Why did you start this blog?
I started Veggie Angie to document my transition from vegetarian to vegan. When I became vegan, I started cooking and baking way more than I did previously. I wanted a way to document my favorite recipes to share with others. At the time there weren’t nearly as many vegan blogs and resources as there are today! I love being a part of the growing online vegan community and sharing a slice of my vegan life here in San Antonio. Read two of my first blog posts here: How I became Vegetarian and here: Vegetarian to Vegan.
Why did you become vegan?
I became vegetarian in 2008 and eventually vegan in 2010 for ethical reasons. I don’t typically talk to people about being vegan because it feels so personal. It’s a part of me that makes me happy and has brought me much closer to the food my husband and I eat. I believe actions speak louder than words, so I prefer to share amazing vegan food options instead of telling anyone what to eat / do. I also focus on the positive side of veganism and leave out any negative words and imagery.
Where do you get your protein / What do you eat?
Ha! I’m so glad I don’t get those two questions as often as I used to. I eat a variety of unprocessed, nutrient dense foods throughout the day, everyday. Read No Meat Athlete’s Protein for Vegetarians — A Simple Guide to Getting What You Need, if you need more information and check out my Vegan Recipes page to see what I eat.
Who takes your photos?
When I started this blog my husband Mark contributed the majority of the photographs. For the last couple years I’ve taken the majority of the images featured, particularly my recipe posts. All images on Veggie Angie are © Mark and Angela Walley, unless otherwise noted.
What camera do you use?
I shoot on a DSLR Canon T2i with a Canon EF 50mm f/1.8 and 18-55mm.
How often do you post?
The frequency of my posts has varied over the years from a few times a week to once a month. At the beginning of 2014 I felt I needed to start blogging more consistently. Since this blog is a labor of love, I decided that creating original content once a week was just the right amount of commitment. It gives me enough time to focus on my full-time job as a filmmaker, but still keeps me interested in trying new recipes and restaurants to share every Monday. UPDATE: I’m currently on hiatus, read more here.
Are you on Facebook / Twitter / Instagram?
I was, but I decided to delete the Facebook and Twitter accounts I created for Veggie Angie. I found it far too distracting to share content on multiple sites. I cherish the times I disconnect from the internet and go for long walks with my hubby. I do have a personal facebook for family and friends and kept my instagram account so I can ♥ photos of vegan ice cream and cute animals. I am on Pinterest, where I love to collect recipes and inspiration.
Are all your recipes healthy?
I want to make it very clear that I’m not a nutritionist or health specialist. Vegan doesn’t mean healthy. Vegan is a term meant to represent a compassionate diet and lifestyle that excludes all animal products. That being said, most of my recipes are a healthier alternative. If you have a particular diet or health concern, please contact a trusted physician for advice.
I have a vegan product or blog, can I advertise on your site?
I love sharing vegan products and blogs, but the product / blog has to be the right fit. Please contact me at hi(at)veggieangie.com with more details.
Do you have a question that isn’t here? Send it to hi(at)veggieangie!
Photos Clockwise from Top Left: Vegan S’mores, Polenta Tart, Tofu Stir-fry, Pumpkin Bread, Chocolate Cupcakes, Rosemary Bread, Banh Mi Sandwich, Mini Soft Pretzels, and fighting over a mango with my nephew Dylan.