I’m Anna, a plant-based chef and traveler passionate about exploring cultures and bringing people together through food. From vibrant street markets to hidden local gems, I seek out the heart of each culture’s plant-based traditions, creating dishes that connect people across borders. For me, food is more than sustenance—it’s a shared experience that unites us all.

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Anna Salvadori

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🌻VEGAN POLENTA & MUSHROOMS🌻
You might think of this as a winter dish but in the Italian Alps it’s actually a very common and loved summer food! I grew up spending my summer holidays in a little village in Valle Di Anterselva, Italy where we would eat this amazing dish at occasional local fair. All the ladies from the area would get together and cook for the community :) It's such an amazing childhood memory for me: the fresh air of the mountain, the laughter of children playing around in the park and seeing all the people enjoying a delicious meal together.
Here’s the full recipe:
INGREDIENTS
1 cup polenta flour
1/2 cup water
Extra Virgin Olive Oil to taste
Salt and pepper, to taste
8 ounces mushrooms
1 onion chopped
3 cloves of garlic
1/2 cup wine
1/4 cup chopped parsley
INSTRUCTIONS
Place the corn flour and three cups of water in a medium-sized saucepan. After bringing to a boil, lower the heat and simmer. Cook, stirring frequently, for 5 minutes. As an alternative, prepare as directed on the package. Add salt and pepper for seasoning.
Put a medium-sized pan on the stove and oil it. Add the garlic, onion, and mushrooms once heated. Add salt and pepper for seasoning. Simmer the mushrooms for 15 minutes, or until they are soft and beginning to brown. Stir in pasrley and wine. Cook for a further three to five minutes, or until the alcohol is gone.
Serve the mixture of mushrooms with polenta.