Since the Mediterranean spread I did at the condos was such a hit, I thought I’d share some of the recipes that were especially good! The whole buffet had dolmathes, couscous, white bean hummus, tsatziki, cilantro pesto, feta, lemons, olives and pita. Here are the recipes for my vegan dolmas, tzatziki, vegan couscous and vegan white bean hummus (some are not as large as what I do for catering; they are geared for the home cook). ENJOY!
**this will make about 20 dolmas**
Grape leaves (jarred, in the pickle aisle or the ethnic aisle)
1 cup basmati rice
1 cup red lentils
2/3 cup golden raisins
1/2 cup finely diced red onion
4 cloves minced garlic
2 Tbl minced dill
2 Tbl minced mint
1 Tbl Cilantro (optional)
zest and juice of 2 large or 3 small lemons
1/2 tsp ground cinnamon
Bring 1.5 cups water to boil with 1 tsp salt. Add rice and cook for about 7-8 minutes. Add lentils and raisins and cook another 5-7 minutes. Rice should be done, but still have a little tooth. While rice/lentils are cooking, sauté onions and garlic with olive oil in a skillet to soften. When rice/lentils/raisins are done and all water is absorbed, add sautéed onions and garlic and the rest of the ingredients, combine. Add 1 Tbl olive oil to this and check seasoning.
While the filling is cooling, unjar and rinse the grape leaves. Carefully unwind and separate them and trim off any long stems. To fill, lay leave stem+vein side up, with stem towards you. Add in about a teaspoon of filling for smaller leaves, up to a tablespoon for large leaves. Compact the filling and roll like a cigar once, then fold in side leaves and continue rolling. You’ll get a feel for this after a few. Pile the rolled dolmas into a dish and top liberally with olive oil. Serve at room temperature. Serve with tzatziki if you’re not vegan.
1 cup Greek yogurt (I use Fage full fat for best taste)
2 small Persian cucumbers, diced
1 Tbl garlic paste or 3 cloves very finely diced garlic
1 Tbl minced dill
1 Tbl minced mint
zest and juice of 1 large or 2 smaller lemons
Mix together, season to taste, let sit for at least a half hour for best taste.
Israeli Couscous and Roasted Vegetables
1 cup Israeli couscous, prepared (do not use butter if vegan)
2-3 small golden beets, peeled, small (1/4-1/2″) dice
2 small eggplants (Chinese are good) or one large one, small dice with skin
2 small zucchini (or one large) small dice with skin
1 large red bell pepper, small dice
1 med red onion, small dice
2 cloves garlic, minced
zest and juice of 2 small or one large lemon
2 Tbl minced parsley
1/2 tsp ground cinnamon
Prepare Israeli couscous as directed. Preheat oven to 400F.
Put beets, eggplant, zucchini, pepper and onion on a baking sheet, coat liberally with olive oil and season with salt and pepper. Roast in oven for about 20 mins, or until the veg is soft and has some colour. Put couscous in a big bowl while still hot and add garlic, zest and juice of lemons, parsley and cinnamon. Add in roasted veg and combine. Add about a Tbl of olive oil and season with salt and pepper. Serve warm or room temp.
White Bean Hummus
2 cans great northern beans, one drained, one drained about half
3 Tbl tahini
1 Tbl garlic paste (or 3 cloves garlic, finely minced/pasted)
zest and juice of one large or two small lemons
2 tsp zatar spice blend (optional)
Put beans, tahini, garlic paste, zest/juice of lemon and zatar in blender. Start blending and stream in about 2 Tbl olive oil. If it’s too tight, you can add a little water or extra lemon juice. Season with salt and pepper.