My Vegan Kitchen

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..


Pesto and tofu stuffed Conchiglioni

Imogen Taylor - Saturday, August 22, 2020

This is a great festive dish, especially if you’re leaning in an Italian direction!

I made the tomato sauce the day before (use your usual Italian tomato sauce recipe), and fortified it with a good dose of the Romesco paste from a few days ago (it always pays to make a big batch). So it was a really rich sauce.


20 conchiglione pasta shells (you may only need 16 but allow for breakages), cooked in well salted water

I used a large stock pot for these so they would have plenty of space and be less likely to break

Cook your pasta shells, drain well, and lay out on a tray ready for the filling

A rich homemade Italian tomato sauce

Tofu/pesto filling.

Half of 1 large onion, finely diced

half a bunch of spring onions, chopped

2 cloves of garlic, roughly chopped 

350gm tofu

at least 300gm vegan basil pesto

Sautée the onion, spring onions and garlic till soft and translucent. Put the onion mixture along with the pesto and tofu into a food processor and blitz till amalgamated.

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

Bake at 180 degrees Celsius for 35 to 40 minutes.

Serve with fresh Italian parsley, and olives. And a good dose of freshly ground black pepper!


Blueberry and granola breakfast parfait

Imogen Taylor - Wednesday, August 19, 2020

I have made a promise to myself to start recording quantities, when I put together a new recipe.

If I am pleased with a dish, I usually scribble down the ingredients and a few notes on “method”, or at least the order in which I used the ingredients, so i can remember how to reconstruct the dish. But the recording of quantities is on a whole other level; which I have yet to pull off!

So keep an eye out for better and more thorough recipes on this site! (Says she, hoping she’ll have the necessary discipline)! 😜

I am also trying to go back through old dishes and put measurements to them. (No small feat)..

This Blueberry parfait is made with fresh fruits, home-made granola, and yoghurt made with cashew nuts, fresh flesh of a coconut, water, and a probiotic capsule to start the fermentation process. Then add lemon or lime  juice, vanilla extract, and maple syrup (my preferred sweetener).

I'll come back to you with the quantities





A tomato and pasta salad bound together with the mighty Romesco

Imogen Taylor - Wednesday, August 19, 2020

This is a joyous lunchtime dish, or great for a light dinner. If you make up the romesco sauce in advance; a quick and tasty meal is at your fingertips whenever you require..

You will need:

cooked pasta of your choice 

baby tomatoes of various colours, halved

courgettes, sliced and sauteed in minimal oil with a little dash of balsamic vinegar.

spinach leaves, rinsed

basil for garnish

salt and pepper

Toss the pasta through the romesco sauce while the pasta is still hot. Add the remaining ingredients and gently stir through.

Romesco sauce recipe.

20gm yesterday’s artisan bread (preservative and additive free)
1 tbsp sherry vinegar
1 tbsp filtered water

1 large tomato, quartered
1 tbsp almonds
1 tbsp hazelnuts
2 cloves garlic

300gm roasted and marinated red peppers (aka capsicums)
2 tbsp sundried tomatoes, (don’t drain too much of the oil away)..
A pinch of mineral-rich salt
1 heaped tsp good quality paprika
1 heaped tsp bell pepper flakes (if available)


Soak the sliced up bread in the water and sherry vinegar till soaked through.

Into a 200 degree Celsius oven, place 1 tomato, quartered, the almonds and hazelnuts, plus the crushed garlic cloves.
Bake for 20 minutes till “aromatic “, (you will detect the smell of the nuts toasting)..

Place the marinated peppers, the soaked bread, sundried tomatoes, roasted nuts, garlic and tomato in a food processor and blitz till smooth.
Add the salt and spices and blitz again.

This makes an extremely tasty Romesco paste. Alot of the yummy "tang" is down to the vinegar that the red peppers are marinated in.

Fabulous for adding extra flavour to a pasta sauce, or use as a dip!

You could even call this a capsicum and sun-dried tomato pesto, if that helps to better inflame your culinary imagination!

Apologies again for the over-sized photos. The website seems to have lost the facility for diminishing them!



Buckwheat noodles with broccoli tofu chilli and mushrooms

Imogen Taylor - Thursday, August 13, 2020

I don’t often cook Asian dishes; I tend to go the Italian, Indian or Mexican route as a default “line of least resistance “. These are the cooking styles I am most familiar with.

