As we all know, Pete loves potatoes. No brunch is complete without some kind of home fries. Since making the Lemon Roasted Potatoes (minus lemons) from Veganomicon for dinner with Reed & Courtney, he'd decided that this dish is It. The Potatoes. So we had them again for brunch this morning.
Along with the Tofu Rancheros from the September issue of Vegetarian Times. The recipe is pretty quick, and the ingredients are simple. The potatoes take forever, though, so we started those first, and everything was done almost exactly on time.
It's too bad I didn't notice that the recipe made enough for 6 people. We were starving by the time everything was ready, so our eyes may have been a bit bigger than our tummies.
But we have leftovers to last us pretty much the whole week.