Chef Sam Bracken
With Lent beginning this week, we tried to find some good meatless recipes for those who will be observing the tradition.
While Chef Sam Bracken at The Canebrake resort and restaurant in Wagoner is not a vegetarian, his wife, Lisa, is and he always has great vegetarian options on his menu.
Bracken was also kind enough to share several recipes with us. We put several in the Tulsa World for Wednesday’s food section but they would not all fit.
Here are several more.
Thanks Chef!
Vegetarian Grape Leaf DolmadesThe name dolmades comes from the Arabic word for “something stuffed” referring to grape leaves, fruit or vegetables stuffed with a savory, well-seasoned filling. Dolmades can be served hot cold or room temperature. Be creative with the filling add feta cheese, sundried tomatoes, wild rice, pureed beans, etc. Chef Bracken's note: grape leaves are sometimes packed in salty brine, carefully rinse them off and adjust the salt in your recipe accordingly.
Makes 16 to 20 dolmades
½ cup dry tabouli
¼ cup vegetable stock
¼ cup zucchini diced brunoise
¼ cup yellow squash diced brunoise
¼ cup carrots diced brunoise
¼ cup toasted pecans finely ground
1 garlic clove minced
1 tsp herbs de provence blend
Olive oil as needed
Pepper to taste
Salt to taste
16 to 20 large grape leaves
1. Place the dry tabouli in a medium bowl
2. Bring vegetable stock to a simmer and pour over the dry tabouli stirring to moisten evenly
3. Cover the bowl tightly and allow it to sit room temperature for about half an hour or until tabouli is soft
4. Toss the brunoise diced vegetables in enough olive oil to coat lightly
5. Spread the vegetables out on a sheet tray and roast in a 350 degree oven until tender about 5 to 10 minutes
6. Combine the tabouli, roasted vegetables, pecans, garlic and herbs de provence blend
7. Add enough olive oil to lightly moisten the mixture
8. Season to taste with salt and pepper
9. Place a tablespoon of the mixture into the center of each grape leaf
10. Fold the sides of the leaf in towards the center
11. Roll the leaf up like a tiny burrito
12. To store place an in air tight container and drizzle with olive oil
*Note if the grape leafs are very small you can use two, just overlap the edges and fill the same as the large leaves
Tzatziki SauceThis simple Greek sauce is a favorite condiment for Gyros and Dolmades. Try making it with thick Greek yogurt as a dip for fresh vegetables or flatbread.
Makes 3 cups
2 cups plain yogurt
2 cucumbers seeded and cut into small dice
½ cup fresh mint leaves, minced
1 tbs. minced garlic clove
1 tsp. dry dill
Salt to taste
Pepper to taste
1. Strain yogurt in a fine mesh sieve to remove some of the liquid
2. Fold all of the ingredients together
Root Vegetable LatkesLatkes are savory Jewish potato pancakes traditionally served at Hanukkah. For this recipe you can use one type of root vegetables such as beets, sweet potatoes or parsnips or mix two or three types to add color. These pancakes can be used as a side dish or as a vegetarian entrée. Try serving them with soft scrambled eggs for breakfast.
Serves 4 to 6
1 pound root vegetables of your choice (parsnips, beets, sweet potatoes, potatoes, etc.)
½ cup finely chopped onion
1 egg lightly beaten
¼ to ½ cup flour
To taste - Herbs de Provence blend
To taste - garlic powder
To taste - salt
To taste - pepper
Oil as needed
1. Peel the vegetables if desired and coarsely grate by hand
2. Place the grated vegetables into a mixing bowl
3. Add the egg and half of the flour
4. Season to taste with the salt, pepper, garlic powder and herbs de provence
5. Fold the ingredients together until a thick batter forms add more flour if needed
6. Heat a large no stick Teflon skillet with enough oil the coat the bottom of the pan
7. Drop the batter into the skillet in desired size
8. Press to flatten the latke if needed
9. Cook until crisp and browned on one side and flip the latke over and repeat on the other side
Dill Goat Cheese CreamThis cream could be served as a dip, sandwich spread. I like to serve it with roasted beet and fresh green salads.
Makes 1 cup
¾ cup soft goat cheese
3 tbs. hot water
1 tbs. chopped fresh dill
To taste salt
To taste pepper
1. Place the goat cheese in a bowl
2. Mix in the other ingredients until evenly combined
Heirloom Rice and Toasted Pecan PilafMy best advice for cooking rice is to follow the directions on the package. Cook a large batch of rice and use it for a side dish and in a soup etc.
Makes 6 servings
Oil as needed
½ cup onions diced
1 tbs. garlic minced
3 cups cooked heirloom rice
1 cup vegetable stock
1 cup crushed toasted pecans
2 tbs. fresh chopped herbs of your choice
To taste - salt
To taste - pepper
1. Heat a large sauté pan with enough oil to coat the bottom of the pan
2. Add the onions and garlic to the pan and sauté briefly
3. Add the rice to the pan
4. Deglaze the pan with vegetable stock
5. Reduce the heat and simmer rice until the stock is absorbed
6. Add the pecans and chopped herbs
7. Season to taste with salt and pepper
