veggieangie

Soo Sunny Park: Unwoven Light

Angela Walley — Wed, 22 May 2013 17:37:37 +0000

The hubby and I have just completed a new film following artist Soo Sunny Park for our series with Rice Gallery. I absolutely loved working with Sunny. A highlight from our second trip to Houston was the post-opening celebration at West Alabama Ice House. We enjoyed dinner at Papou Jerry’s Gyro Food Truck. Their Greek Pizza (with no cheese) was delicious. Everyone was hanging out and having a good time. Before I knew it, Mark, Sunny, Sunny’s partner John, and I were the last ones there. We talked a lot, laughed a lot, and ate a lot of fried greek goodness. It was great to spend time with Sunny and John outside of filming in the gallery.

The lovely Soo Sunny Park

Unwoven Light, detail

Audience members admire the installation at the opening

Emily’s 25th Birthday Party!

Angela Walley — Tue, 21 May 2013 18:03:17 +0000

Mark and I had a great time at our friend Emily’s 25th Birthday party this past weekend. I’m so glad Emily invited us to set up her Birthday Photo Booth, they are always so much fun. Here are some of my favorites.

Party time!

Karaoke with Rick!

Connie gives Emily a Birthday hug!

Chris Sauter challenges the edges of the Photo Booth

I contemplate Emily’s Birthday

Joseph and Connie!

Connie & Joseph’s puppy is so cute! He’s wearing a tiny t-shirt!

Rick arrives via tricycle

Group Photo!

“Hey Mark, give me that camera!”

Group shot with my hubby!

Time to blow out the candles, I see a little someone who is excited for cake!

These pictures are super cute! Thanks to Joseph and Connie for hosting, your home is lovely! Thanks also to everyone who came and shared yummy food, great conversation, and fun times. I appreciated how much everyone seemed to enjoy the Vegan Buckeyes I made for the party. Mark had bookmarked the recipe for us to try from Chloe’s Kitchen. They came out delicious and I will be sharing the recipe here soon!

Happy Birthday Emily!

xo angie

My Mother’s Wedding Day

Angela Walley — Mon, 20 May 2013 18:13:36 +0000

I’ve been looking forward to sharing a collection of photographs Mark and I captured at my Mother’s Wedding. It was such a beautiful day. As you can see in the photos, my mom was just glowing the whole time!

My Mom gets ready for her big day

A lovely hair brooch

My sisters Sarah and Nadia help my Mom into her beautiful dress

My sister Sarah made such a pretty bouquet!

Getting a little anxious for the ceremony to begin

The lovely Bride

The Ring Bearer – My handsome little nephew Dylan with his father Eugene by his side

The Wedding Ceremony

They wrote their own vows, so cute!

The Happy Married Couple!

The Bridesmaids – My sisters Nadia, Sarah, and I

Mom and Neil with Dylan

Their first dance as husband and wife, how romantic!

Grandma and Dylan on the dance floor

Grandma with my baby niece Lillian

Time to cut the cake!

The party lasted into the night

The Wedding was held at a charming Italian restaurant in Castroville. Mark and I were grateful for such a lovely backdrop, both inside for when my Mom was getting ready, and outside during the ceremony and reception. Congrats again to my Mom and Neil. I hope you two are enjoying your Honeymoon vacation!

xo angie

Vegan Stuffed Shells

Angela Walley — Sun, 19 May 2013 19:25:43 +0000

My sister Sarah Lee invited Mark and I over for dinner earlier this month to share her new recipe for Vegan Stuffed Shells. I love how she has always been interested in making her recipes vegan-friendly and delicious! I’m going to make this recipe for lunch today, yum! Check out her recipe below:

Vegan Stuffed Shells, by Chef Sarah Lee

Ingredients: Filling
Hard Tofu, drained
1/2 cup raw cashews
1/3 cup nutritional yeast
1/4 cup fresh basil
1/4 cup fresh parsley
3 garlic cloves
1/2 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning
1/2 tsp red pepper flakes
1/3 cup olive oil

Directions:
Boil Jumbo Shells as directed. In a large bowl add a splash of olive oil and pinch of salt to the drained shells. Mix and set shells aside to cool. Combine filling ingredients in food processor, adding the olive oil last as you pulse. Spread your favorite marinara sauce in the bottom of a baking dish. Fill the cooled shells with the tofu mixture and place in baking dish. Pour additional marinara sauce over shells and bake in preheated oven at 350 degrees to warm, look for the edges to start bubbling. Optional: Serve with a fresh salad, or add sautéed mushrooms to the marinara. Enjoy!

