Recipes: Low Fat

Aug 14, 2011 | Views: 375

Low Fat

(Source: http://www.theppk.com/category/recipe/low-fat/)

Index

  1. Roasty Soba Bowl with Miso Tahini
  2. Cherry Chocolate Chunk Mini Loaves
  3. Seitan Porcine Beef Stew
  4. Raspberry Truffle Brownies
  5. Hottie Black Eyed Peas with Ginger Mashed Sweet Potatoes & Apples
  6. Wild Rice Salad with Oranges & Roasted Beets
  7. Marbled Banana Bread
  8. Chocolate Pumpkin Loaf
  9. Apple Pie Pancakes
  10. Chilled Golden Beet & Ginger Soup
  11. Portland Porch Lettuce Wraps
  12. Mushroom Barley Soup with Fresh Herbs
  13. Smoky Maple Sausages
  14. Ancho Lentil Tacos
  15. Pesto Soup with Gnocchi, Beans & Greens
  16. Black Beans & Quinoa with Chipotle Raspberry Sauce
  17. Roasted Yellow Beet Salad with Warm Maple Mustard Dressing
  18. Swiss Chard Frittata
  19. Olive Lentil Burgers
  20. Chickpea Rice Soup with Cabbage
  21. Miso Soba Stir Fry with Greens and Beans
  22. Trattoria Pasta Salad
  23. Orange Ginger Baked Tofu
  24. Gingerbread Flax Muffins
  25. Spinach Linguine with Edamame Pesto

1. Roasty Soba Bowl with Miso Tahini

Recipe:

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

For the dressing:

  • 1/4 cup mellow white miso
  • 1/4 cup tahini
  • 1 cloves garlic
  • 1/2 cup to 3/4 cup water

Optional: fresh herbs for garnish (dill, cilantro and parsley are all good choices.)

Serves 4

Time: 30 mins (or 45 minutes if you don’t have lentils prepared)

Method:

  1. Cook the lentils if you don’t already have prepared ones (1 cup dry is about 2 cups cooked.) While the water for the soba is boiling, preheat the oven to 425 F and chop the cauliflower into large florets. It’s easy to do this by chopping it in half lengthwise, pulling of the leafy base and then pulling off the florets with your hands.
  2. When the water boils, prepare soba according to package directions. Once cooked, drain and set aside, rinsing with cold water to prevent sticking.
  3. Line a large rimmed baking sheet with parchment paper anvd spray with non stick cooking spray. Toss the cauliflower on the with the olive oil, salt and pepper. Roast for about 20 minutes, flipping once, until aromatic nicely toasted.
  4. In the meantime, place all dressing ingredients in a small blender. A Magic Bullet works great here. Start with 1/2 cup water, and then add another 1/4 to thin, if you like.
  5. Assemble the bowl:
  6. Divide soba noodles into big bowls. Top with lentils, cauliflower and plenty of sauce. Garnish with herbs and serve!

 

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2. Cherry Chocolate Chunk Mini Loaves

Recipe

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

Makes 8 loaves

Method:

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

Notes:

If you want to use an 8×4 loaf pan then bake for about 50 minutes, up to an hour. If you want to use muffins, then 12 muffins should take about 20 minutes.

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

 

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3. Seitan Porcine Beef Stew

Recipe:

  • 1 tablespoon olive oil
  • 1 large onion, quartered and thickly sliced
  • 4 cloves garlic, minced
  • 3 medium carrot, peeled, sliced on a bias, 1/2 inch thick
  • 1 cup red wine
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground fennel or crushed fennel seeds
  • Fresh black pepper
  • 1 teaspoon salt
  • 1 oz dried porcini mushrooms
  • 3 cups vegetable broth
  • 1 1/2 pounds potatoes (any type), lazily peeled, cut in 1 1/2 inch chunks
  • 1/4 cup all purpose flour
  • 1/2 cup water
  • 2 tablespoons tomato paste
  • vegan sausages, sliced into chunky half mooons
  • Chopped fresh parsley for garnish (optional)

Serves 6 to 8

Time: 45 minutes

Method:

  1. Preheat a 4 quart pot over medium high heat.
  2. Saute onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
  3. Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fennel, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
  4. Add porcinis and vegetable broth, cover and bring to a full boil for 5 minutes or so, to quickly cook the procinis. Now add the potatoes, lower heat and bring to a simmer (not a full boil). Let the potatoes cook just until fork tender, about 15 minutes.
  5. In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the broth/flour to the pot, mixing well. Mix in the tomato paste. Let thicken for 5 minutes or so. Add the sausages and continue to cook. In about 5 more minutes it should be perfectly thick but still smooth. Taste for salt and seasonings, and serve! Sprinkle individual servings with fresh parsley if you want to be 70s food chic.

