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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