Roasted Herbed Red Potatoes (i like to use rosemary and thyme and a little onion and oive oil) & 'Sausage' Tempeh Crumbles from Vegan with a Vengeance (VwaV). I added a little bit of Follow Your Heart's Moz. Style Vegan Cheese to the crumbles (you know, for fun!) and served it (to myself) with a quarter of sliced avacado and some of the summer's last fresh mangoes.
some ginger green tea (my favorite) to wash it down made this brunch a winner!
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