Homemade peanut butter. Veggie lasagna. Veggie paella. Vegetable Burger with Carrot Salad and a beauty tip !! Spicy TEMPE and PARSNIP-ENDIVE Risotto. Cocktails: Manguito cocktail. Fruity Macaron cocktail. Bittersweet Bubbles cocktail. Kalinka Cooler cocktail.

Dear Sweetypies, Today I read an article where the made the same error. Someone who says he is vegetarian but eats fish. HE WOW, the you are NOT a vegetarian but a pescotariër!! A vegetarian does not eats anything that one must kill. That is my vision. To obtain butter, eggs and milk you do not need to hurt an animal, right  ?
So dear Sweetypies, correct them self-proclaimed 'vegetarians' who does eats fish, mussels or oysters. Cause they are PESCOTARIERS !!



Homemade peanut butter.
(For 1 pot)


You need:
- 300 gr. nature peanuts, shelled
- 2 tbsp. honey
- A blender
- A reclosable jar
- a spoon



Preparation:
Put the peanuts and honey in the blender and start to blend on a low setting. Increase the speed ,gradually, stop now & then to loosen the mixture from the bottom, with a spoon. Mix + - 5 min., the granular mass peanuts will first look like batter and then like a ball of dough, which then forms the peanut butter. Keep mixing until you get the desired thickness. Store in a jar at room temperature. Start now to lick out the pot   ;-)






Veggie lasagna.
(For 4 pers, Preparation: + - 30 min.)


You need:
- 1/2 bunch scallions (spring-onions), washed and finely chopped
- 300 gr. fresh lasagna sheets
- 300 gr. frozen peas
- 200 gr. baby spinach leaves, washed and dry
- 125 gr. mozzarella, cut in small cubes
- 50 gr. rocket, washed and dry
- 300 gr. ricotta salad
- 1 tbsp olive oil
- Salt & pepper
- a pan or cooking pot
- an deep oven dish

Preparation:
Preheat the oven to 180 ° C. Warm a tablespoon of oil in the pan or pot and let the spring onions sweat for + - 5 min., on low heat. Season with pepper & salt. Add the frozen peas and let stew for + - 5 min. Add the spinach and rockte salad and let stew futher for + - 5 min. Remove pan (pot) of the fire. Add the ricotta and the vegetablesmix, taste and season more if necessary. Now we make the lasagna, layer by layer: Start with a layer of lasagne sheets, a layer of the veggie-ricotta mix, a bit of the mozzarella cubes and repeat until there no more lasagne sheets left. Finish with a layer of the ricotta-vegetables mix and the remaining mozzarella cubes. Put in the oven for + - 20 min.






Veggie paella.
(For 4 pers.)


You need:
- 2 onions, peeled and finely chopped
- 1 sprig of rosemary, chopped
- 1 red paprika, washed, seeds removed and finely diced
- 1 yellow paprika, washed, seeds removed and finely diced
- 1 zucchini, washed, dried and cut into small cubes
- 2 cloves garlic, peeled and finely chopped
- 2 cups risotto (or palladium) rice
- 1 jar of saffron
- 5 dl. broth
- 1 jar of artichokes (imposed in oil)
- A handful of cherry tomatoes, washed, dried and halved
- A few slices of lime
- A few sprigs of parsley, washed, dried and leaves picked
- Salt & pepper
- A pot or large saucepan with lid
- A sieve
- water
- 4 serving bowls

Preparation:
Cut the half of the artichokes in half and the other half you cut fine. Put some oil in the pot or large pan and fry the onions in there till they are glassy. Add the rosemary, paprika and zucchini and let slowly stew. Add the garlic and stir well. Rinse the rice in a sieve under cold running water and add in the pot (or pan). Stir well. Dissolve the saffron in the broth and add to. Add also the same quantity of water. Season with salt & pepper. Now add the chopped part of the artichokes and stir well. Put the lid on the pot or pan and let it cook. Taste now & then if the rice is cooked. Is it done, then spoon into bowls and finish with the rest of the artichokes (the halved), cherry tomatoes, lime and parsley.






Vegetable Burger with Carrot Salad.
(For 4 pers., Preparation: + - 45 min., rest: + - 30 min. and oven: + - 30 min.)


You need:
For the burgers:
- 3 red beets, uncooked
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and crushed
- 2 tbsp. chopped parsley, washed and dried
- 2 sprigs thyme, leaves, washed and dried
- 1 tbsp. chopped coriander, washed and dried
- 200 gr. canned black beans, rinsed and drained
- 100 gr. rice (eg multigrain rice)
- 2 tbsp. apple cider vinegar
- 2 tbsp. flower
- olive oil
- Salt & pepper
- A ovendish
- A sieve or colander
- A cooking pot
- A large plate
- A pan
- a blender
For the salad:
- 2 carrots, scraped and sliced
- 3 bok choy leaves, washed, dried and cut in pieces
- 2 cloves garlic, peeled and finely chopped
- Handful coarsely chopped flat-leaf parsley, washed and dried
- Juice of 1 lemon
- 300 gr. canned chickpeas, rinsed and drained
- 200 ml. tomato sauce, ready-to-eat
- White wine
- olive oil
- 2 tbsp. harissa
- Salt & pepper
- Bowl (s)

