food & Drink
BISH BASH BOSH! by Henry Firth and Ian Theasby, photography by Lizzie Mayson, Available now.
“MORE AND MORE PEOPLE ARE TRYING
muses. “More and more people are trying a little bit of vegan food, and it’s becoming more and more OK to dabble.” Teasby admits that some people “still don’t get vegan food”, so part of their plan with BOSH is to make the whole no-animal product lifestyle more alluring, and one way to do that is to go huge on plates that are kaleidoscopic with colour. “It’s good to package it in a nice colourful way,” says Teasby. “Colour is a great way to promote plant-based food,” adds Firth. “Less beige, more rainbow.” Aſter all, even though it’s more than possible to survive solely on chips as a vegan, Firth is adamant: “You won’t thrive.” “It’d be really easy to be an unhealthy vegan,” agrees Teasby - but that’s not their style, hence chapters on nutrition and meal planning, so you can find a healthy balance that suits you. Te potential health benefits of veganism weren’t what first drew them to it though. For Teasby, he was on a “crazy” challenge that eliminated meat and booze from his diet, for which Firth “ridiculed him”. And then they watched Netflix documentary Cowspiracy on a huge screen - and that was it, for both of them. “I remember at the end of it, just being [like], ‘Woah, oh my god, I’ve got to go vegan’. I was really annoyed,” recalls Firth, who, four years ago, would be found happily munching down on steak or fish and chips. “I
A LITTLE BIT OF VEGAN FOOD, AND IT’S BECOMING MORE AND MORE OK TO DABBLE.”
was annoyed because I loved what I ate and I didn’t want to make the switch,” he says, but aſter Cowspiracy, he realised he couldn’t call himself an environmentalist and not go vegan. “Best decision I ever made,” he says with a huge grin. “It’s great because you feel so good. Two, three, four days in, there’s this lightness of being that stays with you, that helps you persist - as long as you’re not just eating pasta and chips.” For Teasby, the main continuing annoyance for him is the effect veganism seems to have on his hair - seriously. “You have to go and get your hair cut more, because it grows faster,” he says, jokingly morose. “I used to go once every five weeks, now it’s every four!” Hair troubles aside, confront them with a person who says they don’t like vegetables and the duo will crush you with optimism. “Tey need to come round and have dinner with us!” yells Firth, as Teasby starts explaining how to blend mushrooms down into a creamy sauce for pasta, so you don’t even know mushrooms were ever involved. Firth then starts stabbing his finger at all the different dishes on the cover of the new book, saying: “If you don’t like vegetables, that pizza’s good for you, that ‘pulled pork’, lasagne, cheesecake -
to be honest there’s only one thing on there that even looks like vegetables [their tomato and avocado heavy ‘nuevos rancheros’ breakfast].” You can’t argue with them. Tey even tackle Brussels sprouts. “Indeed we do,” says Teasby. “And we don’t just take them on, we beat them down, haha.” In another 12 months’ time, Firth’s hope for veganism is that it will “drop the ism” and “become, like, everywhere - something that everyone is down with, whenever they feel like. Some people will do seven days a week, some will do one day a week, but it just becomes normal.” “It’s less a hope, more an expectation that that’s what will happen,” adds Teasby. “All the signs are there.” >>
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