Springtime Pasta Alfredo with Peas - vegan & gluten free

I first read about making creamy, vegan things from cashews a few years ago in a gourmet vegan cookbook my mom checked out from the library. I don't remember the title, nor the chef, but he was somewhat famous and vegan. So, not really famous, probably, but well known within a niche, perhaps? Anyway, at that time, gourmet+vegan was a much newer idea, and making whipped cream from cashews? Well, that was just crazy innovative.

Fast-forward to the present, and cashew cream sauces are a regular thing on blogs, and cashew whipped cream isn't as crazy as it once sounded. The idea has been floating around in the back of my head for quite a while at this point, but most of the recipes I've seen for cashew alfredo sauce instruct the cook to soak the nuts overnight. Now, maybe you're more on top of things than I am, but I rarely plan a weeknight dinner a day in advance. Or two, really, if you need to be sure you have the appropriate ingredients.

Grapefruit Cake - gluten free & dairy free

This is the second recipe in a row that is legitimate dessert AND breakfast food. You are welcome. 

I made this cake for my mom on Mother's Day, and it was a big hit with both her and my dad. Mr Official Taster? not so much. But, awesome wife that I am, I anticipated that and there were cookies for him. (Impressed? Don't be. I had dough stored in the freezer, so all I had to do was slice and bake.) I liked it, but I thought it needed just a touch more sweetness. A glaze on top or a sweeter variety of grapefruit to begin with would solve that issue.

Coconut Bread - vegan

I have had this recipe pinned since March. And while that's not as egregious a lapse as some, it was still too long. First off all, it comes together in a snap. Two bowls and a spoon are really all you need. Plus, obviously, a loaf pan, though you could make muffins instead. There's no rise time, yeast, or kneading, so it's not intimidating to those of you still scared of bread. (b-t-dubs, please don't be. it's not scary. Maybe start with some no-knead? or a super forgiving loaf?) Also, it doubles as a cake. I mean, it's not a fancy cake, but if you have a mid-week hankering for dessert, this fits the bill (and then, breakfast the next morning).

Mark Bittman's VB6 Review & Giveaway

Mark Bittman's newest book, VB6, came out last week. He's been a food writer for as long as I can remember noticing there were food writers; I have several of his other cookbooks, and I have lots of recipes saved from his New York Times columns. I like his recipes, and I like his food philosophies, which sound quite similar to those of Michael Pollan.

Anyway, in VB6, Bittman writes about his food lifestyle and diet. "VB6" stands for Vegan Before 6, which is just what it sounds like. Most days, he's a vegan until 6pm, at which point his food "rules" no longer apply. This means there's still wiggle room and room for decadence, and it also means it's a lot easier for him to be sociable. It's not an all-or-nothing approach to diet.