Preparation:
Preheat the oven to 200 ° C. Place the beets in a large ovendish. Sprinkle the beets with olive oil and season with salt. Put them in the oven for + - 1/2 h. Let cool, peel and cut into cubes. Make the rice according to the instructions on the package and let cool. Sauté the onion and olive oil and let cool. Stew the carrots with the crushed garlic in olive oil and harissa. Extinguish with some wine. Add the chickpeas and tomato sauce, let simmer a bit and then remove from the heat. Add the bok choy and parsley, season with salt and pepper and leave to cool. Put the rice, beans, beet, the chopped garlic, stewed onion, apple cider vinegar, parsley, coriander and thyme in a blender and blend fine. Remove from the blender and season with pepper and salt, knead the flour, shape into burgers and refrigerate for + - 1/2 h. Cook the burgers on a low heat or on the BBQ. Serve with carrot salad and garnish with a sprig of green.
TIP:
You can also use apple cider vinegar in a very different way ! Put a bottle of apple cider vinegar in a footbath and soak your feet in there, your feet will have never been so incredible soft !!





Spicy TEMPE and PARSNIP-ENDIVE Risotto.
(For 4 pers.)


You need:
- 200 gr. tempe, crumbled
- 6 endive leaves, washed, dried and cut into strings
- 1 red pepper, seeded and cut into rings
- 1 onion, peeled and chopped
- 3 parsnips, washed and sliced ​​instaafjes from 4 cm to 1 cm.
- 4 tbsp. butter
- 1 tbsp. cream
- 250 gr. risotto rice
- 8 dl. broth
- 1/2 dl. dry white wine
- 1 tbsp. rice oil
- 6 rosemary needles
- 3 sprigs thyme
- Salt & pepper
- A large frying pan or two
- a kooking pot
- Paper towels
- 4 serving plates



Preparation:
Melt 1 tbsp. butter in the frying pan and cook the onion, add the risotto rice and stir well. Deglaze with the white wine and let the wine evaporate completely. Then cover with half the broth and stir well. Let's stew until the broth is absorbed completely. Melt 1 tbsp. butter in the saucepan and cook the parsnip until al dente, about 8 min., together with the rosemary and thyme. Moisten the risotto with the other half of the stock and continue to stew for + - 10 min. Heat the rice oil in the frying pan and add the pepper, bake the crumbled tempeh crisp. Drain on paper towels and sprinkle with salt (preferably sea salt). Mix the raw endive and parsnip among the rice, stir 2 tbsp. butter and cream in it and season with salt & pepper. Divide the risotto on the plates and sprinkle with the tempe (tempeh).






Manguito cocktail.
(For 4 glasses)


You need:
- 80 ml. white rum
- 8 mint leaves, washed and dried
- Juice of 2 limes
- mango juice
- A pinch of cinnamon
- ice cubes
- 4 glasses, well chilled

Preparation:
Divide the rum over the glass, add a pinch of cinnamon, but make sure there are no lumps formed. Crush mint leaves in each glass 2. Divide the lime juice over the 4 glasses and dilute with the mango juice. Finish with ice.






Fruity Macaron cocktail.
(For a carafe)


You need:
- 80 ml. macaronsiroop
- 120 ml. vodka
- 200 ml. cherry juice
- 200 ml. apple juice
- ice cubes
- glasses
- A shaker

Preparation:
Fill the shaker with ice, pour in the syrup and then the other ingredients and shake. Serve in chilled glasses well.






Martini Bianco Royale Cocktail.
(For 4 glasses.)



You need:
- 20 cl. Martini Bianco
- 20 cl. Martini Brut
- 1 lime, cut into wedges
- A few sprigs of mint
- ice cubes
- 4 Martini glasses, well chilled



Preparation:

Fill the glass with ice cubes, add 5 cl. Martini Bianco, then 5 cl. Martini Brut. Squeeze a lime wedge in each glass and leave the squeezed out wedge in the glass. Mix well and garnish with a sprig of fresh mint.






Bittersweet Bubbles cocktail.
(For 4 glasses.)


You need:
- 32 cl. cava or prosecco, well chilled
- 16 cl. campari, well chilled
- 12 raspberries (fresh)
- 4 tsp. lemon juice
- 4 long champagne glasses, well chilled

Preparation:
Divide the Campari and lemon juice on the glass. Fill just before serving with the well chilled cava or prosecco. Add the raspberries.






Kalinka Cooler cocktail.
(For 4 glasses)


You need:
- 120 ml. vodka
- 60 ml. apple liqueur  or apple fire water (jenever)
- 12 to 16 cm. cucumber, washed, 4 slices cut off and the rest into cubes
- 4 tbsp. crushed ice
- 4 ice cubes
- A cocktail shaker
- A cocktail pestle
- A sieve
- 4 glasses




Preparation:
Stamp the finely diced cucumber and put it in the cocktail shaker. Add the vodka, apple liqueur (orfire water) and crushed ice and shake well. Pour the drink through a sieve and pour into the glasses. Garnish with a slice of cucumber and an icecube.

Eat them,

The Veggie Lady
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