Bish Bash Bosh! Henry Firth And Ian Theasby

Bish Bash Bosh aims to make plant based cooking that much easier. Not only for vegans, this recipe book is a great resource for anyone wanting new and exciting ways to prepare vegetables. I certainly could have made good use of it when I had my vegan feast last year.

Chapters are divided into:

• Quick
• Big
• Feasts
• Sides & Sharers
• Greens
• Desserts
• Breakfasts

Recipes that caught my eye:

• Tom Kha (p35)
• Faux Gras (p39)
• Singapore Fried Vermicelli (p44)
• Speedy Hoisin Mushrooms (p64)
• Sweet Potato Tikka Masala (p88)
• Quick Onion Gravy (p97)
• Classic Lasagne (p112)
• Clementine Roasted Root Vegetables (p138)
• Satay Summer Rolls (p158)
• Crunchy Cali Slaw (p177)
• Orange, Fennel & Watercress Salad (p186)
• Spicy Thai Salad (p190)
• Lemon & Coriander Hummus (p196)
• Bang Bang Noodle Salad (p201)
• Crunchy Carnival Salad (p205)
• Raspberry Ripple Cookie Crumble Ice Cream (p218)
• Chocolate Mirror Cake (p238)
• Notella Christmas Tree (p252)
• Nuevos Rancheros (p265)
• Lushy Nut Butter (p266)

Bish, Bash, Bosh

Personally I can see no reason to use terms such as Faux Gras or sausages for example when creating vegan meals. Lentil Pâté would have been as good a title and clearly delineate that it is a meat free option. Other than using meat terms, I loved everything about this book.

What I made:

So far all I have had time to make are the Singapore Fried Vermicelli. I made these twice as the meal was so good. The second time I amped up the sauce a little bit, just to give it some extra coating. This was the perfect weekday meal which came together in no time at all.

Publishing information:

ISBN 9780008327057

Disclosure: I was sent the book to review by Jonathan Ball Publishers. I was not required to write a positive review. This post is in line with my blogging policy.

Inspiration published on Lavender and Lime August 14:

• • 2017 – Marinara Sauce
  • 2015 – Raw Cheesecake
  • 2014 – Carrot Purée Ravioli
  • 2013 – From Nature To Plate

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