Blended, soaked sunflower seeds replace unhealthy white rice in these colorful veggie rolls. Collard leaves add firmness and keep the rolls from getting soggy. For the filling, you can substitute your favorite raw veggies, sprouts & dressings!
- 2 cups hulled sunflower seeds
- 8 green onions, green parts only, divided
- ¼ cup cilantro leaves
- ¼ cup fresh lemon juice using our citrus juicer
- 2 Tbs. Bragg Liquid Aminos
- 4 cloves garlic (4 tsp.)
- 6 small collard green leaves, plus more for serving
- 8 sheets raw (untoasted) nori
- 2 carrots, peeled and cut into thin strips with our Julienne slicer
- 1 cucumber, peeled, seeded, and cut into thin strips with our Julienne slicer
- 1 avocado, halved and thinly sliced
- 1 8-oz. container sunflower sprouts
- Raw sesame seeds for garnish
2. Transfer sunflower seeds to food processor, and add 2 green onions, cilantro, lemon juice, liquid aminos, garlic, and ¼ cup water. Purée until creamy. Set aside.
3. Tear spines out of collard green leaves and cut to half the size of nori sheets.
4. Lay 1 nori sheet, rough side up, on cutting board. Place collard leaf piece on nori sheet, covering half of sheet nearest you. Spread 2 Tbs. sunflower seed mixture on collard green with spatula. Stack carrot strip, cucumber strip, avocado slice, green onion, and sprouts in narrow line 1 inch from long edge of nori sheet. Fold nori sheet over vegetables, and roll sheet away from you as tightly as possible using our bamboo sushi mat. Dab edge of nori sheet with water to seal and close. Repeat with remaining ingredients. Cut each roll into 6 bite-size pieces with serrated knife. Arrange pieces on bed of collard greens, and sprinkle with sesame seeds, if desired.
Recipe Adapted from the Vegetarian Times.