Dolmas

Dolmas (serves 4)
Cookbook – RAW by Charlie Trotter + Roxanne Klein

Filling
½ Cup Onion, minced
2 Cups Parsnip, peeled, cored & chopped
¼ Cup Pine nuts
¼ Cup Celery, chopped
1 Garlic clove
2 Tb Lemon Juice
½ Cup Parsley
¼ Cup Mint Leaves
1 ½ tsp Lemon Zest
½ Cup Dried Currants, soaked 1 hr, drained & patted dry

Wrap
¼ Cup Extra Virgin Olive Oil
1 tsp Garlic, minced
2 tsp Lemon Juice
12+ Brined Grape Leaves, soaked 2 hours, drained & patted dry

Dill Sour Cream Sauce
2 Cups Sour Cream [recipe below]
¼ Cup Lemon Juice
¼ Cup Extra Virgin Olive Oil
½ Cup Dill, chopped
¼ Cup Mint Leaves, chopped
2 Serrano Chiles, minced Celtic Sea Salt & Freshly Ground Pepper to taste

Sour Cream
¾ Cup Coconut Meat
½ Cup Cashews, soaked 10-12 hours & drained
3 Tb Extra Virgin Olive Oil
2 Tb Lemon Juice
1 tsp Date Paste [recipe below]
½ tsp Celtic Sea Salt
¼ + Cup Filtered Water

Date Paste
¼ Cup Barhi Dates
2 Tb Filtered Water

Garnish
4 tsp Garlic Chips

Directions
Filling – Spread minced onion on a nonstick drying sheet on a dehydrator shelf & dehydrate at 105 until slightly dry to the touch, approximately 20 minutes. In food processor, pulse parsnip until it forms rice-like pieces. Transfer to a bowl. In food processor, combine pine nuts, garlic, clelery & lemon juice & process until creamy. Add mixture to parsnip. Sir in dehydrated onion, parsley, mint, salt, lemon zest & currants.

Making the Dolmas – Combine olive oil, garlic & lemon juice in a small bowl & mix well. Place 1 grape leaf, stem side up, on a work surface. Brush with oil mixture. Place approximately 2 tablespoons of filling near the base of the leaf. Wrap bottom & sides with the leaf & roll tightly. Brush the roll with more oil mixture. Repeat to make 12+ rolls. Drizzle plate with dill sour cream sauce & garnish with garlic chips.

Sour Cream – In a high-speed blender, combine the coconut meat, cashews, olive oil, lemon juice, date paste & salt. Process until smooth. Transfer to a bowl & stir in water as needed to thin consistency of sour cream.

Date Paste – In food processor, combine dates & water & process until completely smooth.

Dill Sour Cream Sauce – Combine sour cream, lemon juice, olive oil, dill, mint & chiles in a bowl & stir to combine. Season with salt & pepper.

Date Paste – In food processor, combine dates & water & process until completely smooth.