PaleoRawRecipesVegan

Raw Mint Pistachio Mouli Cauliflower Stuffed Vine Leaves

by Edward Daniel
written by Edward Daniel
Caption of Raw Mint Pistachio Mouli Cauliflower Stuffed Vine Leaves. Image by Edward Daniel (c).

I  keep 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.

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

Caption of Raw Mint Pistachio Mouli Cauliflower Stuffed Vine Leaves. Image by Edward Daniel (c).
#
Serves: 20 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 mouli
  • 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 mouli and cauliflower in a large bowl.
  2. Chop the mint in a grinder. Squeeze the juice of one lime. Stir these ingredients into the mouli 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 mouli 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 mouli 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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