooking spray first so that the batter comes out easier.
  5. Sprinkle tops with a bit more sugar, then bake for 18 to 22 minutes, until tops are firm to the touch and lightly browned. Serve warm!

 

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21. Gluten Free Buckwheat Pancakes

Makes 8 five inch pancakes1/2 cup buckwheat flour

Ingredients

  • 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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22. Ginger Chocolate Chunk Scones

Ingredients:

  • 3 cups flour
  • 2 tablespoons baking powder
  • 1 1/2 tablespoons ground ginger
  • 1/4 teaspoon cinnamon
  • pinch allspice
  • 1/2 cup turbinado sugar, plus extra for sprinkling
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 1/4 cups non-dairy milk
  • 1 teaspoon pure vanilla extract
  • About 5 ounces chocolate

 

Method

  1. Preheat your oven to 400F.
  2. Mix all the dry ingredients into a mixing bowl, just swish it all around with a fork.
  3. Now take that chocolate bar and just smash it with your knife.
  4. Add your wet ingredients.
  5. Now breathe. Get it together. Gently fold in the chocolate chunks.
  6. Your baking sheet. Lightly grease it.
  7. You have your wits about you now enough to grab a 1/4 measuring cup or perhaps an ice cream scoop. Grease that, too. Now scoop up that dough, however it falls, nice big sloppy scoops, and drop them out on your sheet, close together is fine.
  8. Grab pinches of pebbly turbinado sugar and fling them onto your scones.
  9. Now get those into the oven for 15 minutes.

 

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5 Responses to Recipes: Breakfast

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  1. Tsa Tsa Ong on Aug 6, 2019 at 3:38 pm

    Can’t resist these delicious yummy looking food and recipes. Love to try those pancakes, scrambled tofu, fig waffles and so on. Thank you Rinpoche and blog team for sharing these wonderful recipes and beautiful pictures???????

  2. Julien Roth on Feb 3, 2014 at 11:25 pm

    All these recipes look amazing Rinpoche! And the best part is that they are all vegetarian. The first thing i was thinking about was that i would make these for my mum, it would be so nice to be able to give her such nice vegetarian breakfast.

  3. Lucas Roth on Jun 20, 2013 at 8:35 pm

    wow, these look amazing!!! i wish i could have pancakes for breakfast everyday and all the other recipes look so good. i cannot wait to try to make these. thank you Rinpoche for sharing this.

  4. Sean Wang on Feb 7, 2013 at 3:50 pm

    Wow! These all look so delicious. They not only look delicious but they are also vegetarian. Yup! All of them! I can say goodbye to regular scrambled egg for breakfast and I can make Blackened Scrambled Tofu or Pancakes. Haha.

    Thank you Rinpoche for sharing these lovely recipes with everyone. If there is anything Rinpoche would like, I would gladly make it 😀

    • David Lai on Feb 7, 2013 at 6:35 pm

      Such yummy breakfast ideas and I am not surprise to see your comment here Sean. You are lucky to have scrambled eggs for breakfast. I usually have Nutella on toast or cereal with milk. Those are the 2 most common breakfast meals that I have. Sometimes, if I am up all night and I am feeling hungry, I might get hotcakes from McD’s or even a breakfast Egg McMuffin with hash brown. That’s yummy too. As I always say, it’s always nice to have guilt-free dining.

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  • S.Prathap
    Tuesday, Nov 24. 2020 01:27 PM
    Interesting fact Achi Chokyi Drolma rose to protect Drikung Kagyu lineage while Dorje Shugden who rose to protect the Gelug teaching.. It is very powerful how enlightened beings can transform mundane activities like marriage, feasting and having a family into something that benefits others.
    Thank you for the good and informative sharing.


    https://bit.ly/398sjaD
  • S.Prathap
    Monday, Nov 23. 2020 04:45 PM
    The road to Kechara Forest Retreat actually is dark but having the trust ,faith of our Guru and the Powerful Dorje Shugden’s protection we have nothing to fear.

