Cass B Chickpea

For the last two weeks, I traveled to a few southwest national parks. I drove over 5,000 miles, visited 4 national parks, saw the Texas Historic Winter Storm, and ate loads of vegan food.  I started my journey with the goal of driving from Atlanta, GA to Dallas, TX before continuing from Dallas to Big Bend National Park. However, the forecasts talked about a historic weather event coming with the worst night being Sunday night. I adjusted my plans to try to go under the storm by going through Houston and staying in San Antonio for Saturday night hoping to make it to my destination on Sunday before the storm. The idea was great, but the storm was bigger than expected. The temperatures dropped and ice patches began to form about 90 miles from San Antonio. After I slid on some ice, I decided to find the nearest hotel and call it a night. The next day, I found a Texas resource of road conditions that showed half of the roads to get to Big Bend were fine, so I left that hotel and started to

Vegan alfredo can have many bases. I rotate between three - cashew, cauliflower, and potatoes. The potato alfredo is thicker and creamier than the others and full of protein.  My potato alfredo has 4 parts: vegan cream cheese, vegan parmesan, potatoes, and spices.  I make the vegan cream cheese and vegan parmesan from scratch using ingredients I buy in bulk. If you don't have time to make these, buying store bought versions should work just as well.  I start by making the vegan parmesan and setting it aside. Then I make the vegan cream cheese while boiling the potatoes. Then I blend it all together and put on top of my favorite noodles. I love using the Banza brand pasta noodles which add extra protein to the meal.  Feel free to like or share this recipe and let me know how you like it.  I'll be sharing the cauliflower and cashew cream base throughout the next couple of months, so stay tuned.  Vegan, Potato Alfredo Yield:  6 servings Prep tim