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- 4 cup Cooked quinoa
- 1 cup tofu, squeezed
- 1 cup Cooked winter Squash
- 1/4 cup Tahini
- 3 dsh anise extract
- 1/2 tsp salt
- 1 tsp vegetable oil
- 1/2 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.