Monsoon Rains: Collard Dolmades with Tempeh Veggie Filling

Ingredients:

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.

Method:

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

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.