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