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


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