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

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

Archive