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For the wraps:
6 large collard leaves
3 Roma tomatoes, thinly sliced
For the Pumpkin Seed Pâté:
2 cloves of garlic
½ cup Brazil nuts
½ cup lemon juice
1½ cups pumpkin seeds, soaked for 4-6 hours, drained and rinsed
¼ cup olive oil
¾ teaspoon salt
¼ cup parsley
¼ cup basil
¼ cup dill
For the Marinated Veggies:
2 cups baby spinach
1½ cups shredded carrots
¼ cup onion, very thinly sliced
2 tablespoons olive oil
2 teaspoons lemon juice
¼ teaspoon salt
black pepper to taste
For the Pumpkin Seed Pâté:
1) Place the garlic in your food processor fit with the s-blade. Process to chop.
2) Add the Brazil nuts and process until they are finely chopped.
3) With the blade running, add the lemon juice until the mixture is creamy.
4) Add the pumpkin seeds, olive oil and salt to the processor and continue to purée.
5) Lastly add the parsley, basil and dill and pulse to finely chop the herbs. Scrape into a bowl.
For the Marinated Veggies:
1) Toss all ingredients in a large bowl and mix well to combine all of the flavors.
To assemble:
1) Lay a collard green on your cutting board with the darker side on the board. Chop off the stem and trim off any very thick portions of the remaining center stem.
2) Place 6 tablespoons of the pâté on the collard leaf and spread out a bit, but leave plenty of room for wrapping up the leaf.
3) Top with a few slices of tomato. Cover with ½ cup of the marinated veggies.
4) Roll up just like a burrito, folding up the top and bottom first and then rolling in the sides. Enjoy!
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