A few collard green leaves (washed, de-veined and well dried)
Cream Cheese/Vegan Cream Cheese
Fresh cilantro sprigs
Fresh mint, separated from the stems
Carrots, thinly sliced
Bell peppers, thinly sliced
1. Lay one half of a de-veined collard green on a cutting board. Smear some of the cream cheese on the matte side, then lay some of the vegetables on the end closest to you.
2. Tightly roll it away from you. Add a little bit of cream cheese at the end to seal the sushi together if needed.
3. Cut with a really sharp knife and serve immediately.
4. Try some different fillings!
Recipe & photo