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

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

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

Raw Pad Thai

Imogen Taylor - Saturday, July 30, 2016

     

I can't be sure I've ever eaten Pad Thai before; but I certainly haven't had a raw version till I made this one. The Satay sauce is reminiscent of a satay sauce I used to make in a restaurant long ago; and i have recreated the recipe to some degree. 

      

Ingredients

Coconut cream (or coconut water if the cream is too rich), a splash of soy sauce, coconut sugar to taste, shallot, fresh lemongrass - bruised, fresh ginger, garlic, ground turmeric, fresh red chilli, lime juice, galangal, and a yummy organic peanut butter. Blitz together in high speed blend (or food processor if you want to keep it lumpy)! It's quite nice to have crunchy bits in the satay sauce!!

    

The Pad Thai Recipe

I have grated courgette and carrot on a mandolin (no; not the musical instrument); sliced some red pepper, red cabbage, spinach and red onion "julienne-style",  then added fresh mint, roasted peanuts and fresh coriander.

One of my all-time favourite dishes; soooo delicious!


SaveSaveSaveSave

Vegan sushi with lemon infused olive oil

Imogen Taylor - Monday, July 25, 2016

In all my years experimenting in the kitchen; this is the first time I've made or attempted sushi. I guess my interests lie ostensibly with spicy food.

So this is a bit of a departure from my usual fare. But fits well within the vegan regime.

I have used capsicum, celery, carrot, fresh herbs; then drizzled the sushi with a little lemon-infused extra virgin olive oil.

It was so delicious and fresh; and surprisingly sweet.

 

         

Instead of using rice; i wanted to try cracked wheat, but it was a bit crumbly. So this is a mixture of cracked wheat AND white rice. (I will continue experimenting)

Save

Shepherds Pie made with leeks, courgettes, adzuki beans and an almond crumb

Imogen Taylor - Sunday, July 24, 2016

  

- hard to describe how good this was! I have sauteed together some blanched yams, with onions, garlic, eggplant, courgettes and leeks; then added "Berbere" spices till gorgeously flavoured; then thrown in the cooked adzukibeans and added all to the pan. On top is a potato and pumpkin mash. And to finish; a breadcrumb, garlic and almond crumb; combined with nutritional yeast, lemon juice, herbs and capers. Seriously tasty

 

         

  

 

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

Archive