I’ve got so much to work on this week – photographs from my Mom’s wedding, a set of Birthday Photo Booth pictures, projects around the house, and helping Mark finalize a new short documentary film. Looking forward to sharing that all with you soon!

xo angie

Motherhood

Angela Walley — Mon, 13 May 2013 04:12:38 +0000

My Mom with her adorable daughter (me!)

My Grandmother Soledad with my Mom

My Grandmother Petra with my Dad

My sister Nadia with her son Dylan

My sister Sarah with her daughter Lillian

My sister-in-law Roberta with her son Jackson

My friend Frances with her sons Vonnegut and Reuben

Nadia, Sarah, Roberta, and Frances, thank you so much for bringing your children into my life. They have brought me so much joy and I’m so grateful to have such wonderful Moms as my sisters and friends. I also want to send love to my Mother-in-Law Vilma. It means a lot to me to be part of the Walley Family and I loved spending time with you today. Lots of love also to my Grandmothers Soledad and Petra, and all my aunt’s, cousins, and friends who have raised little ones. Thank you to all the women in my life who have been such amazing examples of motherhood.

xo angie

A Letter to My Mom on Mother’s Day

Angela Walley — Sun, 12 May 2013 13:25:09 +0000

Dear Mom,
Thank you for being the sweet, generous, caring person that you are. You’ve always been there for Mark and I and supported our freelance filmmaking dreams. I never imagined saying these words to you, but you make the most beautiful bride I’ve ever seen. I love you more than words can say. It hasn’t been easy letting you go, but I know that you’ll always be there when I need you. I’ll always be here for you too. Congratulations, I wish you and Neil the very best on your Wedding Day tomorrow and as your start your lives together.

Happy Mother’s Day!

xo angie

p.s. Special thanks to my wonderful hubby for taking this portrait of my Mom in her beautiful dress!

Veganized It! Zucchini Chocolate Chip Cookies

Angela Walley — Tue, 07 May 2013 08:01:36 +0000

Vegan Zucchini Chocolate Chip Cookies

Ah, finally time for a new sweet recipe. I’ve been really enjoying these yummy Zucchini Chocolate Chip Cookies since Frances and the boys baked them during our visit last week, meaning I’ve baked this recipe twice since then and eaten nearly all of the resulting cookies. This post is my second installment of my series Veganized It!, a series inspired by a collection of recipes on my Veganize This Pinterest board I’m veganizing for the hubby and I to enjoy. This isn’t just for us though! I hope you will enjoy vegan versions of these recipes as well! (Thanks again to Cara from Chickpea Magazine for the Pinterest board inspiration!)

Now for today’s recipe:
Zucchini Chocolate Chip Cookies from the book Animal, Vegetable, Miracle by Barbara Kingsolver
View the original recipe here

Zucchini Chocolate Chip Cookie Batter

Thanks to my sister Sarah for the new cookie scoop!

All ready for the oven!

Zucchini Chocolate Chip Cookies

Ingredients:
1/4 cup applesauce
1/2 cup canola oil
1/2 cup brown sugar
1/3 cup agave
1 tbsp vanilla extract

1 cup unbleached white whole wheat flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg

1 cup finely shredded zucchini
1 cup vegan chocolate chips (Enjoy Life Brand)

Directions:
Combine wet ingredients in a large bowl or mixer. Combine dry ingredients in a separate bowl and slowly blend into the wet mixture. Stir in zucchini and chocolate chips last, mix well. Drop by spoonful (or 1 inch cookie scoop) onto prepared baking sheet and flatten with the back of a spoon. Bake at 350° for 10 to 15 minutes.

Out of the oven and ready to eat!

Yummy goodness!

Enough to share, if you’re so inclined…

They are perfect little mouthfuls of deliciousness. In my second batch I left out the nutmeg, which I thought was a little strong. Feel free to play with the recipe and share your results with me! Thanks to Frances and the boys for baking these for us when we visited, they are a wonderful addition to my recipe box!

xo angie

Local Review: Pho Saigon Vietnamese & Chinese Cuisine

Angela Walley — Tue, 07 May 2013 01:05:09 +0000

The hubby and I enjoyed a dinner date with my sister Sarah and her husband Travis at Pho Saigon recently. We had visited for lunch with Sarah before and were impressed with the how affordable and vegetarian-friendly the menu was. The owner even told us that they could make the pho broth vegetarian, and anything on the menu could be made with tofu. That’s one way to get me coming back!

