Print

My Name Is Spice

Strawberry and Chia Smoothie

Imogen Taylor - Tuesday, February 04, 2020
I was never a fan of breakfast; morning just seemed too early to be putting food in my body. But a vegan's choice of breakfast is kind of like dessert-time! Between the beautiful and nutritious Acai Bowl, the gut-stabilising Chia Parfait, home-made granola, and the vitamin packed smoothie - the Vegan Breakfast has really come into its own.

I have made today's smoothie with strawberries, white chia seed (soaked in almond milk, with vanilla extract and honey), goji berries, banana, agave syrup, 1 tsp maca per person, and a pinch of Celtic sea salt.
Blitz everything but the soaking chia seeds together in a high speed blender with some more almond milk, till well amalgamated. then combine this mixture with the chia mixture.
This is so nutritious; the goji berries are dense with vitamin C and amino acids, and the chia seeds are a good source of protein, fiber, iron, calcium, and fatty acids..

N.B. Please excuse the oversized photos; I havent used this blog for some time and I've forgotten how to scale them!!!

@thegastronomicalworkshop


Vegan pizza UNCOOKED

Imogen Taylor - Tuesday, February 04, 2020
Get out your dehydrator!! There's no healthier way of eating than this; all ingredients are in their pure form..

Sweet potato with a vegan citrus cream and Gremolata

Imogen Taylor - Tuesday, January 21, 2020

This is roasted sweet potato served with a sour lemon, vegan crème fraiche; and a pistachio, mint and coriander gremolata. Soooo yummm! 🌱


For the crème fraiche; soak one cup of cashews in water for two hours before rinsing and draining.

Blitz the cashews combined with half a cup of filtered water and one pro-biotic capsule till the mixture is smooth. Leave to ferment for a couple of hours.

Then add lemon juice, nutritional yeast, a squirt of maple syrup and a pinch of salt and blitz again in a high speed blender. This makes a tangy, super tasty vegan citrus cream (or crème fraiche).

Serve with roasted vegetables or spread on good quality toasted bread etc..



Fluffy buckwheat and banana pancakes

Imogen Taylor - Friday, January 10, 2020
I have made these simple and easy vegan pancakes with buckwheat flour, mashed banana, maple syrup, baking soda, almond milk, maca and chia seeds.

   
I have glazed some fresh apricots in maple syrup to serve with the pancakes, along with stewed cherries (left over from Christmas), and nutritious hemp seeds.


@thegastronomicalworkshop



Vegan Sweet potato and Cauliflower Soup

Imogen Taylor - Wednesday, January 01, 2020
This is a kumera and cauliflower puréed soup, spiced liberally with my Mexican Spice Blend. If you don't have access to the Aji Spice range; look for a recipe on the Web or pick up a Spice blend from a specialty store. I start all soups and most sauces with seared or caramelised onions and garlic; don't underestimate the contribution these ingredients make to "depth of flavour"!!

   
The spices need to go into the pan once the onion and garlic is cooked; so that they too can open up and release their full flavour..


Raw vegan pizza bases with random toppings

Imogen Taylor - Sunday, December 01, 2019

Im getting back into the habit of keeping some homemade raw pizza bases in the pantry; makes a last minute meal so easy; just slap on some hummus, add avocado, tomatoes, rocket, Sicilian olives, dukkah and microgreens and you have a ready-to-go meal. I also had a cashew spread in the fridge which i made with activated cashews, loads of fresh herbs and a tonne of garlic, lemon juice, cider vinegar and some nutritional yeast flakes which i piped on 🌱🍃😍 Use whatever you have in the fridge - scatter on some cooked lentils or steamed broccoli... The raw base is gluten free, and made with soaked, activated buckwheat groats, red capsicum, red onion, sundried tomatoes and ground almonds..



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

Recent Posts


Tags

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

Archive