Print

My Name Is Spice

Sweet potato patties with nectarine salsa

Imogen Taylor - Thursday, February 02, 2017
                 
I have made these patties with cooked millet, roasted kumera (sweet potato), spices plus cooked chickpeas. Blitz till well combines in a food processor.

They are vegan; the millet is very binding so no need for egg! The salsa incorporates nectarine, cucumber, apricot, cherry tomatoes and fresh herbs and is the perfect accompaniment to the delicious millet patties.


Comfort food at its best!

      
Save

Raw Four Layer Cake. Or Dairy free Torte

Imogen Taylor - Wednesday, February 01, 2017

Once you get the hang of working with these raw ingredients; it is easy to improvise, and to interchange one idea with another.

This 4 layer cake comprises a nut and date base; a caramel layer, a jaffa mousse layer, and then a dark chocolate ganache.

Recently, I made individual desserts of similar composition; only instead of the caramel layer, I did a carrot/coconut layer. You can make it up as you go along...

This dessert was a labour of love; made for a close friend who enjoys sweet treats. Left to my own devices, I would probably never go to such lengths!
But I loved the process. And am always keen to explore new techniques.
To follow are my findings...

   

Ingredients
for the base
1 cup cashew nuts, soaked
1 tbsp whole linseed
1 tbsp ground almonds
1 cup dates soaked
1 heaped tbsp coconut oil
Blitz all ingredients in a food processor and pour into a springform pan with removable base. Put in the fridge to set while you make your next layers.

CARAMEL
1 cup dates
1 ½ tbsp almond butter
1/3 cup pure organic maple syrup (or to personal taste)    
1 cup raw cashews (covered and soaked in water for an hour and then drained)
½ cup coconut oil, melted

Melt the coconut oil in a bowl over hot water; let it cool before adding to the other blitzed ingredients otherwise the mixture will split. Put into the fridge to set.

Jaffa Layer
2/3 cup raw cashew nuts, soaked overnight then drained
3/4 cup orange juice
1 tbsp orange rind
1/3 cup maple syrup
1/3 cup cacao powder
100g coconut oil, melted

Put the cashew nuts,orange juice and rind, maple syrup and pure cocoa powder in a food processor and blitz thoroughly. Wait for the melted coconut oil to cool a little, then add to the other ingredients and blend till smooth. Pour on top of the caramel layer

Chocolate Ganache

Use good quality dark chocolate (70% cocoa content); melted into a small quantity of coconut oil. Once you have gently stirred these together, pour over the jaffa layer which has set in the fridge.

Voila!


 

ALTERNATIVE IDEAS:
Cashew Nut Caramel layer
Option 1. (using tahini). This has a slightly bitter flavour which not everyone is going to love! If you are doubtful, I would skip this and go to the Cashew Caramel layer (see option 2)
    
½ cup tahini
½ cup maple syrup
¼ cup coconut oil
1 tsp vanilla essence
a pinch Himalayan salt

Option 2. this is a standard raw cashew caramel recipe.

12 fresh dates, pitted
half cup almond butter
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
pinch salt (use a mineral rich salt if you please)?
SaveSaveSave

Raw crackers with cashew butter and sprouted lentils

Imogen Taylor - Wednesday, January 25, 2017

These crackers are made with the same recipe as the raw pizzas i make; just a different format. The ingredients I use are activated buckwheat, sundried tomatoes, red peppers (capsicum), red onion, ground flaxseed and ground almonds.

Spread them into the shape you want - whether it be for a pizza (round), or crackers in which case i spread the mixture into a flat "sheet".

Then into the dehydrator they go. (or you could use an oven on a low heat).                   

           

The topping is a mango/cashew butter i had made a few days earlier. The mango lends a wonderful silkiness to the cashew butter. 

Give it a whirl!!

      

Save

Meet the Fockers

Imogen Taylor - Saturday, January 14, 2017

       

I like my food to have Big Personality! These were great fun to make; I have roasted the fennel in the oven while pan-frying the felafels.

For the base we have herbed polenta. And on top of the felafel layer is cucumber, then shitake mushrooms, then fresh fennel.

Drizzle with a tasty dressing and you're all set! (Don't they look like little characters)?!

      

This second dish uses the exact same ingredients; but i have assembled them differently (the following day).

