Does it seem like we're all eating out of bowls lately? I'm not talking soup or milk and cereal. I mean nutrient-dense, veggie-rich, whole-grain, irresistibly flavorful meals in a bowl. Suddenly they're popping up like spring daffodils, and they're everything. That's why we're drooling over the new cookbook Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals by Lukas Volger.
This is basically all your "eat better" New Year's resolutions in one cookbook. Bowl is loaded with fresh, easy, satisfying recipes from every cuisine, along with some pantry lists and DIY condiments (pickled red onions). These are the recipes we've been waiting all winter for. The recipes that will make us feel like it really is spring even if it's still gray outside.
It was hard, but we picked out three of our favorite recipes from Bowl: farro with steamed vegetables, toasted walnuts and pesto-ricotta cream; roasted vegetable bibimbap; and black rice burrito bowl. Hello, #CleanEatingGoals!
Steamed vegetables, toasted walnuts, pesto-ricotta cream
Farro — a grain similar to but not the same as barley, emmer and spelt — has a good deal of substance. Rich and creamy things, such as the ricotta amped up with pesto in this recipe, are complementary. Use a good, fresh-made ricotta that’s light and fluffy rather than grainy and dense. For the vegetables, instead of the carrots, beans and potatoes here, asparagus and snap peas are terrific, as are chunks of ripe tomato, summer squash, roasted winter squash or any type of leftover roasted vegetables. Lastly, farro shouldn’t be added straight to boiling water, or the insides will split the husks open. Cover it with cold water and place over the heat so that the grains heat up gradually, and the result will be much more attractive.
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