Mini Pizza Tarts.
These tarts are incredibly easy to prepare, really flavoursome and look impressive. They’re perfect for a starter or light lunch and are an opportunity for you to get creative with your decoration. The fluffy melt-in-your-mouth crunch of the pastry makes for a decadent but messy meal!
SERVES 6.
1 x 320g sheet ready-rolled dairy-free puff pastry.
½ red onion.
½ courgette.
12 cherry tomatoes.
6 sun-dried tomatoes.
2 tbsp capers.
12 pitted Kalamata olives.
2 tbsp plant-based milk.
50g dairy-free cheese, optional.
handful small fresh basil leaves, to serve.
FOR THE TOMATO SAUCE.
3 tbsp tomato purée.
1 tbsp olive oil.
1 tbsp water.
2 tsp balsamic vinegar.
½ tsp pepper.
½ tsp salt.
Preheat oven to 180°C. Baking tray. Pastry brush.
Take the puff pastry out of the packet and unroll it on to the baking tray, keeping it on the parchment paper it’s wrapped in. Take a sharp knife and cut the pastry into 6 equal squares and separate them slightly. Run the tip of the knife lightly around the edge of each square to score a 1½cm border.
Put all the ingredients for the tomato sauce into a small bowl and mix with a fork. Spread the sauce inside each pastry square, up to the border.
Peel the red onion and trim the courgette and cherry tomatoes. Finely slice them along with the sun-dried tomatoes, capers and olives (it’s important they’re cut very fine so they cook quickly). Arrange artfully over each pizza square, keeping the borders free. Brush the edges of the pizzas with the plant-based milk.
Put the tray in the oven and cook for 20–22 minutes, then remove and neatly grate the dairy-free cheese, if using, over the top of each square. Put the tarts back in the oven for 3 minutes to melt (if you cook them for any longer the cheese will start to harden)
Remove the tray from the oven, scatter the basil leaves over the tartlets and serve immediately.
Nice Spice Rice.
This quick and easy dish is a regular late-night meal in the BOSH! studio. It’s healthy, colourful and also delicious, with a salty, sweet, nutty flavour and an incredible number of healthy veg. Works great as a quick meal or a side, or as a leftover lunch the following day!
SERVES 3–4.
100g kale.
20g fresh coriander.
2 large garlic cloves.
5cm piece fresh ginger.
1 large fresh red chilli.
5 spring onions.
1 red pepper.
1 tbsp coconut oil.
1 tbsp toasted sesame oil.
25ml maple syrup.
4 tbsp light soy sauce.
80g baby corn.
60g small asparagus shoots.
80g sugar snap peas.
80g sprouting broccoli.
120g smooth peanut butter.
30ml water.
500g cooked basmati rice (shop-bought or pre-cooked).
sriracha sauce, to serve, optional.
fresh lime, to serve, optional.
salt.
Wok on a medium heat.
Chop the kale and coriander and set aside. Peel and finely slice the garlic. Peel the ginger by scraping off the skin with a spoon and finely slice. Rip the stem from the chilli then cut it in half lengthways and remove the seeds if you prefer a milder flavour. Finely chop the chilli and spring onions. Cut the pepper in half and cut out the stem and seeds, then cut into bite-sized chunks along with the rest of the vegetables. Measure out the oils, syrup and soy sauce into saucers or small bowls ready to use.
Add the coconut oil to the wok and stir until melted. Add the toasted sesame oil and let it infuse into the coconut oil. Add the garlic and ginger and stir them around for 1–2 minutes, until the ginger looks like it’s begun to froth.
Add the chopped chilli and spring onions and stir until the onions have softened. Pour in the maple syrup and soy sauce and stir. Add the corn, asparagus and red pepper and stir for roughly 1 minute. Throw in the sugar snap peas and broccoli and stir for another minute. Add the peanut butter and water to the pan and stir until all the vegetables are well covered. Finally, add the kale and stir until it is slightly wilted. Taste and season with salt if necessary. Turn the heat down to low.
