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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.
How 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. 🙂
I 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!
I 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!
As 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!
There 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
I love corn chowder! And I love Robin’s books. Thanks for sharing this recipe — I’ll add it to my collection.
I 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!
I would love to try the Red Bean Chili recipe.
I 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.
QUICK TOMATO SOUP AND VEGAN CHEEZE BREAD. THANKS