My Name Is Spice

Raw Vegan Christmas Tarts

Imogen Taylor - Wednesday, December 28, 2016

Everything is possible on a raw food diet; I have made the tart cases with nuts, dates, linseed, a pinch of mineral-rich pink salt, and some coconut oil.

For filling; half the tarts have a mashed banana filling (which has a surprisingly good effect); and the other half a fruit mince filling - add a splash of alcohol if you choose.

On top I have added a chocolate ganache; melt coconut oil with cocoa powder and some maple syrup (you can melt some dark chocolate as well but then it's no longer "raw").

Garnish with red Xmas fruits et voila!



Zoodle salad with cashew sauce and raw parmesan crisps

Imogen Taylor - Thursday, December 22, 2016


The raw food diet is just so exciting; and the benefits to our health go without saying.

Can you imagine how the body must appreciate food that is still "living"?! (has a pulse? lol)

And if the ingredients are organic; your chances of a rich vitamin/mineral intake are splendid!

This Zoodle salad comprises raw zucchini noodles, a cashew-based sauce, rocket, activated almonds, and basil-pinenut "parmesan" crisps.

All vegan; all raw; all plant-based.

What's not to love?



Raw coconut chutney.

Imogen Taylor - Thursday, December 22, 2016


Here is the recipe for this raw coconut chutney. I have served it on chunky slices of cucumber nestled in spinach leaves๐ŸŒฟ๐Ÿƒ๐ŸŒฑ

Recipe: First you blitz a whole lemon plus quater of an onion. Then add 1 cup of coconut (which should be soaked in water overnight). Add 1 tsp each of cumin-seed and mustard-seed, a pinch of salt and half a de-seeded red chilli.

Now add 1 bunch of mint, and a bunch of fresh coriander or any other herbs you have in abundance.

Add a little water and continue to blitz in the blender. I like to add 4 dates to this but check for flavour before you do this.


Once it is thoroughly amalgamated; form into quenelles and place on top of the cucumber slices for a cool, refreshing Summer treat!


Raw carrot cakes with cashew citrus icing served with fruit tea

Imogen Taylor - Saturday, December 17, 2016

I don't have much to compare these with cos i don't have a history of eating cakes and muffins; but i reckon these were fairly awesome!

The ginger, cinnamon and nutmeg contributed a little magic and alot of complexity.

Don't you just adore spices?


The icing is made with soaked cashews and loads of freshly squeezed orange juice (and some rind), plus coconut oil and maple syrup (so refined-sugar free).


I have served the mini carrot cakes with a fruit tea and some really nice quality dark chocolate. Go figure! 



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)!!


Cauliflower pizza crust with assorted toppings

Imogen Taylor - Sunday, July 24, 2016

Once you find a plant-based, gluten-free pizza crust recipe you like; the possibilities are endless. This one is made with raw cauliflower, activated buckwheat, linseed, and ground almonds. But i also make one with red capsicum, buckwheat, red onion, sundried tomatoes and chilli etc, which I top with tomatoes, olives and artichokes, for a more Mediterranean style pizza (see instagram post of 4th July).

Here you can see the spiralized courgettes and carrots, with lettuce leaves, avocado, chillis and radishes. Then adorned with the tasty-as-heck cashew dressing I use regularly ๐Ÿ˜†๐Ÿ˜†๐Ÿ˜ (using cashews, lemon juice, nutritional yeast, miso, water and garlic). ๐Ÿ˜†๐Ÿ˜๐ŸŒบโœŒ๐Ÿฟ๏ธ This base is designed for dehydrating but if you dont have the equipment you can bake it in the oven on low heat. On this occasion i cooked it at 180 degrees celcius and it is golden and crispy; friggin awesome!!!



Buckwheat bread with cashew cheese and tasty coriander salsa

Imogen Taylor - Sunday, July 24, 2016

I've been wanting to try out this raw dehydrated buckwheat bread only i don't have a dehydrator. I ended up slow cooking it at a low temperature with quite good results.

On top i have spread my cashew cheese (using cashews, lemon juice, nutritional yeast, miso, water and garlic); followed with a coriander salsa verde with coriander, lime juice, red onion, x.v. olive oil, chilli and more garlic. Phenomenal phlavours!! ๐Ÿ˜†๐Ÿƒ๐ŸŒฟ๐Ÿ˜


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






Raw cauliflower pizza crust with porcini mushrooms and deepfried Brussels sprouts

Imogen Taylor - Sunday, July 24, 2016

Can you guess what this is? (hope i can answer my own question adequately)๐Ÿ˜†๐Ÿ˜†

Short answer; vegan pizza. Long answer; gluten-free pizza base made with raw cauliflower, #activatedbuckwheat, linseed and ground almonds, with salt and pepper; made into a dough and rested overnight. i have cooked it for 15 to 20 minutes at 200 degrees celcius, then turned the oven to 150 degrees and cooked another 10 minutes till golden.

For the top; deep fried leaves from Brussels sprouts, as well as purple broccoli, shitake mushrooms and wild lettuces. Sprinkle with pinenuts! ๐Ÿ˜The dressing is the cashew cream from previous posts. (refer back for recipe) ๐Ÿ˜๐Ÿƒ๐ŸŒฟโœŒ๐Ÿฟ๏ธ This pizza is like a walk through the forest (if you get my drift?!)๐Ÿƒ๐ŸŒฟ๐Ÿ˜†๐Ÿ˜†๐ŸŒพNB; ive always been heavy-handed with "sauce"!!! ๐Ÿ˜


Recent Posts


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