GreenChefs Russell James | Stuffed Vine Leaves with Mint Cashew Aioli
Contributing Monkie Russell James
Topics of Interest Cashew, Grape Leaves
Published on June 8, 2008
Section Full Recipe List, GreenChef Foodie Talk, Recipes / Main Courses, Recipes / Raw
“Oh man, I don’t know which of Russel’s recipes I want to try first. I love stuffed vine leaves and these look so amazing. I’m not so much into nori and the salty soy sauce flavors, they’re ok sometimes. What I really love though is Mediterranean food. Hummus, pita, tabouli, couscous, olives, and especially dolmas! I have never come accross grape leaves though in the store, not even the canned kind. Maybe I haven’t been looking in the right isles or hard enough, or maybe you can only get them at special greek grocers or something. I would love to find the fresh organic grape vine leaves. I’ve been scouring the internet to see if there is a speciality source I can order from online. My search so far has turned out disapointing. All I can find is recipes or the canned kind. I guess you have to live near a vineyard and go beg them in the spring for their leaves. But anyways, if you can find some good vine leaves, this recipe looks worth trying." – Indulge
Stuffed Vine Leaves with Mint Cashew Aioli (raw)
Makes 16+ stuffed vine leaves
Time: 30 mins (once you’ve got the hang of rolling the things)
Ease rating: ***
Equipment: Knife, Food Processor
What you’ll need to do ahead of time: Pickle the vine leaves, soak the sun-dried tomatoes.
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For the Vine Leaves: 3 Cups Cauliflower or Parsnip 1/2 Cup Olive Oil 1 Clove Garlic 1/2 Cup Pine Nuts 3 Tsp Lemon Zest 2 TB Lemon Juice 1/2 Tsp Cinnamon 1Tsp Sea Salt 5 Spring Onions 1 Cup Sun-dried Tomatoes, soaked for 2+ hours, then chopped into thin strips 2 Cups tightly packed fresh mint, minced 1/2 Cup Raisins, roughly chopped *Pickled vine leaves |
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