From Friends of Norridgewock Church
1 10 oz. pkg. frozen chopped spinach thawed
1 10.5 oz pkg. firm silken tofu
1/4 cup non-dairy milk
1 tsp dried basil
1/2 tsp salt
1/4 tsp celery seeds
1/8 tsp turmeric
2 Tbl couscous
Preheat the oven to 350 degree. Squeeze the spinach to remove excess water, then place it in a bowl. To make the omelette, combine the tofu, milk, basil, salt, black pepper, nutmeg, celery seeds, and turmeric in a blender and process until completely smooth. Add to the spinach along with the couscous and stir to mix. Spray a 10 inch pie pan with vegetable oil spray, then spread the tofu-spinach mixture evenly across the bottom and up the sides of the dish. Bake for 30 minutes. While the omelette bakes, prepare the filling.
1 onion chopped
2 cloves garlic minced
1 1/2 cup sliced mushrooms
1/4 tsp salt
1/4 tsp basil
3 green onions, finely chopped
Directions: Heat 1/2 cup water in a skillet and add the chopped onion and minced garlic; cook 5 minutes, then add the mushrooms, salt and basil. Remove from the heat and stir in the green onions. Use a spatula to loosen the omelette from the pie plate and carefully slide it onto a serving platter. Mound the filling evenly over half the omelette. Using a spatula, carefully fold the omelette over the filling. Serve immediately. Makes 6 servings.
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