The Times Magazine 29THAI GREEN CURRY BOWLS
Serves 4- 1 tbsp vegetable oil • 4 tbsp vegan Thai
green curry paste • 280g firm or smoked
tofu • 300g easy cook rice • 1 x 400ml tin
coconut milk • 1 tbsp smooth peanut butter - Salt and black pepper • 200g pak choi
- 200g sugar snap peas • 200g baby corn
- 50g peanuts • A bunch of fresh coriander
- 2 limes
1 Place a large saucepan with a lid on a
medium heat. Add the oil to the hot pan and
fry the curry paste for 1 minute. Cut the tofu
into 2cm chunks and add it to the pan. Stir
to coat and fry for 1 minute. Rinse and drain
the rice and stir it into the pan. Pour in the
coconut milk, then fill the empty tin with
water and add to the pan. Stir in the peanut
butter and a big pinch of salt. Increase the
heat to high and bring the mixture to a
bubble, then reduce the heat to medium.
2 Cut the pak choi into halves or quarters and
add to the pan with the sugar snaps and baby
corn. Cover with a lid or foil and leave to cook
for 7 minutes.
3 Roughly chop the peanuts and pick the
coriander leaves. Slice one lime in half and the
other into 4 wedges.
4 Take the lid off the pan and give the curry
a good stir. Put the lid back on and cook for
5 more minutes until the rice is done. Take off
the heat. Squeeze over the juice of the halved
lime and stir it through. Taste and season with
salt and black pepper.
5 Spoon the curry into bowls. Top with the lime
wedges, coriander leaves and chopped peanuts.TEX-MEX PIZZA
Makes 1 x 12in pizza (serves 1-2)- 2 roasted red peppers • 1 tbsp fajita
seasoning • 3 tbsp sweetcorn • 1 tbsp olive
oil • Salt and black pepper • Plain flour,
for dusting • 1 x 220g ball shop-bought
pizza dough • 5 tbsp passata • 1 avocado - A handful of fresh coriander
To serve - Hot sauce (optional)
1 Preheat the oven to the highest setting
and put in a baking sheet to heat up. Slice
the roasted peppers into strips and tip them
into a mixing bowl. Add the fajita seasoning,
sweetcorn and olive oil and toss together.
Season with salt and pepper.
2 Dust the work surface with a little flour.
Roll out the dough to a large circle, roughly
25-30cm in diameter. Remove the baking
sheet from the oven and scatter with a little
more flour. Carefully transfer the pizza base
to the hot tray. Spoon the passata onto the
dough base and spread it out with the back of
a spoon. Spread the topping mixture over the
pizza, then cook in the oven for 10 minutes.
3 To finish, halve and carefully stone the
avocado. Remove the flesh and slice. Remove
the pizza from the oven and top with the
avocado and fresh coriander. Drizzle with
hot sauce, if using.Eat!
BOSH!
he one thing we all know about vegan
cooking is that it takes time. Without
being able to fall back on flash-fried meat
or fish, or indeed the allure of grilled
cheese, it takes that much longer to
produce something layered with flavour.
Ian Theasby and Henry Firth, the
36-year-old friends behind the vegan recipe
phenomenon that is Bosh!, are used to that
complaint. The feedback from their 3 million
subscribers across Facebook, Instagram and
YouTube was often that they loved the dishes
but that they took a while. “So we decided to
take all the hacks we’ve learnt over the years
and put them in one book,” says Firth.
The result is Speedy Bosh!, which comes with
the promise that every recipe, from Henry’s
lasagne to their Indonesian yellow curry, will be
on the table within 30 minutes. “The initial aim
was 20,” says Theasby, “but there were a couple
of recipes that pushed that, so 30 minutes
is a solid estimate as long as you have your
ingredients and equipment to hand.”
Their tips include making better use of
the microwave, for example using it to cook
a jacket potato and then crisping the skin
in a pan; chopping up vegetables smaller; and
making use of the improved range of vegan
ingredients available in supermarkets.
This is their fourth book. The first, Bosh!,
has sold 300,000 copies in the UK and a
further 500,000 worldwide. Part of its success
is down to their unpreachy style.
“We’ve never tried to ram veganism down
people’s throats,” says Theasby. “We just provide
tasty plant-based options to make things easier
for anyone following the same journey.”
And now they’ve made it that little bit
easier still. Tony TurnbullT
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Lizzie Mayson