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Will need: Whole wheat piecrust

Veggie Filling
1 cup partially steamed broccoli flowerets, lightly seasoned with Vege-Sal with 1 cup of other veggies (like corn, green beans, peas or a combo), lightly steamed & seasoned.

Sauté in small amount olive oil:
1 cup chopped onion until it becomes translucent

Then add:
½ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. black pepper
¼ tsp. Vege-Sal

While veggies are sautéing, prepare cheese mixture:
2 cups Cheddar style soy cheese (grate & set aside)

Blend in food processor:
12-oz. pkg of firm tofu
½ tsp. sea salt
1 Tbsp. Ener-G Egg Replacer
½ cup Vitasoy plain
2 Tbsp. Sour Supreme (tofu sour cream) (or ½ tsp. fresh lemon juice)

Prepare quiche & bake:
Use unbaked piecrust. Blend veggies, tofu cream mixture, and cheese together in skillet and pour into unbaked piecrust. Sprinkle paprika (& more ground black pepper, if desired) over top. Bake @ 375 for 45 minutes until firm in the middle. Cool for at least 20 minutes before serving.

Serves: 4

You will notice little crunchies when you bite into this bread! That's the tablespoon of millet. The texture is hearty yet still airy-tender and moist with pecan & cashew chunks. It's not eating a plain white bread! (made a high loaf)

Liquids:
1 cup water
½ cup plain Vitasoy
3/8 cup olive oil + 2 tsp. Earth Balance veggie "butter"
¼ cup maple syrup

Drys:
1 ¼ cups organic whole wheat pasty flour
1 3/8 cups organic unbleached wheat flour
1 cup white spelt flour
¼ cup organic rolled oats
1 tsp. sea salt

1 package dry yeast (used Fleischman's this time)

Seeds:
Slightly less than ¼ cup quartered raw pecans
Slightly less than ¼ cup broken raw cashews
1 Tbsp. uncooked millet

Layer in the bread machine:
Liquids
Drys
Make a well in the top and put one package of dry yeast.

Bake on Basic setting, Medium, 1-½ pound loaf. After about 20-30 minutes when it has preheated and partially mixed, add the chopped nuts and millet. (My bread machine has a signal when it is time to add extra goodies.)