    Daily recitation of Dorje Shugden prayers and mantra is very powerful for protection against ferocious spirits or demons. Thank you for this sharing.
  • sarassitham
    Monday, Nov 23. 2020 02:10 PM
    Thank you so much for sharing these variety healthy and delicious burger recipes for all of us try. As being vegetarian I was unable to find any rich ingredients vegetarian burger, but I found it was total pleasure reading these articles as I got to know so much information regarding it. I would surely recommend others as well to try these recipes.

    https://bit.ly/2UObZDE
  • Samfoonheei
    Monday, Nov 23. 2020 01:43 PM
    Tibet, on the northern side of the Himalayas, is an autonomous region of China. Also known as “Roof of the World” a country of immense natural beauty for its towering peaks and many beautiful scared lakes. Yamdrok Yumtso Lake is one of a power with natural beauty and very holy. Looking at those pictures in the blog tells us all. It is a beautiful turquoise-blue water lake mountain pass surrounded by snow capped mountains, island, pasture, temple, hot springs, wildlife and other natural landscapes. Yamdrok Lake is picturesque scenery, and it is in an organic whole of unique natural scenic. According to local folklore, Yamdrok Lake are considered sacrosanct by the Tibetan people is the transformation of a goddess and invested with special spiritual powers which is closely associated with Guru Rinpoche. Interesting read of the legend of that Dorje Geg Kyi Tso.
    Thank you Rinpoche for this sharing with historic stories behind it.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/sacred-yamdrok-yumtso-lake-the-abode-of-goddess-dorje-geg-kyi-tso.html
  • Samfoonheei
    Monday, Nov 23. 2020 01:39 PM
    So powerful, octopus could actually attacked and eat an aggressive shark. One that might surprise us is such an soft spineless octopus could be killed shark. The incredible footage as shown in the video that a octopus successfully attacking and killing an unsuspecting spiny dogfish shark. The octopus use their strength to overpower the shark…amazingly where we do not expected it. Never judge anything by the look or size till the end result. In nature, nothing is perfect and everything is perfect.
    Thank you Rinpoche for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/animals-vegetarianism/octopus-eats-a-shark.html
  • Samfoonheei
    Monday, Nov 23. 2020 01:37 PM
    Reincarnation is the philosophical or religious belief that the non-physical essence of a living being starts a new life in a different physical form or body after biological death. The major religions in Asia hold a belief in reincarnation, especially Hinduism, Buddhism ,Jainism, and Sikhism accept that the reincarnation of a being depends on the past karma and merit accumulated. Reading this interesting blog, we get to understand better, we could look around in our friends or family members for signs that show us evidence of reincarnation. Interesting to know about these unusual signs of reincarnation as mentioned in this blog.
    Thank you Rinpoche for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/science-mysteries/interesting-signs-of-reincarnation.html
  • Samfoonheei
    Saturday, Nov 21. 2020 03:45 PM
    That’s great with the discovery of a massive 2,600 year old Buddhist Monastery in Mes Aynak, Afghanistan. Mes Aynak contains Afghanistan’s largest copper deposit, as well as the remains of an ancient settlement with over 400 Buddha statues. This archaeological site is located at the world’s second-largest unexploited copper mine. Sadly because of the Afghanistan an Islamic government in no way interested in Buddhism, had given Afghani archeologists three years to excavate and soon it will be destroyed. Some believe future discoveries at the site could have the potential to redefine the history of Afghanistan and even the history of Buddhism itself. This site is an outstanding and complex archaeological landscape, with astounding quality of preservation. Well even the archaeological evidence points to civilizations in the area flourishing as early as the 3rd century BCE. This is an old post, all these ancient Buddhist site were destroyed by now….Sad. Interesting read. Looking at those beautiful rare pictures of the discoveries tell all.
    Thank you Rinpoche for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/massive-2600-year-old-buddhist-monastery.html
  • Samfoonheei
    Saturday, Nov 21. 2020 03:44 PM
    Thank you Rinpoche for sharing this wonderful story…..The “Story of Buddha with Sick Man”. A good example for us to follow nor matter what happened or whom , we are to help each other and have compassion for all even its our enemies. Helping, supporting and taking care of each other is important in our Dharma practice. Having a perfect human body in this life, we have to live wisely and be grateful , learn and practice Dharma as life is short. We only live once, living harmoniously and peaceful will change the environment for us all to work and benefit more people in our spiritual practice. Harmony is the practice of the Sangha. If we have harmony, we have happiness. We don’t need to be perfect…..quoted.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/inspiration-worthy-words/a-story-of-buddha-with-sick-man.html
  • Samfoonheei
    Saturday, Nov 21. 2020 03:43 PM
    Buddhism has a long history in Indonesia, is the second oldest religion in Indonesia after Hinduism, which arrived from India around the second century. Reading this post reveal Indonesia has a rich and intricate history intertwined with colonialism and nationalism. The history of Buddhism in Indonesia is closely related to the history of Hinduism. Buddhists make up a small fraction of the population in the world’s largest Muslim-majority nation. As a number of empires influenced by Indian culture were established around the early 1st century. Many Buddhist temples were built and Buddhist texts were inscribed on the stones tablets. A number of Buddhist historical heritages such as the 8th century Borobudur mandala monument, ancient temples and numerous of statues or inscriptions were found in Indonesia tells us more about the earlier history of Indonesian Hindu-Buddhist kingdoms. Interesting read.
    Thank you Rinpoche and Valencia for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/art-architecture/the-buddhist-kingdoms-of-indonesia.html
  • sarassitham
    Friday, Nov 20. 2020 09:44 PM
    As cars have become one of the most significant aspects in the modern life, that’s a great idea, for all of us to invite Buddha statue in our car for protection and blessing.

