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Wednesday, October 3, 2012

Quinoa Souffle - Vegan, macrobiotic, vegetarian, recipe

I'm not quite sure where this recipe came from.  I wouldn't now call it a souffle because that would imply eggs.  This is a vegan version of a casserole type dish that has a lovely creamy satisfaction to it.  You could use any noodle or grain in place of the quinoa too.  There are endless combinations of additions.  Herbs like sage or parsley or basil or if you like spice you could add red pepper flakes or a chipolte chile...  Play, experiment, make it your own.  Then we won't care where it came from, only that you write down your fantastic version for more good meals to come...


Quinoa Soufflé

1 c. raw quinoa
2 c. water

1 lb. tofu, firm
1 c.  winter squash, steamed until soft

1/4 c. tahini
1/2 t. sea salt (or less)

1 c. bread crumbs

Boil quinoa in water for 15 minutes.

Puree or mash quinoa, tofu and winter squash until mixture is smooth.  Stir in tahini and salt. 

Oil a small soufflé pan or casserole dish.  Press 1/2 the bread crumbs up sides and on bottom of dish.  Add quinoa mixture.  Top with remaining bread crumbs.

Cover and bake at 350 for 1 hour or until knife inserted in center comes out clean.  Serve hot or cold. 
Makes enough for a side dish for 4-6 people.

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