Wednesday, September 12, 2007

Raw Food Wednesday: Dolmas, Stuffed Mini-Peppers


Chard Dolmas

Stuffed Mini-Peppers

The dolmas are adapted from Trotter/Klein, using large chard leaves, taking the rib out, lightly dehydrating them and overlapping two pieces to get a big enough piece. They were stuffed with parsnip, onion, celery, pine nuts, mint, parsley, currant, lemon juice and sea salt.

The mini peppers were almost too cute to eat. Almost. They were stuffed with a quick cashew pate (cashew, lemon juice, dill, salt, pepper, olive oil). Nice counterpart to the dolmas...

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