Vegan Alfredo

Recipe from: Cupcakes and Kale, courtesy my friend Aria

I love alfredo sauce. Love it. But I’m trying to drastically reduce my dairy intake, so I was delighted when my friend Aria told me about this yummy recipe she tried. While it doesn’t quite measure up to the perfection of regular alfredo, it is still quite tasty in its own right. It’s also luxuriously creamy.

So what was the secret? Creamed cauliflower and white beans! Who knew? Olive oil gives it a yummy taste, too. It also has sundried tomatoes and kale.

I, personally, didn’t enjoy the little bites of bitterness from the kale, so next time I think I would substitute cooked spinach instead. Other than that, it was great.

Serve over rice pasta to make it gluten free.


Raw for Mother’s Day

#1 -banana crepes with coconut cream and fresh strawberries

#2 -tacos with golden flax corn tortillas, seasoned sunflower seed “meat” and fresh guacamole

#3 -cocoa-coconut ice cream

Recipe from:

Pureed ripe bananas and lemon juice are dehydrated and cute with large biscuit cutters to make crepes. Cream is made by creaming fresh coconut meat with some of the coconut water, agave nectar, and freshly scraped vanilla bean. Sliced strawberries complete the ensemble.

Recipe from: Raw Food, Real World

Tortillas are made by pureeing golden flax seeds, raw frozen corn, a red bell pepper, fresh lime juice, salt, a limited spices. “Meat” is made by soaking sunflower seeds, sundrying tomatoes, and processing them with scallions, cilantro, agave nectar, and the usual assortment of taco seasonings–cumin, chili powder, cayenne, garlic powder, coriander, etc. Guacamole is made with ripe avocados, lime juice, diced tomato, garlic paste, cumin, chili powder, and salt and pepper. Stir in a little cilantro, frozen corn, jalapeno, and diced tomato.

Serve with shredded lettuce and diced tomato.

Recipe from: unknown

The meat of numerous coconuts is creamed with several cups of almond milk, coconut sugar, cocoa powder, and freshly scraped vanilla bean. Pour into an ice cream maker and out comes luscious, creamy, melt-in-your-mouth ice cream.

Cowboy Potato Skins

Recipe from: me

One thing I love about this recipe–besides its being crunchy and delicious–is that its a perfect way for low-carb eaters to have the pleasure of eating potatoes without spiking their blood sugar. They also fill up a lot of space on the plate so it looks like a hearty breakfast.


  • potato skins leftover from making potato soup (I had ten halves)
  • 1/4 c. melted butter (can be made truly dairy-free by using oil)
  • 2 tsp. paprika
  • 2 tsp. onion powder
  • pinch of salt
  • dash of pepper


Lay out your potato skins on a large cookie sheet. Using a pastry brush, smear the fleshy inside of each skin with butter. Sprinkle with salt, pepper, paprika, and onion powder.

Bake at 425 degrees for 10-15 minutes or until golden and crispy. Serve with eggs and sausage and black coffee for a breakfast fit for a cowboy. (I just had to say that ’cause it sounds good, but I don’t like sausage and I don’t drink coffee, and if I did drink coffee it would be loaded with cream.)

Key Lime Pie

Recipe from: Rainbow Green Live-Food Cuisine, altered by me

Beautiful, refreshing, and carb-free. What more can you ask?


  • 2 cups pecan meal (made by grinding pecans in a small food processor or blender)
  • 1/2 tsp. nutmeg
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. sea salt
  • 1/4 – 1/2 tsp. extra virgin coconut oil
  • (optional) 1 tbsp. coconut sugar
  • 2-3 ripe avocados, chilled in the refrigerator
  • the meat of two young coconuts (can be substituted with coconut milk from a carton)
  • 1 cup coconut water (see above)
  • 6 tbsp. lime juice
  • 6 tbsp. lemon juice
  • 1 tsp. vanilla extract in glycerin (We buy ours from Trader Joe’s. Skip the vanilla if you only have an alcohol-based variety)
  • 1/2 tsp. sea salt
  • stevia to taste


To make the crust, process in a blender or food processor the previously-measured pecan meal, nutmeg, pepper, salt, coconut sugar (if using), and 1/4 tsp. coconut oil. If you don’t have coconut oil on hand, use a neutral-flavored cooking oil (no olive oil). The mixture should be just slightly moist enough to press into a pie dish and hold its shape. Add a smidgeon more oil if necessary. Then, firmly press the mixture into a pie dish or several small tart pans. Freeze for one hour.

Meanwhile, if you’re feeling adventurous, crack open two young coconuts, drain the water, and scrape out the coconut meat. If you’re not feeling so adventurous, or, if you don’t have a high-speed blender such as a vita mix, measure one cup coconut milk from a carton. Scoop out the flesh of your avocados (two if using small tart pans, three if making a traditional-sized pie). Blend the avocados, coconut meat + water/or measured coconut milk, lime juice, lemon juice, vanilla, and stevia. Start with a good ten drops of the stevia, then sample and contuing adding more drops until you reach your desired sweetness. Everyone’s taste seems to be different when it comes to stevia.

When the mixture is light and creamy with no remaining avocado or coconut chunks, pour it into the frozen pie crust. Place the pie in the refrigerator for half an hour to let it set, then its ready to garnish with lime slices or serve as is.

Note: The filling will have the consistency of pudding and will not retain its shape when served, which is why mini tart pans are nice. The full-sized pie is a big mass of scrumptious mess.