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Indulge guilt-free with these vegan oatmeal peanut butter chocolate chip cookies! They're chewy, flavorful, and perfect for satisfying your sweet tooth without any animal products. Ingredients: 1 cup rolled oats 1/2 cup peanut butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1/4 cup almond milk 1/2 teaspoon vanilla extract 1/2 cup vegan chocolate chips Instructions: Warm the oven up to 175F 350C Add the peanut butter, maple syrup, melted coconut oil, almond milk, and vanilla extract to a bowl Mix the ingredients together until they are well mixed Add vegan chocolate chips and mix well Place cookie shapes made of dough on a baking sheet lined with parchment paper Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown It should cool for 5 minutes on the baking sheet before being moved to a wire rack to cool all the way

This Southwestern-inspired vegan bowl combines the natural sweetness of roasted sweet potatoes with savory black beans, corn, and bell peppers, all topped with a creamy avocado pesto. Ingredients: 2 large sweet potatoes, cubed 1 tablespoon olive oil 1 can black beans, drained and rinsed 1 cup corn kernels 1 red bell pepper, diced 1/2 red onion, diced 1 avocado 1/4 cup fresh cilantro 2 tablespoons lime juice 2 cloves garlic, minced 2 tablespoons pumpkin seeds Salt and pepper, to taste Instructions: Get the oven ready by heating it up to 400F 200C Add salt and pepper to the sweet potatoes and toss them with olive oil Put it on a baking sheet and roast it for 20 to 25 minutes, or until it's soft and slightly browned Put the cilantro, garlic, lime juice, avocado, and a pinch of salt in a blender or food processor To make the avocado pesto, blend the avoca...