Artichoke and hazelnut cannelloni with lemon soy bechamel sauce

Artichoke filled cannelloni make a very nice light but filling Sunday night supper, or can also be used as an elegant brunch.

Serving Size: 6

Ingredients:

• 1 can artichoke hearts (about 5-6)
• 8 oz. tofu, crumbled
• 4 Tbs. hazelnut meal (hazelnuts ground to the consistency of flour)
• 1 Tbs. olive oil
• 1/2 lemon juiced
• 8-16 cannelloni tubes
• 1 cup vegetable bouillon

for the sauce:

• 2 Tbs. fine olive oil
• 250 milliliters soy cream
• 1/2 cup water
• 1 vegetable bouillon cube
• 1/2 lemon, juiced
• 1 heaping tsp. corn starch
• salt and white pepper
• chives as garnish

Directions:

1. Drain the liquid from the artichokes.
2. Cut the artichokes into pieces.
3. Add the olive oil, and lemon juice and puree.
4. Add in the crumbled tofu and hazelnut meal and mix well.
5. If the mixture is too thick, add some water to make thick but smooth,
6. Season to taste with salt and pepper.
7. Using a demitasse spoon or small fork, fill the cannelloni shells with the artichoke mixture.
8. Preheat the oven to 175 C.
9. Place in an oiled baking dish.
10. Boil 1 cup of water and add the vegetable bouillon.
11. Pour the bouillon carefully around the cannelloni.
12. Cover with a lid or aluminum foil.
13. Bake for 20 minutes.

Meanwhile, make the sauce.

1. Heat the olive oil in a small sauce pan.
2. Add the soy cream, and the corn starch.
3. Stir well to mix the corn starch.
4. Add the lemon juice, and vegetable bouillon and heat on low stirring constantly.
5. When the mixture thickens, remove from the heat.
6. Season to taste with additional salt and white pepper.

To serve, place the cannelloni on individual plates wit the sauce drezzled over.
Garnish with a slice f lemon and some chives.

Author: Chris Walker. This entry was posted on Wednesday, January 30th, 2008 at 10:43 pm. It is filed under Artichoke, Main Dishes, Pasta, Tofu. You can follow any responses to this entry through the RSS 2.0 feed.

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