• 1 cup raw sunflower seeds, soaked for 8 hours
  • 3 tbsp raw tahini
  • 4 tbsp virgin olive oil (Olive Oil Council Certified)
  • 5 tbsp lemon juice
  • zest of 1 lemon
  • 2 medium raw garlic cloves
  • 2 tbsp spring water
  • Optional: 1/2 tbsp nutritional yeast
  • Optional: 5 – 8 drops Tabasco
  • Himalayan salt and pepper to taste


  • 2 medium sized organic zucchini
  • raw or fermented carrot sticks
  • dry sun dried tomato strips
  • 12 – 15 basil leaves
  • toothpicks



  1. Cut Zucchini in half length wise and slice on medium with mandoline slicer. Alternatively, you can cut them manually with a knife…
  2. Place on a cutting board and sprinkle lightly with the Himalayan salt on both sides. Let sit for about 15 mins.
  3. Meanwhile, add all ingredients for the sunflower seed pâté in a food processor and blend until thick and smooth, stopping to scrape down the sides ever so often.
  4. Pat dry each zucchini slice with a clean and dry dish towel.
  5. Set up a “rolling station” with the zucchini slices, pâté, tomato strips, carrot sticks and basil leaves
  6. Take a zucchini slice and top it with about 1 tbsp pâté smearing it across the zucchini slice with a knife.
  7. in the middle of the slice add 1 basil leaf, 1 carrot stick and 1 dried tomato slice.
  8. Roll the zucchini up and secure with a toothpick.
  9. Set on a plate for serving.


Weiser tip: These rolls can be made in advance and kept int he fridge for up to 24 hours.

(Inspired by Tales of a Kitchen)