    As we believe that laying eyes on a Buddha statues suppose to bring peace, harmony, happiness, blessing and protection. Besides, having Buddha statue in car does not just bring positivity to the owner but it may also benefit others who travel together.

    Thank you for your skillful sharing of dharma.

    https://bit.ly/2ULgMWw

  • Samfoonheei
    Friday, Nov 20. 2020 02:20 PM
    Merely seeing Buddha images will definitely leave us an imprint in our mind stream. As advice by our Lama Tsem Rinpoche it is extremely important to go on pilgrimage to visit holy places and see sacred images of the Buddhas. I am fortunate to visit pilgrimage sites with friends , seeing is believing looking at some of the beautiful scared images of Buddha. To meet Rinpoche and practice Dharma on line in this life time, is a fortune for me. Well we have to learn and practice Buddha Dharma now, before its too late, create the causes for this life and future life to come and able to meet Maitreya the next Buddha to come. Interesting read about the next Buddha Maitreya.
    Thank you Rinpoche for this important sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/the-buddha-to-come-the-future-buddha.html
  • Samfoonheei
    Friday, Nov 20. 2020 02:18 PM
    A rescued dog name Star survived after been buried a life. Sad reading this old post , the poor dog had to undergo all the sufferings, cannot imagine what had the dog done wrong . Been abused, all four limbs tied together and even shot with a pellet gun. Not only that the someone who is so cruel buried that suffering dog in mud. Looking at the picture tells all. It really heartfelt to see that condition.
    Glad that Star was rescued and under gone emergency surgery to have those pellets removed. Miraculously Star survived whose horrific tale of torture on the island of Malta made international headlines. It had caused an uproar in Malta and led to calls for the country to revise its animal cruelty laws. Miracle, the dog who is fighting for her life after being left for dead, has recovered so well from her injuries and trauma . But sadly Star passed away somehow after been adopted to a family.
    Thank you Rinpoche for sharing this

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/current-affairs/do-you-know-what-happened-to-star-read.html
  • Samfoonheei
    Friday, Nov 20. 2020 02:16 PM
    Colorectal cancer starts in the colon or the rectum also known as bowel cancer, colon cancer, or rectal cancer. The majority of cancers develop from precancerous polyps but all polys are then cancerous . Consumption of animal products is likely to cause colorectal cancer. Researchers had proven that the frequent consumption is a risk factor for colorectal cancer. Foods such as chicken, red meat, fat-rich foods for example cheese, preserved meats, such as cured ham, hot dogs, bacon salami and so forth. The best choice is go meatless or vegetarian . Taking the meat or whatever so off from our menu list . I have seen how the colorectal cancer cells look like and how those patients suffered deadly . Is good to know all these information and be a vegetarian or meatless before its too late. Saving lives of those animals too is much appreciated.
    Thank you Rinpoche for this sharing to bring awareness of these deadly cancer.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/science-mysteries/everyone-must-read-this.html
  • S.Prathap
    Friday, Nov 20. 2020 01:49 PM
    A lot of people give a lot of excuses for themselves for not going after their dreams because they are afraid that they will fail. Form Rose story, it really inspire me that if we really put our effort to do it, we can achieved it regardless what’s your age.

