The new Vegan Armenian Kitchen Cookbook is a joint project between the creator of YouTube’s Vegan Armenian Kitchen, Lena Tashjian, a writer and vegan recipe developer based in Toronto, and Siroon Parseghian, a photographer and creative director based in Los Angeles. This is one of many vegan recipes presented in this colorful and instructive cookbook. According to Lena, this dolma is “served in a preserved cabbage leaf and contains lentils, chickpeas, red kidney beans, and grains (spelt or bulgur), mixed with spices. It is served cold and sometimes with dried apricot.” She adds, “It is a vegan’s dream come true – a complete protein packed with iron and B-12 (from the pickled cabbage), and it’s delicious.”
In Armenian and many Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. Use this same filling — and a similar cooking technique — to hollow out and stuff zucchini, eggplant, tomatoes, or peppers. Dolma taste best served warm or cool (like this recipe), and leftovers can be re-steamed one or more times as desired.
Basoots Dolma (Lenten Tolma)
1 head of sour preserved cabbage (see page 164 of the cookbook) or pickled cabbage
1 cup cooked chickpeas