![]() This is such a flavourful and versatile pate - in addition to serving in romaine leaves try it inside collard wraps, nori rolls, or simply as a salad topper! 4-5 romaine leaves 1/2 cup tomato, chopped 1/2 cup avocado, sliced 1/2 cup sprouts 1/4 cup cilantro Pate: 1 cup pumpkin seeds, soaked 1/2 cup cilantro, tightly packed 3 tbsp sun-dried tomato, soaked 2 tbsp lemon juice 1 tsp onion powder 1 tsp garlic powder 1 tsp cumin powder 1 tbsp extra virgin olive oil Mix pate ingredients in food processor until well combined but still chunky. Place a couple tablespoons into each romaine leaf, top with tomato, avocado, sprouts, and garnish fresh cilantro.
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AuthorShawna Barker BSc., RHN is a nutritionist specializing in vegan diets. Archives
February 2021
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