    Rose already 87 years old but still doing what she want. I will remember this ” Obstacles are only obstacles when we allow them to be obstacles. Obstacles are in the mind and created by the mind.


    https://bit.ly/396RZnY
  • Samfoonheei
    Thursday, Nov 19. 2020 01:21 PM
    Miyolangsangma is the Tibetan Buddhist goddess who lives at the top of Mount Everest. Many climbers seek her help at the traditional stupa in which a Buddhist Lama will prays for them and they go through certain ceremonies. The Sherpas and Tibetans do strongly believe that Mount Everest is the abode of the goddess Jomo Miyolangsangma. Hence they will perform religious ceremonies such as the hanging of prayer flags and other rituals for protection. Interesting legend it seem that Miyolangsangma’s benevolence and blessing that Sir Edmund Hillary and Sherpa Tenzing Norgay made their way safely to the summit. To this days the tradition continues where Sherpa Buddhist monks will give blessings to both climbers and Sherpas before they attempt to climb Mount Everest. That’s wonderful.
    Thank you Rinpoche for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/miyolangsangma-the-goddess-of-inexhaustible-giving.html?fbclid=IwAR1YjyMa7MXpcffx9VgzmER5kXEW9tBI0SU9uDD8yy6W5LWV1LxlBvky-X8

1 · 2 · 3 · 4 · 5 · »

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

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The Unknown

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

Photos On The Go

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According to legend, Shambhala is a place where wisdom and love reign, and there is no crime. Doesn\'t this sound like the kind of place all of us would love to live in? https://www.tsemrinpoche.com/?p=204874
10 months ago
According to legend, Shambhala is a place where wisdom and love reign, and there is no crime. Doesn't this sound like the kind of place all of us would love to live in? https://www.tsemrinpoche.com/?p=204874
108 candles and sang (incense) offered at our Wish-Fulfilling Grotto, invoking Dorje Shugden\'s blessings for friends, sponsors and supporters, wonderful!
10 months ago
108 candles and sang (incense) offered at our Wish-Fulfilling Grotto, invoking Dorje Shugden's blessings for friends, sponsors and supporters, wonderful!
Dharmapalas are not exclusive to Tibetan culture and their practice is widespread throughout the Buddhist world - https://www.tsemrinpoche.com/?p=193645
10 months ago
Dharmapalas are not exclusive to Tibetan culture and their practice is widespread throughout the Buddhist world - https://www.tsemrinpoche.com/?p=193645
One of our adorable Kechara Forest Retreat\'s doggies, Tara, happy and safe, and enjoying herself in front of Wisdom Hall which has been decorated for Chinese New Year
10 months ago
One of our adorable Kechara Forest Retreat's doggies, Tara, happy and safe, and enjoying herself in front of Wisdom Hall which has been decorated for Chinese New Year
Fragrant organic Thai basil harvested from our very own Kechara Forest Retreat farm!
10 months ago
Fragrant organic Thai basil harvested from our very own Kechara Forest Retreat farm!
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.
10 months 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
10 months 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.
10 months 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.
10 months 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!
10 months 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)
1 year 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)
1 year 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)
1 year 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
1 year 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
1 year 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!
1 year 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
1 year 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
1 year 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
1 year 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
1 year 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
1 year 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
1 year 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
1 year 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
1 year ago
Sacred Vajra Yogini
Dorje Shugden works & archives - a labour of commitment - https://bit.ly/30Tp2p8
1 year ago
Dorje Shugden works & archives - a labour of commitment - https://bit.ly/30Tp2p8
Mahapajapati Gotami, who was the first nun ordained by Lord Buddha.
1 year 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.
1 year 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.
1 year 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
1 year 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
1 year 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!!!
1 year 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
2 yearss 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
2 yearss 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
2 yearss 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
2 yearss 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
2 yearss 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
2 yearss 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
2 yearss 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
2 yearss ago
Beautiful pictures of the huge Buddha in Longkou Nanshan- https://bit.ly/2LsBxVb
The reason-Very interesting thought- https://bit.ly/2V7VT5r
2 yearss ago
The reason-Very interesting thought- https://bit.ly/2V7VT5r
NEW Bigfoot cafe in Malaysia! Food is delicious!- https://bit.ly/2VxdGau
2 yearss 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
2 yearss 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
2 yearss 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
2 yearss 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
2 yearss 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
2 yearss 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
2 yearss 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
2 yearss 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
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    Bodha stupa July 2019-
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    Cute Tara girl having a snack. She is one of Kechara Forest Retreat’s resident doggies.
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    Your Next Meal!
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    1 years ago
    This is Daw
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    1 years ago
    Don’t Take My Mummy Away!
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    1 years ago
    They do this every day!
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    1 years ago
    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
    2 yearss 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.
    2 yearss 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.
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    2 yearss ago
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    2 yearss 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
    2 yearss 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
    2 yearss 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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    2 yearss 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.
    2 yearss 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.
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    2 yearss ago
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    Beautiful
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    Cute!
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    What the meat industry figured out is that you don't need healthy animals to make a profit.
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  • This video went viral and it's a must watch!!
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    This video went viral and it's a must watch!!
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    This happens daily in slaughterhouse so you can get your pork and Bak ku teh. Stop eating meat.

