Spring ‘n’ Roll

YES!! Finally it’s spring. I’m already looking forward to this day since Autumn. Haha! If it was up to me, we skip winter all together. I’m just not made for the cold. On the other hand.. the feeling of the first sun rays will only make me feel extra euphoric after the horrible cold. So let’s try to see the positive though. Luckily we only had snow once and I thought that most of the time the winter was doable this year. Still.. I can’t wait to chase the sun forever with my van! To celebrate the start of spring I created a super colourful recipe. It’s a simple recipe, but it does require some technique and some patience and gentleness. The more often you do it, the better they look! And don’t you feel happy just looking at these? You can use different dips or you can simply dip them in some soy sauce. I chose to mix up a simple peanut sauce, because I love peanut butter with a hint of spiciness. I hope you will enjoy them, because I personally thought they were yum!

SPRING ‘N’ ROLL

Makes: 6-8

spring rolls
6-8 spring roll rice pancakes
3 hands full vermicelli rice noodles
1 beetroot (chopped)
1/3 red bell pepper (sliced finely)
1/3 yellow bell pepper (sliced finely)
handful red cabbage (sliced finely)
2 spring onions ((sliced finely)
1 stalk celery (sliced finely)
1/2 avocado (sliced finely)
2 tbs edamame beans
6-12 eatable flowers (optional) 

sauce
2 tbs peanut butter
2 tbs oat milk
1/4 tsp chilli flakes

Blender
Fine colander
Clean tea towel

-Boil water and put that in the blender together with the beetroot. Blend for about 1 minute.
-Put the noodles in a pan and pour the beetroot water over the noodles through a fine colander. Put a lid on the pan and leave this for 5-8 min.
-In the meantime slice all the vegetables very finely and make the sauce:
-Put all the ingredients of the sauce in a bowl and mix until all ingredients are nicely blended.
-Put the rice paper in a bowl (I actually used a frying pan) of warm water for about 5-10 seconds.
-Very gently, put the rice paper on a clean tea towel.
-Put the flowers upside down on the rice paper and divide some veggies on top of that.
-Divide some of the pink rice noodles on top of the veggies and then fold and roll.
-Repeat this until finished.

Have you ever tried making something like this? Give it a try! Please show me your creations on Instagram by tagging me or by using #planetmanel. Thank you! X

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Happy 3rd Anniversary!! + Cookie Dreams

I can’t believe it, Planet Manel is celebrating her 3rd anniversary! When I started 3 years ago I was feeling so motivated, because I finally found something where I could combine all my interests. I love creating.. I always did. As a child I was always drawing, making mood boards, writing short stories, designing.. With this many interests it’s sometimes hard to choose something. As I also really like animals, I studied ‘Animal Care’. After that I also did ‘Interior Design’. For both I have my diploma and for both things I’ve got a huge passion. Hence why I’m vegan, live in a van and design tiny houses for a hobby. My head is always full of ideas. Anyway.. before we get off the subject, I’m super proud that I kept blogging for the last 3 years. Some months I posted a lot and some months a little less, but I always kept going. I want to tank all my readers and people who followed my journey and parts of my life. Also all the people who made my recipes and a huge thank you for all the sweet messages. I couldn’t have done it without all of you. You are the best!

At the moment I can feel that I’m more focused and that the overall quality is improved. This motivates me even more, because it’s nice to see growth. Blogging is something I could only dream about. I tried it when I was a teenager, but without a real goal, I always gave up after a while. But this time the dream is bigger! I want to inspire you, make you feel happy, show you how easy it is to eat plant-based, to live with compassion and to just make the world a little better, starting with YOURSELF! Even when it’s only a little bit and it’s only changing 1 animal’s life at a time or when it’s your life.. to make you smile, to make you feel good and to let you taste yummy recipes. Talking about recipes. For the occasion I created these delicious vanilla, chocolate chip, cookies. To create the ultimate recipe I seriously baked 50+ biscuits. I had something in my head and I didn’t give up until I found the golden combination. I was so happy when I finally succeeded and I’m excited to share them with you! I called them ‘Cookie Dreams’, because they are a celebrations of dreams coming true.

