A beautifully simple solution for every hungry vegan, these comforting bowls provide a large helping of plant-powered nourishment with minimal prep and washing up.
Who doesn’t love eating from a bowl? Cupped in hand with a spoon, fork or chopsticks at the ready there is something indulgent and comforting about enjoying your meal straight from a bowl.More and more of us are cutting out animal protein and products from our diets, or at very least reducing them. Liz Franklin reveals how all manner of the truly scrumptious plant-based meals can be created by combining delicious ingredients, textures and toppings together in one bowl. Most of the recipes are built on a rainbow of roasted vegetables, grains, and vegan sources of protein. Included are an array of meals that can be prepared in no time, from smoothie bowls to simple summer salad bowls; quick cold ‘sushi’ bowls to warming bowlfuls of broth or substantial burrito bowls, you’ll have plenty of ideas for hearty and wholesome noodle, rice and grain bowls to enjoy at home. Taking their lead from dishes enjoyed all around the world, recipes include delicious dishes from the Mediterranean, Middle East, Africa and The Americas as well as ideas designed to showcase your own local seasonal produce.
Liz Franklin was food editor of Good Health magazine and is a freelance cook, food writer and stylist who runs a cookery and wine education school in Italy. Based in the south of England, for Ryland Peters and Small she has also written Oils & Vinegars (978-1-84597-596-8), Cooking Italian with Kids’(978-1-84597-703-0), Tea & Treats (978-1-84975-497-2) and The Cookie Jar (978-1-84975-655-6).