Some of you might know, but most of you probably don’t. I’ve been writing a column for the Suicide Girls Newswire about veganism, and my recent post – Savoury Vegan Holiday Tarts – was retweeted by PETA2, among others. I think it is kind of cool that they noticed my little article on that big naked lady site. No matter what you think of PETA or Suicide Girls, both of whom flaunt scantily clad and/or nude ladies for whatever purpose, both of them are making space for discussion about veganism in the wider culture, and I think that’s very important work.
That said, here’s that tart recipe, as written on SG.
Savory Vegan Pecan Holiday Tarts
6 sheets phyllo pastry. (You can buy this frozen. Often it’s vegan – check the ingredients)
1 container Tofutti better than cream cheese – OR – 1 cup silken tofu blended with 1 tsp lemon juice, 1/2 tsp salt, 1 tbsp nutritional yeast
1 tbsp Dijon mustard
1 bulb garlic
1 small or 1/2 large onion, any color
2 tbsp vegetable oil or margarine
1 tbsp sugar, maple syrup, or agave nectar
Preheat your oven to 400 F.
Remove the outer skin of the garlic bulb, leaving each clove wrapped. Slice off the tops of the garlic cloves, brush with olive oil, and roast in the oven until soft – about 40 minutes.
While your garlic is roasting, slice the onion into rounds. Separate the rounds. Heat oil or margarine in a skillet; add the onions and sweetener, stir to coat, and saute over low heat until the garlic has finished.
In a bowl, mix cream cheese and mustard. Squeeze the softened garlic in; alternately, use a garlic press or mince it. Stir together until combined.
Grease a 12-cup muffin tin. Tear each sheet of phyllo pastry in half and use each half to line a muffin cup – I find it works best if you fold them in half and then crumple them in.
Put a dollop of cream cheese in each phyllo cup, then add a couple of caramelized onions, and top with two pecans.
Roast in the oven for 8 minutes, until phyllo is golden brown. Let cool and then pop out. Serve at room temperature.