Got something good for you!

Jan 13, 2014 | Views: 1,285

Dear friends,

I really wanted to share this with all you wonderful people. I came across this vegan website that shares a whole variety of burger recipes that look really delicious! I thought I’d blog about this so that all of you can try these burgers out for yourselves!

There are 20 recipes altogether, do let me know which one turns out good… and whichever ones are perhaps not worth the try! Do share on Blog Chat the finished outcome of your burgers hehe

Tsem Rinpoche

 

Burger Recipes:

 

Others:

 


Maple Sweet Potato Pecan Burgers

By Nikki Haney

These Maple Sweet Potato Pecan Burgers are packed with Vitamin A, Vitamin B6, Potassium, Iron and protein. The maple syrup and a kick of cayenne, combined with savory sweet potatoes, kale and pecans, results in a perfect balance of flavors. Serve these patties warm and save any leftovers in a refrigerator for up to 4 days.

Maple Sweet Potato Pecan Burgers

Makes 4 large burgers

Ingredients:

  • 2 cups peeled, cooked and mashed sweet potatoes
  • 1/4 cup uncooked quinoa
  • 3/4 cup water
  • 2 tablespoons vegan butter substitute
  • 2 tablespoons maple syrup
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup dry roasted pecans, chopped
  • 1 cup chopped kale
  • 1/2 teaspoon sea salt (plus a sprinkle for the onion topping)
  • 1 sweet onion
  • sprinkle of fresh ground black pepper
  • 4 buns of your choice

If your pecans aren’t already dry roasted, you can roast them easily by spreading them out on a baking sheet and baking for 5 minutes at 350 degrees.

Since sweet potatoes come in all shapes and sizes, I opted to include a measurement of the potatoes already cooked and mashed rather than a total number of sweet potatoes to use. Microwave the potatoes until soft, then removed the skin and mash with a fork in a large bowl.

Preparation:

    1. Preheat your oven to 400 degrees Fahrenheit.
    2. Cook the quinoa according to package directions.
    3. In a separate saucepan, or in a microwave, melt 1 tablespoon of vegan butter substitute.
    4. Stir in 1 tablespoon of maple syrup and the cayenne pepper.
    5. Stir the maple syrup sauce in with the mashed sweet potatoes
    6. Stir in the the cooked quinoa, pecans, kale and sea salt.
    7. Form the mixture into four patties and place on a baking sheet.
    8. Bake for 45 minutes, turning once at the halfway point.
    9. When the burgers have approximately 15 minutes left to cook, make the onion topping by first roughly chopping the sweet onion.
    10. Melt the remaining 1 tablespoon of vegan butter substitute in a small skillet over medium heat.
    11. Add the onion to the melted butter
    12. Sprinkle with sea salt and fresh ground black pepper
    13. Cook for 12 minutes, stirring occasionally.
    14. Reduce the heat to low and pour in the remaining 1 tablespoon of maple syrup.
    15. Stir continuously as the onions continue to cook for 3 more minutes.
    16. Remove the onion mixture from the heat and spoon over the tops of the burgers once they have finished baking.

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The Ultimate Veggie Patty

By Kelly Morisson

I’m going to be honest here. I didn’t think it would actually happen.

I have been on the hunt for “the one” veggie burger for years. Years. YEARS! Do you know how many beans, veggies, and other random mix-ins I’d rather not talk about have been wasted in this process? On second thought… don’t tell me. I don’t want to know.

You have to understand how big this is. It’s monumental really. LIke, seriously. They should erect a monument to this burger and I should be the one to cut the red ribbon.(I’ve always wanted to hold those big scissors!) This is big enough for me to say “like”. And I never say like. Except when I do. Which is not often. Like, really.

But there is a word I throw around even more seldom than like, and that word would be ultimate. I say it when I mean it. If a recipe doesn’t rock your socks off, I’m not going to call it ultimate. If I’m still wearing socks at the end of the meal, then I don’t call it ultimate! (Kids, don’t try this at home.)

You know the expression “when pigs fly”? Yeah, I haven’t used it. You know why? I’ve been using “when I find the ultimate veggie burger” instead because it was even less likely.

Folks, I am looking for a veggie burger that is vegan, gluten free, grain free, LOW CARB, and doesn’t taste like the socks it rocked off. And I found it.

Not only do these miraculous patties of joy meet all my criteria, they are also endlessly customizable to whatever you want. Add in different veggies, beans, flavors… you have no excuse not to make these because they adapt to whatever you have on hand. So actually… you should go make these now.

Wait, did I just see a pig fly by?

The Ultimate Veggie Burger (Vegan/Gluten Free/Grain Free/Low Carb)

Note: One of the great things about these veggie burgers is that they are completely customizable to what you want/like/ have on hand. This recipe calls for 3/4 cup of veggies, but the sky is the limit to what those could be. You can use veggies that are fresh or frozen and defrosted (measure after defrosting). You can also use a mixture of veggies totaling to 3/4 cup. Let your imagination (and your taste buds) run wild!

Adapted from Live, Laugh, Eat

Makes 2 burger (recipe can be easily doubled or tripled as needed)

Nutrition Value

(Calculated with the Low Calorie Beans method and egg replacer)

Serving size: 2 patties (entire recipe)

Calories: 125

Fat: ~1.5 grams

Ingredients:

  • 1/2 cup chickpeas prepared using the Low Calorie Beans Method (You can use canned beans instead. Perhaps another type of bean would work too?)
  • 3/4 cup veggies, fresh or frozen and defrosted (see note above)
  • 2 Tablespoons chickpea flour
  • 1 egg white or 1 1/2 teaspoons egg replacer plus 2 Tablespoons water
  • salt and pepper, to taste

Directions:

In a food processor, combine all ingredients and pulse until blended (but not completely pureed; you still want the burgers to have some texture). Heat a greased or nonstick sprayed skillet over medium high heat. Spoon half the chickpea mixture onto the pan and spread it out with the back of a spoon to form a patty shape. Repeat with the other half of the chickpea mixture. Cook for 3-5 minutes, or until golden, and flip. Cook on the other side for a few more minutes or until golden and beautiful then turn off the heat, transfer to a plate, and devour.

I have a feeling these patties and my homemade sandwich thins would be a perfect match. Just a suggestion.

Enjoy!

 

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Red Lentil Burgers With Kale Pesto

By Maria Benoit

Inspired by Mike Chung from the blog, Chung Eats.

I have been working hard trying to perfect a recipe for a hearty, filling, and scrumptious vegan burger patty. While I totally enjoy being vegan, my boyfriend still needs constant persuasion that eating vegan food can bring all the pleasures a meat-eater enjoys. As per his request the burgers cannot be chewy or mushy. They also need to be crispy enough on the outside so we can pretend the patties were grilled. The patties should, of course, be super tasty so I can keep convincing my omnivorous boyfriend that being vegan is cool and delicious.

Red Lentil burgers

Ingredients:

  • 2 cups of dry red lentils (cooked in 4 cups of water with bay leaves and dashi seaweed to reduce gas)
  • 1 cup of raw almonds, pulsed into a rough meal
  • 1/2 cup of raw sunflower seeds
  • 1 carrot, shredded
  • 2 small potatoes, shredded
  • 1 tbsp olive oil
  • 1 tbsp chia seeds
  • 1/4 cup of water
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • Black pepper to taste
  • 2 tbsp soy sauce
  • 1-2 tbsp agave nectar

Preparation:

Preheat the oven to 175 degrees Celsius. Line a baking sheet with parchment paper.

  1. Mix the chia seeds with 1/4 cup of water. Set aside so the mixture can gel.
  2. Wash and cook your lentils. Set aside and let them drain and cool as much as possible.
  3. Cook the carrot and the potatoes with the spices in olive oil just until they soften. About 5 minutes. Do not overcook.
  4. Combine the drained lentils, almond meal, chia gel, soy sauce, and agave nectar in a food processor and mix until a uniform but slightly chunky mass is formed.
  5. Combine the lentil mixture, sunflower seeds, and the cooked vegetables in a bowl. If the mixture is too wet, add more almond meal. If the mixture is too dry add some water. Do not make it too dry or the burgers will fall apart in the oven.
  6. Measure out about 1/4 cup of the mixture and shape into patties. Bake the patties for about 20 minutes on each side or until each side is crispy.

Kale Pesto

Ingredients:

  • 3-4 cups of washed, chopped kale
  • 4 tbsp of agave nectar
  • 1 tbsp dry basil (that’s all I had, but to make it extra delicious use 1/4 cup of fresh basil)
  • 1 tsp of dry oregano
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 cup of water

Preparation:

  1. Mix all the ingredients except for water in a food processor. Blend until a paste texture is achieved.
  2. If the mixture is too dry, gradually add water, 1 tbsp at a time, until desired consistency is achieved.

We eat these patties as a post workout meal because of the high protein content found in lentils and chia seeds. The carrots and kale pesto take care of your vegetable servings while barley and potatoes provide the carbohydrates. The sunflower seeds take care of some amino acids as well as your healthy fats. This is a vegan meal that is delicious and complete. Kale pesto is raw and is packed with vitamins A, C, and K, as well as calcium. It is also relatively high in protein. Perfect for growing and maintaining muscles.

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Cajun Burgers

By Heather Nauta

These cajun burgers are super tasty, and are also really quick to put together. The base is kasha, which are toasted buckwheat grains. They’re a gorgeous brown color, and shaped like a pyramid. They also have a nice toasty flavor, which goes really well with the grilling season.

These burgers hold up fairly well on the BBQ, since kasha cooks to be fairly dry, but all burgers (veggie or meat) are prone to sticking when they’re fresh and soft. There are some tips below on preparing the grill and the burgers for cooking, so be sure to read through them first if you plan on cooking these straight on the BBQ.

You can also check out video showing exactly how to make them:

Or view the video on the server at:
https://video.tsemtulku.com/videos/cajun-burger-recipe.mp4

Prep time: 15 minutes
Cooking Time: 30 minutes
Time from start to eating: 45 minutes
Makes enough for 4 burgers.

Ingredients:

  • 1 cup kasha (toasted buckwheat)
  • 2 carrots, grated
  • Handful fresh parsley, chopped
  • 1 tsp dried basil*
  • 1 tsp dried thyme*
  • 1/2 tsp dried oregano*
  • 1 tsp paprika*
  • 1/2 tsp ground mustard powder*
  • 1/4-1/2 tsp cayenne pepper (depending on how spicy you like it)*
  • Salt and pepper, to taste

*or 1-2 tsp chili powder and 1 Tbsp mixed dried herbs, or 1 Tbsp cajun seasoning

Preparation:

  1. Put the kasha in a pot with 2 cups of water. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 15 minutes. For these burgers, it should cook to be fairly dry. The ratio of water is important here.
  2. Once it’s cooked, stir the grated carrot, fresh parsley and spices into the buckwheat. Form the mixture into patties and bake, fry or BBQ into a burger.
  3. To bake: form into patties and lay on a parchment-lined baking sheet. Put them in an oven at around 350 degrees F for 30 minutes, or until browned on the outside. Flip them after about 20 minutes to get both sides browned.
  4. To fry: heat a pan, add a teaspoon of olive oil and put the patties in the pan, being sure to get some oil on the bottom side. Allow them to cook for 5 minutes on both sides.
  5. To BBQ: heat the grill, then brush it clean and spray with oil (using a sprayer filled with olive oil is the best). Gently lay the burgers on the grill, let them cook for 7 minutes or so, then very gently flip them and cook another 5 minutes.

