This dish was inspired by the Cooler Cleanse Raw Maki Rolls, sold through Juice Generation. I LOVE Juice Generation but it’s not a good place for a regular stop off to grab lunch or a post workout snack for someone who is on a budget…(me)
You will need to go to the supermarket and purchase one of those bamboo rolling mats sold in the the Asian section. The instructions on how to roll toasted seaweed are displayed simply on the back of the packet, so don’t throw it away when you are done. This is my first attempt and although I am not about to be offered the next career opportunity behind the counter at Blue Ribbon Sushi they held together and tasted absolutely scrumptious!
Ingredients (makes approx. 3 rolls)
- 1/2 tin chickpeas, drained (reserve some of the juice)
- Large handful Raw cashews
- Approx 1.5 tbsp Tamari or soy sauce
- Sesame oil
- Collard greens, leafy ends, sliced into approx 4cm long strips
- 1 shredded carrot
- 1/2 large ripe avocado, sliced lengthways
- Japanese dry toasted seaweed (nori)
Place the chickpeas, cashews, tamari / soy, a few drops of sesame oil and a little of the chickpea juice in a blender or food processor and pulse into a mealy, spreadable pulp. This will be the rice replacement so it needs to be blended enough to be able to spread on the nori sheet. Taste and season with a little extra soy and sesame if required.
Place the toasted seaweed flat onto the bamboo mat and gently spread the paste over one side of the seaweed. Place the collard green leaf over the paste then place 1-2 avocado slices over the collard greens followed by some of the shredded carrot on top of the avocado. Following the instructions on the packet gently begin rolling the roll (starting at the end that has the ingredients) using the mat. Check out a step by step instruction from Healthful Pursuit
Slice immediately with a very sharp knife and enjoy with a little extra tamari and wasabi if desired.