Recipes: Breakfast

Sep 1, 2011 | Views: 566

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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  • nicholas
    Tuesday, Oct 15. 2019 06:48 PM
    Nearly 25 years ago, then Boston Herald photographer Curtis Ackerman captured the enclosed image of Boston Police Officer Frank Pomodoro comforting his partner and police horse, Fritz, who had fallen into a sidewalk construction hole that had been covered over by a steel plate just outside the old District D-4 station which, at the time, was located in the area of Berke…ley Street and Warren Ave. Pomodoro was inside the station when someone came running in and told him that his horse had fallen into a hole. When Pomodoro got outside, he immediately feared the worst. A broken leg and he knew that his partner of three years would have to be put down. In fact, according to Pomodoro, the one question he hears more often than any other when people reference the picture of his horse in the hole is whether or not Fritz survived the fall. In response to that question, Pomodoro gratefully offers the following, “He was back to work in three weeks and, luckily, he only suffered a cut to one of his front legs.”

    Reflecting back on that day, Pomodoro says a number of things still stick out and have stayed with him to this day. “The compassion of people on that day is one of the things I’ll never forget. It was really amazing. Perfect strangers and even one guy I had locked up came running over to help Fritz.” Pomodoro says the help provided by perfect strangers was especially evident when the Fire Department arrived on scene and secured a rope around Fritz because there was some concern that the horse might slip or slide deeper into the hole.

    Read more about this beautiful story at http://bit.ly/33ruMXE
  • S.Prathap
    Tuesday, Oct 15. 2019 04:41 PM
    Trekking in Tibet is a good way to explore Tibet.It is really challenging for anyone going to Tibet itself due the high attitude and further going trekking will more challenging.

    For pilgrims they would go circumambulating the holy Mount Kailash as a practice to purify their karma and it will take at least 3 days to round the holy mountains.This article is really informative and thank you very much for sharing with us.

    Read more : https://bit.ly/2VIT64B
  • sarassitham
    Tuesday, Oct 15. 2019 04:36 PM
    Thank you for the sharing of the historical site of Buddhism in Indonesia . Very interesting article provide adequate information on the ancient sites. Amazing and fascinated with the Buddhism journey. A great read to know the nation with the largest Muslim population and Buddhist sanctuary in the world.

    Great to know that the oldest religion worshiped the mother nature, with the supernormal power and trully believed in people. Enjoyed the great read of the three oldest Buddhist Kingdom. The Kalingga, the earliest Hindu-Buddhist Kingdom in Central Java, The Medang has become a famous pilgrimage and tourist site of the country, and The Srivijaya the famous of for the practice of Vajrayana Buddhism.

    Hope to visit and to explore the most incredible heritage site of the Buddhist Kingdoms of Indonesia.
  • Yee Yin
    Tuesday, Oct 15. 2019 02:23 PM
    This is heart-warming to see these nice messages for Rinpoche. When Rinpoche announced that he was a Dorje Shugden practitioner, many people posted rude and insulting messages on Rinpoche’s social media accounts.

    It is ok to have a different opinion or different choices in life, we must respect that. It is what the Buddha has taught as well. Many of the insulting comments for Rinpoche were written by so-called Buddhists, this is very disappointing.

    Rinpoche had shown us what patience, compassion and kindness are. He used his whole life to give the Dharma to everyone without wanting anything in return. His teachings are no different from what the Buddha had taught. Even though there are many people who attacked Rinpoche verbally, Rinpoche was not discouraged, he continued to share the Dharma with us.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/behind-the-scenes/thank-you-for-the-positivity.html
  • Samfoonheei
    Tuesday, Oct 15. 2019 12:37 PM
    Beautiful pictures of H.E Zava Damdin Rinpoche, an erudite Mongolian Buddhist master conferring the initiation of Yamantaka and Dorje Shugden to a crowd of 10,000 people. He was recognised as the reincarnation of one of the greatest Buddhist masters, yogis, healers, scholars and mahasiddhas in Mongolia. A great scholar within the Gelug tradition of Tibetan Buddhism, he wrote numerous volumes of philosophic writings which are still been used till today. Interesting read of a GREAT Lama.
    Thank you for this sharing

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/dorje-shugden/10000-%d0%bc%d0%be%d0%bd%d0%b3%d0%be%d0%bb-%d1%85%d2%af%d0%bd-%d0%b4%d0%be%d1%80%d0%b6-%d1%88%d2%af%d0%b3%d0%b4%d1%8d%d0%bd-%d1%81%d0%b0%d1%85%d0%b8%d1%83%d1%81%d0%bd%d1%8b-%d0%b0%d0%bc%d0%b8%d0%bd.html
  • Samfoonheei
    Tuesday, Oct 15. 2019 12:35 PM
    Well I do enjoy watching scary and haunting videos even when told its scary. Out of curiosity I enjoy watching ghostly encounters and supernatural happenings. Good or bad, all of these videos have a paranormal . From haunted houses, paranormal possessions, to hilarious horror spoofs, while other good supernatural horror videos are about demons and devils. Many of the best supernatural horror movies or videos have produced sequels and spin-offs. Anyway I do believe unseen beings, ghost do exist due to their previous karma . All these stories whether its real life stories or just movies tells us the truth of suffering.
    Thank you Rinpoche for this interesting sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/science-mysteries/a-haunting-echoes-from-the-past.html
  • m.priyaa
    Monday, Oct 14. 2019 09:51 PM
    மிகவும் நன்றி ரின்போச்சே அவா்களே.இவரின் தெய்வ சக்தியின் மகிமை பல௫ம் பெற்றுள்ளனா்.அதில் ஒன்றுதான் இது.
    For more details-https://bit.ly/2Me2tGx
  • S.Prathap
    Monday, Oct 14. 2019 05:10 PM
    From the article , we know that what we can take more to keep us healthy.It is good to know about these quantity of food and the amount of calories it contents.

