#delicious Instagram Photos & Videos

delicious - 98m posts

    Mango sweet sticky rice 👍

    Mango sweet sticky rice 👍

    0 1 30 seconds ago
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بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم 
Pesanan lsg ke WA 0817210572
READY... RABU 26/06/19
Gojek ditanggung pembeli💋
Cth Pesanan :
NAMA 
HP 
ALAMAT 
PESANAN
.
Selalu kasi format spt ini ya biar ga salah alamat ataupun salah No Hp yg bisa ditelp🙏🏻 mau dikirim jam brp?

    .
    بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم
    Pesanan lsg ke WA 0817210572
    READY... RABU 26/06/19
    Gojek ditanggung pembeli💋
    Cth Pesanan :
    NAMA
    HP
    ALAMAT
    PESANAN
    .
    Selalu kasi format spt ini ya biar ga salah alamat ataupun salah No Hp yg bisa ditelp🙏🏻 mau dikirim jam brp?

    1 1 1 minute ago
    ¿Hay fanáticos del KitKat aquí presentes? etiquetalo!
¡Sigue a @cookitrecetas para más tentaciones!
.
➡ Doble toque y comparte si te gustó😆
.
➡Activa las notificaciones para recibir más recetas al instante👌
.
.
Créditos: @mycupcakeaddiction
.
No Copyright infringement intended Image Unknown. For credits / Respect to Photographers & Influencers

    ¿Hay fanáticos del KitKat aquí presentes? etiquetalo!
    ¡Sigue a @cookitrecetas para más tentaciones!
    .
    ➡ Doble toque y comparte si te gustó😆
    .
    ➡Activa las notificaciones para recibir más recetas al instante👌
    .
    .
    Créditos: @mycupcakeaddiction
    .
    No Copyright infringement intended Image Unknown. For credits / Respect to Photographers & Influencers

    5 1 4 minutes ago

Top #delicious posts

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https://www.sweetestmenu.com/chocolate-fudge-layer-cake/

    Chocolate Fudge Cake 🎉 Make everrryday a party with this gorgeous two layer stick-to-your-fork chocolate cake covered in real chocolate buttercream 🍫 After all, isn’t it somebody’s birthday somewhere?! 🥳 Find the easy recipe on sweetestmenu.com, link in profile 👆🏻 #cake #chocolate
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    https://www.sweetestmenu.com/chocolate-fudge-layer-cake/

    1,072 19 3 hours ago
    Vegan Beautifully Rich & Flavorful Ashe Reshteh (Iranian soup) 🤤 Made with herbs, legumes and caramelized onion (دستور فارسی در کامنت) Created by @SagharKitchen 🧡⠀
⠀
Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀
⠀
Recipe 👇⠀
Brown Onion : 2 Large size, sliced thin⠀
Chickpeas : 1 cup, cooked (or 1 canned)⠀
Red kidney beans : 1 cup, cooked (or 1 canned)⠀
Lentils : 1 cup, cooked (or canned)⠀
Fresh Parsley : 1 cup, finely chopped⠀
Fresh Coriander : half a cup, finely chopped ⠀
Fresh Chives : half a cup, finely chopped⠀
Fresh Spinach : 1 cup, finely chopped⠀
Reshteh ( Persian noodle ) : 150g ⠀
Vegan Sour cream or Vegan Curd : 200g ⠀
Salt, pepper, Water (I used around 8 cups), and turmeric: as required *if you are using dry herbs, soaked them for 20 minutes and drained before use. ⠀
Method : ⠀
Place a large saucepan on medium heat add oil and sliced onion. Heat should not be very high, otherwise onions will burn instead of caramelising. Stir-fry until it's going to be gold. Add Beans, chickpeas, lentils, salt, pepper and turmeric and stir gently. Add chopped parsley, chives, spinach, coriander, (or Sabzi Ash), and stir. After 30 minutes add reshteh (Persian noodle) and leave it for 30-40 minutes. Stir occasionally. Turn off the heat, add Kashk (curd), and stir. *For serving I used fried mint, fried garlic, saffron, caramelised onion and Kashk.⠀
Enjoy 😉

    Vegan Beautifully Rich & Flavorful Ashe Reshteh (Iranian soup) 🤤 Made with herbs, legumes and caramelized onion (دستور فارسی در کامنت) Created by @SagharKitchen 🧡⠀

