• Wash the collard greens then remove the bottom stem. Flip the leaf over to show the protruding spine of the collard green. Carefully run your knife along the backside to trim/shave the large stem which will make it easier to roll without breaking. Repeat for the leaves. Bring a large pot of water to a boil. Add the leaves and parboil for 20 seconds to 1 minute, or until the leaf turns vibrant green and the large part of the stem is a bit more bendable. IMMEDIATELY place the leaves in a large bowl of ice water to preserve the green color AND to stop the leaves from cooking.
• Add the walnuts, mushrooms and garlic to a blender or food processor.  Pulse blend to create a meaty mince-like texture.
• Place a skillet on medium high heat.  Once hot, add olive oil and onions and sauté until the onions turn brown and translucent, about 5 to 7 minutes. Add the veggie meat and chop it up while it cooks. Then add the green chili, lime juice, and chili powder.  Season to taste with sea salt & pepper and cook for about 5 – 7 minutes.  Set aside once finished.
• Stack 2 leaves on a plate or cutting board.  Pat them dry with a paper towel.  Then add the veggie meat, pico de gallo and avocado.  Fold in the sides and roll it up.  Repeat for remaining burritos.

• Using a food processor, shred the Brussels sprouts. Add the olive oil, garlic and Brussels sprouts to the pan and sautee for a few minutes until the garlic and the sprouts soften a bit.
• Meanwhile, drain and rinse the noodles, and add them to the pan with the rest of the ingredients.
• Keep stirring every minute or so until all the ingredients blend together to make a creamy sauce.
• If the sauce is a bit thick, add a tiny amount (up to a tablespoon) of water and stir until you achieve a kind of alfredo-like texture. The Brussels sprouts should be soft and the sauce warmed through.

• Trim ends of zucchini and attach to spiralizer. If the length of your zucchini doesn't fit the spiralizer, cut the zucchini in half and spiralize half piece at a time.
• Turn the spiralizer to create zucchini noodles. Make sure you center the zucchini onto the spiralizer and that you firmly press the zucchini onto the blade while you turn. This will create long zucchini noddles and avoid short curly pieces.
• Set aside on a plate while you are making the sunflower seed pesto.

Make the pesto:

• Heat a small frying pan under medium heat. Add the sunflower seeds and toast them for 2 or 3 minutes until fragrant.Transfer the toasted seeds into a food processor along with all the rest of the pesto ingredients: basil leaves, olive oil, garlic clove, salt, and vegan Parmesan. Process until it forms a smooth pesto spread, it should not take more than 1 minute. If needed, stop the food processor, scrape down the sides of the bowl with a spatula, and process again until it forms a consistent spread.

Cook the zoodles:

• Heat the olive oil in a large pan on low-medium heat. Add the zucchini noodles and toss for 2-5 minutes, stirring often to warm the noodles evenly. Note that the longer you cook them the softer they become. For al dente crunchy zucchini noodles, stop after 2 minutes. I recommend you taste the noodles and adjust the time to your palate.
• Stir in the sunflower seed pesto and add the unsweetened almond milk to create a sauce. Cook for 1-2 minutes until the sauce is hot, thick and form bubbles on the side of the pan. Feel free to add more unsweetened almond milk to create a thinner sauce. Don't cook more than 8 minutes in total to prevent the zucchini noodles from softening too much.