    There is too much calories in manufactured food,no wonder why people these day getting fat and harder to lose weight.Thank you so much for sharing this good and informative article with us.
  • Samfoonheei
    Monday, Oct 14. 2019 05:01 PM
    Rejoice to the many people from the different parts over the world who received the precious blessings of Dorje Shugden. They came and saw those beautiful pictures ,booklets and so forth. They are truly fortunate to receive it through the hard work of kecharian have coming with this idea to share Dorje Shugden with many people. Each and every one left a happy memory with them. After all Dorje Shugden is no other than the emanation of the Wisdom Buddha Manjushri. Invoking his blessings and assistance attracts the energies of wisdom, will change our lives.
    Thank you for sharing these beautiful pictures.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/current-affairs/kechara-spreads-the-practice-of-dorje-shugden.html
  • Samfoonheei
    Monday, Oct 14. 2019 05:00 PM
    Zasep Tulku Rinpoche a respected, courage, highly attained Lama and a well known dedicated and devoted Dorje Shugden practitioner . Having a strong guru devotion , courage ,great teaching abilities, he is truly a Great Lama who has uphold the lineage and be of benefit to others. He is admired by many for his courage speaking against the odds and defending about Dorje Shugden practice. He speaks the truth of the practice , the preservation of the Gelug lineage and Tibetan Buddhism. Zasep Rinpoche also acknowledges that the Shugden controversy was orchestrated by the Tibetan Leadership to deflect attention from their incompetence. Dorje Shugden has been practiced for centuries by many high lamas. He even said that it was Dorje Shugden that has exhorted the Dalai Lama to flee Tibet.
    In his autobiography,… A Tulku’s Journey From Tibet To Canada tells us a thousand words his account and experience as a refugee. He was forced to flee his invaded country, on a desperate journey to refugee status in Nepal, travelling through a number of countries and finally, citizenship in Canada. The book gives readers an intimate look into the life of one of the remaining Tibetan born and trained masters. A definite good book to catch hold as its contain all of the elements of a great spiritual bio. He continues to share precious knowledge through an expanding of books, which is available in many countries.
    Thank you Rinpoche for this wonderful sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/great-lamas-masters/zasep-rinpoche-speaks-plainly-about-dorje-shugden.html?
  • nicholas
    Monday, Oct 14. 2019 04:54 PM
    A dog, cat, bird or any animal you bring home is not a pet. You may think of them as so, but they don’t think that way about themselves. To them you are their hope, love, family and safety. If you cannot take care of them, don’t get them in… the first place. Just like any family member when young, they are cute and cuddly, but as they grow, they become adults. You don’t get rid of a family member when they are not cute and cuddly anymore do you? All animals have feelings of pain, sorrow, joy, love, fear and security just like us. Don’t cause them any pain or anxiety. They need us as we need them.

    They are not a commodity, toy, entertainment, punching bag or some fixture to abuse or get rid of when we don’t want them anymore. Think how you would feel if you were them and you were dumped somewhere? Imagine if you are just something to be eliminated when your not cuddly and cute anymore or just ‘get in the way?’ Be kind to animals especially the ones you bring home and cuddle and love when they are babies. You are their world and the only world they have in their restricted lives. Remember we took them from their mothers, families and separated them from their siblings when very young and environments and forced them into our environments. We owe them some loyalty.

    Tsem Rinpoche

    http://bit.ly/2VEagR3
  • nicholas
    Monday, Oct 14. 2019 04:54 PM
    On a visit to the Modisa Wildlife Project near Maun, Botswana, traveller John Hawkins captured this heartwarming footage that shows the incredible bond between a lioness and her rescuer. In the video, Sirga can be seen eagerly pacing back and forth behind a fence as the man, Valentin Gruener, unlocks the gate. Once the gate is opened, the 110-pound lioness jumps onto Gruener—for a cuddly, full-body embrace! Sirga clearly displays her affection for the man, rubbing noses with him during the hug and even laying across his lap on the ground. What an amazing friendship!

    Watch the beautiful video at http://bit.ly/35xJBdb
  • sarassitham
    Monday, Oct 14. 2019 03:18 PM
    Thank you for the sharing the mystery of the sailing stone. Actually we need to thank the mother earth for creating all the wonders and miracles. Making scientists puzzled in their research and a loss to explain how or why rocks appear to move around by themselves.

