UMD Tzu Ching

UMD Tzu Ching Tzu Ching, or "compassionate youth", abide by the Tzu Chi spirit and principles to carry out the four Tzu Chi missions on campus. Tzu Ching means “youths with compassion and joyous giving”, who abide by the Tzu Chi spirit and principles to extend and carry out Tzu Chi missions on campus.
(7)

The members of this Group are called the “compassionate youth”, or in Chinese, Tzu Ching (TC). We proudly stand as the TC chapter at the University of Maryland, College Park!

This month’s topic was building habits! We have just concluded our March GBM! It was so insightful sharing about our hab...
03/06/2021

This month’s topic was building habits! We have just concluded our March GBM! It was so insightful sharing about our habits and learning how to build new ones! Thank you for coming!

“When walking, as we step one foot forward, we lift the other foot. In the same way, we should let go of yesterday and f...
03/03/2021

“When walking, as we step one foot forward, we lift the other foot. In the same way, we should let go of yesterday and focus on today” - Dharma Master Cheng Yen

Pasta time!__________________________________Ingredients1 red bell pepper2 green scallions2 cloves of garlic Fettuccine ...
03/02/2021

Pasta time!
__________________________________

Ingredients

1 red bell pepper
2 green scallions
2 cloves of garlic
Fettuccine (or pasta of choice)
Veggie Stock
2 tbsp cream cheese
2 tbsp sour cream
¼ cup of parmesan

__________________________________

Directions

1. Preheat the oven to 400 degrees Fahrenheit, and adjust the rack to top position. 

2. Wash and dry all produce. Cut the red pepper in half and remove the stem and seeds.

3. Trim and chop scallions, separate the whites from the greens.  

4. Place bell pepper on a baking pan, drizzle with olive oil and season with salt and pepper. Place peeled garlic cloves on a small piece of foil, drizzle with olive oil and season with salt and pepper. Clinch foil into a packet and place it on the baking sheet. Roast 20-25 minutes until the bell pepper is charred and garlic is soft.

5. Bring a medium pot of salted water to boil, add pasta and reduce heat. Cook until soft and drain excess water. Reserve ¼ cup of water from the pasta. 

6. Heat a drizzle of olive oil in a medium pan. Add scallion whites and cook until softened. Add ¼ cup of excess pasta water and ¼ cup veggie stock. Add cream cheese, sour cream, and a helping of Parmesan. Add 1 tbsp of butter and stir until smooth. 

7. Once bell peppers and garlic are done baking, thinly slice the bell pepper and mash the garlic with a fork. 

8. Add bell pepper and garlic to sauce and stir; cook 1-2 minutes at a simmer. Season with salt and pepper. 

9. Add sauce to pasta and serve. Season with salt and pepper, and garnish with scallion greens and Parmesan.

We had lots of fun during this week baking and donating our goods to local fire stations! And many thanks to our volunte...
03/01/2021

We had lots of fun during this week baking and donating our goods to local fire stations! And many thanks to our volunteers for baking and delivering these goods!

Jing si black tea porridge! Soothing and comforting 🤤__________________________________Ingredients10 g  Jing Si Black Te...
02/18/2021

Jing si black tea porridge! Soothing and comforting 🤤

__________________________________

Ingredients
10 g  Jing Si Black Tea-Machine Picked

1 c white rice

1 L water

½ c shiitake mushroom (if dry, prepare/hydrate according to package directions)

½ c dried black fungus, prepared/hydrated according to package directions

½ c red dates 

2 tbsp wolfberries (goji berries)

salt to taste

recommended tools: kitchen scale (to measure ingredients), mesh sieve or strainer

__________________________________

Directions

1. Bring water to boil. In teapot or vessel, add water and tea to brew for 5 minutes. Then, strain tea leaves and pour out into bowl.

2. Wash rice.

3. Slice hydrated mushrooms, black fungi, and red dates.

4. In a stock pot, add rice and tea. Add in mushrooms, fungi, as well as wolfberries and dates.

5. Cover and simmer on low for 30 minutes.

6. Remove lid and add salt to taste. Enjoy!

__________________________________

Link: https://veryveggiemovement.org/blog/very-veggie-recipe-submission-jing-si-black-tea-porridge

Happy Chinese New Year!
02/12/2021

Happy Chinese New Year!

