
For the aperitif - Gin Fizz with pomegranate
We start the evening with this surprising and delicate little cocktail that reminds us of summer. You do not drink alcohol? No problem! You just have to exclude gin from the recipe.
Servings: For two glasses
Preparation time: 5 minutes
Ingredients
- 1 pomegranate apple
- 1 tsp lime juice
- 1 cup of tonic
- 2 ounces of gin Ice cubes
Preparation
- Open the pomegranate and remove the grains
- Place the beans in a blender and grind
- Filter and keep only the juice
- Divide the juice into two glasses
- Add ½ tsp. lime juice, ½ cup of tonic and 1 ounce of gin in each glass
- Add ice cubes according to your taste and mix in blender... voila!
Source: Elephantastic Vegan

For starters - Beet and Goat cheese Napoleons
The rose and the hearts go so well together! Everyone will love these adorable and succulent Napoleons... especially Mom!
Servings: For two people
Ingredients for Napoleons
- 2 cooked beets
- 1 tbsp fresh goat cheese
- Lemon zest
- Heart shaped cookie cutter
Ingredients for the vinaigrette
- 2 tbsp lemon juice
- 1 tbsp honey
- 3 tbsp extra virgin olive oil
- A pinch of sea salt
- A pinch of pepper
Preparation for Napoleons
- Once cooked, slice beets
- In each slice, cut out hearts with a cookie cutter
- Place a slice of beetroot on a plate and spread with goat cheese
- Repeat a few times and finish storing with a slice of beetroot
- Add some lemon zest
- Sprinkle with vinaigrette, serve
Source: The tomato art

The main dish - Farfalle with beet pesto
After the Napoleons, we continue with the amazing beetroot. This time, as as a pesto.
Servings: For 4 people
Ingredients
- 1 lb of Farfalle
- ½ cup walnuts
- 2 cloves garlic
- 1 tsp salt
- 2 cooked beets
- ½ lemon
- 2 tbsp of olive oil
- 1/3 of tsp pepper
Preparation
- Cook the pasta according to the instructions, drain the water and place in a large bowl
- Place all ingredients in a blender
- Mix until the mixture has the desired consistency
- Mix the pasta mixture
- Adjust the seasoning
- serve
Source: Vegelicacy

Dessert - Pancake Cake with strawberry cream and lemon
After such a hearty meal, this dessert is just perfect: not too sweet and light. Also, the left overs keep very well for a few days, in the fridge.
Servings: 10 parts
Preparation time: 50 minutes
Ingredients for pancakes
- 2 cups of buttermilk
- 2 cups of almond milk
- 4 cups flour
- 1 tsp salt
- 5 eggs
Ingredients for strawberry cream and lemon
- 3 tbsp and 1 tsp lemon juice
- ¾ cup of powdered sugar
- 2 cups of mascarpone cheese
- 2 cups whipped cream
- 2 cups of washed and diced strawberries
- 12 additional strawberries for decoration
Preparation of pancakes
- Mix all ingredients except eggs
- Mix the eggs in a separate bowl
- Pour the eggs into the first mixture
- Mix well
- Cook the pancakes in a nonstick skillet
- Reserve
Preparation for the cream
- Mix lemon juice, caster sugar and mascarpone cheese
- Reserve
- Whip the whipping cream and add the mascarpone mixture, slowly
- Add mashed strawberries
- Mix gently
Assembling
- Place a pancake on a presentation plate
- Cover with cream
- Cover with a pancake
- Repeat until all crepes are placed
- Finish with a layer of cream and decorate with strawberries
Source: Taste and See