Collard Greens stuffed with Spicy Mock Seafood Pate

Last night I felt like making pate, but wanted to include some seaweed. I didn’t want the typical “mock” tuna, or “bean-like” pate. I wanted something that would remind me a little bit of crab or white fish…although the pate didn’t quite remind me of that flavor – it ended up tasting quite yummy. It was especially enjoyable rolled up in fresh collard green leaves and dipped in my favorite tahini-based vegan goddess dressing (not raw). This is a great dish to take for lunch, or to have at dinner, or if you are in a hurry. I hope you like it!

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.

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. I used a tahini based dressing…yummo! Enjoy!