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Cafe Floras Vegetable Nut Burgers
12 Servings
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Cafe Floras Vegetable Nut Burgers Ingredients
COULIS
2 c
Lentil
s; cooked
1 md
Fennel
bulb; diced small
1/2 c Millet; cooked
1 tb
Olive oil
1/2 c
Pumpkin
seeds; ground
1/2 c
Onion
; minced
1/2 c
Cashew
butter
2 tb
Garlic
; minced
1/2 c
Onion
; chopped
4 c
Tomato
es, plum; seeded; dice
1/2 ts
Celery
seeds
1/2 c
Basil
; finely shredded
3
Garlic
cloves; minced
Salt and
pepper
to taste
1/2 c
Bell pepper
s, red and green
2 tb
Vinegar
; balsamic
4 tb
Parsley
; minced
1/4 c
Olive oil
; extra virgin
3 tb
Soy sauce
; low sodium
BURGERS
1/4 c
Almond
s; finely ground
1 1/2 c
Rice
, brown; cooked
1 ts
Sage
; dried
1/2 c
Rice
, wild; cooked
Olive oil
for sauteeing-; -o
Instructions for Cafe Floras Vegetable Nut Burgers
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
Main Ingredient:
Vegetables
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Almond
Basil
Bell Pepper
Cashew
Celery
Fennel
Garlic
Lentil
Olive Oil
Onion
Parsley
Pumpkin
Rice
Sage
Soy Sauce
Tomato
Vinegar
Vegetables
August
Celery
Basil
Bell pepper
Garlic
Butter
Olive oil
Onion
Parsley
Rice
Soy Sauce
Tomato
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