MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tabbouleh Primavera
Categories: Vegetarian, Middle east, Grains, Beans
Yield: 8 Servings

1 c Bulgur wheat
1 lb Thin asparagus
Trimmed and cut into
-1/2-inch pieces
1 md Red bell pepper
Finely diced; (1 cup)
5 tb Olive oil
4 oz Bean or radish sprouts
4 Scallions; thinly sliced
2 md Carrots; shredded (1 cup)
2 md Tomatoes; Cut into 1/2" dice
1/3 c Chopped flat-leaf -parsley
3 tb Fresh lemon juice
2 tb Chopped fresh mint
1 ts Salt
1 ts Freshly ground black pepper
1 Head Boston lettuce; leaves
-separated

This salad is chock-full of vegetables and can be served as either
a main or side dish. You can substitute a five-ounce box of
tabbouleh mix for the bulgur if you like; just omit the seasoning
packet.

In medium saucepan, bring 3 cups water to a boil over high heat.
Stir in bulgur. Reduce heat to low, cover and simmer until tender,
about 15 minutes. Drain in fine-meshed sieve and let cool to room
temperature, about 15 minutes.

Meanwhile, in medium skillet, combine asparagus and 1/2 cup water.
Cover and simmer over high heat for 2 minutes. Drain and rinse
under cold water until cool. Return asparagus to skillet with bell
pepper and 1 tablespoon olive oil. Cook over high heat until
crisp-tender, about 2 minutes.

In large bowl, combine asparagus mixture, cooled bulgur and
remaining 4 tablespoons olive oil. Add remaining ingredients
except lettuce and toss well. Serve over lettuce leaves.

Recipe by: Vegetarian Times Magazine, April 1999
Posted by: Kathleen Schuller

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Bean and Radish Burgers
Categories: Sandwiches, Beans, Vegetarian, Dairy
Yield: 6 Servings

7/8 c Plain yogurt plus
1/4 c Mango chutney
1 1/2 tb Fresh lime juice
1 Jalapeno pepper; seed, chop
3 1/2 c Cooked black beans
3/4 c Chopped red onion
1/2 c Plain dry bread crumbs
1/4 c Coarsely grated radishes
2 ts Curry powder
1 ts Ground cumin
1/2 ts Ground cardamom
1/2 ts Ground coriander
1/4 ts Ground ginger
6 x 6 inch Pitas
1 c Radish or alfalfa sprouts
1/4 c Chopped cilantro

In a small bowl, mix together 3/4 cup yogurt, 3 tablespoons
chutney, the lime juice, and the jalapeno. Cover and refrigerate
until ready to use, up to 3 days. In a food processor or large
mixing bowl, place the beans, onion, bread crumbs, radishes, curry
powder, cumin, cardamom, coriander, ginger, the remaining 2
tablespoons yogurt and the remaining 2 tablespoons chutney.
Process or mash with a potato masher to blend the ingredients and
partially puree the beans. Prepare a barbecue fire, or preheat a
gas grill or the broiler. Use your hands to form the bean mixture
into 6 patties, each 3 or 4 inches in diameter. Grill or broil the
patties, turning once carefully with a spatula, until browned and
crusty on both sides, about 10 minutes total. Spoon about 1
tablespoon of the chutney yogurt into each pita pocket. Add the
burgers, then garnish with the remaining chutney yogurt, sprouts,
and cilantro.

Posted by John Wallace

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Cheers

Jim


... They don't make burgers like this at McDonald's.

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