 

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4. Raspberry Truffle Brownies

Recipe:

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

Makes 12 brownies

Method:

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

Notes:

This is one of those rare occasions where frozen fruit actually works better than fresh, so don’t worry about raspberries being out of season.

Use a naturally sweetened fruit spread if you can find one.

For the dry sweetener, use Sucanat, but any sugar will do.

To get brownies as fudgy as possible, be careful not to overbake. These really benefit from chilling in the fridge for a few hours.

To slice brownies, use a blunt knife (a butter knife or a plastic knife) and dip in water after each slice.

 

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5. Hottie Black Eyed Peas with Ginger Mashed Sweet Potatoes & Apples

Recipe:

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

Serves 4 to 6

Time: 45 minutes

Method:

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

Notes:

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

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

 

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6. Wild Rice Salad with Orange & Roasted Beans

Recipe

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

Serves 4

Time: 10 minutes once all ingredients are prepared, but more like 3 hours if not

Active time: 15 minutes

Method

  1. First prepare the orange segments. Slice a thin layer off the top and bottom of the orange, then place the orange right side up on the cutting board and simply slice the peel downward, using a chef’s knife and following the natural curve of the orange. A little of the white part (called the “pith”) is okay, just try to get as much orange as you can. Then slice the orange width wise and cut each piece into 3/4 inch segments.
  2. Then toast the sesame seeds. Preheat a small, heavy bottomed pan over low/medium heat. Add the sesame seeds and stir often for about 2 minutes. They should be toasting up by then (if not, then raise the heat). Use a spatula to toss continuously for another minute or so, until they are varying shades of toasty brown. Remove from pan ASAP to prevent burning.
  3. Pour the dressing into a large mixing bowl. Add wild rice, currants and lettuce. Using tongs, toss to coat. Add oranges and sesame seeds, and toss again. Lastly, fold in the beets. Serve.
Recipe for Sesame Orange Vinaigrette
  • 3/4 cup fresh orange juice (from 2 to 3 naval oranges)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1/8 teaspoon salt
  • 1 teaspoon hot chili sauce, like Sriracha
  • 1 teaspoon microplaned or finely minced ginger

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

 

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7. Marbled Banana Bread

Recipe:

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

Makes 12 slices

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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8. Chocolate Pumpkin Loaf

Recipe:

  • 1/4 cup applesauce
  • 2 tablespoons coconut oil (or canola oil)
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup + 2 tablespoons boiling water, divided (see note)
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup chocolate chips
Serves 12

Method:

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

 

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9. Apple Pie Pancakes

Recipe:

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

Serves 4 (makes 12 four-inch pancakes)

Time: 30 minutes

Method:

Prepare the topping:

  1. 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.
  2. 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:

  1. Pour almond milk into a measuring cup. Mix in apple cider vinegar and ground flax seeds with a fork. Set aside; mixture will thicken.
  2. 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.
  3. 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.
  4. Serve hot with apple topping.

 

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10. Chilled Golden Beet & Ginger Soup

Recipe:

  • 2 lbs yellow beets, trimmed and scrubbed
  • 1 15 oz can lite coconut milk
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh minced ginger
  • 1 1/2 to 2 cups vegetable broth
  • 1 teaspoon agave or pure maple syrup (optional)

For garnish:

  • Thinly sliced scallions
  • Sriracha

Serves 8

Method:

