≡ Menu

It’s “Cook the Pantry” Day!

Cook the Pantry

Today’s the day!  My new book, Cook the Pantry is now available!  This book is filled with easy recipes using on-hand pantry ingredients that can be ready in 20 minutes or less.  And with gorgeous recipe photos by Annie Oliverio, what’s not to love??  If you want satisfying delicious meals but don’t want to spend all day (or more than 20 minutes!) in the kitchen — then this is the book for you.  It ‘s an ideal choice for anyone you know who is new to plant-based cooking because it takes out all the guesswork.

In honor of the book coming out today, I want to share one of the recipes: Everyone’s Favorite Black Bean Chili.  It’s perfect for this chilly fall weather — I make it nearly every week during the fall and winter months.  Even though the recipe can be on the table within 20 minutes, I often just toss all the ingredients in a slow cooker right after lunch and let it heat up slowly during the afternoon.  That cuts the active prep time down to about 3 minutes — just long enough to dump everything in the cooker and turn it on.  When it’s time for dinner, you just have to dish it up!

I hope you enjoy this recipe and all the others in Cook the Pantry.

Favorite Chili8 LoRes
Everyone’s Favorite Black Bean Chili
Makes 4 servings

This is my go-to chili recipe. If I have cooked lentils on hand, I 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 them in a heatproof bowl with enough hot water to cover and set aside for 10 minutes to reconstitute. (Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.)

1 cup reconstituted crumbled Soy Curls or texturized soy protein granules (optional)
2 (15.5-ounce) cans black beans, drained
1 (24-ounce) jar chunky tomato salsa (hot or mild)
1/4 cup bottled barbecue sauce
2 tablespoons chili powder, or to taste
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and ground black pepper, to taste
1 1/2 cups frozen corn kernels, thawed
Water, as needed

Combine the ingredients (including the reconstituted Soy Curls, if using) in a saucepan, reserving 1/2 cup of the corn. Cover and cook over medium heat, stirring occasionally, until heated through and the flavors are well blended. Add as much water as needed to create a sauce and prevent sticking to the bottom of the pan.

Reduce heat to medium and simmer, stirring frequently, until heated through and long enough to cook off any raw taste from the chili powder, about 15 minutes. Garnish with the remaining corn kernels.


{ 1 comment }

Vegan Bowls Giveaway Winner

Vegan Bowls by Zsu Dever

Time to announce the winner of the giveaway to win a copy of Vegan Bowls by Zsu Dever.  The winner, chosen at random is: Laura, from Laura Runs a Latte.  Congratulations, Laura!  Email me with your mailing address and a copy of Vegan Bowls will be on its way to you.

Judging by the response to the giveaway, there are a lot of fellow bowl-food lovers out there. I think you’d all love Zsu’s book — it’s filled with loads of fabulous recipes for all kinds of delicious bowl combos made with a variety of grains, vegetables, and plant proteins.  Vegan Bowls is available now on Amazon for only $12.76, so there’s no better time to buy it — you’ll love having recipes for these “cozy one-bowl meals” to get you through the fall and winter months!

Reminder: My new book, Cook the Pantry, goes on sale next week.  It’s available for preorder now and is perfect for those days when you want to whip up a quick and easy meal in less than 20 minutes using ingredients that are probably already on hand.  Check it out!

Cook the Pantry



Thai Panang Curry Bowl + Giveaway

Thai Panang Curry BowlAs a longtime bowl food fanatic, I’m super-excited about participating in the blog tour for Zsu Dever’s new book, Vegan Bowls: Perfect Flavor Harmony in Cozy One-Bowl MealsVegan Bowls is a book whose time has come — and Zsu Dever, with her restaurant background and gift for combining flavors, is just the person to bring it to you!

If you love the comfort and simplicity of enjoying dinner (and breakfast or lunch!) in a bowl, then this book is definitely for you. In addition to featuring some wonderful classic bowl-food recipes such as hearty soup, salad, and chili bowls, Zsu’s creativity really shines in some of the unexpected and delightful bowl combos such as Philly Cheesesteak Bowl, Reuben Mac and Cheese Bowl, and an ingenious Holiday Bowl, just in time for the upcoming season.

