Broccoli & Leek Vegetable Cups

2 refrigerated pie crusts, cut into 11 circles (I stamped them out with the top of a measuring cup!)

1 cup carrot, shredded

1 leek, thinly sliced

2 cups broccoli florets

1 tsp dried oregano

1 cup coconut or almond milk

½ cup shredded mozzarella cheese

3 tbsp cornstarch

¼ cup breadcrumbs

2 tbsp olive oil

2 cloves garlic, minced

1 cayenne pepper, minced

1 tsp sea salt

½ tsp black pepper

• Line cupcake tins with aluminum foil and fold pie crust circles into them (I’m sure there’s fancy cookware out there for this but I don’t own it!)
• In a frying pan over medium heat, cook cayenne pepper in olive oil for 1 minute
• Add leeks and broccoli and cook for 2 more minutes, stirring occasionally
• Add garlic, oregano, salt and pepper and cook for 1 more minute, and then remove from heat
• In another saucepan, bring coconut or almond milk and cornstarch to a boil, then reduce to low and simmer for 10 minutes
• When mix begins to thicken, remove from heat and stir in cheese
• Pour sauce mixture, vegetable mixture and carrots into a bowl and stir well
• Evenly distribute mix into pie crust cups (I found 2 scoops of a small ice cream scooper were PERFECT) and top with about ½ tsp of breadcrumbs on each
• Heat oven to 400 degrees and bake for 25 minutes