Food & Drink
Plants on plates
We spoke to BOSH! for some plant-based recipe inspiration that won’t break the bank.
21 June 2024
This article first appeared in our International Women’s Day issue of My Green Pod Magazine, published 04 March. Click here to subscribe to our digital edition and get each issue delivered straight to your inbox
Spring is a time of renewal and fresh beginnings, and there’s no better way to welcome the season than with vibrant, plant-based recipes that highlight the best of nature’s bounty.
In this collection, we’ve crafted three delicious dishes that make the most of seasonal ingredients available during March and April.
Each recipe is designed to showcase the fresh, bright flavours of spring while keeping things simple and accessible.
These recipes embody BOSH!’s mission to make plant-based eating easy, delicious and fuss free.
There are no complicated ingredients or lengthy preparation times, making these recipes perfect for anyone looking to enjoy more plants on their plate this spring.
Whether you’re a seasoned vegan or simply looking to add more vegetables to your meals, these dishes provide a fantastic way to celebrate the season with bold, fresh flavours.
Garden peas, fresh basil and zesty lemon deliver a punch of green goodness in every bite. Serves 4.
INGREDIENTS
Before you start:
Kettle boiled | Food processor | High-sided frying pan | Large saucepan
METHOD
Cook the peas:
Pour the peas into a saucepan, cover with boiling water and simmer over medium heat until tender. Drain the peas with a colander, shaking off any excess water.
Prepare the pasta:
Boil a large pot of water over high heat. Add a big pinch of salt and pasta to the water and simmer for 9-11 minutes until cooked.
Prepare the pesto:
Halve the lemon and squeeze the juice into the food processor, catching any pips in your free hand.
Add the peas, basil, pine nuts, nutritional yeast, olive oil and a big pinch of salt and pepper to the food processor.
Blitz into a smooth pesto, saving some nutritional yeast, pine nuts and a few basil leaves for garnish.
Blend and serve:
Drain the pasta, reserving about 100ml of pasta water, and tip it back into the cooking pot.
Add the pesto to the pasta and fold it in, adding a little reserved pasta water if needed to loosen the sauce.
Sprinkle over the reserved nutritional yeast, basil, pine nuts and a little salt and pepper. Serve immediately.
A satisfying mix of crispy potatoes, refreshing cucumber and a rich sesame dressing – a perfect light lunch or side dish at a spring gathering. Serves 4 as a side.
INGREDIENTS
For the potatoes:
For the Sesame Mayo Dressing:
Before you start:
Oven or air fryer at 220°C | 1 baking tray lined with baking paper and lightly oiled | Saucepan
METHOD
Prepare the potatoes:
Place the potatoes in a large saucepan and cover with water and salt. Bring to a boil and simmer for 20 minutes or until tender, depending on the size of the potatoes. A fork should pierce through easily.
Drain the potatoes and leave them to steam dry in the colander for 5 minutes.
Roast the potatoes:
Transfer the potatoes to the baking tray and use a fork or the bottom of a heavy glass to lightly crush them without completely breaking them.
Drizzle with the olive oil and roast for 30 minutes until golden and crispy, flipping halfway through.
If using an air fryer, cook for 15-20 minutes, shaking the basket halfway.
Make the sesame mayo dressing:
In a small bowl, zest and juice the lime. Add the tahini, sesame oil, miso, mayo and water, and whisk to combine.
Prepare the salad:
Slice the cucumber in half lengthways and scoop out the watery flesh with a spoon (only if very watery). Roughly chop into half moons.
Finely chop the spring onions and pick the coriander leaves.
Place the potatoes in a large bowl with the cucumber, spring onions and coriander leaves.
Add the sesame mayo and toss together to coat.
Transfer to a serving platter and scatter over the sesame seeds. Drizzle over the chilli oil to serve.
Leeks, courgettes and cavolo nero blended into a velvety, nutrient-packed soup topped with crispy tofu for added texture. Serves 4.
INGREDIENTS
For the soup:
For the Crispy Tofu topper:
To serve:
Coconut milk or coconut yoghurt
Before you start:
Soup pot | Box grater | Baking tray lined with parchment | High-speed blender or stick blender
METHOD
Prepare the vegetables:
Roughly chop the leeks, celery and courgettes. Peel and finely slice the garlic and ginger. Deseed and chop the green chillies.
Cook the soup:
Heat 2 tbsp of olive oil in a soup pot over medium heat. Once shimmering, add the celery and a big pinch of salt. Cook for 5-7 minutes until soft and translucent. Add the garlic, ginger and chillies, and cook for 1 minute to release the delicious aromas. Tip in the courgettes, stir well and cook for 3-4 minutes.
Add the liquids:
Pour in the coconut milk, reserving a couple of spoonfuls for topping the soup. Add the vegetable stock, bring to a boil then reduce the heat to a simmer. Cover with a lid and let the soup bubble for 6-8 minutes, until the courgettes are soft.
Prepare the tofu topping:
While the soup is simmering, grate the tofu using the large holes on your box grater. Toss the tofu in the ground ginger, garlic powder and salt, then drizzle over 1 tbsp olive oil.
Line a baking tray with parchment paper and spread the marinated tofu evenly on the tray. Place in the oven and bake for 20 minutes, stirring halfway through. The tofu is ready when it is golden and crispy. Remove from the oven and set aside.
Finish the soup and serve:
Add the spinach and cavolo nero to the soup and allow them to wilt in the heat. Using a high-speed blender or stick blender, blitz the soup until smooth and velvety. Taste and season with salt, pepper and a squeeze of lemon juice if desired.
Ladle into soup bowls, top with coconut yoghurt or a drizzle of coconut milk and the crispy tofu topper.
We spoke to BOSH! for some plant-based recipe inspiration that won’t break the bank.
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