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.

Singapore Fried Vermicelli
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:


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