Labor Day Roundup

Labor Day marks the end of summer, and here we are with it fast approaching. Summer has flown by, and I’m pretty ok with that. It has been hot here in the northwest, and I’m not really into heat. Fall is my favorite, at least it has been historically, I’ve never experienced a northwest fall, so I’ll let you know. Labor Day itself will be fun for us this year. My 3 year old is running her first race! She has been watching and cheering me on for the triathlons I have completed this year, and has been asking to race herself. We found an opportunity and she’s going to go for it.

I have a few suggestions for your Labor Day plans, whatever they may be.

Vegan Pasta Sauce
Vegan Pasta Sauce

If your running a race, let me suggest fueling up the night before with my loaded pasta.




Pacific Rim Kabobs
Pacific Rim Kabobs

If your grilling; some kabobs




Best Ever Rice and Beans

For a camping trip; best ever rice and beans.





Vegan Mud Pie Ice Cream
Vegan Mud Pie Ice Cream

If you’re simply celebrating the end of summer; Ice Cream 


Vegan Cauliflower Alfredo Sauce

Vegan Cauliflower Alfredo Sauce
Vegan Cauliflower Alfredo Sauce

Here is a delightful, rich, creamy, spoon-licking good vegan Alfredo sauce. It is also soy free, nut free, and tastes a bit like actual Alfredo (my husband said so). I have only made this a few times and served it over pasta every time, but I believe it would also be wonderful in a white lasagna, or a vegan moussaka. I’ll let you know when I try them.

The amazing thing about this sauce is it is actually pretty darn good for you, and yet has the creaminess and sumptuousness you expect from a cream based sauce. I started this recipe off from a recipe on Pinch of Yum. It was a wonderful place to start. I added a few things to give it a little more body and cheesiness without the cheese.

How are you going to use this sauce?

Vegan Cauliflower Alfredo Sauce 


  • 6 cups vegetable or mushroom broth (I used a mixture of both)
  • 6 cups cauliflower florets
  • 8 large cloves garlic, minced
  • 2 tablespoons soy-free Earth Balance
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon pepper (more to taste)
  • ½ cup unsweetened non-dairy milk (I used homemade almond milk)
  • 2 TBL tahini
  • 2 TBL nutritional yeast


  1. Bring vegetable broth and cauliflower to a boil, cooking until tender, 7-10 minutes.
  2. While cauliflower is cooking melt Earth Balance over low heat, add garlic and saute until soft and fragrant, but NOT browned. The garlic will turn bitter if browned.
  3. Strain cauliflower reserving 2 cups of the vegetable broth.
  4. Combine cauliflower, 1 cup of the vegetable broth, salt, pepper, non-dairy milk, tahini, and nutritional yeast. Blend until smooth. I used an immersion blender, but you could blend in a stand blender as well.
  5. Taste and adjust seasonings to your liking.