My Vegetarian Times Magazine, I love these recipe's as well.
2 cups hulled sun flower seeds
8 green onions, green parts only, divided
1/4 cup cilantro leaves
1/4 cup lemon juice
2 TBSP. brogg liquid aminos
4 cloves of garlic (4 tsp.)
6 small collard green leaves, plus more for servings
8 sheets raw untoasted nori
2 carrots, peeled and cut into thin strips
1 cucumber, peeled, seeded, and cut into thin strips
1 avocado, halved and thinly sliced
1 8-oz. container daikon sprouts or sunflower sprouts
raw brown sesame seeds for garnish, optional
1. Place sunflower seeds in a large bowl, cover with cold water, and soak 4 hours, Rinse and drain.
2. Transfer sunflower seeds to food processor, and add green onions, cilantro, lemon juice, liquid aminos, garlic, and 1/4 cup water Puree until creamy, set aside.
3. Tear spines out of collard greens leaves and cut to half the size of Nori sheets.
4. Lay 1 nori sheet rough side up, on a cutting board. Place collard leaf piece on nori sheet, covering half of the sheet nearest you. Spread 2 TBSP. sunflower seed mixture on collard green with spatula, stack carrot strips, cucumber strips, avocado slice, green onion, and daikon sprouts in a narrow line 1 inch from edge of nori sheet. Fold nori sheet over vegetables, and roll sheet away from you as tightly as possible. 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 in bed of collard greens and sprinkle with sesame seeds if desired.
Per Serving 359 CAL, 13 G prot, 29 G total fat (3 G Carb 0 MG CHOL:294 MG SOD, 8 G. Fiber, 3 G Sugars