Free Recipes from the Hippy Gourmet segments featured on PBS

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Veggie Fried Rice

Large pot of cooked white rice
Mushrooms – (clean with brush)
Red peppers
Garlic – chopped } all veggies should fill large bowl
Onions – chopped
Green onions – chopped
Hot peppers (try 3 different colors) - chopped
Soy sauce
½ cup sugar


  • Coat 2 frying pans with some vegetable oil and heat to high over outdoor charcoal grill.
  • Add 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 to caramelize.
  • Add your cooked rice.
  • Mix thoroughly and keep frying until done. Garnish with green onions and baby mushrooms around edge.

Apple Fig Compote Watch the Video Clip

2 fresh apples (Granny Smith and Fuji are good)
Dried figs (about 12) – cut in half lengthwise and de-stemmed
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.
  • Add figs.
  • Add 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, black-eyed peas
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
fresh parsley


  • 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 directions above.
  • 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.

To assemble, pour stew into bowl and surround with cooked beans. Garnish with fresh parsley.

Summer Squash

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


  • Boil potatoes until tender.
  • Place squash and zucchini in steamer and steam over hot water from potatoes until tender.
  • In a pan, sauté green onions in butter. Sear quickly until bright green. Set aside.
  • Drain potatoes. In a bowl, add potatoes, squash and zucchini. Set aside.
  • In 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 for garnish)


  • Place whole fish in large baking pan. Take knife and poke a few small holes to allow flavors to seep in.
  • Sprinkle fish with salt and pour lemon juice on top. Set aside.
  • Heat oil in frying pan and sauté garlic, onion and peppers. Add turmeric and cumin. Mix well.
  • Add chilies. Reduce mixture (about 5 minutes).
  • On large baking pan, place roasted pine nuts across pan and place fish on top of nuts.
  • Place 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


  • Preheat wok over outdoor grill and add oil. Oil must be very hot. Add garlic and heat until sizzling.
  • Add 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.).
  • Remove cover and keep stirring until tender.


Veggie Knish

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
Soy milk
Juice of lemon
Salt and pepper to taste


  • Steam potatoes for about 15 min. or until soft in center. Set aside in bowl.
  • In frying pan, sauté leeks and garlic until just tender. Add salt and pepper.
  • Add leeks to boiled potatoes
  • Add tofu and mash everything together, pouring just enough soy mil to give everything an even consistency.

Ingredients for Pastry:
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 suggestion!)


  • Mix ingredients together then slowly add 1 cup ice water a little at a time to get good consistency.
  • Roll into smooth ball and cut into 8 equal slices (like a pie).
  • Cover each slice with heavy plastic wrap and flatten into fairly thin rounds with rolling pin.
  • Unfold 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.

Spinach Chutney

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


  • Steam spinach until tender. Set aside.
  • Place jalapeno pepper directly on iron grill of gas stove. Heat until fully cooked.
  • Split pepper in half lengthwise and scrape out seeds. Set aside.
  • On dry frying pan, roast sesame seeds until tan in color. Set aside.
  • Roast pine nuts – about 5 min. Set aside.
  • Roast mustard seeds until they start popping. Add a little oil, then curry powder and cumin.
  • Put 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.
  • Place chutney on plate and surround with remaining pine nuts.

Kale Watch 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
olive oil


  • Steam about a quart bowl full of kale until tender and bright green (about 8-10 min.)
  • Toss in bowl with flavor seasonings of garlic, lemon juice, soy sauce and some olive oil to taste

Fish Croquettes

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
Olive oil


  • Soak bread in water for 10 min.
  • In food processor, add fish and ½ of the chopped onions.
  • Squeeze water out of bread and add to processor.
  • Pulse until pureed. Set aside in refrigerator.


  • In frying pan, heat about 2-3 tablespoons olive oil. Add garlic and rest of onion.
  • Add tomatoes, cilantro and garam masala.
  • Add a bit more oil and turn heat to low.

Take large tablespoon full of breaded mixture and hand form into dumpling balls. (You can use an ice cream scooper as well).

  • Add dumpling balls to simmering sauce and cover for 2-4 min.

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