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My Vegan Kitchen

Asian greens served on toasted buckwheat

Imogen Taylor - Tuesday, July 28, 2020

Can you guess what I’ve served these Asian greens on?

This is seasoned bok choy (a soy and sesame dressing with spring onions, chilli, ginger) served on a bed of toasted then simmered buckwheat - a gentler, lighter option than brown rice, and more nutritious than noodles. Best of all, it is glutenfree! 🌱


@thegastronomicalworkshop


Buckwheat is a good source of protein, fiber, and energy. Buckwheat does not contain gluten, so for people with coeliac disease or gluten intolerances, buckwheat and buckwheat flour are excellent dietary alternatives.

“Medical News Today”

Hummus served with a medley of figs, roquette and vegetables.

Imogen Taylor - Friday, July 24, 2020

Playing round with plants; this is freshly made hummus topped with wild rice, then a medley of blanched broccoli, sautéed scallopini, fresh figs, parsley chiffonade, and roquette πŸŒΏπŸƒπŸŒ±πŸ˜ 

So healthy, fresh and tasty!  @thegastronomicalworkshop




 The black rice adds a great nutty, textural element! 🌱



Strawberry and Chia Smoothie

Imogen Taylor - Tuesday, February 04, 2020
I was never a fan of breakfast; morning just seemed too early to be putting food in my body. But a vegan's choice of breakfast is kind of like dessert-time! Between the beautiful and nutritious Acai Bowl, the gut-stabilising Chia Parfait, home-made granola, and the vitamin packed smoothie - the Vegan Breakfast has really come into its own.

I have made today's smoothie with strawberries, white chia seed (soaked in almond milk, with vanilla extract and honey), goji berries, banana, agave syrup, 1 tsp maca per person, and a pinch of Celtic sea salt.
Blitz everything but the soaking chia seeds together in a high speed blender with some more almond milk, till well amalgamated. then combine this mixture with the chia mixture.
This is so nutritious; the goji berries are dense with vitamin C and amino acids, and the chia seeds are a good source of protein, fiber, iron, calcium, and fatty acids..

N.B. Please excuse the oversized photos; I haven't used this blog for some time and I've forgotten how to scale them!!!

@thegastronomicalworkshop


Vegan pizza UNCOOKED

Imogen Taylor - Tuesday, February 04, 2020
Get out your dehydrator!! There's no healthier way of eating than this; all ingredients are in their pure form..
This is a very forgiving recipe; adjust quantities as you see fit or according to what you have in the house. What you need though, is a spreadable, gloopy paste (about the consistency and thickness of hummus) to easily cover your dehydrator sheets..

My Pizza Base Recipe:

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 🌱🌿

  @thegastronomicalworkshop
      

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..
Next, add the roasted sweet potato, and cauliflower and toss around in the spicy oil for a few minutes. Don’t walk away at this stage or the spices will burn.
Add some heated vegetable stock and cook through thoroughly.

Put the soup preparation in a high speed blender and blitz. If the mixture is too thick, add some more vegetable stock.

Pour the soup back into the pot and test for seasoning. Add salt and pepper accordingly.
If you want a bit more heat, add some chilli powder or a squirt of sriracha hot sauce. Stir again and serve πŸ₯°πŸŒ±

@thegastronomicalworkshop


Raw vegan pizza bases with random toppings

Imogen Taylor - Sunday, December 01, 2019

I am getting back into the habit of keeping some homemade raw pizza bases in the pantry; makes a last minute meal so easy; just slap on some hummus, add avocado, tomatoes, rocket, Sicilian olives, dukkah and microgreens and you have a ready-to-go meal.

 

I also had a cashew spread in the fridge which i made with activated cashews, loads of fresh herbs and a tonne of garlic, lemon juice, cider vinegar and some nutritional yeast flakes which i piped on πŸŒ±πŸƒπŸ˜


@thegastronomicalworkshop


  


Use whatever you have in the fridge - scatter on some cooked lentils or steamed broccoli...

 

The raw base is gluten free, and made with soaked, activated buckwheat groats, red capsicum, red onion, ground linseed, sundried tomatoes and ground almonds..


Recipe in more recent post..


Roast Sweet Potato stuffed with chickpeas and cashew sour cream

Imogen Taylor - Tuesday, August 29, 2017
Sometimes when I've been eating out alot (like when on holiday), I long for wholesome home cooking made with love and extra care; anticipating those who will share in the meal, and the pleasure this will bring.

      
I have roasted some sweet potatoes while preparing the burghul wheat (cooked in vegetable stock), sautéeing the leeks and garlic, cooking the chickpeas and toasting the pumpkin seeds. I made the sour cream a couple of days ago (always good to have this vegan dairy-free cheese in the fridge).

It's a little fiddly but if you love cooking; it's like therapy really!!

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Vindaloo Curry cooked in Clay Pot

Imogen Taylor - Friday, August 25, 2017
I wanted to try cooking this vegan curry in a clay pot; to keep all the vegetables intact, enhance the flavour, and so I wouldn't have to stir it!!!

     

This is a Vindaloo curry in nature, with cauliflower, carrots, courgettes, eggplant, chillis, onion, garlic, ginger, and a generous whack of Vindaloo paste; plus fresh tomatoes and a tin of coconut cream.

    

Serve with whole grain rice and a lemon or lime wedge. Super yummmmy!
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