Spicy Mexican Chickpea Burger with Roasted Pepper and Grilled Poblano Mayo

Ingredients 1 large shallot, minced 3 large cloves of garlic, minced 15 oz fresh cooked chickpeas or one 15-ounce can 2 tbsp extra virgin olive oil 1 roasted red pepper, diced 1½ tsp cumin ¾ tsp chili powder 1 lime (juice and zest) ¼ c fresh chopped cilantro 1 c vegan bread crumbs 4 ciabatta … More Spicy Mexican Chickpea Burger with Roasted Pepper and Grilled Poblano Mayo

Asian Pear and Black Kale Salad with Pistachio & Pomegranate and a Citrus Vinaigrette

Ingredients 2 heads of endive. angle cut bite size pieces 6-8 large black kale leaves, chopped bite size pieces 1 fennel bulb, thin sliced ½ medium red onion, thin sliced 1 large handful raw unsalted pistachios (leave some for garnish) 1 pomegranate, seeded (leave some for garnish) ½  Asian pear, thin sliced Citrus Vinaigrette 1/3 … More Asian Pear and Black Kale Salad with Pistachio & Pomegranate and a Citrus Vinaigrette