Queen of (Vegan) Tarts

    When I hear the word "tart" I can't help but let my mind wonder to the world of wonderland. I envision the Queen of Hearts sitting in her room sobbing over stolen tarts, and I completely understand-who wouldn't be a little upset about absence of such a wonderful delicacy?
    Today my taste buds had the privileged of getting to meet a vegan mushroom tart (they got along splendidly). I have no idea to whom the credit is due for the original non-veganized form of the recipe because my mom got it from my aunt who got it from...somewhere. Without further adieu I present: The Vegan Mushroom Tart.

Mushroom Tarts (Veganized)
Ingredients:
1/2 ib. Mushrooms, chopped
2 tbs onions, chopped
4 tbs earth balance butter
2 tbs whole wheat flour
1/4 tsp salt
1 1/2 tsp parsley flakes
1 tsp chives
1 cup plain almond milk
nutritional yeast for sprinkling on top
Pie crust (I used this recipe with the coconut oil)

Directions:


(1)In a sauce pan over medium heat melt butter and add onions-cook until onions are soft about four minutes. (2) Add mushrooms and cook for about 15 minutes. (3) Remove from heat and add flour-stir together until thick. (4) Add almond milk and bring to a boil. (5) Reduce heat and add the rest of the ingredients-cook until it turns thick and sauce-like. (6) fill a tart pan with the pie crust and scoop the mushroom mix into each hole. (7) sprinkle the tops with nutritional yeast. (8) Bake at 350 four about 10 minutes or until the crust starts to turn golden brown.