Roasted Brussels Sprouts with Vegan Sausage


Roasted Brussels Sprouts and Sausage with a Sweet Chili Garlic Soy Sauce #veggieangie #vegan
Roasted Brussels Sprouts with Vegan Sausage, lunch is served.

Happy Monday! The funny thing about posting once a week is that it feels like so much time has passed since my last post. In the last week the hubby and I completed a short documentary film which we released today. So, why don’t you check that out and then come right back, I’ll wait.

Brussels Sprouts #veggieangie

Okay. I wasn’t sure what recipe to share this week. It’s not that I have a lack of inspiration, it’s just that for the past week my routine has been exercise, drink a smoothie, work, lunch, work, drink another smoothie, sleep, and repeat. I’m actually quite proud of how well we’ve stuck to our schedule. The other night a friend invited the hubby and I out to watch the Spurs game (Go Spurs Go!), but after I listed all the things we had committed to doing I found myself saying “something’s gotta give!” It’s not that we’re really that busy, (which everyone I know assumes) it’s just that we’ve finally learned not to overwhelm ourselves, sorta.

Brussels Sprouts #veggieangie

With all that in mind I decided to share a simple recipe today. We always write our grocery list and go shopping together once a week. On this week’s grocery list the hubby wrote “Brussel Sprouts?”, which made me laugh out loud. It seemed so funny to question a vegetable, so I responded with an emphatic “YES BRUSSELS SPROUTS!”

Roasted Brussels Sprouts with Vegan Sausage
Makes 2-4 servings, Adapted from Molly Yeh

Ingredients
· 
2 tbsp olive oil
· 
1 pound fresh brussels sprouts, destemmed and halved
· 
salt, to taste
· 
2 tofurky kielbasa sausage links, or vegan sausage of your choice

Sweet Chili Garlic Soy Sauce
· 
2 tbsp soy sauce
· 
1 tbsp chili garlic sauce
· 
1 tbsp honey flavored agave
· 
toasted sesame seeds, optional

Vegan Sausage and Brussels Sprouts #veggieangie
Chopped vegan sausage and brussels sprouts

Brussels Sprouts #veggieangie
Little brussels sprouts, ready for the oven

Preheat your oven to 400°F. Pour the olive oil into a oven-proof skillet and swirl to coat bottom. Add in the halved brussels sprouts, face down. You may have extra brussels sprouts, depending on the size of your skillet. Top with a sprinkle of salt and cook over medium heat for 10 minutes, until browned. Once the brussels sprouts are brown, give them a stir and place them in the oven for 15 minutes, until cooked through.

Sweet Chili Garlic Soy Sauce and Brussels Sprouts #veggieangie #vegan
Sweet Chili Garlic Soy Sauce and Brussels Sprouts

Sweet Chili Garlic Soy Sauce #veggieangie #vegan
Sweet Chili Garlic Soy Sauce

While the brussels sprouts are in the oven, combine the soy sauce, chili garlic sauce, and agave for the sauce, set aside. Slice the vegan sausage into quarters and sauté over medium heat in a medium pan until brown and crispy. Take the brussels sprouts out of the oven, add the cooked vegan sausage, and stir in the sweet chili garlic soy sauce. Add a pinch of salt if desired, sprinkle with toasted sesame seeds, and serve with brown rice.

Roasted Brussels Sprouts and Sausage with a Sweet Chili Garlic Soy Sauce #veggieangie #vegan
All mixed together and ready to serve!

There may be some people out there who don’t understand “fake meat” or want to know why a vegetarian would want to eat something that replicates the taste and texture of meat. Well, it’s because fake sausage is delicious!! There. Now go away, no one asked for you to ruin my lunch with your “you shouldn’t eat this or that” nonsense.

Roasted Brussels Sprouts and Sausage with a Sweet Chili Garlic Soy Sauce #veggieangie #vegan
The perfect lunch.

I love our little rice cooker. If I had more patience I would cook my brown rice Alton Brown style, but our rice cooker is so convenient. Thanks to my amazing parents-in-law for that gift!

