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A Foray into Flavour

InspiraciĆ³n, pasiĆ³n, aventura - the Gastronomical Workshop!

Stone fruit salad with stem ginger and toasted hazelnuts

Imogen Taylor - Thursday, February 11, 2016

This stone fruit dessert is adapted from a dish I like to make at Christmas with strawberries and grapefruit. Here I have substituted nectarines and apricots, but the essential stem ginger and sharp citrus flavours of the grapefruit remain. Add toasted hazelnuts and fresh mint. Then I have crumbled a slightly warm vegan, dark-chocolate bar for garnish.

Really delicious!

      

             Make your own "deviations"! Of course it would be great served with gelato! GO VEGAN!!!

  

Sri Lankan Curry with spicy rice and poppadoms

Imogen Taylor - Monday, February 08, 2016

This is a vegan potato, pumpkin and aubergine curry flavoured with my new Sri Lankan curry powder. The flavour profile includes cardamom, which makes it a special blend. Cos cardamom is a prince of spices!!   

        

I have cooked the fluffy rice by absorption method in coconut water; and added turmeric, coriander seed and fresh curry leaves. Give your food that extra love! (The curry is garnished with coconut).

 

Baby potatoes with vegan yoghurt and pistachio dukkah

Imogen Taylor - Sunday, January 31, 2016

Cos baby potatoes are in season; I have boiled these then tossed them round in olive oil till they caramelise.

I have made a dukkah comprising; crushed pistachio, toasted sesame seeds, my Moroccan spice blend, and freshly chopped mint.

I have served the potatoes with vegan (dairy free) coconut yoghurt, then garnished with the pistachio dukkah. Yuuuuuuumy!

Vegan Lasagne with courgettes and eggplant.

Imogen Taylor - Saturday, January 30, 2016

This is a dairy free vegetable lasagne with an awesome Italian tomatoe sauce comprising roasted red peppers and sun-dried tomatoes, onion, garlic, tinned tomatoes, and the Aji Italian spice blend; plus a dash of red wine vinegar. The vegetable layers are shredded courgette and caramelised aubergine (aka eggplant). Soooooo tasty! Garnish with organic oregano.

 

Chickpea Crepes aka Socca, with vegetable fillings..

Imogen Taylor - Saturday, January 30, 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.

Beetroot carpaccio with walnut cheese quenelles and microgreens

Imogen Taylor - Thursday, January 28, 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!!

 

Indian pastries with Spicy Kumera Subji

Imogen Taylor - Thursday, January 28, 2016

Was great fun making these little vegan pasties. The dough comprised unbleached organic white flour, cumin seeds, caraway seeds, olive oil and boiling water. It has made a really crumbly pastry!

    

          I have made a little spicy vegetable subji to go on top

        

            and served with fresh local stone fruit; cos it's Summer!     

Deep fried Zucchini Flowers stuffed with vegan walnut cheese

Imogen Taylor - Thursday, January 28, 2016

Grew my own zucchinis (I usually call them courgettes but "courgette flowers" doesn't sound right)!

Can you believe they come with these pretty flowers?! 

              

I have stuffed them with the vegan walnut cheese from recent posts, then battered and deepfried them with sensational results

Recipe on the beetroot carpaccio post. Scroll down..

       

Vegan kumera and millet patties with nectarine salsa

Imogen Taylor - Wednesday, January 27, 2016

    

These patties are made with cooked millet, roasted kumera, plus tinned chickpeas. 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.

 

Cauliflower Pakoras with chilli Sambal

Imogen Taylor - Wednesday, January 27, 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; and I have par-cooked them before dipping them in the chickpea atter which I have spiced with my new "Sri Lankan spice mix". I have served them with a chilli sambal. 


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