Imagine an aspiring food blogger, who works at a corporate job in a cubicle but dreams of one day writing her own cookbook. She listens to her heart and her love of animals and decides to go vegan, adopting a completely plant-based diet and loving the new foods she’s discovered. Along the way she discovers an amazing blog with a ton of vegan recipes – recipes that are so beautiful and delicious that she shares some with her mom in hopes that she’ll realize that being vegan isn’t restrictive.
And then a few months after she starts her website, it turns out that the blog that so inspired her actually looked at what she wrote, and gave her a shout-out in their space!
If you haven’t realized it by now, the aspiring food blogger is me, and the inspiration is Minimalist Baker. When I first went vegan, I wanted to show my mom how healthy and delicious being vegan could be, so I scoured the interwebs for visually appealing, plant-based recipes. MB’s roasted red pepper pasta was actually the first vegan recipe I ever sent to my mom! It’s amazing how much a simple recipe can mean to someone.
Unabashed fangirling aside, I want to take a moment to thank anyone reading this for taking time out of your day to stop by my little blog. This space here is a manifestation of my true passion in life, and it means so much to me that you’re reading my words and looking at my pictures. Through every post I try to pour a little more of my heart in here (as sentimental as that sounds!), so the fact that any of you are sharing this experience with me actually blows my mind.
And I also want to give a very special shout-out to my girl Jessie over at Faring Well, who answered about 3,000 emails from me gushing over her stunning photography and asking a million questions about photography and editing and whatnot. (But I’m not the only one who’s a fan – Faring Well won “Best New Voice” in the 2015 Saveur Blog Awards! Rock on, girl!)
To everyone else stopping by Well and Full – THANK YOU! :)
Almost Raw Cranberry Vanilla Cookies
- 1 Cup Dried Cranberries
- 1/2 Cup Walnuts
- 1/3 Cup Coconut Flakes
- 1/4 Cup Pepitas
- 2 Tbs Pure Maple Syrup
- 2 Tbs Water
- 1/8 Tsp Vanilla
- Sprinkle of Cinnamon
In a bowl, mix all ingredients until evenly combined.
Add all ingredients to a food processor, and pulse until it becomes crumbly. You may need to scrape down sides if things start clumping together. The finished product should be a sticky "dough" that has little teeny bits of seeds and cranberries sticking together.
Using an ice cream scoop (or your hands if you don't have one!) portion out the cookies into little balls, about 1 - 1 1/2 inches in diameter.
Using hands, flatten cookie balls into little cookie discs.
Place cookies on a baking tray and stick in the freezer for a few hours so cookies can "set".
When ready to serve, take out from freezer a few minutes beforehand.
Song of the Day:
Shallows – Daughter