BBQ Notes: To make them more solid for grilling, you can freeze the burgers before grilling them. Even if they’re only partially frozen, they’ll hold up better. If you want to be sure you’re not going to run into disaster, put them on a parchment-lined baking sheet and BBQ them with the lid down, like an oven.

Serve your burgers on a bun, with tomato, lettuce and your favorite condiments (homemade guacamole is amazing on these), or try having them over a green salad.

 

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Raw Yam Burger and Daikon Fries with Ketchup

Emily Von Euw

All that’s in these burgers and fries is a whack load of vegetables and spices. Goes like this: throw stuff in the food processor, rub things with your hands, toss something in the dehydrator and you’ll get a gourmet raw food meal in no time! (Okay, I may have simplified that process a little.) But seriously – it’s pretty much that easy. Look at the colours of this food.

It’s alive. I’m alive. Let’s boogy.

Yam burgers & daikon fries with ketchup: serves 5 or so

Burgers:

  • 1 yam
  • 2/3 cup green onions (or onion)
  • 1 red bell pepper
  • 4 dates
  • 5 tablespoons ground flax seeds
  • 4 tablespoons nutritional yeast
  • 4 large mushrooms
  • 4 garlic cloves
  • Salt, pepper, cumin, coriander, cinnamon, basil, turmeric, paprika (to taste)

Fries:

  • 1 daikon radish (the size depends on how many you’re feeding)
  • 1 teaspoon veg oil (optional but recommended)
  • Salt, pepper, cumin, coriander, cinnamon, basil, turmeric, paprika (to taste)

Ketchup:

  • 1-2 tomatoes
  • 1/2 cup sun dried tomatoes
  • Salt (to taste)
  • 3 dates
  • Water or lemon juice (as needed)

Preparation:

To make the burgers: prep the veggies as needed and cut them into chunks. Then pulse all the ingredients in your food processor until everything becomes a thick, wet-ish mixture, but don’t pulse too long. You want pieces of the food still visible and you don’t want it to be too wet. Adjust according to taste. Then form into patties and dehydrate for 3-4 hours, or use your oven at it’s lowest temperature.

To make the fries: peel the daikon and slice into fries. Rub in the oil and spices. Dehydrate for 3 hours or in your oven at it’s lowest temperature, (or you could eat them raw if you like).

To make the ketchup: blend all ingredients in your food processor or blender until smooth, adding liquid as needed. Adjust according to taste. Serve the burgers, fries and ketchup with lettuce, tomatoes, marinated mushrooms, onions, sprouts, avocado, and anything else you like. Enjoy!

 

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Portobello Patties

From One Green Planet

Full of flavor, these plant-based burgers are extremely versatile. Time for cooked method: 10 minutes prep; 2–3 minutes to cook

Prep time for raw method: 10 minutes; 10–12 hours to dehydrate

Makes 4 burgers

Ingredients:

  • 1⁄2 cup ground flax seeds
  • 1⁄4 cup hemp seeds
  • 2 tbsp fresh parsley, chopped
  • 1⁄2 tsp fresh thyme, chopped
  • 1 tbsp EFA oil
  • 2 tbsp brown rice miso paste
  • 1 tsp pressed garlic
  • 1⁄2 tsp black pepper
  • 2 tbsp nutritional yeast
  • 2 tsp Dijon mustard
  • 1⁄4 cup chopped walnut pieces
  • 2 medium Portobello mushrooms, (chopped into large cubes)
  • 1⁄3 cup quinoa flakes (for cooked method only; omit for raw method)

Preparation:

  1. In a food processor, combine all ingredients except walnuts and mushrooms, and process until well combined. Turn off the processor and add in the walnuts and mushrooms.
  2. Pulse just 3 or 4 times until the mushrooms are diced, but do not blend. Remove mixture from the processor and transfer to a medium bowl.

Raw Method (best):

  1. Shape the mixture into 4 balls and flatten into patties on a teflex or nonstick sheet.
  2. Dehydrate for 10–12 hours at 115°F, then flip and transfer to a mesh sheet and “cook” for 2 more hours.

These keep for several days wrapped and refrigerated, and can be reheated as needed.

Cooked method:

  1. Mix the quinoa flakes into the mushroom mixture and let stand for 20 minutes.
  2. Sauté the chopped mushrooms in a dry pan for 2 or 3 minutes to cook out some of the moisture.
  3. Follow the rest of the recipe to form burgers.
  4. To cook, shape the mixture into 4 balls (press firmly to compact) and form into patties.
  5. Over very low heat, oil the pan with 1 or 2 tbsp coconut oil.
  6. Add the patties, and cook approximately 10 minutes on each side. The patties will remain soft on the inside but utterly enjoyable.

To Serve:

Try “protein style” on a salad with a mustard vinaigrette, in a collard green with avocado and vegetables

 

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Eggplant Burger

Nikki Haney

I love veggie burgers. I simply can’t get enough of them. I eat a veggie burger in one form or another at least three times per week. If it’s in the shape of a patty and it’s wedged between two buns, pass it my way because it’s going in my belly. Because you and I are friends, I want to share something special with you. It’s my favorite veggie burger of all time.

I give you…Baked Eggplant Burgers! These burgers are savory, filling and addictive. They’re packed full of protein and vitamins. Above all else, they are delicious! I love to top them with tahini sauce and they are also fantastic when topped with hummus and dill pickles.

Makes 4 big burgers

Burger Ingredients:

  • 2 teaspoons olive oil, plus more to brush on eggplant before roasting
  • 1 red onion, diced
  • 1 14 ounce can cannellini beans
  • 1/4 cup diced green bell pepper
  • 1/2 an eggplant (should equal about 1 cup)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon pine nuts
  • 1 clove of garlic, crushed
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1/2 cup classic hummus (or your favorite flavor hummus)
  • 1 cup panko breadcrumbs
  • tomato, sliced for topping (optional)
  • lettuce, for topping (optional)

Preparation:

  • To make the burgers, preheat your oven to 450 degrees Fahrenheit.
  • Roast the eggplant by cutting it into 1/4″ slices and brushing each side with olive oil.
  • Bake for 10 minutes on one side, then flip the slices and bake for another 5 minutes.
  • Once the eggplant is done and you remove it from the oven, turn the oven down to 400 degrees Fahrenheit.
  • While the eggplant is roasting, place the diced red onion and 2 teaspoons of olive oil in a skillet and cook over medium heat for 15-20 minutes, stirring often, until the onions soften.
  • Place the eggplant, onion, beans, bell pepper, parsley, pine nuts, garlic, sea salt and cumin into a large bowl.
  • Add the hummus and stir.
  • Place the mixture into a food processor and blend everything together. It should only take about 15 seconds.
  • Pour the mixture back into a bowl, stir in the breadcrumbs, and use your hands to make four large patties.
  • Line a baking sheet with aluminum foil and spray the foil with olive oil or nonstick cooking spray.
  • Place the patties on the foil and bake for 45 minutes, turning once halfway through.
  • Remove the burgers from the oven, add your preferred toppings and enjoy!

 

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Black and White Bean Burgers

By Marly McMillen Beelman

If you’re like me and looking for a fast and healthy way to serve your family a delicious meal, try these Black and White Bean Burgers. They aim to please!

I created these Black and White Bean Burgers by combining ingredients I had on hand with ideas from recipes I found in the Veggie Burgers Every Which Way book by Lukas Volger.

Having the right ingredients on hand can be such a pain. Flour? Sugar? Sure, those are staples. But quinoa and smoke sauce and roasted red peppers? Well, those come and go in my kitchen in more of a hit or miss fashion. If I remember to write it down and then I remember to take the list with me to the grocery store, then maybe, just maybe I’ll have it on hand.

Besides, precisely following a recipe has never been my cup of tea. I’m not afraid of a flop here and there and I really enjoy mixing things up.

Playing around in the kitchen is a little like golf. Just when you think you’re ready to toss your clubs in the pond and take up ping pong, you hit a decent shot that keeps you coming back for more. In the kitchen you may burn the cookies, forget a key ingredient in the casserole, and catch your favorite apron on fire. That’s when you’re ready to head out to Chipotle.

But then there are those times when out of the clear blue, you’re rewarded.

By some hidden divine force (or more likely a freak act of nature), you stumble onto something really good. That’s what happened to me with these Bean Burgers. They were a hit! In fact, they were so good my hubby asked afterwards if I’d written down the recipe. In case you’re not familiar with this dialect, that’s hubby speak for “This is great!”

So here’s my recipe. Take it as it is, or play around with it. Add a different spice here or there…and enjoy!

Ingredients:

  • 1 can Black Beans
  • 1 can Chickpeas
  • 1 small onion, chopped
  • 1 cup cooked brown rice
  • 3 tablespoons flour, (Use buckwheat if you want to make this gluten-free)
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 1 tablespoon Chile Powder
  • ½ – ¾ cup Cornmeal
  • 2 tablespoons Olive Oil
  • Salt and Pepper (optional seasoning)

Preparation:

  1. Rinse and drain the black beans and chickpeas. Place half of each along with the chopped onion in a food processor and pulse until coarsely ground. Set aside.
  2. Place the rest of the beans in a medium-size bowl and using a potato masher (or a fork) mash the beans. Next add the bean/onion mixture to the bowl, along with the brown rice, flour, lemon juice, chile powder, and salt. Stir until well-combined. Add 1/2 cup of the cornmeal and stir again. Let the ingredients sit for a bit to allow the cornmeal to absorb any moisture. If the mixture still seems too wet, add more cornmeal until you achieve the desired consistency.
  3. Shape the bean dough into patties. Depending on their size, you should be able to create 6 to 8 patties.
  4. Heat an oven (convection or regular) to 250 degrees. While the oven is warming, get out a medium-sized skillet, add the oil, and place it on a burner set to medium-high heat. Once the oil is warm, add the patties. I like to sprinkle a little salt and pepper on the uncooked side of the patty. Let the patties cook about 5 minutes until brown on the bottom and then flip. Cook the other side another 5 minutes. Place the patties in an oven-safe pan and bake in the warmed oven for about 10 – 15 minutes.

While the patties are baking, prepare a side dish or two such as roasted potato wedges and a salad.

