—–coulis———– 1 md Fennel bulb; diced small
1 tb Olive oil
1/2 c Onion; minced
2 tb Garlic; minced
4 c Tomatoes, plum; seeded; dice
1/2 c Basil; finely shredded
Salt and pepper to taste 2 tb Vinegar; balsamic
1/4 c Olive oil; extra virgin
———burgers—— 1 1/2 c Rice, brown; cooked
1/2 c Rice, wild; cooked
2 c Lentils; cooked
1/2 c Millet; cooked
1/2 c Pumpkin seeds; ground
1/2 c Cashew butter
1/2 c Onion; chopped
1/2 ts Celery seeds
3 Garlic cloves; minced
1/2 c Bell peppers, red and green
4 tb Parsley; minced
3 tb Soy sauce; low sodium
1/4 c Almonds; finely ground
1 ts Sage; dried
Olive oil for sauteeing-; -o Coulis: Saute fennel in oil until soft. Add onion, garlic and tomatoes; mix lightly. Remove from heat and stir in remaining ingredients. Let sit at roo temperature for 4 hours to combine flavors. Burgers: Combine all burger ingredients in a bowl and mix thoroughly. transfer to a food processor and pulse briefly to form a meal-like consistency. Form into 12 patties. Grill on a well-oiled vegetable grill, o saute for 3 to 4 minutes on each side, until brown. Serve with coulis. Serves 12. Per patty with sauce: 258 cal; 8 g prot; 11 g fat; 26 g carb; 0 chol; 389 m sod; 5 g fiber From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com ~–