  • Preheat oven to 350 F. Wrap the scrubbed beets individually in tin foil. Place on a baking sheet and bake for about an hour, turning once about halfway through. Beets are ready when very easily pierced with a steak knife.
  • Let them cool (still in the tinfoil) for about an hour.  They’ll keep softening as they cool, and that is good! Place in the fridge to cool completely.
  • Once cool, unwrap the beets, slide off the peel, and place in a blender or food processor. Add the coconut milk, lime juice and salt and puree until relatively smooth.
  • Preheat a small pan over medium-low heat, and saute the ginger and garlic for no more than a minute, being careful not to burn. Add 1 1/2 cups vegetable broth to deglaze the pan, and turn off the heat.
  • Transfer the garlic/ginger/veg broth mixture to the food processor, and puree until very smooth and velvetty. Taste for salt and seasonings, and add a tiny bit of agave or maple syrup if you’d like it a tad sweeter.
  • Place in the fridge (while still in the blender) and chill for at least an hour. It should be cold all the way through. If it’s too thick, add up to another 1/2 cup vegetable broth and blend again.
  • Serve topped with scallions and dotted with Sriracha.

 

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11. Porch Lettuce Wrap

Recipe

For the edamame pesto:

  • 2 cloves garlic, chopped
  • 1 cup packed basil leaves
  • Handful (1/4 cup or so) fresh cilantro
  • 14 oz package shelled edamame, thawed
  • 1/2 cup vegetable broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • Optional: 2 tablespoons nutritional yeast

For the beans:

  • 1 tablespoon extra virgin olive oil
  • 1/3 cup thinly sliced shallots
  • 4 cloves garlic, minced
  • Several dashes fresh black pepper
  • 1/2 teaspoon salt
  • 1/2 pound of asparagus, sliced on a bias (3/4 inch pieces or so)
  • 1 large nectarine, chopped into 1/4 inch pieces (leave the skin on)
  • 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)

To serve:
1 head of red bibb lettuce, or similar

Serves 4

Time: 30 minutes

Active time: 20 minutes

Method:

Prepare the pesto:
Place garlic and basil in food processor and pulse a few times to get it chopped up. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.

Now prepare the beans:
Preheat a large, heavy bottomed pan over medium heat (cast iron is preferred.) Saute the shallots in olive oil and a pinch of salt until translucent, about 3 minutes. Add garlic and saute about 30 seconds more. Season with black pepper and salt. Add asparagus and toss to coat. Cook for about 2 minutes, then add nectarine, and cook for about 5 more minutes. The asparagus should be a bright Kermit green, and the nectarine should release some of it’s juices.

Add beans and toss to coat. Cook until they are warmed through, about 2 more minutes. Taste for salt. Turn off heat and let sit for 5 minutes or so, so that the flavors can meld.

In the meantime, prepare red lettuce leaves. Just peel off the good big ones, rinse and dry them.

To assemble wraps:

Place a few leaves on each plate, spoon in some beans and plop on a nice big scoop of the pesto.

 

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12. Mushroom Barley Soup with Fresh Herbs

Recipe

  • 1 tablespoon olive oil
  • 1 vidalia onion, thinly sliced (a regular yellow onion is fine, too!)
  • 8 oz cremini mushroom, sliced 1/4 inch thick
  • 1 average sized zucchini, sliced into 1/4 inch thick half moons
  • 4 cloves garlic, minced
  • 1 stalk celery, thinly sliced
  • 1 average sized tomato, diced
  • 3/4 cups uncooked pearled (quick cooking) barley
  • 6 cups vegetable broth
  • Fresh black pepper
  • 1/2 teaspoon salt

Herb mix:

  • 3 tablespoons fresh chopped dill
  • 3 tablespoons fresh chopped cilantro
  • 3 tablespoons fresh chopped basil
  • 2 tablespoons fresh chopped thyme

Method:

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

 

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13. Smoky Maple Sausages

Recipe:

  • 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

 Makes 4 big sausages

Total time: 50 minutes

Active time: 15 minutes

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 mould 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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14. Ancho Lentil Tacos

Recipe:

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

Spice mix:

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

Serves 4

Active time: 20 minutes

Total time: 20 minutes

Method:

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

 

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15. Pesto Soup with Gnocchi, Beans & Greens

Recipe

  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 1 small head cauliflower (about a pound), leaves removed, cut into florettes
  • 4 cups vegetable broth, divided
  • 1/2 teaspoon salt
  • Big pinch dried thyme
  • Lots of fresh black pepper
  • 1 tablespoon arrowroot or cornstarch
  • 1 cup loosely packed basil leaves, plus a little extra for garnish
  • 8 oz frozen gnocchi, partially thawed (leave on the counter for 30 minutes or so)
  • 1 15 oz can navy beans, rinsed and drained
  • 1 small bunch swiss chard, stems discarded, leaves torn into bite-sized pieces
  • Optional: I didn’t add them here, but toasted pine nuts would make a great garnish.

