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.