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Veggie Lasagna Cupcakes

These Veggie Lasagna Cupcakes are a fun, bite-sized way to enjoy a traditional family favourite. Made with roasted potato and zucchini to replace the wheat pasta and a delicious, creamy cashew cheese to replace the regular dairy cheese, these cupcakes are free of pathogen-feeding foods. This is a great recipe to make with your family or to serve up to guests at your next gathering.

Zucchini is rich in poly-phenolic antioxidants which are essential in helping to protect the body from aging, illness, and disease. Zucchini is also a good source of potassium, which is an important intra-cellular electrolyte that helps to maintain fluid balance and normalize blood pressure and is vital in helping to prevent heart attacks and stroke.

Potatoes contain an antioxidant called quercetin, which has anti-cancer and cardio-protective properties as well as a storage protein called patatin, which has been shown to exhibit activity against disease causing free radicals. 

Veggie Lasagna Cupcakes 

Ingredients:

  • Cashew Cheese:
  • 1 cup cashews
  • ½ cup water
  • ½ lemon, juiced
  • 1 tsp garlic powder
  • ¼ tsp sea salt
  • ½ medjool date

Tomato Sauce:

  • 2 cups halved grape tomatoes
  • 2 tsp maple syrup
  • ¼ tsp sea salt
  • 2 tsp olive oil
  • 4 garlic cloves, unpeeled

For layering:

  • 1 large zucchini
  • 4 small Yukon gold potatoes, peeled

Directions:

  1. Make the cashew cheese by blending all the ingredients together in a high-speed blender or food processor until smooth and creamy.
  2. Place the grape tomatoes and unpeeled garlic cloves on a baking tray and roast at 400F for 15 minutes. Please the roasted tomatoes, garlic and other tomato sauce ingredients in a blender and blend until smooth.
  3. Cut the zucchini and peeled potatoes into rounds.
  4. Line a cupcake baking tray with cupcake case liners. Please a potato round at the bottom of each cupcake liner. Please a spoonful of tomato sauce on top of the potato round. Please a zucchini round on top of the tomato sauce and then a small spoonful of cashew cheese on top of the zucchini. Then add a potato round, another spoon of tomato sauce, another zucchini round, and a final spoon of cashew cheese. 
  5. Place the cupcakes in the oven at 400F for 30 minutes until golden on top. Serve and enjoy! 

To find out more of the undiscovered healing properties of dozens of foods, check out the #1 NY Times Best-selling book, Life-Changing Foods.

This item posted: 28-Jan-2019

 

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