Stuffed Grape Leaves
3 Parsnip, peeled and cut in rough chunks (or 1/2 small cauliflower), in food processor
2 med. tomatoes, to puree in food processor
2 med. tomatoes, diced
1/2 red onion, diced
handful of mint, chopped
handful of dill, chopped
10 large butter lettuce leaves remove thickest part of rib at bottom of leaf
Puree parsnip (or cauliflower) until rice sized and put in bowl. Puree tomatoes until liquid and add to "rice." Add diced tomatoes and onion, mint and dill.
Put 1 heaping tsp. into leaves and roll up from bottom on other side and roll closed. Can have raw tahini dipping sauce (see below) on side - optional.
Tahini Sauce (will make more than you use)*
1 cup soaked sesame seeds
2 lemons, squeezed for juice
1 zucchini
1/2 small peeled eggplant
1/8 tsp of cumin, or to taste
1 garlic clove
water, as needed
Soak sesame seeds for 4 hours. Drain and put in fridge for 4 hours. Put in high speed blender with lemon juice, cumin and garlic clove. Add water as needed to blend it until creamy. Will take some patience and about 6-8 minutes of blending. Keep adding water as needed to keep it all moving. Scrape down sides as needed.
3 Parsnip, peeled and cut in rough chunks (or 1/2 small cauliflower), in food processor
2 med. tomatoes, to puree in food processor
2 med. tomatoes, diced
1/2 red onion, diced
handful of mint, chopped
handful of dill, chopped
10 large butter lettuce leaves remove thickest part of rib at bottom of leaf
Puree parsnip (or cauliflower) until rice sized and put in bowl. Puree tomatoes until liquid and add to "rice." Add diced tomatoes and onion, mint and dill.
Put 1 heaping tsp. into leaves and roll up from bottom on other side and roll closed. Can have raw tahini dipping sauce (see below) on side - optional.
Tahini Sauce (will make more than you use)*
1 cup soaked sesame seeds
2 lemons, squeezed for juice
1 zucchini
1/2 small peeled eggplant
1/8 tsp of cumin, or to taste
1 garlic clove
water, as needed
Soak sesame seeds for 4 hours. Drain and put in fridge for 4 hours. Put in high speed blender with lemon juice, cumin and garlic clove. Add water as needed to blend it until creamy. Will take some patience and about 6-8 minutes of blending. Keep adding water as needed to keep it all moving. Scrape down sides as needed.
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