
A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavour of all the one-bowl meals that are the rage today but in vegetarian form With the bowl as organiser the possibilities for improvisational meals full of seasonal produce & 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 & basil From there he went on to the Vietnamese noodle soup pho with combinations like caramelised spring onions peas & baby bok choy His edamame dumplings with mint are served in soup or over salad while spicy carrot dumplings appear over toasted quinoa & kale for a rounded dinner Imaginative grain bowls range from ratatouille polenta to black rice burrito with avocado & unlike their meatier counterparts these dishes can be made in little time & without great expense Volger also
Includes:: many tips techniques & indispensable base recipes perfected over years of cooking including broths handmade noodles sauces & garnishes