Made brekkie for Bee this mornin'. Curry spiced potato wedges and broiled tomatoes with garlic, cumin and cilantro. Some scrambled tofu on the side would make this great to serve for brunch! I also made baked bananas for 'breakfast dessert' (slice banana in half, top one half with vegan chocolate chips and toasted coconut, put other half on top, wrap in foil and bake at 350 for 10 min).
Curried Potato Wedges and Broiled Tomatoes with Garlic and Cumin
-4 large russet potatoes, scrubbed and sliced into large wedges lengthwise
-2 tbsp veg oil
-1 tbsp curry powder
-2 slightly underripe tomatoes, washed and quartered
-1 tbsp veg oil
-1 tsp cumin
-3 cloves garlic, sliced
-1/3 cup chopped cilantro
Pre-heat your oven to 375 degrees. Toss the potato wedges with the oil and curry powder. Bake on a cookie sheet for thirty minutes or so, flipping the wedgies half way through cooking. Season with S&P.
Set your oven to 'broil'. In a small casserole dish, toss the quartered tomatoes with the oil and cumin. Tuck the garlic into the tomato chunks, under the seeds and such and broil the tomatoes until they are melted and oozy. About 5 min... Then toss the tomatoes with the cilantro and season with S&P.