| 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 |
dr |
Anise extract |
| 1/2 |
ts |
Salt |
| 1 |
ts |
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.
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