I simmered them in salted water for about 10 minutes. Meanwhile, I toasted some sliced mushrooms in a dry pan. Then I took the mushrooms out. I put some garlic-flavored olive oil in and added some large fresh sage leaves and cooked those, turning when necessary, until they were crisp. Took them out to drain on a paper towel. Put the mushrooms and green beans back into the pan and cooked until the green beans were crisp-tender and a little blistered. Put them on a plate, topped with shredded Italian cheeses, garnished with the toasted sage leaves.
Cut it in two, rubbed it with olive oil, sprinkled it with Jane's Krazy Mixed-Up Salt, cooked it on a contact grill for about 10 minutes, tops, until it was blackened on the outside, tender on the inside.
A feast fit for Vegans Eat Pencil Shavings! (Well, except the cheese....)
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