Veganized it: Chuck’s Curry “Tuna Fish” Salad

Chuck's Curry Tuna Fish Salad #veggieangie
My vegan version of Chuck’s Curry Tuna Fish Salad

Mark and I have been working full-time on our documentary film project following our friend, the late artist Chuck Ramirez. We recently traveled to New York to film interviews for the film and I ate the most delicious vegan donuts at Cake Shop in the Lower East Side. Other than that, I haven’t discovered any new restaurants I’d recommend (although Mark continues to search for Mexican restaurants that don’t use lard in their beans and tortillas) or tried any new baking recipes. Since my last post in July I haven’t felt compelled to share anything, but then Mark stumbled upon Chuck’s recipe for Curry Tuna Fish Salad in his research for the documentary.

Chuck's Curry Tuna Fish Salad #veggieangie
Sliced and ready to share!

Chuck's Curry Tuna Fish Salad #veggieangie
Golden raisins, who knew?

After Chuck passed away our friend Hills Snyder compiled stories from those close to Chuck in an article for Glasstire. In the article, our friend Chris Sauter shares the recipe for Chuck’s Curry Tuna Fish Salad. Chris had talked about it in the interview we filmed with him earlier this year, but we hadn’t considered trying it since it had tuna fish. Mark showed an interest in the recipe while re-reading the article, so I suggested using chickpeas since they have a really great tuna-ish flavor. We got excited and went shopping for the ingredients that night so we could make Chuck’s recipe for dinner. It came out good enough to share!

Chuck's Curry Tuna Fish Salad #veggieangie
Best sandwich I’ve had in a while!

Chuck’s Curry “Tuna Fish” Salad
My vegan version of the recipe Chris Sauter posted on

“There are no accurate measures as Chuck was a ‘pinch of this, dab of that’ kind of cook.”
– Chris Sauter

· 1 can of chickpeas, drained and rinsed
· About 2 tbsp of vegenaise (enough so the mixture isn’t dry but not swimming in mayo)
· About 1 tbsp of your favorite yellow curry powder (no garam masala)
· A couple sliced green onions
· A handful of golden raisins
· A handful of roasted almond slivers or shelled sunflower seeds
· Ground sea salt to taste

Throw the chickpeas in the food processor – pulse, stir, and pulse. You want the chickpeas tuna-like, not blended into hummus. Mix the chickpeas, mayo, curry, green onion, and raisins together in a medium bowl. Sprinkle with the almonds or sunflower seeds and add sea salt to taste. Serve on slices of delicious bread with fresh arugula, “slightly sweetened ice tea, endless vodka tonics, surrounded by people you love”.

Chuck's Curry Tuna Fish Salad #veggieangie
Chuck’s Curry “Tuna Fish” Salad, closeup

This recipe is an even more delicious take on my recent Vegan Chickpea Salad, the curry, sesame seeds, and golden raisins make for the perfect sandwich filling. We don’t typically use arugula in sandwiches, but the peppery notes from the greens bring all the flavors together. Feel free to play with the measurements until you get it to your liking!

Chuck's Curry Tuna Fish Salad #veggieangie
Chuck’s Curry “Tuna Fish” Salad Sandwich, profile

It’s been so long since I’ve written a blog post, but it’s nice to take a break so I can have better focus on our documentary. I’ll most likely continue my hiatus unless I stumble upon another incredible recipe. I just couldn’t resist the tie between Chuck and my blog with this recipe. I like to think that he would like it, but what’s most important is that it’s made with love and shared with people I care about. Enjoy!

Chuck's Curry Tuna Fish Salad #veggieangie
Only half left!

xo angie

Posted in Family + Friends, Gluten-Free, Savory Recipes, Veganized It! | Tagged , , , , , , | Leave a comment

My 4 Year Blogging Anniversary!

Veggie Angie 4th Anniversary #veggieangie

Happy Monday friends! Today I’m celebrating four years (and one day) of vegan blogging here on Veggie Angie. I wrote my first blog post on July 6, 2010. You can look through all 244 posts on my Archive page. Wow, it’s kinda hard to believe I’ve had this blog for four years!

Veggie Angie 4th Anniversary #veggieangie

I would have baked a vegan anniversary cake, but why go to the trouble when I have delicious Vegan Zucchini Banana Bread left over? Apologies to my friend Karl, who missed out on this zucchini banana bread after band practice yesterday. I forget it needs extra time in the oven, but it’s worth the wait. I’ll make it for you next time Karl. Oh, time to blow out my candles!

Veggie Angie 4th Anniversary #veggieangie

I would tell you what I wished for, but then it wouldn’t come true! I thought this post would be about reflecting on the past, but I’m much more excited about my future. We’ve been making great progress on our current documentary film following the late artist Chuck Ramirez. This film has been a long time coming and we’re so thrilled to be in production.

