Adapted from Alissa Cohen's 'Living on Live Foods'
2 Large collard leaves
1 small zucchini, shredded
1 carrot shredded
1 cup sliced onion ringlets (red)
1 cup portabella mushrooms cut into bite sized pieces
2 cups sprouts
hand full lettuce
1 cup Bragg's or Nama Shoyu
Guacamole Spread:
2 avocados
1/4 cup onion
1/2 to 1 tomato
sea salt to taste
Cilantro
Marinate the onions and mushrooms in the Braggs for at least 10 minutes.
Combine the guacamole ingredients in a food processor and blend until smooth but slight chunky.
Lay collard greens flat with the inside facing up. Drain mushroom and onion mixture. Place a scoop of guacamole, half the shredded veggies, half the mushroom and onion mixture and lettuce and sprouts on one leaf.
Roll the leaf up and do the same with the other.
Slice in two inch portions and serve.
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