| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Vegan, Appetizers | 36 | Servings |
INGREDIENTS
| 1 | lb | Grape leaves (1 jar) |
| 1 | c | Onion; finely chopped |
| 1 | Garlic clove; minced | |
| 2 | tb | Olive oil |
| 1 | c | TVP granules or flakes mixed with: |
| 7/8 | c | ;water, hot |
| 1 | c | Rice, brown; cooked |
| 1/4 | c | Parsley, fresh; minced |
| 1 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Black pepper |
| 1 | ts | Honey or substitute |
| 2 | tb | Lemon juice |
INSTRUCTIONS
Saute the onion and garlic in the olive oil until tender. Combine the remaining ingredients. Place about 2 tsp stuffing in the center of each leaf, on the vein side. Fold up bottom of leaf, fold sides in and roll toward tip into a firm roll. Brush the bottom of a deep heavy-bottomed pan with oil, add slices of lemon, then place a layer of rolles folded side down. Place the next layer of rolls carefully on top. Place a pan or dinner plate on top of the rolls and weight it down with some heavy canned goods. This prevents rolls opening up. Add 2 cups hot vegetable stock. Cover, bring to a boil, then reduce heat and simmer 30 minutes. Cool before removing from pan. Serve warm or cold. Per dolma: 21 cal; 1 g prot; 2 g carb; 1 g fat The TVP Cookbook by Dorothy Bates/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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