Name: SPINACH, MUSHROOM AND SOYSAGE TART
Yield: 4-6 servings
Ingredients: 7 oz. Gimmie Lean soysage, roughly chopped; 1 tsp fennel seeds; fresh cracked pepper; 1 cup of onion, finely diced; 1/2 cup bella mushrooms, sliced; 10 cloves of garlic, sliced thinly; 10 oz. tofu, pressed very well; 5 oz. Follow Your Heart brand mozzarella, grated; 12 oil cured olives, depitted and roughly chopped; 1 pound fresh spinach; 1 tsp dried or about 10 leaves fresh basil; 1 tsp dried or 1 sprig of fresh thyme; 1 prepared pie crust (I used Wholly Wholesome’s Organic Traditional Pie Shell); olive oil