Tropical Tea Jello!________________________________________Ingredients5 c water5g Jing Si Black Tea-Machine Picked165 g ...
01/28/2021

Tropical Tea Jello!
________________________________________
Ingredients

5 c water

5g Jing Si Black Tea-Machine Picked

165 g agar powder

1 c coconut milk

1 mango

1 tbsp brown sugar

2 tbsp sweetened condensed milk

Recommended tools: kitchen scale (to measure ingredients), sachets for tea, mixer, mesh sieve or sifter

________________________________________

Directions

1. Bring 4 cups of water to boil. In a pot, add tea leaves and let sit to brew for 3 minutes.

2. Then, turn heat on tea and bring back to boil. Begin to add 110 g of agar powder and brown sugar, stirring well. Remove from heat.

3. In 3 cups, evenly pour out mixture. Let cool till it solidifies to a jelly-like consistency.

4. In saucepan, bring coconut milk and remaining cup of water to boil. Stir in remaining  agar powder well. Remove from heat and pour into 3 previous cups as a second layer. Let cool; will also solidify into a jelly.

5. In the meantime, peel and cut mango into ½” cubes. Sprinkle on top layer of jello cups.

6. Drizzle condensed milk across mango topping, distributing evenly among three cups. Enjoy!

________________________________________

Recipe by Connor Hsu
https://veryveggiemovement.org/blog/very-veggie-recipe-submission-tropical-tea-jello

Welcome back guys! First day of the spring semester! I hope you guys have a good spring semester. :)
01/25/2021

Welcome back guys! First day of the spring semester! I hope you guys have a good spring semester. :)

Introducing Jung Si Boba! ________________________________________Ingredients1. 15g Jing Si Black Tea-Machine Pickedboba...
01/13/2021

Introducing Jung Si Boba!
________________________________________

Ingredients

1. 15g Jing Si Black Tea-Machine Picked

boba (also known as tapioca pearls or balls)

2. 1 tbsp sugar

3. ½ c dairy or plant-based milk

*recommended: empty tea sachet and wide reusable straw

________________________________________

Directions

1. Bring water to a boil in a pot. Add tapioca pearls or boba. Boil until the boba floats to the surface. Center should be cooked through and not starchy.

2. Using a strainer, drain out liquid when done. For more sweetness, mix in some honey to your taste. Place into your favorite cup.
In a separate pot, add tea to boiling water. (pro tip: place the tea leaves in your sachet before adding to the pot for easy serving).

3. Simmer on medium heat for 2-3 minutes. For stronger tasting tea, simmer for a few more minutes.

4. Stir in sugar and milk. Remove from heat. Remove sachet is used or fish out tea leaves with a strainer.

5. Pour tea into the cup with boba. If using a straw, be sure the drink temperature is drinkable to prevent burning, or add ice for a cooling, refreshing taste!

https://veryveggiemovement.org/blog/very-veggie-recipe-submission-boba-with-jing-si-tea

🎉HAPPY NEW YEAR’S EVE🎉It’s been a tough year due to the pandemic but we’re hopeful that it will get better! Thank you to...
12/31/2020

🎉HAPPY NEW YEAR’S EVE🎉

It’s been a tough year due to the pandemic but we’re hopeful that it will get better! Thank you to our volunteers, Tzu Ching and Tzu Chi members, and everyone!

Have a good and happy new year!🎉🎉

Last week of classes and incoming finals!Our TC bear will be cheering for you all!!
12/07/2020

Last week of classes and incoming finals!
Our TC bear will be cheering for you all!!

Tomorrow is Thanksgiving! How about a vegan mapo tofu on your Thanksgiving table? ___________________________________Ing...
11/25/2020

Tomorrow is Thanksgiving! How about a vegan mapo tofu on your Thanksgiving table?
___________________________________

Ingredients

1 lb silken or soft tofu
½ leek
3 sprigs of scallion
½ lb mushrooms (oyster, sh*take, king)
2 garlic cloves
1/2 inch k**b of ginger
1 tbps Sichuan pepper
3 dried red chili
Olive oil
Sesame Oil
3 tbsp black bean chili sauce
3 tbsp chili sauce
2 tbsp cornstarch
1 cup of water

