Print

My Name Is Spice

Roast Sweet Potato stuffed with chickpeas and cashew sour cream

Imogen Taylor - Tuesday, August 29, 2017
Sometimes when I've been eating out alot (like when on holiday), I long for wholesome home cooking made with love and extra care; anticipating those who will share in the meal, and the pleasure this will bring.

      
I have roasted some sweet potatoes while preparing the burghul wheat (cooked in vegetable stock), sautéeing the leeks and garlic, cooking the chickpeas and toasting the pumpkin seeds. I made the sour cream a couple of days ago (always good to have this vegan dairy-free cheese in the fridge).

It's a little fiddly but if you love cooking; it's like therapy really!!

What are you having for dinner?
Save

Vindaloo Curry cooked in Clay Pot

Imogen Taylor - Friday, August 25, 2017
I wanted to try cooking this vegan curry in a clay pot; to keep all the vegetables intact, enhance the flavour, and so I wouldn't have to stir it!!!

     

This is a Vindaloo curry in nature, with cauliflower, carrots, courgettes, eggplant, chillis, onion, garlic, ginger, and a generous whack of Vindaloo paste; plus fresh tomatoes and a tin of coconut cream.

    

Serve with whole grain rice and a lemon or lime wedge. Super yummmmy!
SaveSaveSave

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

Recent Posts


Tags

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

Archive