Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Grape leaves (1 jar)
1 c Onion; finely chopped
1 Garlic clove; minced
2 tb Olive oil
1 c TVP granules or flakes mixed
-with:
7/8 c ;water, hot
1 c Rice, brown; cooked
1/4 c Parsley, fresh; minced
1 ts Salt
1/2 ts Cinnamon
1/4 ts Black pepper
1 ts Honey or substitute
2 tb Lemon juice

Saute the onion and garlic in the olive oil until tender.

Combine the remaining ingredients.

Place about 2 tsp stuffing in the center of each leaf, on the vein
side. Fold up bottom of leaf, fold sides in and roll toward tip into
a firm roll. Brush the bottom of a deep heavy-bottomed pan with oil,
add slices of lemon, then place a layer of rolles folded side down.
Place the next layer of rolls carefully on top. Place a pan or dinner
plate on top of the rolls and weight it down with some heavy canned
goods. This prevents rolls opening up. Add 2 cups hot vegetable
stock. Cover, bring to a boil, then reduce heat and simmer 30
minutes. Cool before removing from pan.
Serve warm or cold.

Per dolma: 21 cal; 1 g prot; 2 g carb; 1 g fat

The TVP Cookbook by Dorothy Bates/MM by DEEANNE

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