Raw Indian Pate with Collard Wraps

Pate

1 Cup Walnut (Soak for 4 to 6 Hours)
1 Cup Carrot, Chopped (2 and 1/2 Small Carrots)
1 Cup Celery, Chopped (4 Small Costco Celery Stalks)

4 Sun Dried Tomatoes Halves

3/4 Tsp Salt
1/4 Tsp Cumin Powder
1/4 Tsp Curry Powder
1 Tsp Olive Oil

Place all the ingredients in Vita-Mix, process until it forms a pate consistency.

Veggies

8 Marinated Mushrooms, Finely Chopped
10 Olives, Finely Chopped
2 Green Onions, Finely Chopped
5 Red Onion Strips / Wrap
1 Persian Cucumber, Julienned
2 Radishes, Julienned
1/4 Red Bell Pepper, Julienned
1/4 Orange Bell Pepper, Julienned
1/4 Yellow Bell Pepper, Julienned
Alfalfa Sprouts
Cilantro

Wrap

4 Extra-Large Collard Leaves

Choose a nice large collard leaves, wash the leaves.

Cut off the protruding end of the stem.

Place the leaves face down and use a knife to slice off the extra tough middle rib. This will allow for the collard leaves to fold more easily when you wrap them up.

Assembly

Turn the leaves over, with the darker side facing down. 

Spread 1/2 Cup to 3/4 Cup of the raw pate in a horizontal line on the leaves. 

Add your other fillings you like.

Fold in both sides, then roll up the edge nearest you. Keep rolling and tuck in the sides as you make each roll.

Cut in the middle.

Taste Note: Tastes AWESOME
Serves: 4
Source: realfoodswitch