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My Name Is Spice

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..



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