This assemblage would be lovely with a subtle but rich vegetable stock poured into the bowl just prior to serving. Eh oui?

Save

Raw individual cheesecakes with a mixed berry syrup topping

Imogen Taylor - Thursday, January 12, 2017

                     

Cashew-based raw cheesecake with boysenberry/raspberry topping. The world of RAW is no longer the poor cousin!

A plant-based diet is full of joy. And believe it or not - full of flavour..

With dried fruit and nuts you can make a tasty "biscuit" base; (I like to add some whole linseed and coconut or ground almonds).

The most successful ingredient for re-creating the creamy, cheesy layer is the cashew nut; soaked then blended with lemon juice, maple syrup, vanilla extract, and coconut oil or coconut butter. Miso paste is another effective ingredient for creating the sour "tang" required in a good cheesecake.

For the top layer; frozen berries blended with chia seeds (take it easy on the chia) and a non-refined sugar syrup such as agave or maple, makes an effective "jam" syrup to finish the cheesecake off.

 

I served this with a chrysanthemum and goji berry tea, hence the garnish..

 

SaveSaveSave

Because it's Summer

Imogen Taylor - Wednesday, January 11, 2017

Healthy, happy and lively dinner vibe created with garden-fresh vegetables; I have blanched the broccoli and added it to the raw spinach; chickpeas cooked in a vegetable stock, red onion, shredded cucumber, finely shaved pear, along with toasted almonds, pumpkin and sesame seeds.

Dress with an avocado dressing;

1 ripe avocado

juice of 1 large lemon (or 2 smaller lemons)

1 clove garlic

1 generous tsp honey

1 drop cider vinegar (use sparingly so it doesn't dominate)

salt and freshly grated pepper

Blitz in a blender then add some extra virgin olive oil till you have the desired consistency.

Too good!

    

 

Save

Raw Vegan Christmas Tarts

Imogen Taylor - Wednesday, December 28, 2016

Everything is possible on a raw food diet; I have made the tart cases with nuts, dates, linseed, a pinch of mineral-rich pink salt, and some coconut oil.

For filling; half the tarts have a mashed banana filling (which has a surprisingly good effect); and the other half a fruit mince filling - add a splash of alcohol if you choose.

On top I have added a chocolate ganache; melt coconut oil with cocoa powder and some maple syrup (you can melt some dark chocolate as well but then it's no longer "raw").

Garnish with red Xmas fruits et voila!

           

Save

Zoodle salad with cashew sauce and raw parmesan crisps

Imogen Taylor - Thursday, December 22, 2016

            

The raw food diet is just so exciting; and the benefits to our health go without saying.

Can you imagine how the body must appreciate food that is still "living"?! (has a pulse? lol)

And if the ingredients are organic; your chances of a rich vitamin/mineral intake are splendid!

This Zoodle salad comprises raw zucchini noodles, a cashew-based sauce, rocket, activated almonds, and basil-pinenut "parmesan" crisps.

All vegan; all raw; all plant-based.

What's not to love?

                   

Save

Raw coconut chutney.

Imogen Taylor - Thursday, December 22, 2016

      

Here is the recipe for this raw coconut chutney. I have served it on chunky slices of cucumber nestled in spinach leaves🌿🍃🌱

Recipe: First you blitz a whole lemon plus quater of an onion. Then add 1 cup of coconut (which should be soaked in water overnight). Add 1 tsp each of cumin-seed and mustard-seed, a pinch of salt and half a de-seeded red chilli.

Now add 1 bunch of mint, and a bunch of fresh coriander or any other herbs you have in abundance.

Add a little water and continue to blitz in the blender. I like to add 4 dates to this but check for flavour before you do this.


       

Once it is thoroughly amalgamated; form into quenelles and place on top of the cucumber slices for a cool, refreshing Summer treat!

  SaveSaveSave

Plant based pizza bases with artichokes tomato and basil

Imogen Taylor - Wednesday, December 21, 2016
               

 

I make these little pizza bases repeatedly; they are plantbased and vegan.

I usually keep them raw (and "cook" them in the dehydrator where they go uber crispy); but here I have put them in the oven as I was short of time.

The Mediterranean toppings are pretty classic; you can't beat olives, tomatoes and basil on a pizza!

 

(artichokes are my weak spot)..


