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@sanelaliem: This is your sign to not give up on UGC… SO MUCH can happen in just a few days. (P.S—> surprise at the end of the video🤫!!) #ugccreator #ugcjobs #ugccommunity #ugcforbeginners #ugccontentcreator

Sanela | NO-BS UGC Creator
Sanela | NO-BS UGC Creator
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Region: US
Saturday 05 September 2026 21:01:50 GMT
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empowering_u_online
Nancy :
Do you have a portfolio?
2026-09-05 23:05:05
0
tiktokbyharper
Tiktok by Harper 🌸 :
🥰🥰🥰
2026-09-05 23:27:35
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احمد بن طالب — قُلْ إِنِّي أَخَافُ إِنْ عَصَيْتُ رَبِّي عَذَابَ يَوْمٍ عَظِيمٍ (١٥) || حساب وقناة القرآن بالبايو . #احمد_بن_طالب #سورة_الانعام #قرآن #quran #قران_كريم
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Hungry yet?! Here’s my whipped tofu, corn, roasted chickpea & homemade pest dish (and the recipe is below, as always ❤️‍🔥) INGREDIENTS 2 cobs of corn 1 cup shredded red cabbage 1 tbsp lemon juice Pinch of salt 2-3 large kale leaves (or your preferred greens, such as spinach) ROASTED CHICKPEAS 1 can chickpeas (540 mL, 19 fl oz) 1/2 tbsp olive oil (optional) 1 tbsp soy sauce 1 tsp maple syrup 1/2 tsp garlic powder 1/2 tsp paprika 2 tbsp nutritional yeast WHIPPED TOFU 1/4 cup roasted unsalted cashews 1/2 cup water 200g extra-firm tofu 2 tbsp olive oil 2-3 tbsp lemon juice (juice from 1 lemon) 1 clove of garlic 3 tbsp nutritional yeast Pinch of salt PESTO Lots of fresh basil 5 tbsp olive oil 1 tbsp water 1-1 1/2 tbsp lemon juice (1/2 lemon, juiced) 1 clove of garlic 2 tbsp nutritional yeast Pinch of salt (1/4-1/2 tsp) METHOD 1. Start by boiling a large pot of water for your corn. Once the water is boiling, add your corn cobs for 3-5 minutes, then drain and set aside to cool. 2. If roasting your chickpeas in the oven, preheat to 400F. To a mixing bowl, prep your chickpeas. Drain and rinse them then add olive oil, soy sauce, maple syrup, garlic powder, paprika and nutritional yeast. Mix well, then add to a lined baking sheet and roast for 20-25 minutes until golden, tossing halfway through. Alternatively, you can airfry them at 400F for 15-18 mins, again tossing halfway through (and a couple extra times if needed to avoid burning!). 3. While the chickpeas are roasting, continue the following steps. You can start by quick pickling your red cabbage by thinly slicing it and adding it to a bowl with 1 tbsp lemon juice and a pinch of salt, giving it a good mix. Roughly chop your greens and set both aside. 4. Next, prepare the pesto by adding all of the ingredients (basil leaves, olive oil, water, lemon juice, garlic clove, salt, nutritional yeast) to your blender and blending until you get the right consistency. Add more liquid (olive oil or water) if too thick, or add more greens (basil or spinach/kale if you've run out of basil) if too liquid. 5. If using the same blender cup to make the pesto, pour it into a small dish and clean with a spatula (doesn't need to be perfectly clean!). Add cashews and water and blend for 30 seconds. Then, add in tofu, olive oil, lemon juice, the garlic clove, nutritional yeast and salt and blend until you get a thick and creamy consistency. If needed, add 1-2 tbsp extra water. 6. Finally, cut the corn off the cob. 7. Plate up by spreading the whipped tofu on the bottom of your plates, then adding chopped kale, corn, roasted chickpeas, pickled red cabbage, and finishing off with the pesto. Enjoy!