Add the rice to the wok and fold it into the vegetables for 2 minutes. Sprinkle over the coriander and briefly stir through. Serve immediately with wedges of fresh lime and sriracha sauce on the side, if using.
Easy Peasy Pasta.
The clue is in the name with this one. It’s an effortlessly simple pasta sauce that can be made with minimal effort, since it’s mainly just roasted vegetables. It’s a regular supper at BOSH! HQ. It’s fresh, filling and gives you loads of your daily vegetables in one lavish meal. Try serving it up with a side salad and some crusty bread.
SERVES 4.
2 red onions.
4 garlic cloves.
2 red peppers.
100g sun-dried tomatoes.
40g baby leaf spinach.
50g capers.
2 small courgettes.
100g pitted Kalamata olives.
500g cherry tomatoes.
8 tbsp oil (ideally from the sun-dried tomato jar!).
350g passata.
320g fusilli.
30g basil leaves.
salt and black pepper.
Preheat oven to 180°C. 20 x 30cm lasagne dish. Large saucepan.
Peel and finely slice the onions and garlic. Cut the peppers in half, cut out the stems and seeds and slice into thin strips. Slice the sun-dried tomatoes. Finely chop the spinach leaves and capers and chop the courgettes into bite-sized chunks. Halve the olives and tomatoes. Put all the vegetables into the lasagne dish and season all over with salt and pepper. Pour over the oil and passata and stir to ensure all the vegetables are covered. Cover the dish with foil and put it in the oven to roast for 30 minutes.
Take the dish out of the oven, remove the foil, stir everything and put the dish back in the oven for a further 15 minutes.
Meanwhile, boil the kettle and pour the boiling water into a large pan on a high heat. Add the pasta and a big pinch of salt and cook until al dente, following the instructions on the packet. Drain the cooked pasta through a colander and tip it back into the pan.
Take the lasagne dish out of the oven, stir in the basil leaves and pour your freshly roasted veggie sauce over the pasta. Stir so that it’s well mixed, serve and enjoy!
Pad Thai.
In Thailand, pad Thai was a regular lunch for us (and the perfect remedy for a Thai-bucket-induced hangover). It varies everywhere you go, but typically includes the artful placement of fresh lime, peanuts and spring onions around the bowl. We like to replicate this and serve it with chilli flakes, sweet chilli sauce and sriracha.
SERVES 4.
140g extra-firm tofu.
1 tbsp cornflour.
4 tbsp vegetable oil.
200g flat dried rice noodles.
½ onion.
2 garlic cloves.
1 fresh red chilli.
1 carrot.
splash of water.
100g beansprouts.
3 limes.
4 tbsp soy sauce.
2 spring onions.
8 tbsp unsalted peanuts.
1 tbsp chilli flakes, to serve.
sweet chilli sauce, to serve, optional.
sriracha sauce, to serve, optional.
FOR THE DRESSING.
1 tbsp palm sugar (or any sugar).
2 tbsp tamarind paste.
1 tbsp chilli sauce.
Tofu press or 2 clean tea towels and a weight such as a heavy book. Wok.
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 half an hour to drain any liquid and firm up before you start cooking.
In a bowl, mix together all the ingredients for the dressing.
Take half the tofu and cut it into 1cm cubes (save the other half for another time). Sift over the cornflour and turn the tofu to coat all over.
Put the wok on a high heat and pour in 2 tablespoons of oil. Add the tofu and immediately reduce the heat to medium. Stir gently, without breaking up the tofu, until lightly browned. Transfer to a plate.
Boil a kettle. Put the noodles in a bowl, cover them with the hot water and leave for about 3 minutes, until they’re flexible but not cooked (check the packet instructions to make sure you don’t fully cook them). Drain and run under cold water. Set aside.
