SUNFLOWER SEED PATE COLLARD WRAPS
Recipes by T Gentes Permission required to reprint www.terigentes.com
A delicious, grab and go, lunch or dinner that fits with the top dietary trends. It's #yummy, #plant-based, #lowcarb, #protein rich and abundant in #anti-inflammatory, #anti-oxidant, #alkaline ingredients. The low carb dietary approach is thriving and wraps are still a rage making this vegan option ideal. Rather than the traditional flour wraps, often so processed they don't mold, collard wraps are perfect. When filed with this flavor-bursting seed pate, it's also ranks as #nutfree and #glutenfree.
Did I mention, it's so very tasty? The best way to know if it really is, is to make it.
Here's the recipe...
SUNFLOWER SEED PATE
1 cup raw sunflower seeds, soaked 4-8 hours and drained well
2 cloves garlic, roughly chopped
1 large stalk celery, roughly chopped
½ cup onion, red or sweet, roughly chopped
1 organic lemon, zested and juiced (approx. 2-3 tbsp)
1/4 cup extra virgin olive oil
½ tsp sea salt and fresh black pepper, to taste
VARIATIONS: 1 tsp curry powder or cumin and a pinch of cayenne pepper, to taste
WRAPS:
1 cup mixed vegetable julienne: peppers, carrots, onions, radishes, celery and sprouts
1 cup leafy greens, slivered
4-6 Collard leaves, thick stalk trimmed near the base
Cilantro and/or sunflower seeds and sprouts, to garnish
PREPARE THE SUNFLOWER SEED PATE:
TERI’S TIPS:
Recipes by T Gentes Permission required to reprint www.terigentes.com
A delicious, grab and go, lunch or dinner that fits with the top dietary trends. It's #yummy, #plant-based, #lowcarb, #protein rich and abundant in #anti-inflammatory, #anti-oxidant, #alkaline ingredients. The low carb dietary approach is thriving and wraps are still a rage making this vegan option ideal. Rather than the traditional flour wraps, often so processed they don't mold, collard wraps are perfect. When filed with this flavor-bursting seed pate, it's also ranks as #nutfree and #glutenfree.
Did I mention, it's so very tasty? The best way to know if it really is, is to make it.
Here's the recipe...
- Main course
- Vegan, Gluten free, Paleo
- Makes approx.: 4 – 6 wraps
- Serving size: 1 – 2 wraps per person
SUNFLOWER SEED PATE
1 cup raw sunflower seeds, soaked 4-8 hours and drained well
2 cloves garlic, roughly chopped
1 large stalk celery, roughly chopped
½ cup onion, red or sweet, roughly chopped
1 organic lemon, zested and juiced (approx. 2-3 tbsp)
1/4 cup extra virgin olive oil
½ tsp sea salt and fresh black pepper, to taste
VARIATIONS: 1 tsp curry powder or cumin and a pinch of cayenne pepper, to taste
WRAPS:
1 cup mixed vegetable julienne: peppers, carrots, onions, radishes, celery and sprouts
1 cup leafy greens, slivered
4-6 Collard leaves, thick stalk trimmed near the base
Cilantro and/or sunflower seeds and sprouts, to garnish
PREPARE THE SUNFLOWER SEED PATE:
- Add all the pate ingredients to your blender or food processor.
- Blend until the ingredients are well incorporated yet with some texture scraping down the sides occasionally if needed.
- Taste and adjust seasonings and consistency to personal preferences. Transfer to a glass bowl.
- Wash collard leaves and pat dry with a clean paper towel. Lay the leaf flat on a cutting board. Take a small knife and remove the thick rib of the stem so that it lies flat. (You can cut it out completely than overlay one side of the wrap over the other to 'patch' the split.)
- Now, place approx. 1/3 cup of the sunflower pate and a mix of the vegetables and greens on the lower half of each collard leaf. Add a sprinkle of sunflower seeds and cilantro leaves if desired and get ready to roll.
- Fold the ends in toward the center like a burrito and then roll the collard leaves up very tightly.
- For a more filling meal, enjoy with an additional side salad or soup.
TERI’S TIPS:
- The pate is great stuffed into endive, baby peppers or lettuce leaves or serve as a spread on Mary’s gluten free crackers or raw sprouted crackers and veggie crudités.
- The recipe can be doubled and any leftovers can be stored in a glass or stainless steel container in the refrigerator for 3-4 days or in the freezer for 3-4 months.
- Reduce olive oil by ½ or completely and substitute with organic SunButter, if desired