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My Name Is Spice

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!!!

  

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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˜

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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.

          

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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!!  

 

   

 

 

 

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Aubergine Roulade with a Moroccan spicy rice filling

Imogen Taylor - Sunday, March 27, 2016

    

           

I have made these little eggplant roulades and served them on a bed of Moroccan-jewelled rice. I have added diced peaches and scattered some toasted hazelnuts to set this dish a-wagging!!

The rice is spiced with the famous Moroccan "Ras el Hanout" spice blend (this particular one is from my own range); lending the dish an exotic flavour.

 

 

 

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