Glossary of cooking procedures and ingredients
Bean Rice Burgers
Vegetable Sandwich


Bean-Rice Burgers: (serves 8) 1/2 cup sunflower seeds, 1- 16oz. can garbanzo beans, drained and mashed, 3 cups cooked brown rice, 1 medium onion, chopped, 1 medium carrot, shredded, 1/2 cup Italian-style breadcrumbs, 1/3 cup chopped fresh parsley, 1/2 cup liquid egg substitute, 3 Tlbs. soy sauce, 1 tsp. dried thyme, Vegetable oil for frying

Toast sunflower seeds on baking sheet at 350F degrees for 5 to 7 minutes until golden. Combine sunflower seeds, beans, rice, onion, carrot, bread crumbs, parsley, eggs, soy sauce and thyme. Form into patties. Pan-fry burgers in oil in large skillet over medium-high heat until thoroughly heated, about 4 minutes per side. Serve on buns with your favorite condiments.

Vegetable Sandwich: (serves 4) 1 wide, soft loaf French bread, cut into 4 pieces, olive oil 4 garlic cloves, minced, Freshly ground black pepper, 1 tsp. dried oregano, 2 Tlbs. minced fresh basil, or 1 1/2 tsp. dried basil, 1 green bell pepper, thinly sliced into rings, 1 small red onion, thinly sliced, 2 large tomatoes, thickly sliced, 10 oz. sliced provolone cheese(preferably smoked) 5 to 6 oz (28-30) Kalamata (Greek) olives

Slice each French bread section in half horizontally and pull some of the inner bread from each half-section to make a cavity. Save that bread for homemade bread crumbs! Drizzle an equal amount of olive oil on each half-section and spread it around with a knife to coat the bread. Sprinkle equal amounts of the garlic, black pepper, oregano and basil on each piece of bread. Layer the bell pepper, onion, tomato, and provolone cheese in one half of each bread section. One at a time, place an olive on a cutting board and rest the flat side of a cutting knife on it. Thump it with the heel of your h and, the olive will split and the pit will fall out. Discard the pits and place the olives on the sandwich bottoms. Cover the sandwich with the remaining bread halves. Tightly wrap each sandwich with plastic wrap and let sit at least 1 hour, or up to 4 hours, before serving. Return to room temperature before serving.