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!


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 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..



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)?



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)!!


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!!!



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"!!! 😍


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!


Recent Posts


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