Hungry yet?! Here’s my whipped tofu, corn, roasted chickpea & homemade pest dish (and the recipe is below, as always ❤️‍🔥) INGREDIENTS 2 cobs of corn 1 cup shredded red cabbage 1 tbsp lemon juice Pinch of salt 2-3 large kale leaves (or your preferred greens, such as spinach) ROASTED CHICKPEAS 1 can chickpeas (540 mL, 19 fl oz) 1/2 tbsp olive oil (optional) 1 tbsp soy sauce 1 tsp maple syrup 1/2 tsp garlic powder 1/2 tsp paprika 2 tbsp nutritional yeast WHIPPED TOFU 1/4 cup roasted unsalted cashews 1/2 cup water 200g extra-firm tofu 2 tbsp olive oil 2-3 tbsp lemon juice (juice from 1 lemon) 1 clove of garlic 3 tbsp nutritional yeast Pinch of salt PESTO Lots of fresh basil 5 tbsp olive oil 1 tbsp water 1-1 1/2 tbsp lemon juice (1/2 lemon, juiced) 1 clove of garlic 2 tbsp nutritional yeast Pinch of salt (1/4-1/2 tsp) METHOD 1. Start by boiling a large pot of water for your corn. Once the water is boiling, add your corn cobs for 3-5 minutes, then drain and set aside to cool. 2. If roasting your chickpeas in the oven, preheat to 400F. To a mixing bowl, prep your chickpeas. Drain and rinse them then add olive oil, soy sauce, maple syrup, garlic powder, paprika and nutritional yeast. Mix well, then add to a lined baking sheet and roast for 20-25 minutes until golden, tossing halfway through. Alternatively, you can airfry them at 400F for 15-18 mins, again tossing halfway through (and a couple extra times if needed to avoid burning!). 3. While the chickpeas are roasting, continue the following steps. You can start by quick pickling your red cabbage by thinly slicing it and adding it to a bowl with 1 tbsp lemon juice and a pinch of salt, giving it a good mix. Roughly chop your greens and set both aside. 4. Next, prepare the pesto by adding all of the ingredients (basil leaves, olive oil, water, lemon juice, garlic clove, salt, nutritional yeast) to your blender and blending until you get the right consistency. Add more liquid (olive oil or water) if too thick, or add more greens (basil or spinach/kale if you've run out of basil) if too liquid. 5. If using the same blender cup to make the pesto, pour it into a small dish and clean with a spatula (doesn't need to be perfectly clean!). Add cashews and water and blend for 30 seconds. Then, add in tofu, olive oil, lemon juice, the garlic clove, nutritional yeast and salt and blend until you get a thick and creamy consistency. If needed, add 1-2 tbsp extra water. 6. Finally, cut the corn off the cob. 7. Plate up by spreading the whipped tofu on the bottom of your plates, then adding chopped kale, corn, roasted chickpeas, pickled red cabbage, and finishing off with the pesto. Enjoy!
If you’re thinking about eating less meat & animal products… this one’s for you ❤️‍🔥 Because while the world is on fire and we feel more and more powerless over the future we’re being robbed of, small actions are what keep me grounded. Is my one vegan lifestyle going to change entire food systems? No. But isn’t rejecting exploitation and choosing to reduce harm as much as I can better than nothing? If you’re in, I want to share some recipes with you 🌱 they’re all available on my profile (in the video captions) or on my website by using the search bar! Here they are listed in order: ✨ sundried tomato & crispy mushroom beans ✨red pepper, gnocchi & bean soup ✨smoked tofu & sautéed zucchini sandwich ✨lemon pearl couscous & miso broccoli ✨creamy almond butter tofu ✨homemade tofu meatballs
✨chickpea & tofu shakshuka-inspired breakfast ✨crispy smashed potato kale salad
✨roasted red pepper gnocchi
If you’re thinking about eating less meat & animal products… this one’s for you ❤️‍🔥 Because while the world is on fire and we feel more and more powerless over the future we’re being robbed of, small actions are what keep me grounded. Is my one vegan lifestyle going to change entire food systems? No. But isn’t rejecting exploitation and choosing to reduce harm as much as I can better than nothing? If you’re in, I want to share some recipes with you 🌱 they’re all available on my profile (in the video captions) or on my website by using the search bar! Here they are listed in order: ✨ sundried tomato & crispy mushroom beans ✨red pepper, gnocchi & bean soup ✨smoked tofu & sautéed zucchini sandwich ✨lemon pearl couscous & miso broccoli ✨creamy almond butter tofu ✨homemade tofu meatballs
✨chickpea & tofu shakshuka-inspired breakfast ✨crispy smashed potato kale salad
✨roasted red pepper gnocchi
Loneliness creeps in without a companion, stockings shape the figure, single girls reconcile with emotions by themselves.#SingleGirlLoneliness #StockingsVibeOutfit #LonelyLiving #EmotionalAlone #SingleOutfit
Loneliness creeps in without a companion, stockings shape the figure, single girls reconcile with emotions by themselves.#SingleGirlLoneliness #StockingsVibeOutfit #LonelyLiving #EmotionalAlone #SingleOutfit

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