Archives for category: Vegetarian



Servings: 8

Time: 45 mins.


  • 2 Cups Rolled Oats
  • 1/3 Cup Flax Seeds
  • 1/2 Cup Raw cashews, roughly chopped
  • 1/2 Cup Raw pumpkin seeds
  • 1/3 Cup candied ginger, finely chopped
  • 6 Dried figs, roughly chopped
  • 2/3 Cup Agave syrup, maple syrup, or honey. Keep in mind it’s no longer vegan if you use honey.
  • 1/3 Cup coconut oil, melted


  1. Preheat oven to 300 degrees.
  2. Line a pan with foil and spray with nonstick spray.  Lining pan with foil makes for easy removal and clean up.
  3. In a large mixing bowl combine the oats, seeds, nuts, ginger, and figs and stir til combined.
  4. Stir in oil and syrup to coat all ingredients evenly.
  5. Spread mixture onto baking pan and press firmly.
  6. Bake for 20-30 minutes, or until golden brown.
  7. Let bars cool COMPLETELY in pan before removing.
  8. Once bars are cool, remove from pan, and cut into 8 bars.

Store in an airtight container for up to 2 weeks.




trufflemac1Truffle Mac & Cheese

This is the best mac and cheese I’ve ever put in my mouth. It’s rich, it’s earthy, and the onions add a slight sweetness to this indulgent savory dish. The smell of the truffle is heavenly, and once you’ve had that first bite you won’t be able to stop eating it! I love this recipe. And I especially love Trader Joe’s for carrying this amazing and affordable cheese.


  • 1 lb pasta: orecchiette (pictured), macaroni,  cavatappi or whatever you prefer.
  • 1 Cup panko bread crumbs

Caramelized Onions:

  • 2 Small onions, halved and sliced
  • 2 Tbsp Butter
  • 1 Tbsp extra virgin olive oil
  • 3 Tbsp Cream Sherry
  • 2 cloves garlic, minced

Cheese Sauce:

  • 2 Cups Whole Milk
  • 8 oz  Trader Joe’s Italian Truffle Cheese , grated
  • 4 oz Sharp Cheddar, grated
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 Tsp freshly ground pepper
  • Kosher salt to taste


  1. Preheat oven to 375.
  2. In a large saute pan, heat butter and olive oil for the caramelized onions.
  3. Add onions to saute pan and cook for about 5 minutes over medium heat until tender, stirring occasionally.
  4. Add garlic to onions and continue to cook  until onions are starting to caramelize.
  5. Once onions are caramelized, add the cream sherry to the pan and cook for 1-2 minutes.
  6. When the sherry has been absorbed, remove onions from heat and set aside.
  7. Fill a large pot with water and a pinch of salt, bring to a boil. Once water is boiling add pasta and cook for 6-8 minutes, until al dente. Drain.
  8. In a sauce pan, heat up milk, stirring occasionally. Once milk is just about to boil, remove from heat and set aside.  (This can also be done using a microwave by putting milk in a microwave safe dish and microwaving on high for 3 minutes or when milk is just about to boil. Keep an eye on it!)
  9. In a large sauce pan, melt butter and add flour to create a roux. Whisk flour and butter over low heat for 2 minutes.
  10. Slowly whisk in hot milk and cook for 3 minutes, stirring frequently.
  11. Once milk has thickened to a creamy consistency, remove from heat and add the cheese, salt, and pepper.
  12. In a large bowl, mix together sauce, pasta, and onions. Pour mixture into a 9×9 baking dish.
  13. Top pasta mixture with bread crumbs and freshly ground black pepper.
  14. Bake for 40 minutes or until bread crumbs are golden brown and edges are crispy.
  15. Try not to eat it all immediately.


Spiced Carrot Frites with Curry Mayo

Spicy, fragrant, and warming. This dish is super easy and perfect on a cold winter day. Serve it up as a side dish, a snack or a lunch.

Spiced Carrot Ingredients:

  • 1 Bunch Petite Carrots, sliced in half length-wise
  • Pinch of each: cinnamon, nutmeg (freshly grated), ground ginger
  • 2 tsp Olive Oil
  • Salt & pepper to taste

Curry Mayo:

  • 1 Cup  Mayo
  • 2 tsp Curry Powder


  1. Pre-heat oven to 350.
  2. Line a sheet pan with foil.
  3. In a mixing bowl, toss carrots in oil. Add spices, salt, and pepper, and toss again to coat. This is a very lightly seasoned dish but feel free to add as much or as little spice as you’d like. You could even add a pinch of cayenne for some heat.
  4. Place carrots on sheet pan in a single layer and place in the pre-heated oven.
  5. Roast for 15 minutes then flip carrots over to roast for 15 minutes longer, until they’re slightly browned. Pierce with a fork to check for done-ness. They should be soft but not mush!
  6. While carrots are roasting you can whip up the curry mayo. This is extremely easy and takes only a matter of minutes! Start by measuring out 2 tsp of curry powder. In a small non-stick skillet, toast the curry powder on the stove top over medium heat for about a minute and a half. Move spices around with a wooden spoon to ensure spices toast evenly. Toasting the curry powder activates natural oils in the spices,  enhancing flavor and aroma. Trust me, just smelling the difference will have you hooked on this method!
  7. Once your curry powder is toasted, transfer to a small bowl. Wait a few minutes for the powder to cool back to room temperature before adding mayo.
  8. Mix mayo and curry powder to a smooth even consistency.

Serve frites immediately with curry mayo on the side for dipping.