    It is very interesting and sound crazy. I never heard of this phenomenon before, but those photos made me google for further information.. I really hope to get here one day just to feel the extraordinary scenery and to witness the incredible phenomenon. Enjoyed the article and the photos.
  • nicholas
    Monday, Oct 14. 2019 02:40 PM
    Released in 2005, EARTHLINGS premiered at the Artivist Film Festival and won the Best Documentary Feature. It then went on to win the Best Content Award and Best Documentary Film at the Boston International Film Festival and the San Diego Film Festival respectively.

    What is this video that made such an impact on these renowned film recognition boards?

    The 95-minute documentary was inspired by Shaun Monson. He’s a writer, producer and director who had previous shot footage of animal shelters within Los Angeles. He did it to produce a series of public service announcements… however, what he saw had such a profound effect on him that he decided to produce what became known as Earthlings.

    Read more about Earthlings at http://bit.ly/31c3HGx
  • nicholas
    Monday, Oct 14. 2019 02:38 PM
    Worldcrunch reports a historic change in Palitana, an Indian city, which has become the first all-vegetarian city in the world.

    Behind this revolutionary change are the Jain monks who went on a hunger strike to pressure the state of Gujarat to outlaw animal slaughter in their city. The hunger strike was successful and the Gujarat government imposed a ban on animal slaughter and outlawed the sale of meat and eggs.

    About 5 million people in India practice Jainism and agree with the ban.

    Virat Sagar Maharaj, a Jain monk, says, “Everyone in this world – whether animal or human being or a very small creature – has all been given the right to live by God.”

    http://bit.ly/2B7h9kk

1 · 2 · 3 · 4 · 5 · »

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Technical: Lew Kwan Leng, Justin Ripley, Yong Swee Keong
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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!

Tsem Rinpoche

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  Bigfoot, Yeti, Sasquatch

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

Click on the images to view the bigger version. And scroll down and click on "View All Photos" to view more images.
Third picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal.
Height: 33ft (10m)
3 months ago
Third picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal. Height: 33ft (10m)
Second picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal.
Height: 33ft (10m)
3 months ago
Second picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal. Height: 33ft (10m)
First picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal.
Height: 33ft (10m)
3 months ago
First picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal. Height: 33ft (10m)
The first title published by Kechara Comics is Karuna Finds A Way. It tells the tale of high-school sweethearts Karuna and Adam who had what some would call the dream life. Everything was going great for them until one day when reality came knocking on their door. Caught in a surprise swindle, this loving family who never harmed anyone found themselves out of luck and down on their fortune. Determined to save her family, Karuna goes all out to find a solution. See what she does- https://bit.ly/2LSKuWo
3 months ago
The first title published by Kechara Comics is Karuna Finds A Way. It tells the tale of high-school sweethearts Karuna and Adam who had what some would call the dream life. Everything was going great for them until one day when reality came knocking on their door. Caught in a surprise swindle, this loving family who never harmed anyone found themselves out of luck and down on their fortune. Determined to save her family, Karuna goes all out to find a solution. See what she does- https://bit.ly/2LSKuWo
Very powerful story! Tibetan Resistance group Chushi Gangdruk reveals how Dalai Lama escaped in 1959- https://bit.ly/2S9VMGX
3 months ago
Very powerful story! Tibetan Resistance group Chushi Gangdruk reveals how Dalai Lama escaped in 1959- https://bit.ly/2S9VMGX
At Kechara Forest Retreat land we have nice fresh spinach growing free of chemicals and pesticides. Yes!
3 months ago
At Kechara Forest Retreat land we have nice fresh spinach growing free of chemicals and pesticides. Yes!
See beautiful pictures of Manjushri Guest House here- https://bit.ly/2WGo0ti
4 months ago
See beautiful pictures of Manjushri Guest House here- https://bit.ly/2WGo0ti
Beginner’s Introduction to Dorje Shugden~Very good overview https://bit.ly/2QQNfYv
4 months ago
Beginner’s Introduction to Dorje Shugden~Very good overview https://bit.ly/2QQNfYv
Fresh eggplants grown on Kechara Forest Retreat\'s land here in Malaysia
4 months ago
Fresh eggplants grown on Kechara Forest Retreat's land here in Malaysia
Most Venerable Uppalavanna – The Chief Female Disciple of Buddha Shakyamuni - She exhibited many supernatural abilities gained from meditation and proved to the world females and males are equal in spirituality- https://bit.ly/31d9Rat
4 months ago
Most Venerable Uppalavanna – The Chief Female Disciple of Buddha Shakyamuni - She exhibited many supernatural abilities gained from meditation and proved to the world females and males are equal in spirituality- https://bit.ly/31d9Rat
Thailand’s ‘Renegade’ Yet Powerful Buddhist Nuns~ https://bit.ly/2Z1C02m
4 months ago
Thailand’s ‘Renegade’ Yet Powerful Buddhist Nuns~ https://bit.ly/2Z1C02m
Mahapajapati Gotami – the first Buddhist nun ordained by Lord Buddha- https://bit.ly/2IjD8ru
4 months ago
Mahapajapati Gotami – the first Buddhist nun ordained by Lord Buddha- https://bit.ly/2IjD8ru
The Largest Buddha Shakyamuni in Russia | 俄罗斯最大的释迦牟尼佛画像- https://bit.ly/2Wpclni
4 months ago
The Largest Buddha Shakyamuni in Russia | 俄罗斯最大的释迦牟尼佛画像- https://bit.ly/2Wpclni
Sacred Vajra Yogini
4 months ago
Sacred Vajra Yogini
Dorje Shugden works & archives - a labour of commitment - https://bit.ly/30Tp2p8
4 months ago
Dorje Shugden works & archives - a labour of commitment - https://bit.ly/30Tp2p8
Mahapajapati Gotami, who was the first nun ordained by Lord Buddha.
5 months ago
Mahapajapati Gotami, who was the first nun ordained by Lord Buddha.
Mahapajapati Gotami, who was the first nun ordained by Lord Buddha. She was his step-mother and aunt. Buddha\'s mother had passed away at his birth so he was raised by Gotami.
5 months ago
Mahapajapati Gotami, who was the first nun ordained by Lord Buddha. She was his step-mother and aunt. Buddha's mother had passed away at his birth so he was raised by Gotami.
Another nun disciple of Lord Buddha\'s. She had achieved great spiritual abilities and high attainments. She would be a proper object of refuge. This image of the eminent bhikkhuni (nun) disciple of the Buddha, Uppalavanna Theri.
5 months ago
Another nun disciple of Lord Buddha's. She had achieved great spiritual abilities and high attainments. She would be a proper object of refuge. This image of the eminent bhikkhuni (nun) disciple of the Buddha, Uppalavanna Theri.
Wandering Ascetic Painting by Nirdesha Munasinghe
5 months ago
Wandering Ascetic Painting by Nirdesha Munasinghe
High Sri Lankan monks visit Kechara to bless our land, temple, Buddha and Dorje Shugden images. They were very kind-see pictures- https://bit.ly/2HQie2M
5 months ago
High Sri Lankan monks visit Kechara to bless our land, temple, Buddha and Dorje Shugden images. They were very kind-see pictures- https://bit.ly/2HQie2M
This is pretty amazing!

