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


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