Vegetarian Blog for the Lazy

• Button Mushrooms
• 1 Large Onion
• 1/4 Cup Chopped Fresh Parsley
• 3 Tablespoons Sour Cream
• 1 Tablespoon Whole Grain Mustard
• 3 Tablespoons Butter

Use Mushroom Stroganoff Sauce to top Baked Potatoes, Toast, Rice or Egg Pasta

Melt butter in pan and add chopped onion until onion is soft, add sliced mushrooms until browned, add Mustard and remove heat. Stir in sour cream & chopped parsley. Add Mushroom Stroganoff Sauce to top Baked Potatoes, Toast, Rice or Egg Pasta.

• 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!

• 6 large red new potatoes, skin semi on
• 2 large turnips, peeled
• 1/2 cup half and half (or whole milk)
• 8 tablespoons butter, melted (1 stick)
• Salt and pepper to taste
• 1/2 cup low fat sour cream (or to taste, I used much less)

Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15-20 minutes or until fork-tender. Drain.

Whip cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don’t overbeat them; a few lumps are nice).

Add hot cream, butter and sour cream. Season with salt and pepper to taste.

Whip again until blended.

Adjust thickness by adding more cream, if desired.

serves 6 – 8 people

Adapted from a Paula Deen recipe, Food Network