 

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Hearty Lentil and Brown Rice Burger

By Sonnet Lauberth

When I first went meatless, one of my favorite dinners was a frozen veggie burger patty served over pasta. If it wasn’t for veggie patties, I honestly don’t know where I would be right now. I’ve come a long way from those pre-made, frozen days, but the thought of a good burger still gets my mouth watering.

The challenge that I’ve found with many homemade bean burger patties is that they tend to quickly fall apart. The great thing about this recipe is that these burgers hold together surprisingly well. They are hearty, flavorful, and go well with BBQ sauce or any of your other favorite burger toppings. If you don’t own a BBQ, they can be cooked in a pan on the stove-top for an easy weeknight meal.

Ingredients (makes 6 patties):

  • 1/2 cup dried green lentils, rinsed
  • 1/2 cup brown rice
  • 1 medium yellow onion, chopped
  • 1 carrot, grated
  • 4 garlic cloves, minced
  • 3 teaspoons ground cumin
  • 1 teaspoon ground sage
  • 1 teaspoon sea salt
  • 1 1/2 cups water
  • 1 cup vegetable broth

Preparation:

  1. Combine the lentils, brown rice, onion, carrot, garlic, cumin, sage, and salt in a medium-size saucepan. Add the water and vegetable broth. Cover and bring to a boil then reduce the heat and boil gently until the rice and lentils are tender and all the liquid is absorbed, about 40 minutes.
  2. Drain in a colander to remove any excess liquid. Let cool slightly, then process in a food processor with a steel blade until you have a fairly smooth texture. Form into 6 burger patties.
  3. Prepare a medium-hot fire in the grill with a lightly oiled vegetable rack in place.
  4. Mist both sides of the burgers with nonstick spray. Grill the burgers until crisp, about 5 minutes per side. Serve in a bun with your favorite toppings.

 

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Reuben Burger and a Brew

By Tami Noyes

In the past, I’ve stuck to wine pairings for a good reason: I’m not a fan of drinking beer. However, I love it in cooking. My husband, Jim, enjoys beer and happily agreed to sample a beer (or two) to find a great match for this burger. Let’s start with the recipe, which is a new variation on the All-American Incrediburgers from American Vegan Kitchen. We love the texture of these hearty burgers, which can stand up well to grilling. Or pan fry them for a crisp and delicious outside.

Yield: 6 burgers

These spices bring the reuben to the burger. I always keep this blend on hand for seasoning tofu before pan frying it. Or add 1 tablespoon to 8 ounces of seitan, cut in strips. Heat 1 tablespoon canola oil in a large skillet over medium high heat. Cook the seitan until browned, stirring occasionally, about 4 minutes for instant corned seitan.

Reuben Spice Blend

  • 1 tablespoon ground coriander
  • 2 teaspoons ground allspice
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1/2 teaspoon caraway seeds, ground
  • 1/4 teaspoon fennel seeds, ground
  • 1/4 teaspoon ground black pepper

Burgers

  • 1 1/3 cups hot water
  • 1 cup texturized vegetable protein
  • 1/ 2 cup minced onion
  • 1 1/2 cups vital wheat gluten
  • 1/2 cup dill pickle juice
  • 2 tablespoons tomato paste
  • 1 tablespoon canola oil
  • 6 Reuben Buns, toasted
  • 1/3 cup vegan Thousand Island dressing, of choice
  • 1 1/2 cups sauerkraut, heated

Preparation:

  1. To make the spice blend, combine all ingredients in a small bowl.
  2. In a large bowl, combine the water and texturized vegetable protein until rehydrated, about 10 minutes. With a fork, stir in the onion, vital wheat gluten, and reuben spice blend. When combined, add the pickle juice, tomato paste, and oil. Stir well, then knead together until you can see some gluten threads forming. It will be a slightly crumbly dough. Add an additional tablespoon of vital wheat gluten or pickle juice if needed so that the mixture will hold together.
  3. Tear 6 (12-inch) pieces of foil and prepare a steamer. Divide the mixture evenly among the pieces of foil. Using the foil, flatten and shape each into a burger about 4-inches across. Form the foil into a packet around the burger, but leave room for the burger to expand during steaming. When all the burgers are shaped, steam the burgers for 1 hour. Remove from the steamer and unwrap. Refrigerate for at least 1 hour before cooking to ensure the best texture. At this point, the burgers may also be packaged and frozen for 4 months.
  4. To prepare, heat a thin layer of oil in a large skillet over medium-high heat. Cook the burgers until dark brown and slightly crisp on the outside, about 5 minutes. Turn over to cook the other side. Spread the dressing on the buns and place a burger on each bun. Divide the sauerkraut evenly among the burgers and put the tops on the buns.
  5. If you prefer, omit the buns and use rye or pumpernickel bread to make these into patty melts.

 

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Mushroom Barley Grillers

By Tami Noyes

The official summer kick off is coming up quickly, and you know what that means: Cookouts! This month I thought I’d share a new burger for you to throw on the grill. Like the All-American Incrediburgers from American Vegan Kitchen, this recipe has the extra step of steaming the burgers. Even though it’s a bit more work (and foil), it almost always creates burgers that hold up to grilling, whether it is on an outdoor grill or an indoor grill pan. When the burgers aren’t falling into the grill, they get more of that smoky, hearty, true grill taste. To me, it’s worth it. Give it a try and see if you agree.

Yield: 7 burgers

Fermented foods, in this case wine and sauerkraut, bring extra flavor to dishes. These savory burgers are hearty and toothsome, and will turn omnivore heads at any cookout.

Ingredients:

  • 1/2 cup vegetable broth
  • 1/2 cup dry red wine
  • 1/3 cup pearl barley
  • 1 teaspoon toasted sesame oil
  • 4 cups minced mixed mushrooms (portobello and cremini are a good mix)
  • 3/4 cup minced red onion
  • 1/2 cup minced green bell pepper
  • 1/2 cup sauerkraut, minced
  • 3 cloves minced garlic
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 cup prepared barbecue sauce
  • 2 tablespoon red wine vinegar
  • 1 tablespoon hot sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon liquid smoke
  • 1 3/4 cups vital wheat gluten
  • Fine sea salt
  • Ground black pepper

Preparation:

  1. Bring the broth, wine, and barley to a boil in a small saucepan. Add 1/4 teaspoon salt and a pinch of black pepper. Cover and simmer over low heat for 30 minutes, stirring occasionally. The barley should be tender but doesn’t need to be completely soft as it will cook more when it is steamed.
  2. Heat the sesame oil in a large skillet. Add the mushrooms, onion, bell pepper, sauerkraut, garlic, cumin, paprika, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook over medium heat, stirring occasionally, for about 10 minutes, until the mushrooms are softened.
  3. Combine 2/3 cup of the barley, vegetables, barbecue sauce, vinegar, hot sauce, mustard, and liquid smoke in a large bowl. Stir together well. Add the vital wheat gluten and knead  and squeeze with your hands until strands of gluten form, about 4 minutes.
  4. Tear off six (10-inch) pieces of foil and prepare a steamer.
  5. Spoon 1/2 cup of the burger mixture onto each piece of foil. The vegetables and barley will want to fall out, but pack them into a 3 1/2 inch burger that is 1-inch thick. Fold the foil over the burgers to form a packet, but don’t seal it tightly as the burgers will expand a bit during steaming. Steam the burgers for 1 hour. Unwrap and chill on a plate in the refrigerator. The burgers must be cold for the best texture. When cooled, the burgers may also be frozen by placing pieces of parchment between the burgers and wrapped airtight.
  6. To cook the burgers, heat the grill to medium heat. Brush the burgers with canola oil and cook until grill marks appear, about 5 minutes. Turn over to cook the second side. Serve on buns with fixings of choice.  To cook indoors, heat a grill pan to medium-high heat. When ready to cook, spray the grill pan with nonstick cooking spray, and cook the burgers as above.

 

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Baked Broccoli Burgers

Nikki Haney

The unofficial start of summer is upon us! Let’s celebrate the warmer, longer days ahead with a veggie burger packed full of flavor and topped with homemade tahini sauce. In addition to being delicious, these Baked Broccoli Burgers are an excellent source of vitamins A, C and K, as well as iron, calcium, magnesium and beta-carotene.

Makes 4 burgers

Burger ingredients:

  • 1/3 cup dry couscous
  • 1 cup water
  • 1 1/2 cups broccoli florets
  • 2 teaspoons olive oil
  • 1/2 cup chopped scallions
  • 1/2 cup chopped yellow onion
  • 2 teaspoons ground cumin
  • 1 15 ounce can of chickpeas, rinsed and drained
  • 1 tablespoon sesame tahini
  • 1/2 cup panko breadcrumbs

Tahini Dressing Ingredients:

  • 1/3 cup sesame tahini
  • 1/3 cup water
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • 2 garlic cloves, chopped
  • 3/4 teaspoon sea salt

Preparation:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a small pot, bring the water and couscous to a boil.
  3. Remove from heat immediately and allow the couscous to sit in the pot for 10 minutes, soaking up the water.
  4. While the couscous sits, steam the broccoli in a steamer for 5-7 minutes (or use a microwave or stove method, you just want the broccoli to be soft in the end)
  5. In a skillet, heat the olive oil over medium heat and add in the onion and scallions, stirring occasionally for 3-5 minutes until the onion softens.
  6. Remove the onions from the heat and stir in the cumin.
  7. Gather your couscous, broccoli, onion mix, chickpeas and sesame tahini and combine together in a food processor.
  8. Pour the mixture into a bowl and stir in the bread crumbs.
  9. Form it into patties and place the patties on a cookie sheet lined with foil.
  10. Bake for 50 minutes, turning the patties over halfway through. You’ll know they are done when the tops begin to brown.
  11. To make the tahini sauce, place all ingredients in a food processor and blend until combined, roughly 30 seconds.
  12. Top your burgers with the sauce, throw some pickles, tomato and lettuce on there, and go to town!

Grilling option – To enjoy the burgers hot off the grill, first bake them in the oven, then move to the grill for 1-2 minutes on each side.

 

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All-American Incrediburgers

By Tami Noyes

Even though it’s only March, we’ve had such wonderful weather that we’re ready to get the grill out. That’s unusual for this early in the year in Northeastern Ohio, and it’s most welcome. With the daffodils 6 inches high and the lilacs showing buds, we’re ready.

Since your weather might be even better than ours, here’s a fantastic burger for inside or outside cooking. This is that rare burger: one that not only tastes great and has an amazing texture, but holds together just like a burger should. It’s mighty in flavor, and in size. Our buns tend to be on the large size and I hate to get bun with no burger, but this could be made into 8 instead of 6 depending on the size of your burger buns. The recipe is from American Vegan Kitchen and uses the spice blend from that book. The blend has all kinds of good stuff: cumin, coriander, cayenne, parsley, smoked paprika and more. But any spice blend that you like can be used.

