@tuassum_abdullah: শোন মেয়ে তুমি তোমাতেই সুন্দর || তুমি কেন শান্ত থাকবে-?? তুমি হবে চঞ্চল, প্রাণবন্ত 🌻 তুমি কি আদো Maturity সম্পর্কে জানো-?? নিজেকে ভালোবাসো দেখবে তুমি অনেক লক্ষী ||~😌🤌#unfrezzmyaccount #foryou

Tuassum Abdullah
Tuassum Abdullah
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Region: BD
Friday 04 September 2026 05:21:13 GMT
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noname321211
No Name :
Absolutely stunning 😍
2026-09-04 09:29:28
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mhharunblog
MH Harun Blog :
অদ্ভুত সুন্দর
2026-09-04 07:18:46
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mariashaondewan
Shaon Dewan :
🥰
2026-09-04 09:45:29
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riponuddinsakar
Ripon sakar :
sexy you 💞
2026-09-04 09:37:10
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bibeksangma
Joseph :
করার মতো ওয়েদার 😩😩😩
2026-09-04 05:23:27
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mrimrankhan470
Mr-imran khan :
😳😳😳
2026-09-04 08:59:59
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sha.jalal237
Sha Jalal💗💗 :
🙄🙄🙄
2026-09-04 09:40:40
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monir.hassan.vai
বিনোদন জগৎ শেরপুর :
❤️❤️
2026-09-04 11:30:29
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Creamy Miso Chickpea Bowl with oyster mushrooms ### **Ingredients** **For the creamy chickpeas** - EVO oil - 2 leeks, white + light green parts only, chopped - ½ thumb fresh ginger, minced - 2 garlic cloves, minced - Peel of 1 lemon, diced - juice of 1/2 lemon - 480g cooked chickpeas, (if canned, drained) - 100 ml vegetable stock - 200 ml unsweetened soy milk - 4 Tbsp nutritional yeast (≈ 20 g) - 1 Tbsp white miso paste - Pinch of sea salt, to taste **For the mushrooms** - 1/2 white onion, diced - sesame oil to cook - 150 g oyster mushrooms, sliced - 1 Tbsp dark soy sauce To serve  - sesame seeds - 1 spring onion, chopped - 1-2 slices toasted crusty sourdough each --- ### **Method** 1. **Sauté the aromatics** – Heat oil in a pot over low-medium heat. Add leeks, garlic, ginger, and lemon peel and a pinch of salt; sauté 5 minutes until soft and fragrant. if too dry add a splash of water 2. Add chickpeas, soy milk, vegetable stock. Simmer gently over low heat for 5 minutes or until creamy (if the heat is high it will probably curdle!).  3. Meanwhile, in a separate pan, heat sesame oil. Add mushrooms and sauté for 2-3 minutes. Stir in soy sauce, cook another 2–3 minutes until glazed and fragrant. 4. Return to the chickpea pot. Turn off the heat and add miso paste and nutritional yeast. Stir in lemon juice and adjust the seasoning.  5. Divide the chickpeas into bowl, top with the miso-glazed mushrooms, spring onion and sesame seeds. serve with toasted crusty sourdough #beans #onepotdinner #protein
Creamy Miso Chickpea Bowl with oyster mushrooms ### **Ingredients** **For the creamy chickpeas** - EVO oil - 2 leeks, white + light green parts only, chopped - ½ thumb fresh ginger, minced - 2 garlic cloves, minced - Peel of 1 lemon, diced - juice of 1/2 lemon - 480g cooked chickpeas, (if canned, drained) - 100 ml vegetable stock - 200 ml unsweetened soy milk - 4 Tbsp nutritional yeast (≈ 20 g) - 1 Tbsp white miso paste - Pinch of sea salt, to taste **For the mushrooms** - 1/2 white onion, diced - sesame oil to cook - 150 g oyster mushrooms, sliced - 1 Tbsp dark soy sauce To serve - sesame seeds - 1 spring onion, chopped - 1-2 slices toasted crusty sourdough each --- ### **Method** 1. **Sauté the aromatics** – Heat oil in a pot over low-medium heat. Add leeks, garlic, ginger, and lemon peel and a pinch of salt; sauté 5 minutes until soft and fragrant. if too dry add a splash of water 2. Add chickpeas, soy milk, vegetable stock. Simmer gently over low heat for 5 minutes or until creamy (if the heat is high it will probably curdle!). 3. Meanwhile, in a separate pan, heat sesame oil. Add mushrooms and sauté for 2-3 minutes. Stir in soy sauce, cook another 2–3 minutes until glazed and fragrant. 4. Return to the chickpea pot. Turn off the heat and add miso paste and nutritional yeast. Stir in lemon juice and adjust the seasoning. 5. Divide the chickpeas into bowl, top with the miso-glazed mushrooms, spring onion and sesame seeds. serve with toasted crusty sourdough #beans #onepotdinner #protein

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