Copyright.
HQ
An imprint of HarperCollinsPublishers Ltd
1 London Bridge Street
London SE1 9GF
First published in Great Britain by HQ
An imprint of HarperCollinsPublishers Ltd 2018
Text Copyright © Henry Firth and Ian Theasby 2018
Photography Copyright © Lizzie Mayson 2018
Henry Firth and Ian Theasby assert the moral right to be identified as the author of this work. A catalogue record for this book is available from the British Library.
Hardback ISBN 978-0-00-826290-7
eBook ISBN: 9780008262914
Photography: Lizzie Mayson
Food styling: Pip Spence
Prop styling: Sarah Birks
Design & Art Direction: Paul Palmer-Edwards, GradeDesign.com
Senior Commissioning Editor: Rachel Kenny
Project Editor: Sarah Hammond
Head of Design: Louise McGrory
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers.
Version: 2019-12-02
Dedication.
This book is dedicated to you, whoever and whatever you are. We hope this book pleases and delights you, and takes you on a journey.
Contents.
Cover.
Title Page.
Copyright.
Dedication.
Welcome.
This book.
Your kitchen.
Fantastic feasts.
01 QUICK EATS.
Creamy Carbonara.
Mushroom Pho.
Guacaroni.
Curry-Crusted Sweet Potatoes.
Sticky Shiitake Mushrooms.
Mini Chilli Bowls.
Quick Puttanesca Spaghetti.
Mini Pizza Tarts.
Nice Spice Rice.
Easy Peasy Pasta.
Pad Thai.
Portobello Mushroom Burgers.
Crispy Chilli Tofu.
Jackfruit Tacos.
Creamy Mac & Greens.
Stir-Fry Noodles.
Sauce Recipes.
Basic Stir-Fry.
Sweet & Sour.
Orange & Ginger.
Black Pepper.
02 BIG EATS.
Mushroom & Guinness Pie.
Sweet & Sour Crispy Tofu.
Irresistible Risotto.
Tom Yum Soup.
Pasta Caponata.
Big Bhaji Burger.
Creamy Seaside Pie.
Creamy Korma.
Pastaball Marinara.
Rogan BOSH!.
Sweet Pepper Fajitas.
Thai Red Curry.
Red Ratatouille Risotto.
Saag Aloo Curry.
Shepherd’s Potato.
Spaghetti Bolognese.
03 SHOWPIECES.
Burrito Samosas.
Massaman Curry.
Giant Burrito Cake.
Mezze Cake.
Ultimate Chilli.
Big Bad Nachos.
Perfect Pizza.
Basic Pizza Dough.
Middle East Pizza.
Avocado Toast Pizza.
Jerk Jackfruit & Plantain Pizza.
Pettigrew’s Paella.
The Big BOSH! Burger.
Rich & Creamy Lasagne.
Spiral Tart.
The Big BOSH! Roast.
Mushroom Wellington.
Rosemary & Thyme Roast Vegetables.
Red Wine Gravy.
‘Fish’ & Chips.
Minted Mushy Peas.
Tartare Sauce.
World’s Best Pesto Lasagne.
04 GREENS & BOSH! BOWLS.
Tomato & Pomegranate Salad.
Lemon & Chilli Griddled Greens.
Ultimate BBQ Coleslaw.
Guacamole Potato Salad.
Falafel BOSH! Bowl.
Beetroot, Onion & Sweet Potato Salad.
Satay Sweet Potato BOSH! Bowl.
Southwest BOSH! Bowl.
The Best-Dressed BOSH! Bowl.
The Big Green BOSH! Bowl.
Make Your Own BOSH! Bowls.
05 SMALL PLATES & SHARERS.
Cauliflower Buffalo Wings.
Shiitake Teriyaki Dippers.
Popcorn Falafel.
Maki Sushi Rolls.
Guaca Maki Rolls.
Satay Maki Rolls.
Bangin’ Veggie Kebabs.
Marinades.
Asian BBQ.
Spicy Shashlik.
Rich Satay.
Hoi Sin Pancakes.
French Onion Soup.
Spanish Tapas.
Jane’s Pan Con Tomate.
Garlic Mushrooms.
Patatas Bravas.
Peri Peri Hasselback Potatoes.
All The Sauces.
Olive Tapenade.
Proper Spanish Aioli.
