@ellie.amiel: @summergerry Always eats

ellie💗☀️🎀🛍️
ellie💗☀️🎀🛍️
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Region: US
Thursday 16 October 2025 14:49:03 GMT
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tcfughmsatee
tcfughmsatee :
where next?
2025-10-16 22:12:08
10
maggie_mae277
maggie mae 🌝 :
u look sooo good
2025-10-16 15:07:12
4
.sarahcarter
sar :
it looks amazing omg
2025-10-16 23:59:21
0
kelsiekakiou
kels :
What tanning bed lotion do you use babe
2025-10-16 15:20:25
1
alessiasupersecret2
Alessia :
YEP
2025-10-17 01:44:01
0
leilaslayla
Leila :
YAY OMG YOU LOOK SO GOOD
2025-10-16 15:48:03
0
ava._.francolini
ava💝 :
wist i love it
2025-10-16 18:28:41
0
ellestag
elle🪐 :
Wow u look so good
2025-10-16 18:14:46
0
joliescopo
joliescopo :
OBSESSED
2025-10-16 19:10:50
0
queen.emily.lolll
queen.emily.lolll :
Baddie
2025-10-16 22:57:58
0
sabrinagrisanti
sabrina grisanti :
Love
2025-10-17 00:09:17
0
alyssaedelson
alyssa🎀🎀 :
Yes this😍😍
2025-10-16 15:02:57
1
sophieburg
sophie🍓 :
So good omg
2025-10-16 17:02:39
0
adrianaa_bonilla
adriana :
omg i love
2025-10-16 18:20:13
0
sarahmartins444
sarah💌 :
i’m obsessed🤩
2025-10-16 14:51:22
0
kaciestrouse
Kacie Jayne :
yesss this looks so good
2025-10-16 15:39:07
0
caileighloftus
Caileigh Loftus :
OH SHIIII
2025-10-16 15:16:12
0
giulesd22
G :
yuppp👏🏼
2025-10-16 14:53:03
0
.diellza
d :
FACTS
2025-10-16 15:42:29
0
ellaasage
Ella :
Ok I love.
2025-10-16 14:58:03
0
angdivaspam
angdivaspam :
Love.
2025-10-16 14:53:10
0
elliemaynoble
Ellie May :
Literallyyyyy
2025-10-16 20:29:09
0
danidamatoooo
dani isabella :
HAIRRR
2025-10-16 15:21:34
0
calaya.encar
Calaya :
Da
2025-10-16 15:02:40
0
theresonlyoneev
ev :
Ur so baddie
2025-10-16 15:16:23
0
To see more videos from user @ellie.amiel, please go to the Tikwm homepage.

Other Videos

Thai red curry broth over miso butter rice 🍛🌿🍆❤️ I’ve been making a rendition of this meal for years. It’s creamy, spicy, bold, and easy to make - my favorite go-to dinner. It’s delicious with roasted eggplant and tofu but feel free to customize to your liking. 🫶 For the Thai red curry broth: 4 ounces + 1 tablespoon red curry paste* 1 teaspoon grated ginger Zest of 1 lime 1 teaspoon curry powder 1-13.5 ounce can full-fat coconut milk  1/2 cup vegan chicken broth 1 teaspoon tamari 1 teaspoon brown sugar Juice of 1/2 lime For the eggplant: 1/2 large globe eggplant, cut into strips 1 1/2 tbsp olive oil 1/2 tsp salt and pepper For the tofu: 1 block extra firm tofu, pressed and cubed 1 tbsp olive oil 1 tbsp tamari 1/2 tsp garlic 1/2 tsp coriander 1/2 tsp umami or mushroom powder, optional 1 tsp cornstarch In the bowl: -roasted eggplant and tofu -miso butter rice (recipe one post back) -scallions -cilantro Method: Preheat the oven to 425. Toss the eggplant in olive oil, salt, and pepper. Toss the tofu in olive oil, tamari, garlic powder, coriander, and umami seasoning. Then add cornstarch and toss again. Place on a parchment lined baking sheet with the eggplant. Bake for 25-30 minutes until crispy. Heat neutral oil in a skillet or pot on medium. Add the curry paste, ginger, and lime zest and cook for 2-3 minutes until the paste darkens and everything is fragrant. Add the coconut milk, broth, tamari, and brown sugar and stir or whisk to combine. Gently simmer, uncovered, for 5-7 minutes until warmed through. Remove from heat and squeeze in the lime juice. *Note: we are crazy for curry paste so we do the additional tablespoon but you can omit if you aren’t crazy #EasyRecipes #plantbaseddinner #redcurry #vegancurry
Thai red curry broth over miso butter rice 🍛🌿🍆❤️ I’ve been making a rendition of this meal for years. It’s creamy, spicy, bold, and easy to make - my favorite go-to dinner. It’s delicious with roasted eggplant and tofu but feel free to customize to your liking. 🫶 For the Thai red curry broth: 4 ounces + 1 tablespoon red curry paste* 1 teaspoon grated ginger Zest of 1 lime 1 teaspoon curry powder 1-13.5 ounce can full-fat coconut milk 1/2 cup vegan chicken broth 1 teaspoon tamari 1 teaspoon brown sugar Juice of 1/2 lime For the eggplant: 1/2 large globe eggplant, cut into strips 1 1/2 tbsp olive oil 1/2 tsp salt and pepper For the tofu: 1 block extra firm tofu, pressed and cubed 1 tbsp olive oil 1 tbsp tamari 1/2 tsp garlic 1/2 tsp coriander 1/2 tsp umami or mushroom powder, optional 1 tsp cornstarch In the bowl: -roasted eggplant and tofu -miso butter rice (recipe one post back) -scallions -cilantro Method: Preheat the oven to 425. Toss the eggplant in olive oil, salt, and pepper. Toss the tofu in olive oil, tamari, garlic powder, coriander, and umami seasoning. Then add cornstarch and toss again. Place on a parchment lined baking sheet with the eggplant. Bake for 25-30 minutes until crispy. Heat neutral oil in a skillet or pot on medium. Add the curry paste, ginger, and lime zest and cook for 2-3 minutes until the paste darkens and everything is fragrant. Add the coconut milk, broth, tamari, and brown sugar and stir or whisk to combine. Gently simmer, uncovered, for 5-7 minutes until warmed through. Remove from heat and squeeze in the lime juice. *Note: we are crazy for curry paste so we do the additional tablespoon but you can omit if you aren’t crazy #EasyRecipes #plantbaseddinner #redcurry #vegancurry

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