1 onion, finely chopped
2 cloves garlic
4 cups butternut squash, chopped into 1" cubes
25 oz. can black beans, drained and rinsed
1 tsp. each : cumin, marjoram, parsley, and sage
1 bay leaf
Salt and pepper to taste
Enough water to cover the squash
Vegan cheese shreds ( optional )
1. Saute onions and garlic in a little veggie broth (water or oil can also be used) until soft.
2. Add squash, herbs, and enough water to cover the squash and cook over medium/high heat until squash is tender, about 20 minutes.
3. Add black beans, salt and pepper and cook until beans are hot.
4. While stew is cooking make polenta according to directions on the box, stir, stir, stir!
Pesto: 1 bunch cilantro
1 bunch of parsley
1/4 cup lime juice
1/2 cup pumpkin seeds
1/2 cup walnuts
1/4 cup olive oil
salt and pepper to taste
Mix it all up in a blender or food processor.
To serve: spoon hot polenta into a bowl, ladel the stew over polenta, and top with pesto and vegan shredded cheese. Soooo good! Little Sprout #1 liked it too!