NorCal Dolmas (and no-waste rice milk!)

Fresh, sticky dolma filling

Of all the teachers I’ve had in my life, a few of them stand out like gold embossing in my memory. One of these radiant individuals is Jon, the counselor from my high school. He and his wife, my art teacher, are two of the spunkiest folks I’ve ever met, and the things I’ve learned from them go a long way past the classroom. Like, for example, into the kitchen. Before moving into teaching, they ran a little restaurant in California and the cooking bug as never left them as far as I can tell.

Last summer, as Sheri scrambled to finish a huge multimedia piece for her art show (that night-artistic procrastination at its best), Jon entered the kitchen with an armload of groceries and a determined jut to his jaw. “We’ve gotta make a lot of food,” he informed Daniel and I, and, wow, did we ever.

I recalled all this last week as I prepared for the Yoga and brunch workshop at B.Yoga Basel. with a bunch of yogis to feed, Jon’s dolmas sprang to mind immediately as an easy, tasty, and for some reason ‘impressive’ dish that I could bring. Everyone likes dolmas. Not just for soulful combo of tangy lemon and spiced rice, but there’s something about the presentation of it all in a slick green grape leaf that makes you think, “I am dining exactly as Caesar would have dined, and for that, I am magnificent.”
Enjoy the illusion of grandeur; just don’t tell them how easy it was to make them. I didn’t manage to get a picture, but I think that’s a fairly good selling point, don’t you?



NorCal Dolmas (makes about 60)
This recipe is modified to simultaneously cook the rice and make rice milk which is not necessary, but COOL. See the notes section for more information on alternative methods and the who-what-why's...

Ingredients
1 jar grape leaves (preferably without the “acidity regulators” and “E-whatevers”)
5 cups short grain brown rice, soaked overnight in twice as much water
3 lemons
400 grams raisins, finely chopped
lotsa cinnamon
a pinch of salt
a grate or two of nutmeg (if you’re feelin’ lucky)
¼ cup olive oil (hugely flexible amount)

Directions

1. Without straining or rinsing, add 2 cups of water to the rice and cook, covered, until tender.
2. Strain the rice and set aside the liquid (add a tiny pinch of salt and some sugar and you have rice milk! Now that was easy!)
3. To the rice, add the raisins, cinnamon, salt, and nutmeg. Stir it all up and be ruthless so the consistency gets good and gooey. You want it to be self-adhesive so it doesn’t crumble when you bite into the dolma.
4. Add the grated zest and juice of 1 lemon at a time, tasting after each one to make sure it’s not too sour. Adjust the spices to taste. If needed, add a little bit of the rice milk to get the stickiness level up.
5. Drain the leaves and unfold them on a clean plate. Taste a broken one (there’s always at least one) to make sure it’s not too salty or acidic, and rinse them quickly if it is. If they aren’t flavorful enough, add a dash of apple cider vinegar to the rice mixture.
6. Pour a tablespoon of oil onto another plate, set a leaf in the oil with the vein-ey side up and the stem facing you, and push the leaf around to coat the plate in oil. Depending on the size of the leaf, fill it with about 2 TBSP filling, fold up the bottom, tuck in the sides, and roll it to the top. Voila!
7. Repeat until the oil is gone and add another tablespoon of oil. A nice touch is to add some sliced lemon-rounds.
   

Notes

The directions here say to soak the rice. This increases digestibility whether you choose to do the rice milk thing or not, and I recommend soaking all grains overnight before cooking for this reason. Here, the soaking also induces some milky qualities in the water that let us make rice milk later by adding some extra water. Thus, you have 3 choices here:

You can

1) Follow the above directions for rice milk and rice

2) Soak the rice but skip the additional water and straining process, giving you really stomach-friendly rice, which might be nice with all the dried fruit going on here, OR

3) Cook the rice like most people cook rice-stick it in a pot with some water and just cook it, no soaking, no extra water weirdness, no random milk biproduct. Your choice!

Read more...

Sundried Tomato and Black Olive Dip

So easy, so good. We had this at a Yoga and Brunch workshop this weekend and I managed to snap a quick picture just before the bowl was scraped clean. It's fantastic on chips, salads, bread, or even over pasta or rice as a creamy vegan sauce.

Ingredients

• 1/2 cup finely chopped sun dried tomato halves (not in oil)
• juice of 1 lemon
• 1/4 cup finely chopped black/greek olives
• salt to taste (careful, the tomatoes are salty!)
• 1/2 tsp ground black pepper
• 1 tsp hot paprika
• 1 clove garlic, pressed or grated
• 2 cups soy yogurt/kefir
• 3 tbsp chopped parlsey
  

Directions

1. Mix the lemon juice and sun dried tomatoes in a bowl, stir, and let them sit for a moment until the tomatoes are softened.
   
2. Add the rest of the ingredients, mix, cover, and chill until you're ready to serve.
   

Notes

For a thicker variation, which could be used as a thick spread, strain the yogurt before adding it by hanging it in a cheesecloth overnight. Check out this recipe for help with instructions.

Read more...

My Legume Love Affair: Royal Purple Baked Beans

This is my entry for "My Legume Love Affair," hosted this month by Laurie at Mediterranean Cooking in Alaska. Much thanks to Susan from The Well-Seasoned Cook for creating MLLA, which you can find in more detail here.

I don’t know how to explain properly the desire for beans I feel sometimes, but the word “tempestuous” comes close. And so it was with immediate enthrall that I began creating a recipe for “My Legume Love Affair” this month. In the end, I can’t give you my usual cultural, regional, health, or any other reasons for the things I have included. They just sounded really good. I started with a bag of dried black beans and some onions from the Tschumi farm, which I know from experience are too delicious to chop up when you have the chance to eat them roasted whole. Before I knew it, I had a casserole dish of baked beans gone decidedly sultry. That, my friend, is just how I roll.

Royal Purple Baked Beans

Ingredients:
2 cups dried black beans
8 small yellow onions, peeled
1 medium beet, washed and peeled into strips
1 large leek
10-15 sundried tomatoes, chopped
5 cloves garlic, slivered

½ cup rice milk
1 can tomato puree or stewed tomatoes, or some fresh tomatoes, chopped up
1 tbsp maple syrup
3 tbsp molasses
½ tsp pepper
1 tsp spicy paprika
1 tsp soy sauce, tamari, or bragg’s
2 tbsp chopped rosemary
½ tsp cinnamon
¼ tsp nutmeg
1 tsp mustard seeds
½ tsp sea salt
1 tsp balsamic vinegar
1 tbsp canola oil

either 1/4 cup celeriac juice or ½ head celeriac, grated, plus a few tbsp rice milk

Directions:

1. Soak the beans overnight, drain, rinse, and cook with a piece of kombu seaweed for 1 to 1 ½ hours, or until tender. Cool and drain.
2. Chop half the leek into rings and slice the remaining half lengthwise. Set aside the strips for the top, and mix together the leek rings, sundried tomatoes, garlic, beet, and beans.
3. Combine everything in the second section and pour over the beans. stir together and toss it in the casserole dish.
   
4. Place the onions and leek strips on top as desired, cover with foil and bake at 350 F (175 C) for about 40 minutes, until the beets are tender, the onions are soft, and the sauce is thickish.
5. YUM.

Serving idea: garnish with luscious tahini whip, which is not only tasty and beautiful, but makes this meal all-the-more nutritious cuz o’ the combination of tahini and beans. ok, we didn’t make it all the way without some nutritional information, my apologies. Now back to savoring that bowl of goodness in front of you.

Read more...