Print

My Name Is Spice

Raw crackers with cashew butter and sprouted lentils

Imogen Taylor - Wednesday, January 25, 2017

These crackers are made with the same recipe as the raw pizzas i make; just a different format. The ingredients I use are activated buckwheat, sundried tomatoes, red peppers (capsicum), red onion, ground flaxseed and ground almonds.

Spread them into the shape you want - whether it be for a pizza (round), or crackers in which case i spread the mixture into a flat "sheet".

Then into the dehydrator they go. (or you could use an oven on a low heat).                   

           

The topping is a mango/cashew butter i had made a few days earlier. The mango lends a wonderful silkiness to the cashew butter. 

Give it a whirl!!

      

Save

Meet the Fockers

Imogen Taylor - Saturday, January 14, 2017

       

I like my food to have Big Personality! These were great fun to make; I have roasted the fennel in the oven while pan-frying the felafels.

For the base we have herbed polenta. And on top of the felafel layer is cucumber, then shitake mushrooms, then fresh fennel.

Drizzle with a tasty dressing and you're all set! (Don't they look like little characters)?!

      

This second dish uses the exact same ingredients; but i have assembled them differently (the following day).

This assemblage would be lovely with a subtle but rich vegetable stock poured into the bowl just prior to serving. Eh oui?

Save

Raw individual cheesecakes with a mixed berry syrup topping

Imogen Taylor - Thursday, January 12, 2017

                     

Cashew-based raw cheesecake with boysenberry/raspberry topping. The world of RAW is no longer the poor cousin!

A plant-based diet is full of joy. And believe it or not - full of flavour..

With dried fruit and nuts you can make a tasty "biscuit" base; (I like to add some whole linseed and coconut or ground almonds).

The most successful ingredient for re-creating the creamy, cheesy layer is the cashew nut; soaked then blended with lemon juice, maple syrup, vanilla extract, and coconut oil or coconut butter. Miso paste is another effective ingredient for creating the sour "tang" required in a good cheesecake.

For the top layer; frozen berries blended with chia seeds (take it easy on the chia) and a non-refined sugar syrup such as agave or maple, makes an effective "jam" syrup to finish the cheesecake off.

 

I served this with a chrysanthemum and goji berry tea, hence the garnish..

 

SaveSaveSave

Because it's Summer

Imogen Taylor - Wednesday, January 11, 2017

Healthy, happy and lively dinner vibe created with garden-fresh vegetables; I have blanched the broccoli and added it to the raw spinach; chickpeas cooked in a vegetable stock, red onion, shredded cucumber, finely shaved pear, along with toasted almonds, pumpkin and sesame seeds.

Dress with an avocado dressing;

1 ripe avocado

juice of 1 large lemon (or 2 smaller lemons)

1 clove garlic

1 generous tsp honey

1 drop cider vinegar (use sparingly so it doesn't dominate)

salt and freshly grated pepper

Blitz in a blender then add some extra virgin olive oil till you have the desired consistency.

Too good!

    

 

Save

Raw Vegan Christmas Tarts

Imogen Taylor - Wednesday, December 28, 2016

Everything is possible on a raw food diet; I have made the tart cases with nuts, dates, linseed, a pinch of mineral-rich pink salt, and some coconut oil.

For filling; half the tarts have a mashed banana filling (which has a surprisingly good effect); and the other half a fruit mince filling - add a splash of alcohol if you choose.

On top I have added a chocolate ganache; melt coconut oil with cocoa powder and some maple syrup (you can melt some dark chocolate as well but then it's no longer "raw").

Garnish with red Xmas fruits et voila!

           

Save

Zoodle salad with cashew sauce and raw parmesan crisps

Imogen Taylor - Thursday, December 22, 2016

            

The raw food diet is just so exciting; and the benefits to our health go without saying.

Can you imagine how the body must appreciate food that is still "living"?! (has a pulse? lol)

And if the ingredients are organic; your chances of a rich vitamin/mineral intake are splendid!

This Zoodle salad comprises raw zucchini noodles, a cashew-based sauce, rocket, activated almonds, and basil-pinenut "parmesan" crisps.

All vegan; all raw; all plant-based.

What's not to love?

                   

Save

Raw coconut chutney.

Imogen Taylor - Thursday, December 22, 2016

      

Here is the recipe for this raw coconut chutney. I have served it on chunky slices of cucumber nestled in spinach leaves🌿🍃🌱

Recipe: First you blitz a whole lemon plus quater of an onion. Then add 1 cup of coconut (which should be soaked in water overnight). Add 1 tsp each of cumin-seed and mustard-seed, a pinch of salt and half a de-seeded red chilli.

Now add 1 bunch of mint, and a bunch of fresh coriander or any other herbs you have in abundance.

Add a little water and continue to blitz in the blender. I like to add 4 dates to this but check for flavour before you do this.


       

Once it is thoroughly amalgamated; form into quenelles and place on top of the cucumber slices for a cool, refreshing Summer treat!

  SaveSaveSave

Plant based pizza bases with artichokes tomato and basil

Imogen Taylor - Wednesday, December 21, 2016
               

 

I make these little pizza bases repeatedly; they are plantbased and vegan.

I usually keep them raw (and "cook" them in the dehydrator where they go uber crispy); but here I have put them in the oven as I was short of time.

The Mediterranean toppings are pretty classic; you can't beat olives, tomatoes and basil on a pizza!

 

(artichokes are my weak spot)..

Raw carrot cakes with cashew citrus icing served with fruit tea

Imogen Taylor - Saturday, December 17, 2016

I don't have much to compare these with cos i don't have a history of eating cakes and muffins; but i reckon these were fairly awesome!

The ginger, cinnamon and nutmeg contributed a little magic and alot of complexity.

Don't you just adore spices?

                          

The icing is made with soaked cashews and loads of freshly squeezed orange juice (and some rind), plus coconut oil and maple syrup (so refined-sugar free).

         

I have served the mini carrot cakes with a fruit tea and some really nice quality dark chocolate. Go figure! 

 

SaveSaveSave

Raw Quiche Tarts with marinated vegetables

Imogen Taylor - Saturday, December 17, 2016

Dehydrated Raw Quiche Tart! I bet you thought if you were vegan; your days of quiche-munching were over?

This is not only vegan, but also raw; and topped with marinated vegetables. 😆🙏😍👍🏾Save

    

    

These are all set for the dehydrator. The filling is a raw macadamia cheese; and on top are the mushrooms, tomatoes and courgettes which have been marinating in salt and extra virgin olive oil; so simple!

As you can see; everything intensifies in the dehydrator - both the colour, and the flavour (you'll have to take my word for the latter LOL)

Yummy yum Yummmm

             

(These tarts were in the dehydrator for 12 hours..)

Here you can see what the dehydration process does to the "cheese" and the marinated vegetables. This was really an uber-delicious dish...


SaveSaveSave

Recent Posts


Tags

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

Archive