Print

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!
SaveSaveSave

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!

      
Save

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..

 

SaveSaveSave

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!

    

 

Save

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?

                   

Save

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!

  SaveSaveSave

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

             

SaveSave

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..

       

SaveSaveSave

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)?

    

SaveSaveSave

Recent Posts


Tags

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

Archive