Our first recipe of 2017 goes out to all of you who have made the promise to eat less meat in the new year. This veggie burger is vegan, spicy and hearty.
While you wait for your breakfast to bake, whip up a quick pico de gallo or tomato sauce to drizzle on top.
I have adapted this recipe, adding in agave syrup, taking out the eggs, making my own buttermilk from soymilk and turning it gluten-free.
Just like Grandma never made…I’ve made this many times and it’s always more popular than the stuff from the can.
I smuggled these two salsa recipes out of Mexico when I lived there a few years ago. One salsa is cooked, the other is raw.