03/23/2023
Here's a fun vegan recipe to try for :
Zucchini Dolmas
Marinade
3/4 teaspoon sea salt
2 tablespoons fresh lemon juice
1/2 cup fresh orange juice
1/2 cup olive oil
2 cloves garlic, crushed
1 teaspoon agave nectar
Filling
1 jar grape leaves (about 36 leaves)
4 medium zucchini
3/4 teaspoon sea salt
2 tablespoons green onion, minced
2 tablespoons fresh parsley, minced
2 tablespoons fresh dill, minced
2 tablespoons fresh mint, minced
2 tablespoons sun dried tomatoes, minced
1 tablespoon fresh oregano, minced (optional)
Non-iodized natural salt
pinch black pepper
2 tablespoons lemon juice
1/4 cup olive oil
1/3 cup currants or raisins
1/2 cup pine nuts, chopped
2 cloves garlic, crushed
Instructions
Remove grape leaves from the jar, drain the brine and discard it, then rinse the leaves well and place them in a cold-water bath for a few minutes. Rinse well, and gently pat each grape leaf dry, using a clean dry kitchen towel. Set aside.
Make marinade by combining salt, lemon juice, orange juice, olive oil, garlic, and agave nectar.
Place grape leaf smooth side down and brush lightly with marinade. Place another leaf on top and brush. Continue with the rest of the leaves making a stack of marinade brushed leaves.
Julienne the zucchini, then cut into pieces the size of rice, using scissors or a knife. Sprinkle the salt over the zucchini, toss it and wait 5 minutes. After 5 minutes, put the rice-size zucchini shreds into a bowl and gently squeeze out the excess moisture using your hands. Discard the zucchini liquid.
Combine the shredded zucchini and all remaining ingredients together and toss gently to combine. Only toss the mixture enough to mix it thoroughly, or the zucchini will begin to weep and become mushy.
To fill, place one grape leaf vein side up, on a flat even surface, so that the stem end is closest to you, and brush with a little of the marinade. Place 1 heaping tablespoon of filling in the center of the grape leaf and draw the two sides of the leaf over toward the center. Now take hold of the leaf and roll it away from you, tucking in any protruding leaf edges as you go. Place the dolmas, seam side down, on a serving platter. Repeat until all leaves are filled.