Serves 6

Ingredients:

  • 1 1/3 cups hot water
  • 1 cup texturized vegetable protein granules
  • 1/4 cup finely minced onion
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon All-American Spice Blend, or other spice blend
  • 2 teaspoons instant tapioca
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 tablespoon plus 1 teaspoon vegan Worcestershire sauce
  • 1 tablespoon plus 1 teaspoon toasted sesame oil
  • 1 tablespoon liquid smoke
  • 1 1/2 cups vital wheat gluten
  • 1/4 cup plus 2 tablespoons vegetable broth
  • 2 tablespoons olive oil
  • 6 burger buns
  • Toppings: lettuce, tomato slices, pickles, condiments

Preparation:

  1. In a large bowl, combine the hot water with the texturized vegetable protein to rehydrate, about 10 minutes. Prepare a steamer and six (12-inch) squares of foil.
  2. When the texturized vegetable protein is rehydrated, add the ingredients in the order given, down to and including the broth. Mix well, and knead for about 4 minutes to make sure the mixture is combined and the gluten is activated. Squeeze the mixture together to work the ingredients throughout.
  3. Divide the burger into 6 equal pieces. Shape each piece into a burger, about 4 inches across, and place in the center of a piece of foil. Fold the foil over each burger to make a packet. The foil should not be tight against the burger, to allow for expansion. Transfer to the steamer and steam 1 hour. Remove from the steamer and unwrap carefully. Transfer the burgers to a plate and refrigerate for 1 hour. (At this point, the burgers may be wrapped airtight and frozen. Be sure to put a piece of parchment paper between them to prevent sticking.)
  4. To grill: Preheat the grill. Brush the burgers with olive oil and place on the grill. Grill about 5 minutes, or until brown. Brush the top with oil and turn over to cook the other side, about 5 minutes. Serve on buns with toppings of choice.

Variations for cooking:

To pan-fry: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the burgers and cook until browned on both sides, turning once about 10 minutes total. (This just might be my favorite method for cooking these because it gives a really great texture layer to the outside of the burger.)

To bake: Arrange the burgers on a lightly oiled baking sheet and brush lightly with oil. Bake for 20 minutes at 375 degrees F, turning once halfway through, or until browned.

This recipe took more tries to get right than just about any of the other recipes in AVK, but the result was worth it. If you keep some of these in the freezer, you can indulge in a burger craving any time, and they please omnis and vegans alike. Once you make them as written, you can adjust the seasonings to come up with your own signature burger. So grab your cast iron skillet or fire up the grill and give these a try. Hopefully they will become a go-to in your home, too.

Happy Spring!

 

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Pesto Mushroom Burgers

By Danny Macdonald

Sometimes simple is better.

As in the case of these “burgers”. Because sometimes you just don’t want all the extra calories of a bread bun, and a huge, tasty mushroom cap will suffice. And because pesto is the lovechild of natural ingredients and innovation.

By the way, don’t skip the garlic in the vegan garlic pesto part of the recipe. If you’re not a garlic fan, replace it with some other flavor burst, because this little sandwich needs some definite flavor direction to hit all the right notes. Simple, but scrumptious!

Makes 2 Burgers

Ingredients:

  • 4 large portobello mushrooms caps
  • 2 large slices of onion
  • 4 tablespoons vegan garlic pesto*
  • 4 medium-small tomatoes, sliced

Preparation:

Wipe mushroom caps with lightly dampened paper towel to brush off excess dirt. Layer one mushroom cap as a bottom bun, topped with a large onion slice, then spread with pesto, then layer tomato slices, and top with second mushroom cap. Serve immediately.

*Vegan Garlic Pesto

Ingredients

  • 1 1/2 cups chopped basil
  • 1/2 cup extra virgin olive oil
  • 1/4 cup pine nuts
  • 2 tablespoons nutritional yeast
  • 1 tablespoon garlic, finely minced

Preparation:

Combine ingredients in food processor in order listed and blend for about a minute. Scrape sides and re-pulse until smooth.

 

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White Bean and Sweet Potato Burgers

By Dimitra Shanahan

These are the most delicious, juicy, tender veggie burgers you’d ever have! Serve them in your preferred buns with toppings of your choice. I like to keep my burgers simple so I just add vegan mayo, mustard, ketchup, lettuce, tomato and onion and of course I sprinkle them with salt and pepper for additional flavor!

Makes 8 – 10 burgers

Ingredients:

  • 2 cups cooked white beans, drained
  • 1 1/2 cup mashed sweet potato (can be roasted, steamed or boiled)
  • 1 medium onion
  • 2 cloves garlic
  • 1/2 cup parsley
  • 1 tsp ground cumin
  • 1 tsp salt
  • several dashes of freshly ground black pepper
  • pinch of chili powder
  • 3/4 cup breadcrumbs
  • 3/4 cup soy flour

Preparation:

  1. In a food processor add the onion, garlic, parsley and white beans and pulse until beans are broken.
  2. Add the sweet potato puree and spices and pulse few more times.
  3. Transfer to a big mixing bowl, add the breadcrumbs and soy flour and mix with your hands for about 2 minutes.
  4. Place the mixture in the refrigerator for at least 30 minutes.
  5. Form the mixture into burger patties, place on a baking sheet, brush with olive oil and bake in preheated oven at 180C/350F for 30 minutes, flipping once. Enjoy!

 

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Spicy Cauliflower Potato Burger

By Richa Hingle

It’s grill time out there again, and there should never be a shortage of veggie burgers! We recently entertained a group of friends who were not fond of beans/lentils, and that put me in a fix for a few minutes, because most of my veggie burger patties have some kind of bean or lentil base or addition.

Finally I decided on using one my favorite veggie combinations – cauliflower and potato. We made spicy Cauli-tato patties and baked them. The cauliflower tends to make the patties mushy if kept for too long. Once prepped and baked, they get sturdy and can be easily used in multiple ways. Simply reheat on the grill or oven and serve.

I served these with roasted peppers, sliced tomatoes and an option of guacamole or a chipotle habanero cashew cream sauce. For the Spicy Chipotle Cream sauce, blend 1/4 cup powdered raw cashews, 1/2+ cup water, 5-6 garlic cloves, 1/3 teaspoon salt, 1 teaspoon lemon juice and 2+ teaspoons Chipotle Habanero Hot sauce or to taste. These patties can also be made gluten free by substituting oats for the bread crumbs.

Cauliflower Potato patties : Bean free. makes 12-14 depending on size

Ingredients:

  • 1/2 head of cauliflower grated
  • 1 large potato boiled and mashed
  • 1/4 cup chopped onion (optional)
  • 3-4 Tablespoons finely chopped cilantro
  • 3/4 teaspoon salt or to taste
  • 1/8 teaspoon rock salt(kala namak)
  • 1/2 teaspoon Kashmiri garam masala or to taste or any other spice blend
  • 1 teaspoon whole coriander seeds
  • 1/2 green chili finely chopped or chili flakes
  • 1 medium tomato, 2 cloves of garlic, 1/2 inch ginger pulsed to a paste
  • Coarsely ground Oats or breadcrumbs as needed
  • a few Tablespoons Organic canola oil

Preparation:

  1. For the patties, Mash and mix everything well.
  2. Taste and adjust salt and spice.
  3. Use coarsely ground oats or chickpea flour to help make the patties less wet and shape patties immediately.
  4. In a plate, mix about 1/2 cup of coarsely ground oats or bread crumbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper. 1/2 teaspoon garlic powder.
  5. Shape patties, and coat with this Oat mix on both sides.
  6. Place patties on parchment lined baking sheet.
  7. Drizzle or spray oil to coat the top well.
  8. Bake in preheated 365 degrees F for 25-40 minutes depending on the wetness and size of the patties. Flip them after 20 minutes and spray oil on the flipped side.
  9. The patties can also be grilled on the pan or grill. Add a bit more mashed potato and oats to make them sturdier/dryer for the grill.

 

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Portobello Eggplant Burger with Cauliflower Cashew Cheese

By Melody Chong

Makes: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes

Vegan, gluten-free, dairy-free, sugar-free

This burger is stacked with fresh and natural goodness of the season! The baked portobello mushrooms make great buns and the roasted eggplant makes a juicy patty! The rest of the burger is made of raw ingredients.

I used an heirloom tomato which is abundant in farmers markets now and exudes more flavor intensity with just a touch of olive oil, salt and pepper. Feel free to pick your choice of color from the vibrant array of unique shapes and sizes!

I used zucchini which is also in full force this time of the year but cucumber would be a perfect replacement.

The cauliflower cashew cheese crumble makes a great non-dairy substitute.

White onions can be interchanged with red onions or use sprouts instead of spinach leaves.

This recipe is built for a basic burger but if you’re feeling creative, design your own burger! Add a pineapple slice for a Hawaiian twist, avocado for a Californian touch or layer a pesto sauce for an Italian taste!

Easy to make and devour a few without the guilt and calories!

Ingredients

  • 8 portobello mushrooms, cleaned with stems removed
  • 1 large Italian eggplant, washed, cut into rounds about ¼ inch thick (see Note)
  • 1 batch cauliflower cashew cheese (see ingredients below)
  • 1 large heirloom tomato, sliced
  • 1 small zucchini or cucumber, sliced
  • 1 large sweet white onion, sliced
  • 1 bunch of spinach leaves
  • 4 tablespoons olive oil or more to spray/brush eggplant and portobello before baking
  • 1 tablespoon sesame seeds
  • salt & pepper to taste

Preparation

  1. Preheat oven to 400 degrees and line baking tray with aluminum foil.
  2. Brush the eggplant and mushrooms with olive oil.
  3. Bake the eggplant and mushrooms for about 10 minutes, then remove the tray from the oven and flip the slices. Return to the oven for another 5 minutes or more until the mushrooms soften and the eggplant gets dark in the middle.
  4. While the eggplant and mushrooms are baking, prepare the cauliflower cashew cheese (see recipe below)
  5. Prepare 4 plates and divide servings accordingly. Layer the mushrooms, eggplant, cauliflower cashew cheese, tomato, zucchini, onion and spinach leaves to make a burger each. Sprinkle the sesame seeds, and salt and pepper to taste on the burger top. Ready to serve!

Cauliflower Cashew Cheese Ingredients

  • 2 cups cauliflower heads, stems removed
  • ½ cup raw cashews (preferably soaked in 1 cup of water for about an hour)
  • 1 garlic clove, minced (see Blending Tip)
  • 2 tablespoons lemon juice
  • ½ teaspoon sea salt
  • ¼ cup water
  • pepper to taste

Preparation

Combine all ingredients in a blender and process until a crumble (see Tip)

TIPS & NOTES

  • Note: For the eggplant, choose the Italian variety (e.g. Rosa Bianca or Tuscan Rose) as they have a wider cross-section to fit as a patty. They are also lower in oxalic acid and hence sweeter without having to salt as much as a standard eggplant.
  • Blending Tip: You can choose to add in the garlic and mix at the end. The raw taste of garlic gives more oomph to the mixture and has more health benefits!
  • Tip: The cauliflower cheese crumble can be kept in the refrigerator for about 3 days.