But Asian dishes are a great option for vegans!



organic peanut oil (used several times so have the bottle handy)
1 head of broccoli, cut into small pieces and quickly blanched in boiling water
          - drain and put straight into an ice bath to refresh, then drain again and put aside
1 small bowl of mushrooms, cut in halves or thirds depending on size
         - Sauté these in hot peanut oil till they start to caramelise, season with salt and take off the heat. Put aside.
1 quantity buckwheat noodles depending on how many you are cooking for
         - Boil these till just tender, drain and put aside

half a block of tofu, cut into dice
1 clove garlic, sliced
1 level tbsp szechuan pepper

Rice vinegar
sambal oelek
maple syrup

Heat the tofu, garlic and szechuan pepper in hot peanut oil till the tofu takes on a good colour. Add a generous dash of tamari, a good glug of rice vinegar, a tsp sambal oelek, and a drizzle of maple syrup. Allow the liquids to merge and let them reduce, stirring the tofu around in the sauce.. (the tofu will absorb alot of the tangy, spicy flavour).

While there is still plenty of liquid; add the broccoli, mushrooms and noodles and cook till they are heated through and have likewise absorbed some of the sauce.

Pour everything into a serving dish and add the prepared condiments; see below..

Add the last five ingredients once the dish is served.

1 lime, portioned
Half cup roasted peanuts
Half a bunch fresh coriander 
1 green chilli, finely sliced 
1 spring onion, finely sliced

Serve and devour while piping hot!


Red cabbage steak with chipotle mayo

Imogen Taylor - Tuesday, August 11, 2020

Okay, so I'm obsessed with cabbage steaks currently! I've served this on herbed rice with a chipotle mayonnaise or you could call it a spicy, nut-based "Crema"..

Recipe for the Chipotle Mayo

1 cup cashews, soaked for 2 hours

1 lime (or a lemon will do)

1 tbsp nutritional yeast

1 tsp Maple syrup, or to personal taste

a pinch of salt

1 clove garlic, optional..

1 or more chipotle chiles in adobo (these are the canned chiles in a thick spicy paste, that you can find in most supermarkets these days).


Soak 1 cup of cashews in water for 2 hours before rinsing and draining.

Blitz the cashews combined with 1 cup filtered water till the mixture is smooth. Add the juice of 1 lemon, nutritional yeast, a squirt of maple syrup and a pinch of salt, and blitz again till the mixture is smooth.

Now add 1 chipotle chile in adobo. Add some of the paste also for extra flavour! And extra chiles if you want it especially "picante"!

Blitz again till thoroughly amalgamated. Adjust as you see fit. Serve with the rice and the roasted cabbage 🌱


Broccoli, kale, lentil and sweet potato soup

Imogen Taylor - Friday, August 07, 2020

Surely the best thing about a cold Winter’s day is the comfort food we turn to to lift our spirits? It is uber-cold here in Melbourne right now, coinciding with our second Covid Lockdown. So cooking is the order of the day!

This is home-made broccoli, kale, lentil and mushroom soup (Oh, and sweet potato)..

And you know I have some spices in there!

In this soup I have used my Chermoula Spice Blend. This is one of the blends from the range I developed in New Zealand after the big 2010 earthquake when I lost my shop.

You will also need:

half a head of broccoli, cut into pices and steamed

1 generous glug of extra virgin olive oil

1 good size onion, finely diced

2 cloves of garlic (or less; up to you), crushed and chopped

1 heaped tbsp Chermoula (you can buy this in specialty grocery stores)

1 litre vegetable stock (I like to use Rapunzel veggie stock cubes, or Massel’s are also good)

1 sweet potato, oven roasted (or you could boil it if you don’t want to use the oven for such a small cook)

half the contents of 1 tin lentils. Leave a smattering of lentils aside for garnish

1 medium-sized bunch kale

For Garnish

sliced and sauteed mushrooms

fresh coriander


Chapattis for accompaniment


1. Steam the broccoli quickly till it is ever so slightly cooked. Run under cold water and put aside.

2. Sear the onions and garlic in the oil, till soft and translucent. Add the Chermoula blend and stir gently, allowing the spices to release their magic, then add the broccoli and sweet potato. Stir the vegetables around in the onion mixture till well coated with the spices.

3. Heat the vegetable stock and add to the pot. Cook for a further 5 to 10 minutes till all the ingredients are "holding hands" (if you know what I mean)? Allow the soup to reduce somewhat. This is how the flavours really develop..

