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


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