When we make dumplings with homemade dough, we have the certainty that these will be as natural and healthy as possible, and that they will only carry what we want them to carry.

This pumpkin and coconut cake has a sweet flavor and a texture as juicy as it is irresistible. And the natural sweetness of the pumpkin, together with the soft notes of coconut, make this dessert one of the most addictive.

This recipe is very easy to make and, thanks to the variety of its ingredients, results in an extremely rich dish full of flavor.

Vegetable burgers are a delicious and quick way to obtain a large amount of nutrients in a single and comfortable dish, since among its ingredients are vegetables, legumes and / or nuts, which makes them very rich in proteins. , vitamins and minerals of great nutritional value, free of cholesterol and other harmful fats.

A homemade vegetable cream is the best option to prepare dishes and creamy sauces free of cholesterol, trans fats, additives and preservatives.

The carbonara is one of the best known recipes of Italian cuisine, and also one of the most exported and versioned since it appeared for the first time written by Ippolito Cavalcanti in 1839.

The rice with milk is a dessert of Arab origin made with some of the main ingredients that the Arabs introduced in the peninsula, such as rice, citrus, sugar and cinnamon.

The croquettes stand out for the countless options they offer when it comes to making them, and these seitan and pine nut croquettes are some of the creamiest ones, since their base of delicious béchamel does not lose its smoothness when adding the rest of the ingredients, but rather It is increased by the texture provided by the pine nuts and by the contrast that is created with the seitan taquitos.

These raw vegan cannelloni are very easy and quick to prepare, because once the ingredients are well hydrated, it is necessary to mix and beat.

The tomato gazpacho is a cold soup very similar to a salad, but with a light texture and a delicate thickness. It is a very typical dish from the west of Andalusia, where the red gazpachos have a special role, although there are also other versions in the regions of Extremadura and Castilla.