Cook the Pantry by Robin Robertson is due in stores on October 13th, and while you’re waiting for your copy, we thought we’d share a little sneak peek with you.
The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in this po’boy made with artichokes and a piquant olive relish.
If jackfruit is unavailable, this sandwich can be made with chopped seitan, steamed crumbled tempeh, chopped mushrooms, or reconstituted TVP or Soy Curls.
The addition of nutritional yeast and a little vegan butter give grits a cheesy flavor without the cheese.
This sweet, satisfying chowder is made with a canned whole kernel corn. The optional garnish of pimiento will add a dash of color and can give the impression that you’ve been doing this a long time.
This is Robin’s go-to chili recipe. If she has cooked lentils on hand, she’ll use them instead of the Soy Curls. You can also add some dark red kidney beans, if you like, to change things up a bit.
Giardiniera is an Italian mix of pickled vegetables. You can make this mac and cheese without the gardiniera or with the addition of cooked vegetables, frozen, thawed green peas, or marinated artichoke hearts.
Similar to a fruit crisp, this dessert is made in a skillet on a stovetop instead of in the oven. The basis of the “crumble” topping is healthful, toothsome oatmeal.
This decadent chocolate pie assembles in minutes. After some time in the fridge, it’s ready to serve. What can be easier than that?
Cook the Pantry is due on bookshelves on October 13, and is now available for preorder from Amazon, Barnes and Noble and your favorite independent bookstore.
Photos by Annie Oliverio.
