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“Recipe by noteaafter12.com adapted from Whole Foods”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. The night before: To make the moonblush tomatoes preheat the oven to 425f / 220c. Put the halved tomatoes on a baking tray and sprinkle with olive oil, sugar, salt, pepper, and thyme. Put them into the oven and let roast for 5 minutes, and then turn the oven off. Leave them in the oven overnight and do not open the door. No peeking!
  2. To make the pie: Preheat the oven to 350f / 180c. Grease and 8-inch / 20cm cake or a springform pan with oil and set aside.
  3. Heat the oil and butter in a large skillet over high heat, cook the mushrooms until just browned on the edges, season with salt and pepper and set aside. Add a bit more oil to the pan and add the onions. Cook to soften just slightly, about 2 minutes. Add the garlic and cook a further 1-2 minutes, add to the mushrooms and leave to cool slightly.
  4. Put the beans, oats and 1/2 cup of water into a food processor, or blender and pulse until smooth. I added a bit of extra water here as my mixture was very sticky. You want the texture similar to loose hummus so use less or more water to get the correct texture. In a large bowl, combine the quinoa, mushrooms, and onions with the bean mixture, parsley, thyme, sundried tomatoes, and season well. Spread the mixture evenly into the prepared pan, and bake until golden brown and crunchy on top. It took about an hour in my oven. Once cooked, leave to set for 10 minutes in the pan. Dress with moonblush tomatoes and serve.
  5. Makes 6-8 servings.

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