This post contains affiliate links. Please see our disclosure policy.
Robin Robertson’s new book Cook the Pantry: Vegan Pantry-to-Plate 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 celery salt
- 2 cups vegetable broth
- 16 oz frozen corn kernels
- Salt and ground black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon liquid smoke
- 2 cups plain unsweetened almond milk
- 1/2 cup 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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I 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.
I 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.
Despite 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.
Awesome! you should check out the comments on this post to note some of the favorite recipes from her books.
My fav fall pantry recipe is making my own roasted pumpkin seeds to put in all my baked goods
I 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!
Vegan 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.
I 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.
A 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!
My latest fall favorite is tempeh noodle soup. So good and comforting!
I 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.