Lizzzllllll - ~Goddess~

⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚⋆.˚

ּ ֶָ֢. mᥡ mᥱᥣ᥆ძᥡ kᥲᥕᥲіі 𝖿᥆᥆ძ ᯓᡣ𐭩

(˶˃⤙˂˶)

Deviled Strawberries

Ingredients

15oz strawberries

1 cup vegan cream cheese, at room temperature

½ cup cocowhip, coconut whipped cream, or any other vegan whipped cream

2 tbsp icing sugar

1 tsp vanilla extract

graham cracker crumbs, to garnish

Instructions

Slice each strawberry lengthwise. Lay them in a deviled eggs tray, or alternatively slice the back hump off the strawberries so they lay flat on a serving tray.

In a medium mixing bowl, combine the vegan cream cheese, vegan whipped cream, icing sugar, and vanilla extract. Using a hand mixer, mix until creamy and smooth.

Transfer to a piping bag or a ziplock with the end sliced off, and fill each strawberry with the filling.

Sprinkle graham cracker crumbs over top, and enjoy.

Their previous lovers, people they talk

To ^_^

~.info-chan 🔪͙˚💌

okok I won’t post the confidential but expand more

Cucumber Gazpacho

Ingredients

1 pound tomatillos (8 medium)

¼ white onion

2 whole unwrapped garlic cloves

¼ to ½ jalapeño pepper

¼ cup extra-virgin olive oil, more for drizzling

½ English cucumber, chopped

½ cup packed cilantro

2 tablespoons lime juice

½ to 1 teaspoon sea salt

½ teaspoon honey or pure maple syrup

¼ cup plain whole milk Greek yogurt

yogurt drizzle:

¼ cup plain whole milk Greek yogurt

1 teaspoon lime juice

2 teaspoons water

pinch of sea salt

garnish options:

extra-virgin olive oil, for drizzling

kernels from 1 ear of corn, lightly charred

1 cup finely diced cucumber

½ cup yellow cherry tomatoes, sliced in half

fresh herbs (mint or cilantro)

microgreens

1 tablespoon hemp seeds

Instructions

Preheat a grill to medium-high heat. On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeño with drizzles of olive oil and a few pinches of sea salt. Wrap the garlic cloves in a piece of foil and place all the vegetables directly on the grill. Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeño are charred and soft. Remove from the grill and unwrap the garlic. Let cool, then chill completely. (This step can be done in advance.)

In a blender, combine the chilled tomatillos, onion, garlic, ¼ of the jalapeño pepper, ¼ cup of olive oil, cucumber, cilantro, lime juice, ½ teaspoon salt, honey, and the yogurt. Blend until smooth. Season with more salt, if desired (I add ½ teaspoon). Taste and add the remaining jalapeño, if desired, for more spice. Chill the soup until ready to serve.

Make the yogurt drizzle: In a small bowl, mix the yogurt, lime juice, water, and a pinch of sea salt.

Serve the soup with the yogurt drizzle and any desired garnishes.

meow hi lizzl !!!

hai nova hru

Id kill for you, id die for you, I would do anything in the name of our sick twisted obsessive love

[ i swear i won't care about any of them as long as you tell me that i'm still your utmost favourite, i just can't stomach being second place anymore... promise me i'm your number one, that others won't be able to take away from that despite stealing your time ]

I got obsessed with danganronpa again

I’m literally kokichi and miu if they had a baby I’m both of them at once