These recipes are take from BOSH! More Plants cookbook by Henry Firth and Ian Theasby, DK, 12 February. £22
COCONUT, BASIL & BROCCOLI NOODLE BROTH (WITH SPICY PEANUT RAYU)
Serves 2
PER PORTION
7 PLANT POINTS
37g PROTEIN
1310 kcal
A fragrant, feel-good noodle soup with a creamy coconut and basil broth, zingy aromatics, and just-charred long-stem broccoli, then finished with a punchy peanut rayu for extra heat and crunch. It’s comforting, nourishing, and full of vibrant, slurp-able goodness.
INGREDIENTS
4 banana shallots
4 garlic cloves
5cm (2in) piece of fresh ginger
400g (14oz) can coconut milk
70g (21 ⁄4oz) basil (or Thai basil)
2 tbsp neutral oil of your choice
750ml (3 cups) vegetable stock
150g (51 ⁄2oz) long-stem broccoli
200g (7oz) dried ramen noodles, preferably wholewheat sesame seeds, to serve
For the spicy peanut rayu
1 lime
100g (31 ⁄2oz) roasted unsalted peanuts
2 tbsp crispy chilli oil
1 tbsp light soy sauce
generous pinch of sugar
sea salt
METHOD
Before you start: you will need a high-speed blender, a large saucepan, a medium frying pan (or wok), and a medium saucepan.
Prep ingredients. Peel and finely chop the shallots. Peel and grate the garlic and ginger. Blend the coconut milk with the basil until smooth and set aside.
Make broth. Heat half the oil in a large saucepan over a medium– high heat. Add the shallots and ginger and cook for 6–7 minutes, until golden. Add the garlic and cook for another minute. Remove half of the shallot mixture to a small bowl and set aside. Pour the stock into the pan and bring to a simmer. Turn the heat to low and keep the broth on a gentle simmer, topping up with a splash of water, if needed, while you continue with the rest of the recipe.
Make peanut rayu. Juice half the lime and cut the other half into wedges. Roughly chop the peanuts. Add the crispy chilli oil, soy sauce, and peanuts to the reserved fried shallot mixture. Taste and adjust the seasoning with sugar, salt, and the lime juice. Set aside.
Cook broccoli. Heat the remaining 1 tablespoon of oil in a medium frying pan over a high heat. Add the broccoli with a pinch of salt and stir-fry for 2–3 minutes, until tender and slightly charred in places. Keep warm.
Cook noodles. Meanwhile, cook the noodles following the instructions on the packet, then drain.
Assemble and serve. Divide the coconut basil mixture between your serving bowls, then pour in the hot broth. Add the cooked noodles and top with the charred broccoli. Drizzle generously with the peanut rayu and sprinkle with sesame seeds. Serve with lime wedges for squeezing over.
PLANT POINTS PAELLA (WITH AIOLI)
Serves 4
Paella rice, chickpeas, peppers, and mushrooms come together in a richly spiced tomato broth, finished with a zingy squeeze of lemon and a creamy aioli. Big flavours, satisfying texture, and totally Instagram-worthy – a one-pan showstopper for you and the family
PER PORTION:
11.5 PLANT POINTS
15.5g PROTEIN
647 kcal
INGREDIENTS
1 onion 300g
(10oz) chestnut mushrooms
1 carrot
1 red pepper
1 yellow pepper
2 garlic cloves
400g (14oz) can chickpeas
pinch of saffron threads (or 1 tsp ground turmeric)
2 tbsp olive oil, plus extra for drizzling
2 tbsp sweet smoked paprika
1 ⁄2 tsp cayenne pepper (optional)
300g (10oz) paella rice
400g (14oz) can chopped tomatoes
200g (7oz) frozen peas
2 bay leaves
1 litre (4⅓ cups) vegetable stock
sea salt and freshly ground black pepper
For the aioli
1 large garlic bulb 75g (21 ⁄2oz)
plant-based mayonnaise
1 lemon
Method
Before you start: you will need a food processor and a large, deep frying pan with lid.
Prep paella. In a food processor, blitz the peeled onion, mushrooms, and carrot until finely chopped (or coarsely grate using a cheese grater). Slice the peppers, discarding the seedy cores. Peel and finely grate the garlic. Drain and rinse the chickpeas. Steep the saffron, if using, in 1 tablespoon hot water.
Start paella base. Heat the olive oil in a large, deep frying pan. Add the onion, mushrooms, carrot, and peppers and cook for 7–8 minutes, until soft, and the water from the mushrooms has evaporated. Add the smoked paprika, cayenne, and saffron, plus the soaking water (or turmeric), and cook for another minute.
Cook paella. Stir the rice into the pan until coated in the vegetable mixture. Add the chickpeas, canned tomatoes, peas, bay leaves, and stock. Season generously with salt and pepper. Bring to a simmer, put the lid on, and cook for 15 minutes. Turn the hob off and leave the rice to steam-cook for another 5–10 minutes, or longer if needed, until the rice is tender with a little bite.
Make aioli. Meanwhile, trim the top of the garlic bulb, revealing a tiny bit of the cloves. Place the bulb in a microwave-safe container, add a drizzle of olive oil, a few tablespoons of water, and a little salt and pepper. Cover with the lid and microwave at half power (around 400W) in 30-second blasts for 6–8 minutes, checking the garlic with the tip of a sharp knife until soft. Allow to cool, then squeeze out one half of the softened cloves and mash until smooth with the flat blade of a knife (save the remaining garlic for another dish). Stir the mashed garlic into the plant-based mayonnaise in a bowl. Squeeze in the juice of 1 ⁄2 lemon, stir, and add 1 tablespoon water at a time until a creamy consistency.
Assemble and serve. Cut the remaining lemon into wedges. Serve the paella topped with the chorizo crumbles, if using, with the aioli and a wedge of lemon.
PER PORTION:
2.5 PLANT POINTS
23g PROTEIN
319 kcal
Serves 2
280g (91 ⁄2oz) extra-firm tofu
2–3 tbsp olive oil
2 tsp sweet smoked paprika
1 tsp sweet paprika
1 tsp ground cumin
1 ⁄2 tsp ground coriander
1 ⁄2 tsp ground fennel seeds (optional)
1 ⁄2 tsp chilli flakes
1 tsp tomato paste
1 tbsp light soy sauce
1 tsp maple (or agave) syrup
Before you start: line a baking tray with baking paper (if using an oven). You will need a non-stick frying pan (if cooking on a hob).
Prep tofu. Drain the tofu for 10 minutes and pat dry with kitchen paper to remove any excess moisture, then crumble into small chunks. Pat dry again with more kitchen paper. Combine 2 tablespoons of the oil with the spices, tomato paste, soy sauce, and maple syrup in a bowl. Add the tofu and mix well to coat.
Cook (pick one method):
Bake. Spread the tofu out on a lined baking tray. Bake at 220°C (200°C fan/425°F/Gas 7) for 25 minutes, turning halfway, until golden and caramelized. Air fry. Add the tofu to a lined basket or tray.
Air fry at 190°C (375°F) for 12–15 minutes, shaking or turning halfway, until golden and caramelized.
Pan fry. Heat the remaining 1 tablespoon of olive oil in a non-stick frying pan over a medium–high heat. Add the tofu and cook for 8–10 minutes, stirring regularly, until golden and caramelized. Store. Keep for 1 week in the fridge or freeze for up to 3 months.
