Cook the Pantry

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Cook the Pantry, Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!) by Robin Robertson, Vegan Heritage Press 2015, $21.95 paper, 157 pages

If you can organize your kitchen, you can organize your life.

–Louis Parrish

It’s good to be able to cook out of your pantry. Every cook needs a few go-to’s. Dishes that cook quickly, taste good, and please everyone.

I like orange lentils, simmered with ginger, garlic, and allspice, served with rice and chutney (which can be made quickly with any odd bits of fruit, raisins, onion, and spice). Not necessarily ethnically authentic, but authentic to my own kitchen.

And by chance, vegan (if I don’t simmer in chicken broth). Cooking quickly can be a challenge and cooking to a diet can be even more of a challenge. In this book, Robertson sets you up for success with a vegan pantry. Her list of shelf and freezer basics are the basis for quick and tasty. Start with a selection of beans and grains on the shelf. Keep seasonings like tahini, miso, dried mushrooms, and coconut milk on hand. And with almond milk, soy curls, and tempeh, you’ll be stumbling into delicious and by-the-way, vegan meals.

But no stumbling required. Robertson’s recipes cover soups and stews, salads, pizzas and sandwiches, stovetop dishes, pastas, and desserts. Her Muffaletas put artichokes front and center and you won’t miss the cheese in White Bean and Spinach Quesadillas. Or on pizzas made with artichoke and spinach pesto, jalapeño-hummus, or black olive paste and white beans.

For the new year–diet and organization could hardly be easier or more delicious.

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About Appetite for Books

read, cook, eat, repeat
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