Roasted Brussels Sprouts and Sausage with a Sweet Chili Garlic Soy Sauce #veggieangie #vegan

In case anyone was wondering, my little basil plant didn’t survive the week. We got hit by a crazy rain storm and I found the plant fallen over and half drowned. I decided it’s best to use the leaves for a smoothie or stuffed shells and forget about growing herbs for now.

Roasted Brussels Sprouts and Sausage with a Sweet Chili Garlic Soy Sauce #veggieangie #vegan

Have a wonderful week!

xo angie

Posted in Savory Recipes | Tagged , , , | 5 Comments

Garden Snapshots


Flowers #veggieangie
My yellow jasmine is blooming!

Flowers #veggieangie
Lovely petunia

Basil #veggieangie
My garden bunny loves basil too!

Happy Monday! I hope you all had a wonderful Mother’s Day yesterday. We celebrated on Saturday with my Mom by hosting dinner at our place. We made stuffed shells and sopapillas. Yesterday we celebrated with my mother-in-law at Mark’s parent’s house. Our mother’s are the most amazing, supportive, adorable women we know. I’m so grateful to have them in our lives.

The hubby and I are finishing up a short documentary film project this week. We’ve also started a new fitness regimen, which includes daily fruit and vegetable smoothies and cardio workouts. We’ve been enjoying long walks or jogs on the nearby Greenways. It’s an excuse to get outside and enjoy the overcast weather before the summer heat hits San Antonio. I’ve also been working in the backyard, planting flowers and basil. I have a bit of a black thumb, so wish me luck keeping these guys alive! I hope you have a wonderful week!

xo angie

Posted in Garden | 2 Comments

Cinco de Mayo: Vegan Sopapillas


Vegan Sopapillas #cincodemayo #veggieangie
Homemade Vegan Sopapillas

Happy Cinco de Mayo! I hope you have had a restful weekend and are excited to celebrate Mexican heritage and pride with me. Today’s post is dedicated to my Dad, who is currently flying to the Dominican Republic to visit his wife. Since he’ll be gone for a month, we got the family together last night for a farewell party. I love it when all the kiddos (my niece Lillian and nephews Dylan and Lleyton) are all together, but it was sad to see my Dad say goodbye to Lillian when we left. He is the best grandpa ever. It also makes me sad that I’m not his little baby anymore. I’m the youngest daughter and was a total Daddy’s Girl when I was little. I know you’d love these Sopapillas Dad, I’ll make you some when you return home!

Vegan Sopapillas
Makes 24-30 depending on size, Adapted from A Beautiful Mess

· 
2 tbsp organic pure cane sugar
· 2 1/4 tsp active dry yeast
· 1 1/2 cups warm water
· 
4 cups all purpose flour
· 1 tsp salt
· 
1/2 tsp ground cinnamon
· 1 tbsp vegan butter, melted (I use Smart Balance)
· 4 cups canola oil for frying
· organic powdered sugar and ground cinnamon for serving
· 
honey flavored agave for serving

In a small bowl mix the yeast and sugar together, add the warm water, mix and set aside to proof for 5-10 minutes. You’re looking for a bubbly foam to start forming on the surface. In a large bowl mix together the flour, salt, and cinnamon. Pour the proofed yeast and melted butter into the flour mixture and stir until a loose dough ball forms. If the mixture is too dry, add 1 tbsp of water at a time until the dough is just combined. Empty the bowl onto well-floured surface and knead by hand for 5 minutes. The dough should become smooth and elastic. Add 1 tbsp canola oil to a large, clean bowl. Place in the dough and roll it around so it’s evenly coated. Cover the bowl with a tea towel and allow the dough to rise for 1 hour, or until doubled in size.

Vegan Sopapillas #cincodemayo #veggieangie
Heart-Shaped Vegan Sopapillas

After the dough rises, punch it down. Take the dough from the bowl and roll it out on a lightly floured surface till it’s 1/4 inch thick. Cut into triangles, squares or any shape you desire. I used a heart-shaped cookie cutter for mine, because they looked so cute.

