My Name Is Spice

Raw individual cheesecakes with a mixed berry syrup topping

Imogen Taylor - Thursday, January 12, 2017


Cashew-based raw cheesecake with boysenberry/raspberry topping. The world of RAW is no longer the poor cousin!

A plant-based diet is full of joy. And believe it or not - full of flavour..

With dried fruit and nuts you can make a tasty "biscuit" base; (I like to add some whole linseed and coconut or ground almonds).

The most successful ingredient for re-creating the creamy, cheesy layer is the cashew nut; soaked then blended with lemon juice, maple syrup, vanilla extract, and coconut oil or coconut butter. Miso paste is another effective ingredient for creating the sour "tang" required in a good cheesecake.

For the top layer; frozen berries blended with chia seeds (take it easy on the chia) and a non-refined sugar syrup such as agave or maple, makes an effective "jam" syrup to finish the cheesecake off.


I served this with a chrysanthemum and goji berry tea, hence the garnish..



Zoodle salad with cashew sauce and raw parmesan crisps

Imogen Taylor - Thursday, December 22, 2016


The raw food diet is just so exciting; and the benefits to our health go without saying.

Can you imagine how the body must appreciate food that is still "living"?! (has a pulse? lol)

And if the ingredients are organic; your chances of a rich vitamin/mineral intake are splendid!

This Zoodle salad comprises raw zucchini noodles, a cashew-based sauce, rocket, activated almonds, and basil-pinenut "parmesan" crisps.

All vegan; all raw; all plant-based.

What's not to love?



Raw coconut chutney.

Imogen Taylor - Thursday, December 22, 2016


Here is the recipe for this raw coconut chutney. I have served it on chunky slices of cucumber nestled in spinach leavesπŸŒΏπŸƒπŸŒ±

Recipe: First you blitz a whole lemon plus quater of an onion. Then add 1 cup of coconut (which should be soaked in water overnight). Add 1 tsp each of cumin-seed and mustard-seed, a pinch of salt and half a de-seeded red chilli.

Now add 1 bunch of mint, and a bunch of fresh coriander or any other herbs you have in abundance.

Add a little water and continue to blitz in the blender. I like to add 4 dates to this but check for flavour before you do this.


Once it is thoroughly amalgamated; form into quenelles and place on top of the cucumber slices for a cool, refreshing Summer treat!


Raw carrot cakes with cashew citrus icing served with fruit tea

Imogen Taylor - Saturday, December 17, 2016

I don't have much to compare these with cos i don't have a history of eating cakes and muffins; but i reckon these were fairly awesome!

The ginger, cinnamon and nutmeg contributed a little magic and alot of complexity.

Don't you just adore spices?


The icing is made with soaked cashews and loads of freshly squeezed orange juice (and some rind), plus coconut oil and maple syrup (so refined-sugar free).


I have served the mini carrot cakes with a fruit tea and some really nice quality dark chocolate. Go figure! 



Raw Quiche Tarts with marinated vegetables

Imogen Taylor - Saturday, December 17, 2016

Dehydrated Raw Quiche Tart! I bet you thought if you were vegan; your days of quiche-munching were over?

This is not only vegan, but also raw; and topped with marinated vegetables. πŸ˜†πŸ™πŸ˜πŸ‘πŸΎSave



These are all set for the dehydrator. The filling is a raw macadamia cheese; and on top are the mushrooms, tomatoes and courgettes which have been marinating in salt and extra virgin olive oil; so simple!

As you can see; everything intensifies in the dehydrator - both the colour, and the flavour (you'll have to take my word for the latter LOL)

Yummy yum Yummmm


(These tarts were in the dehydrator for 12 hours..)

Here you can see what the dehydration process does to the "cheese" and the marinated vegetables. This was really an uber-delicious dish...


Recipe from Shokuiku Academy online RAW FOOD COURSE.


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


Raw Nut Tarts with a citrus avocado cream and zoodles

Imogen Taylor - Tuesday, August 16, 2016

Amongst all my raw food dishes; these nut tarts are my favourite - second only to the RAW PIZZA!


They are great fun to make; the base is raw hazelnuts, almond flour, flaxseed, flakey yeast, and olive oil blitzed together in a food processor.

Plus a smidgeon of miso paste for that extra "umami" flavour. The filling is avocado with lime juice, and a drop of maple syrup..

On top I have placed some zucchini noodles (zoodles), mixed in a bowl with kale leaves; both are tossed in a cashew and capsicum dressing.


One is not enough!

Here is another tart on a different occasion; this time I used some semi-dried tomatoes which I dehydrated at the same time as the tart bases..



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


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