-----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 ~--