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!

Sweet potato patties with nectarine salsa

Imogen Taylor - Thursday, February 02, 2017
I have made these patties with cooked millet, roasted kumera (sweet potato), spices plus cooked chickpeas. Blitz till well combines in a food processor.

They are vegan; the millet is very binding so no need for egg! The salsa incorporates nectarine, cucumber, apricot, cherry tomatoes and fresh herbs and is the perfect accompaniment to the delicious millet patties.

Comfort food at its best!


Raw individual cheesecakes with a mixed berry syrup topping

Imogen Taylor - Thursday, January 12, 2017


Cashew-based raw cheesecake with boysenberry/raspberry topping. The world of RAW is no longer the poor cousin!

A plant-based diet is full of joy. And believe it or not - full of flavour..

With dried fruit and nuts you can make a tasty "biscuit" base; (I like to add some whole linseed and coconut or ground almonds).

The most successful ingredient for re-creating the creamy, cheesy layer is the cashew nut; soaked then blended with lemon juice, maple syrup, vanilla extract, and coconut oil or coconut butter. Miso paste is another effective ingredient for creating the sour "tang" required in a good cheesecake.

For the top layer; frozen berries blended with chia seeds (take it easy on the chia) and a non-refined sugar syrup such as agave or maple, makes an effective "jam" syrup to finish the cheesecake off.


I served this with a chrysanthemum and goji berry tea, hence the garnish..



Because it's Summer

Imogen Taylor - Wednesday, January 11, 2017

Healthy, happy and lively dinner vibe created with garden-fresh vegetables; I have blanched the broccoli and added it to the raw spinach; chickpeas cooked in a vegetable stock, red onion, shredded cucumber, finely shaved pear, along with toasted almonds, pumpkin and sesame seeds.

Dress with an avocado dressing;

1 ripe avocado

juice of 1 large lemon (or 2 smaller lemons)

1 clove garlic

1 generous tsp honey

1 drop cider vinegar (use sparingly so it doesn't dominate)

salt and freshly grated pepper

Blitz in a blender then add some extra virgin olive oil till you have the desired consistency.

Too good!




Zoodle salad with cashew sauce and raw parmesan crisps

Imogen Taylor - Thursday, December 22, 2016


The raw food diet is just so exciting; and the benefits to our health go without saying.

Can you imagine how the body must appreciate food that is still "living"?! (has a pulse? lol)

And if the ingredients are organic; your chances of a rich vitamin/mineral intake are splendid!

This Zoodle salad comprises raw zucchini noodles, a cashew-based sauce, rocket, activated almonds, and basil-pinenut "parmesan" crisps.

All vegan; all raw; all plant-based.

What's not to love?



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 leaves🌿🍃🌱

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!


Plant based pizza bases with artichokes tomato and basil

Imogen Taylor - Wednesday, December 21, 2016


I make these little pizza bases repeatedly; they are plantbased and vegan.

I usually keep them raw (and "cook" them in the dehydrator where they go uber crispy); but here I have put them in the oven as I was short of time.

The Mediterranean toppings are pretty classic; you can't beat olives, tomatoes and basil on a pizza!


(artichokes are my weak spot)..

Wholemeal Chapattis with homemade vegan coriander pesto

Imogen Taylor - Saturday, December 17, 2016

This was a cheat's dish since I bought the chapattis rather than making them; and had already made the pesto for something else..

Actually I was between meals and needed a snack (I don't really keep set meal times).

So all that was required was to prepare the cucumber ribbons, and a meal was at hand! Healthy eating is so easy if you keep a few spreads/pestos/marinades/spice-pastes in the fridge, ready to go



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)?



Recent Posts


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