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@madamn_budol: #dood #doodph #doodadhesivebra #perfectpushdoodph #tiktokfinds #tiktokbudol #madamnbudol #adhesivebra #doodperfectpush #budolbymadamnbudol

ʚᴍᴀᴅᴀᴍɴїɞ
ʚᴍᴀᴅᴀᴍɴїɞ
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Region: PH
Saturday 15 February 2025 05:09:55 GMT
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flammara2428
F l a m m a r a 2 4 🔥 :
🥺🥺🥺
2025-02-15 07:22:52
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thekillershop
THE KILLER SHOP :
🥰🥰🥰🥰🥰🥰
2025-02-15 07:29:02
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butterflylover_22
butterfly lover :
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2025-02-15 09:17:02
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Caesar szn ain’t over til I say it’s over divas!!!! Serves 2 
2 shallots, chopped 3 cloves garlic, minced 140g risotto rice 650ml vegetable stock 60g raw cashews, soaked 2 tbsp nutritional yeast 1 tsp Dijon mustard 1 lemon, juiced 1 tbsp capers 1 tbsp vegan Worcestershire sauce 1 tbsp olive oil 150ml non dairy milk (oat works best) 150g kale, chopped 2 breaded vegan chicken fillets Serve Vegan parm, grated Handful parsley, chopped Pop a large pan on a medium heat with a drizzle of oil. Add the shallots with a pinch of salt and cook for 4–5 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant. Tip in the risotto rice and stir for 1–2 minutes to toast it. Add a ladle of stock and stir until it’s absorbed, then keep adding the stock one ladle at a time, stirring often, for 18–20 minutes until the rice is tender with a slight bite. While the risotto cooks, drain the cashews and pop them in a blender with the nutritional yeast, Dijon, lemon juice, capers, vegan Worcestershire sauce, olive oil and oat milk. Blend until completely smooth, then taste and adjust the seasoning. Cook the vegan chicken fillets according to the packet instructions until golden and crispy, then slice into strips. When the rice is nearly done, stir in the kale and cook for 2–3 minutes until wilted. Take the pan off the heat and stir through the Caesar sauce until the risotto is creamy and glossy. Loosen with a splash of stock or oat milk if needed, then season well. Spoon into bowls, top with the sliced chicken, and finish with grated vegan parm and chopped parsley.
Caesar szn ain’t over til I say it’s over divas!!!! Serves 2 
2 shallots, chopped 3 cloves garlic, minced 140g risotto rice 650ml vegetable stock 60g raw cashews, soaked 2 tbsp nutritional yeast 1 tsp Dijon mustard 1 lemon, juiced 1 tbsp capers 1 tbsp vegan Worcestershire sauce 1 tbsp olive oil 150ml non dairy milk (oat works best) 150g kale, chopped 2 breaded vegan chicken fillets Serve Vegan parm, grated Handful parsley, chopped Pop a large pan on a medium heat with a drizzle of oil. Add the shallots with a pinch of salt and cook for 4–5 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant. Tip in the risotto rice and stir for 1–2 minutes to toast it. Add a ladle of stock and stir until it’s absorbed, then keep adding the stock one ladle at a time, stirring often, for 18–20 minutes until the rice is tender with a slight bite. While the risotto cooks, drain the cashews and pop them in a blender with the nutritional yeast, Dijon, lemon juice, capers, vegan Worcestershire sauce, olive oil and oat milk. Blend until completely smooth, then taste and adjust the seasoning. Cook the vegan chicken fillets according to the packet instructions until golden and crispy, then slice into strips. When the rice is nearly done, stir in the kale and cook for 2–3 minutes until wilted. Take the pan off the heat and stir through the Caesar sauce until the risotto is creamy and glossy. Loosen with a splash of stock or oat milk if needed, then season well. Spoon into bowls, top with the sliced chicken, and finish with grated vegan parm and chopped parsley.
ngựa ngựa đồ ákkkk
ngựa ngựa đồ ákkkk

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