Saute the onion and garlic in the olive oil until tender.

Combine the remaining ingredients.

Place about 2 tsp stuffing in the center of each leaf, on the vein side. Fold up bottom of leaf, fold sides in and roll toward tip into a firm roll. Brush the bottom of a deep heavy-bottomed pan with oil, add slices of lemon, then place a layer of rolles folded side down. Place the next layer of rolls carefully on top. Place a pan or dinner plate on top of the rolls and weight it down with some heavy canned goods. This prevents rolls opening up. Add 2 cups hot vegetable stock. Cover, bring to a boil, then reduce heat and simmer 30 minutes. Cool before removing from pan.

Serve warm or cold.

Per dolma: 21 cal; 1 g prot; 2 g carb; 1 g fat

The Tvp Cookbook by Dorothy Bates/Mm by Deeanne