One of the things I like most about the recipes is they are versatile and most can be made in less than 45 minutes — that’s a COMPLETE meal, including protein, veggies, and grains, noodles or potatoes, all harmonized with a delicious sauce and garnish.  In Vegan Bowls, Zsu also provides a template showing how easy it is to build your own bowl using your favorite ingredients. Best of all, the versatility allows for use of on-hand or leftover ingredients.  For example, if you already have cooked rice or beans on hand, dinner can be on the table in just minutes.

As an example, in the the recipe for the Thai Panang Curry Bowl (provided below), the recipe calls for quinoa as a quick and delicious change from the usual rice.  However, if you prefer rice, or happen to have some on hand, then you can use rice instead.  Likewise, the recipe calls for 5 cups of chopped veggies — when I made it I cut back on the veggies just a bit and included some diced baked tofu that I had on hand for an even heartier dish.  I also left out the kaffir lime leaves (since I can’t find them where I live) and opted for a squeeze of lime juice instead.  The resulting meal was better than the panang curry I usually get at the Thai restaurant an hour away.  With Vegan Bowls, the best bowl food doesn’t have to come from a restaurant — it can come out of your own kitchen!

Before you head to the kitchen to make this recipe for Thai Panang Curry Bowl, take a minute and enter my Giveaway to win a copy of Vegan Bowls.  To enter, just leave a comment at the end of this post describing your favorite meal in a bowl.  That’s it! You can enter more than once if you go to Facebook and Like my page: Robin Robertson’s Global Vegan Kitchen then leave another comment telling me you Liked my Facebook page!

This giveaway ends Sunday night, October 4th at midnight.  A winner will be announced on Monday, October 5th.  Enter now!

Thai Panang Curry Bowl
This is such a simple recipe that it almost feels like cheating. In addition to being quick, this curry is super flexible; use any variety of vegetables that you please. (Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.)
1 cup quinoa, rinsed well
1 1/2 cups vegetable broth
1 garlic clove, crushed
1/4 teaspoon sea salt
1/2 cup green peas, thawed if frozen

1 (13.5-ounce) can coconut milk, divided
1 to 2 tablespoons red curry paste
2 tablespoons peanut butter
3 (2-lobed) kaffir lime leaves
2 tablespoons reduced-sodium tamari
1/4 to 1/2 cup water
5 cups coarsely chopped vegetables (carrot, winter squash, summer squash, green beans)
1 cup sliced red bell pepper
Sea salt and black pepper
1/2 cup Thai basil or Genoese basil

SOY-FREE OPTION: Substitute coconut aminos and 1/8 teaspoon sea salt for the tamari.

QUINOA: Heat the quinoa, broth, garlic and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium-low heat, cover and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with fork and add peas before serving.

CURRY: Heat 1/4 cup coconut milk in a large pot over medium heat. Add the curry paste and cook until the milk reduces a bit, about 1 minute. Add another 1/4 cup of the milk and the peanut butter and cook for another minute. Add the remaining milk, the lime leaves, tamari, and 1/4 cup of water. Add the tough vegetables (carrot, winter squash) and cook for 4 minutes. Add the soft vegetables (summer squash, green beans) and simmer over medium until the vegetables are tender. Add the bell pepper and cook until crisp tender, about 1 minute. Add more water if the curry is too dry. Season with salt and pepper. To serve, divide the curry and quinoa among 4 bowls. Garnish with the basil.

Vegan Bowls by Zsu Dever


Recipe Testing Update


UPDATE: 9/24/15: My call for Recipe Testers is now closed.

All I can say is WOW!!!  In less than 24 hours after putting out a call for recipe testers, I have been totally inundated with emails.  I’m humbled and honored by such a tremendous response.  Just a quick glance through the submissions tells me that I’m going to have a super-hard time narrowing down the field to just 10 to 12 people!

