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@mm.2806: #b #احبك #❤️ #foryou #explor #bobo #fypシ #ماجد_المهندس #majedalmohandis #اوف

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Region: QA
Tuesday 24 December 2024 02:05:57 GMT
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mayasxb2013
𝐌 𝐚 𝐲 𝐚 🫧 :
و هي ماتحبني ههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههه
2024-12-26 13:05:59
20
af11536
✮🗽!• :
احبهاR😞✨✨✨✨🎀
2024-12-26 10:15:52
12
10jc8
أي أحد يبغى يفضفض أنا موجود :
وينها طيب
2025-02-20 00:19:59
1
.tzw27
norah .. :
😢طيب يوم سوت لي بلوك
2024-12-26 11:02:16
6
one.time139
A :
و احبهاااااااااM🌷💗
2024-12-27 08:57:30
15
vmlk4
555 :
كيف الستوري؟؟
2025-01-21 22:06:27
1
fwi122
NN ★ :
بنات مين تكون صديقتي المفضله 🤍🫵🏻
2025-02-04 17:45:39
3
mss_315
𝙎 :
ياروحي😔😞🤍🤍🤍🤍🤍🤍
2024-12-26 09:42:08
3
a_g_m1936
عــائِــــشـــة حـــازم🐈‍⬛. :
الستوري حلوة مالتي لو احذفهة؟ 🗿💔
2024-12-27 15:01:43
1
gmmpg3
🤍 :
ارسلي هذا الفيديو 🥺
2025-01-26 08:31:14
2
mah3576
M :
احبههاااااااااااااا H 😢😢😢😢😢❤️❤️.
2024-12-27 10:48:37
4
rnym.66
. :
عسول ملوكتي🥺
2024-12-24 10:20:10
8
jsihh_79
حبـيبـت 𝐒💍🤍" :
واحبههـاااا M🌷✨..
2024-12-27 09:16:11
5
4ilqr
عــبــدالله :
اختي حبيبتي دنيتي جنتي وناري احبك🤍🤍😢😢
2025-02-21 23:03:15
2
fafafa4915
F :
ابلتي الي افديها روحيييييييييي هي غير عن كل الناس 🌹🌹🌹🌹🌹❤️💙
2024-12-26 08:02:26
6
erxts
M :
قصتي حلوه لو احذفها 🥹
2024-12-26 12:46:23
3
x.aall7
౨ৎ :
R❣️
2025-02-05 18:52:21
2
x.12097
𖣂 :
دوديييي و روريي و علوشتييي يلبيهه احبهمم
2024-12-26 12:23:46
3
حبَيبـ اخْوه
A. :
S❤️❤️❤️
2025-02-25 06:56:42
1
leg__21
. :
✨ فاطمة ✨
2024-12-26 12:08:45
3
f123458g8
Fadhah 🌃🪞 :
اخخخخخخ S
2024-12-26 09:07:22
2
dorr.a2
دُرة 🍄 :
شرايكم بالستوري؟؟ بسرعههههه🔪؟. ✨ ✨ ✨ ✨ ✨ ✨
2025-02-02 16:28:59
1
_0c2
💯K🐎 :
اكييييد RRRRRRR ❤️❤️❤️❤️❤️
2025-02-04 19:04:48
2
e_d991
🎓 :
احححححبهاااااااااااا S 😢😢😢😢❤️❤️.
