Millet and Polenta Chips with Pepita & Lemon Pepper Pesto Vegan Friendly, Lunch, Dinner, Snacks Chips Olive oil, for greasing 1.5L hot water 6 tsp vegetable stock powder 1/2 tsp salt 2 tsp onion powder 2 tsp mixed herbs 200g organic millet 300g organic polenta 2 tbs nutritional yeast flakes Salt for sprinkling Pesto 100g organic pumpkin seeds 1 clove garlic 2 tsp nutritional yeast flakes Handful fresh coriander Handful fresh parsley Handful fresh basil 60mL lemon juice 1 tsp natural lemon pepper 1/2 tsp salt 250mL olive oil Grease two square cake tins with olive oil. Dissolve the vegetable stock powder, salt and onion powder into the hot water. Add the mixed herbs. Toast the pumpkin seeds without oil in a medium saucepan over medium high heat, about 3 minutes. Set aside in a small bowl. Place the millet in the saucepan over medium high heat and toast, stirring frequently, for about 3 minutes. Add 500mL of the hot broth and slowly add the polenta, whisking as you go. Slowly add the remaining broth, still whisking. Reduce heat to low. Continue to cook, stirring almost constantly for 20-25 minutes. Add the nutritional yeast and mix well to combine. Spoon into prepared tins and smooth the surface. Place in the fridge for at least 3 hours to set. Meanwhile, place all the pesto ingredients in a food processor and process until combined. Place in the fridge in a sealed jar with a thin layer of olive oil on top to prevent browning until ready to use. Preheat oven to 200°C and line a baking tray. Remove polenta from tin and slice into chips. You should get about 16 from each tin. Place chips on prepared tray and place in the oven. Bake for 40-45 minutes, turning halfway, until golden brown. Serve immediately with pesto and a sprinkle of salt. PT3 Hours 15M
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