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

Meet the Fockers

Imogen Taylor - Saturday, January 14, 2017

       

I like my food to have Big Personality! These were great fun to make; I have roasted the fennel in the oven while pan-frying the felafels.

For the base we have herbed polenta. And on top of the felafel layer is cucumber, then shitake mushrooms, then fresh fennel.

Drizzle with a tasty dressing and you're all set! (Don't they look like little characters)?!

      

This second dish uses the exact same ingredients; but i have assembled them differently (the following day).

This assemblage would be lovely with a subtle but rich vegetable stock poured into the bowl just prior to serving. Eh oui?

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

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)

Save

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

 

         

  

 

SaveSaveSave

Recent Posts


Tags

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

Archive