Vegetarian Blog for the Lazy

Ingredients

for the Hash:

• Six Yukon Gold Potatoes Boiled (or two large boiled Russets)
• One small onion chopped
• Two soft apples chopped (like McIntosh, or Granny Smith work if you add a few minutes of cooking)
• Salt & Pepper
• Butter
• Serve with mango chutney or real maple syrup

For the eggs:

• Four organic eggs
• Curry Powder (I like a mild curry for this)

Heat a medium nonstick skillet over medium-high heat with butter. Add apples and onions and cook 5 minutes, add potatoes and season with salt and pepper, to taste. Crisp and brown the potatoes with apples and onions 5 minutes more, then serve with a mango chutney or with a side of real maple syrup.

For the eggs you whip them in to a fluffy scramble and then add you curry powder (to taste preference) and continue whipping. Cook on low heat and scramble.

• 2 (per taco) organic eggs
• 1 (per taco) corn tortillas
• olive oil
• small bunch of cilantro, chopped
• 1 small tomato, chopped
• low fat sour cream
• hot sauce (I like Melinda’s Original hot sauce)
• optional - LifeLight’s Gimme Lean Faux Sausage
• fresh grated parmesan cheese or cotija cheese
• salt and pepper to taste

Fry the eggs in olive oil, so they are medium over – this means the yokes are still runny but the whites are well done. Then cut up small rings or patties of the Gimme Lean Sausage and fry in olive oil until it creates a crispy, brown skin. Heat tortillas over a medium heat in a lightly oiled pan. Now top with hot sauce, tomato, sour cream, cheese and cilantro or any other toppings that inspire you!

• 1 (15-ounce) can black beans, rinsed and drained 
• 4 tbsp mayonnaise, divided 
• 1/3 cup of Panko
• 1 teaspoon ground cumin
  
• salt to taste 
• 1 small bunch finely chopped cilantro (or flat leaf parsley)
• 1 tbsp olive oil 
• 2 kaiser or french rolls 
• 1 tsp Sriracha

In a small bowl, smash half of the beans with the back of a fork along with 2 tbsp of the mayonnaise, the bread crumbs, cumin, salt and pepper until well-incorporated. Transfer to a bowl and stir in cilantro or parsley and remaining beans. Form mixture into 2 patties.

Heat the olive oil in a medium skillet over medium-high heat. Cook burgers until outsides are crisp, about 3 minutes per side.

To make the Sriracha aioli, mix 1 tsp Sriracha with 2 tbsp mayonnaise. Stir well to incorporate.

To serve, split rolls in half and place burger on the bottom half. Top with a layer of the aioli and your favorite burger toppings (avocado, sliced cheese, sprouts, onions, tomato, etc).

This burger patty also works well as leftovers in the morning topped with fried eggs, salsa and tortillas (see Mission-style Breakfast Tacos post).

Serves 2