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