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



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. 



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!


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)!!


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.



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)


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!!!



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˜


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






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"!!! 😍


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!


Recent Posts


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