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Vegan, Vegetarian & Plant Based Recipes, 6021 W 63rd Street, Chicago, IL (2025)

12/13/2025

The sauce simmered vigorously in the pan, exhibiting a sweet and smoky aroma with an undertone of peril.
You added the crispy morsels, and everything became lustrous.
Suddenly, the aroma of game-night wings without the chicken filled the air.

Vegan Sticky Barbecue "Wings" (Cauliflower or Tofu) | Dairy-Free
Serves: 2–3 | Preparation Time: 35 minutes
INGREDIENTS - 1 small cauliflower, florets, or 1 block of extra-firm tofu, pressed and torn into pieces
-1/2 cup of all-purpose flour
-1/2 cup of water (or unsweetened plant-based milk)
-1 teaspoon of garlic powder
-1 teaspoon of roasted paprika
-1/2 teaspoon of onion powder
-1/2 teaspoon of salt and black pepper
-1 tablespoon of oil (for greasing the baking tray)
SAUCE
-1/2 cup barbecue marinade (verify vegan compliance)
-2 tablespoons of soy sauce -1 tablespoon of maple syrup or caramelized sugar
- 1 tablespoon of rice vinegar or apple cider vinegar - 1 teaspoon of spicy sauce (optional)
-1 teaspoon cornstarch combined with 2 tablespoons water (slurry, for added sheen)
TOPPING - Chives or scallions, sliced - Sesame seeds (optional)

INSTRUCTIONS
1) Preheat the oven to 450°F (230°C). Lightly oil a sheet pan or, alternatively, line it with parchment paper and apply a thin layer of oil.
2) Prepare the batter: combine flour, water, garlic powder, paprika, onion powder, salt, and pepper until a homogeneous, pancake-like consistency is achieved.
3) Coat: Submerge cauliflower or tofu in batter, allowing excess to run off, then position on a pan with adequate spacing.
4) Bake for 18 minutes, invert, and then bake an additional 10–12 minutes until thoroughly crisp.
5) Gently simmer the sauce 2–3 minutes: Barbecue sauce, soy sauce, maple syrup, vinegar, and spicy sauce. For a highly lustrous finish, incorporate the cornstarch slurry and simmer for 30 to 60 seconds until a shiny appearance is achieved.
6) Toss: place hot, crispy portions into a bowl, add the sauce, and quickly toss to evenly coat.
7) Return to the oven for 5–7 minutes to allow the glaze to set.
8) Conclude with chopped chives or scallions, garnished with sesame seeds.

NOTES - For a crisper result, use a thinner batter, ensure the oven is properly preheated, and avoid overcrowding the pan.
- Air fryer: 400°F / 205°C, 10-minute spin, then an additional 6–8 minutes; apply glaze and air-fry for 2–3 minutes.

• Would you prefer these to be sweeter, spicier, or more smoky (and should I adjust the sauce accordingly)?

12/13/2025

The beans were gently simmered over low heat until the onions achieved a silky and fragrant consistency.
A tablespoon served over rice appeared straightforward, satisfying, and subtly exquisite.
You returned once more for "a little more."
Vegan Caribbean-Style Stewed Black Beans (Dairy-Free) Ingredients

One tablespoon of oil (or a dash of water)

One large onion, diced

Three cloves of garlic, finely minced

Two cans of black beans, drained and rinsed (or three cups of prepared beans)

1 cup of vegetable broth (or legume liquid)

One tablespoon of soy sauce or tamari

One tablespoon of vinegar or citrus juice

One teaspoon of powdered cumin

One teaspoon of powdered oregano

1/2 teaspoon roasted paprika (optional)

Half a teaspoon of black pepper and salt to taste

One teaspoon of brown sugar (optional, for balance)

Optional: one bay leaf, a sprinkle of chili flakes Steps

Sauté the onion for 8–10 minutes until soft and faintly caramelized; then add the garlic for 30 seconds.

Incorporate legumes, broth, soy sauce, cumin, oregano, paprika, pepper, and a bay leaf.

Simmer for 10 to 15 minutes, stirring occasionally; puree a few beans to achieve a thicker consistency.

Conclude by adding vinegar or lime and sugar as necessary; then, modify the salt and heat accordingly.
Accompany with

White rice, plantains, avocado, or heated tortillas Recommendations

Thicker stew: extend the simmering duration or mash additional legumes.

