after “looking around for something more meaningful to do with [their] lives and with the specific desire to fix climate change.” Firth says: “Animal products impact on the amounts of CO2 and methane in the atmosphere, on rainforests, water wastage and environmental wast- age. Regardless of whether you’re vegan, veggie or flexitarian, reducing your animal products reduces your climate impact. That’s why we set out to create a channel that utilised our love of food, love of the environ- ment and our skill in making video and digital content.”
FURTHER READING...
Ian Theasby and Henry Firth’s BOSH! was published in April 2018 by HQ. It contains more than 140 vegan recipes and is the bestselling vegan cookbook since official
book sales records began in 1998. Theasby says the pair really bene-
fit from living in the multicultural oasis that is London when creating their recipes. “We can take influence from many different cuisines and lots of different people, and there is a really fantastic energy that rubs off on a lot of people in London. I also think having the benefit of being culturally aware really draws out some fantastic flavour profiles and, ultimately, some marvellous recipes.”
MUST DO BATTER There are, however, some recipes that elude the pair: a vegan Yorkshire pudding, for example. “We have got the flavour down, obviously, we just haven’t got the size and height and fluffiness that we really like. But one day we will crack it,” says Theasby. The pair are now working on
a new book which will have an emphasis on healthy vegan reci- pes. “[With the first books] we’ve shown people that plant-based food is absolutely delicious when you know how to make it. With this book, we’ll show people how healthy vegan food is also delicious when you know how.”
Text Natasha Onwuemezi 13
Creamy Mac & Greens Serves six
1 head of broccoli 1 red onion 2tbsp olive oil 8 portobello mushrooms 350g macaroni 700ml plant-based milk 70g dairy-free butter 55g plain flour 2tsp onion powder 1½tsp garlic powder 2tsp English mustard 4tbsp nutritional yeast 40g dairy-free cheese, grated
1¼tsp salt
¾tsp black pepper 50g panko breadcrumbs salad leaves, to serve
For the marinade 5tbsp soy sauce 20ml maple syrup 20ml apple cider vinegar 20ml olive oil
UUUUUU
Cut the broccoli into roughly 2½cm florets and cubes (trim the stalks and use the soft parts). Peel and roughly chop the onion into 1cm chunks. Lay both the onion and broccoli on a lined baking tray, drizzle with the olive oil and lightly season. Put the tray on the top shelf of a pre-heated oven (180°C). Cut the mushrooms into 1cm chunks. Put
the ingredients for the marinade into a bowl and combine with a fork. Add the mushroom pieces to the marinade and stir to coat. Spread the mushrooms over a second lined baking tray, and put this into the oven. Cook both trays for 15 minutes, then increase the oven temperature to 220°C. While the vegetables are roasting, add the macaroni to a pan of boiling, salted water and cook until al dente, following packet instructions. Drain, and tip into the lasagne dish. Meanwhile, warm the plant-based milk in
the microwave. Put the dairy-free butter in a medium saucepan and stir until it melts. Turn the heat right down and gradually add the flour,
stirring vigorously until you have a doughy paste. Gradually pour in the warm milk, stirring until you have a thick, creamy sauce. Add the onion powder, garlic powder, mustard, nutritional yeast, dairy-free cheese, salt and pepper, and stir until the sauce has the consistency of custard. Add the cooked vegetables and sauce to the pasta and mix, so that everything is well covered. Sprinkle the breadcrumbs over the top, season, and put the dish in the oven for five minutes. Serve with a small side salad.
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