How about this Dolma recipe from _Try 'em... You'll Like 'em... Even More_,
which is a cookbook published by Congregation Beth David Sisterhood. Anyhow,
Mrs. Leitner has a recipe with no meat in it. This is being printed without
permission, but I at know her and I'm sure she'd be honored to have her
recipe posted here:
0.5 c. veggie oil
4 medium onions (chopped)
1 c. uncooked rice
1 c. parsley (minced)
0.5 c. raisins
0.5 c. tomato sauce
1 c. water
0.75 tsp. allspice
0.5 tsp. pepper
Grape leaves
2 tsp. salt (or less/ to taste)
Saute onions in the oil until browned. Add rice and cook on a low
heat for 20 minutes (covered), stirring occasionally. Add all other
ingredients (except grape leaves, of course) and cook for 5 minutes. When it
has cooled a little, use approx. 1 tsp. of filling per grape leaf and roll up,
as for a burrito. The filling should be totally enclosed. To cook the "raw"
dolmas, line a large pot with grape leaves and arrange the dolmas in the pot.
Put a plate on top to keep them from floating up, and cover with water.
Simmer for about 1 hour.
Mrs. Leitner goes on to mention that these can be served hot (with or without
yogurt) or as a cold appetizer. Basically it's the same recipe as for stuffed
cabbage, except there is no meat or cabbage. I've also tried dolmas elsewhere
that leave out the raisins and tomato sauce, and sometimes add pine nuts to
the mixture, but they are usually a bit more bland.
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