 

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Low Calorie Dried Beans

By Kelly M

How To Prepare Low Calorie Dried Beans

Soaking and making beans yourself is just better. It’s cheaper, healthier, more low calorie, you save tons of salt, and you get bragging rights. Trust me.

And preparing them this way brings the calories down to just over 100 calories PER CUP! I used pintos and that’s what is reflected in the nutritional info, but this preparation works for any type of beans that need soaking.

Nutrition Face Off

Foodie Fiasco’s Low Calorie Beans   

Per 1 cup serving:
Calories: 107
Fat: 0g
Sodium: Negligible mg

Canned Beans
(From Livestrong)
Per 1 cup serving:
Calories: 220
Fat: 2g
Sodium: 820 mg

Ingredients:

  • Beans of choice (just make sure they need to be soaked)
  • water

Preparation:

Pour your beans out onto a surface and pick over them for rocks. (Rocks are green and hard to miss)

Now in a large jar, pot, container, etc. combine beans abd water. The rule of thumb is 3 cups of water per 1 cup of dried beans.

Let soak for 6-8 hours.

Behold your handy work.

Drain water, put soaked beans backed into pot, and add the same amount of water as the first time around. Remember, 3 cups of water per 1 cup of dried beans. So if you soaked 1 cup of dried beans, add 3 cups of water to soak them in, soak them, drain, and add another 3 cups of water in.

Now bring to a boil, reduce heat to low, cover, and simmer. Here is a great cooking times chart. So simmer for time directed by the chart; you can check to see if they’re done by stabbing with a fork and tasting. If the bean is tender and can be swooshed around your mouth, you’re good.

Use as you would canned beans, or just consume.

Enjoy!

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Reuben Burger Buns

By Tami

Yield: 6 buns

Ingredients:

  • 1 cup warm water
  • 1 tablespoon brown sugar
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons canola oil
  • 1 1/4 cup all-purpose flour
  • 1 cup pumpernickel flour
  • 1/2 cup light rye flour
  • 2 tablespoons vital wheat gluten
  • 1 tablespoon dried minced onion
  • 1 teaspoon caraway seeds
  • 1 teaspoon cocoa
  • 1 teaspoon salt

Preparation:

  1. Combine the water, sugar, and yeast in a small bowl. Stir to combine and let sit about 5 minutes, until bubbly. Stir in the canola oil.
  2. Stir together the flours, vital wheat gluten, onion, caraway, cocoa and salt in a large mixing bowl. Add the water mixture to the flour mixture and stir together. Add an additional tablespoon of flour or water if needed to make a cohesive dough. Stir together, then knead on a lightly floured surface about 8 minutes, until smooth and elastic. Form the dough into a ball. If using an electric mixer, knead with the dough hook until smooth and elastic, about 5 minutes.
  3. Lightly oil a large bowl and put the dough in the bowl. Turn over so the oiled side is up. Cover with a clean dish towel and let rise in a warm place until doubled, about 1 hour.
  4. Lightly oil a baking sheet with canola oil. Divide the dough into 6 even balls and shape into buns. Lightly flatten the buns. Cover with a clean dish towel and let rise in a warm place until puffed, about 30 minutes.
  5. Preheat the oven to 375 degrees F. Bake the buns for 15 to 17 minutes, until nicely golden. When done, the bottoms of the buns should sound hollow when tapped with your knuckles. Let cool on a wire rack.
  6. Remember: no matter how you do it, vegan reubens are never wrong. That’s my motto.

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Homemade Tahini

By Julie West

Tahini (sesame seed paste) is full of wholesome nutrition. Sesame seeds contain important B Vitamins…B1, B2, B3, B5, as well as a great supply of calcium. They also have beneficial trace elements like copper, magnesium, iron, phosphorus and manganese. Sesame seeds contain both omega 3 & 6 that improve the health of the brain. I’m learning to use tahini in all different kinds of ways. You can use it in salad dressings, dips, hummus, soups, cookies, or just eat it plain spread on toast. It pairs well with different flavors like lemon, miso, cumin, parsley, cilantro, garlic, etc. So very good and so very good for you!

Ingredients:

  • 2 cups sesame seeds (1 lb.)

Preparation:

  1. First you may want to toast your seeds to bring out the most flavor. You want your seeds to become fragrant and slightly darker during the process (I have to admit that I usually skip this step and it is completely optional.)
  2. Toast your seeds one of two ways:
    • Preheat oven to 350. Place seeds on roasting pan or rimmed cookie sheet and roast for about 10-15 minutes making sure to move them around every few minutes so the seeds on the bottom don’t burn. OR
    • Dry roast over medium low heat in a skillet using one cup at a time (add more or less depending on your skillet). Be sure to move the seeds around frequently to ensure that they don’t burn.
  3. Once you have toasted your seeds and they have cooled a bit, place them in your food processor, or blender, and process on high until creamy, scrapping down the sides as needed. Will take approx. 5-10 minutes to blend depending on your equipment.
  4. Store your tahini in an air-tight container in the fridge. Will last up to a couple months. Makes approx. 2 cups.

Notes:

Since homemade tahini is made using the whole sesame seed and not hulled seeds like store bought tahini, unless you find hulled seeds to use, your consistency may not be as creamy but it’s not a big difference and you’re getting the added benefits of extra fiber and nutrition from the outer shells. The majority of the calcium is lost when the seeds are hulled.

To add extra creaminess use 2 or 3 tablespoons of extra virgin olive oil or sesame oil when blending if desired. This will help create a smoother texture but it will also alter the flavor slightly.

 

(Source: http://www.onegreenplanet.org/tag/vegan-burger-recipes/

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21 Responses to Got something good for you!

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  1. sarassitham on Nov 23, 2020 at 2:07 pm

    Thank you so much for sharing these variety healthy and delicious burger recipes for all of us try. As being vegetarian I was unable to find any rich ingredients vegetarian burger, but I found it was total pleasure reading these articles as I got to know so much information regarding it. I would surely recommend others as well to try these recipes.

    https://bit.ly/2UObZDE

  2. S.Prathap on Aug 28, 2019 at 4:31 pm

    Thank you very much for sharing this article of good recipes with us.A whole 20 burger recipes look delicious and yummy.
    The recipes look simple and easy to us to prepare and vegetarian food keep us more healthy.I hope a lot of people will try and use the fantastic recipes given .

  3. gambling on Jul 9, 2019 at 10:20 pm

    I delight in, result in I discovered just what I was looking
    for. You have ended my 4 day long hunt! God Bless you man. Have a great day.
    Bye

  4. Ella on Mar 17, 2019 at 1:02 am

    Who says vegetarian food is boring? Just look at these burgers, they look so appetising! Eating less meat definitely is healthier for our health as our body needs less energy to digest and we will feel much lighter. If you cannot go for full vegetarian diet, why not try to go meat-free 3 or 4 days a week?

  5. Yee Yin on Jul 24, 2018 at 10:07 pm

    Thank you Rinpoche for sharing these wonderful recipes with us.

    I have always thought only meat makes a good burger but the other day, I bought this vegetarian burger patty for the first time and I was amazed at how tasty it was! I came to the website to look at other things, didn’t expect to find vegetarian burger recipes here. I want to try some of these recipes out. Apart from the burger recipes, there are so many other vegetarian recipes here on the website.

    Eating meat actually adds more burden to our body because our body needs more energy to process the meat. Besides, the animals are fed with artificial feed, the hormone is injected into the animals to make them grow faster. If we eat the meat we are also consuming all this chemical, our health will be affected in long term.

    Considering the above and now with so many vegetarian recipes I found here, I will change my diet to a vegetarian diet.

    Thank you again for sharing!

  6. Anne Ong on Mar 26, 2017 at 9:20 pm

    A whole variety of 20 recipes that really look delicious.Many of course are really appealling and so realistic in their meaty preparations, which can easily be mistakenly taken for real meat.Thank you Rinpoche for sharing these fantastic recipes.

  7. japanese on Mar 12, 2015 at 4:25 pm

    After going over a few of the articles on your website,
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    I saved as a favorite it to my bookmark website list and will
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  8. ikan hias air tawar on Jan 17, 2015 at 2:47 pm

    Hi there Dear, are you genuinely visiting this web page daily, if so after that you
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  9. aclassic clasagna recipe on Nov 8, 2014 at 11:59 am

    I am really grateful to the holder of this web
    site who has shared this enormous article at here.

  10. Edwin Tan on Sep 16, 2014 at 1:58 am

    Great recipe guide for vegans. The recipe looks easy and simple to prepare.

    Thank you for the extensive list of vegan burgers, Rinpoche.

  11. Wan Wai Meng on Apr 2, 2014 at 7:48 pm

    Vegetarian food is superior to meat based foods. It is keeps us more healthy, we don’t run the risk of getting infected with meat based diseases, we do not need to keep many livestock animals that keep on polluting the earth, we will not have world hunger anymore due to grains being used to feed livestock, less land to be cleared for livestock farming, hence going vegetarian preserves the planet.

  12. Lucas Roth on Mar 1, 2014 at 12:38 am

    Ever since I became vegetarian, I was always looking for a good vegetarian burger and these look amazing and it is nice to see some nice things not involving animal death. Thank you Rinpoche for sharing.

  13. Carmen Lin @ KMP on Feb 20, 2014 at 8:49 pm

    Everything looks so yummy! Who says vegetarian only eats veggie, looks at the recipes and various kind of burgers! It’s so much fun to try and make it. Thanks Rinpoche for sharing this, as the title said “Something Good For You”, which indeed are very good.

  14. June Tang(KH JB) on Feb 3, 2014 at 11:24 pm

    Thank you Rinpoche for sharing the fantastic recipes.They all looks delicious,especial the Pesto Mushroom Burgers,definitely will try it !!

  15. Grace Leu (KHJB) on Jan 30, 2014 at 10:46 am

    Thanks for Rinpoche’s sharing. IT really fantastic to see so many type of ” Burger” , really hope can try on it . The eggplant Burger just like normal burger .

  16. Uncle Eddie on Jan 27, 2014 at 4:02 pm

    A whole variety of 20 recipes that really look delicious, with some really seem to look “out-of-this world” and mouth watering! Many of course are really appealling and so realistic in their meaty preparations, which can easily be mistakenly taken for real meat. Nevertheless, this whole variety of vegetarian burger display are trully fantastic and delicious to look at! TQ for the sharing, I already felt so full and satisfying!

  17. tenzinkhenchen on Jan 24, 2014 at 9:30 pm

    All these foods look delicious and they are healthy and vegetarian. How wonderful! I normally make burgers out of tempeh and they are delicious too. Everyone should try them. Thank you for sharing these recipes Rinpoche!

  18. Lucas Roth on Jan 19, 2014 at 3:54 pm

    All these foods are amazing, not only because they look amazing, it is also because they are vegetarian! This is very good that people are doing this, i am hungry now. Thank you for sharing Rinpoche.

