Tofu Millet Quiche
1 cup millet 2-1/2 cups boiling water 1 tsp. salt 1-1/2 blocks of tofu 3 tsp. unrefined olive oil 1 onion, finely chopped 2 cloves garlic, minced 3 cups raw spinach, cleaned and stemmed 5 tsp. tamari sauce 5 tsp. arrowroot pinch of basil, thyme, and papprika 1/2 tsp. nutmeg handful of sliced mushrooms 1/2 cup medium cheddar cheese, grated Add millet to boiling water. Simmer for 25-30 minutes.Butter a pie plate and pat in the cooled millet while still warm. Bake at 425 deg F for 5 to7 minutes. Press tofu for 30 minutes to remove excess water. Saute onion and garlic in oil until tender. Remove from heat. Add shredded spinach. In two batches, using a blender, mix until smooth the tofu, tamari, seasonings(except paprika) and arrowroot. If mixture is too thick, add a little water. Add this to onion spinach mixture with cheese and paprika. Bake at 425 deg F for 10 minutes, then reduce heat to 350 deg F and bake for 30 minutes longer. Serves four. Millet is a small, yellow grain that comes in many varieties, with pearled millet being the most common. Millet is used for soups, vegetable dishes, casseroles, and as a cereal. Arrowroot is a starch flour processed from the root of an American native plant.It is used as a thickening agent, similar to cornstarch or kuzu, for making sauces, stews, and desserts.