Avocado raspberry rice cake “toast” made mashed avocado, fresh raspberries, and gluten-free granola on rice cakes. Perfect for an easy breakfast or snack!
How was your Valentine’s Day?
Last night M and I made homemade pasta for the very first time with one of my favorite couples.
It was so much fun, friends!
I know you, dear reader, probably understand this more than most; that food tastes better when you put time, energy, and love behind it.
You can absolutely taste the difference in a homemade noodle vs. your average dried pasta.
They’re snappier, chewier, and just…tastier.
Because they’re fresh but also because *you* made them.
We did the process start to finish; mixing the batter, chilling it, adding flour, lots of flour, rolling it into long skinny spaghetti, then boiling it.
Finally, we doused the quirky noodles in vegan bolognese and scooped them up in fast forkfuls washed down by Pinot Noir.
It was a special night celebrating the day of love and chocolate with friends that feel like family.
Honestly, I hope it becomes a new tradition!
Another tradition I’ve yet to share with you is Avocado Raspberry Rice Cake Toast.
This sweet and light breakfast has been on repeat here at F&V for the past few years!