Collard Wraps

Are you gluten-free? Maybe trying to avoid carbs? Here is a delicious way to have a pseudo-sandwich and get a full serving of your greens in as well. No, the piece of romaine that you throw on your ham and cheese doesn't count as a full serving ;) . These are a great appetizer for parties or a good lunch entree when you have friends over for lunch. They are sure to impress (and so easy)! Good for kids too (toddlers and older- need to be able to chew well)!

Sunflower Seed Pate Collard Wraps

Ingredients:
1 bunch of collard greens, stems cut off
1 cup sunflower seeds
any seasonings of your liking-thyme, dill, oregano, nutritional yeast, salt and pepper
1 tbsp lemon juice
1 avocado, sliced
3 carrots, shredded

Instructions:
1. Soak sunflower seeds in some water to cover them for 6-8 hours.
2. Drain the sunflower seeds of the water and throw in your food processor.
3. Add seasonings (i used dill, nutritional yeast, and salt and pepper) and lemon juice.
4. Blanch your collards in about an inch of boiling water for 1 minute (in a large saute pan). Remove from water and pat dry.
5. Fill collards with sunflower seed pate, avocado, and carrots on stem end of collards. Wrap like you would a burrito wrap.

Mushroom Walnut Pate Collard Wraps

Ingredients:
1 bunch of collard greens, stems cut off
1 tbsp olive oil
1/2 lb fresh mushrooms, sliced
1/2 lb firm tofu, crumbled
2 tbsp Braggs Liguid Aminos (or soy sauce or tamari)
1 red onion, finely chopped
2 cups walnuts
1/2 tsp cumin
2 tsps Nutritional yeast
1 avocado, sliced
3 carrots, shredded

Instructions
1. Cook onions in olive oil. Stir until translucent.
2. Add mushrooms, cover and cook for 3 mins. Uncover, cook until mushrooms are slightly
wilted.
3. Process in blender or food processor. Add remaining ingredients.
4. Blanch collards as above.
4. Fill collards with mushroom walnut pate, avocado and carrots. Wrap like you would a burrito wrap.