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

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

Archive