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,…

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…

Raw Brownie Energy Bars

These raw brownie protein bars are good in every sense of the word. They’re plant based with no heavily processed ingredients, are able to be made completely waste free and are really damn tasty. We’ve been making a batch once a week for such a long time now that I can’t imagine life without them….

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…

Coconut Mango Body Butter

Since the beginning, I wanted Dear Guts to be strictly a food blog. It wasn’t to be a place to post pictures of furniture I’ve built, travel pictures, household DIYs or even gardening tips without the focus being on a recipe. First and foremost, it’s always been about food. I wanted, I guess, to fit…

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…

Pickled Watermelon Tonic

  It’s safe to say this is one of my favorite beverages I’ve ever had. I made it earlier this summer for a canoe trip down the Milwaukee River and then across a bit of Lake Michigan with my neighbors. It tastes like..what it is right now, the peak of summer. It’s a great drink…

Sweet Potato Stuffed Shells in a White Bean and Miso Sauce

I think this is the most frequently I’ve posted since starting Dear Guts. I’ve been trying to distract myself, from myself, lately. Usually that entails a lot of lying in front of my stereo, with my feet in the air, shuffling through the same 5 songs. It has also included a lot of wearing shirts…

New Harvest Pierogies

I like the word pierogi because if you had never seen/heard of a pierogi and someone mentioned them, you’d probably picture something pretty similar to the little filled savory pastry that they are. These ones aren’t super traditional but they’re still familiar. Pierogies generally have cheese, usually cheddar, inside them but I’ve never much enjoyed…