1 tbsp. sesame oil
1 tbsp. safflower oil
4 scallions, minced
1 lb. fresh mushrooms, sliced
1 c. soy milk
2 tbsp. soy protein powder, plus 1 tbsp. nutritional yeast (optional)
3 eggs, beaten
3/4 c. aged Swiss cheese, grated
1/2 c. cooked wild rice
1 tsp. dried savory
1/4 tsp. ground turmeric and paprika
Vegetable salt to taste
1 tbsp. sesame seeds

Heat oil in a large non-stick skillet. Saute scallions and mushrooms over a medium heat until soft. In a medium bowl, blend soy milk and protein powder together until smooth. Stir in eggs. Add remaining ingredients, and mix everything in together, except sesame seeds.

Combine with mushrooms and scallions, and turn into a lightly oiled, 1 1/2 quart casserole dish. Bake for 25 minutes in a 375 degree oven. Sprinkle sesame seeds over the top the last 10 minutes of baking. Serves 4.