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My Vegan Kitchen

Peanut butter cream pie with superfoods

Imogen Taylor - Friday, August 28, 2020

If you're having a party (not any time soon in Victoria, but we can plan ahead πŸ™ˆπŸ€“), you might want to bust out a Banana Cream Pie!

This is a variation on the banana version - a vegan, peanut butter cream pie made with:

peanut butter

almond butter

silken tofu

coconut nectar

Maca

vanilla extract

thick coconut cream

- and that's just the filling. It tastes so caramelly!

Ingredients for the base:

I used walnuts blitzed together with ground almonds, agave syrup, coconut, whole linseed, and cashew butter (for the "fat" element). You could easily omit the sweetener; I quite like a non-sweet base when I'm making a vegan dessert..

Chocolate Ganache:

good quality dark chocolate melted in a double boiler (avoid direct heat as you will harm the chocolate), with coconut oil.

Sprinkle some toasted roughly chopped almonds on top for garnish.

Sorry no actual measurements; I am trying to learn to be more disciplined in that department!

 

@thegastronomicalworkshop

  

Chimichurri The Argentine Pesto

Imogen Taylor - Thursday, August 06, 2020

Similar in appearance and style to the Italian “pesto”, Chimmi Churri is a condiment specific to Argentina and Latin America, and finds its way to the dinner table largely as an accompaniment to steak and spicy sausage (chorizo), sweetbreads and black pudding.

For Vegan application: it stands on its own as a brilliant accompaniment to baked potatoes, sweet potato and pumpkin; as well as an acidic addition to any vegetable dish or vegan pie that needs “tarting” up! 😍

In character, it is sharp and tangy - a uniquely Latin American flavour! 

- typically comprising spices, garlic, onion and vinegar. And a wopping great bunch of parsley!

A traditional recipe goes something like this:

1 bunch flat-leaf Parsley 
8 to 10 cloves Garlic, peeled
3 tbsp Lemon or Lime juice
1 tsp Red Chile Flakes
1 tbsp Red Wine Vinegar
1 tsp Oregano
1 generous tsp ground Cumin
1 small red onion, chopped
1 tsp. Salt
1 tsp. Black Pepper
a half cup Oil

Place all the ingredients except the oil in a blender and whizz till loosely pureed. Add the oil last and mix till emulsified. Don’t allow the mixture to reduce to a homogenised pulp; rather - allow the ingredients to remain identifiable! 
Store in a container and refrigerate for up to 3 weeks. Make this as hot as suits your palate. You may prefer to use a quantity of fresh chillies instead of the dried chilli flakes - go ahead!
Variations. Some recipes I have seen include fresh basil, coriander, and even shallots! Use at your discretion..

@thegastronomicalworkshop

     

  

  


Capsicum and almond wafers

Imogen Taylor - Wednesday, August 05, 2020

 My Raw pizza/cracker Recipe:

This recipe yields the most wonderful, light, delicate and tasty wafers, and is fabulously versatile. If you prefer to make a pizza base, or thicker crackers;  just apply a greater quantity of the mixture to the dehydrator sheet.

1 1/2  cups ground almonds
1/3  cup activated buckwheat (buckwheat groats soaked for 6 to 8 hours - rinsed several times then drained and left to “sprout” overnight)
1 red onion, roughly diced
4 sundried tomatoes
1 red capsicum, roughly chopped
half a cup filtered water

Blend together then add:

1/4 cup freshly ground flax seed (use a coffee-grinder kept for non-coffee use)

Stir till thoroughly combined.

Spread the mixture on a dehydrator sheet till thin, and “uncook” for 24 hours, turning half way through the drying process.
You can make both pizza bases AND crackers with this recipe. Apply to the dehydrator sheet accordingly. So for crackers; spread the mixture into a large rectangle and gently partition into cracker-sized shapes with a knife. For pizza bases, spread the mixture in 3 or 4 circles on your dehydrator sheets depending on what size pizzas you are making πŸŒ±πŸŒΏ

In this instance, I left the mixture intact without scoring it so that the crackers came out as large dehydrated sheets, which I have snapped into random pieces. More fun this way! 

Dip into hummus, chimi-churri (recipe up next), or eat with avocado and kassundi/chutney.

But seriously, they are wonderful just as they are. I love this style of un-cooking! Clean. Healthy. Exciting! πŸ€“

 @thegastronomicalworkshop


the delicate wafers...

