Elf Sandwich with Cashew Humus

Grind all ingredients together: 1 cup hydrated cashews, brewer's yeast, zest, lemon juice, salt and pepper and gradually add cold vegetable milk until thick consistency.

Place the preparation in a sealed glass jar and store refrigerated (may reserve cold 3-5 days).

Separate the 4 cabbage leaves (or add more if the cabbage is smaller) and scald just a few minutes in boiling water. Drain and dry with clean kitchen cloth and set aside.

Use a pan twice the amount of water to cook quinoa. Arrange the remaining ingredients that make up the stuffing: cut the peppers, chop 1 chive stalk and divide avocado into 4 halves and cut into strips.

In the center of each poached cabbage leaf, place a tablespoon of cashew hummus, then a tablespoon of cooked quinoa, a tablespoon of tuna, ¼ avocado, strips of pepper, chopped chives.

Fold the ends of the sheet, closing it like an envelope, and it is ready to serve. These wrappers make fantastic, very nutritious and practical takeaway sandwiches.