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.
© 2019 Judita Wignall / Quarry Books · Reproduced with permission.
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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.
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.
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.
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.