Veggie Angie 4th Anniversary #veggieangie

We are taking the rest of the year to focus on completing this film, so I’ve decided to put my blog on hiatus. I’ve really enjoyed bringing you vegan recipes and restaurant reviews each Monday. I’ve also appreciated all the positive feedback I’ve received from family, friends, and all you sweet bloggers out there! I’m not sure how long I’ll be on hiatus and I might drop in to share a recipe now and then. This is no time for goodbyes, just a “see you later!”

xo angie

Posted in Celebrations + Holidays | Tagged , , | 2 Comments

Vegan Chickpea Salad

Vegan Chickpea Salad #veggieangie

Happy Monday friends! I hosted a playdate yesterday for my niece Lillian and my friend Jessica’s daughter. They are only a few months apart in age and were so adorable together. We spent the afternoon playing with toys, looking at books, drawing with chalk, and listening to music. I put together a lunch menu for my lovely guests including fresh fruit, white bean hummus dip, these chickpea salad sandwiches, zucchini chocolate chip cookies, sticky buns, and watermelon drink. I realize now how much of a photo-op I had on my hands yesterday, but I enjoyed just spending time with everyone and not worrying about my camera. I know there will be lots of playdates and picnics in my future!

Vegan Chickpea Salad #veggieangie

Vegan Chickpea Salad
Makes 6-8 sandwiches. Easy, vegan, and gluten-free!

· 2 cans chickpeas, drained and rinsed
· 2 tbsp vegenaise
· 1 cup red seedless grapes, cut in half
· 1 cup hamburger dill chips (pickles), chopped
· 1 cup walnuts, chopped
· 1/2 cup raisins
· 1/2 cup green onions, diced
· salt and pepper to taste

Chickpeas #veggieangie

Directions: Puree the chickpeas and vegenaise in a food processor or mash with a fork. Mix in the remaining ingredients. Adding 1 tbsp additional vegenaise if you’d like a creamier constancy. Spread on your favorite bread or wrap and enjoy! I used Sundried Tomato Bread and Southwestern Tortillas, but feel free to use any bread or wrap you’d like. You can also cut this recipe in half if needed, but the chilled leftovers are just as delicious!

Vegan Chickpea Salad #veggieangie

These sandwiches are perfect for packed lunches, picnics, and potlucks. I took a plate of sandwiches over to my friends Ryan and Jenn’s house last week for Ryan’s surprise birthday party. I got a lot of great feedback from the hostess and party guests. Today is actually Jenn’s birthday, Happy Birthday Jenn! I dedicate this recipe to you, it made me so happy that you liked these sandwiches enough to ask for the recipe. Here you are, I hope you enjoy it and have a wonderful birthday!

Vegan Chickpea Salad #veggieangie

I originally saw the idea for chickpea “tuna” sandwiches in the Sunny Days in Texas Zine. I’ve slowly changed the recipe over the years and I’ve finally got it just the way I like it. Feel free to modify my version to suit your own taste. This recipe is also perfect for any upcoming 4th of July party you are throwing or attending. I love vegan food that’s easy to make and share.

Vegan Chickpea Salad #veggieangie

Have a wonderful week!

xo angie

Posted in Gluten-Free, Savory Recipes | Tagged , , , , , , , | 7 Comments

Vegan Zucchini Banana Bread

Vegan Zucchini Banana Bread #veggieangie

Happy Monday friends! I’m feeling good about getting this week kicked off right. We had a great production meeting yesterday and today we are getting back to our daily exercise and healthy smoothie routine. I love Earth Burger and Thai Hot, but we have to balance eating out with cooking healthy meals at home. That said, I can’t wait till the next time we visit either of those restaurants, it’s all about supporting local businesses (and amazing vegan food).

Vegan Zucchini Banana Bread #veggieangie

Anyway! I have been baking at home lately and my new favorite quick bread recipe is this Zucchini Banana Bread. I got burnt out on my old Banana Bread Muffin recipe (which is still my Mom’s favorite), so I’ve been looking for a new banana bread recipe to try. When I saw Isa over on PPK share this recipe with zucchini, I just had to try it.