  19. Beatrix Ooi on Jan 19, 2014 at 11:28 am

    Thank You for sharing the recipes Rinpoche, they look delicious! Finally I don’t need to worry about what to bring to school every day, these recipes have made it easier for other vegetarians/ vegans.

  20. Cynthia L on Jan 16, 2014 at 3:20 am

    OMG. They all look so delicious. Pesto Mushroom Burger look real easy to make. Will definitely share this post to my foodie friends!

  21. Julien Roth on Jan 15, 2014 at 10:52 pm

    All the foods look amazing. I love it when people try something really good and its vegetarian. That just shows that food doesn’t need to contain meat to be good. Thank you so much for sharing all these fantastic recipes with us Rinpoche, i hope that a lot of people see this and use the recipes.

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Blog Chat

BLOG CHAT

Dear blog friends,

I’ve created this section for all of you to share your opinions, thoughts and feelings about whatever interests you.

Everyone has a different perspective, so this section is for you.

Tsem Rinpoche


SCHEDULED CHAT SESSIONS / 聊天室时间表

(除了每个月的第一个星期五)
SUNDAY
8 - 9PM (GMT +8)
4 - 5AM (PST)

UPCOMING TOPICS FOR JUNE / 六月份讨论主题

Please come and join in the chat for a fun time and support. See you all there.


Blog Chat Etiquette

These are some simple guidelines to make the blog chat room a positive, enjoyable and enlightening experience for everyone. Please note that as this is a chat room, we chat! Do not flood the chat room, or post without interacting with others.

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Be friendly

Remember that these are real people you are chatting with. They may have different opinions to you and come from different cultures. Treat them as you would face to face, and respect their opinions, and they will treat you the same.

Be Patient

Give the room a chance to answer you. Patience is a virtue. And if after awhile, people don't respond, perhaps they don't know the answer or they did not see your question. Do ask again or address someone directly. Do not be offended if people do not or are unable to respond to you.

Be Relevant

This is the blog of H.E. Tsem Rinpoche. Please respect this space. We request that all participants here are respectful of H.E. Tsem Rinpoche and his organisation, Kechara.

Be polite

Avoid the use of language or attitudes which may be offensive to others. If someone is disrespectful to you, ignore them instead of arguing with them.

Please be advised that anyone who contravenes these guidelines may be banned from the chatroom. Banning is at the complete discretion of the administrator of this blog. Should anyone wish to make an appeal or complaint about the behaviour of someone in the chatroom, please copy paste the relevant chat in an email to us at care@kechara.com and state the date and time of the respective conversation.

Please let this be a conducive space for discussions, both light and profound.

KECHARA FOREST RETREAT PROGRESS UPDATES

Here is the latest news and pictorial updates, as it happens, of our upcoming forest retreat project.

The Kechara Forest Retreat is a unique holistic retreat centre focused on the total wellness of body, mind and spirit. This is a place where families and individuals will find peace, nourishment and inspiration in a natural forest environment. At Kechara Forest Retreat, we are committed to give back to society through instilling the next generation with universal positive values such as kindness and compassion.

For more information, please read here (english), here (chinese), or the official site: retreat.kechara.com.

Noticeboard

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  • Samfoonheei
    Monday, Jun 17. 2024 12:53 PM
    Beautiful pictures paints a thousands words of His Holiness the Dalai Lama and His Holiness Panchen Rinpoche. Those rare pictures shared ultimate sophistication of the relationship between the two great leaders.
    Back in the 20th century Jawaharlal Nehru an Indian anti-colonial nationalist, statesman, secular humanist, social democrat was very kind to receive them both. Looking at the rare pictures says all.
    Its such awesome watching the rare video of His Holiness the Dalai Lama and His Holiness Panchen Rinpoche visiting India together. Visiting sacred places Buddhist sites of India together, and even having state dinner .
    Thank you Rinpoche for this great sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/great-lamas-masters/the-dalai-lama-panchen-lama-in-india-in-1956.html
  • Samfoonheei
    Monday, Jun 17. 2024 12:52 PM
    nspiring read of the power sacred feminine Maha Pajapati Gotami, founder of the Order of Nuns. She was the foster-mother, step-mother and maternal aunt of the Buddha. In Buddhist tradition, she was the first woman to seek ordination for women, which she did from Gautama Buddha directly, and she became the first bhikkhuni.
    Mahapajapati lived to be around 120 years old. Having such an eminent position in the sangha, she would have had hundreds of nuns under her care, helping them realize the Truth. Perplexingly, the Buddha continued to have doubts about admitting women into the women’s order right up until his death. Mahapajapati had played an important role preserving the dharma taught by Buddha Shakyamuni.
    Truly inspired by Mahaprajapati Gotami’s story.
    Thank you Rinpoche with folded hands.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/mahapajapati-gotami-the-first-buddhist-nun.html
  • Samfoonheei
    Monday, Jun 17. 2024 12:50 PM
    Area 51 is a U.S. military base that has become synonymous all this while. There’s a possibility recording to many could be a government cover-ups and potentially a place of testing alien. Its always a secret behind this Nevada base also known as Area 51 and is often the subject of alien conspiracy theories. The facility is next to two other restricted military areas, what goes on inside and around is extremely secret. No one are allowed to visit and are kept away by warning signs, electronic surveillance and armed guards. According to the US military, the intense secrecy area is the training range for US nuclear weapons. It has never been declared a secret base and under 24-hour surveillance. Many people have reported seeing unidentified flying objects in or near Area 51. That’s interesting. And the popular image of the place is a secret site for extra-terrestrial research.
    Thank you Rinpoche for this sharing .

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/paranormal/aliens-paranormal/what-is-area-51.html
  • Samfoonheei
    Monday, Jun 17. 2024 12:49 PM
    Reading each messages and looking at those beautiful pictures tells a thousand words. Without dharma, dharma work, dharma institutions and dharma people, life is so much more lonely and empty……loved this message by our Guru.
    May those teachings in this blog flourish in the heart of all beings.
    Thank you Rinpoche sharing this great messages. which taught us more and inspired us too.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/art-architecture/messages-inspired-by-buddhist-art.html
  • payal
    Monday, Jun 10. 2024 04:27 AM
    really….such a stunning sacred image 1,000 Armed Avalokitesvara as gift from Joshua and family for Rinpoche . More so receiving it on Wesak Day is indeed wonderful. Merely looking at this stunning images is a blessing.
  • Samfoonheei
    Friday, May 10. 2024 02:57 PM
    A card and hard disc from Sean Wang was truly a smart idea afterall. Nobody could imagine such idea but he did it. Placing thumb drives with millions and billions of Vajrayogini her holy mantra in Tibetan into the holy statue. Not only that drawing pictures too . Such a great idea whereby people come to make offerings, prostrate, circumambulate, collecting huge amount of merits for themselves and their love ones. Thanks to Sean Wang/
    Thank you Rinpoche for this sharing .

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/letters-cards-gifts/seans-got-a-great-idea.html
  • Samfoonheei
    Friday, May 10. 2024 02:55 PM
    Reading this blog kindly reminded us of the most cherished people in our lives that’s our parents. Mother’s Day that is on this Sunday 12th of May and Father’s Day falls on the third Sunday in June. Teachers Day too important ……a day to honour and recognise their roles in our lives. Rinpoche always emphasised that we should not avoid the responsibility of repaying the kindness of the people who have helped us in our life. The only true way to honour and repay their kindness is to let them know that their kindness meant a lot to us . Do something good for them or someone else as this practice ultimately gives enormous power and possibilities for positive effects in many lives not just our own life. Simple saying thank you and expressing our appreciation can go a long way.
    Reading all those powerful quotes by Rinpoche gives us a lesson and example.
    Thank you Rinpoche and writers team for sharing

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/inspiration-worthy-words/celebrating-kindness-20-quotes-from-tsem-rinpoche.html
  • Samfoonheei
    Wednesday, May 8. 2024 06:11 PM
    Achi Chökyi Drölma is the Dharma Protector of the Drikung Kagyu school of Tibetan Buddhism. She also appears as a protector in the Karma Kagyu refuge tree as Achi Chodron. Although Achi has a particular committment to protect the Drikung Kagyu, she is recognized and practiced by all lineages of Tibetan Buddhism. To benefit the beings in samsara, she displays a limitless number of manifestations at different times and in different space dimensions. She vowed to protect the Drikung Kagyu lineage and its practitioners, removing inner and outer obstacles , a revered figure in Tibetan Buddhism, embodies the harmonious union of compassion, wisdom, and protective energy. a powerful wisdom-protector who guards and protects all sincere Dharma-practitioners to rely on her. She is also known for her power to confer wealth. She rose to protect Drikung Kagyu lineage while Dorje Shugden who rose to protect the Gelug teaching. Interesting read.
    Thank you Rinpoche and Gen Lobsang Phuljung for this interesting write up

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/achi-chokyi-drolma-chief-protectress-of-the-drikung-kagyu.html
  • Samfoonheei
    Wednesday, May 8. 2024 06:00 PM
    Dorje Shugden is a special Dharma Protector who quickly fulfils wishes and sincere prayers. He brings healing, harmony and peace; protects from harm and obstacles and attracts opportunities for success and growth. To promote the practice of Dorje Shugden, Kechara has came up a easy way for more people to understand the Powerful Practice. Presented in six different languages as such in English, Tibetan བོད་ཡིག, Chinese 中文, Hindi हिंदी, Tamil தமிழ், Nepali नेपाली so everyone could access. All those materials were distributed to visitors free of charge at all Kechara outlets. Looking at those pictures of visitors says all of how Kechara had spreads the practice of Dorje Shugden like wild fire. More people will get to know and understand the true stories and benefits of Dorje Shugden.
    Thank you Rinpoche and writers for this great sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/current-affairs/kechara-spreads-the-practice-of-dorje-shugden.html
  • Samfoonheei
    Wednesday, May 8. 2024 05:57 PM
    For the last 60 years, the Tibetan Government-in-Exile has exploited, abused, marginalised and persecuted their people. For the first time in six decades, since the Tibetans first entered a life in exile, we are seeing more and more examples of ordinary Tibetans speaking up against this exploitation. In years gone past, Tibetans would never have dared to voice their objections to the leadership. They have been mixing religion and politics ever since. A majority of the Tibetans in India are stateless, and been sufferings quietly. Hundreds of thousands of Tibetans were killed during the Chinese invasion, prompting the young Dalai Lama to flee into exile in 1959. Because of all the exploitation the younger Tibetan generation are willing to express and speaking up.
    Reading the commentary by a anonymous member of the Tibetan community tells us how those desperate Tibetans experienced all this while and to voice the truth. Interesting read. In order to achieve peace it is necessary to address the root of violence and conflict by having dialogue between the Chinese Government and the Tibetan Government.
    Thank you Rinpoche for this sharing .

