Books

 

BOWL_3D

Bowl
Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals
(click the cover to download recipe postcard)

Advance praise for Bowl:

“The flavorful broths, exciting spice, and verdure of Asian bowls from ramen to pho are appealing for good reason. To offer vegetarian versions of these bowls is a challenge that’s well met by Lukas Volger in this thorough and handsome book. Whether broth-based bowls or bowls centered around grains, these are fresh, creative, grounded-in-experience recipes that I look forward to making and eating.”
—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone

“Lukas Volger has assembled a lovely collection of meatless recipes, from classic ramen noodles to rice dishes, dumplings and fragrant broths, all served forth in the appropriate vessel—the time-honored bowl. If you love a meal in a bowl (and beautiful vegetables) as I do, this inspiring cookbook makes a fine guide.”
—David Tanis, author of One Good Dish and A Platter of Figs

“What a gift to anyone who loves vegetables. If vegetarian options as richly rendered as these recipes were available on menus, a lot more of us would be ordering them, and if this book were a restaurant, I would be a regular.”
—Louisa Shafia, author of The New Persian Kitchen

“Ever the fan of eating meals in a bowl, Lukas has composed a cookbook that is informative, useful, and beautiful.”
—Sara Forte, author of Sprouted Kitchen and Sprouted Kitchen Bowl + Spoon

On sale March 8, 2016 | Preorder on Amazon, Barnes & Noble, Indiebound

Paperback | 256 pages | ISBN: 978-0-54432-528-9 | $25.00 US



Veggie Burgers Every Which Way
Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers—Plus Toppings, Sides, Buns and More

Buy now: Amazon, Barnes & Noble, Indiebound

Paperback | 192 pages | ISBN: 978-1-61519-019-5 | $16.95 US



Vegetarian Entrees that Won’t Leave You Hungry
Nourishing, Flavorful Main-Course Dishes That Fill the Center of the Plate

Buy now: Amazon, Barnes & NobleIndiebound
Paperback | 256 pages | ISBN: 978-1-61519-033-1 | $17.95 US

24 responses to “Books

  1. Pingback: On Ryan’s Plate: Bacon Veggie Burgers « On Anna's Plate

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  5. Pingback: Roasted Butternut Squash and Black Bean Burgers | TheUnderCoverCook.com

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  7. Lindsay Clarke

    LOVE your book Vegetarian Entrees! I saw you at our little bookstore here in Boise Idaho, bought the book, and I am truly enjoying tit. I have made several recipes, and tonight I made the Penne with Kale. Absolutely fantastic. I must say out of all the cookbooks that I have this is definitely one of my favorites it makes it easy to cook in season, and with local ingredients. Thank you!

  8. Pingback: Sweet Summertime « grainorshine

  9. Pingback: Vegan dinner – veg and tofu over soba noodles « bookwormbethie

  10. Pingback: Lukas Volger’s Bulgur Salad with Kale and Feta | Brooklyn Based

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  12. Pingback: Gettin’ Veggie With It | Brooklyn Based

  13. Pingback: Soba salad, big burgers and chips | The Lentil Institution

  14. Dodi

    So excited to have bought your Veggie Burger book. Already toasted some gluten-free breadcrumbs per your instructions and am ready to try my first burger recipe! My question to you is this: do you have any info you can share about when it is OK to substitute one bean for another or how to know what bean will work well with other ingredients? Years ago a vegetarian cooking coach told me you can always substitute any bean for another. But my guess is that you have some ideas about which beans to use when – whether it’s about consistency, flavor, or other factors? Obviously, color would make a difference in say a white bean burger. But is it OK to use a differently colored bean? Or a different example, I have a bag of “Light Red Kidney Beans”. Can I use these successfully in your “Quinoa, Red Bean, and Walnut” burger? Thanks in advance for any pointers!!

    • Hi Dodi- Yes you can absolutely substitute other beans. I find that most dried/canned beans that are similar in shape/size can be swapped for these kinds of recipes. I wouldn’t swap pulses (like lentils or split peas) for kidney beans, but kidney beans for cannellini, navy, or black beans is completely fine. Chickpeas have a slightly firmer texture, which means they’ll affect the finished burger differently. But add the breadcrumbs or other binder bit by bit, until you have a semi-moist texture that just coheres, and you’ll be good to go. Let me know how it works out!!

  15. Pingback: These Brooklyn-Made Patties Put the Veggie in Veggie Burger—and They're Delicious - Edible Brooklyn

  16. Pingback: The Official 2015 vegetarian cookbook list for newbies and the recommitted

  17. Pingback: La despensa vegana – El tofu (VI) | Veganizando

  18. Like your book Vegetarian Entrees very much.

  19. Pingback: La despensa vegana – El tofu (VI) – Veganizando

  20. the cover for your latest book is GORgEOUS!!!!

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