Minty Pesto Polenta Stacks
[Vegan]

For the Pesto:

• 1 massive handful of spinach, washed and dried
• 1 massive handful of basil, washed and dried
• 8-10 mint leaves, washed and dried
• 2-3 tablespoons lemon juice
• A few splashes of green hot sauce
• 1/2 heaped tablespoon tahini
• A few splashes of paprika and white pepper
• 1/4 cup sunflower seeds
• A squeeze of orange juice (optional)

For the Polenta Base:

• 1 cup dry polenta
• 3 cups vegetable broth
• Mixed herbs
• 1 grated carrot
• 1 grated beet
• 1 teaspoon chili flakes
• 1 teaspoon onion powder
• 1 teaspoon jam of your choice
• 1 teaspoon curry powder
• 1 tablespoon red wine vinegar

For the Roasted Cherry Tomatoes:

• 1 cup cherry tomatoes
• 1 teaspoon blackstrap molasses
• 1 tablespoon red wine vinegar
• Dried mixed herbs