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 leaves🌿🍃🌱

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. 😆🙏😍👍🏾Save



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. 🍃🌿😍 Vegan, delicious and good for you!Save





Recent Posts


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