Huminta (bolivian Style Souffle)

We hear much in our day of the rest of faith, but there is such a thing as the fight of faith in prayer as well as in effort. Those who would have us think that they have attained to some sublime height of faith and trust because they never know any agony of conflict or of prayer, have surely gotten beyond their Lord, and beyond the mightiest victors for God, both in effort and prayer, that the ages of Christian history have known. When we learn to come to God with an intensity of desire that wrings the soul, then shall we know a power in prayer that most of us do not know now.

R.A. Torrey

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Main dish, Vegetarian	4	Servings

INGREDIENTS

4	c	Cooked quinoa
1	c	Tofu, squeezed
1	c	Cooked winter squash
1/4	c	Tahini
3		Anise extract
1/2	t	Salt
1	t	Vegetable oil
1/2	c	Bread crumbs

INSTRUCTIONS

Run quinoa, tofu and squash through a fine food mill. Lightly blend in
tahini, anise and salt. Oil a small casserole. Add half of the bread
crumbs and rotate around the casserole to form a thin layer of  crumbs.
Add the quinoa mixture, sprinkle remaining bread crumbs on  top, cover
and bake for 1 hour. Serve hot in cold weather or at room  temperature
in hot weather. Any leftovers may be sliced and pan fried.

A Message from our Provider:

“God doesn’t call the qualified, He qualifies the called.”