Vegan Ratatouille at Kitchen on Fire
www.HippyGourmet.com http In this segment from Organic Living TV with the Hippy Gourmet we’re back at our old stomping grounds Kitchen On Fire in the heart of Berkeley, California! We hook up with Chef MikeC and Chef Olivier to create one of Chef Olivier’s secret family recipes (not so secret after it’s been on TV and now YouTube!). But nonetheless it’s a fantastic Ratatouille recipe that bursts with colors and flavors and can go great as either a side dish or main course.
Thanks, thanks ,thanks!
That`s just what I need!
Love you, boys!
Mmmm – simple, easy and all locally available in season, of course. Well, except for the olives.
But do we really need to salt our arms? 
Gonna try this this week. What do you serve with it, rice / risotto?
This show is really well done.
You can try quinoa or amaranth grain.
Practical question. I live in the NE of the USA and have never run across fresh bay leaves. Are you using the California bay laurel? I’m thinking fresh tarragon or rosemary as an East coast subsitute. Just wondering?? I’m saving this video for next summer – I look forward to using it, maybe with some California-produced Lundberg mahogany rice. Quinoa sound good, too.
Dry bay leaves work just as well, and substituting it with rosemary sounds like an interesting twist!
We used Mediterranean bay leaf which is Bay Laurel. California bay tree leaf is similar but has a stronger flavor.
Oh, thank you! I wasn’t sure dried bay leaves would work in something that cooks up so quickly.
You can use any herbs that you want. dry herbs, use a little less. I like using fresh or dry thyme for this recipe.
It’s a very fast and fool proof way to make a easy ratatouille.
Cheers.
Olive from Kitchen on Fire
You can also serve Ratatouille with Eggies. Yeah