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.