My Name Is Spice

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 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..



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 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!


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


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