Re: Dolmas a/k/a Stuffed Vine Leaves -recipe by recipe & site

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http://therawchef.blogs.com/ Recipe below and so is finished product picture!! Wow! website is fabulous. Many raw recipes too. See the pictures of many recipes he features--raw, but hey even the pictures are gorgeous. I am going for the vine leaves only only. I'm going to see if I can avoid the nuts too or use olive oil only...I always start with less. I'm only here to impress myselfd so who needs the extra fatty, yum flavor from cashew. At least I have the steps on how to play with this recipe. Stuffed Vine Leaves with Mint Cashew Aioli- Makes 16+ stuffed vine leavesTime: 30 mins (once you've got the hang of rolling the things)Ease rating: ***Equipment: Knife, Food ProcessorWhat you'll need to do ahead of time: Pickle the vine leaves, soak the sun-dried tomatoes. For the vine leaves 3c cauliflower or parsnip1/2c olive oil1 clove garlic1/2c pine nuts1/2t lemon zest1/2t cinnamon4t lemon juice1t sea salt5 Spring onions1c sun-dried tomatoes, soaked for 2+ hours, then chopped into thin strips1c tightly packed fresh mint, minced1/2c raisins, roughly chopped Pickled vine leaves. Method Pulse the cauliflower/parsnip in a food processor until it has a rice-like consistency. Transfer to a large bowl. In a high power blender blend the olive oil, garlic, pine nuts, lemon zest, cinnamon, lemon juice, sea salt and spring onions until creamy. Add this mixture to the rice and mix well. Add the sun-dried tomatoes, mint and raisins to the mixture and mix again. Now take one vine leaf at a time and place it stem-side up on a chopping board or sushi rolling mat if you prefer. Place between 1 and 2 tablespoons worth on the mixture on the leaf, depending on the size of the leaf. Roll up the leaf from the bottom first and tuck in the side bits after the first

roll. I find it helps to brush olive oil on to the leaf at this point to help it stick. Once the sides are in, finish rolling upwards to make a neat little package. You may not get this first time but keep practicing and have fun with it. Continue until all the mixture is used. For the mint cashew Aioli 1c cashews1T lemon juice1/2t salt1/2t agave1t lemon zest5 cloves of garlic1/2c water1/3c tightly packed mint Method Place all ingredients except the mint in a high power blender

until creamy. Add the mint to the blender and pulse in so to leave mint visible in the Aioli. Serve with stuffed vine leaves. Enjoy.. carolg Gayla <aeranch@...> wrote: We used to preserve grape leaves in salt brine. Make a strong brine (strong enough to float an egg) roll the grape leaves in bunches of 10 or so, fit into a jar and add cooled brine, put on the lid. I don't know how much salt would wash out if you rinsed them well before using. Or you could pack them in plastic bags and freeze. Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Rainbow Example!aeranch@... ----- Original Message ----- From: carolG health