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CHAT PICTURES

Thanks to Yap Optometry for gifting Robert a new pair of glasses to see better. We wish him many clear and bright days ahead. Thank you to all sponsors. - Vivian @ Kechara Soup Kitchen
6 days ago
Thanks to Yap Optometry for gifting Robert a new pair of glasses to see better. We wish him many clear and bright days ahead. Thank you to all sponsors. - Vivian @ Kechara Soup Kitchen
Donation received to date: RM33,468.00 Yes! We've achieved the target for the #TamanNegara project. Fundraising is closed for this project. Thank you to all donors, 113 Orang Asli families will benefit from it. Stay tuned! #kecharafoodbank #kecharaempowerment #kecharasoupkitchen - Vivian @ Kechara Soup Kitchen
6 days ago
Donation received to date: RM33,468.00 Yes! We've achieved the target for the #TamanNegara project. Fundraising is closed for this project. Thank you to all donors, 113 Orang Asli families will benefit from it. Stay tuned! #kecharafoodbank #kecharaempowerment #kecharasoupkitchen - Vivian @ Kechara Soup Kitchen
FRESHLY BAKED by Kechara Empowerment trainees - Chocolate Chip Butter Cookies - Vivian @ Kechara Soup Kitchen
6 days ago
FRESHLY BAKED by Kechara Empowerment trainees - Chocolate Chip Butter Cookies - Vivian @ Kechara Soup Kitchen
In memory of Wilson Lee, one of our most dedicated volunteers in Penang. Our heartfelt condolences to Wilson's wife, Tze Ling, family and friends. Our thoughts are with them for their loss. Thank you for your kindness and service to KSK Penang. From all of us in KSK.
6 days ago
In memory of Wilson Lee, one of our most dedicated volunteers in Penang. Our heartfelt condolences to Wilson's wife, Tze Ling, family and friends. Our thoughts are with them for their loss. Thank you for your kindness and service to KSK Penang. From all of us in KSK.
Last weekend a Soup Kitchen activities @ Penang, Johor & Kuala Lumpur. Hot food, water, masks, biscuits, buns & fruits. This is what we give out to our friends living on the streets. Thank you to our sponsor & volunteers that make it happen. Come spread more love by being a volunteer at our activities. WhatsApp us today at 010-333-3260! See you soon! #kecharafoodbank #kecharaempowerment #kecharasoupkitchen - Vivian @ Kechara Soup Kitchen
1 month ago
Last weekend a Soup Kitchen activities @ Penang, Johor & Kuala Lumpur. Hot food, water, masks, biscuits, buns & fruits. This is what we give out to our friends living on the streets. Thank you to our sponsor & volunteers that make it happen. Come spread more love by being a volunteer at our activities. WhatsApp us today at 010-333-3260! See you soon! #kecharafoodbank #kecharaempowerment #kecharasoupkitchen - Vivian @ Kechara Soup Kitchen
Fwd: Dear Sotha
2 months ago
Fwd: Dear Sotha
Kechara Earth Project 13/9/2020
2 months ago
Kechara Earth Project 13/9/2020
Thank you Domino's Pizza Malaysia, Kasih & Piza campaign for sponsoring 85 boxes of pizza to our friends who live on the streets. Your flavourful pizzas have put a smile on their faces. Thank you! - Vivan @ Kechara Soup Kitchen #kecharafoodbank #kecharaempowerment #kecharasoupkitchen #KasihdanPiza #ItsAllAboutYou
3 months ago
Thank you Domino's Pizza Malaysia, Kasih & Piza campaign for sponsoring 85 boxes of pizza to our friends who live on the streets. Your flavourful pizzas have put a smile on their faces. Thank you! - Vivan @ Kechara Soup Kitchen #kecharafoodbank #kecharaempowerment #kecharasoupkitchen #KasihdanPiza #ItsAllAboutYou
Thank you Novo Nordisk! Your kind monetary donation and 1,320 boxes of masks will benefit many needy families under the Kechara Food Bank Program. Thank you! Much love from the needy families  ~ Vivian @ Kechara Soup Kitchen #kecharafoodbank #kecharaempowerment #kecharasoupkitchen #novonordisk #novonordiskmalaysia
3 months ago
Thank you Novo Nordisk! Your kind monetary donation and 1,320 boxes of masks will benefit many needy families under the Kechara Food Bank Program. Thank you! Much love from the needy families ~ Vivian @ Kechara Soup Kitchen #kecharafoodbank #kecharaempowerment #kecharasoupkitchen #novonordisk #novonordiskmalaysia
We were graced with the presence of Tengku Zatashah & The Alice Smith School Foundation yesterday. 130 homeless were blessed to be served by them. RM 20,000 donated by Alice Smith School Foundation will benefit 100 families registered under Kechara Food Bank Program. Thank you! Much love from the needy families ~ Vivian @ Kechara Soup Kitchen #kecharafoodbank #kecharaempowerment #kecharasoupkitchen #alicesmithschoolfoundation #alicesmithschool #volunteerism #homeless
