Sugar free hazelnut and carob cream

Hazelnut and carob cream without sugar
Hazelnut and carob cream without sugar

Carob flour is an ideal substitute for cocoa and chocolate powder, since it can be used in the same preparations as these. But the best thing is that, unlike cocoa, which has caffeine and theobromine, carob does not contain exciting substances, making it perfect for children and for people with insomnia, hyperactivity or sensitivity to caffeine.

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Vegan Kartoffelsalat or potato salad

Kartoffelsalat or vegan potato salad
Kartoffelsalat or vegan potato salad

Kartoffelsalat or potato salad is a traditional recipe from Germany (which is why it is also known as 'German salad'), widely consumed also in other Central European countries such as Austria, Hungary, the Czech Republic and Slovakia.

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Mushroom and cashew nut pate

Mushroom and cashew nut pate
Mushroom and cashew nut pate

This mushroom and cashew pâté is ideal for those days when you don't feel like cooking a lot but it seems something appetizing. Cooked with a tasty stir-fry, the flavor of this spread is warm and aromatic, with a semi-sweet touch and a variety of nuances that give it a delicate and velvety flavor that is very tasty.

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Classic Niçoise Ratatouille

Ratatouille niçoise classic
Ratatouille niçoise classic

Ratatouille is a classic French dish with a warm and rustic flavor, with a lot of color and a very nice mix of textures. As for its origin, this recipe is traditional from the Provence region, located southeast of the country, and specifically, from the city of Nice, which is why it is also known as "Ratatouille niçoise".

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Vegan Classic Greek Moussaka

Vegan classical Greek moussaka
Vegan classical Greek moussaka

The moussaka is one of the most emblematic dishes of Greek cuisine, although originally it is a dish of Arab descent, because, in addition to being the ones who introduced the eggplant in Greece and throughout Europe in the Middle Ages, the Arabs prepared a dish very similar called maghmuma , whose recipe appears for the first time in a cookbook of the Baghdad region, entitled 'Kitab al-Tabikh' (The Book of Dishes), dating from the thirteenth century.

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