Chickpea Pepper Burger & Raw Cashew Cream

Since we aren't the traditional "throw a burger on the grill" type of people, we got down in a different way for memorial day. No matter what the holiday or function is we like to make our own food, so we know what ingredients are going into it. I've tried the vegan burgers from the grocery store and restaurants but wasn't too impressed. Nothing can compare to a home cooked veggie burger! I made some delicious raw cashew cream to go as a mayo, which is very versatile and can be used as a dip or sour cream. The cashew dip is free of soy and dairy; thus, being much healthier for your body.

Ingredients for the chickpea burgers:

• One bag of dried chickpeas (follow directions on bag)
• 4 sweet mini peppers (we used 2 red, 1 orange, 1 yellow)
• 1 yellow onion
• 2 scallions (from our garden)
• 1 sprig of rosemary
• 1 teaspoon pink salt
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne
• 1/2 cup spelt flour

After cooking the chickpeas, put them in the VitaMix. Setting the blender on a low speed use the tamper to make sure that the mix does not become pasty like hummus or if you do not have a blender use a fork or your hand to mash the chickpeas. Saute the other ingredients together in 1 tablespoon of olive oil and then fold into the chickpeas. Add the flour as a binding agent and form into patties. Set the oven on 400 degrees F and place the burgers on an oiled baking sheet. Drizzle some olive oil on top of the burgers if you like, then bake for 25 minutes.

Now for the delicious raw cashew dip that you will absolutely love! 

• 1.5 cups of raw cashews
• 1 cup of water
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon parsley
• 1/2 teaspoon pink salt
• dash of cayenne

Put all in a VitaMix, then blend. If you have leftovers, you can use as a sour cream for burritos tomorrow night.