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Saturday 25 July 2026 10:19:28 GMT

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Do Quyen :

chỉnh màu ntn v ạ

2026-07-25 13:46:23

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pa. :

chúc tus xhh mạnh nhen

2026-07-25 13:40:14

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Phuongngungoc :

Đẹp trai

2026-07-26 03:34:47

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???? :

xuhuongmanh ahh

2026-07-25 16:39:20

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Ayathu :

🥰🥰🥰🥰

2026-07-25 13:50:37

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India recreates 5: chili mushroom kathi rolls with pea tofu ricotta! long time since we’ve seen this series but had to bless the mushroom lovers with this fire way to consume more fungi. Build your kathi roll however you want, but I decided to make a pea tofu ricotta to complete it. Recipes belowww :)) To make: 8 oz. oyster mushrooms 8 oz. cremini/white button mushrooms 1/4 cup all purpose flour 2 tbsp cornstarch 1/2 tsp red chili powder 1/2 tsp garam masala 1/2 tsp kosher salt a little water to thin 1. Mix the ingredients for the batter in a bowl and coat the mushrooms. 2. Heat 1 tbsp neutral oil in a large pan over medium heat. Fry on all sides until golden brown and crispy! Set aside. chili mushroom 1 tbsp grated ginger 2 garlic cloves, minced 2 green chilis (I didn’t have any so not pictured but add for extra spice!) 1 red or yellow bell pepper 1 green bell pepper 1/2 an onion, layers separated 2 tbsp ketchup 2 tbsp soy sauce 1 1/2 tbsp sriracha or another hot sauce of choice pinch of salt and pepper 1. To the same pan, heat another tbsp of oil, followed by the ginger and garlic. Stir frequently for 2 minutes. 2. Add the onion and cook until it turns slightly translucent, 3-4 minutes. 3. Add bell pepper and cook until slightly tender, but still crunchy – about 5 minutes. 4. Add the sauces and some salt n pepper. Allow it to cook for a few minutes until everything is well-combined. Toss the mushrooms with everything else!! For the pea tofu ricotta, blend the following in a small processor. Taste and adjust lemon juice and salt if needed! 1 14 oz. block of extra firm tofu, pressed for at least 15 minutes 1 cup peas 1 tbsp lemon juice 2 tbsp apple cider vinegar 1 tbsp nutritional yeast 1 tbsp white miso 1/2 tsp ground cumin 1/4 tsp black pepper pinch of salt #mushrooms #indianrecipes #indochinesefood #veganrecipes #plantbased #veganlunch

India recreates 5: chili mushroom kathi rolls with pea tofu ricotta! long time since we’ve seen this series but had to bless the mushroom lovers with this fire way to consume more fungi. Build your kathi roll however you want, but I decided to make a pea tofu ricotta to complete it. Recipes belowww :)) To make: 8 oz. oyster mushrooms 8 oz. cremini/white button mushrooms 1/4 cup all purpose flour 2 tbsp cornstarch 1/2 tsp red chili powder 1/2 tsp garam masala 1/2 tsp kosher salt a little water to thin 1. Mix the ingredients for the batter in a bowl and coat the mushrooms. 2. Heat 1 tbsp neutral oil in a large pan over medium heat. Fry on all sides until golden brown and crispy! Set aside. chili mushroom 1 tbsp grated ginger 2 garlic cloves, minced 2 green chilis (I didn’t have any so not pictured but add for extra spice!) 1 red or yellow bell pepper 1 green bell pepper 1/2 an onion, layers separated 2 tbsp ketchup 2 tbsp soy sauce 1 1/2 tbsp sriracha or another hot sauce of choice pinch of salt and pepper 1. To the same pan, heat another tbsp of oil, followed by the ginger and garlic. Stir frequently for 2 minutes. 2. Add the onion and cook until it turns slightly translucent, 3-4 minutes. 3. Add bell pepper and cook until slightly tender, but still crunchy – about 5 minutes. 4. Add the sauces and some salt n pepper. Allow it to cook for a few minutes until everything is well-combined. Toss the mushrooms with everything else!! For the pea tofu ricotta, blend the following in a small processor. Taste and adjust lemon juice and salt if needed! 1 14 oz. block of extra firm tofu, pressed for at least 15 minutes 1 cup peas 1 tbsp lemon juice 2 tbsp apple cider vinegar 1 tbsp nutritional yeast 1 tbsp white miso 1/2 tsp ground cumin 1/4 tsp black pepper pinch of salt #mushrooms #indianrecipes #indochinesefood #veganrecipes #plantbased #veganlunch

#xyzbca #fyp #xyzabc

#xyzbca #fyp #xyzabc

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