My Name Is Spice

Vindaloo Curry cooked in Clay Pot

Imogen Taylor - Friday, August 25, 2017
I wanted to try cooking this vegan curry in a clay pot; to keep all the vegetables intact, enhance the flavour, and so I wouldn't have to stir it!!!


This is a Vindaloo curry in nature, with cauliflower, carrots, courgettes, eggplant, chillis, onion, garlic, ginger, and a generous whack of Vindaloo paste; plus fresh tomatoes and a tin of coconut cream.


Serve with whole grain rice and a lemon or lime wedge. Super yummmmy!

Sweet potato patties with nectarine salsa

Imogen Taylor - Thursday, February 02, 2017
I have made these patties with cooked millet, roasted kumera (sweet potato), spices plus cooked chickpeas. Blitz till well combines in a food processor.

They are vegan; the millet is very binding so no need for egg! The salsa incorporates nectarine, cucumber, apricot, cherry tomatoes and fresh herbs and is the perfect accompaniment to the delicious millet patties.

Comfort food at its best!


Meet the Fockers

Imogen Taylor - Saturday, January 14, 2017


I like my food to have Big Personality! These were great fun to make; I have roasted the fennel in the oven while pan-frying the felafels.

For the base we have herbed polenta. And on top of the felafel layer is cucumber, then shitake mushrooms, then fresh fennel.

Drizzle with a tasty dressing and you're all set! (Don't they look like little characters)?!


This second dish uses the exact same ingredients; but i have assembled them differently (the following day).

This assemblage would be lovely with a subtle but rich vegetable stock poured into the bowl just prior to serving. Eh oui?


Because it's Summer

Imogen Taylor - Wednesday, January 11, 2017

Healthy, happy and lively dinner vibe created with garden-fresh vegetables; I have blanched the broccoli and added it to the raw spinach; chickpeas cooked in a vegetable stock, red onion, shredded cucumber, finely shaved pear, along with toasted almonds, pumpkin and sesame seeds.

Dress with an avocado dressing;

1 ripe avocado

juice of 1 large lemon (or 2 smaller lemons)

1 clove garlic

1 generous tsp honey

1 drop cider vinegar (use sparingly so it doesn't dominate)

salt and freshly grated pepper

Blitz in a blender then add some extra virgin olive oil till you have the desired consistency.

Too good!




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.


Lentil kale and broccoli soup with Indian spices

Imogen Taylor - Wednesday, August 17, 2016

This was such a memorable dish; sometimes you get all the component parts just exactly right; (perfect blend of spices along with harmonious combination of vegetables etc)..

It will stay in my food-memory for a long time!

this is a broccoli, kale, lentil and mushroom soup. (oh and sweet potato)! Served with Indian chapattis. πŸƒπŸŒΏπŸ˜ Vegan, delicious and good for you!Save





Recent Posts


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