Serves 4

Active time: 20 minutes

Total time: 20 minutes

Method

  1. Preheat a 4 quart stock pot over medium heat. Saute garlic in olive oil for about a minute, being careful not to let it burn. Add cauliflower, 3 cups of broth (alert! only 3 of the cups! you’ll be adding the last cup in a bit), salt, thyme and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.
  2. Vigorously mix together the final cup of broth and the arrowroot until dissolved. Lower heat a bit so that the soup is at a slow boil. Mix in the broth/arrowroot and cook uncovered for another 5 minutes until slightly thickened. stirring often. Add the basil leaves, and remove from heat. Use a submersion blender to puree until smooth*. Taste for salt and seasoning.
  3. Return to the stove over medium heat and add the gnocchi, cover and let cook for 3 minutes or so. Add the greens and beans and cook until greens are completely wilted and beans are heated through, about 5 more minutes. Be careful as you stir not to crush the gnocchi or beans. Serve garnished with extra basil and pine nuts, if you like.

 

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16. Black Beans & Quinoa with Chipotle Raspberry Sauce

Recipe:

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

Serves 6

Active time: 20 minutes

Total time: 30 minutes

Method:

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

 

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17. Roasted Yellow Beet Salad with Warm Maple Mustard Dressing

Recipe

For the beets:

4 small yellow beets, peeled

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

 

For the Smoky Tempeh Croutons:

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

Marinade:

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

Mix all marinade ingredients together in a bowl. Add tempeh pieces and marinade for an hour.

Preheat a large cast iron pan over medium-high heat. Remove tempeh from marinade and saute in a little olive oil or cooking spray. When they’re browned (about 7 minutes) splash in some extra marinade and toss to coat. Remove from heat.

 

For the Maple Mustard Dressing:

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

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

 

Needed to serve:

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

 

To assemble:
Place the greens in a super large mixing bowl. Drizzle in the dressing and use tongs to coat. The greens will wilt slightly.

Transfer salads to 4 plates (or two, if you’re looking for entree-sized salads). Place slice beets snugly against the greens. Scatter on tempeh croutons and a few slices of sliced red onion.

Serves 4

Active time: 15 minutes

Total time: 1 hour 15 minutes

 

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18. Swiss Chard Frittata

Recipe

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

Serve 4

Time: 45 minutes

Active time: 20 minutes

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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19. Olive Lentil Burgers

Recipe:

  • Olive oil (from 1 teaspoon to 2 tablespoons, your choice)
  • 1 small yellow onion, diced medium
  • 1/2 pound cremini mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • Fresh black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1/2 cup pitted kalamata olives (really, use any pitted olive you like)
  • 1 15 oz can cooked lentils, rinsed and drained (1 1/4 cups)
  • 1 cup breadcrumbs, divided
  • 2 tablespoons soy sauce
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon liquid smoke (optional)
  • Cooking spray

Serves 6

Active time: 20 minutes

Total time: 45 minutes

Method:

  1. Preheat oven to 350 F.
  2. Preheat a large, heavy bottomed pan non-stick (preferably cast iron) over medium high heat. Saute onion for about 3 minutes with a pinch of salt. Add mushroom, garlic, black pepper, thyme and tarragon and saute for 7 to 10 minutes, until mushroom is cooked.
  3. While mushroom is cooking, place olives in food processor and pulse until they are finely chopped (not pureed.) Remove from food processor and set aside. (No need to clean it out for the next step.)
  4. When mushrooms have cooked, add mushroom mixture to the food processor. Add all other ingredients except for 1/2 a cup of the breadcrumbs. (Did you hear me? Reserve 1/2 cup of the breadcrumbs, this will give them better texture.) Pulse until mostly smooth, but there should still be a little texture. Transfer to a large mixing bowl. Add the remaining 1/2 cup breadcrumbs to the burger mixture, along with the chopped olives, and thoroughly combine.
  5. Divide burger mix into 6 equal pieces. An easy way to do this is divide it in half, then cut each half into 3 basically equal portions. You can do that right in the bowl if it’s large enough.
  6. Line a baking sheet with parchment paper and spray with cooking spray. Form mixture into patties, spray with a little more cooking spray and bake for 15 minutes. Flip burgers and bake for 12 to 15 more minutes, until nicely browned.
  7. They taste great served immediately but they’re also excellent at room temperature so don’t be afraid to stuff into a sandwich and take as a lunch.

