4.
1 red onion.
1 garlic clove.
2 large roasted red peppers from a jar.
100g dairy-free cheese.
1 large avocado.
30g fresh coriander.
1 lime.
1 x 400g tin black beans (or kidney beans).
2 tbsp + 1 tsp olive oil.
1 x 400g tin chopped tomatoes.
1 tsp cayenne pepper, plus a little more.
100g tinned sweetcorn.
4 large flour tortillas.
salt and black pepper.
Fine grater or Microplane. 2 large frying pans.
First get all your ingredients ready. Peel and thinly slice the red onion. Peel and grate the garlic. Cut the roasted red peppers into strips. Grate the dairy-free cheese. Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove. Scoop out the flesh and cut into small chunks. Pick the leaves from the coriander and chop finely. Cut the lime half. Drain and rinse the beans.
Place a frying pan on a medium heat. Add 2 tablespoons olive oil. Add the onion to the hot pan with a pinch of salt and sweat for 7–8 minutes, until softened. Add the garlic and stir for 1–2 minutes. Add the roasted red pepper strips, black beans, tomatoes and 1 teaspoon cayenne pepper and cook for 5 minutes. Remove from the heat and stir in the sweetcorn. Taste and season with salt and pepper. Add more cayenne if you want more heat. Squeeze over the lime juice.
Put the second pan on a medium heat. Add 1 teaspoon oil. Lay a tortilla in the pan and sprinkle over a generous handful of grated cheese. Spoon a quarter of the filling on to the tortilla and spread it over one half. Sprinkle avocado and coriander on top of the filling.
Once the cheese has melted, check the underside of the tortilla – if golden cooking spots are appearing, the quesadilla is ready. Use a spatula to fold it in half, sandwiching the filling. Remove from the pan, slice into wedges and serve immediately. Repeat to make all the quesadillas.
Here are a couple of bangin’ quick burgers, inspired by our travels to Ibiza, for Addison’s stag, and L.A. The brilliant balsamic onions and classic burger sauce are great with everything BBQ and the hash browns in the L.A. burger add an amazing extra layer of flavour and texture. Customise your burger, just be sure to migrate beyond ketchup and lettuce!
SERVES 2.
2 plant-based burger patties, or The Big BOSH! Burgers from our first book, BOSH!.
2 slices dairy-free cheese.
2 pickled gherkins.
1 baby gem lettuce.
2 good-quality burger buns.
FOR THE BALSAMIC ONIONS.
1 large red onion.
1 tbsp olive oil.
2 tsp soft brown sugar.
2 tsp balsamic vinegar.
FOR THE BOSH! BURGER SAUCE.
50g egg-free mayonnaise.
1 tbsp gherkin brine (from the jar).
½ tsp maple syrup.
¼ tsp vinegar.
¼ tsp white pepper.
½ tsp Dijon mustard.
¼ tsp onion powder.
¼ tsp garlic powder.
¼ tsp smoked paprika.
Preheat oven to 180°C. Line a baking tray. Frying pan on a low heat. Roasting tin.
First make the Balsamic Onions. Peel and thinly slice the red onion. Add the olive oil to the frying pan on a low heat. Add the onion and fry for 12–15 minutes, stirring occasionally, until lightly browned. Add the sugar and balsamic vinegar and stir for 3–4 minutes, until the sugar has dissolved and the onions have darkened. Take the pan off the heat.
Put the burger patties on the lined baking tray. Put the tray in the oven and cook following the instructions on the packet. 5 minutes before they’re ready, lay a slice of dairy-free cheese on top of each patty and place an upturned roasting tin over the patties to stop the cheese drying out. Bake for the remaining 5 minutes.
Meanwhile, make the BOSH! Burger Sauce by combining all the ingredients in a small bowl and mixing together with a fork.
Slice the gherkins. Shred the lettuce.
Assemble your burgers! Slice the burger buns in half and spread the bottoms with the BOSH! Burger Sauce. Take the burgers and cheese out of the oven and place one patty on each burger bun. Top the cheese with the shredded lettuce and sliced gherkins and then pile on the balsamic onions. Close the lids of the burgers and serve.
SERVES 2.
2 plant-based burger patties, or The Big BOSH! Burgers from our first book, BOSH!.
4 slices dairy-free cheese.
2 good-quality burger buns.
2 tbsp egg-free mayonnaise.
4 baby gem lettuce leaves.
1 large tomato.
FOR
