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Huminta (Bolivian Style Souffle) Recipe
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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.
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