 

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20. Chickpea Rice Soup with Cabbage

Recipe

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

Serves 8 

Active time: 15 minutes

Total time: 40 minutes

Method:

  1. Preheat a stock pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, thyme, salt and pepper and saute a minute more.
  2. Add rice, carrots and cabbage and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrot is tender.
  3. Stir in the dill and season with salt and pepper to taste. This definitely tastes better the longer you let it sit, but it can be enjoyed right away, too. Top with extra fresh dill.

 

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21. Miso Soba Stir Fry with Greens and Beans

Recipe:

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

Serves 4

Active time: 30 minutes

Total time: 30 minutes

Gluten free (if using GF noodles) 30 minutes

Method:

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

 

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22. Trattoria Pasta Salad

Recipe:

For the Sundried Tomato Walnut Dressing:

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

For the pasta salad:

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

Serves 6

Time: 30 minutes

Active time: 20 minutes

Method:

Prepare the dressing:

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

Assemble:

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

 

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23. Orange Ginger Baked Tofu

Recipe:

  • 14 ounces extra firm tofu, drained and pressed

Marinade:

  • 2 tablespoons grated ginger
  • 3 cloves garlic, minced
  • 2 teaspoons finely grated orange zest
  • 1/4 cup orange juice (fresh is preferred, you can use the juice of the orange that you zest)
  • 1/4 cup dry white wine
  • 1/4 cup pure maple syrup
  • 4 teaspoons soy sauce
  • 2 teaspoons veg oil

Method:

  1. Preheat oven to 375 F.
  2. Combine all ingredient for the marinade in a small bowl and wisk vigorously.
  3. Cut the tofu into 8 slice crosswise. Pour 1/2 marinade into the baking dish and dredge tofu slices. Pour the other half of marinade over the tofu. Let sit 10 minutes.
  4. Cover baking dish with aluminum foil. Bake for 20 minutes. Remove from over and flip pieces over. Cook 15 more minutes uncovered. To give the tofu more chewiness, place in the broiler for 2 minutes on each side.

 

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24. Gingerbread Flax Muffins

Recipe

  • 1/3 cup unsweetened almond milk (or your preferred non-dairy milk)
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons ground flax seed
  • 1 1/4 whole wheat pastry flour or all purp flour
  • 2 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1/3 cup light molasses
  • 1/4 cup sugar
  • 1 teaspoon vanilla

Makes 6 muffins

Method:

  1. Preheat oven to 350 F. Spray a muffin tin with cooking spray.
  2. First measure out the milk. Mix the apple cider and ground flax seed directly into the measuring cup and stir vigorously with a fork for about a minute. That helps to bring out the oils of the flax seeds while the vinegar thickens and curdles the milk. Both of those things will help the muffin to rise.
  3. In a mixing bowl, sift together the flour, baking powder, ginger, cinnamon, cloves and salt.
  4. Make a well in the center and add the milk mixture. Add in the oil, applesauce, molasses, sugar and vanilla. Use a wooden spoon to mix ingredients together until everything is just moistened. Don’t overmix, it’s okay if the batter is a little lumpy, muffins like that.
  5. Fill muffin tins most of the way full. Bake for about 22 minutes, until tops are puffed up and firm and a knife or toothpick inserted into the center comes out clean.
  6. When cool enough to handle, transfer to a cooling rack to cool completely.

