For the vine leaves
3c cauliflower or parsnip
1/2c olive oil
1 clove garlic
1/2c pine nuts
3t lemon zest
1/2t cinnamon
2T lemon juice
1t sea salt
5 Spring onions
1c sun-dried tomatoes, soaked for 2+ hours, then chopped into thin strips
2c tightly packed fresh mint, minced
1/2c raisins, roughly chopped

Pickled vine leaves.

Method
Pulse the cauliflower/parsnip in a food processor until it has a rice-like consistency. Transfer to a large bowl.
In a high power blender blend the olive oil, garlic, pine nuts, lemon zest, cinnamon, lemon juice, sea salt and spring onions until creamy. Add this mixture to the rice and mix well.
Add the sun-dried tomatoes, mint and raisins to the mixture and mix again.
Now take one vine leaf at a time and place it stem-side up on a chopping board or sushi rolling mat if you prefer. Place between 1 and 2 tablespoons worth on the mixture on the leaf, depending on the size of the leaf.
Roll up the leaf from the bottom first and tuck in the side bits after the first roll. I find it helps to brush olive oil on to the leaf at this point to help it stick. Once the sides are in, finish rolling upwards to make a neat little package. You may not get this first time but keep practicing and have fun with it.
Continue until all the mixture is used.

For the mint cashew Aioli
1c cashews
1T lemon juice
1/2t salt
1/2t agave
1t lemon zest
5 cloves of garlic
1/2c water
1/3c tightly packed mint

Method
Place all ingredients except the mint in a high power blender until creamy.
Add the mint to the blender and pulse in so to leave mint visible in the Aioli.
Serve with stuffed vine leaves.