BISH BASH BOSH!: Amazing flavours. Any meal. All Plants. The brand-new plant-based cookbook from the bestselling #1 vegan authors. Henry Firth
a big pinch of salt
a big pinch of black pepper
1 tsp chilli flakes
1 x 400ml tin full-fat coconut milk
50g ground almonds
2cm piece fresh ginger
2 garlic cloves
1 tsp ground turmeric
1 tsp ground cumin
1 tsp garam masala
½ tsp chilli powder, optional
200g green beans
250g coconut yoghurt
30g flaked almonds
20g fresh coriander
Preheat oven to 180°C | Roasting tin | Grater
First prep and cook the veg | Trim the cauliflower and break it into 3cm florets | If your cauliflower has a lot of good-looking leaves, reserve them to add to the dish near the end | Trim the carrots and cut them into 3cm chunks | Spread the vegetables over a roasting tin and drizzle with the oil | Season with big pinches of salt, pepper and the chilli flakes | Toss to coat the vegetables with the oil and spices | Put the tin in the oven for 15 minutes
Meanwhile, pour the coconut milk into a mixing bowl | Add the ground almonds and stir | Peel the ginger by scraping off the skin with a spoon then finely grate it | Peel and grate the garlic | Add the ginger, garlic, turmeric, cumin, garam masala and chilli powder, if using, to the bowl | Stir everything together until it’s really well mixed
After 15 minutes, take the tin out of the oven and pour the coconut paste and green beans over the vegetables | Put the tray back in the oven for 20 minutes, until the cauliflower pieces have started to blacken at the edges | 10 minutes before the end of cooking, add any reserved leaves, if using
Remove the tin from the oven and stir through the coconut yoghurt | Season to taste and add more chilli powder if you like a hotter curry | Sprinkle over the flaked almonds and fresh coriander and serve
This is our take on the classic Spanish omelette. It’s a great way to use up leftover cooked veggies, so feel free to use whatever you have – just aim for about 400g in total. If you want to up the protein content, replace 100g of the veg with crumbled firm tofu.
SERVES 4
200g waxy new potatoes, such as Jersey Royals
100g Tenderstem broccoli
100g asparagus
1 red pepper
100g cherry tomatoes
1 medium red onion
1 garlic clove
1 fresh red chilli
3 tbsp olive oil
175g gram flour
1 tbsp salt
175ml water
Preheat oven to 180°C | Large saucepan | Large baking tray | Large frying pan | Medium frying pan
Wash and thinly slice the potatoes and put them into the saucepan | Fill the pan with cold, salted water and place over a high heat | Bring to the boil and cook for 10 minutes | Drain and set aside
Meanwhile, prepare the rest of your veg | Trim the broccoli and asparagus and cut them into bite-sized pieces | Cut the pepper in half, cut out the stem and seeds and chop into bite-sized chunks | Spread the broccoli, asparagus, pepper and tomatoes evenly over the baking tray | Put the tray in the oven to cook the veggies for 20 minutes
Peel and thinly slice the red onion and garlic | Rip the stem from the chilli, cut it in half lengthways, remove the seeds and finely chop | Put the large frying pan over a medium heat and add 2 tablespoons of the olive oil | Add the onions and sweat, stirring occasionally, for 8–10 minutes, until translucent | Add the garlic and chilli and cook for a further 3–4 minutes | Remove from the heat and set aside
Sift the gram flour and salt into a large bowl | Gradually add the water, whisking constantly until you have a smooth batter (you may not need to use all the water) | Tip all the cooked vegetables into the batter and stir to cover
To cook the tortilla, put the medium frying pan over a medium heat and add 1 tablespoon olive oil | Pour in the batter with all the vegetables and cook for about 20–25 minutes, until the edges are golden and crispy
Gently loosen the edges with a spatula or spoon and remove from the pan, cut it into slices and serve immediately | We love to serve this with a little rocket on the side
If you’re looking for a really quick and easy spaghetti dish, then look no further! Everything goes into the same pot and the water the pasta cooks in then becomes the sauce. It’s saucier than a typical pasta, but it’s quick, easy, delicious and we love it!
SERVES 4
1 small red onion
2 garlic cloves
75ml olive oil, plus extra for drizzling
1 tsp salt
400g cherry tomatoes
½ tsp chilli flakes
2 tbsp red wine (or red wine vinegar)
1 litre boiling water
400g spaghetti
a handful of black olives (we like Kalamata)
black pepper
20g fresh basil leaves
Large saucepan with a lid on a medium heat | Kettle boiled | Fine grater or Microplane
First make the tomato sauce | Peel and thinly slice the red onion | Peel and grate the garlic | Pour the olive oil into the saucepan | Add the sliced onion and salt and fry for 5–7 minutes, stirring occasionally, until the onion is soft and translucent | Add the garlic to the pan, stir it in and cook for a further 2 minutes | Add the tomatoes and stir them around for 2 minutes, until the skins start to split | Sprinkle over the chilli flakes and pour in the wine, stirring to coat the tomatoes
Pour the boiling water into the pan | Add the spaghetti, let it soften and then move it around with tongs in the pan until it’s well submerged | Put the lid on the pan, turn up the heat and bring to the boil | Take off the lid and cook at a rolling boil for 10–12 minutes, moving the pasta in the water fairly often to ensure it cooks evenly (it’s easiest to do this with tongs)
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