For Fajitas:
Heat oil in a skillet over medium heat.
Sauté onion and bell pepper for 5 minutes until soft.
Add vegan ground beef, cumin, paprika, garlic powder, salt, and pepper.
Cook for 10 minutes, stirring occasionally.
Warm tortillas.
Fill with sizzling fajita mix. Garnish with sass or avocado.
For Cookies:
Preheat oven to 350°F (175°C).
Cream together vegan butter and sugar in a bowl.
Add vanilla, espresso, milk, and coffee powder.
Mix in flour and baking soda.
Drop spoonfuls onto parchment-lined baking sheet.
Bake for 10–12 minutes. Cool before icing.
For Buttercream:
Beat vegan butter until fluffy.
Gradually add powdered sugar, coffee, and vanilla.
Spread or pipe onto cooled cookies.
Eat three. Store the rest (maybe).