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/current-affairs/tibetan-refugee-youth-speaking-up.html
  • Samfoonheei
    Wednesday, May 8. 2024 05:55 PM
    Coming up with these informative website is a great work of Rinpoche and writers team. With these website it had many people get to understand more of Tibetan Buddhism , great teachers teachings and of course all about the practice of Dorje Shugden. I am one of them , its was this website I got to know , learn, and understand about Tibetan Buddhism and Dorje Shugden.
    Thank you Rinpoche with folded hands and writers team .

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/fantastic-new-dorje-shugden-website-launched.html
  • Samfoonheei
    Wednesday, May 8. 2024 05:53 PM
    The legendary Ra Lotsawa Dorje Drak was born in the village of Nyenam,Southern Tibet amidst many auspicious signs of a high rebirth. Ra Lotsawa was a great tantric master and is one of the most controversial Buddhist teachers in Tibetan history who had used wrathful means to subjugate his opponents. One of the previous lives of Dorje Shugden is the renowned lama Ra Lotsawa Dorje Drak, Amongst his great deeds, Ra Lotsawa was known to have renovated many with Samye, Tibet’s first monastery. He also sponsored numerous new translation works, the copying and recitation of sacred scriptures, and the installation of Buddha statues. Interesting read of the biography of this great master. Ra Lotsawa Dorje Drakpa left behind a legacy of many great lamas, practitioners and preserving, as well as spreading this tantric system in Tibet.
    Thank you Rinpoche and Pastor David for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/great-lamas-masters/ra-lotsawa-dorje-drakpa-tibetan-master-of-the-vajrabhairava-tantra.html
  • Samfoonheei
    Wednesday, May 8. 2024 05:51 PM
    Dorjé Shukden is a controversial Tibetan Buddhist protector deity, believed by some to be a wrathful spirit and by others to be an enlightened Buddha. The controversy that arose from this divided understanding over the last fifty years has impacted the Tibetan Buddhist community globally and continues to be relevant to observers and practitioners of Buddhism the world over. The Yellow Book, based on its cover. It was composed by Kyabje Zemey Rinpoche in 1970, but it was not published until 1973. Kyabje Zemey Rinpoche never intended for his book to be published but somehow it was published without his permission. According to the introduction, Kyabje Zemey Rinpoche authored this book in 1970 based on teachings given by Kyabje Trijang Rinpoche, the junior tutor to the 14th Dalai Lama.The original intention of this book was to be complementary material to Kyabje Trijang Rinpoche’s book, Music Delighting An Ocean of Protectors, which was published six years before the Yellow Book. The Yellow Book did not circulate widely until several years later. It is a collection of cautionary tales and teachings but sadly some influential powerful officials and people who had corrupted the Gelug lineage . Interesting read.
    I am looking forward to finish reading this book.
    Thank you Rinpoche and Martin for this interesting sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/great-lamas-masters/dr-christopher-bells-views-on-zemey-rinpoches-yellow-book.html
  • Samfoonheei
    Saturday, May 4. 2024 06:15 PM
  • Samfoonheei
    Saturday, May 4. 2024 06:13 PM
    Firebirds are mythical birds found in the folklore of many cultures. They are often depicted as magical birds with feathers that glow like flames or the sun. The mythology surrounding firebirds varies between cultures, but there are some common themes. In Greek mythology, the mythical bird known for its ability to be reborn from its ashes, symbolizing immortality and renewal. It is often depicted as a beautiful and majestic creature with brightly coloured feathers and a long tail. Interesting read of the stories related to the mythology, legend and folklore in this blog.
    Thank you Rinpoche for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/me/beautiful-1000-armed-avalokitesvara.html

1 · 2 · 3 · 4 · 5 · »

Messages from Rinpoche

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Concept: Tsem Rinpoche
Technical: Lew Kwan Leng, Justin Ripley, Yong Swee Keong
Design: Justin Ripley, Cynthia Lee
Content: Tsem Rinpoche, Justin Ripley, Pastor Shin Tan, Sarah Yap
Admin: Pastor Loh Seng Piow, Beng Kooi

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

Tsem Rinpoche

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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

Click on the images to view the bigger version. And scroll down and click on "View All Photos" to view more images.
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 years 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!
4 years 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
4 years 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
4 years 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!
4 years 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.
4 years 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
4 years 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.
4 years 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.
4 years 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!
4 years 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)
5 years 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)
5 years 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)
5 years 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
5 years 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
5 years 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!
5 years 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
5 years 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
5 years 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
5 years 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
5 years 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
5 years 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
5 years 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
5 years 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
5 years ago
Sacred Vajra Yogini
Dorje Shugden works & archives - a labour of commitment - https://bit.ly/30Tp2p8
5 years 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 years 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 years 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 years 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 years 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 years 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 years 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 years 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 years 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 years 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 years 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 years 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 years 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 years 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 years ago
Beautiful pictures of the huge Buddha in Longkou Nanshan- https://bit.ly/2LsBxVb
The reason-Very interesting thought- https://bit.ly/2V7VT5r
5 years ago
The reason-Very interesting thought- https://bit.ly/2V7VT5r
NEW Bigfoot cafe in Malaysia! Food is delicious!- https://bit.ly/2VxdGau
5 years 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 years 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 years 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 years 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 years 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 years 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 years 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 years ago
Manjusri Kumara (bodhisattva of wisdom), India, Pala dynesty, 9th century, stone, Honolulu Academy of Arts
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CHAT PICTURES

