佛傳故事之四:佛陀的家譜

談及佛陀的家譜,需先了解釋迦族的源流。約在佛紀前兩三千年,居住於中亞細亞的雅利安民族發起大規模遷徙,逐步向印度與波斯一帶移殖。當時印度本地諸族曾作出強烈抵抗,然而雅利安人憑藉強健的體魄與優勢的組織力量,最終征服了其中勢力較大、體型較矮小且膚色黝黑的達羅毘荼族。此後,雅利安族逐步掌控印度,在當地建立多個國家,並奠定了後來印度民族與文化的基礎。釋迦族,正是雅利安民族中的一支重要族系。

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每週一素:茶樹菇素餃子

茶樹菇素餃子是一道香氣醇厚、口感豐富的素食主食,以茶樹菇獨特的山野香氣為核心,搭配蔬菜調和成清爽又富有層次的餡料。茶樹菇質地緊實、纖維細膩,在切碎後仍保留彈性口感,與胡蘿蔔或白菜等蔬菜混合,使餡料既有嚼勁又不乾澀。包入餃子皮後,無論水煮或蒸製,都能呈現出濃郁的自然鮮味,令人回味悠長。

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Weekly Buddhist Diet: Tea Tree Mushroom Vegetarian Dumplings

Weekly Buddhist Diet: Tea Tree Mushroom Vegetarian Dumplings Second week of February 2026 Summary: Tea Tree Mushroom Vegetarian Dumplings highlight the earthy aroma and firm texture of tea tree mushrooms combined with fresh vegetables. The mushrooms provide a chewy bite and deep natural umami, while carrots and cabbage balance the filling with sweetness and moisture….

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每週一素:荷塘小炒

荷塘小炒是一道色彩清雅、層次分明的經典素食清炒菜,以蓮藕的清脆爽口為核心,搭配胡蘿蔔、荷蘭豆、黑木耳等多種蔬菜,呈現出宛如荷塘般清新自然的視覺與口感體驗。蓮藕切片後在快火中翻炒,仍保留脆嫩多汁的質地;胡蘿蔔增添自然甜味與鮮艷色澤;黑木耳則帶來柔韌彈性,使整道菜口感豐富卻不厚重。整體調味清淡,以食材本味為主,吃起來清香爽口、回味自然。

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Weekly Buddhist Diet: Lotus Garden Stir-Fry

Weekly Buddhist Diet: Lotus Garden Stir-Fry The first week of February 2026 Summary: Lotus Garden Stir-Fry is a light and colorful vegetarian dish centered on crisp lotus root, complemented by carrots, snow peas, and wood ear mushrooms. The lotus root retains its crunchy texture after quick stir-frying, while carrots add natural sweetness and vibrant color….

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