Since I ate an egg for breakfast I was looking for something different for Sunday night’s dinner. Aha, leftover polenta in the refrigerator! Given that polenta did not seem to lend itself to Asian flavors I decided to make an Italian stir-fry with oregano and basil picked fresh from my pots of herbs. Along with herbs the vegetables included mushrooms, scallions, garlic, carrots, celery, broccoli, and cabbage. I also added vegetable stock.

Not my usual Breakfast for Dinner but a delicious vegan dish that was satisfying and attractive.