1 can coconut milk
2 cloves garlic, peeled
1 tbsp nutritional yeast flake
2 tbsp ground flaxseed mixed with 6 tbsp water, chilled (flax egg)
Salt and freshly ground pepper
2 tbsp Earth Balance margarine
250g sliced cremini mushrooms
1/2 tsp chopped garlic
1 large leek, chopped into 1 inch lengths and triple washed
2 tbsp white wine
1 tsp dried thyme
Partially baked tart shell, 9" round (recipe to follow)
1 Preheat oven to 350 F
2 Place coconut milk and garlic cloves in saucepan over medium-high heat. Bring to a boil then turn heat to low and simmer gently for 25 minutes or until it has reduced to 1 cup and been infused with garlic aroma. Set aside to cool. Remove garlic cloves, mash with a fork and return to coconut milk. When cool, add flax "egg" and beat until uniform. Season with salt, pepper, and nutritional yeast.
3 Heat 1 tbsp margarine in a saute pan and cook sliced mushrooms for one minute, or until slightly browned. Add chopped garlic and cook another 2 minutes. Season with salt and pepper and scrape into bowl.
4 Heat remaining margarine in saute pan. Saute leeks for one minute, or until they are softened slightly. Add wine and thyme to the fan and cook, stirring, for one minute more until leeks are limp and the liquid has evaporated. Remove from heat.
5 Arrange mushrooms and leeks in tart shell and pour coconut milk mixture over top, allowing veggies to peep through.
6 Bake for 30 minutes or until set and slightly golden. Let cool 10 minutes before serving.