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!

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!


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! 



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.


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)?



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. 



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!


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)


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






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


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