When moments are hard to think clearly because of everyone elses thoughts..

imma insert post about everyone else…

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From the quiet pulse of friendship,
Grew a spark, a glowing flame,

Sincere passion, like a river,
Carved through hearts once made of stone,
Building bridges where there were none,
Creating something of our own.

It wasn’t born from fleeting moments,
But from days and nights well-spent,
From laughter shared in silence,
And words that never left, but went.

A birth, not of a child, but trust,
Of souls entwined, a deeper kind,
Where every smile, every touch,
Was woven into love’s design.

We birthed this from a place untouched,
A place where friendship found its face,
And love arrived, not quick, but true,
A steady heart, a lasting grace.

It wasn’t in the rush of days,
But in the pauses in between,
Where passion met with honesty,
And love became a living dream.

So from this birth—our shared embrace,
We’ll walk through life, no need to race.
For what was born from love and care,
Will flourish, thrive, forever there.

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🍝 Vegan Mac and Cheese

A creamy, cheesy, and comforting plant-based twist on the classic.

Ingredients:

• 1 cup raw cashews (soaked in water for at least 4 hours or overnight)
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened almond milk (or your preferred plant milk)
• 1/4 cup lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon turmeric (for color)
• Salt and pepper to taste
• 1 lb elbow macaroni (or pasta of your choice)

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions. Drain and set aside.
2. Make the cheese sauce: Drain and rinse the cashews. In a blender, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, Dijon mustard, garlic powder, onion powder, turmeric, salt, and pepper. Blend until smooth and creamy.
3. Mix and serve: Pour the cheese sauce over the cooked pasta, tossing gently to coat. Serve hot, optionally garnished with extra nutritional yeast or parsley.

🍠 Roasted Sweet Potatoes

Sweet, caramelized, and bursting with flavor.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Fresh herbs for garnish (rosemary or thyme work well)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the sweet potatoes: Toss the cubed sweet potatoes with olive oil, paprika, cinnamon, salt, and pepper.
3. Roast: Spread the sweet potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until they are tender and lightly caramelized.
4. Garnish and serve: Remove from the oven and garnish with fresh herbs before serving.

🍗 Vegan Fried Chicken

Crispy, crunchy, and full of flavor—this vegan fried chicken is made from cauliflower or tofu for a satisfying bite!

Ingredients:

• 1 medium cauliflower (cut into florets) or 1 block firm tofu (pressed and sliced into strips)
• 1 cup unsweetened plant milk (like almond or oat)
• 1 tablespoon apple cider vinegar
• 1 cup all-purpose flour
• 1 tablespoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 cup breadcrumbs (optional for extra crunch)
• Oil for frying (vegetable or canola oil works best)

Instructions:

1. Make the batter: In a medium bowl, whisk together plant milk and apple cider vinegar to make a vegan buttermilk. Let it sit for a few minutes.
2. Prepare the flour coating: In another bowl, combine the flour, garlic powder, smoked paprika, salt, pepper, and dried thyme.
3. Dip and coat: Dip each cauliflower floret or tofu strip into the vegan buttermilk, then coat in the seasoned flour mixture. For extra crunch, you can dip in breadcrumbs.
4. Fry the chicken: Heat a few tablespoons of oil in a frying pan over medium heat. Fry the coated cauliflower or tofu pieces until golden and crispy, about 3-4 minutes on each side. You may need to do this in batches.
5. Drain and serve: Place the fried pieces on a paper towel to drain excess oil. Serve hot with your favorite dipping sauce!

🌿 Vegan Collard Greens

Tender, flavorful greens with a rich, savory broth—perfect as a side dish.

Ingredients:

• 1 bunch collard greens, washed and chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional for heat)
• 2 cups vegetable broth (or more if needed)
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar (optional, for a little tang)

Instructions:

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Season the greens: Add the smoked paprika, red pepper flakes, salt, and pepper, stirring to coat the onions and garlic with the spices.
3. Add the collard greens: Stir in the chopped collard greens and vegetable broth. Bring to a simmer, then cover and cook for 30-45 minutes, or until the greens are tender and flavorful.
4. Finish and serve: Stir in the apple cider vinegar for an extra layer of flavor, and adjust the seasoning as needed. Serve warm.

🥄 Serving it All Together

Serve your Vegan Mac and Cheese, Roasted Sweet Potatoes, Vegan Fried Chicken, and Collard Greens together for a hearty, flavorful meal. The mac and cheese provides creamy comfort, the sweet potatoes add a touch of sweetness, the fried chicken offers a satisfying crunch, and the greens balance everything with their savory depth.

A nice vegan feast!