COOKIE DREAMS

Makes: 6

1 cup plain flour
3/4 cup brown sugar
2 tbs corn starch
1 tsp cinnamon
1/4 tsp baking soda
1/2 tsp salt
1/4 cup sunflower oil
1 tbs plant-based  butter
3 tbs plant-based milk
1 tsp vanilla extract
20 gr dark chocolate (chopped)

-Preheat the oven at 200C.
-Mix all the dry ingredients (except the chocolate) together in a mixing bowl.
-Add the oil, butter, milk and the vanilla extract and mix well, until you have a nice sticky dough.
-Divide the dough into 6-8 pieces and flatten them (until they’re about 1/2-1 cm) on the (with baking paper covered) tray. Leave 3-4 cm between each biscuit, because they will go a little bigger.
-Divide the chocolate on top and slightly push them into the dough.
-Put them in the oven for about 12 min.
-Let them all cool down before getting them off the tray.

Make you dreams come true beautiful people! Oh and please let me know what you think of the Cookie Dreams. I’d love to see your creations.. you can do this on Instagram, by tagging me or by using #PlanetManel. Thank you! X

No Eggelette

Everything you eat, I can eat vegan. Yes, even an omelette! You really do not have to miss out on anything. Except of a bunch of cholesterol. Haha! I heard that you can make omelettes with chickpea flower and tofu and I often eat the chickpea omelette at Paradise Planetbased in London (so good!). So I did some experimenting in the kitchen and eventually created this recipe. It’s so delicious and it definitely hits the spot. It’s so much better than the regular egg omelettes as well. I like to eat mine with a simple salad and avocado. You can also add some (sriracha) mayo if you like. The recipe is for 2 people, so if you just want to just make one, make sure you only use half of all the ingredients. Or you can keep half the omelette batter in the fridge, to make it the next day. Yum!

NO EGGELETTE

Serves: 2

omelette 
1/2 cup PB milk
150 gr silken tofu
1/2 cup chickpea flour
2-3 tbs nutritional yeast
1/4 tsp turmeric
1/4 tsp smoked paprika
1/4 tsp garlic granules
1/4 tsp onion granules
1/2 tsp salt
pepper (to taste)
oil for frying

filling
1 tomato (chopped)
4 mushrooms (chopped)
2 babycorns (chopped)
1 spring onion (chopped)
2 handfuls of spinach
1 handful vegan cheese (grated, optional)
oil for frying

-Mix all the ingredients for the omelette in a kitchen machine until it’s a slightly runny paste.
-Heat the pan, with the oil of your choice, on a medium fire.
-When the pan is hot, pour half of the mixture in the pan and spread it out.
-Divide the cheese on top go the omelette and put the lid on the pan.
-Turn the fire down to a low and let it cook until it dried up and the bottom is slightly brown (3-5 min). Do the same thing with the other half of the mixture.
-In the meantime: Put some oil in a pan and fry all the ingredients for the filling (except the spinach) in a pan, for about 3 min.
-Add the spinach and mix it up until it shrunk.
-Carefully take the omelettes out of the pan and put it on a plate.
-Put the filling on top and fold the omelettes in half.

Did you know you can eat an omelette whilst eating a plant based diet? This recipe is really worth making! If you do, please show me yours on Instagram by tagging me or by using #planetmanel. Thank you! X

Pancake Yay

Tuesday it’s national pancake day. A very important day if you’d ask me, haha! Pancakes are so goodddd.. and it doesn’t matter what time of the day you eat them. It’s totally acceptable to eat them for breakfast, for lunch or dinner and even as a snack or dessert! I realised though, that there is no pancake recipe on my blog yet. I don’t know how that happened, but shame on me. So here we go, a delicious, easy to make, basic pancake recipe. This way you can easily add things, so they will turn out exactly the way you like them. Add a pinch of cinnamon or a tbs of cacao powder. Eat them with fresh fruit, raisins and/or maple syrup or simply eat them with some jam (This is my Jam). I like my ones with cinnamon, blueberries and maple syrup. Such a good combination!

PANCAKE YAY

Makes: 12 mini pancakes

1 cup flour
1 tbs (coconut) sugar
1/2 tbs baking powder
1/2 tsp salt
1 cup oat milk
oil for baking

-Mix all the dry ingredients in a mixing bowl.
-Add anything you like (cinnamon, cacao powder, raisins, fruit..) and mix it in as well.
-Slowly add the oat milk and mix until you have a nice smooth batter.
-Heat some oil in a frying pan on a medium-high fire.
-When the oil is hot, carefully put some batter in the pan with a big spoon (depending on your pan, you can bake 3-4 at the same time).
-When the pancakes are (almost) dry on the top, you can flip them over. They are ready when they have a nice golden colour.
-Do this until the batter is finished.

