SUMMER ROLLS WITH CURRIED PATE

 
Recipe & Photo by Sophie Mackenzie    WHOLEHEARTED EATS

Recipe & Photo by Sophie Mackenzie WHOLEHEARTED EATS


AUTHOR NOTES

These rolls are part sushi, part taco, and part spring roll, but all in all they are 100% delish! I like to have a big batch of the sunflower pate on hand so that I can whip out a roll whenever the urge hits.


SERVES:   Makes 8

PREP TIME:  10 -15  Minutes

DIETARY CONSIDERATION: Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free


INGREDIENTS 

Curried Pate

  • 3/4 Cup Sunflower Seeds, soaked overnight and drained

  • 1 tsp. Apple Cider Vinegar

  • 1 tsp. Liquid Sweetener

  • 1 tsp. Curry Powder

  • 1 tsp. Turmeric1 Clove Garlic

  • 1/4 tsp. Sea Salt

  • A Pinch of Chili Powder

Filling

  • 8 or so Chard Leaves

  • 1/2 Mango, cut into match sticks

  • 1/2 Bell Pepper, cut into match sticks

  • 1 Beet, grated

  • 1 Carrot, cut into match sticks

  • 1 Avocado, sliced

  • Handful of Sprouts (I used Sunflower)


EQUIPMENT

Food Processor


DIRECTIONS

Begin the night before by soaking the sunflower seeds. The next day drain them and puree in food processor along with the spices, garlic, and sweetener until the mixture resembles pate. Arrange a small log of pate on each chard leave and top with assorted veggies. Roll up like a burrito.

 
Stacey Christie