Normally on a Thursday night I go for something simple for dinner: pasta, rice and beans, a salad, maybe even just a bowl of oatmeal. Yeah, that's how exciting it can be in the Well on Wheels kitchen when not cooking for clients. But I have a class coming up next week and I wanted to test some recipes.
The portobello mushroom caps looked particularly good, so I picked up a couple with the intention of marinating them in a balsamic vinaigrette then baking them in the oven. I would serve them with leek and baby pea risotto with ratatouille. This seemed like a good plan, but I just felt like the "meat" portion wouldn't be substantial enough, so I decided to fill the caps with some tamari marinated tofu. Perfect! If only I had a handful of shredded Daiya mozzerella to melt on top, this meal would've been over the top. It was pretty delicious, nonetheless.
Although the meal was filling and satisfying, I was craving something sweet for dessert. I browsed the fridge: nothing. Then the freezer: the mango ice pops just weren't gonna cut it. And then I noticed a little box of pearls on the freezer door, tapioca pearls. Eureka! These would work perfectly with the leftover coconut milk I had in the fridge and the fresh strawberries I had bought earlier in the day. It was a little tedious stirring the heated mixture for about 20 minutes, but in the end, worth it. The perfect ending to a perfect meal.