Peel and chop the onion and garlic. Rip the stem from the chilli and chop, removing the seeds if you prefer a milder flavour. Trim the carrot and cut into matchsticks.
Put the wok back on a high heat and add the remaining 2 tablespoons of oil. Add the onion, garlic and chilli and cook, stirring regularly, for 1–2 minutes. Add the carrot and cook for another 1–2 minutes. Add the noodles, dressing and a splash of water. Fry for a few minutes until the vegetables are tender.
Return the tofu to the wok with the beansprouts. Cut 1 lime in half and squeeze in the juice, catching any pips in your other hand. Add the soy sauce. Stir-fry until the vegetables are slightly soft but still crunchy. Remove from the heat. Taste and add soy or chilli sauce if needed.
Slice the green part of the spring onions into long, thin strips. Break up the peanuts. Cut the remaining limes into wedges.
Divide the pad Thai between bowls with piles of sliced onion, peanuts, lime wedges and chilli flakes. Serve with sweet chilli sauce or sriracha on the side, if using.
Portobello Mushroom Burgers.
The herbs are absolutely delicious in this dish and perfectly complement the earthy, rustic flavour of the portobello mushrooms. You could make these with pitta bread if you want a healthier option, then fill the bread with as many veggies as you see fit.
SERVES 4.
8 portobello mushrooms (about 325g).
4 garlic cloves.
6 sprigs fresh thyme.
3 sprigs fresh rosemary.
4 tsp olive oil.
4 tsp balsamic glaze.
4 good-quality burger buns.
1 beef tomato.
1 baby gem lettuce.
½ small red onion.
4 tbsp ketchup.
4 tbsp vegan mayonnaise.
salt and black pepper.
Preheat oven to 200°C or heat the BBQ. Cut 8 squares of foil big enough to wrap your mushrooms. Baking sheet.
Lay the mushrooms out on a clean surface with the stalks pointing up. Peel and mince the garlic and spread it evenly over the mushrooms. Remove the leaves from the herbs by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), then finely chop and sprinkle evenly over the mushrooms.
Drizzle each mushroom with olive oil and balsamic glaze and lightly season with salt and pepper. Wrap each mushroom in a square of foil and place them on the baking sheet or on the hot BBQ. Put the tray in the oven, if using, and cook for 20 minutes.
Meanwhile, slice the burger buns in half. Slice the tomato, separate the lettuce leaves and peel and thinly slice the onion. Drizzle some ketchup over the base of each bun and vegan mayo over the tops.
Take the mushrooms out of the oven or off the BBQ. Carefully remove the foil (watch out for steam) and place 2 mushrooms on each bun base. Add the tomato slices, a couple of lettuce leaves and a few slices of onion, put the tops on and enjoy.
Crispy Chilli Tofu.
This is our take on one of our favourite Chinese takeaway dishes. It’s spicy, full of umami flavour, sticky, gooey and incredibly moreish. Often when you buy this kind of dish it’s filled with MSG, but ours is much healthier, with a base of orange juice and sweet chilli sauce adding the main sweet tang. Serve with Perfectly Boiled Rice or Special Fried Rice.
SERVES 2–4.
1 x 280g block firm tofu.
150g cornflour.
vegetable oil, for frying.
2 lemons.
250ml orange juice.
100g sweet chilli sauce.
1 tbsp sriracha or other chilli sauce.
3 tbsp soy sauce.
1 spring onion, to serve.
1 tsp sesame seeds, to serve.
Tofu press or 2 clean tea towels and a weight such as a heavy book. Large, deep frying pan on a high heat. Large plate covered with kitchen paper.
First, 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 half an hour to drain any liquid and firm up before you start cooking.
Carefully slice the pressed tofu into 1cm-wide sticks and spread them out on a board. Sift cornflour over the top, coating the pieces generously. Use tongs or two forks to turn the pieces and sift over more cornflour until the tofu is covered on all sides. The thicker the better with the cornflour as this coating gives the cooked tofu its crunchy texture.
