Effortless Plant-Based Feasts: Simple Recipes from BOSH!
In today’s world, where more and more Aussies are looking to reduce their meat intake or embrace a fully plant-based lifestyle, finding delicious and straightforward recipes is key. Enter BOSH!, the culinary duo Henry Firth and Ian Theasby, who have become masters of making vibrant, flavourful vegan food accessible to everyone. Their latest cookbook, BOSH! More Plants, is a testament to their decade of experience, bringing together over 90 nourishing and mouth-watering dishes that prove plant-based eating can be both easy and exciting.
This collection is a treasure trove for anyone seeking to inject more goodness into their meals without spending hours in the kitchen. From hearty dals to refreshing noodle broths and comforting pies, BOSH! delivers on flavour and simplicity. Let’s dive into some of these delightful, plant-rich creations.
Baked Apricot Dal: A Hug in a Bowl
This Baked Apricot Dal is a wonderfully warming and satisfying dish, perfect for a cosy night in. The sweetness of the apricots, combined with the earthy spices and creamy lentils, creates a complex flavour profile that’s surprisingly simple to achieve.
Serves: 4
Prep time: 20 minutes
Cook time: 40 minutes
Ingredients:
- 1 brown onion, finely chopped
- 2 red onions, sliced into 5mm thick rounds
- 3 garlic cloves, peeled and grated
- 5cm (2in) piece of fresh ginger, peeled and grated
- 75g (2 ½ oz) dried apricots, finely chopped, plus extra to serve
- 3 tbsp neutral oil of your choice
- 2 tbsp tamarind paste
- 1 tbsp cumin seeds
- 1 tbsp mild curry powder
- 1 tbsp garam masala
- 1 tsp ground turmeric
- ½ tsp chilli powder
- Generous pinch of sea salt, plus extra to season
- 250g (9 oz) split red lentils, rinsed and drained
- 3 tbsp apricot jam
- 400g can chopped tomatoes
- 400g can coconut milk
- 750ml vegetable stock
- 20g nutritional yeast (‘nooch’)
For Serving:
- Fresh green chillies, sliced
- Fresh coriander leaves
- Brown basmati rice or plant-based naan
Method:
- Preheat your oven to 200°C (180°C fan/400°F/Gas 6).
- In a small bowl, whisk one tablespoon of the neutral oil into the tamarind paste and set aside.
- Heat the remaining two tablespoons of oil in a large, shallow casserole dish over a medium heat. Add the cumin seeds, curry powder, garam masala, turmeric, and chilli powder. Cook for 20-30 seconds until fragrant and foaming.
- Add the chopped brown onion and a generous pinch of sea salt. Cook for seven to eight minutes, stirring occasionally, until soft and beginning to caramelise. Add a splash of water if the onions start to catch.
- Stir in the grated garlic and ginger and cook for one to two minutes until fragrant.
- Add the rinsed and drained red lentils, apricot jam, chopped dried apricots, chopped tomatoes, coconut milk, vegetable stock, and nutritional yeast. Season with salt and stir well to combine.
- Bring the mixture to a gentle simmer, then reduce the heat to low and heat through briefly.
- Evenly spread the sliced red onions over the lentil mixture. Spoon the tamarind mixture over the onions to create a glaze. Season again with salt.
- Cover the casserole dish and bake in the preheated oven for 40 minutes, or until the lentils are tender and the onions are beautifully caramelised and jammy.
- Carefully remove the dish from the oven. Scatter extra chopped dried apricots, sliced green chillies, and coriander leaves over the top.
- Serve hot with brown basmati rice or plant-based naan.
Coconut, Basil & Broccoli Noodle Broth: A Zesty Pick-Me-Up
This vibrant noodle broth is a quick and incredibly flavourful option for a light lunch or a speedy weeknight dinner. The creamy coconut milk, aromatic basil, and zesty lime come together to create a truly refreshing dish, elevated by a spicy peanut rayu.
Serves: 2
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
- 4 banana shallots, finely chopped
- 4 garlic cloves, peeled and grated
- 5cm (2in) piece of fresh ginger, peeled and grated
- 400g can coconut milk
- 70g basil (or Thai basil), leaves picked
- 2 tbsp neutral oil, divided
- 750ml vegetable stock
- 150g long-stem broccoli, cut into bite-sized pieces
- 200g dried ramen noodles
For the Spicy Peanut Rayu:
- 1 lime, juiced
- 100g roasted unsalted peanuts, roughly chopped
- 2 tbsp crispy chilli oil
- 1 tbsp light soy sauce
- Generous pinch of sugar
- Sea salt, to taste
Method:
- Prepare the Rayu: In a small bowl, combine the lime juice, chopped peanuts, crispy chilli oil, soy sauce, sugar, and a pinch of sea salt. Mix well and set aside.
