BISH BASH BOSH!: Amazing flavours. Any meal. All Plants. The brand-new plant-based cookbook from the bestselling #1 vegan authors. Henry Firth
by the pasta, taste to make sure it’s cooked to your liking | Quickly slice the olives and stir them through the pasta
Divide among bowls, drizzle with olive oil and grind over some black pepper | Garnish with the basil leaves and serve
A gorgeously spicy coconut soup straight from the streets of Bangkok. Try switching out herbs or flavours to make use of what you’ve got in the fridge. Swap the onions for shallots, green beans for beansprouts, coriander for Thai basil… Play around and see what works, just keep the base of spices and herbs consistent.
SERVES 4
5cm piece fresh ginger
2 lemongrass stalks
4 eschalion (banana) shallots
500g mixed exotic mushrooms
1 red pepper
350g cherry tomatoes
5 bird’s-eye chillies
100g green beans
2 x 400ml tins full-fat coconut milk
7 kaffir lime leaves
200ml water
3 tbsp soy sauce
1 tsp coconut sugar
20g fresh coriander
2 spring onions
2 limes
Large saucepan
First prep your veg and aromatics | Peel the ginger by scraping off the skin with a spoon, then thinly slice | Peel the hard outer bark of the lemongrass, roughly chop the tender stalk into three pieces and bash with the heel of a knife | Peel and thinly slice the shallots | If they’re big, roughly chop the mushrooms into bite-sized pieces, otherwise leave them as they are
Cut the pepper in half, cut out the stems and seeds and cut the flesh into 2.5cm chunks | Halve the cherry tomatoes | Rip the stems from the chillies or, if you prefer a spicy soup, keep the stems and spilt the chilli down the middle to expose the seeds | Cut the ends off the green beans and slice them in half
Put the saucepan over a medium heat | Pour in half the coconut milk and bring to a gentle simmer | Add the ginger, lemongrass, shallots and lime leaves and stir very gently for 3–4 minutes | Pour in the remaining coconut milk and the water and simmer for 1 minute | Add the mushrooms and chillies and stir gently for 3–4 minutes
Add the green beans to the pan and stir gently for 1 minute | Add the red pepper, cherry tomatoes, soy sauce and coconut sugar and stir gently to mix everything together | Reduce the heat and leave to simmer for 7–8 minutes | Take the pan off the heat
To finish the soup | Rip the leaves from the coriander and chop roughly | Halve and shred the spring onions | Cut the limes in half and squeeze the juice into the soup | Stir two-thirds of the chopped coriander leaves into the soup, reserving the rest, and simmer for 1 minute | Taste and add more soy sauce for saltiness or lime juice for sourness, if needed | Serve, garnished with the reserved coriander leaves and spring onions
This recipe is super-quick, packed full of flavour and answers the age-old question, ‘what should I do with tofu?’ It’s a great dinner option if you don’t have much time but want something absolutely delicious. Pressing the tofu is really important here as it needs to be the right, firm texture.
SERVES 2
1 x 280g block firm tofu (smoked tofu works well too)
2.5cm piece fresh ginger
1 garlic clove
1 fresh red chilli
4 spring onions
30ml lime juice (about 1½–2 limes)
50g cornflour
vegetable oil, for frying
80g soft brown sugar
4 tbsp soy sauce
160ml coconut water
250g cooked basmati rice, or use 1 x 250g bag microwavable rice, to serve
2 heads pak choi
2 tbsp sesame oil
¼ tsp salt
2 tsp sesame seeds
Tofu press or 2 clean tea towels and a weight such as a heavy book | Fine grater or Microplane | Large frying pan | Line a plate with kitchen paper | Wok | Griddle pan
Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top | Leave for at least 30 minutes to drain and firm up before you start cooking
Meanwhile, peel the ginger by scraping off the skin with a spoon and finely grate it | Peel and grate the garlic | Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer, then thinly slice | Finely chop two-thirds of the spring onions | Ribbon the remaining spring onions and keep to one side to garnish | Cut the limes in half
Put the cornflour in a shallow bowl | Cut the drained tofu into 8 slices and roll them evenly in the cornflour to coat
Place the frying pan on a medium-high heat | Pour enough vegetable oil into the pan to cover the base generously | Heat until a wooden spoon dipped into the oil sizzles around the edges | Lay the tofu in the pan and fry for 5–6 minutes, turning halfway | Drain on kitchen paper
Pour 1 tablespoon oil into the wok and place over a high heat | Add the grated ginger and garlic, the chopped spring onions and the sliced chilli | Stir-fry for 90 seconds | Sprinkle over the sugar and stir until a syrup forms | Stir in the soy sauce and coconut water | Bring to a rolling boil and cook for roughly 15 minutes, until the liquid has reduced by two-thirds | Squeeze in the lime juice | Reduce the heat to low
Heat the rice or cook it following the instructions on the packet
To cook the pak choi, put the griddle pan on a high heat | Cut the pak choi into quarters | Put it in a mixing bowl and toss with the sesame oil and salt | Lay the pak choi on the hot griddle pan, cut-side down, and cook until they get black char lines | Transfer to plates
Place the slices of prepared tofu in the wok, one by one, and toss carefully so they’re well covered in the sticky sauce
Divide the rice between plates | Top with the sticky tofu | Drizzle over any leftover sauce | Garnish with reserved spring onions and sesame seeds | Serve with the chargrilled pak choi