When I first went vegan a bunch of years ago, I needed a great breakfast recipe for a special occasion. I came across Robin Robertson’s recipe for Maple Pecan French Toast, and that was my introduction to her amazing creations.
Robin is the author of more than 20 cookbooks and writes “The Global Vegan” column for VegNews magazine, and has contributed to many other magazines. Her Vegan Fire & Spice and Vegan Planet have some of my favorite recipes!
Today we are celebrating Robin’s newest release, Cook the Pantry! Now this is a cookbook I could have used when I first became vegan. Since I was still essentially learning how to cook at that time, when I wanted to make anything besides pasta with tomato sauce or rice & beans with salsa, I had to use a recipe and buy whatever ingredients I needed for it. It was really a major accomplishment when I was finally able to create something using just what I had on hand. Robin shows how to do just that, with a bonus of using recipes that go from the pantry to your plate in 20 minutes or less.
And the most amazing thing about this book is that, while these are fast & easy recipes using ingredients that you already have, they are anything but ordinary. How about some Giardiniera Mac and Cheese, BBQ Jack Sandwiches, or Peach Blueberry Crumble? These are just a few of the things that you can make with Robin’s expert guidance.
I get to share one of her delicious recipes with you ~ Artichoke Muffaleta Po’ Boys. But before we get to that, I also have a copy of the book to give away! To enter, just leave a comment below (US residents only). Entries will close on Sunday, November 8, and I’ll announce the winner next week.
Artichoke Muffaleta Po’ Boys
Makes 2 servings
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. (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.