| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Veg-cook, August | 12 | Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
COULIS BURGERS 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 ~-- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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