Walnut Meat:
2/3 cup sun-dried tomatoes (the dry packet)
3 cups walnuts
4-8 garlic cloves
1 T paprika
1 T cumin, ground
1 t sugar
1-2 tsp nutritional yeast
1/2 salt
1/4 cup water/salsa
Put sun dried tomatoes in warm water and let sit for 5-10 minutes. Put everything but water/salsa in food processor and pulse. This is the tricky part. I made walnut butter the first couple times. You just need a light hand on the pulse button. Add liquid as needed for the texture you want.
Collard Burritos:
4 large collard greens
radishes, sliced
cilantro, chopped
avocado, sliced
salsa or ranch dressing
Wash collard leaves and then cut off the stems at the base. Use a knife to thinly shave along the remaining stem to thin until pliable. Place a collard leaf on plate, top with 1/2 cup walnut meat, cilantro, radish, avocado, and salsa. Roll up (or if your leaves are too small – fold up and make a taco) and drizzle with more salsa or ranch.
Makes 4 burritos (or 8 tacos depending on your leaf size!)