Add 1 teaspoon of miso at the conclusion (avoid boiling).

Would you prefer these beans to be more smoky, more acidic, or slightly spiced?

Should I transform this into a complete bowl dish with rice and toppings?

12/13/2025

The mushrooms emitted a sizzling sound and became glossy, permeating the kitchen with a rich, delectable aroma.
Asparagus roasted at the margins, while carrots transformed into small, caramelized orange discs.
Dinner appeared elegant, yet it was prepared with the simplicity of a weeknight meal.
Vegan Mushroom Gravy Plate (Dairy-Free): Garlic Mushrooms + Roasted Asparagus + Herb-Seasoned Cauliflower + Glazed Carrots
Garlic and Mushroom Gravy Ingredients

12–16 ounces of cut mushrooms

One small onion or two shallots, diced

Two tablespoons of oil (or water)

Two cloves of garlic, finely minced

Two tablespoons of cornmeal

One and three-quarter pints of vegetable broth

One tablespoon of soy sauce or tamari

One teaspoon of Dijon mustard (optional)

Half a teaspoon of herbs

Black Pepper and Salt Preparation Steps

Sauté the mushrooms and onion for 8 to 10 minutes until they are browned and their liquid evaporates.

Add garlic and sauté for 30 seconds.

Sprinkle with flour and cook, stirring for 1 minute.

Gradually incorporate the broth while whisking; then add soy sauce, thyme, and mustard; simmer for 3 to 5 minutes until the mixture becomes lustrous and thickened.
Roasted Asparagus Ingredients

One stalk of asparagus, trimmed

One tablespoon of oil (optional)

Salt, pepper, and a squeeze of lemon Steps

Cook at 425°F (220°C) for 10 to 12 minutes; conclude with a splash of lemon.
Herb-Infused Cauliflower Ingredients

Three containers of cauliflower florets

One tablespoon of oil (or bouillon)

One teaspoon of Italian herbs or oregano

Salt and pepper Procedure

Steam for 6 to 8 minutes or roast for 20 minutes at 425°F (220°C); toss with herbs and seasonings.
Glazed Carrots Ingredients

Three carrots, cut into thick slices

One tablespoon of maple syrup

One tablespoon of soy sauce

One tablespoon of water

Pepper Preparation Steps

Simmer the carrots in water for 6 to 8 minutes; then add maple syrup and soy sauce; simmer for an additional 2 to 3 minutes until glossy.

Would you prefer the mushroom gravy to be denser (requiring additional flour) or more liquid (requiring more broth)?

Should I include a red wine option or maintain a straightforward, savory selection?

12/13/2025

The bread remained slightly warm, and the peppers emitted a fragrant, smoky aroma.
Sauce seeped out, lettuce crackled, and the entire sandwich evoked the atmosphere of a backyard barbecue.
You took a single bite and promptly contemplated the subsequent one.
Vegan Barbecue Tempeh and Bell Pepper Sandwich (Dairy-Free)
Ingredients

One ciabatta baguette or hoagie, halved

Eight ounces of tempeh, thinly cut

One bell pepper, divided

Half an onion, thinly sliced

Lettuce, tomato segments, and pickles (optional)

2–3 tablespoons of barbecue sauce

One tablespoon of oil (or water)

Salt and pepper
Rapid steaming marinade for tempeh

Half a cup of water

Two tablespoons of soy sauce

One tablespoon of apple cider vinegar

One tablespoon of maple syrup

One teaspoon of smoked paprika

Half a teaspoon of garlic powder
Silky smooth spread (dairy-free)

Three tablespoons of vegan mayonnaise or tahini

One teaspoon of mustard and one teaspoon of pickle brine (optional).
Procedures

Simmer the tempeh in water, soy sauce, vinegar, maple syrup, and seasonings for 8 to 10 minutes to reduce bitterness and enhance flavor.

Heat the skillet; sear the tempeh for 2–3 minutes on each side until it achieves a browned appearance. Apply a coating of BBQ sauce; simmer for 1 minute to glaze.

In the same pan, sauté the onion and pepper for 6–8 minutes until tender and slightly charred at the margins; season accordingly.

Gently toast the bread. Apply the mayonnaise and hummus mixture evenly to both surfaces.