Rich Satay Sauce.
Baba Ganoush.
Amazing Chilli Sauce.
Ultimate Guacamole.
Bangin’ Salsa.
Fiery Chilli Pesto.
All The Hummus.
Roasted Garlic Hummus.
Sun-Dried Tomato Hummus.
Olive Tapenade Hummus.
Burrito Hummus.
Classic Hummus.
Pesto Hummus.
Guacummus.
Satay Hummus.
Fluffy Naan Bread & Raita.
Basic Naan Bread.
Garlic Naan Bread.
Jane’s Mint Raita.
Peshwari Naan Bread.
Rice 3 Ways.
Perfectly Boiled Rice.
Onion Fried Rice.
Special Fried Rice.
Garlic & Herb Cashew Cheese.
06 COCKTAILS.
Easy Almond Baileys.
Salted Caramel Espresso Martini.
Smoochies.
Watermelon Heaven.
Ginger Ninja.
Fruity Fire.
Mango Hard.
Miami Vice.
Mojitos.
Spicy Mojito.
Ginger & Lemongrass Mojito.
Watermelon Jägerbomb Punch.
07 DESSERTS.
Shirley’s Sheffield Scones.
Chocolate Chip Cookies.
Spanish Beach Churros.
Gooey PBJ Brownies.
Carrot Cake.
Pain Au Chocolat Loaf Cake.
Ultimate Chocolate Fudge Cake.
Aquafaba Chocolate Mousse.
Sticky Toffee Pudding.
Mixed Berry Crumble.
Salted Caramel Chocolate Crunch Tart.
Apple Pear Pie.
08 BREAKFASTS.
Banana Pancakes.
Chocolate Granola.
BOSH! Breakfast Toasts.
Creamy Garlic Mushroom Toast.
Smoky BBQ Beans on Toast.
Tofu Scramble on Toast.
Banana Bread.
The Big Breakfast.
Herb Mushrooms.
Basil Tomatoes.
Hash Browns.
Chocolate Croissant Tearer Sharer.
Simple Japanese Breakfast.
Japanese Pickle.
Breakfast Smoothies.
Turmeric Powershot.
Choconana Protein Shake.
Green Goodness.
Nutrition.
Thanks.
List of Searchable Terms.
About the Publisher.
Welcome.
We’re here to show you how you can eat delightful meals that are both easy to cook and incredibly satisfying, all using just plants.
Let us introduce you to a new way of thinking about food; one that we’ve developed and perfected together over the last three years, and that is becoming increasingly popular.
It involves eating delicious, hearty, even indulgent meals that are both comfortingly familiar and exciting, and without any need for meat or dairy.
It’s also a new way of cooking. Animal products are so ingrained in the human diet that we’ve had tens of thousands of years to hone the art of cooking with them. But the concept of cooking without meat and dairy is still relatively new. Which can only mean one thing: there is so much potential yet to be unleashed from plant-based eating.
We promise you’ll find in this book your new, fail-safe family favourites, inspiring lunch ideas, showstoppers that’ll impress even the most staunch steak-lover, tasty snacks, outrageously good puds (we’re pretty good at those, if we do say so ourselves) and awesome cocktails, every one bursting with flavour.
So, whether you’re thinking about reducing the amount of meat you eat, or you don’t eat animal products at all, this book is for you.
BOSH!.
If you’d told us three years ago we were going to spend our lives cooking and eating amazing plant-based food, we wouldn’t have believed you. We were a couple of mates from Sheffield who ate meat every single week.
Now we run BOSH!, the biggest plant-based online channel in the world. Our food creations were viewed by half a billion people in our first year and our most popular recipe videos have been viewed over 50 million times. We never expected to have that kind of success, and it has been humbling.
‘I was the one to first cut out animal products.’
Ian.
‘I mocked Ian when he went vegan, and asked him where he’d get his protein from. But eventually he won me over. That and the whole saving the world by not eating mass-produced animal products thing.’
Henry.
After cutting out animal products entirely, both of us felt fantastic. But we had to re-learn how to cook and find food when we were out and about. We also found that the vegan food available in restaurants or in cookbooks was often, frankly, not very good.
We saw an opportunity. Since then, it’s been our life’s mission to show people how to make delicious plant-based meals. However often they choose to do that.
