This was also simple to make, and I used a nut pate for the filling. Hope you like it.
1 cup of brazil nuts
1/2 cup of soaked sunflower seeds
1 clove garlic minced
1 teaspoon of cumin, paprika (adjust to taste)
pinch or more of sea salt
1 or more teaspoons EVOO
add water as needed to make the mixture creamier
Collard Greens (stalks thinned out, washed and dried well)
Whatever you’d like. I used avocado, Bragg’s Amino Acids, arugula, and tomato.
Preparation: Make the pate first. Grind nuts and seeds in food processor a bit, then add the other ingredients to make it all mix well. Place heaping spoonfuls of the pate on the collard green leaves like a burrito. Add a splash of Bragg’s Amino Acids (if desired), mashed avocado, finely diced tomato, arugula, and a dash of kelp flakes, with a touch of mustard – or whatever fixings you’d like to add to make your bawrrito yummy. Roll them up and there you have it! Enjoy! 🙂