Sunflower Seed Tzatziki

Ingredients:

   1 cup raw sunflower seeds, soaked for 4-6 hours and drained

   Juice of 1 whole lemon

   1 whole mini cucumber, unpeeled and chopped

   1 tablespoon apple cider vinegar

   1/4 cup fresh dill, or to taste

   1/4 teaspoon Celtic sea salt

   1/4 teaspoon black pepper

   1/2 cup water (or as needed for blending)

 

Instructions:

1. Blend the Ingredients:

       In a blender, such as a Vitamix, combine the soaked and drained sunflower seeds, lemon juice, chopped mini cucumber, apple cider vinegar, dill, salt, and pepper.

       Start blending on a low setting and gradually increase speed. Add the water slowly, up to a half cup, until the mixture is smooth and reaches your desired consistency.

2. Adjust and Taste:

       After blending, taste the tzatziki and adjust the seasoning if necessary, perhaps adding more salt, pepper, or dill according to your preference.

3. Serve or Store:

       Use the tzatziki as a dressing for your raw vegan wraps or as a delightful dip for fresh veggies. It can be stored in an airtight container in the refrigerator for up to a few days, making sure to stir well before each use as separation may occur.

Mediterranean Wrap with Sunflower Seed Tzatziki

 

Ingredients:

   Large collard greens, stems trimmed (used as the wrap)

   1 cup purple cabbage, thinly sliced

   1 cup carrots, julienned

   1 cup cucumbers, julienned

   1 red bell pepper, thinly sliced

   1/4 cup raw pumpkin seeds or sunflower seeds (for topping)

   1/4 cup fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Prepare the Sunflower Seed Tzatziki:

       Follow the instructions for the Raw Vegan Sunflower Seed Tzatziki recipe above.

2. Prepare the Vegetables:

       Wash and dry all vegetables thoroughly. Julienne the carrots and cucumbers, and thinly slice the bell peppers and cabbage.

3. Assemble the Wraps:

       Lay a collard green leaf flat on a clean surface. If the leaf is very large, you can cut it in half along the stem.

       Spread a generous amount of the sunflower seed tzatziki over the surface of the collard green.

       Arrange a mix of cabbage, carrots, cucumbers, and bell peppers in the center of the leaf. Sprinkle with pumpkin seeds or sunflower seeds and fresh cilantro or parsley.

       Carefully fold in the sides of the collard green and roll it up tightly, securing the filling inside. You can use a toothpick to keep it closed if necessary.

4. Serve and Enjoy:

       Serve the Mediterranean wraps immediately, accompanied by any remaining sunflower seed tzatziki for dipping or drizzling. Enjoy your refreshing, raw vegan meal!