Meet Ron Pickarski - Pulses

Ingredients

• 1 cup hazelnuts, roasted
• 4 cups basil, fresh, chopped, and packed into cup
• 1 cup cooked cannelloni beans (used Bush Beans)
• 2 tsp fennel powder
• 2 tbsp garlic, fresh, minced
• 3/4 cup extra virgin olive oil
• 1 tsp salt
• 3/4 cup water
• 1/4 cup extra virgin olive oil
• 2 cups leeks, sliced
• 2 cups carrots, shredded or match stick
• 2 tsp garlic, fresh minced
• 3/4 tsp salt
• 2 cups basic tofu pate (page 252 in Class Veg. Cookbook)
• 2 cups canneloni beans (Bush Beans), drained and rinsed
• 1 recipe basic pie crust (page 336 in Class Veg. Cookbook)
• 10 roma tomatoes (jardinnare cut)
• 10 chopped roasted hazelnuts