Title: Cafe Flora's Vegetable Nut Burgers
Categories: Vegetable August
Yield: 12 Servings

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-; -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 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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