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For the cashew cream: 3/4 cup raw unsalted cashews, soaked in water for 6-8 hrs, drained and rinsed 1-2 cloves garlic ¼ teaspoon salt 1 tablespoon lemon juice ¼ cup water. Sauté for 1 minute and remove from heat. But practice makes perfect, right? Sauté until mushrooms reduce and are tender (7 -10 minutes). So I’d like to report on my latest experiment in creating this vegan mushroom and leek tofu tart with millet crust. Bake tart shells for 7 minutes in preheated oven. Whatever my reasons, I’ve been particularly keen on making nice vegan tarts – a tough order when most pastry shells are based on butter. Rinse mushrooms and spread in the bottom of a prepared (oiled) 8″ tart pan. Set aside to cool slightly. Crush spinach between hands and spread on top of the mushrooms. You can serve it hot or cold with a side salad or some lovely aioli or tomato salsa. It’s a combination between a quiche and a tart with egg-based filling. Assembly. Remove from oven and fill with mushroom filling. Sauté mushrooms, peppers, leek, salt and pepper over medium heat. Spread leeks on top of the spinach. Leek and Wild Mushroom Tart with Cashew Cream. Add thyme and chili flakes. This delicious leek and mushroom tart is made with a gluten-free and grain-free savoury crust, seasoned with a touch of garlic and thyme. For the leek and mushroom topping: 3 …

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