"Ted's Artichoke and Green Bean Bake" (page 354) is a delicious casserole chock full of vegetables: green beans, onion, celery, bell pepper, garlic, mushrooms, and artichokes. Some of the veggies are sautéed, and others are steamed, then all are combined in a thickened sauce before transferring to a casserole dish to be baked in the oven. Bread crumbs and vegan parmesan top things off for a nice light "crust". I left out the oil when sautéing the veggies, and at that point, instead of trying to incorporate flour into a fairly dry skillet, I mixed it with the veggie broth in a blender until smooth, then added this mixture to the veggies and cooked until thickened. Who is Ted, you might be asking? Ted is the father of one of the recipe testers for this book, who himself was writing a cookbook when he died in 1998. Hurricane Katrina destroyed many of his recipes, but happily, not this one. My only complaint about this dish was it didn't thicken up as much as I would have liked. When I make it next time, I'll try using more flour.