Paleo Raw Recipes Vegan

Raw Daikon Stuffed Vine Leaves

Edward Daniel01.9K views

A delectable vegan and gluten-free appetier featuring Raw Daikon Stuffed Vine Leaves. These lush vessels are bursting with a refreshing citrus lime, mint, and pistachio filling, encased in fresh vine leaves. Perfect for a Mediterranean-inspired gathering or as a quick and healthy snack. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

Citrus lime, mint, pistachio in a daikon and cauliflower filling encased in fresh vine leaves; Raw Daikon Stuffed Vine Leaves.

Moisten your pecker. And, salivate over these lush vessels.

This dish will topple your belief that vegan food can’t be multi-layered without being overpowering.

When to make:

Make this:

  • When you need a quick snack to keep your energy up between the school run
  • When you’re hosting a Mediterranean-inspired gathering with the girls and Champagne
  • When Spring is in the air, and you have access to fresh vine leaves straight from the vine
What inspired me:

I was inspired to create these Raw Daikon Stuffed Vine Leaves after attending a spring raw potluck. I was drawn to the ease of foraging the fresh vine leaves and wanted to experiment with an earthy daikon and sweet cauliflower filling instead of the traditional rice.

I had kept on being asked to make more raw dishes and this is one of those fresh dishes that really opens up the palate. The fresh vine leaves really enhance the taste; try to get these if available, otherwise, opt for those in brine.

Recipe Highlights:
  • Vegan: This dish is completely free from animal products
  • Gluten-Free: Perfect for those with dietary restrictions
  • Refreshing: The citrus, mint, and pistachio flavours are incredibly invigorating
  • Layered: Despite being vegan, this dish boasts complex and nuanced flavours
What equipment to use:

For this recipe, I suggest:

Stove

What to do next:

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Raw Daikon Stuffed Vine Leaves

#
Serves: 20 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 daikon
  • 1 cauliflower
  • 2 cloves garlic minced
  • 4 spring onions
  • 2tbs mint, chopped finely
  • 50g pistachios, chopped
  • 2tsb pistachio oil
  • 1 lime freshly squeezed
  • 20 fresh vine leaves
  • For garnishing
  • 1 lime
  • pistachio oil
  • pistachios, finely chopped

Instructions

  1. Grate the daikon and cauliflower in a large bowl.
  2. Chop the mint in a grinder. Squeeze the juice of one lime. Stir these ingredients into the daikon and cauliflower mixture together with the spring onions, minced garlic, pistachio oil, and freshly squeezed lime. Mix well.
  3. Fill a large saucepan with boiling water. In a separate mixing bowl place cold water. Using a pair of tongues blanche a vine leaf for only ten seconds in the hot water before immediately cooling in the cold water.
  4. Top tip – this quick blanching ensures that the vine leaves retain their vibrant colour.
  5. Place the leaf on a chopping board. Place a spoonful of the daikon and cauliflower mixture into the centre of the leaf. Wrap one side and then the other over the vine leaf and turn over so that the herbed rice is wrapped into an oblong shape.
  6. Repeat the tasking of blanching and stuffing the vine leaves until all the daikon and cauliflower mixture is used up.
  7. Place the vine leaves into a serving dish. Garnish with lime and pistachios and drizzle with oil. Serve immediately.

 

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