I’ve been experimenting with sunflower seeds over the weekend, and I am a convert. Never before had I tried blending a cup of shelled seeds in the mini-cuisinart; what you end up with is a buttery, sticky crumble that makes an excellent binder for veggie burgers, can be spread on crackers on its own, or can be whipped into decadent sauces, such as the vegan hollandaise-like sauce listed below. I paired it with grilled asparagus and cauliflower, and ate it the next morning on some poached eggs with greens, avocado, and quinoa.
Vegan Sunandaise Sauce
Based on the “cheezy sauce” recipe in Ani’s Raw Food Kitchen
- 2 cloves garlic
- 1 teaspoon sea salt
- 1 cup sunflower seeds
- Juice of 1 lemon
- 1 teaspoon turmeric
- a few tablespoons water
Process garlic and salt until as smooth as possible. Add sunflower seeds and process into a powder. Add lemon juice and turmeric until mixed, and then add small amounts of water until the sauce starts to get smooth and fluffy.
Great on grilled vegetables, poached eggs, or as a sauce on any sort of grain or rice veggie bowl. Will keep in the fridge for two days.