___________________________________

Directions

1. Toast 1 tbsp of Sichuan pepper and 3 red chilies. Roasting helps bring out the flavors that will later make the dish pop. When cool, grind to a fine powder.
2. Chop the leek, scallions, garlic, and ginger. Place the mushrooms into a food processor or blender to give them an ultra-fine chop.
3. Set your pain on low heat; add olive oil, next, add sesame oil. When warm, add the black bean chili sauce and give it a stir. Mix in chili sauce. For good air circulation, turn on your kitchen fan in this step!
4. Once combined, add the chopped garlic and ginger and incorporate. Then, add the ground Sichuan pepper.
5. Next, add veggies and saute them. Add the mushrooms, being careful not to overcook them.
6. Finally, gently cut your tofu into cubes; add it to your pan gently.
7. Lower the heat on your pan, adding a cup of water. Let simmer for 1-2 minutes.
8. For a creamier texture, mix 1 tablespoon of cornstarch with a bit of water and then add it to your pan. Mix carefully, not disturbing the tofu.
9. Keep for 3 minutes on low heat. Plate and eat!

___________________________________

Recipe by Tzu Chi

https://veryveggiemovement.org/blog/very-veggie-recipes-vegan-mapo-tofu

It’s almost Thanksgiving!!Here’s a delicious recipe of shumai! With a little soy sauce with ginger, it might just be the...
11/18/2020

It’s almost Thanksgiving!!

Here’s a delicious recipe of shumai! With a little soy sauce with ginger, it might just be the most yummy dish for your thanksgiving dinner 🤤🤤

________________________________________

Ingredients

1 cup of sticky rice
1 carrot
½ firm tofu
2 garlic cloves
1 ginger
1 scallion
½ lb mushrooms (oyster, sh*take, king)
wonton skin
1 tbsp mushroom oyster sauce
1 tbsp sesame oil
3 tbsp vegetable broth
soy sauce
olive oil
2 cups of water
________________________________________

Directions

1. Add 1 cup of sticky rice to a bowl. Fill it with water so that the water level is 4” above the rice. 
2. Soak the rice for 6 to 24 hours. The rice will expand when soaking. Drain the water!
3. Let’s start with the filling. Chop the mushrooms, scallion, ginger, carrot and garlic.
4. Heat the oil in a medium size pan and add the garlic, scallion, ginger and carrot. Stir-fry for a few minutes.
5. Toss the mushrooms and keep stirring for 5 minutes.
6. Add the soy sauce, sesame oil, mushroom oyster sauce and vegetable broth. Stir together for 3 minutes.
7. Crumble the tofu in the mix, you can use your hands, as we have and mix again!
8. Add the sticky rice and 2 cups of water, bring to boil. Cover the pan and simmer it for 10 minutes at medium heat.
9. Place thin slices of carrot in a bamboo steamer. It will prevent sticking the shumai to the ground of the bamboo steamer.
10. You are ready to assemble the shumai. Take a wonton skin and add about 1 ½ teaspoons filling to the center. Squeeze the wrapper around it to form the shape you want. Repeat with remaining wonton skins. Be delicate! 
11. Space the shumai about 1” apart in the bamboo steamer, each on a slice of carrot.
12. Place the bamboo steamer over a pot of simmering water and steam the shumai for 20 minutes.
13. Serve your vegan shumai immediately with the dipping sauce of your choice. We like soy sauce with ginger!
14. Enjoy!!!

________________________________________
Credit: Tzu Chi
https://tzuchi.us/blog/very-veggie-recipes-vegan-shumai

“Every achievement grows out of the seed of determination” -Dharma Master Cheng Yen
11/11/2020

“Every achievement grows out of the seed of determination” -Dharma Master Cheng Yen

Here are the final results from last week’s GBM!Look at these yummy radish cakes 🤤🤤
11/10/2020

Here are the final results from last week’s GBM!
Look at these yummy radish cakes 🤤🤤

“Nothing is impossible with confidence, perseverance, and courage.” -Dharma Master Cheng Yen
11/04/2020

“Nothing is impossible with confidence, perseverance, and courage.” -Dharma Master Cheng Yen

We will be making a radish cake for our November GBM on 11/06 on ZOOM from 6:00-8:00PM (EST)!! Join us to learn how to m...
10/31/2020

We will be making a radish cake for our November GBM on 11/06 on ZOOM from 6:00-8:00PM (EST)!!

Join us to learn how to make it with Pi-yu SG!

