Un-Stuffed Vegan Grape Leaves for Daring Cooks October Challenge
October 14, 2010 in Entrees, Healthy Fare, Vegan Recipes, Vegetarian Entrees
Un-Stuffed Grape Leaves - Vegan Version
Stuffed Grape Leaves is one of those dishes that you really should make once in your life. There is something about the delicious salty natural grape leaf wrap against the soft flavorful filling with exotic spices that makes you feel so, well, cosmopolitan in your very own kitchen. Put on the sound track to “Never on Sunday” and then you’ll have it: the Greek Isles right in your own humble kitchen.
I was thrilled to see the Daring Cooks challenge for October – and, so happy that we were encouraged to be creative with this dish. I decided to go vegan with this one, since I’m not a big ground beef fan. I used a convenience frozen meat substitute by Morning Star Farms and added diced dried apricots and diced hazelnuts to the rice filling. I also simplified by cooking them in grape leaf “cups.” I blanched the grape leaves until softened slightly and then put the grape leaves in ramekins. I then filled them and then baked them. What an adventure – thanks to Lori of Lori’s Lipsmacking Goodness.
The Daring Cooks October creations did not disappoint. Here’s a sampling:Â The Always Amazing Australian Audax Artifex created a Medditerranean lamb version, a Finnish version and deep fried cabbage rolls. Outstanding! Check out the many versions: Elegant Asian Cabbage Rolls by Jenn Cuisine; Turkey Liver Rolls – Mary Mary Culinary; Cabbage Rolls (with Added Shrimp), The Energetic Chef; Stuffed Leaves Two Ways, Erushi; Cheap Ethnic Eats - amazing photo; Shepherd’s Pie Stuffed Leaves; Creative Recipes for Wandering Minds; South African Dolmades, Creative Pot; Stuffed Grape Leaves, The Crafts of Mommyhood; Lamb Dolmas, Monkeyshines; Dlomades with Fresh Grape Leaves, Eat4fun.
