Print

My Name Is Spice

Raw Granola Bars

Imogen Taylor - Saturday, July 30, 2016

Grains and Fruit are such an important part of a Raw Food Diet. And Plant-based cooking (or "un-cooking") is such a joy!

These Granola Bars are choc-full of grains, seeds and nuts, plus date paste, rice malt syrup, cranberries, goji berries and puffed millet! πŸƒπŸŒΏπŸ˜±οΈ

     

SaveSave

Raw Pad Thai

Imogen Taylor - Saturday, July 30, 2016

     

I can't be sure I've ever eaten Pad Thai before; but I certainly haven't had a raw version till I made this one. The Satay sauce is reminiscent of a satay sauce I used to make in a restaurant long ago; and i have recreated the recipe to some degree. 

      

Ingredients

Coconut cream (or coconut water if the cream is too rich), a splash of soy sauce, coconut sugar to taste, shallot, fresh lemongrass - bruised, fresh ginger, garlic, ground turmeric, fresh red chilli, lime juice, galangal, and a yummy organic peanut butter. Blitz together in high speed blend (or food processor if you want to keep it lumpy)! It's quite nice to have crunchy bits in the satay sauce!!

    

The Pad Thai Recipe

I have grated courgette and carrot on a mandolin (no; not the musical instrument); sliced some red pepper, red cabbage, spinach and red onion "julienne-style",  then added fresh mint, roasted peanuts and fresh coriander.

One of my all-time favourite dishes; soooo delicious!


SaveSaveSaveSave

For the love of vegetables..

Imogen Taylor - Friday, July 29, 2016
                

Even in Winter it is rewarding to celebrate Nature's bounty in the form of fruits and vegetables.

I have used the under-rated cauliflower and tossed it in spices; then served it up with an array of lettuces, rocket, and fresh pear, herbs and basil flowers.

This Chermoula spice blend is made up of the warm earthy end of the spice spectrum; which lends itself to root vegetables and Winter cooking generally

   

NB, the warming spices in this instance be turmeric, cumin and paprika (three of fifteen spices I use in this Moroccan blend).

Spices each have different personalities, and different roles to play in any given situation. (I like to think of them as people)!!

SaveSave

Vegan Strawberry Mousse

Imogen Taylor - Tuesday, July 26, 2016

 How to make mousse without dairy, gluten or eggs:    

  
 

RECIPE FOR TWO (Date Night)!

For the biscuit Base: 1/2 cup cashew nuts, 1/2 cup dates (don't soak them if you want a chewy base - YUM),  1 tablespoon golden linseed, 1 heaped tbsp coconut oil. 

Put the base ingredients into the food processor except the coconut oil, Melt the coconut oil and allow it to cool somewhat before pouring into the food processor and blitzing with the other ingredients till you have an amalgamated mixture.

Place the mixture in the glasses.

   

 

For the mousse: 1 large banana, 7 good size strawberries washed, 2/3 cup silken tofu, 1/3 cup maple syrup, 1/2 cup coconut oil  

Melt the coconut oil in a small pot and put aside to cool. Put the banana, the de-stemmed strawberries and the tofu in the blender and blitz. Add the maple syrup and repeat (blitzing that is). Once the coconut oil has cooled (but before it starts setting) add it to the blender and blitz to combine all the ingredients till smooth.

       

SaveSaveSaveSave

Vegan sushi with lemon infused olive oil

Imogen Taylor - Monday, July 25, 2016

In all my years experimenting in the kitchen; this is the first time I've made or attempted sushi. I guess my interests lie ostensibly with spicy food.

So this is a bit of a departure from my usual fare. But fits well within the vegan regime.

I have used capsicum, celery, carrot, fresh herbs; then drizzled the sushi with a little lemon-infused extra virgin olive oil.

It was so delicious and fresh; and surprisingly sweet.

