Monday, 24 June 2013

Collard Dolmades with Tempeh Veggie Filling

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  • 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
  • salt
  • EVOO
  • 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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