Robin Robertson’s new book Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!) is now available to buy everywhere where books are sold. Cook the Pantry shows you how to cook great meals with what’s in your pantry. Fast nutritious recipes using plant-based ingredients for easy delicious vegan recipes in 20 minutes or less.
With recipes as Tuscan Chickpea Fritatta, Homestyle Hash Burgers, Banana Foster Dessert Nachos, Greek freekeh with white beans, Pinto bean nacho pie, Southwest Salmagundi, Minestrone soup, Suddenly sushi Salad, Paella, and Artichoke Muffaleta Po’Boys (pictured below), this book is full of quick options and ideas to use to create your own dishes.
I don’t know how Robin does it. Over 30 cookbooks including 1000 Vegan Recipes, Vegan without Borders and more. I am exhausted with just one cookbook :). The publisher Vegan Heritage Press is giving away a copy of the book to one of the blog readers. See end of the post for instructions to enter. Giveaway is over.
The book starts with details on stocking the pantry, fridge and freezer items, equipment and notes on plant proteins.
Chapters include Pantry perfect cooking, soups stews, Salad Savvy, Pizza Burgers, Stove top Suppers, Pantry Pasta and Sweet Treats.
Cook the pantry is based on Vegan Unplugged, a previous book by Robin and Jon, that focused on emergency cooking when the power goes out. This book revamps about 30 of those recipes, using fresh ingredients and newer techniques. This book has 70 New recipes and lots of food photos.
Photography in the book is by Annie Oliverio. Vibrant and gorgeous as always.
I made the chipotle corn chowder from the book over the weekend. It has been raining and so grey in Seattle lately that this was great by the fire. We finished off dinner with double helping of pumpkin brownies. Because chocolate counts as a side right.
- 1 tablespoon safflower oil
- 1 medium onion, minced or shredded
- 1 carrot, finely chopped or shredded
- 1 russet potato, finely chopped or shredded
- ¼ teaspoon celery salt
- 2 cups vegetable broth
- 1 (16-ounce) bag frozen corn kernels
- Salt and ground black pepper
- ½ teaspoon ground coriander
- ½ teaspoon liquid smoke
- 2 cups plain unsweetened almond milk
- ½ cup raw cashew pieces, soaked for 3 hours, then drained
- 1 chipotle chile in adobo sauce (I added 2)
- 2 tablespoons minced fresh parsley
- 1 (2-ounce) jar chopped pimientos, drained
- Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and potato. Cover and cook for 4 minutes to soften. Stir in the celery salt, broth, corn, and salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer, stir in the coriander, liquid smoke, and almond milk, and cook, stirring frequently, for 5 minutes.
- While the soup is simmering, combine the drained cashews and chipotle in a blender with 1 cup of the simmering broth from the soup. Blend until smooth and creamy, then add 1 more cup of the soup and blend until smooth.
- Stir the mixture back into the soup.
- Taste and adjust the seasonings. Ladle the soup into bowls and garnish with parsley and pimientos.