and my kitchen garden!

I could not dispose of the leftover polenta, so I invented a tasty way to use it. Below, there are also some photos of my kitchen garden, taken last summer, and a bouquet of zucchini-pumpkin flowers  🙂

5 artichokes
3 cloves of garlic
10 green olives, seasoned and spicy, pitted and coarsely chopped
2 tablespoons of chopped mixed seeds
1 tablespoon of nutritional yeast flakes
2 teaspoons of tamari
2  tablespoon of very good extra virgin olive oil
leftover polenta

I cut some polenta into slices, and placed them on a the plate to toast. I cut a bit more of polenta into cubes, bread coated them with mixed chopped and toasted seeds in a hot frying pan. In the meantime, I cleaned the artichokes and cut them into thin slices. I put them in a pot with the remaining ingredients and let them cook for 15 minutes. I served them as you see in the photo above, to make them sort of “scenographic”. The red bits you see below were chili peppers, already in the spicy olives. I left them, and they gave the dish a special taste …

And now, here it is my kitchen garden. Even if you can’t see it, the right side is as big as the left side 🙂

And here it is, the bouquet zucchini-pumpkin flowers. Marianna, aren’t they beautiful?

Chef: Goodlights from VeganBlog

  1. wendy 27 November 2011 at 12:45

    I very much like this recipe… I love everything of it: polenta, artichokes, olives, but also your vegetable garden and the flowers

  2. EleonoraNW3 28 November 2011 at 18:11

    let me think… I’ve got some artichokes…a leaf of leftover polenta from yesterday…black olives… I can make it 🙂

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