Assemble: lettuce, tomato, BBQ tempeh, peppers and onions, and pickles; then seal and press.
Guidelines

Desire additional "bacon-like" strips: thinly slice the tempeh and fry until crisp.

Desire a spicier flavor: incorporate jalapeños or a splash of spicy sauce into the barbecue glaze.

Would you prefer the tempeh to be sweetened (with more maple) or more tangy (with additional vinegar) in this recipe?

Should I include a simple homemade barbecue marinade option for the sandwich?

12/12/2025

The pan was already heated upon your arrival, and the aroma of fragrant spices permeated the kitchen.
A selection of vegetables was placed in the skillet and began to sizzle.
By the time you prepared the cereals, dinner appeared unavoidable.

Vegan Roasted Vegetable Couscous Bowl (Dairy-Free)
Serves: 2 | Time: approximately 25 minutes
Ingredients
- 1 cup of couscous - 1 cup of hot vegetable broth (or water with a sprinkle of salt)
-2 tablespoons of olive oil (divided)
-2 cups of assorted vegetables (including carrots, broccoli, cauliflower, mushrooms, and Brussels sprouts—similar to the image)
-2 to 3 garlic bulbs, finely minced
-1 teaspoon of roasted paprika
- 1 teaspoon of powdered cumin - 1/2 teaspoon of coriander (optional)
-1/4 teaspoon of chile flakes (optional)
- Salt and black pepper
-1 tablespoon of lemon juice
-2 tablespoons tahini -2 to 4 tablespoons tepid water (for thinning the sauce)
-1 tablespoon of minced parsley or cilantro (optional)
Optional Enhancements
-1 can of legumes, drained and rinsed
-1 to 2 tablespoons toasted nuts or seeds (pumpkin, sesame, almonds)

INSTRUCTIONS
1) Roast or sauté vegetables: Coat the vegetables with 1 tablespoon of oil, then season with garlic, paprika, cumin, salt, and pepper. Cook at 425°F / 220°C for 18–22 minutes, stirring once, or sauté in a heated pan for 10–12 minutes until browned. Add legumes during the final 8 to 10 minutes to achieve warmth and crispness.
2) Couscous: Place the couscous in a basin and add a pinch of salt. Pour the simmering broth over it, cover and let sit for five minutes, then gently fluff with a fork. Incorporate one tablespoon of oil along with lemon juice.
3) Tahini Sauce: Combine tahini, lemon juice, and a sprinkle of salt. Gradually incorporate tepid water until the mixture becomes pourable. Add pepper or chile flakes if desired.
4) Assemble: Distribute couscous into bowls, arrange vegetables (and chickpeas) on top, drizzle with sauce, and conclude with herbs and seeds.

NOTES (FAST FLAVOR WINS) - To achieve additional caramelization, avoid overcrowding the pan.
- If the sauce exhibits an acrid flavor, incorporate a small amount of maple syrup or additional lemon juice.

Which flavor profile would you prefer for this—smoky (with a focus on paprika), zesty (featuring more citrus and garlic), or spicy (with additional chili)?

12/12/2025

Are you more into spicy food or creamy food—vegan style?

12/12/2025

The pot simmered gently as the onions became fragrant and velvety.
Someone merely sampled it, yet unexpectedly an entire bowl was consumed.
Currently, the kitchen exudes an aroma reminiscent of comforting nocturnal reflections.
Cuban-Style Black Beans and Onions (Vegan, Dairy-Free) Ingredients

One tablespoon of olive oil

One large onion, diced

Three cloves of garlic, finely minced

Two cans (15 ounces each) of black beans with liquid or three cups of cooked beans accompanied by one cup of bouillon.

One teaspoon of powdered cumin

One teaspoon of oregano

Half a teaspoon of smoked paprika

One bay leaf (optional)

One tablespoon of soy sauce or tamari (optional, for enhanced flavor).

1 tablespoon of citrus juice or vinegar

Salt and a generous amount of freshly ground black pepper

1–2 teaspoons of sugar (optional, for balance) Steps

Sauté the onion in oil for 8 to 10 minutes until it becomes tender and exhibits a light golden hue.

Incorporate garlic and seasonings; sauté for 30 seconds.

Incorporate the beans along with their liquid and a bay leaf; simmer for 12 to 15 minutes.

