Vegetarian Stuffed Grape Leaves Food

GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES DOLMATHES)

Steps:

• To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
• Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
• Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.
• Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
• Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.
• Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)!

VEGETARIAN STUFFED GRAPE LEAVES

Steps:

• Bring a large pot of water to a boil over high heat. Blanch the grape leaves in the boiling water for 10 minutes, drain and set aside.
• In the same pot, place the brown rice, olive oil, sea salt, onion and garlic over medium heat. Stir well and cook for 15 minutes, stirring intermittently, or until the rice is browned and the onions are soft.
• Mix the parsley, mint and tomato paste into the pot, followed by the vegetable broth, and lemon juice. Allow rice mixture to cook for about 25-30 minutes, or until most of the liquid is absorbed and the rice is tender, but not fully cooked. If not enough liquid add some boiled water while still cooking.
• Add the chopped chickpeas and diced tomatoes to the rice mixture. Season with the cumin and salt to taste.
• Place a grape leaf flat on a plate. Put about 2 tablespoons of filling in the center of the leaf and roll into a bundle. Repeat until you are out of leaves and filling.
• Place all the stuffed grape leaves into a pot and pour vinegar and enough fresh water in to cover the bundles.
• Place the pot on the stove over medium-high heat and bring back to a boil. Turn the heat down and simmer for an additional 15 minutes, or until the rice filling is fully cooked.

STUFFED GRAPE LEAVES

Steps:

• Add to the cooked and cooled white rice the parsley, white onions, lemon juice and olive oil and then blend. After blending these ingredients estimate adding a large tablespoon for each leaf.
• Lay the de-stemmed and rinsed grape leaf shiny side down, place portion of rice mixture in the center near the stem end and roll keeping stuffing close to end of leaf. Start folding in the sides and continue to roll keeping ends closed and stuffing secure inside.
• Lay "stem" down (the end of the roll) in a flat pan and continue doing so until each one is side by side close together, keeping them from opening when cooking. You can often place at least 2 layers if making large amounts, but more layering is not recommended. Pour over leaves enough water to reach top layer only and bring to a boil and cook for about 10 to 15 minutes. Add more water only if necessary, so as not to burn the leaves. Water should all be evaporated in this period of time if not, drain remaining water.
• Remove from burner and let cool for about 1/2 hour.
• Then transfer in single layers into flat pans and pour over a mixture of lemon and olive oil and place in refrigerator cool and marinate overnight or at least several hours before serving. Can be stored for at least 2 to 3 days in refrigerator.

STUFFED GRAPE LEAVES-DOLMADES

Steps:

• Preheat the oven to 350F.
• Prepare the grape leaves: Take the leaves out of the jar and rinse them.
• Note: For a pound of meat, I used only half of the leaves in the jar, but if you cook for a crowd and want to use them all, double the amount of meat, rice, and everything else.
• If you have leftover leaves, put them in a ziplock bag and freeze them for later use.
• Remove the stems so you can have a smooth leaf surface to work with.
• Make the stuffing:
• Put all the ingredients, meat, onions, rice, and spices, in a bowl. Mix everything well to combine.
• Grab a leaf and spread it flat on your work surface.
• Place a teaspoon of meat mixture on the leaf but on the other side of the stem.
• Fold the end of the leaf over the meat once.
• Then fold over the left and right sides of the leaf.
• Continue to fold the leaf-like you would roll a cigar by pushing the edges inside so the meat doesn't come out.
• Before you start placing the rolls into your cooking pot, spread 3-4 leaves on its bottom. This will prevent the rolls from sticking to the bottom.
• Start adding the rolls.
• Continue wrapping the stuffed grape leaves until you finish the meat mixture.
• Add the juice of one lemon into your pot and the water/stock, just to cover the stuffed grape leaves.
• Use aluminum foil to cover the pot if you don't have a lid.
• Place the pot inside the oven for 1 hour and 30 minutes at 350F or until the rolls are tender and the rice is cooked inside.
• The juice of the lemon together will make this dish a special delicate one.
• Note: Serve it with a nice glass of light white wine, a good slice of bread, and some sour cream.
• How to make vegetarian/vegan stuffed grape leaves:
• Use a food processor to grind the mushrooms.
• Mix the mushrooms with dried thyme.
• Chop the onion.
• Heat the oil in a skillet and saute the chopped onion until translucent.
• Mix the rice with cooked onion and mushrooms.
• Taste for salt and pepper.
• Follow the same steps as above for the recipe that uses meat.
• Instead of making a sauce with lemon juice and mint, use tomato paste and water to boil the stuffed grape leaves.
• Serve with sour cream on top.