Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment by Nina Olsson

Search this book for Recipes »

Notes about this book

  • Frogcake on September 02, 2017

    MIDSUMMER SALAD -Herbed baby potatoes with eggs, yogurt and mustard. This was delicious; another light potato salad for my salad repertoire. I used light mayonnaise and low fat yogurt, then followed the recipe as written. I wouldn't change anything else. It's also quite a pretty salad with the mixed greens contrasting with the egg and potato. Diced apples provided a nice subtle sweetness.

Notes about Recipes in this book

  • Aubergine and pepper soup

    • Hellyloves2cook on April 27, 2020

      Yet another lockdown recipe I tried from this amazing book. This soup is quite rich with all the flavours and nuts. It is a thickish soup too. I enjoyed even more so the following day. Not all my family raved about this, it has to be said, but I really liked the flavour and texture combination.

  • Leek soup

    • Hellyloves2cook on April 27, 2020

      I made this one lunch time as a part of my lockdown challenge which is to work my way through all the recipes I have marked out to try out. I have chosen just a few select books to cook from; this book being one of them. I used the veganised version to make this soup as I have a dairy allergy. This required me to make vegan creme fraiche which uses soaked cashew nuts. This soup is very rich and heavy but pleasant. It is also incredibly thick (probably due to the cashew nut creme fraiche); I needed to keep letting it down with water. Divided response ... My youngest son loved it very much; my husband and I found it to be nicer with the addition of more water. The leftovers by the next day had really congealed and required addition of yet more liquid - my teenage son was more than happy to finish it off for lunch though.

  • Smoked tofu and green pea salad

    • Hellyloves2cook on April 27, 2020

      There are many elements to this dish. Spiralising the courgettes, roasting the seeds and nori, sauteing the tofu after pressing it, making up the creme fraiche (for the vegan version) - which I didn't do in the end as I have made this so many times over a short period - I was over it. I made another horseradishy dressing instead. I swapped the green cabbage for a red cabbage (its what I had in the fridge) and used a Cos lettuce rather than a Romaine. Despite the various elements to create this salad IT WAS TOTALLY WORTH IT! Yes! This is delicious. It wasn't on the table long before it was hoovered up by my husband and sons. I myself took my time to savour this delightful salad. I will most definitely repeat this ... and make the vegan creme fraiche beforehand so I can simply have it all ready to go.

  • Stockholm scramble

    • Hellyloves2cook on April 27, 2020

      Really quite subtle flavours in this scrambled tofu but very delicious. Served with slice of sourdough, avocado and tomatoes.

  • Yogisha soup

    • Hellyloves2cook on April 27, 2020

      Really nice soup for an autumnal day. The family all liked this.

  • Baja Mexican

    • Hellyloves2cook on April 27, 2020

      Another delicious creation in this book. A beautiful tasty bowl of different elements coming together. served with avocados, organic corn tortilla chips, hemp seeds and spinach and a tasty tomato salsa. A big thumbs up!

  • Donburi

    • Hellyloves2cook on April 27, 2020

      Yet another lockdown recipe knocked off from this book. I have never had Donburi before so these was a real treat for me. I loved making it. Basically it is a rice bowl and here served with aubergine, mushrooms and pickled cabbage. The cabbage is fast pickled which you do at the start. The sauce was straight forward to make. The veggies are stir fried and the sauce is added. Serve in a bowl with the rice and some thinly sliced raw veggies . Once you have done the prep it is quick to bowl up and serve. A definite success.

  • North African aubergine stew

  • Rendang

    • Hellyloves2cook on April 27, 2020

      I made this while in Lockdown - yet another one from this book! Now while the result was lovely, I had to alter the recipe as I went along because I felt it needed to be. I swapped out the seitan (to make it GF) for 400g can of organic Jackfruit which I drained. I squeezed the water out of each piece too. The recipe calls for 250g shredded coconut. This was way too much by the time I weighed it out - so I only used 100g (and even that was a lot). The recipe calls for 300g Parsnips or other veggies - I used a mix of parsnip and carrots. However no mention in the recipe of how to prepare them. No chopping or what size etc - I chopped the veggies into bite sized pieces. The curry was also very dry after reducing liquid down -the photo in book is not a dry curry, so I added a cup of water to the pan. It was a lovely but extremely coconutty dish that required adapting. For inexperienced cooks this may turn into a disaster.

  • The loyal lentil chilli

    • Hellyloves2cook on April 27, 2020

      One word - fabulous! Apparently it is the one of the most made and most loved recipes from Nina Olsson's blog. I say you must try this.

    • WandaA on July 22, 2020

      We enjoyed this Chili very much. Very interesting and deep flavours. To me it was a mix of a chili and a curry which is actually a good thing. As my husband said this is a dish with a gold rating! Definitely will make this again.

  • Back to the roots

    • Hellyloves2cook on April 27, 2020

      Several components to this dish but worth the time and effort. Just pop on some tunes and enjoy the process because the reward was pretty joyful.

  • Tempeh steaks

    • Hellyloves2cook on April 27, 2020

      A chilled marinated tempeh - ooh la la. Easy to do - it made lots and lots. Could divide servings by three for 2 people. I saved what was left to have cold with other dishes.

  • Buddha bowl

    • VineTomato on December 23, 2018

      A crazy list of ingredients! The end result is good, I'll make it again but with the long list of ingredients, unless you are making it for a crowd you need to plan to eat it for a few days to get through everything!

  • Pulled jackfruit

    • sarahj22 on July 24, 2020

      I really enjoyed this. First time cooking with jackfruit (I used a tin of the pre-shredded stuff) and it hit the spot as a substitute for pulled pork. Portions are pretty huge - we both had seconds and still ended up with leftovers.

    • etcjm on December 28, 2019

      Only cooked the jackfruit element with pre-made BBQ sauce. Took longer to cook to stringy stage than said but apparently some tins take ages, some not so much. Very easy. Great texture for meat sub, and it was enjoyed by the visiting vegan!

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 085783391X
  • ISBN 13 9780857833914
  • Linked ISBNs
  • Published Jan 12 2017
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom, United States
  • Publisher Kyle Books

Publishers Text

Inspired by home cooking and ingredients from around the world, Nina Olsson's eclectic mix of recipes - which are all vegetarian, and often vegan and gluten-free too - are based on her hugely popular blog,, and showcase plant based bowl food at its best. They include such indulgent and delectable dishes as Cosmic Green Smoothie, Loyal Lentil Chilli, Laksa Lux Bowl, Watermelon Poke Bowl and Almond filled Dumplings in Blackberry Sauce. From smoothies and salads to noodles and grain, every bowl, whether just for one or for sharing, is brimming with vitality and health, embracing a food philosophy that emphases all round balance and fun.

Other cookbooks by this author