This is the best cranberry relish I have found. No cooking, easy. Makes about eight generous servings and freezes well. INGREDIENTS: 12 oz Raw cranberries1 Navel orange1/4 Cup Vegan sugar or datesOPTIONAL: chopped...
Like most of our recipes at the temple we offer a monastic version of this dish without onions family members and another with them for the non-monastics. INGREDIENTS: 1 lb Brussels sprouts uniform size½ teaspoon onion...
Anyone interested in helping usher guests around the site should contact them directly or let me know for possible places where they can stay at the site.
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Gesang Suolang Rinpoche, 1954-2023. The memorial held this morning at the Wasatch Retreat Center in Salt Lake City was a joyful tribute to our friend and vajra sister, Gesang Suolang Rinpoche. Her family, friends...
Tofu with Leeks & Ginger. It was still raining and we are warned to not go on highways if we don’t need to. I need groceries, but I found some aging leeks in the back of the fridge and thought I would make this...
Carrot-Leek Miso Soup. Another winter comfort soup to warm you on a rainy day. This one I started last night in my crock pot anticipating we might not have power and that was the case. We had just started the Mahakaruna...
We celebrate the year-end retreat around Rohatsu, the Japanese term for the day of Shakyamuni Buddha’s Enlightenment. In Japan they use the Gregorian Calendar and celebrate the day on the eighth day of December, but we...
I saw a video last week that reminded me of a dish we were served in Sri Lanka a few years ago that was delicious. The video showed how treacle or coconut syrup is made. We had seen the tappers scurry among the tops of...
This morning I felt the flu or at least a good size cold coming on and wondered what I should do. I had picked up plenty of food at the Sanger Walmart yesterday, so the temple was well stocked, but now that I am living...
Just finished a half batch of kim chi and enjoyed it even before it had a chance to ferment. Warning—do not fill your jars as it will expand and bubble as it ripens. I recommend finding the Korean chili as it is milder...