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Greek Raw Dolmas
½ 16 ounce-jar grape leaves
2 cups presoaked sunflower seeds (8-12
hours)
4 green onions,
chopped
2 tablespoons fresh mint
½ cup pine nuts
¾ cup fresh squeezed
lemon juice (2 large juicy
lemons), divided in half
¾ cup cold-pressed olive
oil, divided in half
2 tablespoons Bragg's Liquid
Aminos
1 tablespoon grated lemon rind
1 tablespoon Savory Magic or
1 tablespoon
Nutritional Yeast
2 teaspoons onion powder
1 clove garlic, minced
½ teaspoon cayenne pepper
In a food processor, process the sunflower
seeds, green onions, fresh mint and pine nuts until smooth. Add in
½ of the lemon juice, ½ of the olive oil, along with the rest of the
ingredients and process until blended.
Rinse the grape leaves under running
cold water to remove as much brine as possible. Pat dry and stack
on a plate. Place 1 leaf at a time, vein side up, on a flat, clean
work surface. Cut off and discard the tough stem end. Spoon about
1 tablespoon of the seed mixture in the center near the base of
the leaf. Fold the stem end over to cover the filling, fold both
sides inward lengthwise and then tightly roll leaf toward point
tip end to form a compact packet. Place in a 8"x13" glass baking dish. Repeat
with the remaining leaves and filling.
Mix together the remaining lemon and oil and
pour it over the dolmas so they are evenly coated.
Cover dish with foil and place in dehydrator at
110 degrees. Allow to marinate in the dehydrator for at least 3 hours.
Makes 22-25 dolmas
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