Print

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!
SaveSaveSave

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!

      
Save

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?

Save

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!

    

 

Save

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

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

   

        

      

SaveSave

Recent Posts


Tags

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

Archive