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.
Vegan Chipotle Corn Chowder
Ingredients
- 1 tablespoon safflower oil
- 1 medium onion minced or shredded
- 1 carrot finely chopped or shredded
- 1 russet potato finely chopped or shredded
- 1/4 teaspoon (0.25 teaspoon) celery salt
- 2 cups (470 ml) vegetable broth
- 16 oz (453.59 g) frozen corn kernels
- Salt and ground black pepper
- 1/2 teaspoon (0.5 teaspoon) ground coriander
- 1/2 teaspoon (0.5 teaspoon) liquid smoke
- 2 cups (500 ml) plain unsweetened almond milk
- 1/2 cup (64.5 g) raw cashew pieces soaked for 3 hours, then drained
- 1 chipotle chile in adobo sauce I added 2
- 2 tablespoons minced fresh parsley
- 2 oz (56.7 g) chopped pimientos, drained
Instructions
- 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.
Notes
Nutrition
Miranda
I’ve made this several times, always double batching for leftovers. Seriously yum.
Jennifer N. in CA
I haven’t tried any of Robin’s recipes, but we made a lovely Split Pea Soup today from Somer at Vedged Out, from her Abundance Diet cookbook.
Dorota
Just made this soup with my son. Yummy!!!!!! Will be buying the book, thank you!!!!!
Richa
Awesome!
Elda
I can’t wait to try it!
Thanks
Hollie
That muffaleta looks SO GOOD! Putting this book on my to-buy list for sure. …and I’m making the chowder for dinner tonight.
Richa
Awesome!
jody w
My fav Robin Robertson recipe is her Thanksgiving green bean casserole. It is soooo good.
Celeste
That soup sounds good and so does the book! I actually don’t believe I’ve tried a recipe from Robin yet. My favorite fall dish is a hard one to choose. Honestly, in my family I think of tamales for fall and everything that goes with them.
Kareema
I would love to add this book to my library. This recipe sounds amazing. I would love to cook vegan for my whole family, but my kids have nut allergies . I wish there were more subsitutions
judy
use avocadp blended up.
Beverly Clark
Just made the corn chowder, YUMMY this will go in one of my regular meals to make.
Corrine
A nice hearty, vegan stew.
Mary in Maryland
Robin’s recipes make up about 50% of my repertoire, as I couldn’t bear to give up exotic food just because restaurants aren’t vegan. Chinese noodle with black bean sauce. Eggplant and red pepper salad. When people ask for a recipe, I suggest they buy the book–or file it away as a gift idea.
Mary in Maryland
Lots of favorites–noodles with broccoli and black bean sauce from 1000 vegan recipes, but also Pasta salad with peanut sauce from Vegan Planet. Anytime someone asks for a second recipe from the same author, I recommend they buy the book. Although this is also a good source of ideas for presents.
Mason
My favorite fall recipes generally have ‘soup’ or ‘autumn squash’ in their titles or ingredient lists. I can’t get enough of the warm, slightly sweet comfort of fall’s food!
diana @ veggienextdoor
I have several of Robin’s books but my family’s favorite recipe of hers would have to be the Muffaletta Pizza from More Quick Fix Vegan
Elaine
My fave is any kind of soup!
Love red bean dessert.