This soup is a new favorite around here. I first made it to bring in a thermos on a day out hiking and it was, undeniably, the perfect thing for the occasion, providing the warmth and comfort you’re lacking in a Wisconsin late October. I’ve always been haevy into this style of creamy soups, but…
Category: vegan
Walnut Chorizo Tacos
These are the be-all and end-all of plant based tacos in my opinion. I absolutely love them, and love every part (even including making them). Believe me when I say this recipe is special, and on some level I knew that it was before even tasting the finished product. When the taco filling was roasting…
Vegan Tomato Basil Bisque
It’s funny how in June, temperatures in the 70s mean shorts and swimming but in September they mean soup. And with tomatoes and basil both being at their peak right now, there’s no better time to make this vegan tomato basil bisque. This is one of my very favorite recipes, it’s so simple and satisfying….
Zucchini Involtini with Tofu Ricotta
Zucchinis are likely the most productive annual vegetable in your standard garden. I know a lot of people, myself included, have gone from “oh, great! a zucchini!” when seeing another is ready to harvest to “oh, great…a zucchini…”. This zucchini involtini with tofu ricotta might help bring that long lost excitement back into your zucchini game….
The Creamiest Vegan Mac and Cheese
When I say that this is the best vegan mac and cheese recipe there is, you can really take my word for it. Over the last 8 years I’ve made every variation of vegan mac and cheese under the sun, with the base ranging from butternut squash to cauliflower, sweet potatoes to gluttonous rice flour,…
Cashew Caesar with Smokey Tempeh Crumble and Hemp Parm
This salad has been seriously hitting the spot, maybe all the spots, for a while around here and the dressing has been in our rotation (jk it completely became the rotation) for over a year. It never fails and is somehow always what I want, always just the amount of effort I’m willing to put…
Instant Pot Smokey Beans
I’ve been slow on posting this truly banger of a beans recipe since it requires a bit of, I don’t know..finesse, I guess. Since you use the brine from cooking the beans to make the velvety sauce, you need to have a more or less precise amount of water left after cooking them (which is…
Chickpea Salad Sandwiches
Burton and I have been eating these sandwiches at least three times a week for months and months now, so this recipe is the definition of tried and true. This chickpea salad sandwich is especially great for people transitioning to a more plant based diet, as it only takes about 5 minutes to make, is…
Lacto-Peppers
I’ve been fermenting things for several years now, but recently my rotting world has become a whole new beast. Last fall I started fermenting handfuls and handfuls of serrano peppers every month mainly for ease of use; Now I can buy them just once a month when I go to El Rey, where they are…
Almond Milk
I love the process of making almond milk. For some reason it’s just so gratifying. It’s incredibly easy and turns one ingredient (almonds) into two insanely useful products (almond milk AND the leftover pulp). The milk itself is a whole ‘nother beast from the store bought stuff and only takes about 3 active-minutes (meaning not…
Vegan Pho
This is the 20th huge pot of pho I’ve made since September, so I figured it was finally time to give it the attention it so rightfully deserves and demands on the blog. Pho is one of the most addicting and nourishing things I’ve ever come across. If you don’t want to get sick this…
Pickle Relish
This may seem like an ill-timed post, seeing as how most people associate relish with summer/grilling and, as much as we may try to fight it, that season is waving goodbye. But, you know what, I didn’t go to an Amish market at the beginning of summer and buy a crazy amount of little cucumbers…
Dear Guts 