My Name Is Spice

Citrus Berry Raw Vegan Cheesecake

Imogen Taylor - Saturday, December 17, 2016

I dont often make desserts; but i promised someone a sweet treat so this was the result - Citrus Berry Vegan Cheesecake


️The base is made with almonds, dates and coconut; the middle layer is cashew-based with loads of lemon and lime juice; and for the top - strawberries, raspberries and boysenberries combined with cashews and coconut oil... Tooo good! (served with runny coconut yoghurSavet)




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


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.



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 πŸ˜†πŸ˜†πŸ˜ (using cashews, lemon juice, nutritional yeast, miso, water and garlic). πŸ˜†πŸ˜πŸŒΊβœŒπŸΏοΈ 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!!!



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)πŸ˜†πŸ˜†

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! 😍The dressing is the cashew cream from previous posts. (refer back for recipe) πŸ˜πŸƒπŸŒΏβœŒπŸΏοΈ This pizza is like a walk through the forest (if you get my drift?!)πŸƒπŸŒΏπŸ˜†πŸ˜†πŸŒΎNB; ive always been heavy-handed with "sauce"!!! 😍


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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