Pho Saigon’s Vegetable Spring Rolls

Pho Saigon’s Vegetable Pho with Tofu

Pho Saigon’s Sautéed Mixed Vegetable with Tofu

Pho Saigon’s Tofu Bánh mì Sub-Sandwich (no mayo)

Pho Saigon’s Basil Eggplant with Tofu

All the food was hot and fresh, and had wonderful flavors. I really love their Bánh mì Sub-Sandwiches and Eggplant and Vegetables dish. I recommend you try Pho Saigon’s Vietnamese cuisine for lunch or dinner!

Pho Saigon Vietnamese & Chinese Cuisine
10918 Wurzbach Road, Suite 131 San Antonio, Texas
Hours of Operation:
Monday – Thursday: 11am – 9pm
Friday – Saturday: 11am – 9:30pm
Closed Sunday

xo angie

Cinco de Mayo!

Angela Walley — Mon, 06 May 2013 00:22:15 +0000

My hubby Mark and our brother-in-law Travis had planned to get together this weekend to play music. My sister Sarah and I decided to make the most out of their plans by also having a little Cinco de Mayo celebration.

Las Hermanas Bonitas tienen un buen idea…

Tio Mark y Lillian

Eugene y mi hermana Nadia

Dylan con Tía Angie!

La Familia Peligroso!

Que linda!

Las bandidas!

Travis y Lillian

¿Quién es este?

Un beso!

I think this was one of the best Photo Booths we’ve had! It was fun setting up the fiesta backdrop, gathering props, and editing the images in Photoshop. The rest of the celebration went pretty well too.

Cinco de Mayo Dinner Table Decorations

Cinco de Mayo Dinner – Spanish Rice, Borracho Beans, Beefless Carne Guisada, with tortillas

Margarita Inspired Vegan Cupcakes

Cinco de Mayo Leftovers Lunch

Despite our hispanic heritage, my family has never celebrated Cinco de Mayo. Growing up we had big family gatherings for Birthdays, Easter, and Christmas with tons of cousins running around as Tejano music blasted. Our Cinco de Mayo party was similar. Instead we kept it small, the kids have grown up and had their own kids, and Mark provided the Tejano Music Mix. My sister Sarah made vegan-friendly spanish rice, borracho beans, and margarita inspired cupcakes, Mark made Carne Guisada with Gardein beefless tips, and my sister Nadia made fresh guacamole and fruit salad. So much delicious food, Mark even cooked up some of the leftovers for lunch today! Time to get back to work!

xo angie

A Visit with Lillian

Angela Walley — Sat, 04 May 2013 20:45:37 +0000

After all the hard work we put into finishing a project last month, it was nice to take time to catch up with friends and family. I just posted about our visit with The Frey Family, now let’s spend some time with The Lee Family. The Lee Family consists of my elder sister Sarah, her husband Travis, and their adorable baby Lillian. Prepare yourself for some serious baby cuteness.

Little Lillian right after her bath

Should I let her know she’s dressed like a baby chick?

Beautiful Momma and Baby

I’m there for her, but something tells me she’s got this one

Lillian with her favorite Aunt Angie

She knows she looks good, so she just tried to keep it real

One look into her eyes and you’ll be saved

Lillian looks fabulous with long flowing hair!

Hahaha, I love this last photo soooo much. We tried four times to put Sarah’s hair around Lillian’s face and take a photo, but they failed and she looked crazy. Then I had the idea of giving her bangs and bam! We got it. I love Lillian so much. That’s the thing about babies, they are made to be loved, and with a baby this sweet and cute it’s really easy to love her. Today I’m going to be editing a new film project for Rice Gallery and then I’m going to be cleaning and planning for a little Cinco de Mayo party tomorrow. It’s nice to be back to a regular schedule including sleeping, running, video editing, cooking, and cleaning. All those things are so important to us and it’s nice to have time for them all.

xo angie

p.s. Recipes for Delicious Stuffed Shells and Chocolate Chip Zucchini Cookies coming soon!