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GreenChefs | Jerusalem Style Dolma With Zesty Pine Nut Cheese and Sweet Pepper Sauce
Posted By Omid On February 27, 2009 @ 6:19 am In Full Recipe List,Recipes / Main Courses,Recipes / Raw | 1 Comment
Jerusalem Style Dolma With Zesty Pine Nut Cheese and Sweet Pepper Sauce (raw, vegan)
Recipe by GreenChef Omid
This is a raw vegan version of the classic Middle Eastern recipe that has grape leaves stuffed with creamy pine nut cheese and a healthy salsa made of alfalfa sprouts, raisins and pine nuts and finished with sweet pepper sauce.
I learned a very similar recipe to this one when I was working in a Moshav in Israel for two months from a dear Palestinian friend when we were invited over for dinner one night after work. The beautiful part was that there were people from different religious background who shared long-lived cultures that are now suffering from past attachments. This is why I decided to call it Jerusalem Style Dolma, because I also share the same vision that we shared that night, the vision of freedom from ourselves.
Serves about 2 people
For the Dolma Leaves:
12 medium-sized brined grape leaves
Step 1 Rinse grape leaves and set them aside on a plate.
For the Sweet Pepper Sauce:
1 large red pepper, deseeded & chopped
¼ cup white onion, chopped
1 clove garlic, grated
1 tomato, sun blushed and chopped
2 Tbsp sunflower oil
2 Tbsp of honey
Himalayan pink sea salt to taste
Step 1 Blend all the ingredients together in a blender for about 2 minutes until it is smooth.
Step 2 Transfer the sauce to a squeeze bottle and let it rest in the fridge (The longer it rests, the better it will taste. You can make the sauce the night before or 2 hours prior to eating).
For the Zesty Pine Nut Cheese:
1 cup pine nuts, soaked in water
3 Tsp ginger
1 clove garlic
2 Tbsp nama shoyu
2 Tsp sesame seed oil
2 Tsp coconut oil
Juice of 1 lemon
Step 1 Blend all the ingredients together in a blender until it is very smooth. Place this cheese in a bowl, cover and refrigerate.
For the Sprouts & Raisin Salsa:
2 cups alfalfa sprouts
4 Tbsp raisins
4 Tbsp pine nuts, crushed
2 Tbsp thyme, finely chopped
8 manzanilla green olives, finely chopped
Step 1 Toss all the ingredients together in a large mixing bowl. Set aside.
For the Garnish:
1 Tbsp pine nuts, crushed
2 stems fennel (with leaves), torn with hands
1 Tsp hemp seed oil
Mounting the Masterpiece Together
Step 1 On a cutting board, place 2 dolma leaves side by side slightly overlapping each other (if they are too small use 3).
Step 2 In the center of the leaves, place a generous tablespoon of the zesty pine nut cheese.
Step 3 On top of the cheese, place a generous tablespoon of the sprouts and raisin salsa.
Step 4 Fold the side of the leaves in and roll from the bottom up to form a neat little packet. Prepare all the dolmas like this.
Step 5 When all the dolmas are done (about 6), cut them in half with a slight diagonal cut. Place them on a plate with the stuffing facing up.
Step 6 Take two serving plates, squeeze the sweet pepper sauce and make a square (or whatever you like).
Step 7 Now carefully place 6 half dolmas in the center of each square on the plate roughly in a circle.
Step 8 Sprinkle the crushed pine nuts, torn fennel leaves and drizzle a few drops of hemp seed oil on top of the dolmas.
Step 9 Serve immediately and relish the divine experience of Middle Eastern cuisine a la Raw.
You can prepare the dolmas a day or two in advance and refrigerate. Make sure you do not cut the dolmas before hand though. Perfect dish if you are busy on the day you are receiving guests or just because you want less stress…, just take the dolmas out of the refrigerator, cut them, sprinkle the garnish and serve. That is what I call fast Gourmet food!
Jerusalem Style Dolma is a classic dish in many Middle Eastern countries with slight variations. Generally, it is made by stuffing the vine leaves or cabbage leaves (or any other leafy vegetables) with other vegetables, nuts, and dried fruits. This recipe is a completely raw vegan version of the famous recipe. Made with raw, natural and fresh ingredients, it is very rich in healthy nutrients, flavor and fats. With a variety of fresh spices and herbs, it has a very aromatic flavor that arouses your senses. It is easy to prepare and can be prepared up to a day or two in advance, refrigerated, and cut and served whenever you need.
Calories: 59% (1180 Cal); Total Fats: 126%; Saturated Fats: 58%; Carbohydrates: 22%; Proteins: 38%; Fiber: 54%; Iron: 43%; Magnesium: 70%; Phosphorus: 65%; Potassium: 32%; Sodium: 87%; Zinc: 45%; Copper: 96%; Manganese: 445%; Vitamin A: 88%; Vitamin C: 185%; Vitamin E: 92%; Vitamin K: 91%; Riboflavin: 23%; Niacin: 30%; Phytosterols: 193 mg.
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