This recipe is so simple and easy and it has quickly become my “go-to” dinner. In fact, while you are rolling up your sushi or swiss chard wrap, it is so easy to roll a few more and have them on hand for a grab-and-go lunch the next day. I warn you, onlookers will look on with jealousy while you eat your exquisite meal, but it sets the stage for you to share how you made your own sushi (no big deal).
1 cup sunflower seeds (soaked 4+ hrs)
1 celery stalk, chunked
¼ cup red bell pepper, chopped
2 tablespoons tahini
1 tablespoon onion, chopped
1 clove garlic, chopped
2 teaspoons lemon juice
sea salt to taste
- Place sunflower seeds in a large bowl, cover with cold water and soak for 4 hours. Rinse and drain.
- In a food processor or blender, process sunflower seeds, celery, pepper, onion, garlic, parsley, lemon juice, tahini, and salt in blender. Process until smooth.
4 nori (seaweed) sheets, raw untoasted OR 4 swiss chard leaves (destemmed)
1 cup sunflower pate
1 avocado, sliced
1 yellow pepper, sliced
few handfuls of matchstick broccoli stems and carrots
- Lay 1 nori sheet, rough side up, on cutting board. Spread sunflower mixture on 1/3 of nori sheet closest to you. Put veggie fillings in a narrow line 1 inch from long edge of nori sheet. Fold nori sheet over vegetables, and roll sheet away from you as tightly as possible. Dab edge of nori sheet with water to seal and close. Cut roll into smaller pieces using a serrated knife.
* This filling can also be used to make swiss chard wraps. Recipe remains the same except swiss chard can be substituted for nori sheets. I also throw on hemp hearts when making green wraps to diversify the vitamin and mineral richness of my meal.