Mini Savory Lentil Cupcakes Makes 12 cupcakes 1 small leek, white and some of the green part, chopped 4 fresh shiitake mushrooms, chopped 1 teaspoon olive oil 2 cups cooked and seasoned lentils 1/8 cup walnuts or almonds, crushed 1/4 cup panko breadcrumbs 2 tablespoons tomato paste 1 small carrot, chopped 1/2 cup petite peas (fresh or frozen) 1/2 cup white corn kernels (fresh or frozen) Preheat the oven to 350 degrees. Heat a wok or sauté pan to hot, add the oil and swirl to coat the wok. Add the leeks and cook until translucent then add the mushrooms. Stir-fry until cooked and set aside. In a large mixing bowl, mash the lentils. Add in the nuts, breadcrumbs, tomato paste and vegetables. Mix well. In a well-oiled muffin pan, portion out the lentil mixture and pack into the pan, tightly pressing into the bottom. Top with ketchup. Bake for about 30 to 40 minutes until browned and pulling away from the edges. Allow to cool completely before removing from the pan. While the lentil cupcakes are baking, make the optional mashed potatoes beet frosting. Just add a small beet to your favorite mashed potato or caulipots recipe. Pipe on the mashed potatoes and sprinkle with crushed kale chips.
Posted on: Tue, 25 Jun 2013 16:43:15 +0000
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