Italian Cannellini Bean Quiche and Roasted Hazelnut Canneloni Bean Pesto - Gourmet Gurus, Mains Reci

Name: Italian Cannellini Bean Quiche and Roasted Hazelnut Canneloni Bean Pesto - Gourmet Gurus, Mains Reci
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

pulses.org

The combination of roasted hazelnuts, basil, and fennel create a sweet herbaceous flavor profile that compliments the Italian Quiche. The beans enrich the texture and reduce the fat working off the...

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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

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Italian Cannellini Bean Quiche and Roasted Hazelnut Canneloni Bean Pesto - Gourmet Gurus, Mains Reci

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