Print

My Name Is Spice

Roast Sweet Potato stuffed with chickpeas and cashew sour cream

Imogen Taylor - Tuesday, August 29, 2017
Sometimes when I've been eating out alot (like when on holiday), I long for wholesome home cooking made with love and extra care; anticipating those who will share in the meal, and the pleasure this will bring.

      
I have roasted some sweet potatoes while preparing the burghul wheat (cooked in vegetable stock), sautéeing the leeks and garlic, cooking the chickpeas and toasting the pumpkin seeds. I made the sour cream a couple of days ago (always good to have this vegan dairy-free cheese in the fridge).

It's a little fiddly but if you love cooking; it's like therapy really!!

What are you having for dinner?
Save

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 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..

       

SaveSaveSave

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)?

    

SaveSaveSave

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)!!

SaveSave

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!!!

  

SaveSave

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"!!! 😍

SaveSaveSave

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!

SaveSaveSaveSave

Recent Posts


Tags

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

Archive