Raw Curried Sunflower Pâté Lettuce Wraps with Purple Cauliflower Rice

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


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


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.

Peanut-Hoisin Lettuce Cups

A budget dish that will soon become a go-to favourite. Serves 4


8 large Romaine/Cos lettuce leaves
2 inches cucumber, cut into matchsticks
4 scallions, cut into matchsticks
1 large carrot, cut into matchsticks
1/4 cup peanuts, lightly toasted
2 cups cooked rice
1 block tofu, drained, pressed, and crumbled

For the marinade:
1/4 cup soy sauce
2 tsp garlic powder
1/2 tsp ginger powder
1 tsp Chinese Five Spice powder
1 tbsp lime juice
1 tbsp hoisin sauce

For the sauce:
1/4 cup peanut butter
1 tbsp suitable-for-vegans hoisin sauce
2 tsp sriracha
2 tbsp soy sauce
1 tbsp lime juice
1 tsp rice vinegar
1 tsp maple syrup
1/2 tsp Chinese Five Spice powder
1/4-1/2 cup water, or as needed to thin


1. Mix all of the ingredients for the marinade in a large bowl. Add the tofu and stir to coat. Set aside while making the sauce.
2. Mix all of the ingredients for the sauce, apart from the water, in a small saucepan over a low heat. Add the water as needed to thin the sauce to the desired consistency, making sure it drops from a spoon but is not too runny. Remove from the heat.
3. Heat a nonstick frying pan over a medium heat and add the tofu with the marinade. Cook until the tofu starts to turn golden brown. Remove from the heat.
4. Fill each lettuce leaf with rice, tofu, scallions, cucumber, carrots. Top with sauce and sprinkle with toasted peanuts.