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@hamewester: #cops #police #policeofficer #justice #lawandorder #policeaccountability #policemisconduct #bodycamfootage #audit #internalinvestigation #whistleblower #civilrights #abuseofpower #legalaction #courtcases #thinblueline #copwatch #publicrecords #transparency #governmentoversight #lawenforcement #rightsviolation #truthmatters

Hamewester
Hamewester
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Region: US
Sunday 11 January 2026 18:19:27 GMT
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Comments

bigboywasim
bigboywasim :
Right to remain silent right away when they are being unreasonable.
2026-01-11 19:36:57
4
monica.blankenshi
1033333333 :
Nope no talkie to officer
2026-01-11 19:27:06
5
graynation
Graynation2017 :
She’s right
2026-06-12 10:43:45
0
coopedup74
Cooped_Up74 :
That is odd as hell....
2026-03-04 02:49:31
1
liammckenna81
BeardedDad :
Dude go find actual crimes ffs
2026-08-07 03:19:45
0
doctor_teacher1981
doctor_teacher1981 :
🥰🥰🥰
2026-01-20 10:34:32
0
user7294308219212
user7294308219212 :
😁😁😁
2026-01-25 01:55:47
0
radu.michael
Radu C. :
I will never understand the reluctance of all Americans of presenting their IDs.
2026-01-18 17:20:58
2
micsalvi63312
MSalvi. :
trainee learning a valuable lesson.....and it's not from the cop.
2026-01-11 18:41:57
3
samuelmccleaf
samuelmccleaf :
Blue Isis thugs. Biggest gang around..
2026-01-11 18:54:54
3
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It’s 2026 can we all agree that vegans don’t have protein deficiencies yet? 🌱 It’s one of the most common misconceptions I still hear, so here’s a breakdown of the protein sources in this dish: • Lentil Pasta: 17g protein per 100g • Peas: 5.7g protein per 100g •Tempeh: 22g protein per 100g •Pumpkin seeds: 24g protein per 100g •Sunflower seeds: 20g protein per 100g •Silken tofu: 7g protein per 100g •Cashews: 18g protein per 100g •Nutritional yeast: 47g protein per 100g That’s 8 plant based protein sources, totalling around 145g of protein in the full recipe and almost 50g per serving! Pasta sauce: 50g wild garlic 50g toasted cashews 40g nutritional yeast 20g rocket 250g peas 1 garlic clove 100g silken tofu Salt and pepper (to taste) ½ lemon juice 25ml olive oil 1 vegetable stock cube 100ml pasta water This pasta sauce was inspired by and adapted from @bosh.tv rocket, pea and pistachio pesto linguine - a recipe from their new cookbook ‘More Plants’ which I highly recommend for anyone looking to eat more plant protein and fibre! Tempeh: 1 block tempeh 1/4 cup pumpkin & sunflower seeds 1 tbsp olive oil 1 tsp maple syrup 1 tbsp soy sauce 1 tbsp nutritional yeast 1 tbsp smoked paprika 1 tsp garlic granules Pinch of salt & pepper Method: 1. Prep and blend all the pasta sauce ingredients, adding pasta water once the pasta is cooked 2. Cook the pasta (I used a pack of plants 215g red lentil pasta) 3. Chop, season and air fry the tempeh & seeds at 200°C for 8-10 mins 4. Stir the sauce through the pasta and heat gently 5. Plate everything up and enjoy! vegan | vegan protein | vegan lifestyle | healthy vegan | vegan recipes | vegan lunch | lunch ideas | lunch recipes | plant based | plants | plant based diet | vegetables | pasta | nuts | whole foods | whole food diet | vegan cooking | vegan protein | vegan inspo | vegan food | what I eat in a day | lunch ideas | lunch prep #vegan #veganfood #veganlifestyle #veganlife #veganmealprep
It’s 2026 can we all agree that vegans don’t have protein deficiencies yet? 🌱 It’s one of the most common misconceptions I still hear, so here’s a breakdown of the protein sources in this dish: • Lentil Pasta: 17g protein per 100g • Peas: 5.7g protein per 100g •Tempeh: 22g protein per 100g •Pumpkin seeds: 24g protein per 100g •Sunflower seeds: 20g protein per 100g •Silken tofu: 7g protein per 100g •Cashews: 18g protein per 100g •Nutritional yeast: 47g protein per 100g That’s 8 plant based protein sources, totalling around 145g of protein in the full recipe and almost 50g per serving! Pasta sauce: 50g wild garlic 50g toasted cashews 40g nutritional yeast 20g rocket 250g peas 1 garlic clove 100g silken tofu Salt and pepper (to taste) ½ lemon juice 25ml olive oil 1 vegetable stock cube 100ml pasta water This pasta sauce was inspired by and adapted from @bosh.tv rocket, pea and pistachio pesto linguine - a recipe from their new cookbook ‘More Plants’ which I highly recommend for anyone looking to eat more plant protein and fibre! Tempeh: 1 block tempeh 1/4 cup pumpkin & sunflower seeds 1 tbsp olive oil 1 tsp maple syrup 1 tbsp soy sauce 1 tbsp nutritional yeast 1 tbsp smoked paprika 1 tsp garlic granules Pinch of salt & pepper Method: 1. Prep and blend all the pasta sauce ingredients, adding pasta water once the pasta is cooked 2. Cook the pasta (I used a pack of plants 215g red lentil pasta) 3. Chop, season and air fry the tempeh & seeds at 200°C for 8-10 mins 4. Stir the sauce through the pasta and heat gently 5. Plate everything up and enjoy! vegan | vegan protein | vegan lifestyle | healthy vegan | vegan recipes | vegan lunch | lunch ideas | lunch recipes | plant based | plants | plant based diet | vegetables | pasta | nuts | whole foods | whole food diet | vegan cooking | vegan protein | vegan inspo | vegan food | what I eat in a day | lunch ideas | lunch prep #vegan #veganfood #veganlifestyle #veganlife #veganmealprep
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