Vegan Sopapillas #cincodemayo #veggieangie
These sopapillas are ready for frying

Pour canola oil into a large pot and heat to 375°F. There should be just enough oil so the sopapilla shapes can float. Test the oil with a small piece of dough, it should immediately bubble up. Using a slotted spoon, carefully place the sopapillas into the oil. I fried 6 pieces at a time for about 2 minutes per side. They should puff up and turn golden brown. Spoon the sopapillas out of the oil and place them on a paper towel lined plate to remove excess oil. When you’ve fried all the dough, move the sopapillas to a serving dish. Give them a generous sprinkle of cinnamon, powdered sugar, and drizzle with agave. My sopapillas came out perfectly! They are similar to funnel cakes, but just the right size. I recommend eating them fresh!

Vegan Sopapillas #cincodemayo #veggieangie
Vegan Sopapillas are a wonderful addition to any fiesta!

My family had never celebrated Cinco de Mayo until last year’s party at our place. The holiday snuck up on us this year, but I’m glad I finally got around to making these homemade sopapillas. Last week the hubby and I released a new film promoting our camera, the Walley POS-86. We’ve received so much positive feedback through social media about the film and in just a few days it’s become one of our most watched videos. Between responding to comments and tweets, editing a new short documentary film, and spending time with family, we’ve been really busy. There is so much to look forward to in the coming week, including Mother’s Day next Sunday. I recommend cooking or baking one of my delicious Vegan Recipes and sharing it with your Mom. Believe me, she deserves it.

If you’re looking for more Cinco de Mayo recipes I recommend:
Vegan Queso Dip from Minimalist Baker
Mango and Cilantro Guacamole from A Cozy Kitchen
Spicy Watermelon Margarita from San Antonio Current Blog
Meatless Monday Cinco de Mayo Inspiration on Pinterest

Have a wonderful week!

xo angie

Posted in Celebrations + Holidays, Sweet Recipes, Veganized It! | Tagged , , , | 4 Comments

Raw Vegan Protein Thin Mints


Raw Vegan Protein Thin Mints #veggieangie
Raw Vegan Protein Thin Mints

Happy Monday! I hope you’ve all had a wonderful Fiesta! San Antonio really knows how to throw a 17 day long party. You’d think that since Fiesta is over it would be time to retire the papel picado and fiesta apparel, but that’s where you’re wrong! It’s never time to put away party decorations! There’s always a reason to put on fake mustaches at our house.

Raw Vegan Protein Thin Mints #veggieangie
Seriously. yum.

The hubby and I have been very active lately. This past week we’ve gotten into a groove of eating well, exercising, editing video projects, watching 80’s fantasy movies, and playing music. We’ve been starting each day with fruit & veggie smoothies and either going for a run or doing a workout dvd. I prefer getting outside for exercise. The other day we walked / jogged all the way to Grandma’s house (my Mom’s house), where she just happened to be babysitting my nephews. Fun ensued and then we jogged home. Those are the kind of memories you don’t make doing an exercise dvd, but then again, I dislike running when it’s 90° outside.

Raw Vegan Protein Thin Mints #veggieangie
These Thin Mints are ready for Fiesta all year long!

Taking our more active lifestyle and my huge sweet tooth into consideration, I decided I would share these yummy vegan thin mints today. Not only are they vegan, they are raw, gluten-free, packed with protein, and super easy!

Raw Vegan Protein Thin Mints #veggieangie

Raw Vegan Protein Thin Mints
Makes 1 Dozen Cookies – Recipe adapted from One Green Planet

Ingredients
3/4 cup organic chocolate flavored soy protein powder
2 1/2 tbsp organic cocoa powder
1 tsp vanilla extract
1 tsp peppermint extract
1 tsp agave
7 tbsp coconut oil, liquid at room temperature

Combine above ingredients into a medium bowl and stir until well mixed. The mixture will be liquid at first, but the coconut oil will start to set and thicken the cookie dough. If your dough isn’t thickening, place the bowl in the fridge for 15 minutes. Remove from fridge and stir until it starts to solidify. The mixture just needs to be firm enough to hold its shape.

