Stuffed grape leaves - a variety of stuffed vegetable dishes called dolmas - are often made with ground lamb, but vegetarian versions abound as well. Switch around a couple ingredients at home and you can easily make them vegan instead. Try serving these tapas-style if you host during Sunday night football! (Happy Football season everyone).Grape leaves can be found in the condiments section next to olives, canned artichoke hearts etc. Unroll 24 leaves from the can (careful not to rip them, as they are delicate!), rinse in cold water, remove any stems if necessary, and set aside.
Heat a large skillet over medium heat and coat with cooking spray. Add one cup finely chopped onion and cook for 7 minutes until tender. Add 1/2 cup uncooked long-grain rice (such as basmati), 1/2 a cup chopped green onions, and 2 tablespoons pine nuts. Cook another 4 minutes.
Add one cup water, 2 tablespoons dried currants, 2 tablespoons chopped flat-leaf parsley, a tablespoon and a half chopped fresh mint, a tablespoon and a half chopped fresh dill, 1/4 tsp. salt, 1/4 tsp. black pepper and a dash of cinnamon. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let cool slightly.
On each of 24 grape leaves, place a rounded tablespoonful of the rice mixture. Fold one side over the filling, then repeat with the other side. Starting on one short end, roll the grape leaf up tightly, jelly-roll style.
Steam the grape leaves for 10 minutes, then cool to room temperature. (You can use a steamer basket if you have one. Otherwise, place in a saucepan with a scant 1/4 cup of water. Bring to a boil, cover and let steam). Serve this dish at room temperature with plain soy yogurt and lemon wedges as a garnish. Three rolled grape leaves, a tablespoon of the soy yogurt and one lemon wedge make a serving of 90 calories.
Cost:
grape leaves $6.49
onion $0.58
long-grain rice $1.10
pine nuts $11.40
currants $2.79
flat-leaf parsley $1.99
dill $1.99
plain soy yogurt $0.99
lemon $0.89
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