This is a fab raw fusion dish and makes a great intro to raw foods. It has to be up there as one of my favourite raw dishes for sure, with flax crackers and guacamole. The filling is bursting with living nutrients and when sandwiched between two slices of comforting wholegrain bread the result is heaven!
Use any of your favourite breads here, rye, wholegrain sourdough, buckwheat or multi seed would all work well. For an all raw alternative use as a topping for romaine lettuce 'wraps', raw bread or flax crackers; pura vida do a great raw bread in a variety of flavours!
I really like the abundance of fresh coriander and the kick of the onion, but that was a little too much for the girls. To adapt it to a younger child's palate, reduce the amount of coriander and leave out the onions, this combo left my girls asking for seconds!
1 cup soaked sunflower seeds, drained
1 cup of soaked cashew nuts, drained
Juice of a lemon
1/4 tsp fine sea salt
1/2 cup carrot pul (pulp from 2 large carrots)
2 sticks of celery, sliced
2 spring onions, sliced (you could also use 1/2 red onion)
2-3 tbsp drained capers
Big pinch of arame, soaked to rehydrate then roughly chopped
The fresh corn from 1 cob (or about 1 cups worth)
Big handful of fresh coriander, chopped fine
Ground black pepper to taste
Add the seeds, cashews, sea salt and lemon juice to a food processor and process until the consistency is like tuna mayo! You want to blend it enough to create almost a sauce, but you want some texture too. I find I have to stop the machine and scrape down the sides 3 or 4 times to get the perfect consistency.
Add the carrot and celery and process again until the mixture is slightly loser- the moisture from the celery helps create a real mayonnaise look!
Tip out into a bowl and add the remaining ingredients, stir well.
Serve this up with bread of your choice and some crisp romaine lettuce leaves for a tuna-less salad that won't disappoint!