    Shared Via @GlowingPlants ✨🌿 #GlowingPlants

    Recipe 👇⠀
    Brown Onion : 2 Large size, sliced thin⠀
    Chickpeas : 1 cup, cooked (or 1 canned)⠀
    Red kidney beans : 1 cup, cooked (or 1 canned)⠀
    Lentils : 1 cup, cooked (or canned)⠀
    Fresh Parsley : 1 cup, finely chopped⠀
    Fresh Coriander : half a cup, finely chopped ⠀
    Fresh Chives : half a cup, finely chopped⠀
    Fresh Spinach : 1 cup, finely chopped⠀
    Reshteh ( Persian noodle ) : 150g ⠀
    Vegan Sour cream or Vegan Curd : 200g ⠀
    Salt, pepper, Water (I used around 8 cups), and turmeric: as required *if you are using dry herbs, soaked them for 20 minutes and drained before use. ⠀
    Method : ⠀
    Place a large saucepan on medium heat add oil and sliced onion. Heat should not be very high, otherwise onions will burn instead of caramelising. Stir-fry until it's going to be gold. Add Beans, chickpeas, lentils, salt, pepper and turmeric and stir gently. Add chopped parsley, chives, spinach, coriander, (or Sabzi Ash), and stir. After 30 minutes add reshteh (Persian noodle) and leave it for 30-40 minutes. Stir occasionally. Turn off the heat, add Kashk (curd), and stir. *For serving I used fried mint, fried garlic, saffron, caramelised onion and Kashk.⠀
    Enjoy 😉

    119 11 1 hour ago
    Spicy gochujang cauliflower wings by @hannah__chia ❤️
.

SPICY KOREAN CAULIFLOWER WINGS
1 small to medium head of cauliflower
 ½ cup unsweetened non-dairy milk
 ½ cup water
 ½ cup all-purpose flour or rice flour*
 ¼ tsp each salt and pepper
.
Maple Gochujang Glaze:
 ¼ cup gochujang paste
 3 tbsp maple syrup
 1 tbsp sesame oil
 ½ tbsp tamari or soy sauce
 1 tbsp apple cider vinegar
 1 tbsp minced ginger
 2 cloves garlic, minced
¼ tsp each salt and pepper
 water to thin (if necessary)
.
Preheat oven to 450F (232C) and line two baking sheets with parchment paper. Remove leaves from cauliflower and cut into bite-sized florets.
Whisk all batter ingredients together in a mixing bowl, adding water slowly at a time until it achieves the desired consistency— the batter should be pourable, but thick enough to stick on the cauliflower. Dip each floret into the mixture and coat evenly, and shake to remove excess. Arrange florets on baking sheet (shouldn't be touching) and bake for 25 minutes or until golden brown, then remove from oven.
While florets are still baking, whisk together sauce (adding additional water if needed to reach a glaze consistency). Let baking sheet cool slightly (to prevent bottoms from burning) and reduce oven to 400F. Dip each baked floret into the sauce until coated, shake to remove excess, and place back on sheet and bake for an additional 12-15 minutes.
Remove from oven and let cool before eating! Serve garnished with chopped scallions+sesame seeds and with dip.
.
Note: If using rice flour (for gf option), you may need to add a bit more water to the batter.
Two options for sauces:
* YOGURT dip: whisk together 1 cup vegan yogurt + 1 tbsp lemon juice + 1 tsp garlic powder + 1/2 tsp sea salt
* RANCH dip: whisk together 1 cup vegan mayo +  1 tbsp apple cider vinegar + 1/2 cup nondairy milk + 1/2 tsp garlic powder + 1/4 tsp salt + 2 tsp chopped parsley. #bestofvegan [Find thousands of vegan recipes on www.bestofvegan.com, direct link in bio @bestofvegan]

    Spicy gochujang cauliflower wings by @hannah__chia ❤️
    .

    SPICY KOREAN CAULIFLOWER WINGS
    1 small to medium head of cauliflower
    ½ cup unsweetened non-dairy milk
    ½ cup water
    ½ cup all-purpose flour or rice flour*
    ¼ tsp each salt and pepper
    .
    Maple Gochujang Glaze:
    ¼ cup gochujang paste
    3 tbsp maple syrup
    1 tbsp sesame oil
    ½ tbsp tamari or soy sauce
    1 tbsp apple cider vinegar
    1 tbsp minced ginger
    2 cloves garlic, minced
    ¼ tsp each salt and pepper
    water to thin (if necessary)
    .
    Preheat oven to 450F (232C) and line two baking sheets with parchment paper. Remove leaves from cauliflower and cut into bite-sized florets.
    Whisk all batter ingredients together in a mixing bowl, adding water slowly at a time until it achieves the desired consistency— the batter should be pourable, but thick enough to stick on the cauliflower. Dip each floret into the mixture and coat evenly, and shake to remove excess. Arrange florets on baking sheet (shouldn't be touching) and bake for 25 minutes or until golden brown, then remove from oven.
    While florets are still baking, whisk together sauce (adding additional water if needed to reach a glaze consistency). Let baking sheet cool slightly (to prevent bottoms from burning) and reduce oven to 400F. Dip each baked floret into the sauce until coated, shake to remove excess, and place back on sheet and bake for an additional 12-15 minutes.
    Remove from oven and let cool before eating! Serve garnished with chopped scallions+sesame seeds and with dip.
    .
    Note: If using rice flour (for gf option), you may need to add a bit more water to the batter.
    Two options for sauces:
    * YOGURT dip: whisk together 1 cup vegan yogurt + 1 tbsp lemon juice + 1 tsp garlic powder + 1/2 tsp sea salt
    * RANCH dip: whisk together 1 cup vegan mayo + 1 tbsp apple cider vinegar + 1/2 cup nondairy milk + 1/2 tsp garlic powder + 1/4 tsp salt + 2 tsp chopped parsley. #bestofvegan [Find thousands of vegan recipes on www.bestofvegan.com, direct link in bio @bestofvegan ]