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

Always be kind to animals and eat vegetarian- https://bit.ly/2Psp8h2
5 months ago
My Dharma boy (left) and Oser girl loves to laze around on the veranda in the mornings. They enjoy all the trees, grass and relaxing under the hot sun. Sunbathing is a favorite daily activity. I care about these two doggies of mine very much and I enjoy seeing them happy. They are with me always. Tsem Rinpoche Always be kind to animals and eat vegetarian- https://bit.ly/2Psp8h2
After you left me Mumu, I was alone. I have no family or kin. You were my family. I can\'t stop thinking of you and I can\'t forget you. My bond and connection with you is so strong. I wish you were by my side. Tsem Rinpoche
5 months ago
After you left me Mumu, I was alone. I have no family or kin. You were my family. I can't stop thinking of you and I can't forget you. My bond and connection with you is so strong. I wish you were by my side. Tsem Rinpoche
This story is a life-changer. Learn about the incredible Forest Man of India | 印度“森林之子”- https://bit.ly/2Eh4vRS
5 months ago
This story is a life-changer. Learn about the incredible Forest Man of India | 印度“森林之子”- https://bit.ly/2Eh4vRS
Part 2-Beautiful billboard in Malaysia of a powerful Tibetan hero whose life serves as a great inspiration- https://bit.ly/2UltNE4
5 months ago
Part 2-Beautiful billboard in Malaysia of a powerful Tibetan hero whose life serves as a great inspiration- https://bit.ly/2UltNE4
Part 1-Beautiful billboard in Malaysia of a powerful Tibetan hero whose life serves as a great inspiration- https://bit.ly/2UltNE4
5 months ago
Part 1-Beautiful billboard in Malaysia of a powerful Tibetan hero whose life serves as a great inspiration- https://bit.ly/2UltNE4
The great Protector Manjushri Dorje Shugden depicted in the beautiful Mongolian style. To download a high resolution file: https://bit.ly/2Nt3FHz
5 months ago
The great Protector Manjushri Dorje Shugden depicted in the beautiful Mongolian style. To download a high resolution file: https://bit.ly/2Nt3FHz
The Mystical land of Shambhala is finally ready for everyone to feast their eyes and be blessed. A beautiful post with information, art work, history, spirituality and a beautiful book composed by His Holiness the 6th Panchen Rinpoche. ~ https://bit.ly/309MHBi
5 months ago
The Mystical land of Shambhala is finally ready for everyone to feast their eyes and be blessed. A beautiful post with information, art work, history, spirituality and a beautiful book composed by His Holiness the 6th Panchen Rinpoche. ~ https://bit.ly/309MHBi
Beautiful pictures of the huge Buddha in Longkou Nanshan- https://bit.ly/2LsBxVb
5 months ago
Beautiful pictures of the huge Buddha in Longkou Nanshan- https://bit.ly/2LsBxVb
The reason-Very interesting thought- https://bit.ly/2V7VT5r
5 months ago
The reason-Very interesting thought- https://bit.ly/2V7VT5r
NEW Bigfoot cafe in Malaysia! Food is delicious!- https://bit.ly/2VxdGau
5 months ago
NEW Bigfoot cafe in Malaysia! Food is delicious!- https://bit.ly/2VxdGau
DON\'T MISS THIS!~How brave Bonnie survived by living with a herd of deer~ https://bit.ly/2Lre2eY
5 months ago
DON'T MISS THIS!~How brave Bonnie survived by living with a herd of deer~ https://bit.ly/2Lre2eY
Global Superpower China Will Cut Meat Consumption by 50%! Very interesting, find out more- https://bit.ly/2V1sJFh
5 months ago
Global Superpower China Will Cut Meat Consumption by 50%! Very interesting, find out more- https://bit.ly/2V1sJFh
You can download this beautiful Egyptian style Dorje Shugden Free- https://bit.ly/2Nt3FHz
5 months ago
You can download this beautiful Egyptian style Dorje Shugden Free- https://bit.ly/2Nt3FHz
Beautiful high file for print of Lord Manjushri. May you be blessed- https://bit.ly/2V8mwZe
5 months ago
Beautiful high file for print of Lord Manjushri. May you be blessed- https://bit.ly/2V8mwZe
Mongolian (Oymiakon) Shaman in Siberia, Russia. That is his real outfit he wears. Very unique. TR
5 months ago
