• 200g dairy-free chocolate cookies


• 50g vegan margarine, melted


• 400g firm silken tofu


• 200g dairy-free dark chocolate, melted


• 1/4 cup maple syrup


• 1 tsp vanilla extract


• 2 tbsp cocoa powder


• Fresh berries for garnish optional

Instructions:

Warm the oven up to 350F 182C

Melt the vegan margarine and mix it in with the chocolate cookie crumbs

When you're ready to bake, press the mixture into the bottom of a springform cake pan that has been lined

Let it cool down

Get a food processor and blend the tofu until it is smooth

Melt the chocolate and mix in the maple syrup, vanilla extract, and cocoa powder

Mix until everything is well mixed

Pour the mix over the cookie base that has been cooled

Put the cheesecake in the fridge for at least 4 hours, or until it's set

Add fresh berries as a garnish after it's set if you want to

Cut and serve

• 1


• 5 lbs chicken breasts, cut into cubes


• 1/2 cup BBQ sauce


• 2 tablespoons soy sauce


• 3 tablespoons olive oil


• 2 cloves garlic, minced


• 1 teaspoon smoked paprika


• 1 teaspoon cayenne pepper


• Salt and pepper to taste


• Wooden skewers, soaked in water

Instructions:

In a bowl, mix BBQ sauce, soy sauce, olive oil, minced garlic, smoked paprika, cayenne pepper, salt, and pepper to create the marinade

Add the chicken cubes to the marinade, ensuring they are well-coated

Cover and refrigerate for at least 30 minutes

Preheat the grill to medium-high heat

Thread marinated chicken cubes onto the soaked wooden skewers

Grill the skewers for 10-15 minutes, turning occasionally and basting with the remaining marinade until the chicken is cooked through and has a nice char

Serve hot, garnished with chopped cilantro or green onions if desired