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My Vegan Kitchen

Pumpkin, sweet potato and leek galette

Imogen Taylor - Tuesday, August 04, 2020

    

This is a roasted root vegetable, and leek galette; served with sautéed kale, garlic, toasted pine nuts and lemon juice.. I made this galette for the first time two weeks ago. But the vegan pastry was a miss, so back to the drawing board. Turns out; using coconut oil as the fat component (when making pastry) is NOT a winner! 

This galette used a spelt flour and vegan butter recipe. (Tweaked from my last effort).

Why is pie-making such a happy craft?!  (that’s vegan cheese on the top)..

 

 

My very simple vegan galette recipe.
1 cup organic wholemeal Spelt flour
pinch Himalayan pink salt
25gm vegan butter 
3 tbsp water

Method.
Add the vegan butter to the flour/salt mixture and rub together till you have a crumb.
Add the water and combine till a dough forms. Continue blending the ingredients till the dough becomes "united". (that is; all ingredients have surrendered individual identity and melded into a whole...)
Put aside to rest for half an hour minimum.

When ready, roll out the dough on a sheet of baking paper till the dough is really thin.

 

@thegastronomicalworkshop

  

  

For the filling:

quater of a pumpkin, cut into pieces and roasted

roasted sweet potato (cut into cubes of some description before roasting)

sliced leeks, sauteed on both sides till caramelised.

freshly ground black pepper

Once the pastry is rolled out, spread the vegetables over the pastry and sprinkle liberally with the pepper. Leave a small area free on the outside so that you can roll the pastry inwards towards the centre to form your galette. Transfer your pie onto a baking tray or baking dish that fits size-wise.

Bake at 200 degrees Celcius for 15 to 20 minutes. Keep an eye on it to check that the pastry is browning.

I have added vegan cheese once the galette is removed from the oven. Plus toasted pinenuts.

But work with what you have in your pantry.

I have served the galette with wilted kale which I have sauteed quickly with sliced garlic and a squirt of lemon juice.

Yummmmmy!


  

Vegan Sweet potato and Cauliflower Soup

Imogen Taylor - Wednesday, January 01, 2020
This is a kumera and cauliflower puréed soup, spiced liberally with my Mexican Spice Blend. If you don't have access to the Aji Spice range; look for a recipe on the Web or pick up a Spice blend from a specialty store. I start all soups and most sauces with seared or caramelised onions and garlic; don't underestimate the contribution these ingredients make to "depth of flavour"!!

 

   
The spices need to go into the pan once the onion and garlic is cooked; so that they too can open up and release their full flavour..
Next, add the roasted sweet potato, and cauliflower and toss around in the spicy oil for a few minutes. Don’t walk away at this stage or the spices will burn.
Add some heated vegetable stock and cook through thoroughly.

Put the soup preparation in a high speed blender and blitz. If the mixture is too thick, add some more vegetable stock.

Pour the soup back into the pot and test for seasoning. Add salt and pepper accordingly.
If you want a bit more heat, add some chilli powder or a squirt of sriracha hot sauce. Stir again and serve πŸ₯°πŸŒ±

@thegastronomicalworkshop


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!
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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 combined 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!

      
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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?

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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!

    

 

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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!

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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! 

 

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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...


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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

   

        

      

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