Tuesday, September 2, 2014

Vegan MoFo VIII, Day 2: Yalanchi Dolmas

Yalanchi Dolmas from 500 Vegan Recipes (page 108)

Next up is a recipe from 500 Vegan Recipes: An Amazing Variety of Delicious Recipes, From Chilis and Casseroles to Crumbles, Crisps, and Cookies, my first collaborative effort with Celine Steen and our first book published by Fairwinds Press.  It was the beginning of a wonderful relationship.  I am so lucky to have met and worked with (and continue to work with...) Celine. she is crazy talented in the kitchen, and her photos are absolutely breathtaking...although, unfortunately, none of them appear in this book.

Yalanchi Dolmas
*Soy Free
*Under thirty minutes
What is a Dolma? It is a family of stuffed vegetable dishes common in the regions of the former Ottoman Empire. The most common type of dolma is the grape leaf dolma. What is a Yalanchi Dolma? Literally translated, it means false dolma. In other words, a dolma without meat. Meatless dolmas taste delicious served warm, cold or at room temperature which makes them perfect appetizers to make ahead of time and serve at get togethers. Serve with Tzatziki or nondairy yogurt for dipping.

2 cups (348 g) prepared rice (white, brown, long, short...your choice!)
2 tablespoons (6 g) finely chopped mint leaves
2 tablespoons (30 ml) balsamic vinegar
2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) extra-virgin olive oil
1/2 cup (60 g) finely chopped walnuts
Salt and pepper to taste
12 grape leaves (Grape leaves can usually be found in most grocers in the same aisle as the pickles and olives. They will either be in a jar or a can.)

In a mixing bowl, combine all ingredients except grape leaves. Mix until uniform. Your hands will work best for this.
Prepare a clean flat workspace.
Carefully lay one grape leaf flat. Place about 2 tablespoons worth of mixture in the center of the leaf and wrap up like a little tiny burrito.
Repeat with remaining 11 leaves.

Yield: 12 dolmas


Anonymous said...

I've never made dolmas before, though I've always wanted to. I don't think it's super common to see grape leaves in general supermarkets here (though maybe I just haven't looked?), though the small grocer across from my old house that was run by a Greek family always had them - I just never got around to buying them! These look lovely!

VeggieAmanda said...

My mom and I made dolmas when I was a kid and had so much fun. Now I just buy them, but I'd love to make them again!

2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni