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
Marie says
October 27, 2015 at 5:03 pmI have lots of Robin’s cookbook and I have many favorites… but since I have to choose, I love her samosa pie from Vegan on the Cheap.
Aimee B. says
October 27, 2015 at 5:04 pmMy latest fall favorite is tempeh noodle soup. So good and comforting!
Susan Italo says
October 27, 2015 at 5:09 pmA family favorite is her BBQ Pinto-Portobello sandwiches. My boys are not vegan, and this quick sandwich is so yummy they don’t miss the meat!
melissa says
October 27, 2015 at 5:54 pmI love making soups in the fall. My go to favorites are chili and corn chowder. I am excited to try this new chipotle corn chowder recipe.
Heidi says
October 27, 2015 at 6:01 pmVegan Plant makes me smile. My Mom bought it when she was trying to come up with new ideas to feed my vegan hubby and I when we visit. She now cooks some of them for herself! The one that we all enjoy is Tuscan White Beans with Garlic and Sage.
Jennifer Manriquez says
October 27, 2015 at 6:29 pmI love Robin’s cookbooks! My favorite recipe of hers is the Cheezee Sauce from Vegan On the Cheap. It’s so easy and yummy, I make it at least twice a week!
Steph says
October 27, 2015 at 6:39 pmMy fav fall pantry recipe is making my own roasted pumpkin seeds to put in all my baked goods
Xan says
October 27, 2015 at 7:07 pmDespite being overdue to grocery shop, I had everything to make this, so clean out the pantry I did! It’s delicious. I was previously unfamiliar with Robin Robertson, but don’t intend to stay that way.
Richa says
October 27, 2015 at 7:09 pmAwesome! you should check out the comments on this post to note some of the favorite recipes from her books.
Dianne says
October 27, 2015 at 7:31 pmI love roasted red peppers and then using the “remains” as the base for vegetable soup that I clean out the refrigerator to make, it is filled with so much goodness and is so easy and cheap.
jacquie says
October 27, 2015 at 7:34 pmI have never made a recipe by RR but it sounds as though I should check out some of her books. others have mentioned pumpkin chili and I would certainly like to try that one.
Heather B. says
October 27, 2015 at 7:56 pmI’ve never tried any of Robin’s recipes before, but I’m eager to try out this recipe… it looks like a perfect fall recipe and it sounds delicious! 🙂
Carol Haines says
October 27, 2015 at 8:06 pmI have recently transitioned from vegetarian to vegan and was feeling a bit overwhelmed until I read the comments on this post and how excited the writers were about their favourite recipes from Robin’s cookbooks…can’t wait to get my hands on one!
Shane says
October 27, 2015 at 8:28 pmMy favorite Fall pantry recipe is chili. Canned tomatoes, canned beans, onions, bell peppers, garlic, chili powder and whatever other veggies I have in the fridge. If I’m feeling fancy we’ll eat it with a cooked grain. Otherwise it’s with toast.
Michelle says
October 27, 2015 at 8:45 pmI love all her recipes from Vegan of the Cheap!
Phill says
October 27, 2015 at 8:52 pmJust about any of her asian recipes.
Linda Gerace says
October 27, 2015 at 9:35 pmMy favorite Robin Robertson recipe is the Pot Roast from 1000 Vegan Recipes. I didn’t realize she has so many cookbooks published. I’d like to have more. I’d also LOVE a Vegan Richa cookbook!!!
Shruti says
October 27, 2015 at 10:29 pmNever tried any of RR’s recipes but I’ve already written down several to try after reading your post!
Starting with this chowder. Everything sounds amazing!
We are vegetarian already and I’ve been looking for more vegan and gluten free ideas lately. This totally fits the bill. Thank you!
Cristina gaspar says
October 27, 2015 at 11:21 pmI haven’t made any of his recipes yet, but i will definitely do today the chipotle corn chowder 🙂 it looks so good!!!
Rosamund says
October 28, 2015 at 1:54 amI am recently gone vegan and really couldn’t have done it without you Richa, I was really despairing until I found you. Now you have kindly opened up my world even more by introducing me to another vegan book. Thank you so much, you are an angel and I look forward to your blogs so much and will try this recipie today
Brenda says
October 28, 2015 at 3:19 amFrom the soups to Indian dishes (and now a new corn chowder recipe!), the recipes are wonderful! As a new vegan, I love downloading and experimenting with new ideas and this book looks like it is a must-have!
Dena says
October 28, 2015 at 3:26 amThese recipes have definitely expanded my use & supply of spices!!! Which is just FABULOUS… This soup is just perfect for using some of the local corn I froze to cook with this winter.
Jill W says
October 28, 2015 at 3:27 amThanks much for the recipe and book info! Both you and RR have greatly improved our vegan culinary world. The chowder is delightful, nicely spiced!
Emma says
October 28, 2015 at 3:36 amFavorite fall pantry recipe = anything with beans or lentils, sweet potatoes, and apples. Separately or together, it’s all good!
Linda Wesche says
October 28, 2015 at 4:01 amI love a good soup, served with crusty bread and a salad. I normally make a big pot of soup and freeze it in individual portions, so our freezer always has a variety to choose from. It provides a fast, simple meal for those days when you would rather not cook.
