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Tuesday, July 31, 2007

Yummy Vegan Breakfast Potatoes

Okay, I know all of a sudden I'm super chatty, and I promise after this post I will zip it. But I have to tell you about the most delicious meal I made yesterday (and ate leftovers of today). This was a pretty informal, thrown-together kind of a dish, but here's what I did...

My step-dad grew some delicious potatoes in his garden so I started with those (three large-ish ones). I cubed them and boiled them for a just a few minutes. Then I heated some olive oil in a skillet, added the potatoes, and cooked them for a while - maybe 10 minutes? Next, I added about one half of a large red onion, chopped, and a red pepper, also chopped, and plenty of minced garlic. I cooked that for a while longer - perhaps another 10 minutes - then added red pepper flakes, salt, pepper, and about a tablespoon of soy margarine, stirred it all up, put some shredded Follow Your Heart vegan mozzerella on top, and covered the pan to help the fake cheese melt. Then I heaped it in a bowl and topped it with chopped avocado, Tofutti sour cream, and the most delicious salsa that I got recently at the farmer's market (very garlicky though, you wouldn't want to smell me right now).

It was SO good. I didn't bother taking a picture because it wasn't particularly pretty, but damn, it was sure tasty.

1 comment:

Vegan_Noodle said...

It sounds tasty! I'm thinking of buying some of the FYH cheese and this sounds like a great idea for something to do with it!