This decadent vegan chocolate pie assembles in minutes. After some time in the fridge, it’s ready to serve. What can be easier than that? Easy As Chocolate Pie Save Print Author: Robin Robertson Yield: 8 servings Ingredients 12 ounces vegan semisweet chocolate chips ¼ cup almond milk or other nondairy milk 1 tablespoon coconut […]
Cook the Pantry
Robin Robertson’s Grits and Greens with Smoky Mushrooms
The addition of nutritional yeast and a little vegan butter give grits a cheesy flavor without the cheese. If you like, you may add 1/2 cup of shredded vegan cheddar for more cheesy goodness. The amount of time needed to cook the greens will depend on the type of greens you use and whether they’re […]
Robin Robertson’s Artichoke Muffaleta Po’ Boys
The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish. Artichoke Muffaleta Po’ Boys Ingredients 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 […]
Robin Robertson’s BBQ Jack Sandwiches
Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, chopped mushrooms, or reconstituted TVP or Soy Curls. BBQ Jack Sandwiches Makes 4 sandwiches Ingredients 1 tablespoon olive oil 1 (16-ounce) […]
Hearts of Palm Ceviche from Cook the Pantry by Robin Robertson
Hearts of palm stand in for raw fish in this plant-powered version of the classic South American dish. There are many versions of this salad throughout central and South America, so let’s add this plant-based pantry version to the list. If you like heat, add the jalapeno – if not, leave it out. The avocado […]