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@avadibartolo:

ava 😇😇
ava 😇😇
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Sunday 15 December 2024 18:15:05 GMT
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ethancanbasketball
Ethan🏀🏈⚾️ :
Cutieeeeeeeeee🥰
2025-01-14 20:03:45
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what in the world #fyp
what in the world #fyp
plz don't tell my mom 😶 #caspertheghostbrokemyheart #imupset #liamismyoneandonly #mypillowhitsdifferent
plz don't tell my mom 😶 #caspertheghostbrokemyheart #imupset #liamismyoneandonly #mypillowhitsdifferent
Moving the bookmark is the most satisfying part but I’m in my kindle era right now 📚 #kindle #BookTok #thepoppywar #bookish
Moving the bookmark is the most satisfying part but I’m in my kindle era right now 📚 #kindle #BookTok #thepoppywar #bookish
#mexicocity #coyoacan
#mexicocity #coyoacan
VEGAN MOZZARELLA 🧀🔥 This is the very recipe that singlehandedly launched Vegan Scratch Kitchen and gave me all the validation I needed to pursue content creation. It’s funny, I initially had no plans to use pectin in the recipe. My original intent was to use agar powder, but after I couldn’t find it at the store, I went with pectin. “It makes jelly, maybe it’ll work for vegan cheese??” Y’all, this recipe could not have turned out any better. The cheese melts and has an excellent balance of umami, mild acidity, and subtle sweetness. The flavor really is something special. Thank y’all so much for supporting this blog over the years. I am forever grateful 🙏 #veganrecipes #veganmozzarella #veganuary Here’s the full recipe! cheese ingredients & prep 1/2 cup (75 g) cashews 2 cups reserved cashew cooking water 1 5.4 oz can unsweetened coconut cream, whisked together 1 lemon, juiced 2 tsp tahini 1 tbsp vegan butter 1/4 tsp garlic powder 1/4 tsp onion powder 1 1/2 tsp salt 2-3 fennel seeds 4-5 mustard seeds 2 tbsp nutritional yeast 2 tablespoons pectin 2 tablespoons tapioca flour whisked into 1/2 cup water fill a medium sauce pot halfway up with water and place over a medium high burner. once boiling, add a pinch of salt along with the cashews and boil 20 mins. at the 15 min mark, reserve two cups of the cashew cooking water. add boiled cashews plus cashew cooking water to blender with all ingredients except for the pectin and tapioca starch. blitz until liquefied, then pour into a sauce pot over medium high heat. once bubbling (about 7 to 8 mins), add pectin and whisk in for 2 mins. Pour in tapioca starch + water mixture and continue to whisk until the cheese sauce thickens to the consistency of stringy melted cheese, about 3 to 4 minutes. Pour into an oiled tall cylindrical glass and set in the fridge over night. take out after 24 hours, tilt the glass around to release the cheese form the edges, then slide out. Store in the fridge on a plate covered in plastic wrap. pizza dough (recipe inspired by Roberta’s in Brooklyn) ingredients and prep 315 g 00 flour 8 g fine sea salt 1 tsp active dry yeast 1 tsp olive oil 215g lukewarm water whisk together flour and sea salt in a large mixing bowl. mix yeast, oil, and water in a separate bowl and add to the flour. use your hand to mix until the dough comes together, then knead for about 2 to 3 mins. rest 15 mins under a towel. remove towel and knead into a smooth ball. cut in half, knead each half into a small ball, then place the halves on separate floured plates and cover with plastic wrap. refrigerate overnight. when ready the next day, preheat and oven to 525F with an oven safe tray turned upside down inside the oven. take dough out, place on a flour surface, stretch the size pizza you’d like, then dress with red sauce + cheese, and then use a flat surface to peel the pizza onto the tray in the oven. bake 8 to 10 mins and serve.
VEGAN MOZZARELLA 🧀🔥 This is the very recipe that singlehandedly launched Vegan Scratch Kitchen and gave me all the validation I needed to pursue content creation. It’s funny, I initially had no plans to use pectin in the recipe. My original intent was to use agar powder, but after I couldn’t find it at the store, I went with pectin. “It makes jelly, maybe it’ll work for vegan cheese??” Y’all, this recipe could not have turned out any better. The cheese melts and has an excellent balance of umami, mild acidity, and subtle sweetness. The flavor really is something special. Thank y’all so much for supporting this blog over the years. I am forever grateful 🙏 #veganrecipes #veganmozzarella #veganuary Here’s the full recipe! cheese ingredients & prep 1/2 cup (75 g) cashews 2 cups reserved cashew cooking water 1 5.4 oz can unsweetened coconut cream, whisked together 1 lemon, juiced 2 tsp tahini 1 tbsp vegan butter 1/4 tsp garlic powder 1/4 tsp onion powder 1 1/2 tsp salt 2-3 fennel seeds 4-5 mustard seeds 2 tbsp nutritional yeast 2 tablespoons pectin 2 tablespoons tapioca flour whisked into 1/2 cup water fill a medium sauce pot halfway up with water and place over a medium high burner. once boiling, add a pinch of salt along with the cashews and boil 20 mins. at the 15 min mark, reserve two cups of the cashew cooking water. add boiled cashews plus cashew cooking water to blender with all ingredients except for the pectin and tapioca starch. blitz until liquefied, then pour into a sauce pot over medium high heat. once bubbling (about 7 to 8 mins), add pectin and whisk in for 2 mins. Pour in tapioca starch + water mixture and continue to whisk until the cheese sauce thickens to the consistency of stringy melted cheese, about 3 to 4 minutes. Pour into an oiled tall cylindrical glass and set in the fridge over night. take out after 24 hours, tilt the glass around to release the cheese form the edges, then slide out. Store in the fridge on a plate covered in plastic wrap. pizza dough (recipe inspired by Roberta’s in Brooklyn) ingredients and prep 315 g 00 flour 8 g fine sea salt 1 tsp active dry yeast 1 tsp olive oil 215g lukewarm water whisk together flour and sea salt in a large mixing bowl. mix yeast, oil, and water in a separate bowl and add to the flour. use your hand to mix until the dough comes together, then knead for about 2 to 3 mins. rest 15 mins under a towel. remove towel and knead into a smooth ball. cut in half, knead each half into a small ball, then place the halves on separate floured plates and cover with plastic wrap. refrigerate overnight. when ready the next day, preheat and oven to 525F with an oven safe tray turned upside down inside the oven. take dough out, place on a flour surface, stretch the size pizza you’d like, then dress with red sauce + cheese, and then use a flat surface to peel the pizza onto the tray in the oven. bake 8 to 10 mins and serve.
On ’Til Dawn Mattifying Sunscreen Setting Spray with SPF 28 One Size @ONE SIZE BEAUTY #onesize #sunscreen #settingspray #spfsettingspray #onesizesettingspray #onesizeontilldawn
On ’Til Dawn Mattifying Sunscreen Setting Spray with SPF 28 One Size @ONE SIZE BEAUTY #onesize #sunscreen #settingspray #spfsettingspray #onesizesettingspray #onesizeontilldawn

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