- Hardcover: 192 pages
- Publisher: Kyle Books (January 12, 2017)
- Language: English
- ISBN-10: 085783391X
- ISBN-13: 978-0857833914
- Product Dimensions: 8.2 x 0.8 x 10.5 inches
- Shipping Weight: 1.9 pounds (View shipping rates and policies)
- Average Customer Review: 6 customer reviews
- Amazon Best Sellers Rank: #88,046 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
+ $3.99 shipping
Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment Hardcover – January 12, 2017
This month's Book With Buzz: "The Lying Game" by Ruth Ware
From the instant New York Times bestselling author of blockbuster thrillers "In a Dark, Dark Wood" and "The Woman in Cabin 10" comes Ruth Ware’s chilling new novel, "The Lying Game." See more
Frequently bought together
Customers who bought this item also bought
About the Author
Nina Olsson is a recipe maker, photographer and author of the vegetarian food blog NourishAtelier.com. She has worked creatively with food for magazines for 10 years and is an award-winning art director, stylist and designer. She is the art director of Buffe, Sweden's most read monthly magazine.
Browse award-winning titles. See more
Top customer reviews
It came at me like a dark horse because a book about bowl food didn't really tempt me the first time I heard about it. But I kept seeing wonderful pictures on Nina Olsson's Instagram feed (which I started to follow after discovering her blog, Nourish Atelier) and decided to take a chance on it. I'm so glad I did! This little gem ended up being a go-to book in my growing cookbook collection.
It's a vegetarian cookbook and I'm a long-term vegetarian who recently turned vegan but this poses absolutely no problem. Quite a few recipes are vegan from the get-go and the others are super easy to veganize, thanks to Nina's helpful tips. She also mentions gluten-free alternatives whenever possible.
From its stunning photography to the delicious recipes, this book is a delight. Nina Olsson has a genius way with combinations of flavors and textures and the seasoning is always on point. It's very rare to see so many «accomplished», fully-rounded recipes in a blogger's cookbook. Sometimes you might raise an eyebrow at the number of ingredients in a recipe but rest assured that they're here for a reason and that you'll be glad of each and everyone of them when it's time to eat. And most ingredients that are required you will probably already have in your kitchen. For those you don't have, I highly recommend that you track them down for they're will be a truly amazing addition to your pantry in the future. For me, it was items such as jackfruit, tamarind paste or curry leaves. Now I always have several cans of jackfruit ready to be used for some delicious dishes.
I made quite a few recipes from this book and I can't wait to make even more. So I'm writing this review in the hope that it will convince skeptical people to take a chance on this book as I did myself a few months ago.
In no particular order...
Key Lime Cream → Hide your spoons! This stuff is addictive and you'll want to eat more than your share. The recipes says it's for 2 people but that makes for a very generous portion. I'd serve it to 4 people to round up a nice meal. The creaminess from the cashews and coconut is a perfect foil to the tang of the lime. It's a very rich dessert but it doesn't sit heavily on your stomach. Bonus: it's 100% vegan.
Moroccan Harissa Salad → So good. The dressing alone is pure delight and can be used elsewhere if you feel so inclined. The freshness of the mint, sweetness of the raisins and carrots, the crunch of the almonds, the comforting chew of the roasted cauliflower... Just writing about it makes me want to eat some.
Neatballs → So versatile! I've made them several times. The first time I followed the recipe exactly as it was written and other times I adjusted it to work with whatever ingredients I had on hand. They turn out delicious whatever you add to them as long as you roughly keep to the proportions given. Don't skip the breading part. I did that once out of sheer laziness and that batch was my least favorite of them all. The bread crumb coating truly gives them a little something extra.
