| 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
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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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