2024-12-27 17:47:34
2
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Other Videos

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TEMPEH PARMESAN 🧀🧀 (FULL RECIPE BELOW) Y’all, we turned TEMPEH into PARMESAN. I was sitting at my kitchen table one day last summer when I realized that tempeh has so many similar qualities to cheese. It’s fermented. The texture is firm and gratable. It has a nutty/savory aroma when cooked. My first attempt, which involved blending the tempeh with pretty much all the ingredients in this current recipe, did NOT work. It turned to mush. I gave up at that point. But then, just a few weeks ago, I was cubing some tempeh fresh out of salted boiling water when the most amazing umami aroma wafted up. I realized that the best way to make tempeh parm would be to simply use the tempeh in its original form by brining and then drying it out to grate. And y’all - it worked. This is the easiest vegan cheese recipe, with minimal ingredient, minimal effort, and so, so much reward. Enjoy, my friends 🙏 #veganrecipes #vegancheese #parmesan Full recipe here! NOTE: I dried my tempeh at 170F for 4 hours, not 2. I say 2 hours in the video because that’s the bare minimum you’ll need to get it dry. I also live at elevation which requires longer cook times. Start with 2 hours, but if the tempeh isn’t sufficiently dry, try 3, and then up to 4 from there if necessary. ingredients 1 eight-ounce block organic tempeh (I used LightLife brand), cut on an angle to look like two parm wedges 2 lemons juiced 4 tablespoons apple cider vinegar 2 tablespoons white miso 2 teaspoons nutritional yeast 3 tablespoons salt 1/3 cup water prep boil the tempeh in salted water for 15 minutes. while it boils, combine the remaining ingredients for the brine in a glass storage container (with a lid) and whisk together until fully combined and smooth. when the tempeh finishes, remove it from the boiling water and immediately place in the brine. allow to cool 10 mins with the lid off, then place the lid on and set in the fridge overnight. the next day, preheat an oven to 170F. take the tempeh out, set on an elevated rack baking tray or parchment-lined tray, then place in the oven to dry out for 2 to 4 hours. once finished, take the tempeh out and allow it to cool in the fridge for at least 1 hour. when ready to grate, take a knife and trim one slice off the large side of the wedge, then place the larger side face down on the microplane or box grater and firmly grate the tempeh across the grater. you don’t want to push too hard, as it can crumble. but not to worry! i the tempeh breaks apart in some areas, you can either use a knife to chop it into fine bits, or even place it in a small food processor or spice grinder to blend into a powder. use this on pizzas, pastas, and sandwiches, in sauces and soups, or as a topping for a salad. so many ways to use this incredibly delicious vegan parm.
TEMPEH PARMESAN 🧀🧀 (FULL RECIPE BELOW) Y’all, we turned TEMPEH into PARMESAN. I was sitting at my kitchen table one day last summer when I realized that tempeh has so many similar qualities to cheese. It’s fermented. The texture is firm and gratable. It has a nutty/savory aroma when cooked. My first attempt, which involved blending the tempeh with pretty much all the ingredients in this current recipe, did NOT work. It turned to mush. I gave up at that point. But then, just a few weeks ago, I was cubing some tempeh fresh out of salted boiling water when the most amazing umami aroma wafted up. I realized that the best way to make tempeh parm would be to simply use the tempeh in its original form by brining and then drying it out to grate. And y’all - it worked. This is the easiest vegan cheese recipe, with minimal ingredient, minimal effort, and so, so much reward. Enjoy, my friends 🙏 #veganrecipes #vegancheese #parmesan Full recipe here! NOTE: I dried my tempeh at 170F for 4 hours, not 2. I say 2 hours in the video because that’s the bare minimum you’ll need to get it dry. I also live at elevation which requires longer cook times. Start with 2 hours, but if the tempeh isn’t sufficiently dry, try 3, and then up to 4 from there if necessary. ingredients 1 eight-ounce block organic tempeh (I used LightLife brand), cut on an angle to look like two parm wedges 2 lemons juiced 4 tablespoons apple cider vinegar 2 tablespoons white miso 2 teaspoons nutritional yeast 3 tablespoons salt 1/3 cup water prep boil the tempeh in salted water for 15 minutes. while it boils, combine the remaining ingredients for the brine in a glass storage container (with a lid) and whisk together until fully combined and smooth. when the tempeh finishes, remove it from the boiling water and immediately place in the brine. allow to cool 10 mins with the lid off, then place the lid on and set in the fridge overnight. the next day, preheat an oven to 170F. take the tempeh out, set on an elevated rack baking tray or parchment-lined tray, then place in the oven to dry out for 2 to 4 hours. once finished, take the tempeh out and allow it to cool in the fridge for at least 1 hour. when ready to grate, take a knife and trim one slice off the large side of the wedge, then place the larger side face down on the microplane or box grater and firmly grate the tempeh across the grater. you don’t want to push too hard, as it can crumble. but not to worry! i the tempeh breaks apart in some areas, you can either use a knife to chop it into fine bits, or even place it in a small food processor or spice grinder to blend into a powder. use this on pizzas, pastas, and sandwiches, in sauces and soups, or as a topping for a salad. so many ways to use this incredibly delicious vegan parm.
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