Free Recipes from the Hippy Gourmet segments featured on
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Large pot of cooked white rice
Mushrooms – (clean with brush)
Garlic – chopped } all veggies should fill large
Onions – chopped
Green onions – chopped
Hot peppers (try 3 different colors) - chopped
½ cup sugar
Coat 2 frying pans with some vegetable oil and heat
to high over outdoor charcoal grill.
the veggies this order: garlic, peppers, mushrooms,
asparagus. Sauté until tender.
Make space in center of pans and add some soybean
oil. Then add ½ cup sugar. This will start
your cooked rice.
thoroughly and keep frying until done. Garnish with
green onions and baby mushrooms around edge.
Fig Compote Watch
the Video Clip
2 fresh apples (Granny Smith and Fuji are good)
Dried figs (about 12) – cut in half lengthwise and
4-5 tablespoons brown sugar
3 tablespoons butter
Sherry – generous splash (about 1 cup)
Peel and core apples. Slice into small quarters (small
enough to fit small fork or spoon)
Add about 2 tablespoons butter to heavy pan over outdoor
grill. When melted, add apples. Heat well, but retain
some firmness. Test with knife.
brown sugar to create a caramel sauce.
Add splash of sherry on top.
Mixture should be hot and bubbly and will thicken.
Transfer compote to heating unit to keep warm.
Vegetarian North African Stew
1 quart each of the following dried beans: lentils, garbanzos,
15-20 baby eggplants
2 cloves garlic – chopped
1 red pepper - chopped
1 Onion – 3 tablespoons chopped. Slice the rest.
1 teaspoon turmeric
1 tablespoon garam masala
2 cups vegetable stock
½ cup raisins
1 teaspoon red pepper flakes
Allow enough time for beans to cook. Some cook faster
than others. Place beans in separate pots with hot water
to cover 1-inch over beans and bring to boil. Skim the
foam if necessary. Turn the heat down so the beans simmer.
Cover loosely. Cook, stirring occasionally, until beans
become tender. Add about 1 teaspoon salt per ½
lb., or to taste. Continue to cook, stirring gently,
until beans are tender as you like. Add additional water
if necessary. Drain well and set aside.
In 2 separate saucepans, add some garlic and about 3
tablespoons of onion. Add beans and following cooking
In dry skillet, add garlic, pepper and sliced onion.
Then add the eggplant. Cook until eggplant is browned
and soft to the fork.
Add vegetable stock. Stir. Add 1 teaspoon turmeric and
1 tablespoon garam masala.
Simmer until it starts to thicken a bit.
Add raisins and red pepper flakes.
assemble, pour stew into bowl and surround with cooked
beans. Garnish with fresh parsley.
5-6 small summer squash – tips cut off and quartered
3 zucchini – sliced about ½ inch thick
8 red skinned new potatoes – unpeeled and quartered
10 green onions – sliced
butter for sauté
Fresh dill – large bunch, de-stemmed and chopped
finely (about ½ cup)
3 full tablespoons sour cream
potatoes until tender.
squash and zucchini in steamer and steam over hot water
from potatoes until tender.
a pan, sauté green onions in butter. Sear quickly
until bright green. Set aside.
potatoes. In a bowl, add potatoes, squash and zucchini.
the pan with the green onions, add sour cream and ½
of the dill. Mix well. Pour into bowl of potatoes and
squash. Garnish with rest of dill.
Mediterranean Baked Whole Fish
1 whole fish
3 tablespoon lemon juice
2 green peppers – thinly sliced
1 red chili pepper – sliced
1 green chili pepper – sliced
1 onion – chopped (about 1¼ cups)
4 garlic cloves – chopped
2 tablespoons turmeric
1 teaspoon cumin
2 cups crushed tomatoes (almost pureed)
2-3 tablespoons oil
5 oz. pine nuts – roasted in oven (reserve some
whole fish in large baking pan. Take knife and poke
a few small holes to allow flavors to seep in.
fish with salt and pour lemon juice on top. Set aside.
oil in frying pan and sauté garlic, onion and
peppers. Add turmeric and cumin. Mix well.
chilies. Reduce mixture (about 5 minutes).
large baking pan, place roasted pine nuts across pan
and place fish on top of nuts.
in pre-heated 350° oven and bake for 30-40 min.
