Enlightenment for the Dear Animals

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Enlightenment for the dear Animals

Recipes

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Make your Thanksgiving or Christmas be a celebration of compassion. Fabulous faux turkey dishes like Tofurky and Unturkey, as well as meatless gravy and stuffing, are easy to find in supermarkets and health food stores. For a home cooked vegan meal, try these mouth-watering recipes from Mercy For Animals that will tantalize the taste buds of even the most die-hard meat-eaters at the Thanksgiving table.

Thanksgiving / Christmas Loaf

Ingredients:

* 3 cups of cooked lentils

* 3 cups cooked millet

* 3 cups steamed brown rice

* 1 cup whole wheat bread, crumbled (3 slices)

* 1/2 cup dry oatmeal or cornmeal

* 1/2 cup almond or cashews, ground fine

* 1/4 cup sunflower seeds, ground fine (optional)

* approximately 3/4 cup of tomato juice

* 1 Tbs of oil

* 1 cup chopped onion

* 1 cup chopped celery

* 1 cup chopped tomato

* 1 heaping Tbs of sage

* 1/2 tsp celery seed, ground

* salt to taste, garlic power (optional)

Directions:

Lightly sauté onions in a mixture of water and oil.

Add celery and tomatoes. Sauté until slightly softened (the celery, if not over-cooked, gives a nice "crunch" to the loaf).

Combine all the ingredients and mix well, add bread crumbs and tomato juice to make stiff. Add water if the mixture seems too dry.

Place in lightly oiled loaf pans. Bake at 350° for 1 hour.

Serve with vegan gravy (optional).


Gravy

Ingredients:

* 8 Tbs vegetable oil

* 3 cloves garlic -- squashed and minced

* 2 slices yellow onion -- chopped

* 8 Tbs all-purpose white flour

* 4 tsp nutritional yeast

* 4 Tbs tamari (soy sauce)

* 2 cups water

* 1/2 tsp sage

* 1/4 tsp ground black pepper

* 1/2 tsp salt

* 5 white mushrooms -- sliced (optional)

* extra flour or cornstarch (optional)

Directions:

Pour vegetable oil into saucepan. Cook the garlic and onion in oil for about two minutes on medium or medium-low heat, until the onion is tender and translucent.

Add the flour, yeast, and tamari to make a paste.

Add the water gradually, stirring constantly.

Bring the gravy to a boil on medium to medium-high heat, stirring constantly -- the gravy has to boil for it to thicken.

Add pepper. Stir in the sliced mushrooms, if desired. Add salt, if desired.


Cranberry Vinaigrette Salad

Serving Size: 10

Dressing Ingredients:

* 1/4 cup cranberry juice drink concentrate

* 1 Tbs white wine vinegar

* 2 tsp Dijon mustard

* 1/2 tsp dried thyme

* 1/4 cup olive oil

* 1/4 tsp freshly ground pepper

* 1/4 tsp salt

Directions:

Process all ingredients in a blender until smooth, stopping to scrape down sides.

Serve with fresh salad greens.


Garlic Mashed Potatoes

Ingredients:

* 6 pounds russet potatoes

* 2 heads garlic, tops trimmed off

* 1 stick margarine, room temperature

* 1 tsp salt

* 1 to 2 cups soymilk, warmed

* 2 Tbs fresh parsley, chopped

* freshly ground black pepper, to taste

Directions:

Heat oven to 350°.

Wrap garlic heads in tinfoil and cook in oven until cloves are soft and mushy, about 50 minutes.

While garlic is roasting, wash and peel potatoes.

Drop them into a pot of cold water (make sure the potatoes are completely immersed). Add salt and bring to a boil. Simmer until tender, then drain.

Heat the soymilk over low heat.

Beat potatoes, adding warm soymilk gradually, until the desired consistency is reached.

Squeeze head of garlic so that the mushy cloves slide out.

Add to potatoes, beat.

Season with salt and pepper to taste.