Mongolian (Oymiakon) Shaman in Siberia, Russia. That is his real outfit he wears. Very unique. TR
Find one of the most beautiful temples in the world in Nara, Japan. It is the 1,267 year old Todai-ji temple that houses a 15 meter Buddha Vairocana statue who is a cosmic and timeless Buddha. Emperor Shomu who sponsored this beautiful temple eventually abdicated and ordained as a Buddhist monk. Very interesting history and story. One of the places everyone should visit- https://bit.ly/2VgsHhK
5 months ago
Find one of the most beautiful temples in the world in Nara, Japan. It is the 1,267 year old Todai-ji temple that houses a 15 meter Buddha Vairocana statue who is a cosmic and timeless Buddha. Emperor Shomu who sponsored this beautiful temple eventually abdicated and ordained as a Buddhist monk. Very interesting history and story. One of the places everyone should visit- https://bit.ly/2VgsHhK
Manjusri Kumara (bodhisattva of wisdom), India, Pala dynesty, 9th century, stone, Honolulu Academy of Arts
5 months ago
Manjusri Kumara (bodhisattva of wisdom), India, Pala dynesty, 9th century, stone, Honolulu Academy of Arts
Silver Manjusri figure from Ngemplak Semongan (Indonesia). Apparently during the Shailendra Dynasty, Mahayana Buddhism was very strong in Indonesia. This Dynasty promoted Mahayana Buddhism and Manjushri was a principal Buddha of worship.
5 months ago
Silver Manjusri figure from Ngemplak Semongan (Indonesia). Apparently during the Shailendra Dynasty, Mahayana Buddhism was very strong in Indonesia. This Dynasty promoted Mahayana Buddhism and Manjushri was a principal Buddha of worship.
In Buddhism: The Importance of Having a Clean Room- https://bit.ly/2ZgrbKS
5 months ago
In Buddhism: The Importance of Having a Clean Room- https://bit.ly/2ZgrbKS
There is an area near Lumbini, Nepal, they have sightings of Yeti for hundreds of years. So they have signages in the area with Yeti artwork to highlight this. Interesting. TR
5 months ago
There is an area near Lumbini, Nepal, they have sightings of Yeti for hundreds of years. So they have signages in the area with Yeti artwork to highlight this. Interesting. TR
Photos of footprints (Yeti) are from a high altitude pass (Darwa Pass) connecting Gangotri valley to Yamunotri valley through old pilgrim route.
5 months ago
Photos of footprints (Yeti) are from a high altitude pass (Darwa Pass) connecting Gangotri valley to Yamunotri valley through old pilgrim route.
Beautiful picture. Rare. Three holy beings.
5 months ago
Beautiful picture. Rare. Three holy beings.
May 1, 2019-I really enjoy this picture of these visitors visiting Dorje Shugden\'s grotto in Kechara Forest Retreat today. They look happy, light and blessed after doing their prayers to Dorje Shugden. I wanted to share this picture.- https://bit.ly/2UltNE4
5 months ago
May 1, 2019-I really enjoy this picture of these visitors visiting Dorje Shugden's grotto in Kechara Forest Retreat today. They look happy, light and blessed after doing their prayers to Dorje Shugden. I wanted to share this picture.- https://bit.ly/2UltNE4
A postcard of my great grand aunt Princess Nirgidma of Torghut-Tsem Rinpoche
6 months ago
A postcard of my great grand aunt Princess Nirgidma of Torghut-Tsem Rinpoche
Rei Kawakubo – Grand Dame of ‘Hiroshima Chic’- https://bit.ly/2Vz4N06
6 months ago
Rei Kawakubo – Grand Dame of ‘Hiroshima Chic’- https://bit.ly/2Vz4N06
Just now, this beautiful grape and orange infused water drink with a blue glass was brought in for me. I was amazed at the colors. Tsem Rinpoche
6 months ago
Just now, this beautiful grape and orange infused water drink with a blue glass was brought in for me. I was amazed at the colors. Tsem Rinpoche
We have to look in and change from within to find the way out of all that makes us unhappy.~Tsem Rinpoche 

www.tsemrinpoche.com
6 months ago
We have to look in and change from within to find the way out of all that makes us unhappy.~Tsem Rinpoche http://www.tsemrinpoche.com
Click on "View All Photos" above to view more images

