Happy Swiss Chard-Wrapped Veggie Burgers With Cashew Cream Sauce | Oregonian Recipes

Ingredients

• 1 cup raw cashews
• 3/4 cup water
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sea salt
• 1 cup millet
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 cups low-sodium vegetable broth
• 1 cup cooked chickpeas
• 1 cup peeled and grated carrots
• 5-1/2 tablespoons ground flaxseeds
• 3-1/2 teaspoons finely chopped fresh basil
• 1/2 cup shelled raw pumpkin seeds
• 1-1/2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon finely chopped fresh thyme
• 8 Swiss chard leaves, stems removed
• 2 large heirloom tomatoes, thinly sliced
• 8 fresh basil leaves