Stuffing

Ingredients:

* 1 cup vegetable broth

* 3 Tbs Bell's Seasoning (poultry seasoning)

* 1 small onion, finely chopped

* 2 stalks celery, finely chopped

* 1 small green pepper, finely chopped

* 1 loaf bread, broken up into small pieces -- or cubed

* 1 cup water (or more for moister stuffing)

Directions:

Sauté the vegetables in a small amount of water, vegetable broth, or olive oil until onion is clear and celery is tender.

Add seasoning and simmer a few more minutes.

Add bread and mix well.


Vegan Green Bean Casserole

Ingredients:

* 1 can French cut green beans

* 1 1/2 canisters vegan French fried onions

* 1 1/2 cups soymilk

* 1 cube veggie bouillon

* 2-3 Tbs corn starch mixed with 2-3 tablespoon cold water

* 1/2 medium onion, diced

* 1 carrot, diced

* 3/4 cup chopped mushrooms (button, crimini, or portabella)

* 1-2 Tbs vegetable oil

* 1/2 tsp each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme, and any other herbs to taste

Directions:

Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the soy milk. Just heat it.

Sauté onions, carrots, and mushrooms in the veggie oil in a skillet. Add salt, pepper, and herbs and spices.

Mix the starch and water well, and pour into the soymilk/bouillon. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies, and about half of your French fried onions, and stir well.

Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350° for 10-15 minutes, until the onions begin to brown. Remove from oven.


Pumpkin Pie

Ingredients:

Crust

* 1 1/2 cups flour

* 2 tsp sugar

* 1 tsp salt

* 1/2 cup vegetable oil

* 2 Tbs soymilk

Filling

* 1 Tbs potato starch

* 1 1/2 cups soymilk

* 1/2 cup brown sugar

* 2 cup fresh cooked pumpkin, pureed

* 1/2 cup brown sugar

* 2 Tbs fresh ginger chopped in food processor

* 1 tsp cinnamon

* 1/2 tsp nutmeg

* 1/2 tsp cardamom

* 3 tsp egg replacer plus 4 Tbs water (equivalent of 2 eggs)

* reduced with about 1/2 cup brown sugar and 1 Tbs potato starch and water

* 1 tsp vanilla


Directions:

Crust: Combine flour, sugar and salt in a 9 or 10 inch pie plate. Mix with a fork until well blended. In a separate bowl, combine oil and soymilk. Beat until blended. Pour over flour mixture.

Mix with fork until combined. Knead lightly with fingers for 2 - 3 minutes. Press firmly against bottom and sides of pie plate.

Filling: Preheat oven to 350°.

Combine potato starch with just enough water to dissolve (about 1 tablespoon).

Pour multi-grain milk in saucepan. Whisk in brown sugar and potato starch. Heat until almost boiling. Cook over medium to medium-high heat for 12 - 15 minutes, stirring occasionally. Do not boil. The goal is to reduce mixture to yield 1 cup liquid. Remove from heat. Set aside.

Combine pumpkin, sugar, ginger, cinnamon, nutmeg, cardamom, egg replacer and vanilla. Whisk until smooth. Add 1 cup of milk reduction. Whisk until combined. Pour into uncooked pie crust. Bake in preheated 400°F oven for 45 - 50 minutes or until a tester inserted in the center comes out clean.

Cool uncovered on wire rack for 1 - 2 hours. Refrigerate. Best served chilled.

Click here to find hundreds of other vegan recipes.


 
Phil & Harrison


World Animal Day

October 4


How will you celebrate World Animal Day this year?

World Animal Day is on the Feast Day of St Francis of Assisi, who is Patron Saint of Animals and the Environment, and it is celebrated all over the world on October 4th.

Buddhists strive to extend their compassion to all living beings, both human and animal. Like us, animals have the capacity to feel pain, fear, love and kindness. Many Buddhist centres are holding special pet blessing events at this time. Kyabje Lama Thubten Zopa Rinpoche encourages people to do this. He says:

"The purpose of this is to bring peace to the animals and to make their lives meaningful, so that sooner or later they can be fully awakened and achieve highest happiness." [2a]

Please let us know how you plan to celebrate so that we can share your news with others and all rejoice. Email us on This e-mail address is being protected from spambots. You need JavaScript enabled to view it or visit our facebook page.

