I stumbled upon the BOSH! boys one day and was quite taken by their enthusiasm, energy, and their simplistic approach to delicious food. These lads have created the biggest plant based online channel , BOSH TV, where they have reached millions of people worldwide sharing their recipes. Their philosophy is to eat delicious, hearty indulgent meals without the need for meat or diary. Since they believe that the concept of eating without meat or diary is relatively new; it then has the potential for more plant based eating and recipes.
Within this book there are plant based versions of classic dishes, that are delicious minus the meat and or dairy. Proving that plant based can be tasty, delicious and satisfying. Inspiring recipe ideas bursting with flavour!
This cookbook is great for those already on a no diary, no meat, no animal products way of eating or for those that would like to reduce the amount of meat... diary they eat. There are plenty of recipe to mull over throughout the 8 chapters. Everything from Quick Eats, Big Eats, Showpieces, Green & Bosh! Bowls, Small Plates & Sharers, Cocktails, Desserts, and Breakfasts.
To find out more about the lads at BOSH! click here or visit bosh.tv
In the meantime, I will share this recipe from their cookbook...
Southwest Bosh! Bowl
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serves 2 - 4
1 cup cooked basmati rice
1 can (15 oz) black beans
1 can (7 oz) corn
2 large tomatoes
1/2 red bell pepper
1/2 small red onion
2 small avocados
1 lime
1/2 fresh green chili
1 tablespoon olive oil
2/3 cup unsweetened plant based milk
1 teaspoon maple syrup
1/2 teaspoon garlic powder
1 little gem lettuce
1 3/4 oz fresh cilantro
hot sauce, to serve
salt and black pepper
Medium saucepan | Blender
Tip the cooked rice into a mixing bowl, fluff it with a fork and transfer to a serving bowl.
Drain the black beans and corn and add them to the rice.
Halve the tomatoes, cut out the seeds, and finely dice. Trim any stem and seeds from the bell pepper and finely dice. Peel and finely dice the onion. Add the diced vegetables to the rice and fold together.
Halve and carefully oat the avocados by tapping the pits firmly with the heel of a knife so that it lodges in the pits, then twist and remove the pits. Scoop the flesh into the blender. Cut the lime in half and squeeze in most of the juice, catching any seeds in your other hand. Rip the stem from the chili, cut in half lengthwise, and remove the seeds, if you prefer a milder flavour. Add the chili, olive oil, plant based milk, maple syrup, and garlic powder to the blender and whizz to a creamy sauce with a thick drizzling consistency, adding a splash more plant based milk if necessary. Taste and adjust the seasoning as needed.
Finely slice the lettuce. Chop the cilantro leaves and finely chop the stems. Add the lettuce and cilantro to the rice. Pour on the avocado dressing and stir everything together. Check the seasoning and add salt, pepper, or remaining lime juice to taste.
Spoon into bowls to serve, drizzle with a little hot sauce.
Summer is in full swing, so I will be taking a little break from here. Some much needed rest and relaxation to revive. There are plenty of post to mill over in the meantime. Look forward to returning with refreshed eyes. Enjoy the remainder of your summer and thanks for stopping by. - JD
