Eat the rainbow, discover new textures and get creative in the kitchen! Henry Firth and Ian Theasby, aka BOSH!, show us how to eat healthily while on a vegan diet…
HEALTHY & HEARTY
Five minutes with BOSH!
Our cookbooks are inspired by foods we used to enjoy when we weren’t vegan. We like the challenge of creating a dish that’s usually centred around meat or dairy, and remixing it with plants alone. Recipes like our Healthy Saag Paneer and Salmon Tofu Steaks from our new BOSH! Healthy Vegan cookbook are great examples of how you can still get amazing flavours – and they’re healthy, too!
It’s easy to think that being vegan means you’re automatically healthy and getting your five-a-day. We fell into that trap a few years ago when we were trying out several new recipes a day, eating loads of white, processed carbs, and beginning to feel the effects. So we started making a few changes to the way we eat. That’s what we’ve shared in BOSH! Healthy Vegan, which has over 80 healthy recipes, meal plans and guidance.
Find your healthy balance! Processed vegan alternatives can be tempting when you’re in a rush or low on inspiration. But you can recreate those textures and flavours with veg alone – mushrooms and jackfruit are perfect examples. At mealtimes, we always try and ‘eat the rainbow’, so spend more time in the fruit and veg aisle, and find out how versatile they can be.
The fact that Living on the Veg is the UK’s first vegan cooking show on mainstream telly is a real marker for the whole vegan movement.
It goes to show that there’s a demand for tasty food that happens to be plant-based, and it’s only going to get bigger as people realise how good it is for your health and the planet. As always, we want to show just how accessible, tasty and fun vegan cooking can be – and hopefully people will be inspired to get creative in the kitchen. Each week, we’ll have some really cool guests joining us in the kitchen as we cook up five recipes, and share our favourite hacks!
Living on the Veg airs Sundays at 10.30am on ITV1.
Hearty, Herby Stew
Per serving: 700 cals | 16.5g fat
Serves 2
Ready in 35 mins
3 echalion shallots (banana
shallots), finely diced
2 large garlic cloves, grated
2 carrots, finely chopped
1 celery stick, thinly sliced
8 sprigs fresh thyme,finely choppedW
2 sprigs fresh rosemary, finely chopped
4 fresh sage leaves, thinly sliced
250g new potatoes
400g tin green lentils in water
400g tin cannellini beans in water
200g cavolo nero, leaves shredded
15g fresh parsley leaves, roughly chopped
1 lemon, halved
1½ tbsp