Did you know it was this easy to make pancakes vegan? And you will be surprised how nice and fluffy they will be. The perfect pancake for any time of the day! Will you make these on pancake day? Don’t forget to share it with me. You can do this by tagging me on instagram or by using #planetmanel. Thank you! X

VE(GAN)RY DUTCH

When I was a child, we went to my grandparents every Sunday. My grandma always had a big pan of vegetable soup ready for lunch and I always liked it a lot. I just love vegetables and I love soup. But one of the main reasons I loved it, is because in the soup she always put little meatballs, made by herself, out of mince meat. I was always happy to have a lot. Obviously I don’t like that anymore, but if there is a way to make the little balls vegan, then why not right? A while ago I saw a very nice Dutch blogger (@wateetjedanwel), making the little meatballs out of a vegan mince meat. The brand she used, we don’t have in the UK, but we do have something similar from ‘The Meatless Farm Co’. So I thought I give it a go. I experimented a little to make it taste like my grandma’s and I think I came pretty close. I love this soup so much. It’s just so good! It serves 6-8 people, but I ate the whole pan in 2,5 days, all  by myself.. haha! If you can’t do this (and it’s very understandable if you can’t), you can freeze it too or share with your family and friends. It’s a great family recipe!

VE(GAN)RY DUTCH

serves: 6-8 

soup
-2L vegetable stock
-1 can chopped tomatoes
-1 big onion (chopped)
-2 cups broccoli (chopped)
-2 cups cauliflower (chopped)
-2 cups carrots (chopped)
-2 cups green cabbage (chopped)
-1 cup leek (chopped)
-1 cup celery (chopped)
-1 tbs olive oil
-big handful fresh parsley (chopped)
-2 tbs nutritional yeast
-2 cloves of garlic (minced)
-1/2 tsp smoked paprika
-salt/pepper (to taste)

little meatless balls
-1 pack vegan mince meat (the meatless farm co)
-1 clove garlic (minced)
-1/4 tsp smoked paprika
-1/4 tsp onion granules
-1/4 tsp black pepper
-1/4 tsp salt

-Put the onions and garlic in a big soup pan with the oil and fry for about 3 min.
-Add all the vegetables and fry it all together for about 5 min. Keep mixing regularly.
-Pour the vegetable stock over the vegetables, add the chopped tomatoes and let it come to boil.
-In the meantime prepare the little meatless balls:
-Put the mince meat in a bowl and add the spices. Mix it very well, using your hands.
-Roll little balls out of the mixture (about 2-3 cm).
-Add the nutritional yeast and the smoked paprika to the soup and add salt and pepper to taste. Mix well.
-When the soup is simmering, add the meatless balls and the parsley and let the soup simmer for another 10-15 min.

Will you make this soup? You won’t be disappointed when you do. Please show me your results on Instagram, by tagging me or by using #planetmanel. I’ll give you a shoutout when you do. Thank you! X

Thirty

It is true.. I’m 30 now! I still can’t believe it. It’s not like I can’t handle it, it’s more that I just can’t believe that I’m on this earth for 30 years already. Time flies. It makes me feel grateful to have reached this beautiful age, but I’m also living in a midlife crisis for the past 10 years already, haha! I always start overthinking it all and start panicking about everything I didn’t do yet in my life. I’ve got so many plans and there is just so little time. Now and again I just need a reality check though and I do realise I’ve done so much to be grateful for: I saved a pig (very important), started a blog a few years ago, converted a van (+ living in it) and I’m almost finished my nutritionist course. These are 3 things that I really really wanted to do in my life and were all on my bucket list. I can only imagine that, because I’ve done these things, life can only get better. Anyway, I thought it definitely deserved a cake and so I made a double cake for my 30th, with a nice filling in the middle. It’s an easy recipe, but all together it takes bit of time though, because of the cooling dow process. I hope you will love it though, just as much as I do (I’m actually having a piece whilst typing this.. YUM!).

