No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
Well I have to say this was so far the most delicious thing I have ever eaten, at least in recent memory. My kid loved it too and swore it tasted like there was meat in it (I didn't think it tasted like meat, but kind of like taking a bite out of heaven :D). Neither of us had ever tasted a parsnip before, but it was quite good even before I put it into the recipe. I think I will have to double or triple this next time.
10 brined grape leaves
>>Rinse, soak 2 hours in spring or filtered water, then pat dry
2 cups peeled, cored, chopped parsnip (About one large parsnip)
>>Put in food processor or blender until it is rice-like, set aside in bowl
1/4 cup raw pine nuts
1/2 tbs garlic powder
1/4 cup chopped celery
1/2 of a lemon, juiced (save peel)
>>Put in blender until creamy then mix into the parsnip mixture by hand
1 green onion, chopped
1/2 cup parsley, chopped
1.5 tsp unrefined sea salt or Himalayan pink salt
zest from 1/2 of a lemon
>>Mix by hand into the parsnip mixture
To fill the dolmas, place grape leaf stem side up (ie, reverse side up), put a dollop of mixture near the bottom, then fold up like a cigar, tucking in the sides as you go.
Adapted from Raw by Charlie Trotter & Roxanne Klein