Guest guest Posted August 1, 2000 Report Share Posted August 1, 2000 I didn't know which recipes you'd like, so I sent all I had. The one made with Swiss Chard is at: /message/Veg-Recipes/8181 * Exported from MasterCook * Isle of Lesbos Stuffed Grape Leaves Recipe By :Empress Jackie W. Serving Size : 12 Preparation Time :0:00 Categories : Appetizer Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar grape leaves in brine 3 cups cooked brown rice 1/2 cup lemon juice -- (more/less to taste) 1/4 cup fresh dill -- chopped (approx) 1 tablespoon white wine vinegar 1/2 cup chopped pine nuts -- not toasted 1/2 cup olive oil plus 3 tablespoons olive oil -- (or more to taste) 2 tablespoons fresh mint -- chopped (at least) 2 teaspoons cracked black pepper 1/2 cup dried currants or raisins -- (optional) salt -- to taste Combine the brown rice, cooked, with the lemon juice, vinegar, olive oil, herbs, pinenuts, pepper and currants. Mix well. Mound about one tablespoon in the center of a grape leaf, toward the stem. Next, start rolling it up from the stem end. As you get to just before the middle, tuck in the sides, then finish the roll and place seam side down. Basically, it's rolled like a burrito. Some folks say steam these to soften, but I think they're great raw; crunchy outside. If you want to steam them, place them in a frying pan with a thin layer of water and cover and heat at low till soft. Cuisine: " Greek " Source: " _Soy Not Oi!_, vegan zine from the Hippycore Krew " S(Formatted By): " N. Braswell " - - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); 4g Total Fat; (37% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Bottled grape leaves are available at natural or gourmet shops. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grape Leaves Stuffed With Rice Recipe By :Vegetarian Times Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Appetizer Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons chopped onions 1 cup oil 2 cups water 1 cup brown rice 1 teaspoon salt 2 teaspoons kelp 2 teaspoons dill weed 1/4 teaspoon cinnamon 1/2 teaspoon peppermint 1 teaspoon paprika 1/2 teaspoon pepper 1/2 teaspoon allspice 1 lemon -- juice of 12 each grape leaves Saute onions in oil till light brown. Add 1 cup water with the rice, salt & kelp. Mix well. Cover & cook till the water is absorbed. Remove from heat, cool slightly & add remaining spices. Place 1 generous teaspoon of filling onto each grape leaf. Make one fold up from the base of the leaf, tuck in the sides & roll up tightly. Place in a heavy saucepan & fold down, packing the rolls tightly. Add remaining cup of water & lemon juice. Cook slowly over low heat till almost all the liquid has been absorbed. Serve hot or cold. Cuisine: " Greek " - - - - - - - - - - - - - - - - - - - Per serving: 678 Calories (kcal); 56g Total Fat; (74% calories from fat); 4g Protein; 40g Carbohydrate; 0mg Cholesterol; 842mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Grape Leaves Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Appetizer Main dish Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 medium onion, finely chopped 5 cups chopped mushrooms 1 tablespoon dried parsley -- or to taste 1/4 teaspoon black pepper -- or to taste 1/8 teaspoon cayenne pepper -- or to taste 1/4 teaspoon turmeric -- or to taste 1 cup cooked yellow split peas 2 cups cooked white or brown rice 1 16-oz jar grape leaves 1 cup water In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Transfer to a bowl. Mix in peas and rice. Preheat oven to 350 degrees. Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping tablespoon of rice mixture (more or less depending on size of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of dish (to prevent sticking and drying out). Bake for 25 minutes. Cuisine: " Greek " - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 5g Total Fat; (71% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Serving amount is for entree. Serves double as an appetizer. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Grape Leaves - Yalanchi Sarma Recipe By :Papa Garo's - Redondo Beach, California Serving Size : 4 Preparation Time :0:00 Categories : Appetizer Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart water 8 ounces preserved grape leaves -- stems removed 1 cup cooked rice 1 medium onion -- grated 2 tablespoons fresh parsley, minced 2 tomatoes -- finely chopped 1 teaspoon dried mint 1/2 teaspoon allspice 1 garlic clove -- minced 1 lemon, juiced water -- as needed In a medium saucepan place the water and bring it to a boil. Remove the pan from the heat and add the grape leaves. Let the grape leaves sit in the hot water for 10 minutes. Remove them from the water and set them aside. In a medium bowl, place the cooked rice, onions, parsley, tomatoes, dried mint, allspice, and garlic. Mix the ingredients together well. Let the mixture sit for 2 hours. In the center of each grape leaf place a small amount of the rice mixture. Fold the bottom of the grape leaf up and the sides over. Roll the grape leaf up. Line the bottom of a large saucepan with some of the grape leaves. Place the rolled grape leaves on top, seam side down, so that they are tightly packed. Sprinkle on the lemon juice. Add enough water to cover the rolled grape leaves. Place an oven-proof plate on top of the rolled grape leaves to press them down. Cover the pot and bring the liquid to a boil over high heat. Reduce the heat to low and simmer the rolled grape leaves for 45 to 60 minutes, or until most of the water is absorbed. Let them sit for 1 hour before serving. Typed for you by Karen Mintzias Cuisine: " Greek " Source: " " Southern California Beach Recipe " by Joan and Carl Stromquist " S(ISBN): " 0-9622807-3-9 " - - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 19g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Yalantzi Dolmathes Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Appetizer Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons olive oil 1 cup onion, finely chopped 1/3 cup long grain rice 3/4 cup water 1/2 teaspoon salt black pepper, freshly ground 2 tablespoons pine nuts 2 tablespoons dried currants 40 each grape leaves, preserved 2 tablespoons cold water lemon wedges In a heavy 10 " to 12 " skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it. Add the onions & cook for 5 minutes, stirring frequently, until they are soft & transparent but not brown. Add the rice & stir constantly for 2 to 3 minutes, or until the grains are coated with oil. Do not let them brown. Pour in the water, add the salt & a few grindings of pepper & bring to a boil over high heat. Reduce the heat to low, cover tightly, & simmer for about 15 minutes, or until the rice is tender & has absorbed all the liquid. In a small skillet, heat 1 tablespoon of the remaining olive oil & in it cook the pine nuts until they are a delicate brown. Add them to the rice, then stir in the currants. In a large pot, bring 2 quarts of water to a boil over high heat. Drop in the grape leaves and immediately turn off the heat. Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly. Gently separate the leaves and spread them, dull sides up, on paper towels to drain. Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture. Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water. Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes. Then uncover and cool to room temperature. To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges. Cuisine: " Greek " - - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); 3g Total Fat; (90% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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