THIRTY

serves: 10-12

cake
2 cups self raising flour
1,5 cup brown sugar
6 tbs cacao powder
1 tsp cinnamon
1/2 tsp baking powder
2 cups yogurt
1 cup sunflower oil
4 tbs maple syrup
splash of milk
oil for greasing

filling
10 medjool dates (soaked)
10 biscoff biscuits
3 tbs coconut milk

buttercream
500 gr butter
1 cup icing sugar
3 tbs cacao powder
1/2 tsp vanilla extract
1/2 tsp cinnamon

decoration
-1 tbs desiccated coconut
-2 tbs freeze dried rasp/strawberries
-1 tbs Biscoff crumbs

2 cake tins (same size)

-Preheat the oven at 180 C.
-Mix all the wet ingredients in a mixing bowl: yogurt, sunflower oil, maple syrup.
-Mix all the dry ingredients together as well: flour, sugar, cacao powder, cinnamon baking powder.
-Gradually mix in the dry ingredients into the wet ingredients and add a splash of milk to make it more runny.
-Grease 2 cake tins and divide the mixture in 2, before putting them in the oven for about 30-35 min.
-In the meantime make the filling: put all the ingredients in a kitchen machine and blend until smooth.
-Take the cakes out of the oven and let them cool down completely.
-In the meantime make the buttercream: put all the ingredients in a kitchen machine and blend until smooth.
-Put the filling on one of the cakes and put the other cake on top.
-Cover the whole cake with buttercream, decorate it and put the cake in the fridge for at least 2 hours.

How do you deal with your age? Do you find it hard to get older or can you also be grateful about it? I hope you will celebrate though and maybe even by making this delicious cake. If you do, please tag me on Instagram, so I can give you a shoutout. Thank you! X

Honest Heart

What is better than a caramel covered heart? Well, I guess that would be a heart that truly cares about your heart. Isn’t that where love is all about?! Caring for each other. Real, honest love. Valentine’s Day is nice and all, but it’s also quite commercial. Make sure that the day of love isn’t ending in something superficial, but show the people you love how much you really care about them. You can start with making them this caramel heart. Hehe.. A pure honest heart, because there aren’t any bad ingredients in here. All healthy and good for you. In fact, the first ingredient you will see, are chickpeas! Sending you lots of love from me to you!

HONEST HEART

serves: 6-8

Cake
1 can chickpeas (drained)
1/2 cup peanut butter
1/2 cup of maple syrup
6 soft medjool dates
Splash of milk
1/2 cup almond flour
1/4 cup desiccated coconut
4 tbs cacao powder
1/2 tsp baking soda
1/4 tsp salt

Caramel Topping
10 medjool dates
1/4 maple syrup
1/3 cup coconut milk
1/4 tsp vanilla extract
pinch of salt

Dried (or fresh) berries (optional)

-Preheat the oven to 180C.
-Mix all the wet ingredients in a food processor until a smooth paste: peanut butter, maple syrup, dates and a splash of milk.
-Add all the dry ingredients to the paste: almond flour, coconut, cacao powder, baking soda and the salt. Blend until you have a sticky dough.
-Put the the dough onto the baking tray and shape it into a heart (2-3 cm thick). Put the tray in the oven for about 20-25 min.
-Mix the ingredients for the caramel sauce in a food processor until a smooth sauce.
-Let the heart cool down and put the caramel sauce on top. Decorate with fresh or dried fruit.

Are you celebrating Valentine’s Day? Are you celebrating with your lover or with all the people you love? Whatever you do, spread the love!! I’d love to see your creations of this Honest Heart. Please show me on Instagram, by tagging me or by using #planetmanel. Thank you! X

About Sprout

Remember the recipe ‘Stamp-Pot‘? A great dish for this cold winter weather and that’s why.. Here is another stamppot recipe! This time with brussels sprouts, sage and with ‘rookworst’ (it’s a Dutch sausage: smoked sausage) from the Vegetarsiche Slager (Vegetarian Butcher). This one is soooo good. I even find it much better than the original rookworst, because the taste and structure are the same, but it doesn’t have all the fat dripping out (also, it doesn’t have any mashed up animals in it, which is a big pre!). Unfortunately, they don’t sell this in the UK (yet?), but you can use any other plant-based sausage to substitute it. Preferably sausages with a smoky flavour. I loveeee brussels sprouts, but even people who aren’t a big fan of this least liked vegetable, do often like this recipe. So give it a try!

