dolmas all in a row
Dolmas are traditionally a Greek appetizer of grape leaves stuffed with rice, meat and herbs. I love Greek and Mediterranean foods and these two raw dolmas recipes are full of aliveness in their flavors.
Traditional Raw Dolmas
This filing tastes a lot like traditional dolmas – a little bit meat like and savory.
1/2 Cup Sun Dried Tomatoes
1/2 Cup Walnuts (soaked and rinsed)
1/2 tsp SunFire Salt
1.5 Tbsp Dill
1/4 Cup Raisins
2 Tbsp Hemp Seeds
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If the Sun Dried Tomatoes are not preserved in oil, soak them in water to moisten them. Then either food process them or chop them into small bits. If you’re working with a food processor, add the walnuts, salt and dill to the tomatoes and process until the mixture is well chopped. Then add the raisins and hemp seeds and pulse just until mixed. If you’re working with a bowl, chop the walnuts and stir in all the remaining ingredients (except the greens) together.
See below for how to prepare the leafy greens and wrap this filling into a dolmas.
Carrott Curry Dolmas
This filling is lighter than the traditional filling and bursting with flavor.
1/2 Cup Carrotts shredded
1/2 Cup Sun Flower Seeds (soaked and rinsed)
1.5 Tbsp Dill
1/2 tsp SunFire Salt
1 Tbsp Dulse Seaweed
2 Tbsp Hemp Seeds
1 Tbsp Basil
1 tsp Curry Powder
1 Tbsp Olive Oil
1/4 Cup Raisins
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If you’re working with a food processor, first shred the carrotts (about 2-3 carrots), then add all the remaining ingredients except the raisins and pulse until the entire mixture is well chopped. Add the raisins and pulse again until well mixed.
If you’re working with a bowl, shred the carrots, chop the sun flower seeds as fine as you can and mix all the ingredients together.
See below for how to prepare the leafy greens and wrap this filling into a dolmas.
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sweet potato greens marinating in oil and salt
Preparing the Wraps
Use leafy greens as a wrap like Sweet Potato Greens, Kale, Collards, Swiss Chard
Prepare the leafy green wraps by sprinkling each leaf with SunFire Salt and drizzling with a little olive oil. Let the greens sit for about 10 minutes or until the wraps are softened (which will make them easier for your body to digest and taste more like the cooked grape leaves typical of dolmas).
For larger leaves like Collards and Swiss Chard it’s best to cut the leaf into 2 wraps along the spine of the leaf.
Lay out your softened leaf wrap on a cutting board and put about 1 tsp of the dolmas filling at the base closest to you. Fold in the two sides around the filling, then roll the wrap away from you and set the little dolmas bundle in a serving dish. (see below for photos of the process)
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Serving Sauce
The dolmas taste especially “cooked” and delicious with this serving sauce drizzled across the top.
2 Tbsp Olive Oil or Sesame Oil
1 Tbsp Apple Cider Vinegar or Balsamic Vinegar (not raw, but REALLY tasty)
pinch of SunFire Salt
1 Tbsp Basil (ideally fresh and chopped)
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Stir all ingredients together briskly until the oil and vinegar are well mixed, then drizzle over the top of the dolmas.
Enjoy!
More Pictures of the Process
dolmas fillings
step 1 of dolmas wrap
step 2 of dolmas: fold in sides of leaf
step 3 of dolmas: roll the leaf around the filling
Rolling the Dolmas
Dolmas and Serving Sauce
I LOVE Chocolate covered almonds and wanted to try my hand at making a raw chocolate version. It was really simple. They came out more like Clusters actually. Messy and delightfully delish!
