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Gwendolyn Good-Deed’s Award Losing Veggie Burgers (Serves 6) In a fair world, these would have won. Try them with salsa, mustard, onions, pickles, and tomatoes on a toasted bun. In fact, the list of possible toppings is only limited by your imagination: Sauteéd mushrooms? Sliced black olives? Giardinera? Heap it on! 2 lbs. extra-firm organic tofu, mashed 2 cups whole grain bread crumbs, fine 1 Tbsp. tamari or soy sauce 2 tsp. fresh garlic, pressed 1/4 tsp. black pepper 1/2 tsp. salt 1/2 cup celery, chopped fine 1/3 cup onion, chopped 1/4 cup organic cornmeal 1/4 cup unbleached white four 1/4 tsp. salt Mix the first eight ingredients together well, and form into three inch patties. Roll the patties in a mixture of the cornmeal, flour and salt. Fry in a skillet with 1/4 cup of oil, and brown on both sides. Pat off excess oil with a paper towel and serve! Heat the olive oil in a large soup pot. When it is hot, add the onion and garlic; sauté until onion is golden. Add the tomatoes, soy milk, basil and seasonings. Simmer over a low heat for five minutes. Combine the potatoes, string beans and garbanzos into the sauce on the stove. Cook for 30 to 35 minutes over a medium-low heat.