ABOUT SPROUT

Serves: 2 

2 rookworsten (or any other sausage)
500 gr potatoes (chopped)
300 gr brussels sprouts (halved)
1 red onion (chopped)
1/2 avocado (smashed)
3 cloves of garlic
4 big sage leaves (chopped)
splash of oat milk
1 tbs olive oil
salt/pepper (to taste)

-Preheat the oven at 220C.
-Put the chopped potatoes, the brussels sprouts, the onion and the garlic in an oven dish. -Divide the olive oil over it and mix it all up. Then put it in the oven for about 30 min or until soft.
-In the meantime, heat up the rookworst (or any other sausage) the way it’s described on the packet.
-Take the dish out of the oven and mash it all together, together with a big splash of oat milk and the avocado.
-Add salt and pepper to taste.

Do you know what is a ‘rookworst’? Did you ever try the original one or did you even try this vegan version? I would love to know if you liked it and what you think about this stamppot recipe. I think it’s a great combination! Please leave a comment below or contact me on Instagram. Whenever you make one of my recipes, please tag me or use #planetmanel and I will give you a shoutout! Thank you! X

XMAS STARS

This recipe is inspired on a treat I saw at Starbucks. Those were not vegan and a little different, but I just loved the idea of a star for Xmas. So I came up with this recipe and it’s super delicious and not that hard to make. The chocolate in the middle is also not too bad as it’s made with sweet potato. I will serve them with custard (I will use the one from Oatly). I already tried this combination with the test version and it’s super delicious. I think this recipe looks so festive. I will serve them for dessert after ‘My Xmas Dinner‘, but you can also serve them with tea/coffee in the afternoon. I hope you will like them as much as I do.

XMAS STARS

makes 12

2 sheets of pastry (I used Jus-Rol)
100 gr sweet potato
3 tbs butter
2 tbs maple syrup
1 tbs oat milk
50 gr chocolate
1/2 all-purpose flour
1/4 tsp baking powder
4 tbs hazelnuts (chopped)
gold (optional)

-Preheat the oven at 220C.
-Put the sweet potato in the oven for about 45-55 min and then turn the oven down to 200C.
-Take the inside of the sweet potato and put it in a mixing bowl.
-Melt the chocolate au bain marie and mix this with the butter, maple syrup and the oat milk. Mix it well.
-Mix the flour and the baking powder together and mix this into the chocolate mixture.
-Cut each pastry sheet in 6 squares.
-Make a cut from every corner, halfway to the middle. Then fold the corners.
-Put 1 big tbs of chocolate batter in the middle of the star and sprinkle the hazelnuts on top.
-Put them into the oven for 15 min or until golden brown.
-Put little bits of gold on top.

Will you make these super festive stars? For dessert or for in the afternoon? I would love to see your creations! You can show me on IG by tagging me or by using #planetmanel. Thank you! X

MY COMPLETE XMAS DINNER

When you read this I’m on my way to the Netherlands. I’m going by car/ferry this year, so I can take my dog Nola. Tomorrow I will celebrate Xmas with my family, as that is the only day we can all make it. After the presents we will enjoy our Xmas dinner. This year I’m making the whole Xmas dinner by myself. Years back we always all made one dish each, last year my brother and sister in law made dessert, but it looks like this year it’s just me. I do like to make everything by myself, but I also think it’s a shame, because I always enjoyed the dishes of others too. And just the idea you made it together is nice. But because I’m making everything by myself, it does mean that I can share a complete Xmas dinner with you (8 dishes in total). I will give you all the recipes I made for the dinner itself and I will give you dessert separately (so 9 recipes if you include dessert). You can find the ‘Xmas Stars‘ dessert here. I chose to make it into a buffet style, so I can make lots of separate dishes and everybody can eat what they like best. If you want to, you can choose one of them (the chicory for example) as a starter. It’s up to you. This Xmas dinner is enough for 4-6 people. I hope you will enjoy the recipes.

VEGAN WELLINGTON

2 pastry sheets
600 gr mushrooms (chopped)
2 steakcs (I used Vivera) (chopped)
2 onions (chopped)
2 small cloves of garlic (minced)
handful of parsley (chopped)
salt/pepper (to taste)
1/2 tbs butter

-Preheat the oven at 200C.
-Fry the onions and the garlic in a frying pan for about 3 minutes.
-Add the mushrooms and fry them until they start to get smaller (about 3-4 minutes).
-Add the steakc, the parsley and add salt and pepper to taste.
-Grease a baking tin with butter and put the pastry sheet inside.
-Make sure that all the water from the filling is gone before you put it in the baking tin.
-Cut out a big rectangle (as big as the baking tin) and cover the top. Make some cuts in the top and put it in the oven for about 40 minutes, or until golden brown.