Pour enough oil into the pan to fully coat the bottom and heat until it makes the tip of a wooden spoon sizzle. Carefully place the tofu pieces in the pan, with a bit of space around each one (you may need to cook them in batches). Cook for 5 minutes, turning the pieces every minute or so until they are starting to turn golden brown. Transfer to the plate lined with kitchen paper. Tip away the excess oil in the pan and reduce the heat to medium-high.
Cut the lemons in half and squeeze the juice into the pan, catching any pips in your other hand (be careful as the pan may spit). Add the orange juice, sweet chilli sauce, sriracha and soy sauce and bring to the boil. Simmer for 5–7 minutes until the liquid has reduced to a syrupy consistency.
Add the tofu strips back to the pan and stir until fully coated. Continue to cook, stirring regularly, for 5 minutes and then remove from the heat. Finely slice the spring onion and sprinkle over the tofu along with the sesame seeds before serving.
Jackfruit Tacos.
Jackfruit is a fantastic and crowd-pleasing ingredient with a fibrous texture and flesh that soaks up flavour brilliantly, but it can be hard to find. Try your local Asian supermarket and be sure to choose green jackfruit in water. These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.
SERVES 6.
1 x serving Guacamole (shop-bought or see here).
1 x serving Salsa (shop-bought or see here).
1 x 400g tin young green jackfruit in water.
1 white onion.
4 garlic cloves.
1 tbsp vegetable oil.
1 tbsp maple syrup.
100ml vegetable stock.
½ tsp Tabasco sauce.
4 limes.
1½ tsp ground cumin.
1½ tsp smoked paprika.
½–1 tsp chilli powder.
½ tsp salt.
handful fresh coriander.
12 crunchy taco shells.
Deep frying pan with a lid on a medium heat.
If you’re making your own guacamole and salsa, do this first following the instructions here and here
Tip the jackfruit into a sieve or colander to drain off the excess water and pat the pieces down with a clean tea towel to dry them off. Cut into 5mm strips and put to one side.
Peel and slice the onion and garlic very thinly. Warm the vegetable oil in the frying pan. Add the onion and garlic to the pan and stir with a wooden spoon until soft and translucent. Add the jackfruit, maple syrup, vegetable stock and Tabasco sauce. Cut 1 of the limes in half and squeeze in the juice of one half, catching any pips in your other hand. Stir until the jackfruit is well covered.
Put the lid on the pan, turn down the heat and let it simmer for 7–10 minutes, stirring occasionally, until the liquid has been absorbed into the jackfruit. Take the lid off the pan and sprinkle over all the spices and the salt. Stir until the jackfruit pieces are well covered and taking on the colour of the spices. Transfer the jackfruit pieces to a serving dish.
Slice the remaining limes into wedges and remove the leaves from the coriander by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), saving the stalks for another recipe. Serve the taco shells, jackfruit, guacamole, salsa, lime wedges and coriander leaves on individual plates and let everyone build their own tacos.
Creamy Mac & Greens.
This is our take on one of the world’s most popular tasty treats, a crowd-pleasing classic. A béchamel sauce makes it creamy and delicious and then we add a rich, salty flavour with roasted mushrooms. This dish is moreish and indulgent, and healthy(ish), and makes a great main course or side for a BBQ.
SERVES 6.
1 head of broccoli.
1 red onion.
2 tbsp olive oil.
8 portobello mushrooms (about 325g).
350g macaroni.
700ml plant-based milk.
70g dairy-free butter.
55g plain flour.
2 tsp onion powder.
1½ tsp garlic powder.
2 tsp English mustard.
4 tbsp nutritional yeast.
40g dairy-free cheese, grated.
1¼ tsp salt, plus a little extra.
¾ tsp black pepper, plus a little extra.
