Raw Food Dolmas Recipe

Dolma (also known as dolmade) is a family of stuffed vegetable dishes in the cuisines of the Middle East and Mediterranean region. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. I must say, that I truly love "cooked" veggie dolmas but I thought I would try the uncook method based on Ani Phyo's Raw Food Kitchen. I think the only difference is that I processed my filling for a smother consistency as opposed to just mixing the ingredients in a bowl and throwing it in the leaf. Here's the recipe. Try it. It's easy! :)

1/4 cup sun-dried tomatoes soaked until tender

2 tbs fresh dill chopped (i used dried dill, about 1 tsp)

2 tbs raisins

1/4 cup pinenuts (soaked a couple of hours)

1 tbs olive oil

pinch sea salt

Collard Leaf (de-stemmed)

Use a food processor and pulse until you reach desired consistency. You might have to add a little water. I left my filling a little chunky as you can tell from the pics above. You don't want to over process it. Also, if the collard greens are too tough for your liking, you may want to blanch them in some boiling water for a few seconds so they are easier to work with. Of course, that would not be considered raw...but hey, it's vegan at least. I really liked these dolmas with a lemon dill sauce made of about 1/2 cup of pre-soaked cashews, the juice of a lemon, water for blending, and a dash of dill. YUM! 

Comments

[S. S. Tragus]

Looks very delicious! The only leaf-wrapped thing I've made at home is cabbage rolls with brown basmati rice. Collard leaves, eh? What other leaves can be used in their raw state?

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