I don’t know how she does it, but Robin Robertson has come out with yet another vegan cookbook. As you can probably tell by the title, her new book Cook the Pantry is all about pantry cooking.
Cook the Pantry is chock-full of delicious and nutritious vegan meals that can be prepared in 20 minutes or less. Of course, all of the recipes use easy-to-find ingredients that probably already in your kitchen. They’re all easy to make, and they’re easy on your wallet as well. This book is perfect for days when you don’t feel like cooking, or those days when you don’t really have too much time to cook. It’s also a perfect beginner cookbook for those new to vegan cooking.
Robin starts the book out with an extensive list of vegan staples for a well-stocked pantry, as well as tips to help you personalize your pantry, a list of equipment that’s handy to keep in the kitchen, and some advice on saving time in the kitchen. The recipes range from soups, stews, salads, and sandwiches to stovetop suppers, pasta dishes, and even desserts.
Some of the recipes in Cook the Pantry might seem familiar to you, and that’s because most of them are based on the recipes from Vegan Unplugged, which Robin wrote several years ago with her husband Jon. If you have that book, you’re going to want this one too, as the recipes have been updated to incorporate fresh ingredients, and the book is loaded with mouthwatering photos taken by An Unrefined Vegan’s Annie Oliverio. Cook the Pantry is an excellent resource to have on hand to help you save time in the kitchen, create easy dishes for weeknight dinners, and prepare fast lunches on the go.
Easy as Chocolate Pie
- 12 ounces vegan semisweet chocolate chips
- 1/4 cup almond milk or other nondairy milk
- 1 tablespoon coconut oil
- 1/2 cup chopped nuts optional
- 1/2 cup sweetened dried cranberries cherries, or blueberries (optional)
- 1 vegan chocolate cookie crust Keebler’s brand is vegan-friendly
- Chocolate curls or chopped nuts for garnish
In a saucepan, combine the chocolate chips, almond milk, and coconut oil over medium heat. Cook, stirring until the chocolate and coconut oil are melted. Stir in the nuts and dried fruit, if using, until well combined.
Transfer the chocolate mixture to the crust and spread evenly. Refrigerate for at least 3 hours to firm up before serving. Garnish the top with chocolate curls.
Recipe from Cook the Pantry © 2015 by Robin Robertson. Used by permission Vegan Heritage Press LLC. All photos by Annie Oliverio.
I have a copy of Cook the Pantry for one lucky winner this week. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight on October 22, 2015. Good luck!