Recipe - Cafe Floras Vegetable Nut Burgers

COULIS
1 md Fennel bulb; minced small
1 tablespoon Olive oil
One half cup Onion; minced
2 tablespoon Garlic; minced
4 cup Tomatoes, plum; seeded; dice
One half cup Basil; finely shredded
Salt and pepper to taste
2 tablespoon Vinegar; balsamic
One fourth cup Olive oil; extra virgin

BURGERS
1 One half cup Rice, brown; cooked
One half cup Rice, wild; cooked
2 cup Lentils; cooked
One half cup Millet; cooked
One half cup Pumpkin seeds; ground
One half cup Cashew butter
One half cup Onion; chopped
One half teaspoon Celery seeds
3 Garlic cloves; minced
One half cup Bell peppers, red and green
4 tablespoon Parsley; minced
3 tablespoon Soy sauce; low sodium
One fourth cup Almonds; finely ground
1 teaspoon 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 meallike consistency. Form into 12 patties. Grill
on a welloiled 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