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20 mins

Raw and Simple
This wrap has a hearty filling that can be eaten on its own, added to a salad, or spread over a flax cracker. For a nice variation, it converts well into a curry salad—or keep it simple and replace the spice with capers.

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© 2023 Judita Wignall / Quarry Books · Reproduced with permission.
  • Step 1

    Plan ahead : Soak sunflower seeds for 4–6 hours.

    In a food processor, blend sunflower seeds and water until you have a pâté. Scrape down the sides of the container as needed until you achieve desired consistency. Add vinegar, sea salt, chipotle powder, and paprika, and process again.
    Transfer the mixture to a bowl and stir in celery, tomatoes, and red onions. Gently fold in avocados.

  • Step 2

    Lay one collard leaf on a cutting board. Use a knife to cut off the protruding bottom stem. Fillet the thickest part of the
    remaining stem very carefully. This will make the leaf more pliable.

  • Step 3

    Spoon the mixture onto the bottom third of the collard leaf. Roll the leaf up from the bottom and tuck in the sides as you
    go along to make a nice, tight wrap.

  • Step 4

    You can store the salad mixture in an airtight container for two or three days in the refrigerator.

    Cooked variation : Rather than roll the collard leaves, serve them on toasted sprouted bread with vegan cheese.

    Health Note : Sunflower seeds are an excellent source of vitamin E as well as magnesium and selenium. They’re also
    very affordable and versatile and a great alternative to nuts. I toss them into salads and use them in place of nuts for many of my savory dishes.

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