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Pokeweed Baked Eggs

From THE WILD VEGAN COOKBOOK
The flavor of eggs adds to the richness of this pokeweed casserole, even though the dish is animal-free. The secret lies in the flavor of the seasonings and the flavor and texture of the other ingredients.

EGG LAYER

1 19-oz. package of silken tofu
1/2 cup flaxseed oil or corn oil
1/4 cup bread crumbs
1/4 cup lecithin granules
1 tbs. flaxseeds, ground
1/2 tsp. tarragon, ground
1/4 tsp. turmeric
1/4 tsp. paprika
1/4 tsp. yellow mustard seeds, ground
1/8 tsp. mace
1/8 tsp. fenugreek, ground
1/2 tsp. Vege-sal or 1/4 tsp. salt, or to taste
1/2 tsp. black pepper, ground

OTHER INGREDIENTS

2 cups cooked, seasoned pokeweed [Caution: You must prepare pokeweed according to these directions before using it in this recipe or you may poison yourself.]
1 tbs. olive oil

1. Mix together all egg layer ingredients in an oiled casserole dish with a whisk, mixer, or fork.

2. Top with cooked pokeweed.

3. Mix the olive oil with the remaining bread crumbs and press onto the pokeweed layer.

4. Bake, uncovered, 30 minutes in a preheated 375°F oven.
Serves 6
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