@segundoraiam: #raiamsantos #sociólogo

Segundoraiam

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Region: BR

Wednesday 26 August 2026 17:32:18 GMT

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Comments

Adonis Marques :

meu pai não tinha ensino médio mais criou nois todos

2026-08-27 12:56:30

14

caiophablo :

Caramba aí falou tudo , obrigado meu aprendiz 👏🏻👏🏻👏🏻

2026-08-26 19:42:05

66

QRA pernalonga :

Caralho o maluco é bravo

2026-08-27 00:08:18

16

Wellington Silva França :

o único problema é que esse cara fala atropelando as palavras se ele falasse pausadamente o vídeo seria melhor

2026-08-27 02:23:46

4

anjo 👼 :

2026-08-27 08:02:09

2

João Manuel :

o vídeo debaixo é exatamente o video que ele está reagindo kkkkkk

2026-08-27 11:45:09

4

fantaslvl_1 :

Cadê as diva

2026-08-27 11:11:02

4

Wendel Cavalcante :

provedor ≠ Luxo

2026-08-27 12:09:07

2

@Americo😎 :

po,tenho ensino médio nao ... fasso 7 k por mes e tenho mini empresa entao n sou provedor uai

2026-08-27 17:33:46

0

Jsilva :

chuva de fatos

2026-08-27 16:12:46

1

luccas :

a vida e feita de escolhas

2026-08-26 22:53:15

2

GMB FANTASY :

real

2026-08-27 00:43:42

3

Raffaelfrancisco :

👏👏👏👏👏👏 caralhooooo, caraaa e bom 👏👏👏👏

2026-08-26 23:43:19

2

marconyfaria :

😂😂😂

2026-08-26 17:39:35

1

🤑💵🥂👠💍💲 :

Real

2026-08-27 10:15:09

1

cavaleirotrevas :

2026-08-27 08:03:26

1

Carlito Santos :

e isso mesmo

2026-08-27 11:29:04

1

Lucas the ghost☠️ :

aí é foda 😬😬🤣🤣🤣🤣

2026-08-26 18:03:13

1

Enio Fontinele :

Deitouuuuu pae 👏👏👏👏

2026-08-27 05:36:30

1

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Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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