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.
Faux Gras.
This amazing recipe was the brainchild of Alexis Gauthier, and was shared with the world through a collaboration we did with him. Spread it on sourdough toast and serve with cornichons for the perfect starter or canapé with drinks – it tastes like proper, posh pâté! If you’re eating it straightaway, serve in ramekins, or else store in sterilised jars in the fridge for up to a week.
MAKES 4 SMALL JARS OR RAMEKINS.
2 sprigs fresh rosemary.
3 sprigs fresh thyme.
7 sage leaves.
2 tbsp olive oil.
1 eschalion (banana) shallot.
a pinch of salt.
2 garlic cloves.
18 button mushrooms.
2 tbsp cognac.
150g walnuts.
400g cooked lentils (home-made or from a packet).
2½ tbsp soy sauce.
½ or 1 very small cooked beetroot (about 30g).
100g dairy-free butter.
a few peppercorns, to garnish.
good-quality toasted sourdough bread or baguette (or a pack of crackers), to serve.
cornichons, to serve, optional.
4 small sterilised glass jars or ramekins. Frying pan. Food processor. Small saucepan.
To sterilise the jars and lids, wash them in hot, soapy water then fill them to the top with boiling water. Drain on a tea towel until completely dry.
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). Reserve a few leaves and sprigs for garnish and finely chop the rest.
Pour the oil into the frying pan over a medium heat. Peel and roughly chop the shallot and add it to the pan. Add a pinch of salt and cook for about 7 minutes, stirring occasionally, until translucent.
Peel and roughly chop the garlic and add to the pan. Cook for a further 3 minutes. Chop the mushrooms and add them to the pan. Cook, stirring continuously, for 5 minutes, until everything is well softened. Add the finely chopped herbs and the cognac.
Transfer the contents of the pan to the food processor. Chop the walnuts and add them to the processor with the cooked lentils, soy sauce and beetroot. Blitz until almost smooth. Transfer the mixture to the prepared jars or ramekins and smooth the tops with the back of a spoon.
Place the small saucepan over a low heat. Add the dairy-free butter and melt without heating it too much as it can split. Pour it over the paté to completely cover. Place a few herb leaves, sprigs and peppercorns on top and leave to cool. Seal the jars (or cover the ramekins with cling film) and refrigerate to chill.
Serve with the toasted sourdough bread or crackers and cornichons, if using.
Grilled Cheese Sandwiches.
We love how quick and satisfying a grilled cheese sandwich is! On the following pages are our three favourite fillings. We’ve also given you our recipe for dairy-free cheese. Tapioca flour helps the cheese firm up for optimum meltiness – you may need to go to a health food shop to find it, but it’ll be worth it (and you can use it in our mozzarella balls).
American Classic Sandwich.
MAKES 4.
40g pickled cucumbers or cornichons.
8 slices fresh sourdough bread.
1 x portion Home-Made Melty Cheese.
2 tbsp American mustard.
2 tbsp tomato ketchup.
dairy-free butter, for spreading.
Frying pan.
Thinly slice the pickles. Generously butter the bread with dairy-free butter. Put the pan on a medium heat.
Place one slice of bread in the frying pan, buttered side down. Spread with a quarter of the cheese and lay the pickles on top. Dollop a quarter of the mustard and ketchup on top and spread them out. Place a slice of bread on top, buttered side up. Increase the heat to medium and press the bread down with a spatula until it starts to sizzle, 4–5 minutes.
Flip the sandwich over and fry for another 4–5 minutes, until the bread is golden and crispy. Transfer to a chopping board, cut in half and serve immediately. Repeat to make all the sandwiches.
English Ploughman’s Sandwich.
MAKES 4.
8 slices fresh sourdough bread.
dairy-free butter, for spreading.
1 x portion Home-Made Melty Cheese.
4 tbsp pickled chutney.
Frying pan on a medium heat.
Generously butter the bread with dairy-free butter.
Place one slice of bread in the frying pan, buttered side down. Spread with a quarter of the cheese. Dollop 1 tablespoon of the chutney over the cheese and spread it around. Place a slice of bread on top, buttered side up. Increase the heat to medium and press the bread down with a spatula until it starts to sizzle, about 4–5 minutes.