Yum yum yum! It’s almost halloween! Get that sugary desert ready!__________________________________Ingredients3 eggs1 ½ ...
10/28/2020

Yum yum yum! It’s almost halloween! Get that sugary desert ready!
__________________________________
Ingredients

3 eggs
1 ½ cup sugar, separated
1 cup olive oil
1 cup lemon yogurt
1 ½ cup flour, sifted
2 tbsp baking powder
3 tbsp citrus (lemon, lime, and/or orange) zest, separated
½ c chocolate chips
assorted berries
powdered sugar
unsalted butter (to coat pan)
__________________________________
Directions

1. In a bowl, add eggs and 1 cup of sugar. Whisk until creamy. Add remaining ½ cup of sugar and olive oil. Whisk again till smooth.
2. Add yogurt and fold in sifted flour. Whisk. Add baking powder, making sure to add it at this stage only. Whisk again!
3. Preheat oven to 350°F. Add roughly 2 tbsp of citrus zest (we used lemon, lime, and orange). Though all three citrus fruits are not necessary, the combination adds a complex punch. Whisk in.
4. Oil baking pan with just a bit of butter to prevent sticking. Add cake mix.
5. Place into oven for 25 minutes, being sure not to open the oven within the first 15 minutes. When done crust should be golden brown. Set to cool for 1 hour.
6. In the meantime, melt chocolate chips. We use the double boiler method till creamy. Let cool slightly.
7. For plating, take berries and carefully dip into chocolate. Let cool a bit and dip into remaining tbsp of citrus zest. Let cool completely.
8. Plate cake with berries, drizzle remaining chocolate, and dust with powdered sugar.

https://tzuchi.us/blog/very-veggie-recipes-citrus-cake-with-berries

“A resolution must be expressed with action, not just words” -Dharma Master Cheng Yen
10/21/2020

“A resolution must be expressed with action, not just words” -Dharma Master Cheng Yen

It’s your very veggie quesadilla 🤤______________________________Ingredients1 yellow onion1 can of chopped pineapple 1 Ro...
10/14/2020

It’s your very veggie quesadilla 🤤
______________________________

Ingredients

1 yellow onion
1 can of chopped pineapple
1 Roma tomato
1 can of black beans
2 portobello peppers
1 cup mozzarella cheese (or cheese of choice)
Large flour tortillas
1 tsp sour cream
1 bunch of cilantro

__________________________________
Directions

1. Heat broiler to high

2. Wash and dry all produce. Half, peel and thinly slice half the onion. Dice the other half onion. Drain pineapple and discard juice or drink for a sweet treat.

3. Half, core, and chop poblano peppers into large chunks. Dice roma tomato. Finely chop cilantro.

4. In a medium bowl combine diced onion, diced tomatoes, and cilantro. Season with salt and pepper, add lime juice to taste and mix thoroughly.

5. Heat a drizzle of oil in a large pan over medium heat. Add sliced onion and chopped peppers. Cook until softened, about 4 to 5 minutes. Season with salt and pepper. Add canned pineapple and cook for an additional 2 to 3 minutes. Turn off heat and set aside.

6. Place large flour tortilla onto baking sheet. Add cheese, beans, and vegetable mix. Fold in half and broil for 1 to 2 minutes. Flip quesadilla and broil an additional 1 to 2 minutes.

7. Place cooked quesadilla onto large plate, add 1 tbsp of sour cream, pico, and cut into small pieces. Add hot sauce or salsa if desired — enjoy!
__________________________________

Credit: Tzu Chi
https://tzuchi.us/blog/very-veggie-recipes-veggie-quesadilla

Meet the Alumni series! Let’s meet our Chapter Advisor, Kathy!“Hello! My name is Kathy, I am the chapter advisor for UMD...
10/12/2020

Meet the Alumni series! Let’s meet our Chapter Advisor, Kathy!

“Hello! My name is Kathy, I am the chapter advisor for UMD Tzu Ching. I recently graduated from UMD but came back for a master's in accounting. I enjoy doing puzzles, listening to music, and cooking during my free time.”

What does TC mean to you?

“To me, TC is the motivation to become a better person. I am inspired every day by people I meet in TC for their commitment, compassion, and care for others.”