Mash several spoonfuls of beans to achieve a thicker consistency; continue to simmer for an additional 2 to 3 minutes.

Incorporate soy sauce (if applicable) along with lime or vinegar; season with salt and pepper to flavor.
Provide

Served over rice, accompanied by avocado, or alongside toasted bread.

Would you prefer it to be thicker? Simmer for an additional 5 to 10 minutes or puree more beans.

Would you prefer it to be more liquid? Add a small amount of water or vegetable bouillon.

Would you prefer your black beans to have a smoky flavor (with increased paprika) or a tangy taste (with more citrus or vinegar)?

12/12/2025

I began preparing these flaky pastries on a leisurely morning when I sought a warm, homely comfort. The surface was dusted with flour, the dough was formed into a delicate and airy consistency, and the oven completed the process. When they were baked to a tall and golden perfection, the entire kitchen was filled with a comforting aroma. I opened one, observed the steam ascend, and recognized that breakfast was prepared.

Vegan, Flaky Homemade Biscuits

Yield: 10–12 biscuits
Duration: approximately 35 to 45 minutes
Oven: 425°F

Ingredients

2 1/2 cups of all-purpose flour, with additional flour for sprinkling

One tablespoon of baking powder

Half a teaspoon of baking soda

One teaspoon of salt

One tablespoon of sugar (optional, but it assists with browning)

1/2 cup of vegan butter, kept thoroughly chilled (stick form is preferred)

1 cup of chilled unadulterated plant-based milk (almond, soy, or oat)

1 tablespoon of apple cider vinegar (to create a buttermilk substitute)

For the purpose of scrubbing (select one)

Two tablespoons of softened vegan butter

Or two tablespoons of plant-based milk combined with one teaspoon of maple syrup for a pleasing shine.

Guidelines

Prepare vegan buttermilk by combining plant-based milk with vinegar and allowing it to stand for five minutes.

Combine the dry ingredients: In a large basin, sift together the flour, baking powder, baking soda, salt, and sugar.

Incorporate the butter: grate the chilled vegan butter or cut it into cubes, then incorporate it into the flour until the mixture resembles pea-sized crumbs (a few larger pieces are beneficial for flaky layers).

Combine the dough ingredients: Pour the chilled buttermilk. Stir only until a shaggy mixture is formed—avoid overmixing.

Fold for layers: Transfer the dough onto a floured surface. Flatten into a rectangular shape, divide into thirds resembling a letter, rotate, and repeat three to four times. Pat to approximately 1 inch in thickness.

Cut the biscuits: Utilize a floured biscuit cutter or a cup. Apply firm downward pressure—avoid twisting (twisting may close the edges and hinder rising).

Bake: Arrange the biscuits on a parchment-lined sheet pan, with their sides just touching to produce taller biscuits. Gently brush the tips. Bake for 12 to 15 minutes until risen and golden brown.

Finish: Apply a brush of melted vegan butter immediately after baking to enhance the flavor.

Suggestions for serving

Vegan butter accompanied by marmalade

Maple nectar garnish

Divide and serve with scrambled tofu

Accompany with vegan sauces

Guidelines for making lofty, airy biscuits

Maintain all ingredients at a chilly temperature (cold butter promotes flaky layers).

Minimize the handling of the batter.

If your kitchen is heated, allow the cut biscuits to rest in the refrigerator for 10 minutes prior to baking.

Are you preparing these for sweet toppings such as jam, or do you prefer a savory version with garlic and seasonings incorporated during baking?

12/12/2025

The skillet emitted a hissing sound, and the aroma of pepper and comfort filled the kitchen.
You poured a velvety sauce over a heated biscuit and observed it flow like molten gravy.
One bite later, it was officially a 'make-again' morning.
Vegan Biscuits with Spicy "Sausage" Gravy (Dairy-Free)
Ingredients for the Biscuits

Two cups of all-purpose flour

One tablespoon of baking powder

Half a teaspoon of baking soda

One teaspoon of salt

Six tablespoons of vegan butter (chilled) or solid coconut oil

Three-fourths cup of unsweetened plant-based milk combined with one teaspoon of vinegar (allow to settle for five minutes).
Ingredients for the Gravy

One tablespoon of olive oil

Eight ounces of mushrooms, finely minced (or vegan sausage crumbles)

Half a teaspoon of fennel seeds (optional, to impart a "sausage" flavor profile)

Two tablespoons of cornmeal

2 to 2 1/2 glasses of unsweetened plant-based milk (such as soy or oat milk)

One tablespoon of nutritional yeast (optional, for added savoriness)

Half a teaspoon of garlic powder

Half a teaspoon of onion powder

1/2 to 1 teaspoon of coarsely ground black pepper (to flavor)

Add salt according to your preference.
Procedures for Preparing Biscuits

Preheat the oven to 425°F (220°C) and prepare a baking tray.

