Mushroom Spinach Tart

Author: Janet Hudson Status: published Published: Nov 14,2009 license cc-by tags: vegan, onion, tart, spinach, cashew, Shiitake, cheeze, pinenut, arugulla, 0   Share on Facebook Share on Twitter

Recipe to follow.

Make the crust:
1 1/4 cup your favorite flour
Pinch of salt
6 tbsp cold vegetable margarine
4 tbsp water

Stir together flour and salt together- cut in the margarine and continue to combine until the dough resemmbles small peas. Sprinkle a little water in at a time until the dough forms a ball and then roll out and transfer to a tart pan (12 inch). Bake 10 minutes at 400 degrees.
Make the filling:
Cook 2 bunches of spinach until it is wilted and drain well. Chop and set aside.
Saute 1 minced onion, 1 minced clove of garlic, 1 cup chopped mushrooms and 2 tbsp pine nuts with 3 tbsp margarine. Stir in 1 cup chopped arugula and season with salt and pepper. Add the spinach.
Beat together 3 oz Tofutti cream cheese and 1/2 cup cashew cheeze with 1/2 cup Tofutti sour cream- add 1/3 cup Rice Parmesan and the spinach. Pour into tart and bake 25 minutes or so.
Feeds 6.

Comments