Sun-dried Tomato and Pine-Nut Stuffed Grape Leaves
©2015 Mitchell Beazley, from Mildreds The Cookbook. Photo by Jonathan Gregson. Reprinted with permission.
If you've only ever had cold stuffed grape leaves from the supermarket or, heaven forbid, the mushy canned variety, then you need to try these ones because they are simply delicious. Although they are best served warm, you can make them in advance, refrigerate them, and then let them come up to room temperature. Don’t serve them straight from the fridge because the rice will be hard. You can use a ceramic baking dish for this recipe. However, because it is helpful to be able to see the water level through the dish, a Pyrex dish is recommended. Serves 8 to 10 as part of a mezze platter or as a side.
Preheat the oven to 375°F. Soak the grape leaves in boiling water and drain them following the package instructions.
Heat the oil in a pan, add the onion, garlic, and cumin and cook over very low heat, stirring, for 5 to 8 minutes, or until the onions are soft and translucent. Add the sun-dried tomatoes and cook for another minute or so, then remove from the heat and stir in the rice, herbs, nuts, and grated lemon zest.
Spread out the grape leaves, trimming off the stalk at the base of each with a pair of scissors. Spoon a tablespoon or so of the filling into the center of each,
fold the ends over, and roll the leaves up, pressing the mixture into a sausage shape as you go. Arrange the rolls seam-side down in a 9 x 13-inch baking dish,
packing them together as tightly as possible to stop them from moving around while cooking. The dish must be tightly packed or the grape leaves will fall apart. If you find that you have any empty space left in the dish, pack it with balls of crunched-up parchment paper.
Pour enough water over the grape leaves to cover them by about 1/8 inch and drizzle them with the oil from the sun-dried tomatoes. Cover with nonstick parchment paper and weigh down with a smaller baking dish or a couple of plates to stop the grape leaves from floating around. Bake for 1 hour, adding extra water halfway through cooking if the grape leaves are starting to dry
out. Serve warm.
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Visit the main page of our online store anytime, and do let us know if there are any favorite vegan products that you'd like to see added to our offerings.
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IN THE NEWS...
Study Finds Diets Heavy on Meat, Sugar, and Salt Worse Than Smoking or Alcohol for Premature Death Risk
(The Independent) — Unhealthy eating has been named as the most common cause of premature death around the globe, new data have revealed. A poor diet — which involves eating too few vegetables, fruits, nuts and grains and too much red meat, salt and sugar — was shown to be a bigger killer than smoking and alcohol. The study was the most recent update on the 2010 report on the Global Burden of Disease, considered the most authoritative work on the causes of ill-health. read more...
Berlin Named Vegetarian Capital of the World by Renowned Culinary Magazine
(The Local DE) — Saveur, the New York based magazine, said that Berlin is the only city in the western world in which
vegetarian cuisine has achieved "complete culinary parity" with a carnivorous diet. As the scene has grown under inspirational chefs such as La Mano Verde's Jean Christian Jury, the city has become home to "the world's most talented constellation of vegetarian and vegan chefs," the magazine said. read more...
It's Now Certain That the Real Paleo Diet Included Grains and Flours
(NPR) — The popular so-called Paleo Diet is rather meat-heavy and eliminates healthy whole grains and legumes because its proponents are adamant that our ancestors did not eat them. (Yes, Registered Dieticians advise us all to include legumes and whole grains in our diet on a daily basis, but that's beside the point.) Now, even the purported foundation of the Paleo Diet itself has crumbled, because science has shown that real paleo people were consuming grains and flours 32,000 years ago. Oops. read more...
Keep up to date with more news related to animal rights and your vegetarian lifestyle.
Sep. 26, Charlottesville Veg Fest, Charlottesville, Virginia
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Oct. 24-25, 20th Annual Boston Vegetarian Food Festival, Boston, Mass.
Oct. 24-25, VegFest Accra 2015, Accra, Ghana
Nov. 1, Twin Cities Veg Fest, Minneapolis, Minnesota
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Nov. 7, Atlanta Veg Fest 2015, Atlanta, Georgia
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Quote of the Month
"Think about the lambs we eat who want to be our friends."
—Garrison Keller & Band, A Prairie Home Companion, Sept. 5, 2015