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My Name Is Spice

Raw lasagne on a bed of beetroot puree with almond crumb

Imogen Taylor - Sunday, July 24, 2016
   

I always enjoy assembling a RAW lasagne! And so super easy if you have the cashew cheese and the sundried tomato-romesco puree made up in advance. I even added some radish sprouts and some of yesterday's almond crumb (from the vegan shepherd's pie); so it's a lively variation on the classic!!

Almond crumb consists of almonds combined with nutritional yeast, lemon juice, herbs and capers. Extremely tasty!

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Cauliflower pakoras with chilli sambal

Imogen Taylor - Sunday, July 24, 2016

   

Why has it taken me so many years to cook pakoras when I have been eating them my whole adult life? These are Cauliflower pakoras; I have par-cooked cauliflower florets before dipping them in the chickpea batter which I have spiced with my new "Sri Lankan spice mix". I have served them with a chilli sambal. 

For the batter; chickpea flour, salt and water. (baking powder is optional). Whisk till you have a thick batter. Adjust with more water or more flour according to desired consistency.

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Pear parsnip and carrot salad with toasted sesame seeds

Imogen Taylor - Sunday, July 24, 2016
    I have shaved the parsnip and the carrot, and roasted them in the oven till crispy. Then served them with pear, radish and organic rocket on a bed of grains; quinoa, amaranth, buckwheat and lentils (actually an organic soup mix).. What a cocophony!! But it worked.Save

Chickpea crepes aka Socca with vegetable fillings

Imogen Taylor - Sunday, July 24, 2016

                

Wanna make the easiest vegan, gluten free, dairy free pancakes ever? Howabout adding water to chickpea flour and stirring till you have a paste. Allow it to rest before adding to the pan. cook till golden then flip. i have added one of my spice mixes which accounts for the added colour. Add your choice of vegetable filling (think; mushrooms, potatoes, grated courgette, roasted vegetables)... garnish as you see fit.

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Beetroot carpaccio with walnut cheese quenelles and microgreens

Imogen Taylor - Sunday, July 24, 2016

    These were great fun to make. I have marinated the beetroot slices (use a mandolin), then quenelled the walnut/cashew cheese from the previous post and sat them on top of the beetroot carpaccio. Garnish with micro-greens. Wonderful vegan finger food!!  

Aubergine Roulade with a Moroccan spicy rice filling

Imogen Taylor - Sunday, March 27, 2016

       I have made these little eggplant roulades and served them on a bed of Moroccan-jewelled rice. I have added diced peaches and scattered some toasted hazelnuts to set this dish a-wagging!!

Rice is spiced with the famous Moroccan "Ras el Hanout". 

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