Flip the sandwich over and fry for another 4–5 minutes, until the bread is golden and crispy. Transfer to a chopping board, cut in half and serve immediately. Repeat to make all the sandwiches.
Indian-Style Chutney Sandwich.
MAKES 4.
1 spring onion.
8 slices fresh sourdough bread.
dairy-free butter, for spreading.
1 x portion Home-Made Melty Cheese.
4 tbsp brinjal (aubergine) pickle.
Frying pan
Thinly slice the spring onion. Generously butter the bread with dairy-free butter. Put the pan over a medium heat.
Place a slice of bread in the frying pan, buttered side down. Spread with a quarter of the cheese. Dollop 1 tablespoon of the brinjal pickle over the cheese. Sprinkle over a quarter of the spring onion. Place a slice of bread on top, buttered side up. Increase the heat to medium and press the bread down with a spatula until it starts to sizzle, about 4–5 minutes.
Flip the sandwich over and fry for another 4–5 minutes, until the bread is golden and crispy. Transfer to a chopping board, cut in half and serve immediately. Repeat to make all the sandwiches.
Home-Made Melty Cheese.
This cheese has a delicious gooey consistency, particularly when melted, making it perfect for grilled cheese sandwiches. The recipe makes more than you need for the sandwiches so keep the leftovers in the fridge for a couple of days.
MAKES 250–300g.
60g cashews.
1 carrot (about 75g).
500ml water.
1 small garlic clove.
150ml aquafaba (the drained water from 1–2 x 400g tins chickpeas).
2 tbsp tapioca flour.
1 tbsp coconut oil.
½ tsp salt, plus more to taste.
2 tbsp nutritional yeast.
¼ lemon.
black pepper, to taste.
Small saucepan. Liquidiser.
First cook the cashews and carrot. Peel and finely chop the carrot. Put the cashews in the saucepan with the carrot and cover them with the water. Put the pan over a high heat, bring to the boil and cook for 20 minutes. Take off the heat, save 300ml of the cooking liquid then drain the cashews and carrot. Peel the garlic.
Now combine all the ingredients together. Put the cashews, carrot, garlic, aquafaba, tapioca flour, coconut oil, salt, nutritional yeast and the reserved cooking liquid into the liquidiser. Squeeze in the lemon juice, catching any pips in your other hand. Blend until you have a smooth cream.
Pour the cream back into the saucepan, taste and season with salt and pepper. Put the pan over a medium heat and cook, stirring constantly, for 5–6 minutes, until the cheese has a thick, homogenous texture. Pour into a bowl, cover, leave to cool then refrigerate until needed.
Singapore Fried Vermicelli.
Quick, satisfying and spicy, this is perhaps our favourite ever noodle dish. It is the perfect accompaniment to an Asian feast. Try it with our Vietnamese Sticky Tofu or Speedy Hoisin Mushrooms. Feel free to freestyle on the veg – this is a great fridge-raid recipe.
SERVES 4–6.
4 garlic cloves.
150g fresh mushrooms.
4 spring onions.
3 fresh red chillies.
100g Tenderstem broccoli.
1 head pak choi (about 100g).
1 large carrot.
1 red pepper.
250g dried rice vermicelli.
4 tbsp vegetable oil.
4½ tbsp soy sauce.
2 tsp curry powder.
1 tbsp sugar.
2 tbsp water.
a pinch of salt.
a pinch of black pepper.
1 lime.
Kettle boiled. Fine grater or Microplane. Peeler. Wok
Get all the veggies ready to stir-fry. Peel and grate the garlic. Thinly slice the mushrooms and spring onions. Rip the stems from two of the chillies, cut them in half lengthways, removing the seeds if you prefer less heat, then finely chop. Chop the broccoli into 2cm pieces. Trim the pak choi and separate the leaves. Peel the carrot and then use the peeler to slice long, thin ribbons. Cut the pepper in half and cut out the stem and seeds, then slice into thin strips.
Prepare the vermicelli following the instructions on the packet. Keep checking them as you want the noodles to still be a little firm when you add them to the wok, as they will carry on cooking.