3 months ago
We were graced with the presence of Tengku Zatashah & The Alice Smith School Foundation yesterday. 130 homeless were blessed to be served by them. RM 20,000 donated by Alice Smith School Foundation will benefit 100 families registered under Kechara Food Bank Program. Thank you! Much love from the needy families ~ Vivian @ Kechara Soup Kitchen #kecharafoodbank #kecharaempowerment #kecharasoupkitchen #alicesmithschoolfoundation #alicesmithschool #volunteerism #homeless
Thanks to the effort of our outstation team, we were able to mobilise food provisions to 600 families living in Kelantan, Penang, Negeri Sembilan, Melaka and Johor during the Raya period with each of these families receiving RM200 worth of provisions. Adding onto the current 368 families in Klang Valley, a total of 968 families were benefitted from this. Special thanks to the sponsors who have contributed especially Hong Leong Foundation and partially from Tesco Malaysia (where we also ordered the provisions from). ~ Vivian @ Kechara Soup Kitchen
5 months ago
Thanks to the effort of our outstation team, we were able to mobilise food provisions to 600 families living in Kelantan, Penang, Negeri Sembilan, Melaka and Johor during the Raya period with each of these families receiving RM200 worth of provisions. Adding onto the current 368 families in Klang Valley, a total of 968 families were benefitted from this. Special thanks to the sponsors who have contributed especially Hong Leong Foundation and partially from Tesco Malaysia (where we also ordered the provisions from). ~ Vivian @ Kechara Soup Kitchen
So glad that our soup kitchen operations are back in full swing. Good to see the clients are observing the SOPs. Some of them lost their job during MCO and ended up on the streets. Special thanks to our sponsors and volunteers for the great support! - Vivian @ Kechara Soup Kitchen
5 months ago
So glad that our soup kitchen operations are back in full swing. Good to see the clients are observing the SOPs. Some of them lost their job during MCO and ended up on the streets. Special thanks to our sponsors and volunteers for the great support! - Vivian @ Kechara Soup Kitchen
From serving cooked food to the homeless clients on the streets to mobilising provisions to the needy individuals in PPRs and shelters, we thank everyone of our Johor Bahru team for their kind contributions and effort to make it for the needy despite all the challenges! - Vivian @ Kechara Soup Kitchen
6 months ago
From serving cooked food to the homeless clients on the streets to mobilising provisions to the needy individuals in PPRs and shelters, we thank everyone of our Johor Bahru team for their kind contributions and effort to make it for the needy despite all the challenges! - Vivian @ Kechara Soup Kitchen
More photos taken from our "Hari Raya Hampers" distribution this week. Making sure everyone of our clients have something to be cheerful about. Apart from food, daily used items such as hygiene products, kitchen utensils, assorted fabric items, stationary items and toys were also included into our hamper bags making it extra heavier this month! Food items alone were about 35kg per family! Taking this opportunity to wish everyone of our Muslim volunteers, friends, supporters and clients a Selamat Hari Raya Aidilfitri and Maaf Zahir Batin. No doubt this year's celebration will be very different but appreciate everyone is safe and protected from the pandemic. We are in this together and let's work to fight this pandemic together! Thanking all sponsors and donors for the generous support enabling us to continue serve the needy with food, love and care. Big shoutout too to our wonderful team which already depleted by our very own strict SOP. All of you who worked tirelessly behind the s
6 months ago
