---------- Recipe via Meal-Master (tm) v8.02

     Title: VEGETABLE NUT BURGERS
Categories: Vegetables
     Yield: 12 servings

          -----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

 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: [email protected] (Garry Howard).  rfvc Digest V94 Issue
 #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, [email protected]
 ~--

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