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
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
Serve hot in cold weather or at room temperature in hot weather. Any
leftovers may be sliced and pan fried.