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Raw Curried Sunflower Pâté Lettuce Wraps with Purple Cauliflower Rice

A light lunch for 2 people, this makes 8 lettuce wraps.

Ingredients

For the Sunflower Pâté

1/2 cup sunflower seeds, soaked for 2 hours (or overnight) and then drained
1/2 tsp turmeric powder
1 tbsp curry powder
1 tsp ground coriander
Pinch chili powder
1 x 1 cm slice pineapple, juiced
1 x 2 cm piece ginger, juiced
Pinch sea salt

For the Purple Rice

1/2 cup cauliflower florets
1/2 cup red cabbage
1 garlic clove, minced
1 x 2 cm piece ginger, juiced
Pinch sea salt

To serve
2 tbsp finely diced red bell pepper
2 tbsp finely diced yellow bell pepper
2 tbsp finely diced green bell pepper
1 tbsp finely diced red onion
2 tbsp pomegranate seeds
1 small carrot, peeled and shredded
8 lettuce leaves, washed and dried well
Coconut flakes, to garnish

Directions

1. To make the pâté, place the seeds in a food processor or blender with the spices. Start to blend and add the pineapple and ginger juices little by little, scraping down the sides as necessary, until a firm pâté is formed. Season to taste.
2. To make the rice, place the cauliflower in a food processor with the red cabbage and pulse until the vegetables are very fine, like grains of sugar. Mix in the minced garlic and ginger juice, and season to taste.
3. To assemble, divide the rice and pâté between the lettuce leaves, top with the other ingredients, and enjoy. A squeeze of lime juice is optional.

Mushroom-Walnut Spread

Totally retro, we’re taking you on a trip back in time with this tasty spread. You don’t need to serve it from a hostess trolley with Demis Roussos records playing in the background, but we won’t judge you if you do.

Ingredients

1 leek, sliced
1 small red onion, chopped
3 cloves garlic, chopped
300g button mushrooms, chopped
20g dried shiitake mushrooms, reconstituted; save the soaking water
Pinch nutmeg
Pinch ground cloves
1 tsp paprika
1/2 tsp thyme
1 tsp salt
1 tsp black pepper
1 tbsp chopped, fresh parsley
1 tbsp yellow miso
1/2 cup nutritional yeast
1/2 cup walnuts, toasted

Method

1. Heat a nonstick pan over a medium low heat. Add the leeks and red onion, and sauté until just starting to colour.
2. Add both kinds of mushrooms and the soaking water, nutmeg, cloves, paprika, thyme, salt and pepper, and cook until the mushrooms are soft and the liquid has evaporated.
3. Transfer to a blender or food processor with the rest of the ingredients and process until smooth, stopping occasionally to scrape down the sides.
4. Transfer to a ramekin and refrigerate for a couple of hours or until set.