Need a dose of spiritual nourishment or perhaps any spiritual protection? Do take up our Kechara Penang food/candles offering packages. Do not hesitate to contact our member Choong for more info. Kechara Penang Study Group by Jacinta.
2 days ago
Need a dose of spiritual nourishment or perhaps any spiritual protection? Do take up our Kechara Penang food/candles offering packages. Do not hesitate to contact our member Choong for more info. Kechara Penang Study Group by Jacinta.
Different food offerings offered on Penang Kechara Chapel's altar behalf of the sponsors. May sponsors' wishes be fulfilled. Great effort from Choong Soon Heng, one of our Kechara Penang dedicated members who thought of this way for people to generate merits while clearing obstacles. Uploaded by Jacinta.
2 days ago
Different food offerings offered on Penang Kechara Chapel's altar behalf of the sponsors. May sponsors' wishes be fulfilled. Great effort from Choong Soon Heng, one of our Kechara Penang dedicated members who thought of this way for people to generate merits while clearing obstacles. Uploaded by Jacinta.
These are some of the offerings offered on behalf of our sponsors. We have different offerings packages which one can choose from or just simply sponsor our weekly puja in dedication to our loved ones. Kechara Penang Study Group by Jacinta.
2 days ago
These are some of the offerings offered on behalf of our sponsors. We have different offerings packages which one can choose from or just simply sponsor our weekly puja in dedication to our loved ones. Kechara Penang Study Group by Jacinta.
We hope you enjoyed our pictures, as much as we enjoyed our Wesak Day together in Penang. Let us carry the energy and enthusiasm we experienced so far and inspires many more. Happy Wesak Day! 22/5/2024 KPSG by Jacinta
1 month ago
We hope you enjoyed our pictures, as much as we enjoyed our Wesak Day together in Penang. Let us carry the energy and enthusiasm we experienced so far and inspires many more. Happy Wesak Day! 22/5/2024 KPSG by Jacinta
Puja offering packages. Thanks to those who sponsored the puja. May all your wishes be fulfilled. KPSG by Jacinta
1 month ago
Puja offering packages. Thanks to those who sponsored the puja. May all your wishes be fulfilled. KPSG by Jacinta
Colourful altar with plenty of offerings. We had DS puja with Praise to Buddha Shakyamuni as we celebrate this special day of Buddha's Birth, Enlightenment and Parinirvana. KPSG by Jacinta
1 month ago
Colourful altar with plenty of offerings. We had DS puja with Praise to Buddha Shakyamuni as we celebrate this special day of Buddha's Birth, Enlightenment and Parinirvana. KPSG by Jacinta
Some of the activities done during the Wesak Day Celebration in Penang. Kechara Penang Study Group by Jacinta.
1 month ago
Some of the activities done during the Wesak Day Celebration in Penang. Kechara Penang Study Group by Jacinta.
Wesak Day Celebration in Penang!Buddha's Bathing Ritual. 22/5/2024 Kechara Penang Study Group by Jacinta.
1 month ago
Wesak Day Celebration in Penang!Buddha's Bathing Ritual. 22/5/2024 Kechara Penang Study Group by Jacinta.
11/5/2024 Saturday @3pm. After puja, all members helped out clearing the offerings and we shared out the blessed food offerings with our families, friends and even animals. Kechara Penang Study Group by Jacinta
1 month ago
11/5/2024 Saturday @3pm. After puja, all members helped out clearing the offerings and we shared out the blessed food offerings with our families, friends and even animals. Kechara Penang Study Group by Jacinta
11/5/2024 Saturday @3pm. Activities during puja. Members chanting Dorje Shugden mantras. We've completed Dorje Shugden puja cum Namasangiti. Kechara Penang Study Group by Jacinta.
1 month ago
11/5/2024 Saturday @3pm. Activities during puja. Members chanting Dorje Shugden mantras. We've completed Dorje Shugden puja cum Namasangiti. Kechara Penang Study Group by Jacinta.
11/5/2024, Saturday @3pm. Activities : Offerings of khata to Rinpoche, garland of flowers to Dorje Shugden and a new Tibetan butterlamp being offered on the altar. Kechara Penang Study Group by Jacinta
1 month ago
11/5/2024, Saturday @3pm. Activities : Offerings of khata to Rinpoche, garland of flowers to Dorje Shugden and a new Tibetan butterlamp being offered on the altar. Kechara Penang Study Group by Jacinta
Today we have an inaugural cancer free diet talk and info sharing by Mr. Ooi. Mr. Ooi is a Penangite and like any other man, he has a family to provide for. From colon cancer stage 4,he is now known as a cancer-free man. Learn more about his story and his acquaintance with Dorje Shugden here https://youtu.be/x7i-yXJBUwM?si=A-5O0udxjg52iS58
2 months ago
Today we have an inaugural cancer free diet talk and info sharing by Mr. Ooi. Mr. Ooi is a Penangite and like any other man, he has a family to provide for. From colon cancer stage 4,he is now known as a cancer-free man. Learn more about his story and his acquaintance with Dorje Shugden here https://youtu.be/x7i-yXJBUwM?si=A-5O0udxjg52iS58
Kind-hearted sponsors sponsored these kuih-muih & flowers for today's puja @ 4th May, 2024. Should you wish to contribute these or sponsor our weekly puja, do contact us for more details. Kechara Penang Study Group by Jacinta.
2 months ago
Kind-hearted sponsors sponsored these kuih-muih & flowers for today's puja @ 4th May, 2024. Should you wish to contribute these or sponsor our weekly puja, do contact us for more details. Kechara Penang Study Group by Jacinta.
Pastor Seng Piow guides us on the flow of Dorje Shugden puja, its benefits, significant of Chanting the names of Manjushri and also explaining the dedication for the sponsors and to those in need before we start the puja as we have 2 newcomers today.
2 months ago
Pastor Seng Piow guides us on the flow of Dorje Shugden puja, its benefits, significant of Chanting the names of Manjushri and also explaining the dedication for the sponsors and to those in need before we start the puja as we have 2 newcomers today.
Two Pastors in da house! Double the merits, double the happiness. Kechara Penang Study Group by Jacinta
2 months ago
Two Pastors in da house! Double the merits, double the happiness. Kechara Penang Study Group by Jacinta
Mr. Cheah Fook Wan offered lights and incense to The Three Jewels prior to the puja in Ipoh. (KISG - Kin Hoe)
2 months ago
Mr. Cheah Fook Wan offered lights and incense to The Three Jewels prior to the puja in Ipoh. (KISG - Kin Hoe)
Kechara Ipoh Study Group has carried out Mother Tara prayer recitations on Sunday afternoon in Ipoh. (KISG- Kin Hoe)
2 months ago
Kechara Ipoh Study Group has carried out Mother Tara prayer recitations on Sunday afternoon in Ipoh. (KISG- Kin Hoe)
Powerful Dorje Shugden puja @ Jalan Seang Tek, Penang. Every Saturday, 3 pm. Remove obstacles and grant blessings to fulfil wishes. Kechara Penang Study Group by Jacinta. 6th April 2024
3 months ago
Powerful Dorje Shugden puja @ Jalan Seang Tek, Penang. Every Saturday, 3 pm. Remove obstacles and grant blessings to fulfil wishes. Kechara Penang Study Group by Jacinta. 6th April 2024
Rejoice to the volunteers (also kind sponsors) who cleaned the Gyenze Chapel and made abundant offerings to Gyenze. ~ Alice
3 months ago
Rejoice to the volunteers (also kind sponsors) who cleaned the Gyenze Chapel and made abundant offerings to Gyenze. ~ Alice
Offered beautiful flowers abundantly to Gyenze. ~ Alice
3 months ago
Offered beautiful flowers abundantly to Gyenze. ~ Alice
Offered beautiful flowers abundantly to Gyenze. ~ Alice
3 months ago
Offered beautiful flowers abundantly to Gyenze. ~ Alice
Our weekly Dorje Shugden Puja @ 23/3/2024 . William, as the umze is seen here burning incense powder as we are about to recite the Sangsol Prayer to Dorje Shugden composed by Ganden Serkong. Kechara Penang Study Group by Jacinta.
3 months ago
Our weekly Dorje Shugden Puja @ 23/3/2024 . William, as the umze is seen here burning incense powder as we are about to recite the Sangsol Prayer to Dorje Shugden composed by Ganden Serkong. Kechara Penang Study Group by Jacinta.
And here's Mr Wong of KSK Ipoh who dropped by to pray and offered some donation to the Chapel. Kechara Penang Study Group. Pic by Siew Hong & uploaded by Jacinta.
3 months ago
And here's Mr Wong of KSK Ipoh who dropped by to pray and offered some donation to the Chapel. Kechara Penang Study Group. Pic by Siew Hong & uploaded by Jacinta.
Today's puja (16/3/2024) ended around 420pm, Jacinta was the umze of the day. Pic by Siew Hong. Kechara Penang Study Group by Jacinta.
3 months ago
Today's puja (16/3/2024) ended around 420pm, Jacinta was the umze of the day. Pic by Siew Hong. Kechara Penang Study Group by Jacinta.
Group photo taken after the last session, sealed with King of Prayers. Come and join us next time! Sayonara - 9-10th March 2024 - Kechara Penang DS Retreat by Jacinta.
3 months ago
Group photo taken after the last session, sealed with King of Prayers. Come and join us next time! Sayonara - 9-10th March 2024 - Kechara Penang DS Retreat by Jacinta.
Abundance altar! Fruits, flowers, Mee Koo (traditional Penang buns), Bee Hoon, sourdoughs and snacks are some of the offerings to Rinpoche, Buddhas & Bodhisattvas. Kechara Penang Dorje Shugden Retreat 9-10th March, 2024 by Jacinta.
3 months ago
Abundance altar! Fruits, flowers, Mee Koo (traditional Penang buns), Bee Hoon, sourdoughs and snacks are some of the offerings to Rinpoche, Buddhas & Bodhisattvas. Kechara Penang Dorje Shugden Retreat 9-10th March, 2024 by Jacinta.
Siew Hong, one of retreatants and an active member of Kechara Penang group proudly presented her torma to be used during the Kalarupa puja. Kechara Penang Study Group by Jacinta
3 months ago
Siew Hong, one of retreatants and an active member of Kechara Penang group proudly presented her torma to be used during the Kalarupa puja. Kechara Penang Study Group by Jacinta
Torma making was taught by Pastor Seng Piow and held one day before the retreat. Kechara Penang Study Group by Jacinta
3 months ago
Torma making was taught by Pastor Seng Piow and held one day before the retreat. Kechara Penang Study Group by Jacinta
Penang Dorje Shugden Retreat cum Puja, 9-10th March 2024 led by Pastor Seng Piow with 12 retreatants. Uploaded by Jacinta
3 months ago
Penang Dorje Shugden Retreat cum Puja, 9-10th March 2024 led by Pastor Seng Piow with 12 retreatants. Uploaded by Jacinta
The celebration ended with a Dorje Shugden puja, dedicated to all the sponsors, our loved ones and as well as for the happiness & good health for all sentient beings. May Rinpoche return swiftly too and taking this opportunity wishing all Happy Chinese New Year and Gong Xi Fa Cai from all of us, Kechara Penang Study Group. Uploaded by Jacinta.
4 months ago
The celebration ended with a Dorje Shugden puja, dedicated to all the sponsors, our loved ones and as well as for the happiness & good health for all sentient beings. May Rinpoche return swiftly too and taking this opportunity wishing all Happy Chinese New Year and Gong Xi Fa Cai from all of us, Kechara Penang Study Group. Uploaded by Jacinta.
Seen here, Pastor Seng Piow set off firecrackers - welcoming of the upcoming year with enthusiasm and positive energy. Kechara Penang Study Group by Jacinta
4 months ago
Seen here, Pastor Seng Piow set off firecrackers - welcoming of the upcoming year with enthusiasm and positive energy. Kechara Penang Study Group by Jacinta
In this pic, Pastor Seng Piow is sharing Dharma with newbies ~ Sharyn's friends. It's always good to make light offerings at the beginning of new year. By making light offerings, you are able to dispel the darkness of ignorance and achieve wisdom. Kechara Penang Study Group by Jacinta.
4 months ago
In this pic, Pastor Seng Piow is sharing Dharma with newbies ~ Sharyn's friends. It's always good to make light offerings at the beginning of new year. By making light offerings, you are able to dispel the darkness of ignorance and achieve wisdom. Kechara Penang Study Group by Jacinta.
One the day of Losar (new lunar year), it is always beneficial for Buddhist practitioners to get together in making abundant offerings to Buddhas on the altar to usher in goodness, prosperity and well-being of our loved ones. It's more auspicious this year as Losar and the Chinese New Year begin on the same date, 10th Feb, 2024. Back in Penang, our Kechara members came together to decorate the altar with abundance offerings for Dorje Shugden puja @3pm. Kechara Penang Study Group by Jacinta.
4 months ago
One the day of Losar (new lunar year), it is always beneficial for Buddhist practitioners to get together in making abundant offerings to Buddhas on the altar to usher in goodness, prosperity and well-being of our loved ones. It's more auspicious this year as Losar and the Chinese New Year begin on the same date, 10th Feb, 2024. Back in Penang, our Kechara members came together to decorate the altar with abundance offerings for Dorje Shugden puja @3pm. Kechara Penang Study Group by Jacinta.
Mr. Dared Lim was offering water bowls on behalf of Kechara Ipoh Study Group. (Kin Hoe)
5 months ago
Mr. Dared Lim was offering water bowls on behalf of Kechara Ipoh Study Group. (Kin Hoe)
Jun from Ipoh was offering mandarin oranges to Mother Tara and The Three Jewels. (Kin Hoe)
5 months ago
Jun from Ipoh was offering mandarin oranges to Mother Tara and The Three Jewels. (Kin Hoe)
Prior to our puja in Ipoh, Mr. & Mrs. Cheah Fook Wan were preparing for the offerings to the Buddhas. (Kin Hoe)
5 months ago
Prior to our puja in Ipoh, Mr. & Mrs. Cheah Fook Wan were preparing for the offerings to the Buddhas. (Kin Hoe)
On Sunday afternoon, Kechara Ipoh Study Group has carried out Mother Tara prayer recitations in Ipoh. (Kin Hoe)
5 months ago
On Sunday afternoon, Kechara Ipoh Study Group has carried out Mother Tara prayer recitations in Ipoh. (Kin Hoe)
Some of the best shots taken during Thaipusam in Penang. Swee Bee, Huey, Tang KS, Nathan, Choong SH and Jacinta volunteered. Wai Meng came all the way from KL to help out. Kechara Penang Study Group by Jacinta
5 months ago
Some of the best shots taken during Thaipusam in Penang. Swee Bee, Huey, Tang KS, Nathan, Choong SH and Jacinta volunteered. Wai Meng came all the way from KL to help out. Kechara Penang Study Group by Jacinta
Simple yet powerful ally ~ Bhagawan Dorje Shuden. Kechara Penang Study Group consists of Chien Seong, Hue, Choong SH, Tang KS, Swee Bee and Jacinta. Wai Meng came all the way from KL to help out. Uploaded by Jacinta.
5 months ago
Simple yet powerful ally ~ Bhagawan Dorje Shuden. Kechara Penang Study Group consists of Chien Seong, Hue, Choong SH, Tang KS, Swee Bee and Jacinta. Wai Meng came all the way from KL to help out. Uploaded by Jacinta.
Thaipusam in Penang. Some of the best shots. Kechara Penang Study Group by Jacinta
5 months ago
Thaipusam in Penang. Some of the best shots. Kechara Penang Study Group by Jacinta
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Bhutan 864,803
Canada 797,322
Australia 619,377
Philippines 555,278
Indonesia 451,828
Germany 370,298
France 312,722
Brazil 251,023
Vietnam 226,545
Thailand 217,772
Taiwan 206,933
Italy 175,641
Spain 160,953
Netherlands 156,804
Mongolia 147,273
Portugal 138,190
South Africa 138,017
Türkiye 132,302
Sri Lanka 128,762
United Arab Emirates 121,726
Japan 119,012
Russia 114,691
Hong Kong 114,218
China 107,718
Romania 104,740
Mexico 97,736
New Zealand 93,880
Switzerland 88,746
Myanmar (Burma) 88,535
Pakistan 82,184
Sweden 78,121
South Korea 75,124
Cambodia 70,770
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Dorje Shugden
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