Greek food was never one of my favorites. As a gluten- and nightshade-free vegan, there wasn’t a whole lot of Greek food I could eat. I always hated family restaurant outings because I knew that if I was going to eat something that tasted good, I’d have to “cheat”. Usually, it was french fries or rice, because I figured they were more innocuous than gluten or dairy. Heh, if I knew then what I know now…! Anyway, I was more than happy to consider Greek cuisine a thing of the past. But Practical Paleo’s dolmas recipe caught my eye… it looked easy, flavorful, and didn’t have any of those nasty ingredients I’d come to associate with Mediterranean food… All right, count me in! I made several adaptations to the original (which contained raisins and cauliflower and probably a spice or two that I can’t eat) and wound up with a hella-good finger food my man and I have been enjoying at every meal for the past week. Hey, those big jars of grape leaves go a long way! You can totally freeze ’em right after wrapping and then thaw and bake for some easy-prep OAMC food.
About Christina Feindel
I’m a personal chef, writer, and graphic designer who, after more than a decade of declining health, was diagnosed with four autoimmune diseases in my early twenties. Now I believe that healthy food should be simple, satisfying, and budget-friendly, and that any illness can be improved–or even eliminated–by starting with a clean plate!