@batshevahaart: It’s poppin in Safari land #mzansixmas #xmasgreeting #xmasswag #Siblings #foryou #4u #dancechallage #itspoppin #holidaytravel #tiktoksouthafrica

BATSHEVA

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Thursday 26 December 2019 05:57:17 GMT

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Comments

mewy :

thanks gravity

2019-12-26 07:34:11

7

Uĝur Çakmak :

Turkiye

2019-12-26 15:10:50

3

عبدُ الرَّحمَنِ :

لسه صغيرين

2019-12-26 10:25:03

2

نون :

بشويش يابنت بشويش 😂😂💔

2019-12-28 14:23:22

2

Ⓣ🄰𝙃𝐈🆁 :

👍👍👍👍

2019-12-26 06:20:58

2

@issa :

[blink][blink]

2019-12-26 08:17:30

2

ID:Debyo :

وش يبي الرجال

2019-12-26 09:06:33

2

Đoàn Hảo :

Mực đâu

2019-12-26 09:15:42

2

رغد الحلوه🧡💜 :

❤️💞😩

2019-12-26 05:58:25

2

user3243017825853 :

Super

2019-12-26 13:15:37

1

Bunty22👻 :

awesome

2019-12-26 09:57:29

1

quốc hòa 67AG :

[lovely][lovely][lovely][lovely]

2019-12-26 06:24:47

1

A B L my jaan :

hi

2019-12-26 19:45:50

1

hyder212 :

wow superb mind blowing 💃🕺💃🕺💃🕺💃👌👌👌👌👌👍👍👍👍

2019-12-26 17:11:58

0

SHA Aviary :

[funnyface]

2019-12-26 21:26:55

0

Maverick :

Wowweww

2019-12-26 22:11:25

0

Khan Khan :

I'm mess u

2019-12-27 12:41:47

0

lewjade6 :

Air that out girl !!!

2019-12-27 15:11:12

0

amjad Afridi :

nice

2019-12-26 06:04:56

0

Faisty’s Touch 💄 :

Wooow

2019-12-28 22:28:47

0

user6865545177584 :

真空

2019-12-29 09:32:20

0

NOUR 1234 :

فاتو الصينين قبلنا

2020-01-05 23:03:00

0

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[ib : @м є ℓ т ] #gaon #xdinaryheroes

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LEMON-GARLIC TOFU W/ CHARRED ASPARAGUS & MISO CASHEW CREAM 🔥 full recipe below ⬇️ ok, first off, this was SO tasty. like, how did this go so well?? I figured the ingredients would work together, but I was blown away by the final flavor and texture. an absolute must try for an upcoming weeknight dinner spring is on the way and asparagus coming into season. I wanted to use it in a simple dinner recipe that still gives you bold flavor and texture. this one delivered beyond expectations. in every bite, you get charred asparagus paired with crispy-meaty tofu and velvety cashew cream. this is was so bomb, and now I’m hungry again. enjoy, my friends 🙏🏼 #veganrecipes #tofu #asparagus Full recipe here!: ingredients salt, pepper, & olive oil (as specified) 1 block super firm tofu, cut into 4 planks, each scored on one side 1/4 cup soy sauce 1 tablespoon maple syrup 1 tablespoon chili crisp oil 4-5 cloves garlic, grated 2 lemons, juiced separately 1 1/2 cups (220g) whole cashews 2 cups plus 1 cup boiling hot water 2 tablespoons (30g) white miso 1 bunch asparagus spears, ends removed, cut on the bias into 1-inch pieces scallions and chili oil for garnish prep add the tofu slices to a glass storage container. In a large bowl, whisk together the soy sauce, maple syrup, chili crisp oil, juice of one lemon, garlic paste, and 1/2 tap ground black pepper. Four over the tofu in the storage container, place a lid on, and allow to marinate 30 mins (you can move the container every so often to make sure the tofu is evenly covered. While the tofu marinates, combine the cashews with 2 cups hot water and let sit 15 mins. Strain the cashews and add to a blender with the miso paste, juice of the other lemon, 1/4 tsp salt, and 1 cup hot water. blitz until creamy smooth. You can also prep the asparagus into 1 inch pieces at this point. Remove the tofu from the marinade and sear in a cast-iron pan over medium high heat until crispy golden brown with charred edges, about 4 to 5 mins per side. Remove the tofu and add the asparagus to the pan, cooking down another 2 to 3 mins. Serve the tofu and asparagus over a bed of cashew cream and finish with chili crisp oil and freshly sliced scallions.

LEMON-GARLIC TOFU W/ CHARRED ASPARAGUS & MISO CASHEW CREAM 🔥 full recipe below ⬇️ ok, first off, this was SO tasty. like, how did this go so well?? I figured the ingredients would work together, but I was blown away by the final flavor and texture. an absolute must try for an upcoming weeknight dinner spring is on the way and asparagus coming into season. I wanted to use it in a simple dinner recipe that still gives you bold flavor and texture. this one delivered beyond expectations. in every bite, you get charred asparagus paired with crispy-meaty tofu and velvety cashew cream. this is was so bomb, and now I’m hungry again. enjoy, my friends 🙏🏼 #veganrecipes #tofu #asparagus Full recipe here!: ingredients salt, pepper, & olive oil (as specified) 1 block super firm tofu, cut into 4 planks, each scored on one side 1/4 cup soy sauce 1 tablespoon maple syrup 1 tablespoon chili crisp oil 4-5 cloves garlic, grated 2 lemons, juiced separately 1 1/2 cups (220g) whole cashews 2 cups plus 1 cup boiling hot water 2 tablespoons (30g) white miso 1 bunch asparagus spears, ends removed, cut on the bias into 1-inch pieces scallions and chili oil for garnish prep add the tofu slices to a glass storage container. In a large bowl, whisk together the soy sauce, maple syrup, chili crisp oil, juice of one lemon, garlic paste, and 1/2 tap ground black pepper. Four over the tofu in the storage container, place a lid on, and allow to marinate 30 mins (you can move the container every so often to make sure the tofu is evenly covered. While the tofu marinates, combine the cashews with 2 cups hot water and let sit 15 mins. Strain the cashews and add to a blender with the miso paste, juice of the other lemon, 1/4 tsp salt, and 1 cup hot water. blitz until creamy smooth. You can also prep the asparagus into 1 inch pieces at this point. Remove the tofu from the marinade and sear in a cast-iron pan over medium high heat until crispy golden brown with charred edges, about 4 to 5 mins per side. Remove the tofu and add the asparagus to the pan, cooking down another 2 to 3 mins. Serve the tofu and asparagus over a bed of cashew cream and finish with chili crisp oil and freshly sliced scallions.

average unemployed tue-wed i’m e*ployed now tho🥀💔

average unemployed tue-wed i’m e*ployed now tho🥀💔

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