PP Stuffed Grape Leaves
Chef: Jeannie Hudkins
Makes: 4 Servings
Prep Time: 15 min wraps, 5 min Tzatziki Sauce
Cook Time: Microwaved until heated through...
INGREDIENTS
Wraps
1 jar grape leaves packed in water
1 can “Hearts” of palm, chopped
1 small jar capers
1 ½ c precooked whole grain rice
Tzatziki sauce
Mayo
1 pkg silken tofu
1 t ground mustard
½ t onion powder
½ t garlic powder
½ t salt
3 T red wine vinegar
Additional Ingredients
1 peeled deseeded cucumber
2 T fresh mint
1 T fresh dill
¼ c lemon juice
1 t garlic powder
Pinch of salt
Pinch of pepper
DIRECTIONS
Grape Leave Wrap
Lay two grape leaves on a cutting board, stem to stem.
Lap the top grape leave over the bottom leaf.
Place 1 T rice, 1-3 pieces palm heart, 1 t capers in the center of the overlapped grape leaves, slightly closed to the top of the leaf.
To wrap, fold the top of the leave over the stuffing. Fold each side over the stuffing, then roll from the top down, using fingers to push the leaves into place.
Tzatziki Sauce
Blend the mayo with the additional ingredients above until combined.
Serve
Place 4-5 grape leaves on each serving plate. Add a side of whole-grain rice or pilaf. Top with tzatziki sauce.
Jeannie Hudkins is PBNSG’s “Original Chef”. Her compassion for animals and health is at the heart of each recipe she shares with us. Her first book, Eat Like You Give a Damn, For the Animals, For Your Health, For Our Planet shakes us into conscious choices that serve other species and ourselves. Jeannie’s passion led to her step by step formula to whole plant based eating in Dietology 101,a wonderful guide to successfully adopting this lifestyle.
