Sushi Alive

• 1/4 c. sesame seeds
• 1/2 c. raw cashews
• 3/4 c. lentil sprouts
• 1 medium carrot
• 1/2 small green bell pepper
• 1 (4 inch) celery stalk
• 2 Tbsp. olive oil
• 1 leaf Chinese cabbage
• 2 tsp. tamari or soy sauce
• 8 sheets toasted nori
• 1 large tomato, halved and thinly sliced
• alfalfa and sunflower seed sprouts

1. Place the sesame seeds, cashews and lentil sprouts in a food processor and process until thick and meaty.
2. Add the carrot, pepper, and celery and process until smooth.
3. Add the olive oil, cabbage and tamari and process until the cabbage is chopped but not liquified.
4. The cabbage should add some texture to the mixture.
5. Spread approximately 1/2 cup filling on the lower half of a sheet of nori.
6. Add a line of sliced tomatoes and sprouts. Roll and eat immediately or wrap in a plastic wrap and store until ready to use.
7. As the sushi sits, nori becomes less crunchy.

sesame seeds, cashews, lentil sprouts, carrot, green bell pepper, celery stalk, olive oil, cabbage, soy sauce, nori, tomato, alfalfa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=253590 (may not work)