| 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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