My Name Is Spice

Raw Nut Tarts with a citrus avocado cream and zoodles

Imogen Taylor - Tuesday, August 16, 2016

Amongst all my raw food dishes; these nut tarts are my favourite - second only to the RAW PIZZA!


They are great fun to make; the base is raw hazelnuts, almond flour, flaxseed, flakey yeast, and olive oil blitzed together in a food processor.

Plus a smidgeon of miso paste for that extra "umami" flavour. The filling is avocado with lime juice, and a drop of maple syrup..

On top I have placed some zucchini noodles (zoodles), mixed in a bowl with kale leaves; both are tossed in a cashew and capsicum dressing.


One is not enough!

Here is another tart on a different occasion; this time I used some semi-dried tomatoes which I dehydrated at the same time as the tart bases..



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)!!


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






Recent Posts


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