Categories: Vegetables, August 
      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-; -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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