Recipe Round-Up: Cook The Pantry

What is this? A blog post! And not only a blog post, but a recipe round-up post! Let's move on to the next cookbook I want to share with you, and we'll get quite a few posts from this. Cook The Pantry by the prolific cookbook author Robin Robertson is a book focused on quick to make recipes with primarily pantry-friendly ingredients. You can see other things I have made from this book here.

Red Bean Chili: Of course I used no chili in the making of this recipe, my chilis are not even mild, they are zero heat! I loved how this had a mix of beans and TVP crumbles in it. The TVP is technically optional, but not really because TVP makes everything excellent. I made a half recipe of this so I used a whole tin of kidney beans and a half tin of black beans, so I guess it is red black bean chili. I also swapped out the frozen onion and capsicums for fresh onion and celery. For the spices I used a heaped tsp of smoked paprika instead of chili powder and chipotles, and I also added some corn kernels because I had them. Served over brown rice and baby spinach with some sour cream on top.
Rating: :)



Taco Salad with Corn and Black Bean Salsa: I love taco salads in summer, such a great combination of fresh ingredients. This salad has black beans, corns, coriander, lettuce, tomatoes, avocado, and tortilla chips. I used a 200g jar of mild taco sauce in place of the salsa with the beans, and I also left out the scallions. Topped with some plain soy yoghurt (rather than sour cream) with some grated Vegusto cheese on top.
Rating: :)



Asian Noodle Salad with Peanut Dressing: I love peanut butter noodles, hot or cold! This has carrot and green peas in it, but I also added some diced marinated tofu. I also used diced celery instead of water chestnuts, and obviously left out the chili flakes.
Rating: :)



Suddenly Sushi Salad: Sushi salads and bowls are another one of my favourites in summer. This one has a layer of baby cos, a layer of sushi rice, and then a layer of a heart of palm mixture. The heart of palm is shredded and then mixed with carrot, cucumber, and soy sauce for a really nice addition. Topped with avocado, some optional marinated baked tofu, avocado, pickled ginger, and nori shreds. This said is serves four but really it was three serves.
Rating: :)



Sesame Soba Salad: Yes, more noodle salads! This one featuring a wonderful dressing made from sesame oil, soy, hoisin, rice wine vinegar, and ginger. I left out the sririacha. I left out the scallions, and I mixed in some shredded baby cos instead of cabbage, grated carrot, and dived marinated tofu. I also added some extra hoisin in the dressing because I love hoisin.
Rating: :)



Homestyle Hash Burgers: These were a bit of a disaster in the structural sense, the mix was too loose to really make patties with, even after adding in some gluten flour (my own addition, not in the recipe), so I ended up just kind of cooking it as a big mess and trying to flip parts of it. But it still tasted good! It has thawed and mashed potato gems (tater tots) in it, which was fun. Also lentils and vegetables. I did swap out the roasted peppers for grated carrot, so that may have contributed it to it falling apart. I served these on buns with lots of ketchup and a side of more potato gems.
Rating: :)



What has been going on with you all?

Cute Kitty Photo of the Post

Mirabelle just hanging around on the scratching post in the sun room.