Synopses & Reviews
Flavorful vegetarian versions of America's favorite one-dish meals: ramen, pho, bibimbap, dumplings, and burrito bowls
A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to
capture the full flavor of all the one-bowl meals that are the rage
today -- but in vegetarian form. With the bowl as organizer, the
possibilities for improvisational meals full of seasonal produce and
herbs are nearly endless. Volger’s ramen explorations led him
from a simple bowl of miso ramen to a glorious summer ramen with corn
broth, tomatoes, and basil. From there, he went on to the Vietnamese
noodle soup pho, with combinations like caramelized spring onions, peas,
and baby bok choy. His edamame dumplings with mint are served in soup
or over salad, while spicy carrot dumplings appear over toasted quinoa
and kale for a rounded dinner. Imaginative grain bowls range from
ratatouille polenta to black rice burrito with avocado. And unlike their
meatier counterparts, these dishes can be made in little time and
without great expense. Volger also includes many tips,
techniques, and indispensable base recipes perfected over years of
cooking, including broths, handmade noodles, sauces, and garnishes.
Review
"Bibimbap fits into the current craze for bowls: grain bowls, ramen, pho and more. And I found my new favorite bibimbap recipe in a book that celebrates them all: Bowl, by Lukas Volger. Bonus: Volger’s recipes are all vegetarian." The Washington Post
Review
"Lukas Volger's new book, Bowl, brims with brilliant noodle-broth ideas. Cherry-pick the toppings you like, or follow the full recipes—either way, you'll be floored by just how delicious this dorm-room classic can be." Oprah.com
Review
"Lukas Volger is a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up." New York Times
Review
"In his new cookbook Bowl onetime Willamette University Student Lukas Volgersets out to create vegetarian versions of the Asian specialties, focusing on how using seasonal ingredients make these dishes more fresh and flavorful than their meaty counterparts." The Oregonian
Synopsis
Vegetarian one-dish meals for ramen, pho, bibimbap, dumplings, and burrito bowls
About the Author
Lukas Volger is the author of two other cookbooks, Veggie Burgers Every Which Way and Vegetarian Entrees that Won't Leave You Hungry; founder of Made by Lukas, the Brooklyn-based maker of premium veggie burgers; and editorial director of the biannual magazine Jarry. His accessible, whole foods-based approach to vegetarian cuisine has been featured in national and local print, radio, TV, and online, including The Splendid Table and The New York Times. He lives in Brooklyn.