 

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25. Spinach Linguine with Edamame Pesto

Recipe:

For the edamame pesto:

  • 2 cloves garlic, chopped
  • 1 cup packed basil leaves
  • Handful (1/4 cup or so) fresh cilantro
  • 14 oz package shelled edamame, thawed
  • 1/2 cup vegetable broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • optional: 2 tablespoons nutritional yeast

For the pasta:

  • 10 oz spinach linguine or other pasta
  • 1 teaspoon olive oil
  • Small red onion, in thinly sliced half moons
  • 1/2 lb cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • Extra basil for garnish
  • Cooking spray

Serves 4

Method:

  1. Put on a pot of salted water to boil. Then prepare the pesto:
  2. Place garlic and basil in food processor and pulse a few times to get it chopped up. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.
  3. Preheat a large pan over medium heat. At this point your pasta water should be ready, so add the linguine.
  4. Saute onion in oil for about 5 minutes. Use a little cooking spray as needed, or a splash of water if you prefer. Mix in mushrooms, garlic, thyme and salt. Cover pot and cook 5 more minutes, stirring occasionally.
  5. The pasta should be ready now, so drain it.
  6. When the mushrooms have cooked down, add pasta to the pan, along with the pesto. Use a pasta spoon to stir and coat the linguine. Get everything good and mixed and the pesto heated through, about 3 minutes. The pesto should be relatively thick, but if it’s too thick (not spreading out and coating the pasta) add a few tablespoons of water. Taste for salt.
  7. Serve immediately, garnished with a little fresh chopped basil.

 

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  1. Joy on Dec 31, 2012 at 2:55 am

    Oh my yummy goodness!!! Everything here looks absolutely delicious 🙂

    People always think being vegetarian or vegan is boring, flat, blend and basically all the misconceptions of not having a nice meal. But then again, we are what we eat, the saying goes. This is a great post that shows you can be vegan/vegetarian and it can taste just as good. The best part is… there was no blood shed for my food and I am glad for that. Certainly a few recipes can be easily thrown together for a wonderful meal.

    I hope there are more and more of these out there and that the food industry in our country starts incorporating vegetarianism in their menus would be a healthy start 😉 No more excuses for eating meat!