Videos On The Go

Please click on the images to watch video
  • Always be kind to animals-They deserve to live just like us.
    3 months ago
    Always be kind to animals-They deserve to live just like us.
    Whales and dolphins playing with each other in the Pacific sea. Nature is truly incredible!
  • Bodha stupa July 2019-
    3 months ago
    Bodha stupa July 2019-
    Rainy period
  • Cute Tara girl having a snack. She is one of Kechara Forest Retreat’s resident doggies.
    4 months ago
    Cute Tara girl having a snack. She is one of Kechara Forest Retreat’s resident doggies.
  • Your Next Meal!
    4 months ago
    Your Next Meal!
    Yummy? Tasty? Behind the scenes of the meat on your plates. Meat is a killing industry.
  • This is Daw
    4 months ago
    This is Daw
    This is what they do to get meat on tables, and to produce belts and jackets. Think twice before your next purchase.
  • Don’t Take My Mummy Away!
    4 months ago
    Don’t Take My Mummy Away!
    Look at the poor baby chasing after the mother. Why do we do that to them? It's time to seriously think about our choices in life and how they affect others. Be kind. Don't break up families.
  • They do this every day!
    4 months ago
    They do this every day!
    This is how they are being treated every day of their lives. Please do something to stop the brutality. Listen to their cries for help!
  • What happened at Fair Oaks Farm?
    4 months ago
    What happened at Fair Oaks Farm?
    The largest undercover dairy investigation of all time. See what they found out at Fair Oaks Farm.
  • 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
    4 months ago
    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
    6 months ago
    Our Malaysian Prime Minister Dr. Mahathir speaks so well, logically and regarding our country’s collaboration with China for growth. It is refreshing to listen to Dr. Mahathir’s thoughts. He said our country can look to China for many more things such as technology and so on. Tsem Rinpoche
  • This is the first time His Holiness Dalai Lama mentions he had some very serious illness. Very worrying. This video is captured April 2019.
    6 months ago
    This is the first time His Holiness Dalai Lama mentions he had some very serious illness. Very worrying. This video is captured April 2019.
  • Beautiful Monastery in Hong Kong
    6 months ago
    Beautiful Monastery in Hong Kong
  • This dog thanks his hero in such a touching way. Tsem Rinpoche
    6 months ago
    This dog thanks his hero in such a touching way. Tsem Rinpoche
  • Join Tsem Rinpoche in prayer for H.H. Dalai Lama’s long life~ https://www.youtube.com/watch?v=gYy7JcveikU&feature=youtu.be
    6 months ago
    Join Tsem Rinpoche in prayer for H.H. Dalai Lama’s long life~ https://www.youtube.com/watch?v=gYy7JcveikU&feature=youtu.be
  • These people going on pilgrimage to a holy mountain and prostrating out of devotion and for pilgrimage in Tibet. Such determination for spiritual practice. Tsem Rinpoche
    6 months ago
    These people going on pilgrimage to a holy mountain and prostrating out of devotion and for pilgrimage in Tibet. Such determination for spiritual practice. Tsem Rinpoche
  • Beautiful new casing in Kechara for Vajra Yogini. Tsem Rinpoche
    6 months ago
    Beautiful new casing in Kechara for Vajra Yogini. Tsem Rinpoche
  • Get ready to laugh real hard. This is Kechara’s version of “Whatever Happened to Baby Jane!” We have some real talents in this video clip.
    6 months ago
    Get ready to laugh real hard. This is Kechara’s version of “Whatever Happened to Baby Jane!” We have some real talents in this video clip.
  • Recitation of Dorje Dermo‘s mantra or the Dharani of Glorious Vajra Claws. This powerful mantra is meant to destroy all obstacles that come in our way. Beneficial to play this mantra in our environments.
    7 months ago
    Recitation of Dorje Dermo‘s mantra or the Dharani of Glorious Vajra Claws. This powerful mantra is meant to destroy all obstacles that come in our way. Beneficial to play this mantra in our environments.
  • Beautiful
    7 months ago
    Beautiful
    Beautiful sacred Severed Head Vajra Yogini from Tsem Rinpoche's personal shrine.
  • My little monster cute babies Dharma and Oser. Take a look and get a cute attack for the day! Tsem Rinpoche
    7 months ago
    My little monster cute babies Dharma and Oser. Take a look and get a cute attack for the day! Tsem Rinpoche
  • Plse watch this short video and see how all sentient beings are capable of tenderness and love. We should never hurt animals nor should we eat them. Tsem Rinpoche
    7 months ago
    Plse watch this short video and see how all sentient beings are capable of tenderness and love. We should never hurt animals nor should we eat them. Tsem Rinpoche
