This sweet, satisfying vegan Chipotle Corn Chowder from Cook the Pantry by Robin Robertson is made with frozen whole kernel corn. The garnish of pimientos and parsley adds a dash of color. Chipotle Corn Chowder Makes 4 servings Ingredients 1 tablespoon safflower oil 1 medium onion, minced or shredded 1 carrot,

Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one from from Vegan Richa’s Indian Kitchen by Richa Hingle, mango pulp or puree in canned or bottled form is preferable.

Red chili is all the rage, but its seldom-made cousin—green and white chili—is just as flavorful, perhaps more so. This chili from Vegan Bowls by Zsu Dever is full of hominy (dried and treated maize), fresh green chiles, and two kinds of white beans. If you cannot find

This recipe for Classic Tofu Loaf from The Lusty Vegan by Ayindé Howell and Zoë Eisenberg is perfect for those times you open up the fridge and the selection looks sparse. All you’ve got is a package of tofu and an abundance of condiments. The recipe may seem simple, but that’s

Cook the Pantry by Robin Robertson his bookshelves today! Cook the Pantry shows you how to cook great meals with what’s in your pantry. Make fast nutritious recipes using plant-based ingredients for easy delicious vegan recipes in 20 minutes or less.   To celebrate the book’s release, Robin is going on tour.

This vegan Tomato Basil Bisque from The Abundance Diet by Somer McCowan will remind you of dining at your favorite bistro. This vegan version tastes just like the dairy version, if not better. Tomato Basil Bisque Ingredients 3 cups vegetable broth 1 cup red onion, cut into 1/4-inch

This recipe from Cook the Pantry is author Robin Robertson’s go-to chili recipe. If you have cooked lentils on hand, feel free to 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. If using Soy Curls, place

Tacos Mineros, which means miners tacos, were originally a taco commonly eaten by silver miners in the eighteenth century. Over time, tacos mineros became incredibly popular and started being sold in baskets throughout Mexico (later morphing into tacos de canasta). The tacos steamed while sitting in the

Italian pickled mixed vegetables, called giardiniera, can be quite tart, so it’s best to drain and rinse before using them in this recipe from Cook the Pantry by Robin Robertson. You can make this mac and cheese without the gardiniera or with the addition of cooked vegetables,

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