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


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