    3,714 45 2 hours ago
    A terrific trio 🌮🌮🌮 Chicken, Steak, Falafel! #mideasttacos

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    697 8 4 hours ago
    NUT FREE VEGAN MAC N CHEESE by  @alexafuelednaturally 💛

Serves 4-6 
INGREDIENTS 
Vegan cheese sauce:
2 cups potatoes, peeled and chopped *I used Yukon gold*
2 cup carrots, peeled and chopped
1 can (15.5 ounce) great northern beans (aka white beans) rinsed and drained 
3/4 cup unsweetened plain, unsweetened soy milk or water 
5 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder

Other ingredients:
1 pound dried pasta, I used shell pasta but feel free to use gluten
free *Reserve 1/2 cup hot pasta water*
2 tbsp vegan butter, optional but I highly recommend
2 tbsp nutritional yeast

Method:
1.Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft. 
2.In the meantime cook the pasta according to package directions. 
3.Meanwhile place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth. Taste the sauce and adjust ingredients as needed. 
4.Once the pasta is cooked, carefully spoon out about 1/2 cup hot pasta water into a cup and set aside. Then drain the pasta and return to pot. Add the vegan cheese sauce to the cooked pasta noddles, mix to combine, if the sauce seems to thick, this is when you can add some of the hot pasta water to loosen up the sauce. * If you’re using gluten free noodles, skip the pasta water and instead use regular hot water.*
5.Then add an additional 2 tablespoons of nutritional yeast, salt, pepper and 2 tbsp vegan butter (the vegan butter is optional) . 
6.For leftovers… to reheat it, add a little bit of plant based milk & or vegan butter if the sauce is too thick.
#bestofvegan [Find thousands of vegan recipes on www.bestofvegan.com, direct link in bio @bestofvegan]

    NUT FREE VEGAN MAC N CHEESE by @alexafuelednaturally 💛

    Serves 4-6
    INGREDIENTS
    Vegan cheese sauce:
    2 cups potatoes, peeled and chopped *I used Yukon gold*
    2 cup carrots, peeled and chopped
    1 can (15.5 ounce) great northern beans (aka white beans) rinsed and drained
    3/4 cup unsweetened plain, unsweetened soy milk or water
    5 tbsp nutritional yeast
    1 tbsp lemon juice
    1 tsp salt
    1/2 tsp garlic powder
    1/2 tsp onion powder

    Other ingredients:
    1 pound dried pasta, I used shell pasta but feel free to use gluten
    free *Reserve 1/2 cup hot pasta water*
    2 tbsp vegan butter, optional but I highly recommend
    2 tbsp nutritional yeast

    Method:
    1.Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
    2.In the meantime cook the pasta according to package directions.
    3.Meanwhile place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth. Taste the sauce and adjust ingredients as needed.
    4.Once the pasta is cooked, carefully spoon out about 1/2 cup hot pasta water into a cup and set aside. Then drain the pasta and return to pot. Add the vegan cheese sauce to the cooked pasta noddles, mix to combine, if the sauce seems to thick, this is when you can add some of the hot pasta water to loosen up the sauce. * If you’re using gluten free noodles, skip the pasta water and instead use regular hot water.*
    5.Then add an additional 2 tablespoons of nutritional yeast, salt, pepper and 2 tbsp vegan butter (the vegan butter is optional) .
    6.For leftovers… to reheat it, add a little bit of plant based milk & or vegan butter if the sauce is too thick.
    #bestofvegan [Find thousands of vegan recipes on www.bestofvegan.com, direct link in bio @bestofvegan ]

    10,878 108 10 hours ago