Combine the flour, baking powder, baking soda, and salt.

Incorporate lukewarm vegan butter until the mixture becomes crumbly.

Incorporate the buttermilk gradually until a cohesive dough is achieved.

Pat to a thickness of 1 inch; cut into biscuits; bake for 12–15 minutes.
Procedures (Gravy)

Sauté the mushrooms in oil for 6 to 8 minutes until browned; add fennel if desired.

Incorporate the flour and stir for one minute.

Gradually incorporate plant-based milk; simmer for 4 to 6 minutes until the mixture thickens.

Incorporate nutritional yeast and seasonings; season with salt and pepper to complete.
Provide

Divide the freshly baked biscuits, generously pour gravy over them, and sprinkle additional pepper on top.

Would you prefer your gravy to be extra viscous (spoon-standing) or more pourable?

Should I prepare the "sausage" variant with walnuts and seasonings instead of mushrooms?

12/12/2025

The rice puffed up resembling a small cloud, while the curry intensified and assumed a golden-green hue.
Flatbreads heated on the skillet, filling the entire kitchen with the aroma of awakening seasonings.
Dinner resembled an embrace infused with subtle warmth.
Vegan Spinach and Potato Curry (Aloo Palak Style, Dairy-Free) Ingredients

Two tablespoons of oil (or water as a substitute for oil-free preparation)

One onion, finely chopped

Three cloves of garlic, finely minced

One tablespoon of minced ginger

2 teaspoons of curry powder (or 1 teaspoon of garam masala combined with 1 teaspoon of cumin)

Half a teaspoon of turmeric

Half a teaspoon of chili seasoning (optional)

2 tablespoons of tomato paste (or one diced tomato)

Three medium-sized potatoes, cut into cubes

2 cups of vegetable bouillon or water

Four cups of raw spinach or two cups of frozen spinach

One cup of peas (optional)

Salt and pepper

One tablespoon of lemon juice
Optional creamy end (remaining dairy-free)

Half a cup of coconut milk or two tablespoons of cashew butter with a dash of water
Procedures

Sauté the onion for 4-5 minutes; then add the garlic and ginger and cook for 1 minute.

Incorporate the spices and tomato purée; stir for 30 seconds until aromatic.

Incorporate the potatoes and broth; continue simmering for 15 to 20 minutes until the potatoes are tender.

Incorporate the spinach (and peas); sauté for 3–5 minutes until wilted and the mixture becomes saucy.

Incorporate lemon juice; modify salt and heat levels accordingly; blend in coconut milk or cashew butter if applicable.
Quick Pan Flatbread (Yeast-Free) Ingredients

Two cups of all-purpose flour

Two teaspoons of baking powder

Half a teaspoon of salt

Three-fourths of a cup of tepid water

2 tablespoons of oil (optional) Preparation steps

Combine the ingredients, allow to rest for 10 minutes, divide into six portions, and form each into a flat shape.

Cook on a preheated, dry skillet for 1–2 minutes per side; brush with oil and garnish with herbs if desired.
Accompany with

Steamed rice accompanied by curry and freshly baked focaccia

Optional garnishes: cilantro, additional lemon, chili peppercorns

Would you prefer this curry to be milder and creamier or spicier and more robust?

Should I incorporate legumes to enhance the protein content in this recipe?

12/12/2025

The pot rattled softly, and the kitchen filled with oniony, peppery steam.
A spoonful of beans and rice hit the plate, and it felt like Sunday dinner.
Cornbread waited on the side as an encore.
Vegan Southern-Style Plate (No Dairy): Black-Eyed Peas and Rice + Stewed Vegetables + Quick Cornbread
Ingredients: Black-Eyed Peas & Rice

1 cup rice.

