My Name Is Spice

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.



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






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!!  







Recent Posts


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