to 350C. Combine millet, 1 cup of the soy cheese, tofu, basil, salt and
pepper in a medium saucepan. Heat until cheese melts and custard becomes
thick and creamy. Coat the bottom of a glass casserole with oil and
spoon in half of millet mixture. Arrange squash, green pepper, and onion
on top, and spread remaining millet mixture on top of vegetables.
Sprinkle remaining soy cheese on top of casserole and bake at 350C for
20 minutes. Let cool slightly to set before serving.
creamy meal in a dish that combines the unique taste of often overlooked
millet with delicately sweet summer squash.