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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.
From 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!
I 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
I haven’t made any of his recipes yet, but i will definitely do today the chipotle corn chowder 🙂 it looks so good!!!
Never 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!
My 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!!!
Just about any of her asian recipes.
I love all her recipes from Vegan of the Cheap!
My 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.
I 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!
I’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! 🙂