Today is the day that Cook the Pantry (Amazon, B&N), by Robin Robertson , is available for sale! Robin does it again! Simple, easy and quick vegan cooking! Cook the Pantry contains over 100 recipes of fast easy and delicious recipes.
Cook the Pantry is based on Vegan Unplugged, a previous book by Robin, that focused on emergency cooking when the power goes out. That guide contained 70 or so recipes and this new book revamps about 30 of those recipes, using fresh ingredients and newer techniques. Even if you have Vegan Unplugged, this book has about 70 new recipes! That is 70 more ideas for making dishes in a snap.
Here are some of the dishes I made using Cook the Pantry:
This bowl meal is full of protein and deliciousness! The sauce is so good that my kid was eating the cheese sauce right out of the container, while she was impatiently waiting for the rest of the meal! We added some leftover tortilla chips and a few slivers of scallions. Why not? Cooking the pantry is about using what you have available.
What a gorgeous salad this turned out to be! Flavored rice, topped with hearts of palm, cucumbers and slivers of nori. A sushi roll turned inside out and assembled right into a bowl. Since I had some green beans that needed to be used up, I figured this would be the perfect place. This dish continues to show the versatility of Cook the Pantry.
Apparently we really were on a Mexican food kick, because we chose this Nacho Pie, which is actually unbaked, so it was a snap to make after soaking the nuts. It is filled with pinto beans, olives and homemade pickled jalapenos and homemade salsa fresca. Simple to throw together and very tasty. Again, I had a few produce items to utilize, the tomatoes and scallions, so onto the pie they went.
I think out of the several dishes we tried this week, this was one of our favorites. It is a Chickpea-Artichoke Cake served with an easy Lemon-Thyme Aioli. So good! I was going to save a few for the lunch box, but nope, it was all gone. Very tasty and, again, easy and quick.
All in all we ate pretty well this week - and dinner was ready in 20 minutes, as promised. There were the occasional soaking of the nuts, but that is something that can be done in the morning, or as Robin suggests, soaking in boiling water for a few minutes.
The book is full of Annie Oliverio's (yes, another book by her!) gorgeous food photography and it is in full color. It is printed by Vegan Heritage Press, which has been making full-color, photo-packed cookbooks over the last few years, which pleases me to no end. The quality of the book is exceptional, making this a wonderful addition to any home.
Easy, delicious, quick recipes, full-color book, beautiful photos and top notch publishing. Robin has written over 20 cookbooks, and this book is another one in a long line of exceptional recipe development by one of the most beloved vegan authors.
Try a recipe for yourself! Vegan Heritage Press is sharing the recipe below from Cook the Pantry, for Chipotle Corn Chowder.
But before you do, let's do a giveaway of Cook the Pantry, Robin style! To enter to have a chance to win, leave a comment below telling me what obscure ingredient you have in your pantry, freezer or fridge. For a second chance to win, like me on Facebook or follow on Pinterest. Once you've done that, come back here and leave a second comment (not in the same comment as before) telling me what you did: facebook or pinterest.
Contest is open to US residents and ends Monday at midnight, October 19. Good luck! I will choose the winner at random and make the announcement in a new blog post soon after the contest is over. It is helpful if you are following this blog via email or RSS feed (link) to be sure to receive the notification.
Chipotle Corn Chowder
Makes 4 servings
This sweet, satisfying chowder is made with frozen whole kernel corn. The garnish of pimientos and parsley adds a dash of color. (Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.)
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
1 (16-ounce) bag 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
2 tablespoons minced fresh parsley
1 (2-ounce) jar chopped pimientos, drained
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.