More photos taken from our "Hari Raya Hampers" distribution this week. Making sure everyone of our clients have something to be cheerful about. Apart from food, daily used items such as hygiene products, kitchen utensils, assorted fabric items, stationary items and toys were also included into our hamper bags making it extra heavier this month! Food items alone were about 35kg per family! Taking this opportunity to wish everyone of our Muslim volunteers, friends, supporters and clients a Selamat Hari Raya Aidilfitri and Maaf Zahir Batin. No doubt this year's celebration will be very different but appreciate everyone is safe and protected from the pandemic. We are in this together and let's work to fight this pandemic together! Thanking all sponsors and donors for the generous support enabling us to continue serve the needy with food, love and care. Big shoutout too to our wonderful team which already depleted by our very own strict SOP. All of you who worked tirelessly behind the s
Our team have been working extra hours for the past few weeks to deliver provisions and hamper goodies to the needy families before Hari Raya! Heart warming to see the smiling faces of our recipients upon receiving 3 bags full of food and daily used items. Thanks to everyone of you who have contributed to our foodbank enabling us to give all our recipients (especially those celebrating) a Raya to remember! - Vivian @ Kechara Soup Kitchen
6 months ago
Our team have been working extra hours for the past few weeks to deliver provisions and hamper goodies to the needy families before Hari Raya! Heart warming to see the smiling faces of our recipients upon receiving 3 bags full of food and daily used items. Thanks to everyone of you who have contributed to our foodbank enabling us to give all our recipients (especially those celebrating) a Raya to remember! - Vivian @ Kechara Soup Kitchen
Thankful to all donors and those who have been committed in contributing not just money but time over the past testing weeks to help us ease the work of our frontliners and also the livelihood of the needy, their struggles over this pandemic period seemed a little easier to bear with because of your contributions! - Vivian @Kechara Soup Kitchen
6 months ago
Thankful to all donors and those who have been committed in contributing not just money but time over the past testing weeks to help us ease the work of our frontliners and also the livelihood of the needy, their struggles over this pandemic period seemed a little easier to bear with because of your contributions! - Vivian @Kechara Soup Kitchen
KSDS Level 2 virtual class, Lin Mun KSDS
6 months ago
KSDS Level 2 virtual class, Lin Mun KSDS
KSDS Level 3 virtual class. Lin Mun KSDS
6 months ago
KSDS Level 3 virtual class. Lin Mun KSDS
Wesak 2020
7 months ago
Wesak 2020
Recycle today for a better tomorrow. KEP-Serena
8 months ago
Recycle today for a better tomorrow. KEP-Serena
Today we are having recycling at Kechara Soup Kitchen. Do drop by here if you would like to get ride of the recyclable items from home. KEP - Serena
8 months ago
Today we are having recycling at Kechara Soup Kitchen. Do drop by here if you would like to get ride of the recyclable items from home. KEP - Serena
Highlights from the Shize Peaceful Fire Puja: Seen here is Bam, Vajrayogini’s seed syllable and also Kechara's logo. - shared by Pastor Antoinette
8 months ago
Highlights from the Shize Peaceful Fire Puja: Seen here is Bam, Vajrayogini’s seed syllable and also Kechara's logo. - shared by Pastor Antoinette
Highlights from the Shize Peaceful Fire Puja: More melted butter was offered. - shared by Pastor Antoinette
8 months ago
Highlights from the Shize Peaceful Fire Puja: More melted butter was offered. - shared by Pastor Antoinette
H.E. Zawa Rinpoche in deep concentration. - shared by Pastor Antoinette
8 months ago
H.E. Zawa Rinpoche in deep concentration. - shared by Pastor Antoinette
Geshela is seen here wearing ceremonial hat called tsoksha. - shared by Pastor Antoinette
8 months ago
Geshela is seen here wearing ceremonial hat called tsoksha. - shared by Pastor Antoinette
The Shize Fire Puja was performed according to scriptural sources. - shared by Pastor Antoinette
8 months ago
The Shize Fire Puja was performed according to scriptural sources. - shared by Pastor Antoinette
To find out more about the substances offered during jinsek/fire puja, have a read here: http://bit.ly/WhatIsFirePuja - shared by Pastor Antoinette
8 months ago
To find out more about the substances offered during jinsek/fire puja, have a read here: http://bit.ly/WhatIsFirePuja - shared by Pastor Antoinette
More about the symbolism of the offering items here: http://bit.ly/WhatIsFirePuja - shared by Pastor Antoinette
8 months ago
More about the symbolism of the offering items here: http://bit.ly/WhatIsFirePuja - shared by Pastor Antoinette
