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From: "diana dalbotten" <dalbo002@maroon.tc.umn.edu>
Date: Tue, 25 Jun 96 10:10:05 -0500
In small nonstick pan, brown veggie burgers (a quick spray of Pam gets them
going.) In another, larger nonstick pan saute onion & mushrooms in a
little of the tomato juice from the can of tomatoes. Meanwhile, chop
tomatoes to desired size (or puree if you have a really picky family). When
onion is translucent and mushrooms cooked, pour tomatoes over. Add 1 T
basil, 1 t oregano, 1/4 t chili powder, 1/2 t cinnamon, 1/4 t mint, 1/4 t
rosemary powder (or whatever combination you have, but this is delicious).
Simmer. In the meantime, pour 2 c boiling water over couscous, cover and
let steam (not over heat). Or prepare couscous in whatever way you desire.
When couscous is 5 minutes away from completion, put garden veggie burgers
into tomato mixture spooning some over the top. Sprinkle w/parmesan and let
simmer 5 minutes. Serve over couscous. Serves 2.
FATFREE DIGEST V96 #176
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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