When I transitioned from meat-eater to vegetarian back in 2005, one of the first books I purchased was Robin Robertson’s The Vegetarian Meat & Potatoes Cookbook. It was a delicious way to eliminate meat while enjoying the flavors and bite of animal products. Then as Kel and I progressed to veganism, Robin came along with us by providing rock solid and time-tested recipes from her many classic cookbooks. Her recipes are in regular rotation in our house today for the same reason we loved them “back then”: they’re easy to prepare and the results never fail to please.
In a million years I never would have predicted that one day I’d work with Robin and take the photos for one of her books – but that’s exactly what happened. I’m so pleased to have been a part of the revamping of one of Robin’s most popular books, Cook the Pantry (a.k.a Vegan Unplugged, written with her husband, Jon).
The idea behind Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!) is to give the home chef comforting, homey, satisfying recipes that maximize ingredients right from your cupboard brightened with fresh whole foods to get lunch, dinner and dessert on the table in a hurry – like the cover recipe, paella, which comes together with minimum time and fuss, yet tastes as if it simmered on the stove for hours. I thoroughly enjoyed cooking, photographing, and eating my way through Robin’s book.
I know you’ll enjoy it, too, and I encourage you to get yourself a copy. If you’re in the U.S., enter the giveaway below for a chance at a freebie! Thanks to Robin and Vegan Heritage Press for the opportunity to share Cook the Pantry with my readers.
(Just a few of the) other books by Robin:
Connect with Robin:
Annndddd – – speaking of vegan cookbooks, remember that Kathy Hester recently released an adorable 25-recipe Halloween e-book. Kathy takes Halloween very seriously, but this book is all fun. Besides yummy and easy plant-based eats, Kathy shares some tips on hosting Halloween parties and decorating for the season. Check out The Ghoulish Gourmet: A Bewitched Collection of Halloween Recipes!
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. Yum! – Robin
- 1 1/2 pounds firm, ripe peaches (5 to 6 peaches)
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup fresh or frozen blueberries
- 1 cup old-fashioned or quick-cooking oats
- 1/2 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold vegan butter (Earth Balance), diced
- Halve and cut the peaches, then cut them into thin slices and place in a large bowl. Add the lemon juice, sugar, and cornstarch and toss well to combine. Gently fold in the blueberries.
- Transfer the fruit mixture to a 10-inch skillet (cast iron is preferable) and set aside. In a food processor, combine the oats, brown sugar, cinnamon, and salt and pulse to combine and break down the oats somewhat. Add the butter and pulse until the pieces of butter are the size of peas.
- Sprinkle the topping mixture evenly over the fruit. Cover and cook over medium heat until hot and bubbly, about 12 minutes. Turn off heat, remove the lid, and let stand for another 5 minutes to cool slightly. Serve warm or at room temperature.
- Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.
- Serving Size: 6
- Calories: 450
- Sugar: 48
- Sodium: 107
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 1
- Carbohydrates: 71
- Protein: 6
- Cholesterol: 41
BBQ JACKFRUIT SANDWICHES
ARTICHOKE MUFFALETTA PO’ BOYS
SPINACH & WHITE BEAN QUESADILLAS
PUMPKIN WALNUT PASTA
EASY CHOCOLATE PIE
(giveaway open to those residing in the U.S.)
*correction: the cover design of Cook the Pantry is attributed to me. I took the photo, but did not design the cover. The credit should go to the person who actually created it.