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Sunflower Seed Pate in Collard Wrap

A favorite of mine that was found during a healthy diet regime. Top with carrot, avocado, cucumber, sprouts, red pepper, etc., if desired.
Print Recipe
Prep Time 10 minutes
Total Time 8 hours 10 minutes
Course lunch/dinner
Cuisine south american
Servings 2 people
Calories 1374.9 kcal

Equipment

  • 1 Bowl For soaking sunflower seeds
  • 1 Food Processor or Blender Essential for achieving a smooth pate
  • 1 Knife For preparing celery, garlic, and collard rib
  • 1 Cutting Board For safe and efficient ingredient preparation
  • 1 Measuring spoons/cups For accurate ingredient portions

Ingredients
  

Main

  • ⅔ cup raw sunflower seeds
  • water to cover
  • 1 large celery rib
  • ¼ cup extra-virgin olive oil
  • 1 large lemon zested and juiced
  • 2 teaspoons dried thyme
  • 1 large clove garlic peeled
  • ½ teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • 1 collard green leaf rib removed, or more to taste

Instructions
 

  • Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain.
  • Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.

Notes

1. Soaking the sunflower seeds for the full 8 hours is crucial for their texture and digestibility. Ensure they are fully submerged and drained thoroughly before blending. For an even creamier pate, consider a quick rinse and drain after soaking. 2. When blending, scrape down the sides of the food processor bowl frequently to ensure all ingredients are incorporated and the pate achieves a uniform, smooth consistency. If the mixture is too thick, add water a tablespoon at a time until desired texture is reached. 3. To make the collard leaf more pliable and easier to wrap without tearing, briefly blanch it in hot water or steam it for 15-30 seconds, then pat dry, after removing the thick central rib. 4. Taste and adjust seasoning of the pate before wrapping; a little extra lemon or sea salt can brighten the flavors considerably.