Stuffed Vine Leaves with Mint Cashew Aioli

Stuffed Vine Leaves with Mint Cashew Aioli
Photo and Recipe is courtesy of The Raw Chef
TheRawChef.com

The first time I tried stuffed vine leaves, they were traditionally cooked and very delicious. Since my diet consists mainly (90% or more) of raw vegan foods, I was determined to find a raw version of that recipe. This recipe was create by Russell James, The Raw Chef. It tastes great and the texture is very similar to the cooked stuffed vine leaves. 

Perfectly rolling the leaves is a little difficult for me, but practice makes perfect, right?

Makes 16+ stuffed vine leaves

For the vine leaves

3 cups cauliflower or parsnip
1/2 cup olive oil
1 clove garlic
1/2 cup pine nuts
3 teaspoons lemon zest
1/2 teaspoon cinnamon
2 tablespoons lemon juice
1 teaspoon salt
5 spring onions (green onions)1
1 cup sun-dried tomatoes, soaked for 2+ hours, then chopped into thin strips
2 cups tightly packed fresh mint, minced
1/2 cup raisins, roughly chopped

Pickled vine leaves.

Method

Pulse the cauliflower/parsnip in a food processor until it has a rice-like consistency. Transfer to a large bowl. In a high power blender blend the olive oil, garlic, pine nuts, lemon zest, cinnamon, lemon juice, sea salt and spring onions until creamy. Add this mixture to the rice and mix well. Add the sun-dried tomatoes, mint and raisins to the mixture and mix again.

Now take one vine leaf at a time and place it stem-side up on a chopping board or sushi rolling mat if you prefer. Place between 1 and 2 tablespoons worth on the mixture on the leaf, depending on the size of the leaf. Roll up the leaf from the bottom first and tuck in the side bits after the first roll. I find it helps to brush olive oil on to the leaf at this point to help it stick.

Once the sides are in, finish rolling upwards to make a neat little package. You may not get this first time but keep practicing and have fun with it.

Continue until all the mixture is used.

For the mint cashew Aioli

1 cup cashews
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon agave
1 teaspoon lemon zest
5 cloves of garlic
1/2 cup water
1/3 cup tightly packed mint

Place all ingredients except the mint in a high power blender until creamy. Add the mint to the blender and pulse in so to leave mint visible in the Aioli. Serve with stuffed vine leaves.

Delivered by FeedBurner