Dolmas are stuffed vegetables that are commonly enjoyed throughout the Mediterranean and Eastern Europe. This recipe for raw vegan dolmas replaced the harder-to-find grape leaves with collards, which can be found at most grocery stores. The raisins and pine nuts add a touch of sweetness that nicely counterbalance the dill. The chef does a wonderful job of showing how to make the dish both visually appealing and easy to prepare (it only takes four minutes!)
For me, the best part of this dolma recipe is the emphasis on protein. I’m always on the lookout for higher-protein vegan meals, and this one suits my need for protein along with the fiber and taste of collards.
If you are just starting your journey into vegan cooking (or you are looking for new ideas) check this out. It includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap.
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