Jackie says
October 28, 2015 at 4:44 amI am new to this author but this soup sounds amazing!
Marsha A says
October 28, 2015 at 4:46 amMy favorite fall pantry recipe is a soup with beans or lentils and some fall veggies.
Megan Jones says
October 28, 2015 at 5:49 amI think this will be my favorite Robin Robertson recipe…I love corn chowder and this sounds delish!
Jennifer says
October 28, 2015 at 6:18 amAnything squash. I get a huge kashaw squash which is kind of like a mix of butternut squash and pumpkin. It makes great desserts and savory dishes.
karen says
October 28, 2015 at 6:37 amRisi Bisi – a simple Italian recipe of soup with rice and peas!
Carla M says
October 28, 2015 at 6:41 amI really love Robin’s book Fresh from the Vegan Slow Cooker as I love my crock pot! I have several recipes that we use a lot but I’d have to say the N’awlins Red beans and Rice is one of our favorites. Thanks for the chance to win her new book!
SANIEL says
October 28, 2015 at 6:44 amQUICK TOMATO SOUP AND VEGAN CHEEZE BREAD. THANKS
Joyce says
October 28, 2015 at 7:01 amI have four of Robin’s cookbooks. The two I use the most are Quick Fix Vegan and More Quick Fix Vegan. Whenever I have ingredients in my fridge that need to be used, she has the uncanny ability to provide a recipe that calls for them. One of our favorites is Coconut-curry chickpeas and Cauliflower; another is Unstuffed cabbage; a third is Lebanese Sleek. There are many more.
DJ says
October 28, 2015 at 7:10 amI would love to try the Red Bean Chili recipe.
Amber Grubba says
October 28, 2015 at 7:16 amI am newly vegan so have not heard of this book but this soup sounds amazing, and what do you know I have 90% of the ingredients already at home!
Helen says
October 28, 2015 at 8:02 amI love corn chowder! And I love Robin’s books. Thanks for sharing this recipe — I’ll add it to my collection.
D. Lee says
October 28, 2015 at 8:42 amThere is nothing like mushroom wild rice soup for fall. I have 3 of robin’s books and have enjoyed them all along with my newest addition to my library vegan Richa
Angie S says
October 28, 2015 at 9:10 amAs I’m a newish vegan (3 months!), I only just recently discovered Robin and her recipes. I absolutely LOVE her basic Seitan recipe and also appreciate that she listed three different ways to cook it.
This would be really helpful have and the recipes you’ve listed sound right up our alley! Thank you for the opportunity!
Brenda says
October 28, 2015 at 9:17 amI can’t wait to try this! I LOVE chowders of all types! And as a relatively new vegan, I would love to get my hands on this cookbook in order to expand my new and expanding recipe collection!
BJ says
October 28, 2015 at 9:20 amI love chowders of all types and this one looks amazing! As a recent vegan convert, I would love the opportunity of trying the recipes in the cookbook to expand my ever-growing repertoire of vegan recipes!
Anne says
October 28, 2015 at 9:49 amHow do you pick just one? When Fall rolls around I like to use various squashes. Thanks for the chance to add a new and I’m sure a wonderful cookbook to try from. 🙂
Jessica says
October 28, 2015 at 10:51 amMy favorite pantry recipe is almost too simple to be a recipe lol … I just throw together some rice (or whatever grain I have) with some black beans (or whatever beans I have) and a can of diced tomatoes…season it with whatever I feel like and maybe add in whatever leftover veggies I may have. It so easy and I literally always have the ingredients so it’s a good meal for when I’m super tired and don’t have the energy to cook
Natalia M says
October 28, 2015 at 10:54 amI haven’t tried any of Robin’s recipes yet unfortunately, but I’m definitely making this chowder and the other recipes look so delicious!! My fall fave is vegan shepherd’s pie. I love making it with root veggies and butternut squash, baked with cornbread on top of course.
Seema says
October 28, 2015 at 11:31 amLove making chili!
Lydia Claire says
October 28, 2015 at 12:15 pmChili is one of my favorite fall recipes! Vegan of course. =)
Reece says
October 28, 2015 at 12:21 pmHands down RR’s seitan jagerschnitzel from Vegan Without Borders!
Adriana says
October 28, 2015 at 2:24 pmI love Robin’s recipe of red bean cakes with coconut sauce. So yummy.
Sheila Shealey says
October 28, 2015 at 3:02 pmI really like her Pad Thai recipe in 1000 Vegan Recipes. This chowder looks great, too!
Andrea says
October 28, 2015 at 4:07 pmPumpkin Chili is my fave fall pantry recipe: Onion, can of pumpkin puree, can of black beans, can of kidney beans, two cans diced tomatoes, a can of corn (or frozen) and some hot sauce/paprika/chili powder. Toss it all in a pot – or the slow cooker 🙂
This book would be such an excellent addition to my collection – I gotta put it on my Christmas wish list!
Constance says
October 28, 2015 at 4:09 pmIt has just turned cool enough in recent weeks use my oven. Homemade GF bread, roasted veggies, and roasted organic apples–yum!
Kelsea Nixon says
October 28, 2015 at 4:10 pmThis corn chowder looks absolutely amazing! I cant wait to try it out!