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My Name Is Spice

Sweet potato with a vegan citrus cream and Gremolata

Imogen Taylor - Tuesday, January 21, 2020

This is roasted sweet potato served with a sour lemon, vegan crème fraiche; and a pistachio, mint and coriander gremolata. Soooo yummm! 🌱


For the crème fraiche; soak one cup of cashews in water for two hours before rinsing and draining.

Blitz the cashews combined with half a cup of filtered water and one pro-biotic capsule till the mixture is smooth. Leave to ferment for a couple of hours.

Then add lemon juice, nutritional yeast, a squirt of maple syrup and a pinch of salt and blitz again in a high speed blender. This makes a tangy, super tasty vegan citrus cream (or crème fraiche).

Serve with roasted vegetables or spread on good quality toasted bread etc..



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.

       

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