And now, after three years of eating plant-based food, we’ve mastered a new style of cooking, one made popular through a new breed of internet chefs, where novelty and wow-factor presentation are just as important as taste and ease.
With this new style of cooking, we’ve created all-plants versions of classic dishes that are free from meat, eggs and dairy, but still totally scrumptious. You know your favourite dishes, the ones you’ve learned by heart and use again and again? Well these are your new go-to classics.
Everything we do is aimed at showing just how easy it is to eat more plants. We also want to prove how delicious, hearty and satisfying plant-based food can be.
We cook, drink and film delicious recipes for the world, all from our home studio in East London.
x Henry and Ian.
This book.
Cook fast food fast. Spend time on showstoppers.
Sometimes you just need to eat quick, and you reach for your classic speedy dishes. Check out our Quick Eats chapter for yummy plates that you’ll be able to get on the table in 30 minutes or less. Other times you’re cooking for an occasion and looking to impress. Check out our Big Eats chapter for classics that will be worth the extra time, taking up to an hour to prep, or our Showpieces chapter for masterpieces that take that little bit longer (but the results are well worth it).
Get it right. First time. These are high-quality recipes.
Every recipe in this book has been rigorously and repeatedly tested again and again by us and our wonderful food team. We give you our word that these recipes work to a level that many in other cookbooks do not. These are high-quality recipes. Get the right kit, follow the instructions and you can easily cook these meals to perfection.
To make it easier for you to work quickly, we’ve also included the preparation instructions (like peeling and chopping) in the method. This ensures that you make the best use of your time, cooking as quickly as possible. We’ve also included a ‘before you start’ section above each recipe method, to highlight any special equipment you need or anything you should do before you start cooking. All oven temperatures are for fan ovens, so adjust the temperature if you have a conventional oven.
Create restaurant-quality meals at home.
Check out our Fantastic Feasts section to create menus as good as (or better than) anything you’ll get from a restaurant or takeaway, with dishes that complement each other.
Whether you’re in the mood for an Asian blowout, an Indian banquet, a Tex-Mex spread or a big Sunday lunch, you’ll find everything you need in this book.
Watch videos to see how we do it.
Looking for a helping hand when cooking a recipe? We’ve created a simple, top-down recipe video for the trickier dishes so you can see exactly how to cook them, step by step. Check out our website www.bosh.tv.
Your kitchen.
Here are a few tips from us to help you really master your kitchen and your cooking skills.
Be a continuously improving cook, whatever your level.
Whether you’re just starting out cooking only with plants or you’re already accomplished with vegan food, there’s always something new to learn. Here’s how to be at the top of your game.
Treat each recipe you cook as an opportunity to learn something new. Don’t fall into the trap of cooking the same things on repeat; find new recipes, get the right ingredients and try them out.
Up your skills from time to time with videos and books. Improve your knife skills with videos on YouTube. Use any of the amazing online tools, or a collection of cookbooks, to store up recipes to try in future. You can use post-its to mark the pages with recipes you want to try!
There’s always something new to master, whether it’s basics like getting vegan béchamel nailed or advanced baking with aquafaba. This new, plant-based way of thinking about food has so much freedom for innovation, so you’ll be constantly improving.
Keep fruit and veggies on hand (or on ice) at all times!.
A fridge full of fruit and veggies is not only good for your pocket, but they’ll also keep really well. Onions, garlic and potatoes are best kept out of the fridge in a cool, dry place.
Got lots of fruit left over? Stick it in the freezer and use it to make morning smoothies. Peel and chop the fruit into bite-sized chunks and put it into a Tupperware container for easy use later. We have a constant store of frozen bananas, apples, berries, spinach, kale and watermelon ready to combine for a deliciously nutritious smoothie at any time of the day.
Bought too many veggies? That’s OK: freeze them and use them later. Made too much pasta sauce? Pop it in a Tupperware or a freezer bag and keep it ready for a quick meal.
Keep your kitchen and pantry well organised to make life easier.
Organise your pantry well and you’ll always have meals ready to cook – check out for key ingredients to keep in stock. We go full nerd with sticky labels to highlight the right places for things. It makes cooking so much more satisfying and efficient because we’re not constantly searching for ingredients in the cupboard.
