Vegan Polenta Stack with Pesto and Beerenberg Tomato & Cracked Pepper Relish

Ingredients

To make the polenta and roast vegatable stack

• 1 cup super fine polenta
• 2 cups of soy milk
• salt to taste
• 4 slices of pumpkin
• 8 long slices of zucchini
• 200g roasted capsicum
• Beerenberg Tomato & Cracked Pepper Relish
• 4 tablespoons of vegan pesto (see below)
• mescaline herbs to garnish

To make the vegan pesto

• 4 cups of leafy green herbs (parsley, rocket, basil, coriander, dill)
• 1 cup of olive oil
• 1-2 cloves of garlic
• ½ cup of nutritional yeast
• juice and zest of one lemon
• 2 cups of ground almonds
• salt to taste

Method:

To make the polenta combine the soy milk and polenta in a pan and cook on a medium heat for 5 minutes. Oil a 20cm square baking tin and pour in the polenta and smooth evenly. Place polenta into a fridge to cool and set for 20 minutes.

Preheat your oven to 180c and roast the vegetables.

While the vegatables are roasting and the polenta is setting make the vegan pesto.

Place greens, olive oil and lemon into a blender and combine into a slurry. Mince the garlic and add to the blended greens.

Place the blended greens into a mixing bowl, add ground almonds and nutritional yeast and fold through, salt to taste.
(This pesto can be stored in airtight containers in the fridge for up to 4 weeks.)

Cut the set polenta into 5cm x 5cm portions, place on a greased baking tray and bake for 10 – 15 minutes until crispy.

Remove from the oven and stack with roasted vegetables, pesto and Beerenberg Tomato & Cracked Pepper Relish.

Garnish with mescaline greens.