In 2010 I started writing my first cookbook. Inspired and excited, I drove to the store and bought myself a light pink three ring binder, a few colorful dividers, and a packet of loose leaf paper. Back at home I started transferring the notes I had scribbled in a journal (i.e. the table of contents, a few recipes sketched out, some narrative explaining my vision, etc) into my new, super-organized, three ring binder cookbook. Between each page I left open spaces for the photographs I planned on taking with my old film camera that I would later develop and tape next to each hand-written recipes.  

I was feeling awesome, finally realizing my dreams. 

Then Jason came home. I showed him my cookbook and told him about my new super-organized plan to fill it up and find a publisher.  After explaining my plan, I waited for his enthused response. The look on his face was unreadable although it was clear that he was skeptical. So I prompted him.

“It’s cool, right?”
He paused for a minute. Then “I don’t get it. You are writing your cookbook in a three-ring binder.”
“And then what? Are you going to mail your binder off to publishers with a note ‘please send back if uninterested, it’s my only copy?”
“Um.” I tried to defend my idea but there really was nothing to be said. It was in that moment that I realized I might fallen a bit too far behind the technological times. 

I have since abandoned my three ring binder idea. The cookbook has been put on hiatus as well as life has filled up with switching jobs, buying (and fixing up) a house, having (and raising) a baby, starting The Sweet Life, and being pregnant all over again. In all that transitioning the three ring binder is long gone and sadly it was my only copy. Many of the recipes are still in my head and I am happy to say that I’ve become WAY more computer savvy in the years since. 

This Alfredo Pizza was one of my first recipes that I filed away in that binder and I figured I should revive it now, as it may be a long time before seen in print. 

Vegan Chicken Alfredo Pizza
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"Chicken" Alfredo Pizza
  1. 1 homemade or prepared pizza crust
  2. 1 batch Cashew Alfredo Sauce (recipe follows)
  3. 1 large handful fresh arugula, chopped
  4. 1/2 cup artichoke hearts, chopped
  5. 3/4 cup vegan "chicken" breast, sliced (I used Beyond Meat)
  6. 1/2 cup non-dairy cheese, optional
  7. freshly ground pepper
Alfredo Sauce
  1. 2/3 cup raw cashews, soaked 4-6 hours
  2. 1/3 cup water
  3. 1 tbsp + 1 tsp nutritional yeast
  4. 2 tsp fresh lemon juice
  5. 1-2 garlic cloves, crushed
  6. 1 tbsp non-hydrogenated vegan butter (I use Earth Balance)
  7. 1/4 tsp salt
  1. To make the Cashew Alfredo, drain and rinse the cashews. Place all the ingredients in a high-powered blender and process until cashews are completely smooth, scraping down sides as necessary. You may need to add a little water as you go.
  2. Prepare your favorite pizza crust.*
  3. Preheat the oven to 375 degrees Fahrenheit.
  4. Top pizza with Cashew Alfredo Sauce followed by arugula, artichoke hearts, vegan chicken, and non-dairy cheese. Sprinkle with pepper and bake 10-12 minutes until crust is browned and cheese has melted.
  5. Let cool slightly before serving.
  6. *I usually buy (and recommend) pre-made refrigerated pizza dough. Once baked, it tastes as fresh as if made in your kitchen while eliminating all that rising time.
My Darling Vegan

Is it just me or is technology growing out of control? 

It makes me sad that Eden will grow up in a world where books are read on tablets, conversations will be had over text, and cookbooks will be stored as computer files (okay that one makes sense).  Is it time that I just accept these things and move forward with everyone else? 


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