Put the wok on a high heat and add the oil. Once the pan is really hot, add the garlic, chopped chillies and mushrooms. Stir-fry for 30 seconds, then add the rest of the veg. Stir in the soy sauce, curry powder and sugar and stir-fry for a further 2 minutes. Drain the noodles and stir them through the veggies. Add the water.
Season with the salt and pepper. Cut the lime in half and squeeze in the juice, to taste. Rip the stem from the remaining chilli, thinly slice and scatter over the top.
Guacajacks .
Ian came up with the name for this and now the Guacajack shall live on forever as an incredibly easy, delicious meal that we make all the time. We’ve given traditional guac a special BOSH! treatment with added black beans for extra bite and a bonus protein boost, with chopped cherry tomatoes and shallots for freshness.
SERVES 2.
2 large sweet potatoes.
2 tbsp chilli oil (shop-bought or make our Home-Made Chilli Oil, see below).
salt.
FOR THE BLACK BEAN GUACAMOLE.
2 small ripe avocados.
1 small eschalion (banana) shallot.
½ garlic clove.
1 small fresh red chilli.
6 cherry tomatoes.
1 lime.
15g fresh coriander.
½ x 400g tin black beans.
1 tbsp olive oil, optional.
Preheat oven to 180°C. Line a baking tray with parchment paper. Fine grater or Microplane. Saucepan.
Put the sweet potatoes on the baking tray and pierce them a few times with a fork. Rub the potatoes with the chilli oil and a generous pinch of salt. Put the tray in the oven and bake for 50–55 minutes, until the skin has begun to crisp up and the flesh is tender.
When the potatoes are nearly cooked, make your guac. Halve and carefully stone the avocados by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove. Spoon the flesh into a mixing bowl and mash with a fork. Peel and finely chop the shallot. Peel and grate the garlic. Rip the stem from the chilli, cut it in half lengthways and remove the seeds, then finely chop. Finely chop the cherry tomatoes. Add the shallots, garlic, chilli and tomatoes to the bowl. Halve the lime and squeeze in the juice. Fold everything together to combine. Taste and season with salt. Pick the leaves from the coriander and discard the stems. Set aside a third of the leaves for garnish then finely chop the rest and add to the bowl. Drain and rinse the black beans and stir them into the guacamole. If the consistency is a little stiff, add a little olive oil to soften it.
Take the tray out of the oven and leave the potatoes to cool for 5 minutes. Carefully slice open the sweet potatoes and gently fluff the flesh with a fork. Spoon half the guacamole into each potato. Garnish with the reserved coriander leaves and serve immediately.
Home-Made Chilli Oil.
MAKES 250ml.
250ml + 2 tbsp light olive oil.
4 dried ancho chillies.
3 tsp chilli flakes.
Sterilised bottle or jar.
Pour the 2 tablespoons oil into the pan and heat. Add the chillies and flakes and stir for 1 minute. Pour in the rest of the oil, turn the heat right down and warm through for about 5 minutes, being careful not to let the oil bubble. Take off the heat and cool to room temperature. Pour into the bottle or jar and screw on the lid. Use within 1 month.
Quick Quesadillas.
There’s nothing like a little Mexican food to get the day moving along just right! The quesadilla is like the Mexican version of a toasted sandwich, so it’s only right we gave it our full attention. Use wholegrain or corn-based tortillas if you are cutting down on processed wheat flour. These are also great served with a simple tomato salad.
SERVES 4.
1 red onion.
1 garlic clove.
2 large roasted red peppers from a jar.
100g dairy-free cheese.
1 large avocado.
30g fresh coriander.
1 lime.
1 x 400g tin black beans (or kidney beans).
2 tbsp + 1 tsp olive oil.
1 x 400g tin chopped tomatoes.
1 tsp cayenne pepper, plus a little more.
100g tinned sweetcorn.
4 large flour tortillas.
salt and black pepper.
Fine grater or Microplane. 2 large frying pans.
