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My Vegan Kitchen

Tasty stuffed mushrooms with chimmichurri

Imogen Taylor - Friday, April 16, 2021

For the stuffing:

wholegrain/brown rice

chickpeas, cooked and rinsed

Moroccan spices (I used my Chermoula blend),  and chopped fresh parsley

Small florets of cauliflower, blanched

For the cashew sauce:

1 cup cashews, soaked for two hours then rinsed

2 tbsp nutritional yeast

1 to 2 cloves of garlic

juice of 1 πŸ‹ lemon

1tsp or so of maple syrup (to your own taste)

a splash of chilli flakes or schishimi togarashi 

Combine all the above in a high speed blender till smooth and shiny. Test for balance?


Combine the rice and other ingredients in a bowl, then add as much of the sauce as required in order to bind the mixture together.

Heat the oven to 180 degrees Celcious.

Stuff the mushrooms with the rice mixture and bake.

You will smell when they are done! (Approx 20 to 30 mins)

Serve with a Cos lettuce salad, or whatever you have handy.

I added the chimmichurri sauce for extra flavour. Recipe in a recent post....


  

Vegan banana bread with chocolate sauce and icecream

Imogen Taylor - Wednesday, March 24, 2021

More new recipes coming....

  

 

  

 

 

A luscious and light spiced Almond cake, gluten free

Imogen Taylor - Monday, March 22, 2021

Recipe coming soon...

As i don't have a sweet tooth, cakes and muffins generally have no appeal. However; this recipe uses no wheat flour and has none of the cloying qualities that i usually dislike in “cake”. The flours are rice, buckwheat and almond; mixed with almond butter, rice malt syrup, coconut yoghurt and coconut oil (plus some other ingredients). its not too sweet. and a lovely, light texture. p.s for the icing i mixed coconut yoghurt with coconut cream in a blender with vanilla extract. it really didn't need sweetening as the natural sweetness of the coconut was sufficient in combination with the fresh pears and drizzled passionfruit pulp βœŒπŸΏπŸ‘

 

 @thegastronomicalworkshop

  

Chermoula spiced eggplant with beetroot and a Japanese dressing

Imogen Taylor - Tuesday, October 20, 2020

I am happy to find that after a day of roaming, and travel freedoms reclaimed - my creativity has returned to me.

My part of the world has been mostly locked up since March!

 

 

Steamed beetroot drizzled in olive oil with a Japanese tahini and lime dressing.

Served with:

Eggplant slices roasted and flavoured with my Moroccan chermoula spice blend.

The Japanese dressing is a new invention comprising:


Lime juice (from 1 lime)

1 tbs coconut sugar

1 tbsp tamari

1 splash rice wine vinegar 

1 clove garlic

1 tsp Sambal oelek

1 tbsp tahini

1 tbsp sesame oil

Add a few glugs of olive oil as it amalgamates in a high speed blender

Garnish with toasted sesame seeds (for the beetroot), and chopped parsley (for the roasted eggplant)..

 

 

A fun Asian noodle salad

Imogen Taylor - Saturday, September 26, 2020

The great thing about salads is that you don’t have to measure the ingredients (unlike baking).

You can grab a handful of this, and a dash of that; according to personal taste, and work with what’s at hand!

The important thing will always be the dressing. This is where the flavour lies.

For this salad, everything is raw apart from the vermicelli noodles.

Oh, and the roasted peanuts 😍

This salad is high on nutrition and chlorophyll-rich, which helps to keep the body alkalised. (An acidic body is an environment ripe for disease).

 

The roasted peanuts add texture and crunch..

 

For salad ingredients, chose from the following:

Vermicelli noodles, cooked and drained

courgette cut into fine julienne (use a mandolin if you have one)

cucumber cut into fine slices, also with a mandolin if possible

mixed lettuces and radicchio

spring onions, finely sliced

green chilli, chopped finely

loads of fresh coriander, roughly chopped

red capsicum, finely sliced

toasted sesame seeds

roasted peanuts

  

 

For the Dressing:

juice of 1 lime

1 garlic clove finely sliced

fresh ginger, sliced into julienne (very fine strips)

1 dessert-spoon coconut sugar (or use jaggery or any other unrefined sugar)

1 dessert-spoon tamari (or soy sauce)

1 tbsp sesame oil

1 tsp chilli paste (I like to have sambal oelek on hand at all times)

1 tbsp peanut oil

Mix all ingredients together till well amalgamated (I know; I use that word alot)!

Et Voila; here is the flavour to dress your Asian Noodle salad..

 

  @thegastronomicalworkshop

 

 

 

 

Plantbased finger food served on vine leaves

Imogen Taylor - Wednesday, September 23, 2020

Vegan rice balls with tomato kassundi!

I have used a ginger-cashew cream to bind these brown rice balls together. And served them on a bed of kassundi, sitting on an edible vine leaf..

These were scrumptious, and an exciting way to serve up plant-based party food.

 

Recipe:

1 cup cooked brown rice

Mix with the following

1 cup cashews, soaked in filtered water for 2 hours then drained

pinch salt

1 tsp ground ginger

1 tbsp nutritional yeast

1 good handful fresh Italian parsley, finely chopped

1/4 cup roasted pumpkin

almond milk, if liquid is required..

poppy seeds for garnish

Blitz all the above ingredients in a blender. Pour the ginger-cashew cream into a bowl and add the cooled brown rice.

Mix everything together till you have a firm, well amalgamated mixture.

Form into balls and sprinkle with poppy seeds. Allow to set in the fridge.

