---------- Recipe via Meal-Master (tm) v8.01
       Title: Elaine’s Dolmas
  Categories: Vegetarian, Vegan, Mcdougall, Main Dish
       Yield: 48 servings
      48    Grape leaves (about 1 jar)
     1/2 c  Long grain brown rice;cooked
       2 c  Onion; finely chopped
       2 tb Parsley; finely chopped
       2 tb Mint leaves; finely chopped
       2 ts Dill weed
     1/4 c  Pine nuts
     1/4 c  Currants
     1/4 ts Black pepper
       1 c  Tofu TVP® (optional)
    Place grape leves briefly in a pan of warm water to separate them, then
   drain on paper towels. Combine all other ingredients. Place grape leaf vein
   side up, with the stem toward you. Put a mound of rice mixture in the
   middle of the leaf (about 1 rounded tsp to 1 rounded tbsp, depending on the
   size of the leaf). Fold over sides and roll up leaf. Layer the rolled
   leaves in a large saucepan (3 quart) placing them side by side and close
   together. Press with a heavy heat proof plate that fits inside the pan. Add
   enough boiling water to cover leaves. Cover and simmer for 1 1/2 hours.
    Hints: Dolmas may be served warm or chilled. If warm, try serving them
   with lemon sauce. If cold, serve them with garbanzo puree or eggplant.
   Tabouli is also a good dish to serve at the same meal. Dolmas are easy to
   take to a potluck dinner and they also make a very special “company meal.”
   Recipe for making tofu TVP® follows. The use of the tofu in this recipe is
   entirely optional; they are delicious both ways.
    Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE
   From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 TVP is a registered trademark of Archer-Daniels-Midland Company.