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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!


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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)!!

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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.

       

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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

 

         

  

 

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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.

   

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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..

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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.

          

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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!!  

 

   

 

 

 

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