FRIED RICE

100 gr of rice
100 gr firm tofu
1 onion (chopped)
1/2 courgette (chopped)
1 carrot (grated)
1 bell pepper (chopped)
2 tomatoes (chopped)
2 pak choi (chopped)
2 cloves of garlic (minced)
1 tbs soy sauce
1/2 tsp chilli flakes (optional)
1 tbs olive oil
1/2 tsp ground turmeric
1-2 tbs sesame seeds
3 tbs peanuts (chopped)
salt/pepper (to taste)

-Cook the rice as described on the package.
-Fry the onion for about 4 min in some olive oil.
-Scramble the tofu: crumble it up and add the garlic and the turmeric. Mix it all together for about 3 min with salt to taste on a high fire.
-Add the courgette and fry again for about 3-4 min.
-Add the carrot, bell pepper, tomatoes and pak choi and keep mixing it for about 3-4 min.
-Then you can add the rice, the soy sauce (use more if you like), the chilli flakes, the sesame seeds and some salt and pepper to taste. Mix again until everything is mixed up well.
-Sprinkle the peanuts on top.


AUBERGINE

1 aubergine (sliced)
3 tbs olive oil
300 gr cherry tomatoes (cut in half)
1 shallot (chopped)
1 small clove of garlic (minced)
handful of fresh  basil
salt to taste

-Cut the aubergines in big slices (about 1 cm thick).
-Brush the on both sides with some olives oil.
-Put them on the grill until you can see black lines (about 3 min each side).
-In the meantime fry the shallot and the garlic in a frying pan. Add the tomatoes after about 2 minutes and fry them until they become a little soft (about 2-3 min).
-Add the basil and salt to taste.


CHICORY

2 chicory
4 slices of ham (I used the vegan Quorn)
handful of cheese (grated) (I used daiya)
3 tbs corn

-Preheat the oven at 200C
-Cut the chicory in half (in length) and cut out the hard bit in the middle.
-Put them in an oven dish and put a slice of ham on each half.
-Divide the corn on top and then sprinkle the cheese on top.
-Put it in the oven for about 20-25 min.


CAULIFLOWER

1/2 cauliflower
2 tbs nutritional yeast
splash of oat milk
salt to taste
1 tbs of olive oil

-Chop up the cauliflower very finely. You could also use a kitchen machine and pulse a few times.
-Fry the cauliflower with the olive oil and a bit of salt in a frying pan until it becomes a little soft (about 5 min).
-Add the nutritional yeast, mix it up and then add a splash of oat milk. Mix well until the nutritional yeast and the oat milk form a sauce.


BRUSSELS SPROUTS

250 gr brussels sprouts
4 cloves of garlic (cut in half)
1 tbs olive oil
salt/pepper (to taste)

-Preheat the oven at 220C.
-Put the brussels sprouts and the garlic in an oven dish and add the olive oil + salt/pepper to taste. Mix well.
-Put them in the oven for about 20-25 min.


MASH

300 gr potatoes (peeled and chopped)
200 gr carrots (peeled and chopped)
splash of oat milk
1-2 tbs butter
1 tbs whole grain mustard
2 tbs nutritional yeast
salt to taste

-Cook the potatoes and the carrots for about 20 min.
-Mash them up together with the oat milk and the butter.
-Add the mustard, nutritional yeast and some salt to taste. Mix well.


SALAD

1 cucumber (chopped)
3 tomatoes (chopped)
1 big avocado (chopped)
handful of basil (chopped)
handful of parsley (chopped)
1/4 cup black olives (sliced)
2 tbs Caesar salad dressing (I used ‘Follow Your Heart’)
salt/pepper to taste

-Mix everything together in a big bowl and add salt and pepper to taste.

 

What are you having for Xmas? And will you make everything by yourself or do you have help? Will you copy my Xmas dinner or make some of my recipes? Please let me know or show me on IG by tagging me or by using #planetmanel. Thank you! X