Ingredients
- 4 quinoa (cooked)
- 1 winter squash (cooked)
- 1 c tofu
- 1/4 c tahini
- 1/2 c bread crumbs
- 1 ts vegetable oil
- 1/2 ts salt
- 3 dr anise extract
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.
