Veggie Tarts.

I got this idea from a recipe in the April issue of Woman’s Health. They did a handful of recipes called ‘Garden Variety’. It is so awesome to read all my usual zines and see so many vegan/vegetarian options: food, clothing, designers…etc.
I wanted to make desert tarts with strawberry’s and blueberry’s but thought dinner was more important, so I made these out of this:

Veggie Tarts:

Pie crust:
1 1/2 Cups Flour 1/2 Cup Margarine
1 Tablespoon Baking Powder
1/4 Cup (+ some) of boiling water
Pinch of Salt.
Separate into 6 small balls and roll out each one, cut and fit into 1 dozen oiled cupcake pan.
Prick Sweet potato with knife and microwave for 6 min. Peel and cut into little squares, mash into
bottom of crust.
On top of sweet potatoes, I used pea’s, corn and Kidney beans.
Bake for 20 min @ 425 degrees.
Top with mushroom gravy.

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