Vegetable Sushi Rolls with Ricotta Butter - alive magazine

Ingredients

• 1/2 cup (125 mL) ricotta cheese
• 1 small garlic clove, crushed and minced
• 2 tsp (10 mL) tahini
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) maple syrup
• 1/4 tsp (1 mL) lemon zest
• Pinches of cayenne, salt, and freshly ground black pepper
• 3 large green zucchinis, about 8 in (20 cm) long
• 1 medium carrot, peeled
• 1 red bell pepper, cored
• Cilantro sprigs