4. Add the kale right at the end before putting the soup in a blender to puree. You may need to add more stock at this point, if the soup is too thick.

5. Pour the soup back into the pot to cook a little further, adding the lentils right at the end, so they hold their shape.

6. Add your various garnishes and serve with chapattis..


Chimichurri The Argentine Pesto

Imogen Taylor - Thursday, August 06, 2020

Similar in appearance and style to the Italian “pesto”, Chimmi Churri is a condiment specific to Argentina and Latin America, and finds its way to the dinner table largely as an accompaniment to steak and spicy sausage (chorizo), sweetbreads and black pudding.

For Vegan application: it stands on its own as a brilliant accompaniment to baked potatoes, sweet potato and pumpkin; as well as an acidic addition to any vegetable dish or vegan pie that needs “tarting” up! 😍

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!

A traditional recipe goes something like this:

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. Some recipes I have seen include fresh basil, coriander, and even shallots! Use at your discretion..





Capsicum and almond wafers

Imogen Taylor - Wednesday, August 05, 2020

 My Raw pizza/cracker Recipe:

This recipe yields the most wonderful, light, delicate and tasty wafers, and is fabulously versatile. If you prefer to make a pizza base, or thicker crackers;  just apply a greater quantity of the mixture to the dehydrator sheet.

1 1/2  cups ground almonds
1/3  cup activated buckwheat (buckwheat groats soaked for 6 to 8 hours - rinsed several times then drained and left to “sprout” overnight)
1 red onion, roughly diced
4 sundried tomatoes
1 red capsicum, roughly chopped
half a cup filtered water

Blend together then add:

1/4 cup freshly ground flax seed (use a coffee-grinder kept for non-coffee use)

Stir till thoroughly combined.

Spread the mixture on a dehydrator sheet till thin, and “uncook” for 24 hours, turning half way through the drying process.
You can make both pizza bases AND crackers with this recipe. Apply to the dehydrator sheet accordingly. So for crackers; spread the mixture into a large rectangle and gently partition into cracker-sized shapes with a knife. For pizza bases, spread the mixture in 3 or 4 circles on your dehydrator sheets depending on what size pizzas you are making 🌱🌿

In this instance, I left the mixture intact without scoring it so that the crackers came out as large dehydrated sheets, which I have snapped into random pieces. More fun this way! 

Dip into hummus, chimi-churri (recipe up next), or eat with avocado and kassundi/chutney.

But seriously, they are wonderful just as they are. I love this style of un-cooking! Clean. Healthy. Exciting! 🤓


the delicate wafers...

Pumpkin, sweet potato and leek galette

Imogen Taylor - Tuesday, August 04, 2020


This is a roasted root vegetable, and leek galette; served with sautéed kale, garlic, toasted pine nuts and lemon juice.. I made this galette for the first time two weeks ago. But the vegan pastry was a miss, so back to the drawing board. Turns out; using coconut oil as the fat component (when making pastry) is NOT a winner! 

This galette used a spelt flour and vegan butter recipe. (Tweaked from my last effort).

Why is pie-making such a happy craft?!  (that’s vegan cheese on the top)..



My very simple vegan galette recipe.
1 cup organic wholemeal Spelt flour
pinch Himalayan pink salt
25gm vegan butter 
3 tbsp water

Add the vegan butter to the flour/salt mixture and rub together till you have a crumb.
Add the water and combine till a dough forms. Continue blending the ingredients till the dough becomes "united". (that is; all ingredients have surrendered individual identity and melded into a whole...)
Put aside to rest for half an hour minimum.

When ready, roll out the dough on a sheet of baking paper till the dough is really thin.





For the filling:

quater of a pumpkin, cut into pieces and roasted

roasted sweet potato (cut into cubes of some description before roasting)

sliced leeks, sauteed on both sides till caramelised.

freshly ground black pepper

Once the pastry is rolled out, spread the vegetables over the pastry and sprinkle liberally with the pepper. Leave a small area free on the outside so that you can roll the pastry inwards towards the centre to form your galette. Transfer your pie onto a baking tray or baking dish that fits size-wise.

Bake at 200 degrees Celcius for 15 to 20 minutes. Keep an eye on it to check that the pastry is browning.

I have added vegan cheese once the galette is removed from the oven. Plus toasted pinenuts.

But work with what you have in your pantry.

I have served the galette with wilted kale which I have sauteed quickly with sliced garlic and a squirt of lemon juice.