First get all your ingredients ready. Peel and thinly slice the red onion. Peel and grate the garlic. Cut the roasted red peppers into strips. Grate the dairy-free cheese. Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove. Scoop out the flesh and cut into small chunks. Pick the leaves from the coriander and chop finely. Cut the lime half. Drain and rinse the beans.
Place a frying pan on a medium heat. Add 2 tablespoons olive oil. Add the onion to the hot pan with a pinch of salt and sweat for 7–8 minutes, until softened. Add the garlic and stir for 1–2 minutes. Add the roasted red pepper strips, black beans, tomatoes and 1 teaspoon cayenne pepper and cook for 5 minutes. Remove from the heat and stir in the sweetcorn. Taste and season with salt and pepper. Add more cayenne if you want more heat. Squeeze over the lime juice.
Put the second pan on a medium heat. Add 1 teaspoon oil. Lay a tortilla in the pan and sprinkle over a generous handful of grated cheese. Spoon a quarter of the filling on to the tortilla and spread it over one half. Sprinkle avocado and coriander on top of the filling.
Once the cheese has melted, check the underside of the tortilla – if golden cooking spots are appearing, the quesadilla is ready. Use a spatula to fold it in half, sandwiching the filling. Remove from the pan, slice into wedges and serve immediately. Repeat to make all the quesadillas.
Bangin’ Burgers.
Here are a couple of bangin’ quick burgers, inspired by our travels to Ibiza, for Addison’s stag, and L.A. The brilliant balsamic onions and classic burger sauce are great with everything BBQ and the hash browns in the L.A. burger add an amazing extra layer of flavour and texture. Customise your burger, just be sure to migrate beyond ketchup and lettuce!
Ibiza Sunset Burger.
SERVES 2.
2 plant-based burger patties, or The Big BOSH! Burgers from our first book, BOSH!.
2 slices dairy-free cheese.
2 pickled gherkins.
1 baby gem lettuce.
2 good-quality burger buns.
FOR THE BALSAMIC ONIONS.
1 large red onion.
1 tbsp olive oil.
2 tsp soft brown sugar.
2 tsp balsamic vinegar.
FOR THE BOSH! BURGER SAUCE.
50g egg-free mayonnaise.
1 tbsp gherkin brine (from the jar).
½ tsp maple syrup.
¼ tsp vinegar.
¼ tsp white pepper.
½ tsp Dijon mustard.
¼ tsp onion powder.
¼ tsp garlic powder.
¼ tsp smoked paprika.
Preheat oven to 180°C. Line a baking tray. Frying pan on a low heat. Roasting tin.
First make the Balsamic Onions. Peel and thinly slice the red onion. Add the olive oil to the frying pan on a low heat. Add the onion and fry for 12–15 minutes, stirring occasionally, until lightly browned. Add the sugar and balsamic vinegar and stir for 3–4 minutes, until the sugar has dissolved and the onions have darkened. Take the pan off the heat.
Put the burger patties on the lined baking tray. Put the tray in the oven and cook following the instructions on the packet. 5 minutes before they’re ready, lay a slice of dairy-free cheese on top of each patty and place an upturned roasting tin over the patties to stop the cheese drying out. Bake for the remaining 5 minutes.
Meanwhile, make the BOSH! Burger Sauce by combining all the ingredients in a small bowl and mixing together with a fork.
Slice the gherkins. Shred the lettuce.
Assemble your burgers! Slice the burger buns in half and spread the bottoms with the BOSH! Burger Sauce. Take the burgers and cheese out of the oven and place one patty on each burger bun. Top the cheese with the shredded lettuce and sliced gherkins and then pile on the balsamic onions. Close the lids of the burgers and serve.
L.A. Guacburger.
SERVES 2.
2 plant-based burger patties, or The Big BOSH! Burgers from our first book, BOSH!.
4 slices dairy-free cheese.
2 good-quality burger buns.
2 tbsp egg-free mayonnaise.
4 baby gem lettuce leaves.
1 large tomato.
FOR THE GUACAMOLE.
1 lime.
1 small garlic clove.
¼ tsp salt.
1 large ripe avocado.
1 small fresh red chilli.
2 spring onions.
4 cherry tomatoes.
10g fresh coriander.
