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Pantry Cooking and Kitchen-Sink Capellini Recipe Did you happen to catch The New York Times article A Vegan Resolution over the weekend? The piece discusses eating vegan as part of a resolution to healthy meals in 2013. (Isn't it great to see veganism in mainstream media?) The article also issues a challenge: take an inventory of your pantry, refrigerator and freezer and cook for a week without buying anything except foods that your family eats on a daily basis, such as bananas.

That's quite a challenge, but it's the perfect way to clean out your kitchen for starting afresh in the new year. Did you know that Vegan Unplugged by Jon Robertson with recipes from Robin Robertson is not only a power-outage survival guide, it's also a pantry cuisine cookbook? It's full of delicious, easy to make dishes such as Almost Instant Black Bean Chili, Pantry Pasta Salad and Fire-Roasted Blueberry Cobbler that are made from everyday ingredients you probably already have in your kitchen. It's a must have book for anyone who wants to discover the ease of cooking great-tasting pantry cuisine. Once you start cooking with it, you'll have your kitchen cabinets cleaned out and ready to start anew in no time!

Here's a fast and easy recipe from Vegan Unplugged that uses ingredients you more than likely have on hand right now:

Kitchen-Sink Capellini
With so many goodies in this flavorful dish, you can omit an ingredient or two and it will still taste great. If you have Kalamata or other imported olives on hand, use them instead of the regular sliced black olives.




Posted by Dianne at 2:19 PM Labels: Jon Robertson, Pantry Cooking, Pasta, Recipe, Robin Robertson, Vegan, Vegan Unplugged
