Monday, September 30, 2013

VeganMoFo 15: Collard Rolls with Sunflower Seed Pâté

Sooooooo, I was aiming to get at least twenty VeganMoFo posts up, but as you can see I'm five short!  It was a busy month, I suppose.  In any case, I still have one September post left in me and this is it.  The first raw pâté I ever had was at the wonderful Que SeRaw SeRaw in Burlingame.  It was a mock tuna pâté made with almonds, sunflower seeds, tahini (among other things) and flavored with kelp powder.  I find myself dreaming about it often.  My version isn't a mock tuna, but it's just as delicious.  I think the fresh dill is the most important ingredient here.  The flavor is so refreshing and I think it compliments the tahini perfectly.

These are a great snack, or in my case, a great dinner.  The food processor basically does all the work, while you get to have fun rolling up beautiful collard green leaves.  And when it's time to eat, just pop them in your mouth. No chopsticks required. :)

Makes 2 servings

1 cup raw sunflower seeds (soaked for at least an hour)
1 medium carrot, coarsely chopped
2 green onions, coarsely chopped
1/2 cup fresh dill
1/2 cup tahini
2 tablespoons white miso
2 teaspoons tamari
1/4 teaspoon salt, or to taste
Juice of 1 lemon
1/4 -1/3 cup water
1/2 cup red cabbage, shredded
6 small collard green leaves

  1. Drain and rinse the sunflower seeds.
  2. Chop the sunflower seeds and carrot pieces in a food processor (it will still be chunky, but that's a good thing!).  
  3. Add the green onions, dill, tahini, miso, tamari, salt, lemon juice, and 1/4 cup of water.  Blend until everything is combined.  You may have to add some additional water to help the blending process.  Transfer the mixture to a bowl and set aside.
  4. Place the collard leaves in a steamer basket/pot over boiling water, cover, and steam for about 5 minutes, or until the leaves are tender.  
  5. Transfer the leaves to a large cutting board.  The stem should be the closest end to you.  Cut out half of the rib from each leaf (not the entire rib, just the thick part).
  6. Spoon about 2-3 tablespoons of the filling onto the center of each leaf. Place a few shreds of cabbage on top.
  7. Fold the left and right sides towards the center and then the bottom flaps up towards the center to enclose the filling (burrito style).  Then roll tightly away from you until you have a nice dolma-type roll. Repeat with the remaining leaves.
  8. You can eat them as is.  But for a fancy presentation, you can cut each roll in half (or in thirds, depending on how wide your leaves are), stand them up like sushi (as pictured) and sprinkle sesame seeds on top. :)

One thing to note is that I used really small collard greens that I found at my local farmers' market.  They were like baby collard leaves and of course I couldn't resist them. :)  So, I didn't need much filling.  Mine were more like dolmas than burritos.  So feel free to double the recipe if you have normal-sized collard leaves on hand. Now that I think about it, I should always double the recipe because with these rolls, I know I'll always want seconds. 

Enjoy! :)