Print

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!

  SaveSaveSave

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! 

 

SaveSaveSave

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.

SaveSaveSave

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..

       

SaveSaveSave

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)?

    

SaveSaveSave

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!

SaveSaveSaveSave

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!!  

 

   

 

 

 

SaveSaveSaveSaveSave

Recent Posts


Tags

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

Archive