Vegan Zucchini Banana Bread
Makes 1 loaf, Recipe adapted from Post Punk Kitchen

· 1 large ripe banana
· 3/4 cups organic sugar
· 1/4 cup unsweetened applesauce
· 1/4 cup canola oil
· 2 teaspoons vanilla extract
· 1 cup grated zucchini
· 1 1/2 cups unbleached all-purpose flour
· 1 teaspoon cinnamon
· 3/4 teaspoon baking soda
· 3/4 teaspoon salt
· 1/2 cup coarsely chopped walnuts

Vegan Zucchini Banana Bread #veggieangie

Preheat your oven to 350° F. Lightly grease an 8×4 or 9×5 metal bread pan with canola oil. In a large mixing bowl, use a strong fork to mash the banana. Mix in the sugar, applesauce, canola oil, and vanilla. Then add the grated zucchini, no need to press out the excess moisture from the zucchini. Add in 1 cup of the flour, the cinnamon, baking soda, and salt. Mix with a large spoon to combine. Lastly, stir in the remaining 1/2 cup flour and the walnuts. Pour the batter to the prepared pan and bake for 45 minutes. Remove from oven and check the bread by sticking a toothpick in the center. If it comes out clean, it’s ready. If it needs more time, turn heat down to 300° F and bake for an additional 10 to 15 minutes. Cool in the pan for 10 minutes and transfer to a cooling rack. Allow to cool completely before slicing and serving, enjoy!

Vegan Zucchini Banana Bread #veggieangie

I love zucchini in baked goods, my favorite homemade cookie recipe is my Zucchini Chocolate Chip Cookies, which I just might be baking today for a surprise event. I’m terrible at keeping secrets, so let’s just change the subject! My blog has received lots of attention the last few days since my Vegan White Pizza was published on Finding Vegan. Thanks to all of you who have visited in the last few days, it’s nice to meet you all!

Vegan Zucchini Banana Bread #veggieangie

Vegan News

· Join the San Antonio Vegetarian Society for an outdoor feast at Earth Burger tomorrow, June 24 at 7pm. If you’d like to attend, RSVP on Meetup.

· Have you heard about Soylent? It’s FDA approved product designed to replace food. It’s a very futuristic way to think about nutrition. Luckily the powder is vegan, but you have to create your own “plant-based oil blend in order to ensure the correct nutritional profile”.

· Check out this Houston based Community-Based Photography Project called No One’s Dog. They are asking the Houston community to share images of homeless dogs with the hope that increased visibility will lead to positive change in the lives of residents and animals alike. Selected images will be exhibited at DiverseWorks from July 26 – August 9, 2014.

xo angie

Posted in Pinned it Made it, Sweet Recipes | Tagged , , , , , , , , , , , , | 7 Comments

Local Review: Earth Burger Veggie Burger Stand

Earth Burger San Antonio #veggieangie

Happy Monday! If you’re reading this you need to make plans to visit San Antonio’s first Plant-based Fast Food restaurant, like, now. The hubby and I visited on their first day open to the public last Friday. Earth Burger is a free-standing restaurant located in the Park North Shopping Center at 410 and San Pedro. We ordered our lunch from a very friendly Earth Burger employee, got our sweet teas, and sat in a cute diner style booth next to wall of big bright windows.

Earth Burger San Antonio #veggieangie

I excitedly watched a steady stream of people dining inside and going through the drive-thru. It pleased me to see so many people supporting vegan food in San Antonio. The food arrived before I knew it. I barely had time to take a couple of photos before we devoured everything.

Earth Burger #veggieangie
Earth Burger

Earth Burger Sandwich #veggieangie
Spicy Chik-n Sandwich

The burger and sandwich sizes are just perfect, they fill you up without feeling like you just ate a fast food burger. The fries were soft and yummy, but it’s good to know I have healthier options for sides such as edamame, apple slices, hummus and carrots, and kale salad. Their cookies were amazingly soft and chewy, I expected no less considering the amazing vegan baking that goes down over at Green Vegetarian Restaurant.

Earth Burger Fries #veggieangie
Earth Burger Fries

Earth Burger Cookie #veggieangie
Earth Burger Chocolate Chip Cookie

The entire Earth Burger menu is vegan with the exception of the Gluten-free burger and string cheese. Since 2007 the Green Vegetarian team has proven that San Antonio loves vegetarian and vegan food. Their two restaurant locations are greatly supported by their surrounding communities and this new Veggie Burger Stand is off to a great start.

Earth Burger Menu #veggieangie
Earth Burger Drive-Thru Menu

You should visit Earth Burger because it’s convenient, affordable, locally owned, family friendly, and delicious! We plan to visit again soon to try out other menu items. The hubby has his eye on the Chik-n Tender Basket and I know I’ll be ordering the Coconut Soft Serve for dessert!

Earth Burger
Park North Shopping Center
818 NW Loop 410, 78216
Open Sunday – Thursday 10am-10pm, Friday 10am-8pm, Closed Saturday / Earth Burger on Facebook

xo angie

p.s. Go Spurs Go!

Posted in Local Feature, Local Restaurant Reviews | Tagged , , , , , , , | 12 Comments