Some Recipes from Spring PICA Seminar 09

-Sam Cushing's Lacinate Kale
Kale is lightly sauteed with vegetable oil, fresh lemon, salt and pepper.

-Steve Faris and Jody Mancuso's Vegan Pesto Bruscetta:
In food processor mix olive oil, avocado, basil, pine nuts, and garlic into paste.

-Hannah Fishman's Locro de Papa:
Start with soup stock and add potatoes, butternut squash, peas, milk, butter, onions, garlic, agi (Peruvian peppers), salt and cumin.

-Suzane Millward's Salsa
Slow cook tomatillos, peppers, and tomatoes. Let cool and then blend adding raw onions and salt to taste.

-Ann and Cuc's Humus
Cook 2 cans of garbanzo beans, 1/2 onion and 1/2 garlic head in 1/4 cup of olive oil. In food processor blend with 1 tsp. cumin, 1tsp coriander, 1/2 lemon, 1 habenero pepper

-Felix Vayssieres's Banana, Strawberry, Yogurt Fruit Salad
Put 1 1/2 quarts plain yogurt into a large bowl. Add 2 teaspoons vanilla extract and a tiny bit of cinnamon. Add sugar until a little sweet or to taste. Stir well. Cut up strawberrues and bananas and mix into the yogurt.

-Kaelin Huebner's Moroccan Carrot Salad with Ginger
In large bowl hand toss; 4 large grated carrots, 1/2 teaspoon each of cummin and coriander, 1 inch of grated fresh ginger, pinch of cayenne, 1/2 juice of lime, 2 tablespoons of extra virgin olive oil, 2 tablespoons of chopped cilantro.