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

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

Archive