Rendang → My only failure from the book. But it's not the recipe's fault. There was a typo saying «200g of coconut» instead of «200ml of coconut» so that was way too much coconut. And some fresh lemongrass is required for the curry paste. I had never cooked with fresh lemongrass before and didn't know I was supposed to only use the tender, white part inside of the herb. So I ended up with a very stringy paste because it couldn't blend smoothly. But the flavors were awesome and I will make it again now that I know what went wrong. And it wasn' a complete loss because I repurposed some of it into neatballs with an Asian kick and it worked like a charm. I love how you can mix and match and play with everything in this book. And the typo will probably be removed from more recent printings of the book.
Sunchoke Soup → Divine! The seasoning is so on point that I didn't have to adjust anything, which hardly ever happens. Don't skimp on the wine. It gives the soup quite a depth of flavor. One of the best soups I've ever eaten. Creamy and flavorful. Comforting and very elegant at the same time.
Leek Soup → Not quite as flavorful as the Sunchoke Soup. It's a very good Vichyssoise recipe but, coming from my Suchoke Soup high, it tasted a bit bland initially. And it should be mentioned that Vichyssoise has never been a favorite soup of mine anyway. But a bright splash of a citrusy sauce (the dressing from the Moroccan salad) brought it to the next level.
Fish-Free Bouillabesse → So good! It even passed the «carnivore test» when I shared some with my partner. It's highly customizable depending on what vegetables you have on hand. The broth is delicious and I recommend not skipping the Rouille sauce. It rounds up everything very nicely. It's delicious with a piece of crusty bread spread with (vegan) butter. Bonus: it's a super light recipe which would be ideal after you've over-indulged.
Pear & Spicy Seitan Salad → Nice combination of flavors. I found it truly shone with the addition of some crunchy toppings ( I used the seroendeng from the Ramen Wonder. A mix od roasted peanuts and coconut) and a dollop of creamy sauce on the side. I suspect you could make this salad year-round by swapping another fruit for the pear (which is cleverly grated into a light slaw).
Butternut Squash & Avocado Salad → I would never have thought to pair the ingredients for this salad but what a great combo in the end! Roasted butternut squash, Puy lentils, baby spinach, walnuts, red onion & avocado? It works so well. I loved it best when eaten fresh, with the squash and lentils still a bit warm.
Ramen Wonder → Another winner. The broth is truly delicious and a bit on the spicy side (but not too much ! It's perfect) and it beats anything you can buy at an Asian restaurant. The ramen itself is optional I found. I added some the first day I made it but did without when I ate the leftovers as there were plenty enough vegetables to keep me satisfied. I love that it is fully customizable. You can have a table-full of different add-ins and toppings and everyone can choose what to put into their bowls. Or you can make it super simple with only a few add-ins and it will still be extra delicious.
Miso Happy → Ramen's Wonder's little cousin. It's very good and reminded me of the miso soup served at Japanese restaurants. There's beauty in its simplicity and purity. Very light and perfect for those days you want something warm but not overly heavy on the calories front. I like it a lot but I have to say I prefer the broth from the Ramen Wonder.
Pulled Jackfruit → My first experience with jackfruit and it certainly won't be the last! The pieces are simmered in a homemade BBQ sauce and then served alongside a light cabbage/apple slaw and some sweet potatoes fries. I liked the sauce but I'll use my regular BBQ sauce recipe next time I make it since I found it a bit on the thin side. But then I'm a thick, sweet & smoky BBQ sauce lover so I'm biased.
Tempeh Steaks → Delicious! Triangles of tempeh spend some quality time in a nice marinade before being coated in a coconut/sesame crust. Will definitely make again and again. Highly customizable by using other seeds or nuts for the crust.
Cabbage & Seaweed Pickle → My first experience with pickling. I had a bit of this at each meal until I ran out.
Pictured below are most of the dishes (in one form or another) I've just reviewed.
This was a long review but I feel I've only barely scratched the surface of what this book still has to offer. It's always a pleasure to choose a new recipe to make and to know you're in very good hands.
I cannot recommend this book highly enough. Buy it. You will not regret it.