Yellow Bean Salad with Coconut-Cilantro Dressing

My adaptation on a recipe from Heidi Swanson's 101 Cookbooks, for beans fresh from the garden!

Ingredients
1 lb. yellow runner beans (or, use green beans!)
1 jalapeno, stemmed and seeded
5 green onions, green parts trimmed and reserved
a big handful of cilantro
1 clove garlic, peeled and smashed
3/4 tsp. fine grain sea salt
1 tbsp.sunflower oil
1 c. coconut milk, well mixed
1-2 tbsp. freshly squeezed lemon juice, or to taste1 tsp. agave
2 big handfuls pepitas, toasted
1 avocado, diced (optional)

Directions
Cut the beans into 1-inch segments on a deep bias. Cook in a pot of well-salted water for just 30-45 seconds, drain, and run under cold water to stop cooking. Drain, and aggressively shake off as much water as possible. Set aside.

To make the dressing, pulse the chile, onions, cilantro, garlic, salt, and sunflower oil into a paste with a food processor. Pulse in the coconut milk in two additions, before adding the lemon juice to taste, a half tablespoon at a time.

Place the beans and avocado (if using) in a large bowl with most of the pepitas. Toss well with a generous amount of the dressing. Serve in a bowl or platter topped with the remaining pepitas and scallions. 

Chickpea Quinoa Burgers with Pineapple

A recommendation from Tracey Henderson, this veggie burger is one of the few that holds up on the grill! Full of protein and Indian flare, it was super easy to throw together for a quick dinner! Sweet potato fries accompanied ours! 

Ingredients
1 can chickpeas, drained
1/2 c. coconut milk
1/2 tsp. curry
1/2 tsp. garam masala
1/2 tsp. garlic powder
1 tsp. adobo seasoning
1/4 c. fresh chives or scallions, chopped
1/2 c. quinoa, cooked
2/3 c. panko breadcrumbs
4 slices fresh pineapple
3 tbsp. olive oil
2 tbsp. toasted sesame seed oil
1/4 c. Veganaise
lime zest
black pepper, freshly ground
4 whole wheat hamburger buns

Directions

Place the chickpeas, coconut milk, curry, garam masala, adobo seasoning, and garlic powder in a food processor. Pulse until pureed. Stir in the chives, Quinoa, and panko crumbs. Form into 4 patties.
Heat a grill to medium-high heat. Mist patties with olive oil spray and grill patties until golden brown on each side. Then set aside the patties, mist pineapple with sesame seed oil spray and grill until grill lines appear on each side of the fruit.

In a small bowl, stir together the lime zest, pepper, and Veganaise.
Serve the Chickpea burgers topped with grilled pineapple, your flavored Veganaise, and a bit of lettuce on top of of your burger buns.