Yield: 4 servings
|4 cups||Cooked quinoa|
|1 cup||Tofu squeeze out excess water|
|1 cup||Cooked winter squash or carrots or yams|
|3 drops||Anise extract or-|
|½ teaspoon||Powdered anise|
|½ teaspoon||Sea salt|
|1 teaspoon||Unrefined vegetable oil|
|½ cup||Bread crumbs|
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.
From Quinoa Corporation's Ancient Harvest brand "Vegetarian Entrees" brochure, n.d., n.p. Brochure prepared by Rebecca Theurer Wood.
Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-03-94