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Cafe Flora's Vegetable Nut Burgers


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Vegetarian

Ingredients:

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

Directions:

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 ~--
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip