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Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Roasted Vegetable Medley with Artichoke Hearts and Mushrooms (serves a crowd)
Submitted by Deb Carpenter [email protected]


1 pound fresh green beans, ends trimmed but left whole
2 whole fresh sweet red bell peppers, topped and seeded and cut in thick strips
1 whole fresh yellow or orange bell pepper, topped and seeded and cut in
thick strips
3-4 smallish fresh zucchini, sliced in 1/2" slices (do not peel)
8 oz. fresh whole button mushrooms
6 oz. fresh portabella mushroom caps, sliced in 1/2" strips
1/2 cup sun-dried tomato halves
1 6-oz. can black pitted olives, drained well
2 6-oz. jars marinated artichoke hearts, chopped, and retain marinade liquid
4-5 garlic cloves
Olive oil
Lemon juice
Marjoram (or parsley)
Salt and Pepper (to taste)


Cook green beans in boiling water (or steam in a microwave oven) until bright green color appears (approximately 2-3 minutes), remove from water, and remove pan from heat.  Put sun-dried tomatoes into the water and let them reconstitute while you assemble the remaining items. 

Mix all fresh vegetables in large baking dish or roasting pan, and add olives, garlic cloves [we found the flavor is enhanced by crushing the garlic], reconstituted tomatoes, and artichokes (with marinade) and stir well.  Add enough olive oil [The oil in the marinated artichokes may be enough; however, extra virgin olive oil does add its own flavor.] to very lightly coat all the vegetables, and a splash of lemon juice (about 1 Tbsp).  Sprinkle salt [we found that the salt in the artichoke hearts was sufficient] and pepper to taste and top with a light sprinkle of marjoram or parsley. 

Bake at 350 degrees on middle or lower rack until all vegetables are thoroughly hot (approximately 20-30 minutes), but not browned.  (pictured above in roasting pan)

If there is any liquid in the baking dish or roasting pan, drain off into a pot or microwaveable dish.  Add cornstarch to a little cold water to aid in its dispersion and mix with the drained liquid (about 1 tbsp. of corn starch per cup of liquid).  Heat until it thickens (stirring occasionally).  Add to the roasted vegetable medley and mix well.  This will coat all the vegetables with the full flavor.

Serve hot.


The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live!  (d-8)

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