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.



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


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