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@haa.m22: الانضباط فديو عن الانضباط للعودة للمدرسة بصوت بالذكاء الاصطناعي #اكسبلورexplore #الانضباط_المدرسي #عودة_المدارس #تعليم #fyp

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user36801117302
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Friday 21 August 2026 23:33:36 GMT
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The original voice actress of Megara from Hercules has named Tom Holland and Zendaya as her choice for Hercules and Meg in the live action adaptation 🥹✨ This would be EVERYTHING #MTVCeleb #Zendaya #TomHolland #Hercules
The original voice actress of Megara from Hercules has named Tom Holland and Zendaya as her choice for Hercules and Meg in the live action adaptation 🥹✨ This would be EVERYTHING #MTVCeleb #Zendaya #TomHolland #Hercules


Bồng bềnh xíu mới là con gái chứ🧏🏻‍♀️ #outfit #aoxinh
Bồng bềnh xíu mới là con gái chứ🧏🏻‍♀️ #outfit #aoxinh
ki ttfkrini💥❤️‍🔥 cheb momo 💯💪 #vyp#viral#voryoupage
ki ttfkrini💥❤️‍🔥 cheb momo 💯💪 #vyp#viral#voryoupage
You ever make a side dish so good it overshadows the main? Yeah… this creamy leek & cabbage those EXACTLY that!! Ingredients: Veg: - 1 medium leek, sliced into thin rounds - ½ a small head of savoy cabbage, shredded (about 200g) - 1 tbsp vegan butter - 2 garlic cloves, minced - Pinch of salt and pepper Creamy Sauce: - ½ cup plant-based milk - 2 tbsp plant-based cream - 1 tbsp nutritional yeast - 1 tsp Dijon mustard - ½ tsp cornflour - Pinch of nutmeg Method: 1. Heat the olive oil in a large pan over medium heat. Add the sliced leeks and a pinch of salt, cooking for 3–4 minutes until softened. Stir in the garlic and cook for another minute, being careful not to burn it. 2. Add the shredded cabbage to the skillet and cook, stirring occasionally, for 5–7 minutes until wilted and tender. Reduce the heat to low. 3. In a small bowl, whisk together the plant-based milk, cream, nutritional yeast, Dijon mustard, and cornflour (if using). Add a pinch of nutmeg if desired. 4. Pour the mixture into the pan with the leeks and cabbage. Stir everything together, ensuring the vegetables are well-coated in the sauce. Cook for 2–3 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper as needed. 5. Transfer to a serving dish. Enjoy as a side dish or a topping for grains or vegan proteins. #wecookwevibeweeat #christmas #christmasrecipes #Recipe
You ever make a side dish so good it overshadows the main? Yeah… this creamy leek & cabbage those EXACTLY that!! Ingredients: Veg: - 1 medium leek, sliced into thin rounds - ½ a small head of savoy cabbage, shredded (about 200g) - 1 tbsp vegan butter - 2 garlic cloves, minced - Pinch of salt and pepper Creamy Sauce: - ½ cup plant-based milk - 2 tbsp plant-based cream - 1 tbsp nutritional yeast - 1 tsp Dijon mustard - ½ tsp cornflour - Pinch of nutmeg Method: 1. Heat the olive oil in a large pan over medium heat. Add the sliced leeks and a pinch of salt, cooking for 3–4 minutes until softened. Stir in the garlic and cook for another minute, being careful not to burn it. 2. Add the shredded cabbage to the skillet and cook, stirring occasionally, for 5–7 minutes until wilted and tender. Reduce the heat to low. 3. In a small bowl, whisk together the plant-based milk, cream, nutritional yeast, Dijon mustard, and cornflour (if using). Add a pinch of nutmeg if desired. 4. Pour the mixture into the pan with the leeks and cabbage. Stir everything together, ensuring the vegetables are well-coated in the sauce. Cook for 2–3 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper as needed. 5. Transfer to a serving dish. Enjoy as a side dish or a topping for grains or vegan proteins. #wecookwevibeweeat #christmas #christmasrecipes #Recipe


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