We recently heard of an interesting food challenge that we just couldn't pass up. The blog, Gluten Free by the Bay [1], created a blogging festival to collect recipes for a friend in need. Karina, a.k.a. The Gluten Free Goddess [2], recently found she has a bevy of allergies in addition to gluten. The Cooking for Karina blogfest challenged food bloggers to put together a recipe avoiding not just your run-of-the-mill food allergens, but also less common allergens such as lemon, avocado, papaya, kidney beans, soy beans, and pineapple to name just a few. What we came up with is a bright, satisfying rendition of a classic comfort dish, pasta Alfredo. Our version uses marinated, julienned zucchini in lieu of conventional pasta, and the perhaps surprising combination of cashews and pine nuts to create a rich, delicious sauce. Vegan Alfredo with Marinated Spagini: serves 2 Fresh Alfredo Sauce: 1C cashews, soaked 1/2C water 1/4C pine nuts, soaked 3T olive oil 2T sweet onion, chopped 2t...