Stuffed Greek Grape Leaves
Stuffed Greek Grape Leaves, called Dolmas, are a traditional Greek dish made quickly and easily when done raw. Serve in grape leaves or Swiss chard leaves for the perfect raw Dolma experience. Use lemon or your favorite dressing to dip in. Try adding raisins, currants, andor to create your own raw food Mediterranean dolmas. Common vegetables to stuff include zucchini, eggplant, tomato and pepper.
Ingredients
- 1 cup pine (or other) nuts
- 4 grape leaves, massaged in olive oild
- 1 cup sprouted rice or cauliflower/parsnips
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon garam masala/ allspice
Instructions
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In a food processor, pulse the parsnip/ cauliflower until it forms rice-like pieces. Transfer to a bowl.
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In a high speed blender or food processor, combine the pine nuts, lemon juice and spices and process until creamy.
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Add the mixture to the cauliflower.
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To make the Dolmas: Place 1 grape leaf, stem side up, on a work surface. Brush with some of the oil mixture. Place one-fourth the filling near the base of the leaf. Roll up like a cigar, near the stem,tucking in the sides as you go. Make sure the roll is good and firm.
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Brush the roll with some of the oil mixture. Set aside. Repeat.
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Quick dressing - Blend: 1/4 c. lemon juice, 1/4 c. olive oil, 1 tsp dill, 1 tsp. mint and a few chiles in a bowl and stir to combine. Season with salt and pepper.
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