- A bunch of collard leaves
- 1 packet tempeh (you can substitute paneer or some other form of protein you like)
- 1 onion
- 3 pods of garlic
- tarragon dried
- rosemary, crushed
- 3 or four carrots grated
- red chile powder to taste
- 2 avocados chopped
- Juice of one lemon
- Olive tapenade -- 1 Tbsp
- Hummus -- optional
- Balsamic vinegar -- optional.
- Boil some salted water in a large pot -- wide enough to accomodate your largest collard leaf
- Drop one leaf into the pot and when it turns bright green, take it out of the pot and set it on a plate.
- Do this to all the collar leaves.
- For the filling
- Heat some oil in a flat pan and add the chopped onions and garlic and saute until they become translucent
- Drop the finely chopped up tempeh and saute until tempeh becomes golden brown
- Add salt, seasoning and some red chili powder and a little more oil if need be and saute some more.
- Transfer it to a cold bowl and let it cool a little
- Add the chopped avocados and grated carrots into the cooked tempeh and mix
- Add the juice of one lemon
- Add a table spoon of the tapenade
- Taste and add salt or pepper if need be
- To make the wrap:
- Take each blanched collard leaf and cut off the tough stem at the end, leaving most of the leaf intact.
- Smear the inside of the leaf with some EVOO
- Spread a little hummus
- Add some of the filling
- Wrap the bottom of the leaf inward, then the sides and roll.
- Stick a tooth pick in.
- Do this for each leaf.
- You can also stick a skewer through the center fo the rolls.
- You can also sprinkle some balsamic vinegar and salt and pepper on the top, if you like.
Here are some other dolmade recipes from around the web:
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