Caramel and Jaffa Gateau for a plant-based party

Imogen Taylor - Tuesday, July 28, 2020

This is a caramel and jaffa gateau. There are three layers; the nut base, the thick gooey caramel, and the unmistakeable jaffa; served on a blackberry coulis 😍 Raw, vegan, dairyfree, refined sugar free, gluten-free, and scrumptious! (Made for a plantbased party) 


@thegastronomicalworkshop 



   


This one is from the archives. I'm not sure that the photos correspond to the recipe I have recorded as I have made several versions of this dish (as you do)!

 

Here is a guideline:


Ingredients for the base

1 cup cashew nuts, soaked
1 tbsp whole linseed
1 tbsp ground almonds
1 cup dates soaked 
1 heaped tbsp coconut oil 
Blitz all ingredients in a food processor and spread over your chosen rectangular or square pan. Put in the fridge to set while you make your next layers.

Caramel

1 cup dates
1 ½ tbsp almond butter
1/3 cup pure organic maple syrup (or to personal taste)    
1 cup raw cashews (covered and soaked in water for an hour and then drained)
½ cup coconut oil, melted
 
When you heat/melt the coconut oil, let it cool before adding to the other blitzed ingredients otherwise the mixture will split. It's a good idea to heat the coconut oil in a double boiler to avoid direct heat to the oil. Put into the fridge to set.

Jaffa Layer

2/3 cup raw cashew nuts, soaked overnight then drained 
3/4 cup fresh orange juice
1 tbsp orange rind 
1/3 cup maple syrup 
1/3 cup cacao powder 
100g coconut oil, melted

Put the cashew nuts, orange juice and rind, maple syrup and pure cocoa powder in a food processor and blitz thoroughly. Wait for the melted coconut oil to cool a little, then add to the other ingredients and blend till smooth. Pour the jaffa mixture on top of the caramel layer. Place in the fridge to set.

Garnish!

p.s.  I made the coulis with blackberries, maple syrup and lemon juice blitzed in the blender. Strain out the pips... The coulis adds a necessary tart element to cut through the richness of the gateau..

Delicious!


         

Hummus served with a medley of figs, roquette and vegetables.

Imogen Taylor - Friday, July 24, 2020

Playing round with plants; this is freshly made hummus topped with wild rice, then a medley of blanched broccoli, sautéed scallopini, fresh figs, parsley chiffonade, and roquette πŸŒΏπŸƒπŸŒ±πŸ˜ 

So healthy, fresh and tasty!  @thegastronomicalworkshop




 The black rice adds a great nutty, textural element! 🌱



Raw vegan pizza bases with random toppings

Imogen Taylor - Sunday, December 01, 2019

I am getting back into the habit of keeping some homemade raw pizza bases in the pantry; makes a last minute meal so easy; just slap on some hummus, add avocado, tomatoes, rocket, Sicilian olives, dukkah and microgreens and you have a ready-to-go meal.

 

I also had a cashew spread in the fridge which i made with activated cashews, loads of fresh herbs and a tonne of garlic, lemon juice, cider vinegar and some nutritional yeast flakes which i piped on πŸŒ±πŸƒπŸ˜


@thegastronomicalworkshop


  


Use whatever you have in the fridge - scatter on some cooked lentils or steamed broccoli...

 

The raw base is gluten free, and made with soaked, activated buckwheat groats, red capsicum, red onion, ground linseed, sundried tomatoes and ground almonds..


Recipe in more recent post..


Roast Sweet Potato stuffed with chickpeas and cashew sour cream

Imogen Taylor - Tuesday, August 29, 2017
Sometimes when I've been eating out alot (like when on holiday), I long for wholesome home cooking made with love and extra care; anticipating those who will share in the meal, and the pleasure this will bring.

      
I have roasted some sweet potatoes while preparing the burghul wheat (cooked in vegetable stock), sautéeing the leeks and garlic, cooking the chickpeas and toasting the pumpkin seeds. I made the sour cream a couple of days ago (always good to have this vegan dairy-free cheese in the fridge).

It's a little fiddly but if you love cooking; it's like therapy really!!

What are you having for dinner?
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Meet the Fockers

Imogen Taylor - Saturday, January 14, 2017

       

I like my food to have Big Personality! These were great fun to make; I have roasted the fennel in the oven while pan-frying the felafels.

For the base we have herbed polenta. And on top of the felafel layer is cucumber, then shitake mushrooms, then fresh fennel.

Drizzle with a tasty dressing and you're all set! (Don't they look like little characters)?!

      

This second dish uses the exact same ingredients; but i have assembled them differently (the following day).

This assemblage would be lovely with a subtle but rich vegetable stock poured into the bowl just prior to serving. Eh oui?

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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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