- Start the Broth Base: Finely chop the shallots. Grate the garlic and ginger.
- Blend the coconut milk with the basil leaves until smooth. Set aside.
- Heat one tablespoon of neutral oil in a large saucepan over a medium-high heat. Add the chopped shallots and grated ginger and cook until golden brown, about 5-7 minutes. Add the grated garlic and cook for another minute until fragrant.
- Remove half of the shallot mixture from the pan and set aside for the rayu.
- Pour the vegetable stock into the saucepan with the remaining shallot mixture and bring to a simmer.
- Cook the Broccoli: Heat the remaining one tablespoon of oil in a frying pan over a high heat. Stir-fry the broccoli pieces with a pinch of salt until tender-crisp and slightly charred. Keep warm.
- Cook the Noodles: Meanwhile, cook the ramen noodles according to packet instructions. Drain well.
- Assemble the Bowls: Divide the blended coconut-basil mixture between two serving bowls. Pour the hot vegetable stock over the coconut mixture.
- Add the cooked ramen noodles to each bowl, followed by the stir-fried broccoli.
- Top generously with the spicy peanut rayu and sprinkle with sesame seeds, if desired.
Creamy Leek and Butter Bean Filo Pie: A Savoury Delight
This Creamy Leek and Butter Bean Filo Pie offers a sophisticated yet incredibly comforting plant-based main course. The rich, creamy filling encased in crisp, golden filo pastry makes for a truly impressive dish that’s surprisingly achievable.
Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients:
For the Filling:
- 3 large leeks, trimmed, washed and finely sliced
- 3 garlic cloves, peeled and minced
- 1 unwaxed lemon, zested and juiced
- 2 x 400g cans butter beans, drained and rinsed
- 2 tbsp olive oil
- Pinch of sea salt, plus extra to season
- 2 tsp dried thyme
- 2 tbsp plain flour
- 250ml vegetable stock
- 400g can coconut milk
- 2 tbsp nutritional yeast (‘nooch’), optional
- 100g baby spinach leaves
- Freshly ground black pepper, to taste
For the Filo Topping:
- 4–5 sheets plant-based filo pastry
- 2 tbsp olive oil
- 1 tbsp fennel seeds
To Serve:
- Fresh parsley leaves, chopped
- A side salad or seasonal greens
Method:
- Preheat your oven to 220°C (200°C fan/425°F/Gas 7).
- Prepare your filling ingredients: finely slice the leeks, mince the garlic, zest and juice the lemon, and drain and rinse the butter beans.
- Heat the olive oil in a large, deep, ovenproof pan over a medium heat.
- Add the sliced leeks and a pinch of sea salt. Cook for five minutes, stirring often, until softened and translucent.
- Add the minced garlic and dried thyme. Cook for another minute until fragrant.
- Stir in the plain flour and cook for one minute, stirring constantly.
- Gradually pour in the vegetable stock, stirring continuously to prevent any lumps from forming.
- Add the coconut milk and nutritional yeast (if using). Season with salt and freshly ground black pepper.
- Simmer the sauce for five minutes, stirring, until it becomes smooth and has thickened.
- Tip in the drained butter beans and baby spinach leaves. Stir gently until the spinach has wilted and the beans are heated through.
- Stir in the lemon juice and zest. Taste and adjust seasoning with extra salt and pepper if needed.
- Remove the pan from the heat.
- To create the topping, loosely scrunch each sheet of filo pastry and arrange them over the filling, ensuring the entire surface is covered.
- Brush or spray the filo topping with olive oil and sprinkle evenly with fennel seeds.
- Transfer the pan to the preheated oven and bake for 18 minutes, or until the filo pastry is crisp and golden brown.
- Garnish with chopped parsley before serving alongside a fresh salad or seasonal greens.
These recipes from BOSH! More Plants are a fantastic starting point for anyone looking to explore the vibrant world of plant-based cooking. They showcase how simple ingredients can be transformed into incredibly satisfying and delicious meals, proving that eating your greens can be a joy.
