Whether you're vegetarian, vegan, or vegan-curious, Blk + Vegan has a recipe for you.

For University of Texas at Austin alumna Emani Corcran, cooking has been a "lifelong love" since long before she went vegan. By the time she was a teenager, Emani had a collection of cookbooks and helped orchestrate Thanksgiving dinners.

After going vegan during the pandemic, Emani began sharing her recipes on social media.

Emani's edible cookie dough is made with chickpeas. | Photo by Monika Normand

"I think a lot of times people think 'veganism' and they start making salads and smoothies all day — that's just not sustainable," Emani said. "So, think of your favorite dishes and simply veganize them."

Now, Emani's Instagram account has 130,000+ followers and she's wrapping up a book of her own recipes.

Emani's cookbook, "Blk + Vegan," will be available on Tuesday, March 14. Until then, here's a recipe for edible cookie dough to enjoy:

What you need:

1 (15.5-oz ) can chickpeas
¼ cup tahini
1 tbsp peanut butter
3 tbsp brown sugar
3 tbsp maple syrup
¼ cup + 1 tbsp oat flour
2 tsp vanilla
Pinch of salt
½ – 1 cup vegan dark chocolate chips

What to do:

Line a cookie sheet with parchment paper. Set aside.
Drain, rinse and dry the chickpeas with a paper towel. Add the chickpeas, tahini, peanut butter, brown sugar, maple syrup, oat flour, vanilla and salt to a food processor and process for 5 minutes, until smooth.
Put the mixture in a medium bowl and chill in the fridge for 10 minutes.
Add 1⁄2 cup (120 g) of the chocolate chips if you’re a conservative chocolate lover and the full 1 cup (240 g) if you’re a true chocolate lover. Fold the chips into the dough until well combined, then chill in the fridge for 15 minutes.
Using a cookie scoop, scoop the dough onto the parchment-lined cookie sheet and place in the freezer for five minutes. Enjoy immediately, or store the dough balls in an airtight container in the fridge for up to three days.