Cafe flora's vegetable nut burgers

Yield: 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 ---------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

Instructions:

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 ~--