We tend to organise our pantry shelves into sections like ‘sauces & syrups’, ‘oils & vinegars’, ‘herbs & spices’, ‘flour, sugar & baking’, ‘grains, rice, pasta’, plus the essential ‘tea & coffee’ shelf. Figure out a system that works for you. Trust us, knowing where things are makes fast cooking much easier.
Finally, organise your spices in a way that’s easy to browse. We prefer smaller tubs of spices since they tend to be a consistent size and they usually have labels on the top. Plus, big bags of spice are harder to store and spices tend to go off if they’re left on the shelf for too long. You’ll soon discover which herbs and spices you get through quickly and which are worth buying in bulk – try decanting them into jars and adding your own labels on the lid.
EQUIPMENT.
The equipment you find in your typical kitchen is going to work just fine for the recipes in this book. There is nothing super fancy or technical about what we do in our kitchen; we like to keep things simple. But, if we were going to design a cost-effective kitchen from scratch, here’s how we would do it:
Essential items.
These should be your go-to items. We use these every day to make great BOSH! food.
High-powered blender. (like a NutriBullet, Magic Ninja or Magimix).
A good, sharp knife (and sharpener).
A selection of chopping boards that look great on the side and inspire you to cook.
A kitchen timer or your mobile phone to get the timings right.
Neatly stored spices, all in one place so you can find them quickly.
A varied selection of preferably non-stick saucepans.
Large spoons and tongs that work with your pans (don’t use metal on non-stick!).
Measuring tools, like a measuring jug, weighing scales and measuring spoons.
Nice-to-have items.
Get these if you like. They will speed up your cooking, but they’re optional.
Keep a clean tea towel in your pocket as you cook and you’ll feel like a pro.
Large-bowl food processor or hand blender.
Oven-to-table dishes (for lasagne and pies).
Garlic crusher.
A grater to zest or grate dairy-free cheese.
A good rolling pin.
Completely optional, but very cool items.
These come in handy from time to time in our kitchen, so get them if you wish.
Pizza stone for better cooking and a crispier crust.
Waffle iron.
Toasted-sandwich maker.
Slow cooker for long, slow, melt-in-the-mouth curries.
Tiny dishes (soy sauce dishes) for measuring out spices before you start to cook.
Sealing clips to keep opened packets of food from spilling everywhere.
Tupperware or storage jars to keep your cupboards organised and store leftovers.
Tofu press to make it even easier to cook with tofu.
INGREDIENTS.
The chances are that you already have most of these ingredients in your cupboard or your fridge. What we hope this book will do is unlock the potential in your store cupboard, and help you turn that humble tin of chickpeas into the most awesome falafel, or transform your usual pasta dish into something you’d be proud to serve at a dinner party. Get stocked up!
Essentials.
If someone were to ask us what we keep in our kitchen cupboards, this would be the answer. We use these ingredients all the time and always keep them in stock so that we can whip up a quick meal without having to go to the shop first.
Pasta, in all its many forms, will answer your hunger prayers.
Having rice in the cupboard means you’ll always have something to eat.
Noodles are a great base for speedy, nourishing and satisfying meals.
Olive or groundnut oil, to use sparingly when frying or roasting.
Sea salt and black pepper to season to perfection and bring your food to life.
Garlic, because it’s the best thing ever, used by nearly every cuisine in the world.
Tinned chickpeas give you the wonder beans with which you can make hummus and falafel, plus aquafaba, an incredibly useful substitute for egg and dairy in cooking.
Various tinned beans will ensure you get your protein whenever you need it.
A stock of tinned tomatoes means you always have a base for sauces.
A selection of spices for essential flavour – never underestimate their power.
Fresh fruit, veggies and herbs because your mum told you to eat your greens and she was right.
Nuts and seeds are fantastic for flavour, terrific for texture and super, super healthy.
Peanut butter will give you energy, texture and flavour in abundance.
Plant-based milk will crop up in our recipes again and again – we like almond milk best.
Tinned coconut milk will help you craft creamy curries.
Specialities.
We tend to have these in our cupboards too, but we use them less frequently.
Nutritional yeast provides a nutty, cheesy taste and is a great source of vitamin B12
Cashew nuts can be soaked and blended for cream or cooked for a satisfying crunch.
Passata will help your Italian dishes come to life.
Kalamata olives add wonderful flavour and robust texture.
Sun-dried tomatoes offer an incredible depth of flavour.