  

 

 @thegastronomicalworkshop 

Can baked beans on toast be an exciting breakfast?

Imogen Taylor - Monday, September 21, 2020

Can baked beans on toast be an exciting breakfast?

Damn straight! It's all about the salsa... Flavour, Flavour, Flavour!

  

The Chimmichurri Salsa .

In character, it is sharp and tangy - a uniquely Latin American flavour! 

- typically comprising spices, garlic, onion and vinegar. And a wopping great bunch of parsley!

Here is my recipe from a recent post:

1 bunch flat-leaf Parsley 
8 to 10 cloves Garlic, peeled
3 tbsp Lemon or Lime juice
1 tsp Red Chile Flakes
1 tbsp Red Wine Vinegar
1 tsp Oregano
1 generous tsp ground Cumin
1 small red onion, chopped
1 tsp Salt
1 tsp Black Pepper
a half cup Oil

Place all the ingredients except the oil in a blender and whizz till loosely pureed. Add the oil last and mix till emulsified. Don’t allow the mixture to reduce to a homogenised pulp; rather - allow the ingredients to remain identifiable! 
Store in a container and refrigerate for up to 3 weeks. Make this as hot as suits your palate. You may prefer to use a quantity of fresh chillies instead of the dried chilli flakes - go ahead!


Variations. You could also include fresh basil, coriander, and even shallots! Make it your own..

To put this dish together:

1 loaf of fresh baguette, sliced on the diagonal and toasted in the oven (or use your toaster)

vegan butter for the toast

1 tin baked beans, heated in a pot on the stove

1 avocado, sliced on the diagonal

cherry tomatoes, halved

lashings of the chimmichurri...

fresh herbs, coriander is best!

Optional - sliced spring onions for garnish

I think you get how to assemble it?

 @thegastronomicalworkshop

    

Healthy sugar-free muesli bars with goji, chia and hemp seeds

Imogen Taylor - Tuesday, September 15, 2020

These raw, vegan, gluten-free muesli bars are easy to make - dried fruit and various seeds bound together with a fruit paste (instead of using sugar).  

You can play around with the ingredients and quantities; this is not a temperamental recipe.  Enjoy!

    

Fruit paste

1/2 cup dates (or apricots would work too)
3 tbsp water
a squirt vanilla extract
pinch salt
1 tbsp orange juice
and the zest of 1 orange

Soak the dried fruit in hot water for 1 hour minimum. Use just enough water to cover the dates/apricots and leave to soak.


Next, add all the above ingredients to a food processor and blitz till smooth.

    

For the bars:

1 tbsp chia seeds soaked in 2/3 cup filtered water,  coconut water, or you could use chamomile tea for a more delicate result. You choose!

half cup pumpkin seeds
half cup sunflower seeds
half cup goji berries (or cranberries)
3 tbsp hemp seeds

1 quantity dried fruit paste (recipe above).

Stir all the ingredients together in a bowl. Mix thoroughly till well amalgamated.

     

 

Line a shallow baking pan with baking paper, and spread the mixture evenly to the sides.
If you place the pan in the freezer, the mixture will set and you‘ll be able to cut the block into bars.

Place the sliced bars on a dehydrator sheet; keeping them in the block format ie; don’t separate them out...

“Uncook”  the bars for approx 10 hours, turning half way through the process.

Dehydrator should be at 45 degrees celcius.

    

    @thegastronomicalworkshop

Peanut butter cream pie with superfoods

Imogen Taylor - Friday, August 28, 2020

If you're having a party (not any time soon in Victoria, but we can plan ahead πŸ™ˆπŸ€“), you might want to bust out a Banana Cream Pie!

This is a variation on the banana version - a vegan, peanut butter cream pie made with:

peanut butter

almond butter

silken tofu

coconut nectar

Maca

vanilla extract

thick coconut cream

- and that's just the filling. It tastes so caramelly!

Ingredients for the base:

I used walnuts blitzed together with ground almonds, agave syrup, coconut, whole linseed, and cashew butter (for the "fat" element). You could easily omit the sweetener; I quite like a non-sweet base when I'm making a vegan dessert..

Chocolate Ganache:

good quality dark chocolate melted in a double boiler (avoid direct heat as you will harm the chocolate), with coconut oil.

Sprinkle some toasted roughly chopped almonds on top for garnish.

Sorry no actual measurements; I am trying to learn to be more disciplined in that department!

 

@thegastronomicalworkshop

  

Vegan-stuffed Conchiglione Day 2

Imogen Taylor - Tuesday, August 25, 2020

I had some of the pesto and tofu stuffing leftover so I made this dish again; this time I baked the Conchiglione at 200 degrees Celcius for 35 minutes. To follow is the recipe again..


  

Pesto and tofu filling:

half of 1 large onion, finely diced

half a bunch spring onions, chopped

2 cloves garlic, roughly chopped

350gm tofu

at least 300gm vegan basil pesto

Sauté the onion, spring onions and garlic in a generous glug of extra virgin olive oil till soft and translucent. Put the onion mixture along with the pesto and the tofu into a food processor and blitz.

Line the pasta shells with the tofu filling and place the stuffed shells in a pan on top of the home-made tomato sauce.

I have made my usual Italian-style tomato sauce and fortified it with half a cup of the romesco (recipe a couple of posts back).

This makes a very rich sauce!

Bake for at least half an hour at 200 degrees Celcius.

Serve with a light salad of green leaves (Cos lettuce is ideal), and toasted walnuts - dressed with a sherry vinegar vinaigrette..

 @thegastronomicalworkshop