BOSH!: Simple Recipes. Amazing Food. All Plants. The fastest-selling cookery book of the year. Henry Firth
in every mouthful. If you have the time, trust us, the Mezze Cake is worth it.
Mezze Cake (here)
Tomato & Pomegranate Salad (here)
Falafel BOSH! Bowl (here)
Popcorn Falafel (here)
Baba Ganoush (here)
All the Hummus (here)
THE BIG BOSH! ROAST
No Sunday (or Christmas Day!) is complete without a roast dinner and all the trimmings. There are step-by-step instructions here.
Mushroom Wellington (here)
Rosemary & Thyme Roast Vegetables (here)
Red Wine Gravy (here)
CREAMY CARBONARA
This is everything a carbonara should be: creamy, rich and comforting. The smoky, flavourful mushrooms complement the thick, satisfying pasta sauce perfectly. A truly fantastic option for a delicious midweek dinner.
SERVES 4
6 portobello mushrooms (about 250g)
5 tbsp soy sauce
20ml maple syrup
20ml apple cider vinegar
20ml olive oil
130g cashew nuts
5 garlic cloves
190ml plant-based milk
10g nutritional yeast
150g silken tofu
300g spaghetti
125g garden peas
handful flat-leaf parsley or rocket leaves, to serve
Preheat oven to 200°C | Line a baking tray | Liquidiser | Small saucepan of boiling water on a high heat | Large saucepan of salted water on a high heat
Slice the mushrooms thinly | Pour the soy sauce, maple syrup, cider vinegar and olive oil into a bowl and whisk to combine | Add the mushrooms, making sure the slices are well covered in the marinade and set aside
Meanwhile, put the cashews in the small saucepan filled with boiling water and boil for 15 minutes
Take the mushroom slices out of the bowl and lay them out evenly on the lined baking tray | Add the whole garlic cloves and pour over the marinade | Bake in the hot oven for 25–30 minutes, until they have shrunk in size and begun to crisp very slightly
Drain the cashews and put them into the liquidiser along with the plant-based milk, nutritional yeast and tofu | Whizz to a very smooth cream and then set aside
Add the pasta to the large pan of boiling salted water and cook until al dente, following the instructions on the packet | Add the peas for the last minute of cooking | Fill a mug with pasta water and set aside | Drain the pasta and peas through a colander and tip the pasta back into the cooking pot
Pour the carbonara cream and 3 tablespoons of the pasta water over the pasta and stir everything around until the pasta is well covered in the cream | Take the mushrooms out of the oven and fold them into the creamy pasta | Add another splash of pasta water, if needed, to give a nice, loose, creamy consistency
Garnish with the fresh parsley or rocket (or any other green, leafy salad) and serve immediately
MUSHROOM PHO
Nothing beats a hearty pho soup. Traditionally, pho is made with a deep stock that’s been brewing for hours, or even days. We’ve used a shortcut but retained the pho richness through the delights of shiitake mushrooms, star anise and tamarind paste. Just make sure you have enough liquid and add more water if you need to.
SERVES 6
2 onions
4 garlic cloves
15cm piece fresh ginger
3 fresh red chillies
16 shiitake mushrooms
6 tbsp sesame oil
150ml fresh orange juice (not from concentrate)
2 tbsp tamarind paste
4 star anise
2 cinnamon sticks
3 litres water
100ml soy or tamari sauce
100ml maple syrup
10 button mushrooms
300g flat rice noodles
4 spring onions
2 handfuls fresh coriander
2 handfuls fresh mint
150g beansprouts
200g pak choi
sriracha and soy sauce, to serve
Large saucepan on a medium heat
Peel and coarsely chop the onions and garlic | Peel the ginger by scraping off the skin with a spoon and chop coarsely | Rip the stem from one of the chillies and chop, removing the seeds if you prefer a milder flavour | Trim and roughly slice 6 of the shiitake mushrooms
Heat 3 tablespoons of the sesame oil in the large saucepan and add the chopped onion, garlic, chilli, ginger and the sliced mushrooms | Cook for 10–15 minutes, stirring continuously until everything has softened
Add the orange juice, tamarind paste, star anise and cinnamon sticks and continue to stir for another 3 minutes | Add the water, soy or tamari sauce and maple syrup
Turn up the heat, bring to the boil, then turn it down again and simmer for 10 minutes, until reduced by about one-sixth | Strain the liquid into a large bowl through a sieve | Rinse the pan
Put the pan back on a high heat and add the remaining 3 tablespoons sesame oil | While the oil is warming, trim the remaining 10 shiitake and the button mushrooms and add them to the pan | Fry for a couple of minutes, until very slightly browned | Pour all the pho liquid back into the pan | Add the rice noodles and cook for about 3–4 minutes, or according to the timings on the packet
Finely slice the spring onions and put them in a small pile on a large plate | Pick the leaves from the coriander and mint and put them on the plate | Trim and finely slice the remaining chillies, removing the seeds if you prefer a milder flavour, and put them on the plate along with the beansprouts
Trim and quarter the pak choi and add it to the soup | Take the whole pan to the table along with the plate, with a ladle for people to serve themselves and chopsticks for them to add their own fresh herbs, vegetables and chillies | Serve with soy sauce and sriracha on the side | Best eaten as soon as it’s ready!