Happy New Years Day!

Last night I made these gluten-free chocolate chip cookies from Gluten-Free Goddess, without the expresso. (It was 9 o'clock and I didn't feel like making a bit of coffee.) They were pretty awesome. I've made a fair amount of gluten free muffins/other various gluten free baked goods, but I am nowhere near getting the art down to a science. They weren't crazy sweet, and I liked them, so then I got my brother to try them, who also liked them, so I figured they were good enough to bring to my boyfriend's house. (His little sister has celiac disease.) When I was gone my brother fed some to his friends (who didn't know they were vegan or gluten free) and they thought they were really good. Woo hoo! Passing the ultimate test. So, if you were at all wondering about a good gluten free chocolate chip cookie recipe, hit up Karina's site. Actually pretty much everything I've made from her blog has been awesome, so you can't really go wrong.

Happy New Year!

More Granola! And...Salad

I know, I know, who wants to hear about salad on a vegan blog? Chances are your friends think that salad is all you eat, topped with alfalfa sprouts and beans. (Although that doesn't sound half bad as a base...) But we're not trying to keep the stereotype alive here. However I have a pretty solid salad dressing recipe that I've been using a lot lately, so I just thought I'd share it. It's a spin off of my mom's balsamic dressing recipe, which is olive oil, balsamic vinegar, dijon mustard, and herbs. I use miso in place of dijon, because they both have that unique salty taste. I've been on a fermented foods kick for a while, so I'm finding every possible way to get some miso in my diet.