Moses Norton's Green Stir fry
INGREDIENTS, (serving about 5)
Wok, ( or Frying Pan).
Olive oil, (or Equivalent Cooking oil). - 3-4 tablespoons
Sesame oil -1 tablespoons
Soy Sauce- 2 tablespoons
Red Onions -1-2 depending on size
Chive -(2)
Garlic – 3-4 cloves
Mushrooms 3 portabellas or 6 small size crimini type mushrooms
Serrano pepper (1) and or Habanero pepper 1- ½
Kale /Mustard Greens (Collard Greens, Flowering Kale, Swiss Chard, Rapini, or Mustard Greens. Some of the other varieties of Kale include: Curley, Dinosaur (also known as Black Cabbage, Black Kale, Lacinato Kale (also known as Dinosaur Kale), Black Tuscan Palm Tree Kale, or Cavolo Nero), Red Russian (also known as Ragged Jack Kale), and Purple Flowering Kale (also known as Ornamental Kale or Flowering Cabbage). - About 15 full leaves

Procedure
Poor olive oil into pan, Put chopped Mushrooms chives and chopped Onions in first with stove on a medium to high heat for about five minutes or until onions begin to brown, then throw diced peppers into pan with minced garlic. Throw chopped Kale, or substitute, into pan immediately mix soy sauce and sesame oil into dish then pour about ¼ cup of water into pan, continue to mix contents until water has boiled off or greens have wilted, always cook to taste!

Sarah Black's Chocolate Peanut Butter Brittle
from The Vegan Planet by Robin Robertson

The ingredients are:
1/3 cup smooth peanut butter (organic from New Leaf)
1/4 and 2 tablespoons vegetable oil (conventional)
4 ounces semisweet Ghiradelli’s chocolate from New Leaf
Egg replacer for 2 eggs (flaxseed powder and water)
3/4 cup natural organic sugar from New Leaf
1 teaspoon vanilla extract (conventional)
1 cup organic whole wheat flour

1. Bring the peanut butter to room temperature, then combine it with the 2 tablespoons oil until smooth. Set aside.
2. Preheat oven to 350 degrees F. Lightly oil an 8-inch square baking pan and set aside.
3. In a small saucepan over low heat, combine the 1/4 cup oil and chocolate chips, stirring occasionally, until melted. Remove from heat and set aside.
4. Place egg replacer in a large bowl. Add sugar and vanilla and blend well. Stir in the chocolate mixture and blend well. Stir in flour, mixing well. Spoon the batter into the prepared pan and swirl in peanut butter mixture.
5. Bake until the top springs back when touched, 20 to 25 minutes. Let cool before cutting into square.

Recipes from 1/29/09 PICA Seminar
***Kaelin's Chinese Peanut Sauce***
10 minutes to prepare
yield:1 potent cup

1/2 cup good peanut butter
1/2 cup water
2 Tbsp soy sauce
2 Tbsp sugar
3 medium garlic cloves, minced
1 tsp. cider vinegar
1-2 Tbsp minced fresh cilantro
cayenne to taste
salt to taste

1. Place peanut butter in a small bowl. Add the hot water and stir patiently with a spoon or a small whisk until unformly mixed.
2. Stir in remaining ingredients and mix well. Cover tightly and refrigerate. Let come to room temperature before serving.

***Bodhi's Tabouli***
To Bowl: Add 1 bunch parsley (chopped), couple of tomatoes (diced), clove or two of raw garlic (finely chopped), small amount of onion or scallions (finely chopped), and _ to _ cucumber (small pieces). To Other Bowl: Add 1 cup bulgar wheat. Pour 1.5 cup boiling water over bulgar and let sit for 30 minutes.

Over vegetable bowl: Squeeze fresh lemons. 3 or 4 good sized lemons. Mix in cooked bulgar, fluffing it in the process. Optional ingredients are cooked garbanzo beans (drained if from a can) and sliced black olives.

Extra: Add oil as desired for slippery, greasy, fatty fun. Salt (possibly pepper) to taste.

Details: I used roma and grape tomatoes, garlic and lemons from garden, purple onion, and sweet English cucumber. One serving bowl had oil added.

***Anne's FRIED RICE RECIPE***

Ingredients:

Stem Rice
1 Pack of vegetarian dogs
2 Bags of frozen vegetables (peas and carrots)
Onion
LESS than A stick of butter (vegetable butter)
Soy sauce
Pepper

STEPS TO MAKING FRIED RICE!

Stem A LOT of RICE in the rice cooker
REMEMBER TO DEFROST VEGGIES!
I then scrambled 6 eggs with fish sauce, sugar, and pepper (OPTIONAL)
Put eggs over stove and SCRAMBLE
Take eggs out
Melt _ of the portion of butter then add the minced onions
Cook it until browned and caramelized
Add the minced vegetarian hotdogs
Add some soy sauce and sugar and pepper to the taste you want
Now add the peas and carrots
(This should not take long to cook b/c the veggies are already de-frozen)
Now take out everything and place it into a bowl
Melt the rest of the butter and then add the stem rice
Slowly add the soy sauce and mix it evenly until the rice is brown from the sauce
Now add the peas, carrots, dogs, and onions from the bowl into the pot of rice
Mix it evenly!
ADD MORE SOYSAUCE UNTIL IT TASTES THE WAY YOU WANT IT
Then add pepper (optional)
ENJOY!

***Cuc's Vietnamese Family Salad***
INGREDIENTS

2 Ice berg lettuce (depends on how many ppl are eating)
Vinegar
Sugar
Pepper
onion thinly sliced

How to make it
Slice the iceberg lettuce thinly
Wash it 3 times w/ cold water
The dressing is made by mixing _ a cup of vinegar w/ 3 cups of water
(If you want it more sour you can add more vinegar)
Now add sugar to lighten up the sourness
Add salt and pepper for more taste
Now add the slice onions and stir
POUR YOUR DRESSING ON THE SALAD
Enjoy!