Adelina's Dream

Vegan Pancakes with buckwheat flour and raspberries. Buckwheat improves heart health, contains disease-fighting antioxidants, high fiber and can help prevent diabetes. Author: Adelina's dream Recipe type: Dessert INGREDIENTS: 500 g buckwheat flour 100 g raspberries 2 Tbsp backing powder 2Tbsp vanilla powder 100 ml rice milk INSTRUCTIONS: Mix all the ingredients together, until smooth. Heat a pan to medium heat. Place the mixture into the pan. Flip when is ready. Repeat until he batter is gone. Serve with jam or other things you prefer. Enjoy!

Hello Friends! I made this vegan pasta with tomato sauce, that is perfect for the warm summer days. Tomatoes are an excellent source of vitamin C , biotin and vitamin K. Author: Adelina's dream Servings: 2 Ingredient: 400 g whole tagliatelle pasta 1 green onion 8 tomatoes, or 1 can diced tomato 2 garlic cloves 2 Tbsp olive oil 50 ml red wine (vegan) half paprika 1 Tbsp tomato paste salt chili oregano Instructions: Heat the oil in a pan and add the chopped onion until it softens. Add also the chopped garlic and stir for 1 minute. Add the tomatoes with the tomato paste, the red wine, paprika,chili,salt and oregano and bring to the boil or until the sauce reduces.Let it cook for about 10-15 minutes. Meanwhile, cook the pasta following instructions. Add the sauce to the pasta and serve warm. Enjoy!

Hello Friends! Summer is here and i said i have to make this yummy and refreshing Popsicles. They are very creamy and also very healthy, because they are made with cashew nuts. Cashew nuts are high in fat, rich in vitamin E and a good source of minerals, particularly magnesium and zinc. Author: Adelina's dream Recipe Type: Raw vegan dessert Serves:12 Ingredients: 250 g cashew nuts 250  coconut milk 200 g pomegranate jam (or any jam you like) 30 g dates sugar (or any sugar you like) Instructions: Mix all the ingredients together until smooth and creamy. Divide evenly between the Popsicles molds. Insert the Popsicles sticks, and freeze for 4 hours. Enjoy!

Vegan Cake with Raspberries and Dates