Recipe - Huminta (Bolivian Style Souffle)

4 cup Cooked quinoa
1 cup Tofu, squeezed
1 cup Cooked winter squash
One fourth cup Tahini
3 dr Anise extract
One half teaspoon Salt
1 teaspoon Vegetable oil
One half 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 cut or sliced up and pan fried.