My Name Is Spice

Lentil kale and broccoli soup with Indian spices

Imogen Taylor - Wednesday, August 17, 2016

This was such a memorable dish; sometimes you get all the component parts just exactly right; (perfect blend of spices along with harmonious combination of vegetables etc)..

It will stay in my food-memory for a long time!

this is a broccoli, kale, lentil and mushroom soup. (oh and sweet potato)! Served with Indian chapattis. 🍃🌿😍 Vegan, delicious and good for you!Save





Vegan vermicelli salad with capsicum and roasted peanuts

Imogen Taylor - Friday, August 12, 2016

A vegan diet has as many permutations as a meat and dairy diet; if you just have the imagination! I like to have a look at what I've got available - usually in the vege department; then build a meal idea around that.

This is when the shopping list comes out..



This was an exciting salad because it's really just an "interrupted" bowl of luscious greens; interrupted by the noodles, capsicum, cucumber, fresh herbs and peanuts that is!

Then I made a lime-based Thai dressing; and Bob's your uncle! (I do wonder where that expression came from)?



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






Raw lasagne on a bed of beetroot puree with almond crumb

Imogen Taylor - Sunday, July 24, 2016

I always enjoy assembling a RAW lasagne! And so super easy if you have the cashew cheese and the sundried tomato-romesco puree made up in advance. I even added some radish sprouts and some of yesterday's almond crumb; so it's a lively variation on the classic!!

Almond crumb consists of almonds combined with nutritional yeast, lemon juice, herbs and capers. Extremely tasty!


Pear parsnip and carrot salad with toasted sesame seeds

Imogen Taylor - Sunday, July 24, 2016


Dishes like this make me fall in love with veggies all over again; I love plants!!!

I have shaved the parsnip and the carrot, and roasted them in the oven till crispy. Then served them with pear, radish, red onion and organic rocket on a bed of grains; quinoa, amaranth, buckwheat and lentils (actually an organic soup mix).. What a cocophony!! But it was outrageously good..


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


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