4.0
Cook the Pantry
ByPublisher Description
Eating vegan is easier than ever with these quick plant-based recipes using ingredients from your pantry.
Renowned chef Robin Robertson shows you how to prepare delicious, nutritious, and totally plant-based soups, pastas, burgers, salads, desserts and more—all in twenty minutes or less! Using her cost-conscious tips, your pantry will always be stocked with the makings of a wholesome home-cooked meal. In just minutes, you can prepare recipes such as:
Robin shares simple instructions and time-saving tips to make these recipes for weeknight dinners, lunches on the go, or to feed unexpected guests.
Renowned chef Robin Robertson shows you how to prepare delicious, nutritious, and totally plant-based soups, pastas, burgers, salads, desserts and more—all in twenty minutes or less! Using her cost-conscious tips, your pantry will always be stocked with the makings of a wholesome home-cooked meal. In just minutes, you can prepare recipes such as:
- Artichoke Muffaleta Po’Boys
- Giardiniera Mac and Cheese
- Tuscan Chickpea Fritatta
- Cheesburger Pizza
- Jerk Tempeh with Coconut Quinoa
- Easy Chocolate Pie
- No-Bake Oatmeal Cookies
- and More!
Robin shares simple instructions and time-saving tips to make these recipes for weeknight dinners, lunches on the go, or to feed unexpected guests.
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About Robin Robertson
Robin Robertson is the author of more than twenty cookbooks, including the best-sellers Vegan Planet, Fresh from the Vegan Slow Cooker, Quick-Fix Vegan, and One-Dish Vegan. A longtime vegan and former restaurant chef, she has written for VegNews Magazine, Vegetarian Times, Cooking Light, and other magazines. Robin lives in the Shenandoah Valley of Virginia.
Other books by Robin Robertson
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