My Vegan Kitchen

Vegan-stuffed Conchiglione Day 2

Imogen Taylor - Tuesday, August 25, 2020

I had some of the pesto and tofu stuffing leftover so I made this dish again; this time I baked the Conchiglione at 200 degrees Celcius for 35 minutes. To follow is the recipe again..


Pesto and tofu filling:

half of 1 large onion, finely diced

half a bunch spring onions, chopped

2 cloves garlic, roughly chopped

350gm tofu

at least 300gm vegan basil pesto

Sauté the onion, spring onions and garlic in a generous glug of extra virgin olive oil till soft and translucent. Put the onion mixture along with the pesto and the tofu into a food processor and blitz.

Line the pasta shells with the tofu filling and place the stuffed shells in a pan on top of the home-made tomato sauce.

I have made my usual Italian-style tomato sauce and fortified it with half a cup of the romesco (recipe a couple of posts back).

This makes a very rich sauce!

Bake for at least half an hour at 200 degrees Celcius.

Serve with a light salad of green leaves (Cos lettuce is ideal), and toasted walnuts - dressed with a sherry vinegar vinaigrette..


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 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)