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  • Lin Mun
    Saturday, Feb 29. 2020 08:21 PM
    It is very heart wrenching looking at the pictures, why people would want to harm innocent animals and create so much pain to them. Animals deserve to live freely like all of us. Tara is lucky to have been rescued by the kind hearted NGOs and later sent to oversea. The authority should impose hefty punishment to those who abuse animals. This will hopefully prevent them from treating animals badly.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/animals-vegetarianism/how-brutal.html
  • Lin Mun
    Saturday, Feb 29. 2020 07:50 PM
    A very unique and creative idea to recycle the bottles. Never thought using beer bottles can give such an impressive architecture effect. A place worth visiting. Appreciation to the monks and team in bringing the recycling message and awareness to the locals and visitors. We should learn from them, stop any wastage and appreciate our environment.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/art-architecture/beer-bottle-temple-in-thailand.html#comment-900985
  • Lin Mun
    Saturday, Feb 29. 2020 07:43 PM
    Gyani Deula is a wonderful and compassionate lady. Although she is homeless and earns little, this did not stop her from taking care of the homeless dogs too. Many would normally make sure they have enough food before feeding others but Gyani has a big heart that reach out to the adopted dogs and love them so much. An inspiring story to share and learn. May Gyani has good rebirth and that all her dogs are taken care of.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/animals-vegetarianism/a-kind-woman.html
  • Lin Mun
    Saturday, Feb 29. 2020 07:27 PM
    Thank you Rinpoche for sharing the info about Frankincense. I heard about Frankincense in essential oil form and that it is very good especially for cancer patients. Good to find out about the various benefit of Frankincense. With so much benefits, no doubt this product is more expensive compared to other essential oil or incense. Nevertheless it is always good to apply natural product like Frankincense instead of dependent to drugs.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/animals-vegetarianism/a-psychoactive-antidepressant.html
  • Samfoonheei
    Saturday, Feb 29. 2020 02:17 PM
    Beautiful Buddhist temple of a million bottles, in Khun Han district of Sisaket province, Thailand. Amazing this temple was built with over 1.5 million empty green Heineken bottles and Chang beer bottles. It took them 2 years to collect the bottles which began in 1984 and built the main temple. Well it is a testament to a community coming and work together to reduce pollution in their area. Now this temple is Thailand’s most eco-friendly temple. Looking at those pictures tell a thousands words. All the green Heineken and brown domestic Chang and Singha beer bottles are aligned into the concrete walls and spired roof of the structure. One could see colourful bottles along the railings of the walkways leading to the temple grounds. Very unique structures indeed. Have not been there this temple yet but wish someday i could see for myself the beauty of it.
    Thank you Rinpoche for sharing this unique construction of this temple to save the environment, Eco friendly and green.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/art-architecture/beer-bottle-temple-in-thailand.html
  • Samfoonheei
    Saturday, Feb 29. 2020 02:13 PM
    Wesak day is to commemorate the birth, enlightenment and passing away of Buddha. Its celebrated by Buddhist world wide and is the most important Buddhist festival of the year. Reading this post , more people will get to understand more of how its celebrated in other parts of the world. Different countries have different ways to mark the birth of Buddha like bathing the Buddha Statue , having prayers, mass alms offering and so forth.
    Thank you Rinpoche for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/wesak-day-worldwide.html
  • Samfoonheei
    Saturday, Feb 29. 2020 02:12 PM
    The Buddha Statue of Hyderabad is the world’s tallest monolith of Gautama Buddha in the world. The statue situated at the famous Lumbini Park in the Hussain Sagar Island in Hyderabad. To reach there one needs to travel by boat and had attracted thousands of tourist yearly . Known as the “Rock of Gibraltar”, by many. Lovely pictures shared. Famous sculptor and Indian architect Ganapathi Sthapathi was the man behind this iconic monolithic statue of Gautama. To bless the surroundings and the people who see it from far and near. It is so beautiful , merely looking at this huge Buddha statue is a blessing.
    Thank you Rinpoche for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/art-architecture/buddha-statue-of-hyderabad.html
  • Samfoonheei
    Friday, Feb 28. 2020 03:52 PM
    Inspiring ……. Sikkimese Lama who played an important part in Tibetan Buddhism. Kazi Dawa Samdup a former school headmaster was best known as one of the first translators of important works of Tibetan Buddhism . Translating Tibetan texts into the English language and was a pioneer central to the transmission of Buddhism in the West. During his lifetime, he had acted as the interpreter to well-known people due to his proficiency in the English and Tibetan languages. He did served kings, lamas, politicians, and explorers as well. His translation of Tibetan Buddhist texts have been reprinted a number of times and even translated into many languages. Although he passed away many years ago yet his legacy continues to live on.
    Thank you Rinpoche for this inspiring sharing of a GREAT Lama.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/people/kazi-dawa-samdup-the-pioneer-translator-of-tibetan-buddhist-texts.html
  • Samfoonheei
    Friday, Feb 28. 2020 03:50 PM
    When any object is huge, naturally it will huge in the power in every situation, and will make a difference . Hundreds of millions of people practice Buddhism worldwide, so it won’t be surprise that some of the largest and most impressive huge statues to any faith are found throughout Asia and across the globe. Having all these huge objects are actually manifestations of compassion to assist us in the accumulation of merit and the purification of negative karma.Merely by seeing huge statues or grotto will plant the seeds of enlightenment in the visitors their mind.
    Now 500 mantra stones engraved with Dorje Shugden’s sacred mantra have been placed at the grotto in Kechara Forest Retreat. Through the kindness of our Lama HE the 25th Tsem Rinpoche, we have place a place called home to many. Rinpoche has conceived of this area where the huge grotto with Dorje Shugde ‘s sacred mantra stones be placed to benefit all sentient beings. With Rinpoche ‘s explanation we need to purify our negative karma to suit our current karma-bound situation. We could do candles and incense offerings and even circumambulate around the 500 mantra stones as well. Interesting teachings for us to understand better.
    Thank you Rinpoche for sharing all the profound teachings and explanations of purification .

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/kechara-13-depts/bigger-and-more-buddha-statues-makes-a-difference.html
  • S.Prathap
    Friday, Feb 28. 2020 03:25 PM
    What an amazing discovery by a Indonesian man who has a dream of a bluish-red dragon diving into a old well at Brahu Temple, sub-district of East Java Province.. It then lead him to the discovery of a White Tara statue , coins, and golden stones dated back in 1293-1500 CE.