50g panko breadcrumbs.
salad leaves, to serve, optional.
FOR THE MARINADE.
5 tbsp soy sauce.
20ml maple syrup.
20ml apple cider vinegar.
20ml olive oil.
Preheat oven to 180°C. Line 2 baking trays. Large saucepan of salted water on a high heat. Medium saucepan on a medium heat. 20 x 30cm lasagne dish.
Cut the broccoli into roughly 2½cm florets and cubes (trim the stalks and use the soft parts). Peel and roughly chop the onion into 1cm chunks. Lay both the onion and broccoli on one of the lined baking trays, drizzle with the 2 tablespoons of olive oil and lightly season with salt and pepper. Put the tray on the top shelf of the preheated oven.
Cut the mushrooms into 1cm chunks. Put the ingredients for the marinade into a bowl and combine with a fork. Add the mushroom pieces to the marinade and stir to coat. Spread the mushrooms over the second lined baking tray and put this in the oven on the shelf below the broccoli and onions. Set the timer for 15 minutes, by which time all the veggies should be golden brown. Remove both trays and increase the oven temperature to 220°C.
While the vegetables are roasting, add the macaroni to the pan of boiling salted water and cook until al dente, following the instructions on the packet. Drain and tip into the lasagne dish.
Meanwhile, warm the plant-based milk in the microwave. Put the dairy-free butter in the medium saucepan and stir with a wooden spoon until it melts. Turn the heat right down and gradually add the flour to the pan, stirring vigorously until you have a doughy paste. Gradually pour in the warm plant-based milk, stirring all the time until you have a thick, creamy sauce. Add the onion powder, garlic powder, mustard, nutritional yeast, dairy-free cheese, 1¼ teaspoons salt and ¾ teaspoon pepper and stir into the sauce. Keep stirring until the sauce thickens to the consistency of custard.
Add the cooked vegetables and sauce to the pasta and mix together so that everything is well covered. Sprinkle the breadcrumbs over the top, season with salt and pepper and put the dish in the oven for 5 minutes to warm through and crisp up the breadcrumbs. Remove from the oven and serve with a small side salad, if you like.
Stir-Fry Noodles.
Stir-fries are great go-to dishes for any night of the week. Once you’ve mastered a few different recipes you can knock up a tasty, healthy, satisfying meal in minutes, using whatever you’ve got left in the fridge. Become a stir-fry ninja and a world of culinary deliciousness awaits you.
1.Drop 2 tablespoons oil into a hot wok.
Coconut oil.
Olive oil.
Rapeseed oil.
Toasted sesame oil.
Vegetable oil.
2.Trim and finely chop your aromatics and add them to the pan.
Garlic.
Ginger.
Red chilli.
Shallots.
Spring onions.
3.Trim and finely slice the vegetables and add them to the pan (350g total veggies will serve 4 people).
Asparagus.
Baby sweetcorn.
Beansprouts.
Broccoli.
Celery.
Courgette.
Mangetout.
Mushrooms.
Onion.
Pak choi.
Peppers.
Spinach.
Sugar snap peas.
4.Prepare your noodles following the instructions on the packet (they might need cooking before they go into the wok) and fold them into the vegetables (330g noodles will serve 4 people).
Glass noodles.
Rice noodles.
Rice vermicelli.
Soba noodles.
Udon noodles.
Wholewheat noodles.
5.Drizzle your sauce over the vegetables and stir everything together.
Basic Stir-fry (see opposite)
Orange & Ginger (see opposite)
Black Pepper (see opposite)
Sweet & Sour (see opposite)
Hoi Sin.
Soy.
Teriyaki.
6.Season your stir-fry and transfer to plates.
Lemon.
Lime.
Salt.
7.Finish off your stir-fry with the garnish of your choice.
Cashews.
Coriander leaves.
Hot sauce.
Peanuts.
Sesame seeds.
Spring onions, chopped.