  • Cruelty of some people have no limits and it’s heartbreaking. Being kind cost nothing. Tsem Rinpoche
    8 months ago
    Cruelty of some people have no limits and it’s heartbreaking. Being kind cost nothing. Tsem Rinpoche
  • SUPER ADORABLE and must see
    9 months ago
    SUPER ADORABLE and must see
    Tsem Rinpoche's dog Oser girl enjoying her snack in her play pen.
  • Cute!
    9 months ago
    Cute!
    Oser girl loves the balcony so much. - https://www.youtube.com/watch?v=RTcoWpKJm2c
  • Uncle Wong
    9 months ago
    Uncle Wong
    We were told by Uncle Wong he is very faithful toward Dorje Shugden. Dorje Shugden has extended help to him on several occasions and now Uncle Wong comes daily to make incense offerings to Dorje Shugden. He is grateful towards the help he was given.
  • Tsem Rinpoche’s Schnauzer Dharma boy fights Robot sphere from Arkonide!
    9 months ago
    Tsem Rinpoche’s Schnauzer Dharma boy fights Robot sphere from Arkonide!
  • Cute baby owl found and rescued
    9 months ago
    Cute baby owl found and rescued
    We rescued a lost baby owl in Kechara Forest Retreat.
  • Nice cups from Kechara!!
    10 months ago
    Nice cups from Kechara!!
    Dorje Shugden people's lives matter!
  • Enjoy a peaceful morning at Kechara Forest Retreat
    10 months ago
    Enjoy a peaceful morning at Kechara Forest Retreat
    Chirping birds and other forest animals create a joyful melody at the Vajrayogini stupa in Kechara Forest Retreat (Bentong, Malaysia).
  • His Holiness Kyabje Trijang Rinpoche makes offering of khata to Dorje Shugden.
    10 months ago
    His Holiness Kyabje Trijang Rinpoche makes offering of khata to Dorje Shugden.
    Trijang Rinpoche never gave up his devotion to Dorje Shugden no matter how much Tibetan government in exile pressured him to give up. He stayed loyal inspiring so many of us.
  • This topic is so hot in many circles right now.
    2 yearss ago
    This topic is so hot in many circles right now.
    This video is thought-provoking and very interesting. Watch! Thanks so much to our friends at LIVEKINDLY.
  • Chiropractic CHANGES LIFE for teenager with acute PAIN & DEAD LEG.
    2 yearss ago
    Chiropractic CHANGES LIFE for teenager with acute PAIN & DEAD LEG.
  • BEAUTIFUL PLACE IN NEW YORK STATE-AMAZING.
    2 yearss ago
    BEAUTIFUL PLACE IN NEW YORK STATE-AMAZING.
  • Leonardo DiCaprio takes on the meat Industry with real action.
    2 yearss ago
    Leonardo DiCaprio takes on the meat Industry with real action.
  • Do psychic mediums have messages from beyond?
    2 yearss ago
    Do psychic mediums have messages from beyond?
  • Lovely gift for my 52nd Birthday. Tsem Rinpoche
    2 yearss ago
    Lovely gift for my 52nd Birthday. Tsem Rinpoche
  • This 59-year-old chimpanzee was refusing food and ready to die until...
    2 yearss ago
    This 59-year-old chimpanzee was refusing food and ready to die until...
    she received “one last visit from an old friend” 💔💔
  • Bigfoot sighted again and made it to the news.
    2 yearss ago
    Bigfoot sighted again and made it to the news.
  • Casper is such a cute and adorable. I like him.
    2 yearss ago
    Casper is such a cute and adorable. I like him.
  • Dorje Shugden Monastery Amarbayasgalant  Mongolia's Ancient Hidden Gem
    2 yearss ago
    Dorje Shugden Monastery Amarbayasgalant Mongolia's Ancient Hidden Gem
  • Don't you love Hamburgers? See how 'delicious' it is here!
    2 yearss ago
    Don't you love Hamburgers? See how 'delicious' it is here!
  • Such a beautiful and powerful message from a person who knows the meaning of life. Tsem Rinpoche
    2 yearss ago
    Such a beautiful and powerful message from a person who knows the meaning of life. Tsem Rinpoche
  • What the meat industry figured out is that you don't need healthy animals to make a profit.
    2 yearss ago
    What the meat industry figured out is that you don't need healthy animals to make a profit.
    Sick animals are more profitable... farms calculate how close to death they can keep animals without killing them. That's the business model. How quickly they can be made to grow, how tightly they can be packed, how much or how little can they eat, how sick they can get without dying... We live in a world in which it's conventional to treat an animal like a block of wood. ~ Jonathan Safran Foer
  • This video went viral and it's a must watch!!
    2 yearss ago
    This video went viral and it's a must watch!!
  • SEE HOW THIS ANIMAL SERIAL KILLER HAS NO ISSUE BLUDGEONING THIS DEFENSELESS BEING.
    2 yearss ago
    SEE HOW THIS ANIMAL SERIAL KILLER HAS NO ISSUE BLUDGEONING THIS DEFENSELESS BEING.
    This happens daily in slaughterhouse so you can get your pork and Bak ku teh. Stop eating meat.

