Doesn't this tofu and marshmallow vegan cheesecake look like the perfect Sunday treat? With just a handful of ingredients and 30 minutes of your time, you could be tucking into this delicious and plant-based desert! 

This amazing recipe was found on the vegan app; Amino Vegan, which you can find in the iTunes or Android store. The app allows fellow vegans to share recipes via mini blogs and through various forums. Hemptress kindly let me feature her amazing tofu vegan Cheesecake, which was taken from the app! - Give her a follow to keep up with her AMAZING and unique recipes. 

Ingredients:

Crust

1 1/2 up of rolled oats 

3 tbs maple syrup 

1 1/2 tbs coconut oil 

1/4 tsp salt 

Filling 

2 cups of vegan marshmallows (about 24)

1 package of silken tofu (12 oz)

3 tbs coconut oil (liquid form) 

Method:

Author: hemptress 

Prep time: 30 min | equipment: food processor & 6-inch round cake tin

1. For the crust: process the oats in the food processor until they are in crumb-sized pieces. Add the remaining ingredients for the crust and process until combined. It should be moist and stick together when squeezed.

2. Press the crust into a 6-inch springform pan and refrigerate.

3. For the filling: melt the marshmallows in the microwave. Keep an eye on them because they will uff up and over the top of the bowl. Just stop and give them a stir so they deflate.

4. Process the silken tofu in the food processor until smooth.

5. Add the melted marshmallows and coconut oil  to the food processor, and process until smooth.

6. Pour on top of the crust and refrigerate overnight. 

7. un a dull knife around the edge of the pan to loosen it before releasing the spring. Slice & enjoy! 

These overnight oats are so simple to make, save yourself some trouble and prepare a batch in the fridge for easy use. Top with blueberries, strawberries, raspberries, bananas, seeds and almond milk. Get the recipe here.

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This quick and easy noodle dish is so tasty, refreshing and light. The crunch of the walnuts and the softness of the courgette noodles creates a rollercoaster of textures for an unbelievably simple and nutritional salad. 

Courgettes are a great source of vitamin K and C. Vitamin K help keep your bones healthy, as well as aiding injuries and blood clotting. Vitamin C aids protection against your immune system as well as tacking those wrinkles and eye disease. 

The soft courgette noodles are spiralized, then added to a wok to soften and flavour, along with the carrots.  

The tomatoes add a zest of juice and freshness to the dish, making it more of a salad for summer. 

Method:

Spiralize the courgette and slice the carrots with a potato peeler. Add some sesame stir fry oil to the wok, once heated add the courgette noodles and fry for a minute, then add some soy sauce to flavour. Add the carrots and walnuts and cook through until the courgette noodles are soft, but not at breaking point. Serve on a plate with diced tomatoes and add black pepper and salt to season. 

Ingredients:

Half a courgette 

2 carotts 

Handful of walnuts

two large tomatoes

Seasons:

Soy sauce

Sesame stir fry oil 

black pepper

salt