vegan sushi

Even omnivores will like this:

Vegan Sushi
This recipe is adapted from the Vegan Fusion World Cuisine cookbook

4 large collard green (or Swiss Chard) leaves, washed.  Cut off the long stem extending past the leaf.

1 cup of carrot almond paste (below)
1 avocado, thinly sliced
1 red bell pepper, sliced Julienne style
½ cup sprouts of your choice
Carrot almond paste:

1 cup almonds,  soaked for 20 minutes and drained.
1 cup carrots, chopped
2 tbsp water
2-3 tbsp lemon juice
1 tsp each: ginger, turmeric, dill
pinch: cayenne pepper
Salt and pepper to taste.

Place all ingredients in a food processor and process until smooth.  Add salt/pepper to taste as you go.

Cut each collard leaf in half, so each leaf is approx 4” tall and as wide as the leaf naturally is.  Spread about 2 tbsp of your carrot almond past onto each leaf.  Place 1/8 of an avocado (or more if you want!) on top of the past, spreading it out a bit.  Add 1/8 of your bell pepper and your sprouts as well.  Roll the leave around the ‘insides’ until it’s fully rolled and then place the rolls on a plate with the free end tucked under the roll so it stays.  Serve with tamari, soy sauce or any other dipping sauce you like.

Variations:  Julienne any veggies you like, including jicima, asparagus, zucchini, etc.

I made it for dinner this week and had leftover paste to to add as a salad topper or dip for my jicima.  Yum.