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

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

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

Archive