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


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