Sundried Tomato Pate in Collard Wraps

Hopefully that title won't send you running the other direction in horror. I know they sound like what we call around here "hippie food". And while they are made with things like raw collard leaves and soaked cashews, they are very tasty and easy to make.

Let's start with the pate. As always I adapted this recipe, it came from a recipe my wonderful friend and yoga teacher made us for dinner a few weeks ago*.

Sundried Tomato Pate.

First off let me just set the record straight, my tomatoes were not "sundried". Where I live two blocks from the ocean, with 60 to 85 % humidity, we can not dry anything in the sun, so mine were dried in my dehydrator. No big deal they taste the same.

Ingredients

1 1/2 cups cashews ( soaked for a couple of hours or overnight.)
3/4 cup dried tomatoes, (soaked in warm water for a couple hours or overnight.)
1/2 cup water from the tomatoes
1/2 cup fresh parsley
3 tablespoons lemon juice
1 tablespoon soy sauce
1 clove garlic
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons olive oil (or flax oil)

a bunch of collard leaves
1-2 avocados
a handful of arugula, other small greens or sprouts

* The version my friend made used almonds and fresh basil ( I chose fresh parsley since basil is not quite in season yet.)

1) Soak the nuts and tomatoes in separate  bowls for a few hours or overnight.
 Save the water from the tomatoes.
2) In the food processor, whiz the garlic clove first then add the nuts.
Blend until the nuts are creamy.

3) Add the parsley, lemon juice, tomatoes, tomato water, soy sauce, dried basil, salt, pepper and olive oil. Blend well. Taste and adjust seasoning as needed.

4) Wash and stem the collard leaves by cutting them along the center vein.

5) At one end of half a leaf spread 1-2 tablespoons of the pate. Add a slice of avocado, and a piece of arugula. Carefully roll it up.

6) Place seam side down on a plate and serve !! They will last several days in the fridge and travel well for potlucks. You can use other leaves as well, lettuce or cabbage.
The pate itself would be great in sandwiches or as a dip with homemade crackers.