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My Name Is Spice

Raw pizza base with vegan pesto and raw parmesan

Imogen Taylor - Thursday, September 01, 2016

This is not the best looking dish on this site; but trust me; it's the tastiest!

The base is beautifully crisp (after time in the dehydrator); the next layer is a raw tomato sauce, then we have marinated mushrooms, tomatoes and red onion; plus organic spinach, then vegan pesto, and the penultimate Raw (vegan) parmesan cheese!

          

This goes down as one of my favourite dishes of all time

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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)?

    

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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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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!

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