My Name Is Spice

Cauliflower pakoras with chilli sambal

Imogen Taylor - Sunday, July 24, 2016


Why has it taken me so many years to cook pakoras when I have been eating them my whole adult life? These are Cauliflower pakoras; I have par-cooked cauliflower florets before dipping them in the chickpea batter which I have spiced with my new "Sri Lankan spice mix". I have served them with a chilli sambal. 

For the batter; chickpea flour, salt and water. (baking powder is optional). Whisk till you have a thick batter. Adjust with more water or more flour according to desired consistency.



Pear parsnip and carrot salad with toasted sesame seeds

Imogen Taylor - Sunday, July 24, 2016


Dishes like this make me fall in love with veggies all over again; I love plants!!!

I have shaved the parsnip and the carrot, and roasted them in the oven till crispy. Then served them with pear, radish, red onion and organic rocket on a bed of grains; quinoa, amaranth, buckwheat and lentils (actually an organic soup mix).. What a cocophony!! But it was outrageously good..


Chickpea crepes aka Socca with vegetable fillings

Imogen Taylor - Sunday, July 24, 2016



Wanna make the easiest vegan, gluten free, dairy free pancakes ever? Howabout adding water to chickpea flour and stirring till you have a paste. Allow it to rest before adding to the pan. cook till golden then flip. i have added one of my spice mixes which accounts for the added colour.

Add your choice of vegetable filling (think; mushrooms, potatoes, grated courgette, roasted vegetables)... garnish as you see fit.



Beetroot carpaccio with walnut cheese quenelles and microgreens

Imogen Taylor - Sunday, July 24, 2016



These were great fun to make. I have marinated the beetroot slices (use a mandolin), then quenelled the walnut/cashew cheese and sat them on top of the beetroot carpaccio.

The walnut cheese is a variation on the cashew cheese which uses cashew nuts, lemon juice, a dash of miso paste plus some nutritional yeast, salt and pepper. To this I add equal quantity walnuts to cashews. If the "cheese" is too tart; add a squirt of maple syrup to balance the flavour..

Garnish with micro-greens. Wonderful vegan finger food!!  







Aubergine Roulade with a Moroccan spicy rice filling

Imogen Taylor - Sunday, March 27, 2016



I have made these little eggplant roulades and served them on a bed of Moroccan-jewelled rice. I have added diced peaches and scattered some toasted hazelnuts to set this dish a-wagging!!

The rice is spiced with the famous Moroccan "Ras el Hanout" spice blend (this particular one is from my own range); lending the dish an exotic flavour.





Using up leftovers..

Imogen Taylor - Wednesday, January 01, 2014

I cooked these potatoes cos I had a spicy tomato sauce already made from the previous night, and some corn cobs and beautiful organic kale in the fridge; and I thought the sauce would pull the various elements together.

I have blanched a large bunch of kale; tossed the kale in evoo, and piled the potatoes on top.

The avocado was a last minute "find", and the pretty leaves are sorrel.



Recent Posts


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