Vegan Chickpea and Cauliflower Dolmas

Ingredients:
1 can chick peas drained, 
1/2 head cauliflower florets
6 mint leaves
3 Thai basil leaves
Pinch of fresh rosemary 
2 cloves garlic peeled and cut in half
1 shallot quartered
1/4 cup vinegar 
1 tbsp garlic salt
1 tsp cumin
1 tsp cinnamon 
1 tsp cardamom 
1 tsp allspice
1 tbsp honey
1/2 cup Sasquatch mustard 
2 tablespoons olive oil
4 cups water
15-20 grape leaves
1 cup vegetable broth


Instructions:
Preheat oven to 350 degrees.
Fill a large sauce pan half full of water and bring to a boil. Boil each grape leaf individually for 3-5 minutes and stack in a colander. If one rips or doesn't seem right for folding, set it aside to line the pan. 
Combine the first eight ingredients in a food processor and pulse until you see the consistency of rice, taking the top off the machine and stirring as needed. Put ingredients in a bowl and mix in garlic salt, herbs, honey and Sasquatch Mustard. In a large skillet heat up olive oil and add mixture. Sauté for 5-10 minutes. Taste for spices and salt. Add more if you're feeling it. 
Start folding. Add a tablespoon of mixture to the base of the grape leaf, shiny side of the leaf facing down and rounded part at the bottom. Fold left side of leaf over mixture and then the right. Then, roll it right down the middle making sure to pinch it so that the mixture doesn't squeeze out. Begin to stack your dolmas seam side down next to each other tightly in a grape leaf lined Pyrex. When your Pyrex is full, add the vegetable broth and cook for 30 minutes. If you like them cold, chill for 2 hours before serving.