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

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

Archive