Just a quick Party Animals post this week to run over a recent vegan brunch. The potato-iest, herb-iest meal of the day.
I was hosted for brunch by good pals, and they provided some really tasty grits and greens for the center of the meal. To help out, I brought bubbly for Bellini (and back there in the corner is some cucumber-lemongrass syrup as a modest gift for the hosts).
These are the easiest potatoes ever. The freezer was holding a good amount of potato salad leftover from the wedding party. Threw that in a pan and roasted it up.
For protein, tofu and zucchini muffins. These are kind of a variation on this recipe (I hope to share more about a version of these muffins soon-ish). They're flavored with lemon zest and dill, which is a really great combination for brunch.
And, finally, if you're gonna rush tomato season (which I clearly am), this is how to do it: tuck some little garlic slices into roma tomato quarters, place them in a pan, douse the whole thing with herbes de Provence and some olive oil. Roast for a couple hours at 300, and done.
As ever, thanks so much for being here. See you next week.