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

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

Archive