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Vegetable Nut Burgers

1 medium fennel bulb, diced small
1 tablespoon olive oil
1/2 cup onion, minced
2 tablespoons garlic, minced
4 cups tomatoes, plum; seeded, diced
1/2 cup basil, finely shredded
salt and pepper to taste
2 tablespoons vinegar, balsamic
1/4 cup olive oil, extra virgin

1 1/2 cups rice, brown, cooked
1/2 cup rice, wild, cooked
2 cups lentils, cooked
1/2 cup millet, cooked
1/2 cup pumpkin seeds, ground
1/2 cup cashew butter
1/2 cup onion, chopped
1/2 teaspoon celery seeds
3 garlic cloves, minced
1/2 cup bell peppers, red and green, diced small
4 tablespoons parsley, minced
3 tablespoons soy sauce, low sodium
1/4 cup almonds, finely ground
1 teaspoon sage, dried
olive oil for sauteeing (optional)

Saute fennel in oil until soft. Add onion, garlic and tomatoes;
mix lightly. Remove from heat and stir in remaining ingredients.
Let sit at room temperature for 4 hours to combine flavors.

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, or saute for 3 to 4 minutes on each side, until brown.

Serve with coulis. Serves 12.


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