1 can black-eyed peas, drained and rinsed.

2 cups veggie broth or water.

1/2 onion, diced.

2 garlic cloves, minced

1 tablespoons oil (optional)

1 teaspoon smoked paprika.

1/2 teaspoon thyme.

1 tablespoon soy sauce.

Steps: Combine black pepper and salt.

Sauté onion (in oil or water) for 3 minutes, then add garlic for 30 seconds.

Add rice, stock, paprika, thyme, and soy sauce; cover and cook for 15 minutes.

Stir in the black-eyed peas, cover for 3-5 minutes, then fluff and season.
Ingredients: Stewed green beans and carrots.

2 cups green beans.

Two carrots, chopped.

1/2 onion, sliced

1 1/2 cups broth.

1 tablespoon of tomato paste (optional)

1/2 teaspoon smoked paprika.

Steps: Add salt and pepper.

Add everything to a pot and cook for 15-20 minutes, until soft and brothy.

Taste and adjust the salt and pepper.
Ingredients for Quick Skillet Cabbage (optional "peppery" style).

3 cups sliced cabbage.

1/2 onion, sliced

1 tsp turmeric (for coloring)

Salt and black pepper.

Steps: Splash vinegar or lemon.

Sauté onion for 2 minutes; add cabbage, turmeric, and salt/pepper.

Cook for 6-8 minutes, until tender; finish with vinegar/lemon.
Quick Vegan Cornbread Ingredients:

1 cup cornmeal.

1 cup flour.

1 tablespoon baking powder.

1/3 cup sugar (or less).

1/2 teaspoon salt.

1 cup plant milk and 1 tablespoon vinegar

Steps: 1/3 cup oil or applesauce.

In a greased 8x8 pan, bake at 400°F/205°C for 18-22 minutes.

Cool for 5-10 minutes before slicing.

Do you like a smokey (paprika/liquid smoke) or herby (thyme/bay) flavor for the beans and rice?

Should I make the cornbread savory rather than sweet for this plate?

12/12/2025

The pretzel bun was warm, the burger flowed with sauce, and no one cared about tidy bites.
Corn steamed on the side, and the kitchen sounded like a summer BBQ.
One plate, full of comfort.
Vegan BBQ Pretzel Bun Burger Plate (No Dairy)
Barbecue Burger Ingredients

1 can black beans, drained and rinsed.

1/2 cup cooked rice or oatmeal.

1/4 cup chopped onion.

2 tablespoons BBQ sauce.

1 tablespoon soy sauce.

1 teaspoon smoked paprika.

1/2 teaspoon garlic powder.

Salt and pepper.

2 tablespoons breadcrumbs or flour (as needed)

Pretzel buns, lettuce, tomato, onion, and pickles

Steps for making vegan cheese slices (optional).

Mash the beans until mostly chunky.

Mix in the rice/oats, onion, BBQ sauce, soy sauce, and seasonings, then add the breadcrumbs until it holds together.

Form two patties and chill for 10 minutes, if possible.

Cook in a skillet for 4-5 minutes per side (or bake at 425°F/220°C for 20 minutes, flipping halfway through).

Add vegan cheese on top for a last-minute melt; serve on a pretzel bun with toppings and more BBQ.
Quick "Cookout" Sides.
Corn on the cob.

Boil 5-7 minutes or microwave 3-4 minutes (in husk if available), then brush with olive oil, salt, and chili-lime if desired.
Easy stovetop mac (dairy free)

Cook 1 cup elbow spaghetti; drain. Stir in 1/2 cup plant milk, 2 tablespoons nutritional yeast, 1 tablespoon vegan butter/olive oil, salt, and a pinch turmeric; warm for 1-2 minutes.
Fast BBQ beans

Warm canned beans with 1-2 tablespoons BBQ sauce and a pinch smoked paprika.
Tips

For a smokier patty, add 1/4 teaspoon liquid smoke.

For firmer burgers, combine 1 tbsp ground flax and 3 tbsp water, let rest 5 minutes, then mix in.

Do you prefer a thicker and harder burger patty (more binder) or one that is softer and juicier (less binder)?

Would you like a spicy jalapeño-BBQ sauce with this plate?

Vegan, Vegetarian & Plant Based Recipes

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