For that reason, I’m going to close my call for testers at this time so that I can concentrate my attention on the emails of those who have already responded.  I want to thank all of you who wrote to me.  I wish I had enough recipes to go around to choose all of you for testing.  I know you’d all do a great job — it just makes my work easier to keep the testing group at around a dozen people.

Thanks again for your interest and support — and all your kind words for my work.  I will be in touch with the “top ten testers” in the next few days — but even if you don’t hear from me, please know that I truly appreciate you! ?



{ 1 comment }

Recipe Testers Needed

Recipe Testing 1

UPDATE 9/25/15: Due to an overwhelming number of responses, so the call for Recipe Testers is now closed. Thank you to all who emailed me.  I will be in touch with those who are chosen very soon!

With my next cookbook, Cook the Pantry, due to hit the shelves in a few weeks, it should come as no surprise that I’m already working on a new cookbook!  In fact, the recipes will soon be ready for testing, so I’m looking for a few good recipe testers.

I’m going to need about 10 dedicated and enthusiastic volunteers who would enjoy testing some of the recipes over the next few months. If you’re interested, here are a few questions to help you decide if it’s right for you:

  • Do you enjoy cooking and cook often?
  • Do you like to cook with a variety of plant-based ingredients (including some soy, wheat, nuts, and/or oil)?
  • Are you detail-oriented and good at following recipes?
  • Have you had previous experience testing recipes?
  • Are you willing to provide a critique and photo of each recipe tested?
  • Are you able to test 12 to 15 recipes between October 6th and January 11th?

If you’ve answered “YES” to the above questions and want to help me out with some recipe testing, let me hear from you! Send me an e-mail and tell me why you’d make a good recipe tester. Be sure mention if you’ve tested recipes before and if you can take photos of the recipes you test.

I know there are lots of great recipe testers out there, so let me hear from you no later than Monday, September 28th. I’m sure it will be a tough decision to choose among so many wonderful cooks. If you’re chosen to be a recipe tester, I’ll e-mail you with the news on or before October 1st!

FYI…The book includes recipes for plant-based dairy and meat alternatives used to make everything from appetizers to desserts. Several of the recipes feature multiple components. In return for their help, recipe testers who test all their assigned recipes will receive a copy of the new book and a “thank you” on the Acknowledgments page.

I look forward to hearing from you! You can email via the “Contact Robin” page on this website — just click “Contact Me.”

UPDATE 9/24/15: The call for recipe testers is now closed.  Thank you!!


Artichoke Muffaleta Po Boys

Muffaletta Po Boys

In less than a month my new book, Cook the Pantry, will hit the shelves.  In anticipation of that, I want to share one of my favorite recipes from the book: the Artichoke Muffaleta PoBoys.  It combines the best of two popular New Orleans culinary icons to create the ultimate sandwich. If you love artichokes and olives as much as I do, then this is the sandwich for you. I hope you enjoy it as much as I do!

With 100 recipes using on-hand ingredients and with gorgeous recipe photos by Ann Oliverio, Cook the Pantry is available for pre-order now on Amazon and will be available in mid-October wherever books are sold.

Artichoke Muffaleta Po’ Boys
Makes 2 servings

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

3 scallions, chopped
1 garlic clove, crushed
1/3 cup pickled vegetables, well-drained
1/3 cup pimiento-stuffed green olives, well-drained
1 tablespoon olive oil
1 (14-ounce) can artichoke hearts, well-drained and halved
1/2 teaspoon Cajun spice blend
3 tablespoons Creole mustard
3 tablespoons vegan mayonnaise
2 small sub rolls
1 cup shredded lettuce
1 large tomato, thinly sliced
Pickled sliced jalapeños
Tabasco or other hot sauce, to serve

In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside.

Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side.

To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread. Spread the lettuce onto the bottom of each sandwich, followed by tomato slices. Top with the relish mixture, a few slices of jalapeños, and the artichokes. Serve at once with Tabasco.


Cook the Pantry Front Cover LO-RES 8-17-15