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âAn of-the-moment healthy food trend . . . smart, simple recipes that range from Fennel Pho to Summer Squash Dumplings and a Black Rice Burrito Bowl.ââWell Good, âThe 10 Most Exciting Health Books to Read in 2016â 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 todayâbut in vegetarian form. With the bowl as organizer, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless. Volgerâs 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. Photographs by Michael Harlan Turkell.  âBrims with brilliant noodle-broth ideas. Cherry-pick the toppings you like, or follow the full recipesâeither way, youâll be floored by just how delicious this dorm-room classic can be.ââOprah.com  âExplores vegetarian versions of the best bowl foods from around the globe.ââEpicurious, âThe 30 Most Exciting New Spring Cookbooksâ  âA go-to cookbook for Asian-inspired vegetarian soups, noodle bowls, and dumplings.ââLibrary Journal (starred review) |
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