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My Name Is Spice

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!

      
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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 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..

       

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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)?

    

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For the love of vegetables..

Imogen Taylor - Friday, July 29, 2016
                

Even in Winter it is rewarding to celebrate Nature's bounty in the form of fruits and vegetables.

I have used the under-rated cauliflower and tossed it in spices; then served it up with an array of lettuces, rocket, and fresh pear, herbs and basil flowers.

This Chermoula spice blend is made up of the warm earthy end of the spice spectrum; which lends itself to root vegetables and Winter cooking generally

   

NB, the warming spices in this instance be turmeric, cumin and paprika (three of fifteen spices I use in this Moroccan blend).

Spices each have different personalities, and different roles to play in any given situation. (I like to think of them as people)!!

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Cauliflower pizza crust with assorted toppings

Imogen Taylor - Sunday, July 24, 2016
   

Once you find a plant-based, gluten-free pizza crust recipe you like; the possibilities are endless. This one is made with raw cauliflower, activated buckwheat, linseed, and ground almonds. But i also make one with red capsicum, buckwheat, red onion, sundried tomatoes and chilli etc, which I top with tomatoes, olives and artichokes, for a more Mediterranean style pizza (see instagram post of 4th July).

Here you can see the spiralized courgettes and carrots, with lettuce leaves, avocado, chillis and radishes. Then adorned with the tasty-as-heck cashew dressing I use regularly πŸ˜†πŸ˜†πŸ˜ (using cashews, lemon juice, nutritional yeast, miso, water and garlic). πŸ˜†πŸ˜πŸŒΊβœŒπŸΏοΈ This base is designed for dehydrating but if you dont have the equipment you can bake it in the oven on low heat. On this occasion i cooked it at 180 degrees celcius and it is golden and crispy; friggin awesome!!!

  

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Raw cauliflower pizza crust with porcini mushrooms and deepfried Brussels sprouts

Imogen Taylor - Sunday, July 24, 2016
              

Can you guess what this is? (hope i can answer my own question adequately)πŸ˜†πŸ˜†

Short answer; vegan pizza. Long answer; gluten-free pizza base made with raw cauliflower, #activatedbuckwheat, linseed and ground almonds, with salt and pepper; made into a dough and rested overnight. i have cooked it for 15 to 20 minutes at 200 degrees celcius, then turned the oven to 150 degrees and cooked another 10 minutes till golden.

For the top; deep fried leaves from Brussels sprouts, as well as purple broccoli, shitake mushrooms and wild lettuces. Sprinkle with pinenuts! 😍The dressing is the cashew cream from previous posts. (refer back for recipe) πŸ˜πŸƒπŸŒΏβœŒπŸΏοΈ This pizza is like a walk through the forest (if you get my drift?!)πŸƒπŸŒΏπŸ˜†πŸ˜†πŸŒΎNB; ive always been heavy-handed with "sauce"!!! 😍

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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!

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