Recent Posts


Tags

vegan shepherd's pie dairy free cheesecake plantpower vegan pad thai plant power vegan beetroot carpaccio rawfood lifestyle vegan pesto creative vegan cooking vegan patties natural lifestyle socca vegan Indian cooking vegetarian cooking spice paste pear and rocket salad plant-based lifestyle plant-based pancakes fresh Summer salad organic plant-based cheese organic goji berries Moroccan cooking gluten free pizza base raw vegan quiche dairyfree desserts French cuisine unbaking cashew cheese raw food diet plant-based diet conscious eating plant based diet spicy food peanut sauce crafting the future of food vegan lifestyle dairy free shepherd's pie date paste raw desserts organic quinoa refined sugar free Moroccan cuisine VEGAN raw lasagne raw parmesan coriander pesto no additives raw pizza glutenfree lifestyle salted capers activated buckwheat veganplantfood plant-based granola bars vegetarian pad thai cauliflower pakoras raw pad thai vegan salad raw cheesecake pesto raw vegan icing healthy lifestyle spicy fritters Indian chapattis raw vegan felafel raw carrot cake dairy free lifestyle raw food inspo almond crumb amaranth spicy indian food nut cheeses raw food lifestyle vegan christmas tarts macadamia cheese zucchini noodles vegan Moroccan food marinades consciousness vegan desserts Shepherd's Pie healthy cooking no refined sugar vegetarian shepherd's pie vegan pancakes veganism vegetable fritters rice malt syrup Middle Eastern food dairy free raw food community vegan christmas pies raw quiche veganlifestyle conscious cooking dair free unbaked carrot cake gluten free pancakes dairyfree lifestyle courgette ribbons goji berries vegan food inspo dairyfree pesto plantfood dairy free cheese healthy vegan food raw pizza bases satay sauce raw caramel organic wholefoods mediterranean cooking itaian pizza vegan inspo vegan christmas treats uncooking super foods healthy vegan lifestyle vegan salads Middle Eastern spices vegan diet summer food dairy free pancakes plantbased pastries corn meal vegetarian sushi dairy free pizza vegan Indian food plantstrong chickpea patties chermoula spicy vegetarian food raw food share pizza no cheese walnut cheese Moroccan spices raw fruit tarts gluten free vegan food inspiration vegetarian food himalayan pink salt Middle Eastern fermented nut cheese pink salt raw fermented cheese dairyfree sweets clean eating vegan sushi raw foodshare vegetarian diet organic vegetables chilli sambal Indian food mindfulness organic rocket super grains pad thai fresh vegetables plant strong chilli spice pastes vegan fritters raw food inspiration plantbased cooking raw cheese spice blends raw nut tarts xmas tarts delicious raw desserts Moroccan fruit and nuts dairy free caramel vegan French cuisine mineral-rich mediterranean food plantbased vegan breakfast ideas dairyfree diet vegan comfort food vegan satay sauce polenta vegan pizzas natural food midfulness eggplant roulades plantpowered plant based fresh salad spices miso paste nut cheese vegan xmas tarts plantbased pizza bases vegetarian spicy Ras el Hanout my name is Spice raw carrot cakes dairy free strawberry mousse plant based cheese meat free shepherd's pie organic cereals dairy free desserts dips raw food raw vegan tarts Moroccan vegetarian food inspiration raw torte natural cooking what vegans eat dairy free parmesan warming spices cauliflower pizza crust raw fod diet plant food chickpea fritters no preservatives plantbasedlifestyle gluten free pizza gluten free cooking zoodles zuchinni noodles spreads sweet potato fritters spicy vegan food vegetarian lifestye vegan cheese plant based lifestyle umami flavours dehydrated cauliflower pizza crust romesco ancient grains alfredo sauce vegan community gluten free desserts creative cooking wholemeal chapattis chickpea pancakes raw lifestyle vegetable patties spiralized veggies plantbased pizza umami conscious lifestyle vegan food plantbased lifestyle vegan inspiration rawfood vegan cooking egg free desserts egg free mousse vegetarian lifestyle beetroot carpaccio vegan parmesan cheese cauliflower pizza base breakfast ideas vegan foodshare raw granola bars dehydrated pizza base plantbased cakes spicy patties raw cakes plantbased diet vegan food share coconut chutney

Archive