Huminta (bolivian Style Souffle) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Cooked quinoa,
1 cup: Tofu, squeezed
1 cup: Cooked winter squash,
1/4 cup: Tahini,
3: dr Anise extract,
1/2 tsp: Salt,
1 tsp: Vegetable oil,
1/2 cup: Bread crumbs,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp