LENTIL TOFU QUICHE

Rinse and place in a medium saucepan:

          3 cups water

          1/2 cup green or brown lentils

          1 teaspoon rosemary

          1 teaspoon sage

          1 teaspoon salt    

Bring to boil then simmer covered 25 minutes and drain.

(I save the water for a broth for soup)

In a skillet, sauté:

          1 medium onion, chopped

          2 cloves garlic, minced

          1 tablespoon oil

Blend in blender the following ingredients:

          1 cup water

          1/2 cup flour (Rice flour works well)         

          1/4 cup cooked millet    

          1/4 cup rinsed cashews

          1+1/2 cup soft organic or non-GMO certified tofu

          1 tablespoon sesame seed

          2 tablespoons fresh squeezed lemon juice

          2 teaspoons onion powder

          1 teaspoon sea salt

          1 teaspoon dried basil

          1 teaspoon oregano

When blender contents are smooth, fold in:

          drained lentils, onion & garlic

Pour mixture into a lightly oiled and floured*, 10-inch round casserole dish.

Lay sliced tomatoes over the top of mixture.

Top with Simple Cheese Sauce.

Bake at 425 degrees F. for 45 minutes or until center is firm when pressed.

*Rice flour, organic corn flour or sesame seeds can be used instead of wheat flour.