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When you're ready to serve your soybean or vegetable burgers, split the buns open and spread them with a mixture of 1/2 cup of real mayonnaise, 1/4 cup of prepared mustard, and 1/4 cup of ketchup. (If you want to avoid sugar-which is often a prominent ingredient in these condimentsyou can find honey-based brands at almost any health food store.) Finally, slap a homemade patty on each bun, top the burger with a slab of cheese, an onion ring or two, a tomato slice, several pickle strips, and some shredded lettuce . . . and succumb to a Big Mac attack, naturally!

TACOS WITH A DIFFERENCE

A lot of folks in the southwestern states patronize their local taco stands as often as—if not more frequently than!—they visit hamburger restaurants. If you're a fan of Mexican food, you'll be glad to know that you can easily produce south-of-the-border delicacies with your own fresh (and often homegrown) ingredients. A nutritious filling for make-'em-yourself tacos starts with well-cooked brown rice.

The secret of getting the little kernels to come out nice and tender (rather than hard as pebbles) is patience! First, bring 2 cups of water to a full boil, and then gradually pour in 1 cup of unwashed brown rice. (Be sure to do this so slowly that the liquid never stops boiling.) Lower the heat, cover the pot tightly, and let the rice cook for about 45 minutes . . . or until all the water is absorbed by the grains.

While the rice is simmering, fry up a combination of about 1 cup each of finely chopped onions and green peppers. (If your tastes run to really spicy foods, you may also want to add cayenne peppersor even the still hotter jalapenos—to taste.) Then stir those vegetables into the finished grain, along with a cup of cooked pinto beans. (The legumes will combine with the rice to create a complete protein.) With that done, throw in your seasonings: 1 crushed clove of garlic, 1 tablespoon of chili powder, 1 teaspoon of cumin, and a dash of salt. Stir this mixtureover low heat—for about five minutes, and then pile it into taco shells.

If you don't want to use the commercially packaged tortillas, you can make your own "Mexican sandwich bread", too ... preparing either a traditional maize flavor or a wheatbased variation. To make a batch of 18 corn tortillas, mix-in a large bowl-2 eggs, 2-1/2 cups of water, 1 cup of unbleached white flour, 1 cup of yellow cornmeal, and 1/2 teaspoon of salt. Drop the batter onto a hot, oiled griddle to form five-inch "pancakes". Fry the circles for about two minutes—without turning them over—and then set them out to dry on racks. While the tortillas are still soft, fold each one in half . . . keep it closed with a pair of tongs . . . and fry it in four cups of hot oil for five minutes or until it holds its shape.

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