My Vegan Kitchen

Chermoula spiced eggplant with beetroot and a Japanese dressing

Imogen Taylor - Wednesday, April 21, 2021

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

I have sliced the eggplant into rounds and tossed in olive oil, then laid them out on a tray to bake in the oven.

I have sprinkled the eggplant with my Chermoula spice blend, but any Moroccan spice mix would do...



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)..



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 🍋 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....