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Huminta (bolivian style souffle)
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| Artist: |
_ |
| Categories: |
Entrees, Quiches & Souffles, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Cooked quinoa | | 1
| cup | Tofu, squeezed | | 1
| cup | Cooked winter squash | | 1/4
| cup | Tahini | | 3
| drop | Anise extract | | 1/2
| tsp | Salt | | 1
| tsp | Vegetable oil | | 1/2
| cup | Bread crumbs |
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Procedures:
| 1 | Run quinoa, tofu and squash through a fine food mill. | | 2 | Lightly blend in tahini, anise and salt. | | 3 | Oil a small casserole. | | 4 | Add half of the bread crumbs and rotate around the casserole to form a thin layer of crumbs. | | 5 | Add the quinoa mixture, sprinkle remaining bread crumbs on top, cover and bake for 1 hour. | | 6 | Serve hot in cold weather or at room temperature in hot weather. | | 7 | Any leftovers may be sliced and pan fried |
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