@paolobs__: All Stars Champions 🏆 #brawl #brawlstars #brawlstarstiktok #brawlstarsgame #бравлстарс #pourtoi

PaoloBs_
PaoloBs_
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Region: PE
Monday 14 July 2025 21:35:25 GMT
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leqndro28
Lendro :
Donde se ven los directos?
2025-07-15 05:13:31
0
astrayoexd
SUBARU🫩🥀🗣️❗ :
cómo puedo unirme a un equipo xd ayuda
2025-07-15 00:33:36
1
adrielito_16_
adrielito :
frío que le saliera a coquitos el equipo Zurita gang
2025-07-15 15:15:06
0
luno022
Luno222 :
acarreaste a todo el equipo 🥶
2025-07-15 08:31:45
1
green9888877miner__
GREEN MINER :
xdxd
2025-07-17 16:32:19
0
elshadow116
Aquiles :
yo también quiero participar
2025-07-15 01:30:11
0
portoxbs
Portox :
😂😂😂😂😂😂😂😂😂😂🤣🤣🤣🤣🤣🤣🤣
2025-07-15 06:35:24
0
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🧀 VEGAN PARMESAN 🧀 After making plant-based versions of mozzarella and cheddar, I knew there was just one cheese left to tackle: THE PARMESAN. Parmesan really is the iconic, all-time greatest flavor game-changer of the cheese world. I have been SO disappointed with most store-bought, brand-name vegan parmesans. Not enough tang, not enough bite, too salty, too bland. And while I am at times partial to making a “nutty parm” with almonds and nutritional yeast, those just don’t cut it. This version has it all: The color, the texture, the craggy structure, the grateability, and the one-of-a-kind, savory-tangy, melt-in-your mouth flavor. ingredients 1 cup soy milk 1/2 cup refined (odorless) coconut oil, melted 150g potato starch 5 tbsp nutritional yeast 3/4 tsp citric acid (or 1 1/2 tsp lemon juice) 2 tbsp white miso paste 1 tsp mushroom umami seasoning (I used Trader Joe’s) 1/4 tsp mustard powder 1 1/2 tsp kosher salt preparation add all ingredients to a blender and blend until smooth & creamy. transfer mixture to either one medium-sized or two small-sized glass storage containers (I used Pyrex). optionally mix in 1/2 tsp flaky salt with each mixture. smooth out with a spatula, cover with a lid, then steam for about 40-50 mins (I used bamboo steamers but feel free to just use a strainer over a pot with boiling water; I’d recommend putting a lid over everything). remove from the steamer, rest 30 mins, then pop in the fridge to set up for at least 4 hours but preferably overnight. take out, slice into wedges, and enjoy! by @vegscratchkitchen #vegancheese #veganparmesan #veganrecipes
🧀 VEGAN PARMESAN 🧀 After making plant-based versions of mozzarella and cheddar, I knew there was just one cheese left to tackle: THE PARMESAN. Parmesan really is the iconic, all-time greatest flavor game-changer of the cheese world. I have been SO disappointed with most store-bought, brand-name vegan parmesans. Not enough tang, not enough bite, too salty, too bland. And while I am at times partial to making a “nutty parm” with almonds and nutritional yeast, those just don’t cut it. This version has it all: The color, the texture, the craggy structure, the grateability, and the one-of-a-kind, savory-tangy, melt-in-your mouth flavor. ingredients 1 cup soy milk 1/2 cup refined (odorless) coconut oil, melted 150g potato starch 5 tbsp nutritional yeast 3/4 tsp citric acid (or 1 1/2 tsp lemon juice) 2 tbsp white miso paste 1 tsp mushroom umami seasoning (I used Trader Joe’s) 1/4 tsp mustard powder 1 1/2 tsp kosher salt preparation add all ingredients to a blender and blend until smooth & creamy. transfer mixture to either one medium-sized or two small-sized glass storage containers (I used Pyrex). optionally mix in 1/2 tsp flaky salt with each mixture. smooth out with a spatula, cover with a lid, then steam for about 40-50 mins (I used bamboo steamers but feel free to just use a strainer over a pot with boiling water; I’d recommend putting a lid over everything). remove from the steamer, rest 30 mins, then pop in the fridge to set up for at least 4 hours but preferably overnight. take out, slice into wedges, and enjoy! by @vegscratchkitchen #vegancheese #veganparmesan #veganrecipes

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