Amongst all pujas, the fire puja is considered the king of all Pujas. It is the most powerful of all pujas within Tibetan Buddhism and its purpose is basically to remove all obstacles and its stains to enlightenment.
8 months ago
Amongst all pujas, the fire puja is considered the king of all Pujas. It is the most powerful of all pujas within Tibetan Buddhism and its purpose is basically to remove all obstacles and its stains to enlightenment.
Highlights from the Shize Peaceful Fire Puja: Graceful hand mudras were also part of the ritual. - shared Pastor Antoinette
8 months ago
Highlights from the Shize Peaceful Fire Puja: Graceful hand mudras were also part of the ritual. - shared Pastor Antoinette
Highlights from the Shize Peaceful Fire Puja: One by one the offering substances were offered accompanied by traditional Tibetan recitations. - shared by Pastor Antoinette
8 months ago
Highlights from the Shize Peaceful Fire Puja: One by one the offering substances were offered accompanied by traditional Tibetan recitations. - shared by Pastor Antoinette
Highlights from the Shize Peaceful Fire Puja: JP Thong ensuring that Geshela's ritual items are within easy reach. - shared by Pastor Antoinette
8 months ago
Highlights from the Shize Peaceful Fire Puja: JP Thong ensuring that Geshela's ritual items are within easy reach. - shared by Pastor Antoinette
Highlights from the Shize Peaceful Fire Puja: Pastor David Lai & Frederick Law were also on hand to assist with the puja ritual substances. - shared by Pastor Antoinette
8 months ago
Highlights from the Shize Peaceful Fire Puja: Pastor David Lai & Frederick Law were also on hand to assist with the puja ritual substances. - shared by Pastor Antoinette
Highlights from the Shize Peaceful Fire Puja: Pastor Niral Patel assisting H.E. Zawa Rinpoche during the puja. - shared by Pastor Antoinette
8 months ago
Highlights from the Shize Peaceful Fire Puja: Pastor Niral Patel assisting H.E. Zawa Rinpoche during the puja. - shared by Pastor Antoinette
Highlights from the Shize Peaceful Fire Puja: Peaceful fire pujas are excellent to remove inauspiciousness, problems that might be coming to our lifespan, wisdom, wealth, growth of Dharma. - shared by Pastor Antoinette
8 months ago
Highlights from the Shize Peaceful Fire Puja: Peaceful fire pujas are excellent to remove inauspiciousness, problems that might be coming to our lifespan, wisdom, wealth, growth of Dharma. - shared by Pastor Antoinette
Highlights from the Shize Peaceful Fire Puja: Over 100 Kecharians & their loved ones spent the Sunday evening immersed in this obstacle pacifying puja. - shared by Pastor Antoinette
8 months ago
Highlights from the Shize Peaceful Fire Puja: Over 100 Kecharians & their loved ones spent the Sunday evening immersed in this obstacle pacifying puja. - shared by Pastor Antoinette
Highlights from the Shize Peaceful Fire Puja: H.E. Zawa Dakpa and Geshe Janchup Gyaltsen Lama inspecting the offering substances. - shared by Pastor Antoinette
8 months ago
Highlights from the Shize Peaceful Fire Puja: H.E. Zawa Dakpa and Geshe Janchup Gyaltsen Lama inspecting the offering substances. - shared by Pastor Antoinette
Highlights from the Shize Peaceful Fire Puja: H.E. Zawa Rinpoche & Geshe Janchup making last minute checks before the commencement of the Jinsek or Fire Puja. - shared by Pastor Antoinette
8 months ago
Highlights from the Shize Peaceful Fire Puja: H.E. Zawa Rinpoche & Geshe Janchup making last minute checks before the commencement of the Jinsek or Fire Puja. - shared by Pastor Antoinette
Highlights from the Shize Peaceful Fire Puja: The arrival of the Sangha conducting this sacred puja accompanied by Changtso Beng Kooi and Pastor Niral Patel - shared by Pastor Antoinette
8 months ago
Highlights from the Shize Peaceful Fire Puja: The arrival of the Sangha conducting this sacred puja accompanied by Changtso Beng Kooi and Pastor Niral Patel - shared by Pastor Antoinette
Highlights from the Shize Peaceful Fire Puja: The site of the Peaceful Fire Puja the calls upon the pacifying energies of Shize Shugden. - shared by Pastor Antoinette
8 months ago
Highlights from the Shize Peaceful Fire Puja: The site of the Peaceful Fire Puja the calls upon the pacifying energies of Shize Shugden. - shared by Pastor Antoinette
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Dorje Shugden
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