Print

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. 

      

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

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

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.

   

SaveSaveSave

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..

SaveSaveSaveSave

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.

          

SaveSaveSaveSaveSave

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!!  

 

   

 

 

 

SaveSaveSaveSaveSave

Recent Posts


Tags

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

Archive