Dessert Before Dinner
After spending the afternoon at Barnes and Noble writing a paper for school and researching the art of gluten-free cupcake making for a future project, I was seriously craving some cupcakes!! Even a chai tea latte couldn’t stave off the craving 😉
Instead I opted for some red velvet flavored fro yo 🙂 Actually once I got to the frozen yogurt place I sampled the red velvet and it really just tasted like chocolate. I mean, it tasted just like red velvet cake, but let’s face it, red velvet cake is really just pretty chocolate cake. I don’t like chocolate ice cream so I got a couple other flavors instead: cheesecake (holy yum!) with Butterfinger pieces, peanut butter with a brownie chunk and chocolate sprinkles, and tart blueberry pomegranate with coconut. They were all out of rainbow sprinkles 😦
Oh my goodness, so so good.
The bottom was a puree of white beans, tofu, sauteed bok choy greens, and some roasted red pepper pesto, plus some nutritional yeast, pepper, onion powder, salt, and basil. Topped with angel hair pasta tossed in more roasted red pepper pesto. At the last minute I threw on some sundried tomato pieces.
I’m glad I added the sundried tomato- it made the dish! To be honest, the bites without it were a little bland. It kind of tasted like some kind of vegan alfredo or something, I’m not sure. The dish wasn’t a homerun, but it’s definitely got potential!!
All together now:
How’d that glass of wine sneak in there?!? Don’t worry, it was only a baby glass- cuz we’re running in the AM!!