“Believe in yourself but do not be attached to your own point of view” -Dharma Master Cheng Yen
10/07/2020

“Believe in yourself but do not be attached to your own point of view” -Dharma Master Cheng Yen

Pickled Red Onion TacoA sour, sweet, and hearty taco with mouthwatering ingredients for you to try! ____________________...
09/30/2020

Pickled Red Onion Taco

A sour, sweet, and hearty taco with mouthwatering ingredients for you to try!
_______________________

Ingredients

Broiled Pineapple:
1 pineapple, diced
2 tbsp brown sugar
1 tbsp cayenne pepper

Beans:
2 tsp olive oil
1 can pinto beans
2 tbsp brown sugar
1 tsp chili powder
1 tbsp salt
1 tsp black pepper
3 tsp garlic powder
2 tsp smoked paprika
1 package corn tortillas
2 avocados, sliced
1/2 cup cilantro, chopped
1 jalapeño, sliced

_______________________

Directions

1. Slice red onion into 1/4 inch slices. Boil 1 cup of water with salt, bay leaves, garlic, coriander seeds. 

2. Temper a glass jar under warm running water. Add onions and apple cider vinegar. Pour in boiled mixture.

3. Let onions set for at least 30 minutes in the fridge. 

4. Dice pineapple, cover with brown sugar and cayenne. Broil in the oven until sugar is caramelized, monitoring frequently to ensure it doesn’t burn.

5. Cook pinto beans on medium heat with brown sugar, garlic, chili powder, salt, pepper and smoked paprika. 

6. Fill tortillas with pinto beans, cilantro, avocado, onions and pineapple. Enjoy!

_______________________

Credit: Tzu Chi
https://tzuchi.us/blog/very-veggie-recipes-pickled-red-onion-tacos

Check out our bio link for more yummy vegan recipes. :)

Introducing a new series! Meet the Alumni! Introducing Steph, our regional Tzu Ching Advisor.“Hey y’all! I’m Steph, the ...
09/28/2020

Introducing a new series! Meet the Alumni! Introducing Steph, our regional Tzu Ching Advisor.

“Hey y’all! I’m Steph, the regional Tzu Ching advisor for the Greater Washington, D.C. Area. Graduated from UMD back in 2017 (Go Terps!) and am now a proud alum who loves supporting the current TC fam on campus! Some of my favorite things include baking sessions, autumn hikes, and doggy cuddles.”

“What does Tzu Ching mean to you?”

“Life can become overwhelming when we’re constantly worrying about what’s next on our agenda. For me, Tzu Chi has always reminded me to slow down and focus on what is important; how I can bring value to my life and to those around me. One of my favorite things about service is the opportunity to meet people from all walks of life. Even though those moments may not be long, I’ve met so many incredible people from these experiences. Grateful for my Tzu Chi fam for always being there for me through thick and thin. I’ve made some of my closest friends through this community, and I’m blessed to call them lifelong friends though we may be hundreds of miles apart. While this year has been unexpected to say the least, I’m so excited to meet everyone and welcome in some new faces to the DC fam! Look forward to seeing y’all. 🙂”

Here are some amazing drawings from today’s social!
09/26/2020

Here are some amazing drawings from today’s social!

Address

Reston, VA

General information

Tzu Chi Foundation or Tzu Chi (慈濟), literally "Compassionate Relief", is an international humanitarian organization and a prominent non-governmental organization (NGO) in the Chinese-speaking world with a special consultative status at the United Nations Economic and Social Council. Tzu Chi conducts its mission via an international network of volunteers. They are easily recognized by their blue and white uniforms, often referred to as 藍天白雲 (lántiān báiyún, lit. 'blue sky, white clouds') by volunteers, and Tzu Chi relief workers have been called "blue angels" for their uniforms. Tzu Chi Foundation also has the Tzu Chi Collegiate Youth Association (慈濟大專青年) or Tzu Youth (慈青) in short. Their job includes the four missions of Tzu Chi, especially charity work. Their work also includes the promotion of vegetarianism and the awareness of world issues and environmental protection. Tzu Chi has several sub-organizations, such as the Tzu Chi International Medical Association (TIMA), composed of professional medical personnel who travel overseas to volunteer their services in poor communities without access to medical care and during international disaster relief. As a non-profit organization, Tzu Chi has built many hospitals and schools worldwide, including a network of medical facilities in Taiwan and an education system spanning from kindergarten through university and medical school. Schools were also rebuilt in the aftermath of earthquakes in Iran, China and Haiti.

Website

Alerts

Be the first to know and let us send you an email when UMD Tzu Ching posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The University

Send a message to UMD Tzu Ching:

Videos

Nearby universities


Other Reston universities

Show All

Comments

Come help those affected by Hurricane Florence at the UMDTC Hurricane Florence Fundraiser! We have a wide array of premium baked goods and snacks!
Tzu Ching rocks! ❤️