Everyone in my family loves Mushroom Loaf, so Imogen decided to try her hand at it this week. We adapted the Chocolate Banana Pie from the Thermomix cookbook A Taste of Vegetarian. You can cook the filling on the stove if you don’t have a Thermomix.
¾ cup brown rice
1½ cups water
1 medium onion, finely chopped
1/2 cup chopped celery
2 cups chopped Swiss brown mushrooms
1 tbsp Dr Fuhrman’s VegiZest
2 tsp paprika
1½ tsp oregano
1½ tsp basil
1 tsp thyme
2 tbsp arrowroot
4 tbsp water
250 g silken firm tofu, drained
¾ cup chopped walnuts
¾ cup rolled oats, coarsely ground in food processor
Bring rice to boil in 1½ cups water and simmer, covered, for 30 minutes.
Sauté onion, celery, mushrooms, VegiZest, paprika and herbs in a small amount of water until vegetables are soft, stirring occasionally.
Preheat oven to 180°C.
Blend arrowroot, water and tofu in a blender or food processor. Add walnuts and blend until smooth.
In a bowl, mix together tofu mixture, vegetables, oats and cooked rice.
Line a loaf pan with baking paper. Add mixture to pan and bake for 1 hour and 15 minutes. Allow to cool for 30 minutes. Turn loaf out and slice.
Chocolate banana pie
30 g date sugar
30 g raw almonds
210 g wholemeal flour (we used spelt)
130 g tahini
1/2 tsp mixed spice
1/4 cup water or orange juice
90 g raw cashews
1 vanilla bean
70 g pitted dates
50 g cornflour or arrowroot
340 g water
25 g cacao (raw chocolate powder)
70 g malt extract
50 g tahini
Mill sugar in Thermomix for 3 sec on sp 9. Set aside.
Mill almonds in Thermomix for 5 sec on sp 8.
Add flour, tahini, date sugar and spice and mix for 10 sec on sp 6, until mixture resembles breadcrumbs.
Set dial to closed lid position, add juice and owater and knead in Interval speed for 15-20 sec to form dough.
Turn mixture out onto a floured board and knead lightly.
Roll out and place in a flan dish or springform pan. Blind bake at 160°C for 10 minutes, then set aside to cool.
Mill cashews and vanilla bean for 10 sec on sp 8.
Add all remaining ingredients except for tahini and bananas. Cook for 6 mins at 90°C, then a further 2 mins at same temp on sp 5.
Slowly drizzle tahini through hole in lid onto rotating blade, incorporating over a 1 minute period on sp 4. Allow to cool in bowl for 5 mins.
Slice bananas into cooled pie shell. Pour chocolate mixture over and allow to cool to room temperature before chilling in refrigerator for up to 3 hours before serving.