    It goes to show that the power of the long gone enlightened ones are still alive and we are not abandoned.Thank you for this interesting post and sharing with us the legends and profound teachings about Tara .


    https://bit.ly/388xi7g
  • sarassitham
    Friday, Feb 28. 2020 01:26 PM
    Thank you for the great information about acupuncture. Knowing this popular Chinese healing therapy using needles into a person body to relief pain and make a person feel better. A effective and powerful way for some who prefer traditional medication. I had learned that this treatment is believed to create energy balances and to remove negative blockages from the body.

    I do have friends who often visit an acupuncturist for their muscle aches and pains. I have seen improvements in their health conditions. To me, I always support traditional medications and I do believe that this treatment had cured many chronic illnesses.

    Thanks for the sharing, hope this article will help to clear thoughts for some who is seeking to visit one.
  • Samfoonheei
    Thursday, Feb 27. 2020 03:50 PM
    In general jealousy seems to be bad for any relationships. It’s a feeling of resentment against someone, feeling of insecurity and conflict. It’s human nature. It’s natural to feel jealous from time to time. Well it becomes problematic when we act out in jealousy. Everything happen for a reason, some people have been doing well , wealthy and some do not , all these are our past karma. We should not feel jealous but rejoice for them. We should try self-confidence letting go the situation. Jealousy can be harmful as it will hijack our mind, ruin our relationships, destroy our family, and some extreme cases such stealing or killing as well . At times jealousy becomes lethal, as do domestic fights, and ends up killing others or themselves.
    To avoid jealousy we should accept and begin to appreciate who and what we are. Always rejoice to others and take them as an inspiration example. We should think less about ourselves, and more about others. Learning Dharma , practicing Dharma and putting into action , our jealousy will disappear. It’s the best choice.
    Thank you Rinpoche for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/inspiration-worthy-words/question-on-jealousy.html
  • Samfoonheei
    Thursday, Feb 27. 2020 03:48 PM
    What a wonderful way going on a holy pilgrimage, and serving a Great Lama. Khensur Rinpoche who is a good friend of our Lama for 27 years. Rinpoche had known Khensur Rinpoche since Rinpoche time in India. Khensur Rinpoche had spent his whole life living in the monastic community teaching. Kensur Rinpoche had established Shar Gaden Monastery where the practice of Dorje Shugden and lineage is protected and preserved.
    Looking at all the pictures tells us a thousand words, how the team lead by Su Ming and team serving a Great Lama Khensur Rinpoche and Gen Wangyal. Such as taking them to see the doctor for medical check-up having all the necessary tests done, to see the dentist as well as checking their eyes and so forth . Well done Su Ming and team.
    Thank you Rinpoche for this sharing which will inspire us to go all the up serving monks.
    In a way to show , gratitude to them how we appreciate their present .

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/students-friends/whats-a-meaningful-pilgrimage.html
  • S.Prathap
    Thursday, Feb 27. 2020 02:44 PM
    Great and clear explanation for us to understand as well as to increase our knowledge of why bigger and more Buddha statues makes a difference in our lives. Big statues have been always been regarded as big blessings for the area around it and also the sentient beings that live around that area.

    In Kechara Forest Retreat have many holy outdoor statue to create cause for people come to pilgrimage, embucirculate around the statue will help those have heavy body karma.Thank you very much for this article.


    https://bit.ly/386stv0

  • Samfoonheei
    Wednesday, Feb 26. 2020 03:48 PM
    Many countries around the world have looking and working with China. They realised being friendly with China is a wise choice for the benefits for the growth of their country. China has become world largest economy country. For Tibet befriending China in long term will benefits both countries. Time had changed with Tibet having workshops with the Chinese is a good sign improving their relationship after all these years . People have their right and freedom to choose what they practice. Practicing Dorje Shugden is nothing to do with China. Every one of us have the right and freedom to choose what we want to practice. HH Dalai Lama is looking forward to return to Tibet one day. It only can be happen if the Tibetan leadership, letting go of the past and have more dialogues and meetings with the Chinese government in future. And solving all the political problems and lifting Dorje Shugden’s ban once for all.
    Thank you Rinpoche for sharing this great news.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/dorje-shugden/the-importance-of-tibet-befriending-china-nepali.html

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

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

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

ASK A PASTOR


Ask the Pastors

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

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

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CHAT PICTURES

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