PS or PP Three Sisters Casserole with Pumpkin Seed Pesto

Chef: Amber Poupore, Cacao Tree Café

Makes: 6-8 Servings

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 Hour 15 minutes

INGREDIENTS

Polenta Topping

• 1 ½ c cornmeal or corn grits

• 1 T red medium chili powder

• 1 t sea salt

Roasted Vegetable Filling

• 1 c diced yellow onion

• 1 c small chopped red bell pepper

• 2 ½ c butternut squash, peeled, medium chop

• 1 15 oz can diced tomato with chilis

• ½ c corn

• 1 T garlic minced

• 1 T cumin

• 2 t coriander

• 1 t sea salt

• 1 15 oz can pinto beans, drained and rinsed

Pumpkin Seed Pesto (PS only)

• 1 c raw pumpkin sees

• 1 c coarsely chopped cilantro leaves

• ¼ c unsweetened apple sauce

• ¼ c pure lime juice

• 1 t salt

• Pinch cayenne

DIRECTIONS

Polenta Topping

1. Prepare the polenta topping by mixing the cornmeal with the chili powder and salt. Stir in 4 ½ c water. Place in a double boiler, cover and cook 40 – 60 minutes. Stirring every 15 minutes. (If you don’t have a double boiler, cook following package directions.) Corn grits will take longer to cook than cornmeal. Remove from heat.

2. Preheat oven to 375 degrees F.

Roasted Vegetable Filling

1. Prepare the casserole filling by adding onion, salt and ¼ c water to a large saucepan. Cook uncovered, medium heat for 7 minutes or until the onions are translucent. Stir frequently. Add bell peppers to the pot and cook an additional 5-7 minutes.

2. Add squash, tomato, garlic, cumin, coriander and ½ c water. Cook 5-7 minutes, stirring occasionally. Increase heat and boil the mixture, then, reduce heat to simmer and cook covered 10-15 minutes, until squash is tender.

3. Stir in corn and pinto beans and cook 5 minutes, uncovered. Keep stirring to prevent sticking. Mixture should be thick.

4. In an 8’ x 11” non-stick baking dish, spread 2 c polenta over the bottom of the dish. Spoon squash mixture on top of the polenta. Spread remaining polenta over vegetable mixture.

5. Score casserole into pieces of to guide your serving sizes, but not necessary.

6. Bake 30-40 minutes or until heated through.

Pumpkin Seed Pesto (PS only)

1. Toast pumpkin seeds in a skillet on the stovetop for 4-5minutes, do not burn.

2. Place all ingredients in a food processor and pulse process. Process to smooth.

3. Garnish you Three Sisters Casserole with the pesto.

   
   Amber is synonymous with vegetarian cuisine in southeastern Michigan, having worked over a decade at the premier plant-based restaurant Inn Season Cafe and spending the previous decade opening her own plant based establishments, Cacao Tree Cafe, The Clean Plate and a catering business, as well as an integral long-term consultant for the reputable GreenSpace Cafe. Her passion for providing well balanced, enriching and nourishing foods is represented through her involvement, integrity and commitment to her clientele and the community. Amber is involved with educational and instructional classes throughout southeastern MI, including the medical students at prestigious universities and corporations as highly regarded as GM and Wayne State. She has recently been featured in the full length documentary “Eating You Alive” and has appeared frequently on Fox 2 News, Channels 4 and 7, as well as numerous articles in local publications.