Cut on Diagonal and arrange on a plate

Hello Best Lunch Ever,

My first job was in Toronto located downtown in Yorkville and food choices were abundant.  One of the restaurants that we often enjoyed lunch at, had a Tuna Sandwich with green apple on the menu and it was delicious.  After that, I added green apples to my Tuna Sandwiches and now I add them to my plant-based Sensational Seedy Sandwiches. For those of you that are vegan or choose not to eat tuna for any reason, this sandwich will delight you with its flavours and is likely The.Best.Vegan.Sandwich.Ever – really, it is that good!

Scroll down for a visual display of the steps to making this great lunch item.

Sensational Seedy Sandwich – Best.Vegan.Sandwich.Ever

Ingredients

• 1 cup soaked raw sunflower seeds
• 1 cup soaked raw almonds
• 1/4 cup red onion
• 1/4 cup radishes
• 1/2 cup celery
• 1/2 cup green apple
• Juice of one lemon
• Zest of one organic lemon
• 1 tbsp Dijon mustard
• Pinch of curry
• 2 tsp thyme
• 2 tsp kelp flakes
• 1/4 tsp Himalayan salt
• 1/2 tsp fresh pepper
• Collard greens – one for each person

Directions

1. Soak the sunflower seeds in filtered water for 2 hours to overnight.
2. Soak the almonds in filtered water for 2 hours to overnight and remove the skins by pinching the almonds.
3. Add the sunflower and almonds to food processor and pulse a few times to look like flaked tuna.
4. Transfer mixture to a mixing bowl.
5. Prepare the celery, radish, apple, and onions and mix into nut mixture.
6. Prepare the dressing in a separate bowl by combining the lemon juice, lemon zest, Dijon mustard, curry, thyme, kelp, salt and pepper.
7. Pour the dressing over the nut mixture and combine.

Assemble the wrap

1. Take the collard green and place so that the thick part of the stem spine is facing up.
2. With a paring knife, remove the thickest part of the spine by cutting a layer of it off.
3. Remove the stem end so the bottom is flush with the leaves.
4. Take a small paring knife and lightly score the spine so that it bends easily.
5. Roll the collard green up in loose wrap and stem for 1 minute and then remove from heat.
6. Open the leave up and add your Seedy Sandwich ingredients.
7. Roll as you would a wrap, folding in the bottom and top and rolling to the contain the ingredients.
8. Cut in half on a diagonal and serve.
9. Enjoy!

Tips:

• This is a great sandwich that can be enjoyed right away or made in the morning and brought for lunch.
• The Seedy Sandwich mixture tastes even better after it sits for a few hours in the fridge.
• This recipe also work with raw cashews instead of almonds.
• Recipe inspiration is from Crazy Sexy Kitchen by Kris Carr and Chef Chad Sarno along with the restaurant in Yorkville that has been gone for many years.

Want to see another way to use this filling – check out Buckwheat Seed Sandwich.  Take the survey and let me know which one you will make.

May your day be filled with amazing food.

To sandwiches that are good for your soul,

Jo-Ann Blondin, your 9CupChallenge partner