Raw Winter Vegetable rolls

As far as I am concerned, sushi is good year round.  Who says it has to have the same veggies in it every time?!  I believe that you should use what is in season, and what you have on hand.  Which is exactly what I did last week.  I had a ripe avocado, some carrots, squash, and beets and I decided that it was all going to become winter sushi.  When I make sushi, I usually just do veggies or sprouts and skip the rice, opting for a flavorful spread instead like raw hummus (well, what I call raw hummus which usually involves veggies and seeds or nuts ground up).  I know it is not traditional but it is so good that way. This time I made the squash into a hummus flavored with a bit of miso and garlic and it was sooo delicious!  I could have eaten it with a spoon it was that good! 

I rolled the other veggies into nori with the hummus and they looked like little sunsets with all the color.  Not only that though, this was some of the best "sushi" I have tasted since I like my meals a bit non-traditional.  Give me this and a big green salad for dinner and I am one happy girl. 

Raw Winter Vegetable Rolls
Serves 4

Raw Miso Squash "Hummus":
1 1/2 cups raw butternut squash
2 Tbsp raw walnut butter
2 Tbsp raw shelled hempseeds
1 clove garlic
2 tsp miso
sea salt to taste

1 cup carrot, cut julienne
1 cup red beet, cut julienne
1 large avocado, sliced
1/2 cup sliced scallions

4 sheets untoasted nori

For the hummus, combine all ingredients in the food processor and process until smooth.  Set aside. 
To assemble the sushi, lay out a sheet of nori, and spread about 2-3 Tbsp along the top of the sheet in a line.  Lay a few slices of avocado over that, then some of the julienned carrot, then the beet, then sprinkle with a few scallions.  Roll up, from the top down, then moisten the bottom edge of the nori so it sticks.  Repeat with the other nori sheets.  Slice them into 2 inch rounds and serve!

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