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@._oseanyon: lười nên khoh có lyric luon😖 #taehyung #ttth_pjm🎼

𝐷𝑎𝑖𝑠𝑦
𝐷𝑎𝑖𝑠𝑦
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Region: VN
Wednesday 09 September 2026 03:56:11 GMT
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luv.hienthua
fan account :
Không có lyric vẫn ba’ như thường😭
2026-09-09 04:01:18
0
miu35796
miu :
Em gửi thiệp của em với Taehyung nè cị😁
2026-09-09 06:22:53
0
trm55170
Trâm :
aigo~ em thích chị múa như này🥺
2026-09-09 06:23:33
0
jinie._992
fan account :
biết ngay sẽ ra video trans mag😁😁😁
2026-09-09 03:59:51
0
jinie._992
fan account :
em sớmmmm
2026-09-09 03:59:29
0
vy2k8377
vy2k8 :
😳😳😳
2026-09-09 11:08:13
0
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Pearl couscous with miso roasted broccoli, chickpeas, and lemon cashew cream 🍋✨ INGREDIENTS (serves 2-3) 1 broccoli crown 6 cloves of garlic, divided 2 tbsp olive oil, divided Salt & pepper 1 shallot or small onion 1 cup dried pearl couscous 3 1/2 cups water or veggie broth 1 1/2 cups cooked chickpeas 1/2 cup chopped fresh cilantro Red pepper flakes (optional) LEMON CASHEW CREAM 75g extra-firm tofu 1/3 cup roasted unsalted cashews 3 tbsp lemon juice 1-2 tbsp nutritional yeast Pinch of salt 1/3-1/2 cup water MISO SAUCE 1 heaping tbsp miso paste 1/2 tbsp maple syrup or agave 1/2 tbsp sesame oil 2 tbsp warm/hot water METHOD 1. Preheat oven to 400F (about 200C). 2. Cut the broccoli crown into florets (I like keeping the stems long). Peel & mince garlic, using 3 cloves for the broccoli & save the rest to sauté alongside the shallot/onion. 3. To a mixing bowl, add broccoli, minced garlic, 1 tbsp olive oil, and a pinch of salt and pepper. Add to a lined baking sheet, then roast for 25-30 minutes or until well done. 4. Next, finely slice your shallot/onion & add to a pan/pot on medium heat with 1 tbsp olive oil. Add in the remaining 3 minced garlic cloves & continue stirring. 5. Once softened, add in the dried pearl couscous and water/veggie broth, then bring to a simmer & cover, while continuing to stir occasionally. This should take about 20 minutes. Once most of the liquid is absorbed, taste the couscous to make sure it’s cooked through (if not, add a bit more water/veggie broth). 6. While the broccoli is roasting & the couscous is cooking, blend together your lemon cashew cream & mix together the miso sauce for the broccoli. Blend together tofu, cashews, lemon juice, nutritional yeast, salt & water for the cream, blending until you get a creamy consistency. To a small bowl, add miso paste, maple syrup/agave, sesame oil, and warm water, mixing well with a fork. 7. Once the couscous is done, add in cooked chickpeas & chopped cilantro. Stir in your cashew cream, then remove from heat. 8. Remove the broccoli from the oven and toss in the miso sauce. 9. Serve the couscous, top with broccoli & some red pepper flakes, & enjoy!
Pearl couscous with miso roasted broccoli, chickpeas, and lemon cashew cream 🍋✨ INGREDIENTS (serves 2-3) 1 broccoli crown 6 cloves of garlic, divided 2 tbsp olive oil, divided Salt & pepper 1 shallot or small onion 1 cup dried pearl couscous 3 1/2 cups water or veggie broth 1 1/2 cups cooked chickpeas 1/2 cup chopped fresh cilantro Red pepper flakes (optional) LEMON CASHEW CREAM 75g extra-firm tofu 1/3 cup roasted unsalted cashews 3 tbsp lemon juice 1-2 tbsp nutritional yeast Pinch of salt 1/3-1/2 cup water MISO SAUCE 1 heaping tbsp miso paste 1/2 tbsp maple syrup or agave 1/2 tbsp sesame oil 2 tbsp warm/hot water METHOD 1. Preheat oven to 400F (about 200C). 2. Cut the broccoli crown into florets (I like keeping the stems long). Peel & mince garlic, using 3 cloves for the broccoli & save the rest to sauté alongside the shallot/onion. 3. To a mixing bowl, add broccoli, minced garlic, 1 tbsp olive oil, and a pinch of salt and pepper. Add to a lined baking sheet, then roast for 25-30 minutes or until well done. 4. Next, finely slice your shallot/onion & add to a pan/pot on medium heat with 1 tbsp olive oil. Add in the remaining 3 minced garlic cloves & continue stirring. 5. Once softened, add in the dried pearl couscous and water/veggie broth, then bring to a simmer & cover, while continuing to stir occasionally. This should take about 20 minutes. Once most of the liquid is absorbed, taste the couscous to make sure it’s cooked through (if not, add a bit more water/veggie broth). 6. While the broccoli is roasting & the couscous is cooking, blend together your lemon cashew cream & mix together the miso sauce for the broccoli. Blend together tofu, cashews, lemon juice, nutritional yeast, salt & water for the cream, blending until you get a creamy consistency. To a small bowl, add miso paste, maple syrup/agave, sesame oil, and warm water, mixing well with a fork. 7. Once the couscous is done, add in cooked chickpeas & chopped cilantro. Stir in your cashew cream, then remove from heat. 8. Remove the broccoli from the oven and toss in the miso sauce. 9. Serve the couscous, top with broccoli & some red pepper flakes, & enjoy!
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