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CHAT PICTURES

Animal Liberation- Pastor Han Nee blessed the birds before releasing them. Lin Mun KSDS
22 hours ago
Animal Liberation- Pastor Han Nee blessed the birds before releasing them. Lin Mun KSDS
I’m ready to do the rehearsal :) Lin Mun KSDS
2 days ago
I’m ready to do the rehearsal :) Lin Mun KSDS
Asyley and team busy adjusting the sound system in the technical room. Lin Mun KSDS
2 days ago
Asyley and team busy adjusting the sound system in the technical room. Lin Mun KSDS
Throwback on Graduation - Hubert strong stance. Practicing his wushu performance. Lin Mun KSDS
2 days ago
Throwback on Graduation - Hubert strong stance. Practicing his wushu performance. Lin Mun KSDS
Throwback for graduation - Robey practicing her ballet in rehearsal. Lin Mun KSDS
2 days ago
Throwback for graduation - Robey practicing her ballet in rehearsal. Lin Mun KSDS
Teaching children to be kind to animals through the virtuous deed of animal liberation held in Kechara House. Alice, KSDS
6 days ago
Teaching children to be kind to animals through the virtuous deed of animal liberation held in Kechara House. Alice, KSDS
The youngest group of KSDS learned and experienced the self-defence session. Alice, KSDS.
6 days ago
The youngest group of KSDS learned and experienced the self-defence session. Alice, KSDS.
Vegetarian meals with sufficient nutrients are provided to the children ~ KSDS Woah Camp. Alice, KSDS
6 days ago
Vegetarian meals with sufficient nutrients are provided to the children ~ KSDS Woah Camp. Alice, KSDS
Children had fun with the teachers and parents during the game time. Alice, KSDS
6 days ago
Children had fun with the teachers and parents during the game time. Alice, KSDS
First Pilgrimage cum Camp held in Kechara Forest Retreat. Alice, KSDS.
6 days ago
First Pilgrimage cum Camp held in Kechara Forest Retreat. Alice, KSDS.
So happy for them to have opportunity to engage in dharma at a very young age. Lin Mun KSDS
1 week ago
So happy for them to have opportunity to engage in dharma at a very young age. Lin Mun KSDS
Teacher Grace and teacher Callista guided the teenage class on a blog article. They enjoyed it. Lin Mun KSDS
1 week ago
Teacher Grace and teacher Callista guided the teenage class on a blog article. They enjoyed it. Lin Mun KSDS
Children took a picture with Guru. Lin Mun KSDS
1 week ago
Children took a picture with Guru. Lin Mun KSDS
Teacher Asyley and teacher Melinda showed pictures and biography of Rinpoche to students. Lin Mun KSDS
1 week ago
Teacher Asyley and teacher Melinda showed pictures and biography of Rinpoche to students. Lin Mun KSDS
Children have so much fun during dharma class. Lin Mun KSDS
1 week ago
Children have so much fun during dharma class. Lin Mun KSDS
Sunday dharma class has resumed today after a long break. Lin Mun KSDS
1 week ago
Sunday dharma class has resumed today after a long break. Lin Mun KSDS
Teacher Kien is a good story teller. Children enjoy listening to his dharma sharing. Lin Mun KSDS
2 weeks ago
Teacher Kien is a good story teller. Children enjoy listening to his dharma sharing. Lin Mun KSDS
Teacher Melinda guided children to recite mantra during dharma class. Lin Mun KSDS
2 weeks ago
Teacher Melinda guided children to recite mantra during dharma class. Lin Mun KSDS
Children and teachers practise some moves for the Graduation performance. Lin Mun KSDS
2 weeks ago
Children and teachers practise some moves for the Graduation performance. Lin Mun KSDS
So many happy moments for teachers and students during dharma class. Lin Mun KSDS
2 weeks ago
So many happy moments for teachers and students during dharma class. Lin Mun KSDS
Throwback Graduation 2018 - Video recording for the event. Lin Mun KSDS
2 weeks ago
Throwback Graduation 2018 - Video recording for the event. Lin Mun KSDS
Teachers & students do prostration before the start of dharma class. Lin Mun KSDS
3 weeks ago
Teachers & students do prostration before the start of dharma class. Lin Mun KSDS
Teenage dharma class in Gompa Kechara House. Lin Mun KSDS
3 weeks ago
Teenage dharma class in Gompa Kechara House. Lin Mun KSDS
Teacher Kien shared about Rinpoche’s biography from the Promise book. Lin Mun KSDS
3 weeks ago
Teacher Kien shared about Rinpoche’s biography from the Promise book. Lin Mun KSDS
Learning about altar set up during dharma class. Lin Mun KSDS
3 weeks ago
Learning about altar set up during dharma class. Lin Mun KSDS
The Promise
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