Dolmas and stuffed mushrooms

[RowanC]

Check out the dolmas and stuffed mushrooms I made for dinner!
YUM!

[squidly]

they look GREAT- any chance of the recipes?

[Conscious Midwife]

How do you make the rice for the dolmas????

Does it get donewhen prepared at less than 130 degrees r whatever the mark is for raw?

[rawpriestess]

Oh MAAAANNNNN OH MANNNN

those look yummy,mmmmmmmmmmmmmmmmmmmmmmmmm

[greenfeline]

Yes, recipe for dolmas please! They look unbelievable!

And are grape leaves raw?

[luvnraw]

Wow, those both look so delicious! Makes me hungry and I'm fasting.... :( Of course if you share the recipe then I will have time to get ingredients for when I am back to that level of food! Thanks for sharing the photos! :D

[CAdreamer]

I'm salivating................YUM..............

[Raw Jewelrylady]

Rowan....Wow..does that look YUMMY...Recipes please when you have time... :D

Lana

[heabrook]

Check out the dolmas and stuffed mushrooms I made for dinner!
YUM!

Both look wonderful! Thank you for sharing :)

You must tell us how you made the dolmas. I LOVE dolmas but did not know that you can make them raw!!

Also, where do you get grape leaves?

[RowanC]

Okie dokie.. here are the recipes.
The grapeleaves are wilted in the dehydrator, and are from my son's grapevine.
You can buy grapeleaves canned, also. They are not raw, but make up so little of the recipe, to me it wouldn't matter.

Anyway, here goes. Both came from the book RAW by Lynelle Scott Aitken:

DOLMAS

About 5 or 6 large swiss chard leaves, hard stems removed, and chopped
1 shallot sliced
2 cloves garlic, chopped
4 teaspoons lemon juice
1/2 cup currents, soaked 1 hour and drained
1 cup pine nuts, soaked 2 hours and drained
1 cup bean sprouts
1/3 cup chopped SPEARmint
1/4 cup olive oil plus a few teaspoonfuls
sea salt
pepper
12 large grape leaves, wilted (or canned)

In your food processor, put the chard , shallot, garlic and lemon juice. Pulse just enough to reduce the space it takes up.

Add pine nuts, currants, bean sprouts, and mint. Pulse a few times more.

Add the 1/4 cup olive oil and process unti well combined but not smooth. You want the filling to have a little texture. Season with salt and pepper to taste, then set aside.

Rinse your leaves in cold water and pat them dry.

Using your hands or a pastry brush, brush both sides of a leaf with olive oil. Then put the leaf on work surface with inside of leaf facing up.

Place about 2 tablespoons of the filling in the center of the leaf. Fold base of leaf up over filling. Fold side edges in, then ROLL firmly but gently up into the shape of a dolma. Place on a plate.

Repeat with the remaining leaves and filling. Refrigerate for a few hours, or until firm. When ready to serve, gently slice in half on diagonal and serve with cut surface facing up.

These are SWEET tasting the next day. They also can be a bit juicy when you roll them if you haven't drained the ingredients well. Just have a clean cloth next to you and wipe off the work surface between each dolma. I just sort of squeezed the juices out as I rolled and didn't worry about it. They are SO GOOD!

I arranged these on a plate with a sliced tomato in the center, and black oil cured olives in the very center. The tomato soaked up the juices, the olives are salty, and it really was good together with the dolmas.


TOMATO AND BASIL STUFFED MUSHROOMS

These are savory, so the two make a nice dinner.

I cut this recipe in half and stuffed 4 field mushrooms and one portabella.

8 large common field mushrooms
4 cloves garlic, finely chopped
1 tablespoon vinegar
sea salt
pepper
5 tablespoons olive oil
20 sun dried tomatoes, cut into tiny pieces with scizzors or knife
1/2 cup pine nuts
1/2 cup finely chopped parsley
1/2 cup finely chopped basil

Remove stems from mushrooms and discard or use in a salad.
Gently wipe surface of each mushroom with soft cloth to clean, then PEEL the mushroom caps with your fingers. It's easier than it sounds. Pul the flesh from under each hood up and over the surface.

Chop the skins and set aside.

Combine 2 cloves of garlic, 1 tablespoon vinegar, a pinch of salt and pepper and 3 tablespoons olive oil (I also added some nama shoyu) and dip the peeled mushroom caps in this (I doubled this and actually marinated them an hour)

To make the filling, place chopped mushroom skins in a bowl with 2 cloves finely chopped garlic, 2 tablespoons olive oil, the chopped tomatoes, pine nuts, parsley and basil. Stir to combine then season to taste with salt & pepper.

Spoon into mushroom caps and dehydrate for 2=4 hours until softened.

YUM - Servie with dolmas for a really nice dinner!

[RowanC]

Today I'm eating leftovers and these are actually BETTER the 2nd day!

[RawTruth]

My grapevine is still in winter mode and just sprouting baby leaves -- not big enough to pick yet.

Just a note that the grape leaves give dolmas their distinct flavor. I haven't tried swiss chard leaves, but I can't imagine them tasting the same. If you've every picked a grape leaf and munched it, you know what I mean.

By the way, I made my own version of dolmas (called dolmadas in my Greek family) last season without wilting them first and they were great.

[squidly]

thank you so much - I am going to give these a go - not sure where I will find grapes leaves but will work it out

[greenfeline]

Thanks for the recipes!! Can't wait to try it!

[RowanC]

By the way, I made my own version of dolmas (called dolmadas in my Greek family) last season without wilting them first and they were great.

Really? YOu didn't wilt them? COOL! That will save me a step. I'll try it!

I've been picking them in the summer and preserving them in vinegar and oil after wilting. I just keep them in the fridge.

Thanks for the tip!

[RowanC]

You can buy grapeleaves at most grocery stores where you find olives, pickles, etc.

[luvnraw]

Thanks so much for posting the recipes! I hope one day raw heals me of my nut allergy since I did develop it as an adult......one day I might try a raw one since proteins change raw versus cooked and sometimes being allergic to cooked may not mean allergic to raw or vice versa.....right now not healthy enough to be heading to the ER in anyphylactic shock or take the chance I can get my epipen quick enough :p I am sure sunflower seeds or pumpkin seeds wouldn't be a great substitution for pine nuts :confused:

Are there other things you can use grape leaves with? I have never eaten one......So are you talking just regular wild grape leaves? My parents have them and don't use them for anything and I know they would let me not only take the grapes but also the leaves! I just want to make sure I am thinking correctly?

Also, you said you preserve yours in vinegar and oil and keep them in the fridge.....is that distilled or apple cider vinegar? Olive oil? What ratio?? Then put them in like a canning type jar and just close it tightly?? How long do they last this way?

Sorry for all of the questions. Hope you don't mind! Have a fabulous night!