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In Case of Quarantine: Cook the Pantry

With a possible pandemic on the horizon, I’ve stocked up on toilet paper and hand sanitizer — just in case.  But I’ve also stocked up on enough food supplies to get us through the next couple of months, in case of quarantine.

I’ve been using the tips and recipes in my book, Cook the Pantry, to dictate my grocery list and keep my pantry full if the situation worsens.  The quick and easy recipes in Cook the Pantry use mostly items from your pantry and freezer (along with some optional fresh produce, if you have it on hand).

One of my favorite recipes from the book is the Artichoke Muffaleta Po Boys.  It’s the best of two popular New Orleans culinary icons joining forces to create the ultimate sandwich made with artichokes and a piquant olive relish. Here’s the recipe:

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

1. 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.

2. 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.

3. 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.

In case you don’t already own Cook the Pantry, below is a list of the 100 recipes in the book. Check it out — you don’t need to be quarantined to enjoy these easy and delicious recipes.

Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 minutes or Less

Soup, Stew, Chili

  • Tortilla Soup
  • Chipotle Corn Chowder
  • White Beans and Greens Soup
  • Hot and Sour Noodle Soup
  • Black Bean Soup with a Whisper of Sherry
  • Shiitake Happens Mushroom Soup
  • Pretty Good Gumbo
  • Minestrone Soup
  • Curry-Spiced Pumpkin Bisque
  • Creamy Peanut Soup
  • Pantry Plus Gazpacho
  • Vegetable Bricolage
  • Everyone’s Favorite Black Bean Chili
  • Red Bean Chili
  • Moroccan-Spiced Vegetable Stew
  • Chana Masala Bowls

Salad Savvy

  • Five-Minute Couscous Salad
  • Amazing Technicolor Chickpea Salad
  • Moroccan Couscous Salad
  • Tabbouleh Salad
  • Pantry Pasta Salad
  • Hearts of Palm Ceviche
  • Composed Marinated Vegetable Salad
  • Pinto, Corn, and Red Pepper Salad
  • “Three’s a Crowd” Bean Salad
  • White Bean Niçoise Salad
  • Taco Salad with Corn and Black Bean Salsa
  • Southwest Salmagundi
  • Asian Noodle Salad with Peanut Dressing
  • Zucchini “Pasta” Salad
  • Suddenly Sushi Salad
  • Asian Noodle Slaw
  • Avocado Goddess Salad
  • Three-Tomato Pasta Salad
  • Sesame Soba Salad

Sandwiches, Burgers, and Pizza

  • Crab-Free Sandwiches
  • Bean and Spinach Burritos
  • Artichoke Muffaleta Po Boys
  • BBQ Jack Sandwiches
  • Homestyle Hash Burgers
  • Black Bean and Walnut Burgers
  • Samosadillas
  • Artichoke Tartines
  • Black Bean and Spinach Quesadillas
  • Chunky Chickpea Sandwiches
  • Texas Caviar Wraps
  • Artichoke-Spinach Pizza
  • Pizza Nicoise
  • Black and White Pizza
  • BBQ Chickpea Pizza
  • Cheeseburger Pizza
  • Jalapeno-Hummus Pizza
  • Pinto Bean Nacho Pie

Stovetop Suppers

  • Hoppin’ John and Collards
  • Paella from the Pantry
  • Cheesy Grits and Greens with Smoky Mushrooms
  • Polenta Fiesta
  • Quick Quinoa Pilaf
  • Asian-Style Vegetable Pancakes with Dipping Sauce
  • Dinnertime Scramble
  • Tofu and Broccoli Stir-Fry
  • Layered Tortilla Skillet
  • Lemongrass Jasmine Rice
  • Greek Freekeh and Spinach with White Beans
  • Pantry Bulgur Pilaf
  • Tuscan Chickpea Fritatta
  • Red Beans and Quinoa with Chipotle Queso
  • Chickpea-Artichoke Cakes with Dill Aioli
  • Black Bean Picadillo
  • Jerk Tempeh with Coconut Quinoa
  • Top Shelf Couscous Pilaf

Pantry Pasta Plus

  • Giardiniera Mac and Cheese
  • Capellini with Palm-Heart Scampi Sauce
  • Penne and Broccoli with Red Bell Pepper-Walnut Sauce
  • Kitchen-Sink Capellini
  • Ramen Fagiole
  • Pasta Marinara
  • Puttanesca in a Pinch
  • Rotini with Creamy Pumpkin Sauce
  • Penne with White Beans and Olivada
  • Speedy Lasagna
  • Rice Noodles with Spicy Peanut Sauce
  • Spaghetti Lo-Mein
  • Artichoke-Cannelini Pasta
  • Manchurian Black Bean Noodles

Sweet Treats

  • Rawklava
  • Easy as Chocolate Pie
  • Peanutty Energy Balls
  • Almond-Cranberry Haystacks
  • Coconut Lime Drops
  • No-Bake Oatmeal Cookies
  • Bananas Foster Dessert Nachos
  • No-Fuss Chocolate Fondue
  • Stovetop Peach-Blueberry Crumble
  • Ginger-Walnut Rum Balls
  • Chocolate-Almond Truffles
  • Pecan Pie Squares
  • Mangos with Pistachios and Cranberries
  • Fudgy Brownie Mug
  • Pastry-Wrapped Chocolate and Walnut-Stuffed Dates

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