 

         

Instead of using rice; i wanted to try cracked wheat, but it was a bit crumbly. So this is a mixture of cracked wheat AND white rice. (I will continue experimenting)

Save

Cauliflower pizza crust with assorted toppings

Imogen Taylor - Sunday, July 24, 2016
   

Once you find a plant-based, gluten-free pizza crust recipe you like; the possibilities are endless. This one is made with raw cauliflower, activated buckwheat, linseed, and ground almonds. But i also make one with red capsicum, buckwheat, red onion, sundried tomatoes and chilli etc, which I top with tomatoes, olives and artichokes, for a more Mediterranean style pizza (see instagram post of 4th July).

Here you can see the spiralized courgettes and carrots, with lettuce leaves, avocado, chillis and radishes. Then adorned with the tasty-as-heck cashew dressing I use regularly πŸ˜†πŸ˜†πŸ˜ (using cashews, lemon juice, nutritional yeast, miso, water and garlic). πŸ˜†πŸ˜πŸŒΊβœŒπŸΏοΈ This base is designed for dehydrating but if you dont have the equipment you can bake it in the oven on low heat. On this occasion i cooked it at 180 degrees celcius and it is golden and crispy; friggin awesome!!!

  

SaveSave

Buckwheat bread with cashew cheese and tasty coriander salsa

Imogen Taylor - Sunday, July 24, 2016
   

I've been wanting to try out this raw dehydrated buckwheat bread only i don't have a dehydrator. I ended up slow cooking it at a low temperature with quite good results.

On top i have spread my cashew cheese (using cashews, lemon juice, nutritional yeast, miso, water and garlic); followed with a coriander salsa verde with coriander, lime juice, red onion, x.v. olive oil, chilli and more garlic. Phenomenal phlavours!! πŸ˜†πŸƒπŸŒΏπŸ˜

Save

Shepherds Pie made with leeks, courgettes, adzuki beans and an almond crumb

Imogen Taylor - Sunday, July 24, 2016

  

- hard to describe how good this was! I have sauteed together some blanched yams, with onions, garlic, eggplant, courgettes and leeks; then added "Berbere" spices till gorgeously flavoured; then thrown in the cooked adzukibeans and added all to the pan. On top is a potato and pumpkin mash. And to finish; a breadcrumb, garlic and almond crumb; combined with nutritional yeast, lemon juice, herbs and capers. Seriously tasty

 

         

  

 

SaveSaveSave

Raw cauliflower pizza crust with porcini mushrooms and deepfried Brussels sprouts

Imogen Taylor - Sunday, July 24, 2016
              

Can you guess what this is? (hope i can answer my own question adequately)πŸ˜†πŸ˜†

Short answer; vegan pizza. Long answer; gluten-free pizza base made with raw cauliflower, #activatedbuckwheat, linseed and ground almonds, with salt and pepper; made into a dough and rested overnight. i have cooked it for 15 to 20 minutes at 200 degrees celcius, then turned the oven to 150 degrees and cooked another 10 minutes till golden.

For the top; deep fried leaves from Brussels sprouts, as well as purple broccoli, shitake mushrooms and wild lettuces. Sprinkle with pinenuts! 😍The dressing is the cashew cream from previous posts. (refer back for recipe) πŸ˜πŸƒπŸŒΏβœŒπŸΏοΈ This pizza is like a walk through the forest (if you get my drift?!)πŸƒπŸŒΏπŸ˜†πŸ˜†πŸŒΎNB; ive always been heavy-handed with "sauce"!!! 😍

SaveSaveSave

Raw lasagne on a bed of beetroot puree with almond crumb

Imogen Taylor - Sunday, July 24, 2016
                 

I always enjoy assembling a RAW lasagne! And so super easy if you have the cashew cheese and the sundried tomato-romesco puree made up in advance. I even added some radish sprouts and some of yesterday's almond crumb; so it's a lively variation on the classic!!

Almond crumb consists of almonds combined with nutritional yeast, lemon juice, herbs and capers. Extremely tasty!

SaveSaveSaveSave

Recent Posts


Tags

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

Archive