Green Tara Cookbook

Gourmet Vegetarian  & Wheat-Free Recipes

Introduction

Fresh Herb, Rice Noodle Spring Rolls

Garden Sushi Rolls w/Pesto

Vegetarian Pot Stickers

Samosas in Rice Paper

Stuffed Beet Leaves (Dolmas)

Fava Beans in Lemon Basil marinade

Lemon Herb Hummus

Warm Fig & Nut  Dip

Salads & Salad Dressings

Entrees & Grains      

Vegetables

Beans, Soups & Curries

Relishes, Sauces & Marinades

Breads

Desserts

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APPETIZERS:  section 2

Stuffed Beet Leaves (Dolmas)

1  bunch Beet Greens, well washed with rib notched out on base of leaf

Cut the tops off fresh beets, soak the greens in water, wash them well, then drain.  Set aside until ready to fill.  Line the bottom of a large soup pot with broken or coarser leaves.

1 cup cooked brown rice

1 cup chopped herbs - Parsley &/ or Basil

1/4  cup fresh Mint, chopped

2 green onions, finely chopped including greens

1/4  cup pine nuts, chopped

¼ cup raisins &/or dates, finely chopped

1/4 cup Kalamata Olives, chopped

 1½ tsp salt

Freshly ground black pepper

Filling:  In a bowl, mix together the rice, green onions, chopped herbs, nuts, raisins, olives, salt & a generous amount of black pepper.

Begin stuffing the leaves:  Put a spoonful of the rice mixture into the center of each leaf.  Fold in 1) one side, 2) the leaf tip, 3) the other side, & 4) the base of the leaf into an envelope.  Place it carefully in the bottom of the pot, folds down.  As you make each dolma, lay them close together to tightly fill the pan.  Place a garlic slice between each one. 

3 garlic cloves, peeled and sliced

½ cup Olive Oil

1/4 cup lemon juice & zest

2 tsp sugar

salt & pepper

1 cup water

Put olive oil, lemon juice, zest, sugar, salt and more black pepper in a bowl.  Beat to mix.  Add 1 cup of water and mix again.  Pour this liquid over dolmas.  Lay a plate on top inside the pot, then cover.  Bring to a boil, then reduce heat and simmer over medium-low heat for 15 minutes.  REMOVE lid and continue to cook until most of the liquid has evaporated. 

Remove plate from inside the pot.  Carefully remove the dolmas with a spatula, including the bottom layer of leaf.  Serve warm or chilled.

Fava Beans in Lemon Basil Marinade

Fava beans are large, hearty cream-colored beans, often used in Greek  & Mediterranean cooking, they stand up well to sauces.  Marinade in Lemon Basil Salad Dressing or zesty Italian Tomato Sauce and serve with toothpicks as an h’or derve.  

Lemon Herb Hummus

2 cups garbanzo beans, cooked

4 cloves garlic, chopped

½ cup cilantro or basil, chopped

½ tsp salt

½ tsp cumin

1 lemon, juice and zest

3 Tbsp Olive Oil

1 Tbsp Sesame Oil

Paprika

Sauté garlic in Sesame Oil until it is browned and crisp.  Set aside.

In a blender combine half of the garbanzo beans, toasted garlic in the sesame oil, cumin, salt, cumin, and lemon juice.  Blend until smooth and creamy, gradually adding the rest of the beans and Olive Oil as needed.  Transfer into a bowl, add chopped herbs and mix.  Drizzle top with more Olive Oil and a sprinkle paprika for color.

 Warm Fig & Walnut Dip

10 large fresh figs, stems trimmed & chopped

½ cup walnuts, chopped

¼ cup Balsamic vinegar

½ Serrano pepper, seeded and chopped

Put all ingredients in a saucepan and simmer over medium-low heat for 15 minutes, until it reaches a preserve-like consistency.  Serve over crackers with brie or cream cheese.

Stuffed Beet Leaves (Dolmas)

(Beet leaves are much more delicate than grape leaves.  They cook faster and have a beautiful sweetness.  This is a wonderful variation for dolmas.)