Kismet Movies and Vajrayana Institute are honoured to bring NEVER FORGET TIBET: THE DALAI LAMA’S UNTOLD STORY to Australia. 

For one night only, you’re invited to experience an immersive screening of NEVER FORGET TIBET, a new documentary that celebrates Tibetan culture and its ancient spirituality. This feature film shines a light on love and compassion with an urgency that is connecting with audiences globally. Following the film, cinema audiences can participate in a virtual Question and Answer session with a panel of special guests.

Wednesday 7th December
Sydney | Melbourne | Brisbane| Adelaide


Director Jean-Paul Mertinez | Cast His Holiness 14th Dalai Lama, Har Mander Singh, Narrated by Hugh Bonneville | Genre Documentary | Runtime 90 mins

This inspirational feature-length film, an official Dalai Lama documentary, tells the incredible true story of the Dalai Lama’s escape from Chinese-occupied Tibet in 1959, with His Holiness Dalai Lama telling his story in his own words for the first time on film.


Tea on arrival🍵: enjoy a complimentary cup of soothing tea in the cinema while preparing your mind and body for a short meditation before the film starts.

Guided meditation🧘‍♀️: while seated you can take part in a short guided meditation led by a local special guest.

Film screening🎥: for the next 90 minutes, immerse in NEVER FORGET TIBET: THE DALAI LAMA’S UNTOLD STORY on the big screen.

Q&A🎤: straight after the film stay seated for a virtual Q&A panel that will enhance your film experience. Keep your phone handy to ask questions. Special Guests include Geshe Tenzin Zopa and Alan B. Wallace.

Get your tickets through the links below (via Humanitix)

Find out more about the film HERE.

VEGAN RECIPE OF THE WEEK – Delicious Pumpkin Pie

From Tsultrim Davis, previous Spiritual Program Coordinator at the FPMT’s Kurukulla centre

Photo by Janyan – SBS Foods

Crust Ingredients

3/4 c. whole wheat flour
3 tbsp. white sugar
1/4 tsp. baking soda
1/4 tsp. cinnamon
Pinch of salt
2 tbsp. canola or vegetable oil
2 tsp. molasses
1/2 tsp. vanilla extract
2(+) tbsp. soy milk (or other non-dairy milk)

Filling Ingredients
1 c. raw, unsalted cashews, soaked at least 3 hours if not overnight
1 tbsp. + 1 tsp. apple cider vinegar
3 tbsp. lemon juice
1 tsp. vanilla extract
1 pkg. tofu, firm or extra firm (14 – 15 oz.)
Pinch of salt
1 can (15 oz.) pumpkin puree (Editor’s note: you can use home baked or mashed pumpkins)
1 c. white sugar
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 1/2 tsp. ground cinnamon
1/4 – 1/2 tsp. ground cloves
1/2 tsp. baking soda
1/4 tsp. baking powder
2 tbsp. all purpose flour
1/4 c. cold water
1 tbsp. cornstarch
1 tsp. agar-agar powder
If desired, the soaked cashews, apple cider vinegar and half of the lemon juice can be substituted for 8 to 12 ounces of commercially available vegan cream cheese).


Prepare the Crust:

1. Preheat oven to 350 degrees Fahrenheit [177 degrees Celsius]. Line the bottom of a 9” spring form pan with parchment paper, or grease.

2. In a large bowl, sift together all dry ingredients and mix. Make a well in the center and add all wet ingredients except the soy milk. Whisk with a fork until everything is crumbly.

3. Drizzle in the soymilk and combine. Mix by hand, as needed, until dough forms a pliable ball. You may need an extra tablespoon of soy milk.

4. Press dough into the bottom of prepared pan. It should just fill out the bottom of the pan, approximately 1/4” thick all the way around. This recipe is easily doubled for a different size pan or to make home-made graham crackers. Once the dough is spread out on bottom of pan, use a fork to score, poking holes halfway through the dough, every inch or so.

5. Bake for approximately 14 to 16 minutes, depending on how crispy you want the crust to be. Remove from the oven to cool. Leave the oven temperature set where it is.

Prepare the Filling:

6. In a food processor (a blender is okay, too, but will require a bit more patience and work) blend the soaked and drained cashews, apple cider vinegar, lemon juice and vanilla extract. Puree until relatively smooth, and then add in the tofu, broken into chunks, and the pumpkin. Continue to puree until no longer grainy. This may take 3 to 5 minutes.

7. Once it is smooth, add in sugar, spices and flour, and continue to puree to thoroughly incorporate.

8. Dissolve the cornstarch and agar-agar powder in the cold water in a small saucepan. Turn on medium-high heat, and as stir constantly. As soon as the mixture starts to boil and turns into a gooey consistency, add this into the food processor and puree for an additional minute to ensure it is fully incorporated.

9. Pour the filling into the prepared crust, and bake (still at 350 degrees Fahrenheit [177 degrees Celsius]) for 50 minutes. Turn down oven to 325 degrees and bake for at least another 20 to 30 minutes. The center of the cheesecake should rise and be even with the edges (it will sink a little again as the cheesecake sets, though). If the top begins to darken too quickly, loosely cover the top with a piece of aluminum foil. Do not open the oven door, causing sudden temperature shifts, more than necessary.

10. Cheesecake should be level and only just a little jiggly when it comes out of the oven. Put in the fridge and let set for at least 3 to 5 hours before serving.

‘FIRE UNDER THE SNOW’ by Palden Gyatso


In 1992 the Venerable Palden Gyatso was released after thirty-three years of imprisonment by Chinese forces in Tibet. He fled across the Himalayas to India, smuggling with him the instruments of his torture. This powerful text is the story of his life and irrefutable testimony to the appalling suffering of the Tibetan nation at the hands of the Chinese.

Fire Under the Snow is the story of his life- his childhood in the small village of Panam, his training as a monk and his trek to the great monastery of Drepung, near Lhasa. In 1959 he was arrested after a non-violent demonstration for Tibetan freedom.

Shackled and beaten, he was sentenced to the first seven years of his long incarceration. In the years that followed he could only watch as monasteries were destroyed, books burned and many thousands of Tibetans executed.

When Palden was eventually released it was on the understanding that he would return to monastic life. Instead he escaped to India where he began to reveal what he had endured. His devastating memoir bears irrefutable testimony to the suffering of Tibet under Chinese rule.


In writing this enduring memoir of extraordinary suffering, resistance and endurance, he has testified not only to the pain of countless individuals but to the devastation of a nation – Judith Shapiro – New York Times

Every household in Britain should have a copy of Fire Under the Snow — Patrick French – Sunday Times

This is a book with glory and filth, innocence and murder, wisdom and madness, and at this moment the filth, murder and madness are taking over — Bernard Levin – The Times