Monday, November 4, 2013

Collard Greens stuffed with Spicy Mock Seafood Pate

Raw pates are perfect to have for wraps, dips, or use as a thick sauce. This pate recipe is spicy and flavorful. The taste reminds of seafood based spreads. It’s great as a dip, but even better as the base for a sandwich, such as this stuffed collard green recipe that follows. Enjoy!


Spicy Mock Seafood Pate.
Ingredients:
1 cup soaked raw almonds
1/2 cup soaked raw sunflower seeds
1 red bell pepper (chopped)
1 cup soaked raw Dulse seaweed
1 T raw honey
1 tsp or more cayenne pepper
1 tsp ginger
1 tsp or more sea salt
1 tsp ACV
1 T nutritional yeast
1 T nama shoyu
1/4 cup raw Brazil nuts
dash or two of your favorite herbs and spices


 Other Ingredients:
collard greens
tomatoes (chopped)
Persian cucumbers (chopped)
Fresh micro greens, lettuces, and herbs

Pate Preparation:
Chop the red bell pepper a food processor until creamy. Then add the soaked nuts and process until creamy/crumbly. Add remaining ingredients and blend until smooth. Set aside.

Collard Greens Preparation:
Wash collards to remove any dirt, then pat dry. Carefully thin out leaf stems so that collard is flexible, and can be rolled without tearing. Set aside.

Stuff Collard Greens.
Assembly:
Place some fresh micro greens and herb salad mix on one side of the collard. Top with 2-3 large spoonfuls of the pate. Top with cucumber and tomatoes. Carefully roll-up the collard like you would a burrito. Prepare the remaining collards in the same way until you have used up either all the collards or all the pate. The stuffed collards are now ready to eat. Serve with your favorite dressing or dipping sauce, such as a Tahini-based sauce.