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

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

Archive