Use a tablespoon cookie scoop to drop rounded cookie dough balls onto a parchment-lined baking sheet. Cover the cookies with plastic wrap and press the dough balls down with your finger tips until they form a flattened round shape, reshaping the edges if needed. Place the cookies in fridge to set for 30 minutes. They are ready to eat when they are hard to the touch. You can expediate this process by placing them in the freezer for 15 minutes.

Raw Vegan Protein Thin Mints #veggieangie
“Are these for me??”

ThinMint-Collage-New2
Fiesta Thin Mints Photo Booth

The chocolate and peppermint combination makes these cookies irresistible. I’m dedicating these cookies to my gluten-free bestie Marisa! I miss you girl! Best of luck finishing up your MFA! I’m counting the days till we reunite. I guess Remy can have some of these cookies too :)

Raw Vegan Protein Thin Mints #veggieangie
A stack of delicious goodness


Local Vegan News

· Congrats to the amazing team over at Earth Burger for achieving their Kickstarter goal. There will be a plant-based fast food restaurant in Texas!

· Congrats also to the wonderful people behind Austin Worldwide Vegan Bakesale for raising $1,512.53! 100% of the bakesale proceeds benefit Austin Pets Alive!

· Join San Antonio Vegetable Eaters (SAVE) this Saturday for their Monthly Dineout at Vegeria

xo angie

p.s. I’ve added a Frequently Asked Questions page, check it out!

Posted in Gluten-Free, Photo Booth, Sweet Recipes | Tagged , , , , , , , , | 13 Comments

Meatless Monday: Hers and His Smoothies


Hers and His Vegan Nutriblasts #veggieangie
Yummy Vegan Smoothies

Happy Monday! I hope you had a fun Easter Weekend. The hubby and I hosted our family Easter party at our house yesterday afternoon. Since my Birthday was last week, we celebrated my 28th Birthday yesterday too. We really enjoyed getting the house together (the backyard needed some serious attention) and celebrating with our family. I’ll have to share my sister Sarah’s recipe for the delicious Chickpea Burgers she made for our party. They were so good! For now, I’d like to share our yummy breakfast.

Frozen Blueberries #veggieangie
Frozen Blueberries

While the hubby and I were shopping for our party last week, he picked up a NutriBullet. We’ve used it twice everyday since we got it. Trying new smoothie recipes has made us buy more fresh fruits and vegetables, and we’ve also started to eat healthier meals. If you follow my blog, you know I love to bake. I could live on vegan bread and cookies. Making fruit and veggie smoothies makes eating healthy convenient and more interesting to me than a salad or bowl of fruit.

Vita-Berry Blast #veggieangie

Vita-Berry Blast Recipe (modified)
· handful of organic spring greens
· 1 banana
· 1 cup frozen organic blueberries
· Handful of organic strawberries
· 1 tbsp flaxseed meal
· 1/2 handful of walnuts
· 1 cup water
· Handful of ice

Combine all the ingredients and blend until smooth. This is my favorite Nutriblast recipe we’ve tried so far. I like my smoothies chilled, so I added ice and used frozen blueberries, which are also priced better than fresh.

Fresh Pineapple #veggieangie
Fresh Pineapple

Modified Toxin Cleansing Blast #veggieangie

Toxin Cleansing Blast Recipe (modified)
· Handful organic spinach
· 1 banana
· 1/2 cored organic green apple
· 1 cup fresh pineapple
· 1 tbsp flaxseed meal
· 1 cup water
· Handful of ice

Combine all the ingredients and blend until smooth. Feel free to add more ice or water to achieve the desired consistency. The hubby tried this Toxin Cleansing recipe for the first time today and he really enjoyed it. I love the bright green color, which reminded me of my favorite creamy green smoothie by Kris Carr.

Hers and His Vegan Nutriblasts #veggieangie
Hers and His Vegan Nutriblasts

I’ve been wanting to share hers and his vegan smoothies ever since I saw this post over on Sprouted Kitchen. It was really nice to have spent our morning together making healthy smoothies and enjoying them on the porch. I hope you have a wonderful week!

xo angie

Posted in Gluten-Free, Health, Sweet Recipes | Tagged , , , , , , , | 2 Comments