Vegan Recipe Collection Over 800 Vegan Recipes

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Up to 1/4 cup extra virgin olive oil
3 cloves garlic, minced
3 tbsp fresh Italian parsley
1.5 lbs mushrooms, sliced (any kind, but preferably a mixture of cremini, Portobello, chantrelles and
shitake, etc.
salt and pepper to taste
1 tbsp light miso
Method
In a large, non-stick skillet, heat 2 tbsp olive oil with the garlic. Cook and stir until the garlic becomes
pale and gold in colour. Add the parsley and the mushrooms, along with a little more olive oil, if you wish.
Add salt and pepper to taste and stir fry the mushrooms until they are tender. Mix miso with a little water
and add to the pan, stir over high heat until moisture is absorbed. Serve hot or at room temperature.
Carciofi Arrosto (Baked Artichokes)
4 large globe artichokes
4 cloves garlic, peeled and crushed
1/4 cup extra virgin olive oil
Method
Preheat oven 375F.
Remove the tough leaves from around the base of the artichokes. Cut off the stems and trim the bases.
Snap off the tough tips of the leaves. Press down on the tops of the artichokes with the palm of your
hand to cause the leaves to separate. Scrape out the choke. Place a garlic clove in the centre of each
artichoke where the choke was. Place the artichoke in a deep baking dish and drizzle with the olive oil.
Cover dish tightly and bake about 45 minutes or until tender.
Patate Al Forno con Rosmarino (Roasted Rosemary Potatoes)
3 lbs Yukon gold or red skinned potatoes, scrubbed
1/4 cup extra-virgin olive oil
2 tbsp chopped fresh rosemary
salt and pepper to taste
Method
Preheat oven to 375F
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