Recipe | Mandy Unruh

Sweet Potato Souffle

Serves 8-10 5 lbs sweet potatoes 2 ripe bananas 8 eggwhites (or 5 whole eggs) 2 tsp pumpkin pie spice 1 1/2 tsp sea salt 4 Tablespoons butter (1/2 stick) Preheat oven to 425 degrees Scrub, poke your potatoes a couple times and roast until very soft (60-90 minutes). Cool and peel (I do this […]Read Post ›

Peanut Butter Coconut Cookie Dough

I’m trying to not eat sugar or gluten for awhile. I’m also not interested in not eating dessert, so you see my dilemma. I tried to go Paleo, but that involves a lot of meat and no cheese or beans. No thank you. If I’m not eating cake or bread you better let me […]Read Post ›

The Best Brownie I’ve Ever Eaten (& it’s vegan)

I’m not kidding. And I’ve eaten my share of brownies. Fudgy, dense, wholesome and complex, I’m gonna say I prefer these even to Zingerman’s, who can do no wrong. And they’re VEGAN. I wish I could take credit for these. I cannot. They come from the genius mind that is Angela at Oh She […]Read Post ›

Golden Beet & Raw Corn Salad

I went to the farmer’s market today. This is not my favorite place. As a chef, I know it should be. The food is beautiful. But I panic, every single time. My mind spins with what looks best, what do I want, where’s the best place to get it, will the stroller fit inside […]Read Post ›

Cool Creamy Oats & Quinoa

I made these to help my sister’s milk production. I will make these again and again because they’re a very, very yummy way to start the day. And Ian will eat them. Recipe adapted from The Kitchn Makes 8 servings 1 cup steel-cut oats 1 cup quinoa (rinsed in a strainer for one minute […]Read Post ›