Collard Wraps with Raw Curried Carrot Pate
Updated Jun 26, 2018, Published Sep 26, 2013
This post contains affiliate links. Please see our disclosure policy.
Ingredients
- 1 cup raw sunflower seeds, soaked in room temperature water for 2 hours (or up to overnight, covered in the refrigerator)
- 1 large carrot, peeled and cut into chunks
- 1 garlic clove, chopped
- 1 tablespoon fresh lemon juice
- ½-inch round of ginger, minced (about 2 teaspoons minced)
- 2 teaspoons gluten-free white or light miso
- ½ teaspoon curry powder
- ½-1 teaspoon sriracha sauce
- ½ teaspoon Bragg’s liquid aminos or gluten-free soy sauce Sea salt, to taste
- 4 large collard leaves, midrib removed
- Optional add-ins: sprouts, grape tomatoes, grated carrots, sauerkraut, sliced green onions, avocado, or other chopped veggies of choice
Directions
- Place all ingredients except the collard leaves and add-ins in the bowl of a food processor fitted with the steel blade. Process until almost smooth, scraping sides as needed.
- To assemble the rolls, lay out the collard leaves (they will be half-leaves once the midrib is removed) on a flat surface.
- Spread each half with about 1/8 of the pate, then line up 3-5 of the add-ins on one end of the leaf.
- Starting at the end with the add-ins, roll up the leaf as you would sushi.
- Cut into two smaller rolls.
- Serve immediately. (If you have extra pate, it can be stored, covered, in the refrigerator for up to 5 days.)
Servings
Serves 4