Place on platter and sprinkle with remaining pine nuts
and green onions.
Veggie Stir Fry
3 head bok choy – quartered and cut into large chunks
4 giant Chinese eggplant – sliced lengthwise and
cut into chunks
2 zucchini – sliced lengthwise and cut into chunks
1 yellow pepper – sliced
1 red pepper – sliced
Garlic – chopped (about 1/3 cup)
½ cup oil
wok over outdoor grill and add oil. Oil must be very
hot. Add garlic and heat until sizzling.
eggplant. When it starts cooking, add bok choy, peppers
and zucchini. Stir fry a few minutes and cover to steam
a bit (about 2 min.).
cover and keep stirring until tender.
Ingredients for Filling:
4 medium potatoes – peeled and diced
2 leeks – thinly sliced on the diagonal
1 clove garlic - chopped
Full cake of tofu – cut into squares
Juice of lemon
Salt and pepper to taste
potatoes for about 15 min. or until soft in center.
Set aside in bowl.
frying pan, sauté leeks and garlic until just
tender. Add salt and pepper.
leeks to boiled potatoes
tofu and mash everything together, pouring just enough
soy mil to give everything an even consistency.
2 cups wheat flour
pinch of salt
1 cup of coconut oil or palm fruit oil - as a healthy
substitute to margarine
(Thanks to Paul Mandracchia for this ingredient
ingredients together then slowly add 1 cup ice water
a little at a time to get good consistency.
into smooth ball and cut into 8 equal slices (like a
each slice with heavy plastic wrap and flatten into
fairly thin rounds with rolling pin.
plastic wrap and fill center with full scoop of filling.
Fold dough sides over from left to right, then fold
tops. Wrap again with remaining plastic to close all
the sides of the knish, then remove the plastic wrap
and bake in the oven at 425º until golden brown
with slight cracks on surface.
1 quart bowl of fresh spinach – finely chopped
1 large jalapeno pepper
½ cup sesame seeds
¼ cup pine nuts
1/8 cup mustard seeds
1 teaspoon curry powder
1 teaspoon cumin
spinach until tender. Set aside.
jalapeno pepper directly on iron grill of gas stove.
Heat until fully cooked.
pepper in half lengthwise and scrape out seeds. Set
dry frying pan, roast sesame seeds until tan in color.
pine nuts – about 5 min. Set aside.
mustard seeds until they start popping. Add a little
oil, then curry powder and cumin.
spinach and ½ of the pepper into blender or food
processor, followed by sesame seeds and a few of the
pine nuts. Now add mustard seeds and the curry-cumin
blend. Pulse gently just a few times.
chutney on plate and surround with remaining pine nuts.
the Video Clip
Large bunch of fresh kale – pulled from stalks,
cleaned and chopped fine.
Garlic clove – minced
Juice of ½ lemon
2 teaspoons soy sauce
about a quart bowl full of kale until tender and bright
green (about 8-10 min.)
in bowl with flavor seasonings of garlic, lemon juice,
soy sauce and some olive oil to taste
2 slices of quality white bread – crusts removed.
Fillet of boneless white fish
2 onions – chopped (about 2 cups)
Cilantro – finely chopped (about ¼ cup)
2-3 tomatoes – diced
1 teaspoon garam masala
bread in water for 10 min.
food processor, add fish and ½ of the chopped
water out of bread and add to processor.
until pureed. Set aside in refrigerator.
frying pan, heat about 2-3 tablespoons olive oil. Add
garlic and rest of onion.
tomatoes, cilantro and garam masala.
a bit more oil and turn heat to low.
large tablespoon full of breaded mixture and hand form
into dumpling balls. (You can use an ice cream scooper
dumpling balls to simmering sauce and cover for 2-4
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