Carrot-Cashew vegan sushiUser Submitted Recipe
3 lbs carrots
2 lbs raw cashews
1/3 cup Bragg amino acids
2 Tbsp. tumeric
10 lg cloves garlic
1/2 cup Xtra virgin olive oil
1 cup water
1/2 to 1 Tbsp. cayanne pepper (depending of potency of cayenne)
1 large pack of Nori sushi paper
~ 2 Tbsp. Gomasio (sesame salt)
Soak the cashews overnight
Cut the bitter ends off the carrots
Blend soaked cashews to pate in Cuisinart adding 1/3 cup olive oil to extend creaminess (more olive oil can be added if desired), add a small amount of water if needed to desired creamy texture.
Remove and set aside
Chop carrots into 3 or 4 inch chunks and add to Cuisinart one at a time until carrots are completely blended into a pate.
Remove and blend with cashew pate. Place half of the mixed ingredients back in the Cuisinart and add half the seasonings for the filling. Do the same for the other half of the filling. (Unless you have a larger Cuisinart or a smaller recipe)
Steam the Nori paper so that it will be soft, like you would steam any vegetable.
Layer the filling onto each Nori sheet about 1/4 inch thick
Sprinkle each sheet with Gomasio (more or less to taste)
Slice Avocado and Cucumber julienne style so that each strip is as long as the Nori sheet and place one to two of each in the center of the Nori sheet.
Roll the Nori sheets parallel to the direction of the cucumber and avocado and cut each roll into 1 to 1 1/2 inch sections.
Refrigerate and serve chilled on a platter with wasabi, soy sauce and pickled ginger artfully arranged around the sushi or in a condiment tray