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Farewell Tamdrin

On 1st July 2015 we lost our dear friend Tamdrin the goat. Tamdrin was one of the earliest rescues that would become Lama Zopa Rinpoche's Animal Liberation Sanctuary at Kopan Monastery, Nepal. He was a young goat when he arrived, as most are when they find themselves at a roadside butcher. Despite being the only goat without horns, he could stand his ground and enjoyed playing with the other young goats. He became quite familiar with the trips up to the stupas to do ‘korwa’ (circumambulation) and wouldn’t need any leading.

 

Tamdrin was witness to all of the changes and improvements to the temporary facilities behind Kopan Monastery from 2005 until the big move to the new land in January 2014. He survived the PPR (Peste des petits ruminants) outbreak in 2010 where over half the herd at that time died (10 animals). He often had problems with his feet, particularly in monsoon, but otherwise generally was in good health.

When all the monastery goats joined the nunnery goat ‘overflow’ in the big move to the new land and new shelters he was a bit suspicious at first but soon adapted to the new arrangements and seemed to be enjoying the place, along with his old friends like Jigme and Dorje. Unfortunately Jigme died at the end of December 2014 and Tamdrin grieved at this loss for some time.


He will be greatly missed. He would invariably come to say a special hello to the project coordinators no matter how long the duration since their last visit. He would offer up his hornless head for a scratch and a rub and then would lean on you in that friendly way goats show their trust and affection.

Tamdrin circumambulated and was ‘bopped’ with holy objects many times, as well as hearing sutras, prayers and mantras from many different people, including Kyabje Thubten Zopa Rinpoche himself.

Please include Tamdrin and all the animals at the Animal Liberation Sanctuary in your prayers and dedications to quickly achieve Enlightenment for the benefit of all beings.


   

RESPONDING TO THE DEVASTATION IN NEPAL

Crack in Boudinath Stupa

Nepal has been struck by its worst earthquake in 80 years. The human death toll is high as will be the animal death toll. The Animal Liberation Sanctuary, Kopan is in the zone of the quake. Our staff have been checking the animals to see if they are ok. Our friend Tree of Compassion is leading a disaster relief team on the ground in Kathmandu led by Phil Hunt, Tree of Compassion secretary and Animal Liberation Sanctuary Coordinator. Our first task is to assess and reassure our animals at the sanctuary, the cows in particular who are more easily frightened, followed by checking the safety of the shelters and the security of the fences. Our goats and resident dogs are quite adept at escaping should the opportunity arise.

There is currently no electricity or internet at Kopan and phone connection is quite difficult. We will be posting updates as they are available on our Facebook page (both Tree of Compassion and Enlightenment for the Dear Animals). Then we will be conducting outreach for the community with a focus on animals in need but also helping people. In a disaster of this magnitude, we anticipate animals will have a range of needs such as emergency veterinary care, emergency feed, shelter and so on.

As Buddhists, we will also be saying mantras to all the animals we come across and ‘bopping’ them with a small statue given to us by Lama Zopa Rinpoche for that purpose. We ask you to join us in saying prayers for all those sentient beings affected, human and animal alike.

Tree of Compassion is calling for donation to be able to help the animals in Nepal. Please donate via Tree of Compassion http://www.treeofcompassion.org.au/donate/


 

Indian Court Bans Animal Sacrifice

Goat Vendor, India

An Indian court has banned animal sacrifice in the state of Himachal Pradesh at places of worship hopefully ending this old but very much outdated tradition. Goats and other animals such as sheep are killed with knives as ‘sacrifice’ to Hindu deities at certain times of the year in parts of the Himalaya. Many of the goats at the Animal Liberation Sanctuary, Nepal, have been rescued from these sacrifices as it is a widespread practice in Nepal.



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