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My Vegan Kitchen

A fun Asian noodle salad

Imogen Taylor - Saturday, September 26, 2020

The great thing about salads is that you don’t have to measure the ingredients (unlike baking).

You can grab a handful of this, and a dash of that; according to personal taste, and work with what’s at hand!

The important thing will always be the dressing. This is where the flavour lies.

For this salad, everything is raw apart from the vermicelli noodles.

Oh, and the roasted peanuts 😍

This salad is high on nutrition and chlorophyll-rich, which helps to keep the body alkalised. (An acidic body is an environment ripe for disease).

 

The roasted peanuts add texture and crunch..

 

For salad ingredients, chose from the following:

Vermicelli noodles, cooked and drained

courgette cut into fine julienne (use a mandolin if you have one)

cucumber cut into fine slices, also with a mandolin if possible

mixed lettuces and radicchio

spring onions, finely sliced

green chilli, chopped finely

loads of fresh coriander, roughly chopped

red capsicum, finely sliced

toasted sesame seeds

roasted peanuts

  

 

For the Dressing:

juice of 1 lime

1 garlic clove finely sliced

fresh ginger, sliced into julienne (very fine strips)

1 dessert-spoon coconut sugar (or use jaggery or any other unrefined sugar)

1 dessert-spoon tamari (or soy sauce)

1 tbsp sesame oil

1 tsp chilli paste (I like to have sambal oelek on hand at all times)

1 tbsp peanut oil

Mix all ingredients together till well amalgamated (I know; I use that word alot)!

Et Voila; here is the flavour to dress your Asian Noodle salad..

 

  @thegastronomicalworkshop

 

 

 

 

Caramel and Jaffa Gateau for a plant-based party

Imogen Taylor - Tuesday, July 28, 2020

This is a caramel and jaffa gateau. There are three layers; the nut base, the thick gooey caramel, and the unmistakeable jaffa; served on a blackberry coulis 😍 Raw, vegan, dairyfree, refined sugar free, gluten-free, and scrumptious! (Made for a plantbased party) 


@thegastronomicalworkshop 



   


This one is from the archives. I'm not sure that the photos correspond to the recipe I have recorded as I have made several versions of this dish (as you do)!

 

Here is a guideline:


Ingredients for the base

1 cup cashew nuts, soaked
1 tbsp whole linseed
1 tbsp ground almonds
1 cup dates soaked 
1 heaped tbsp coconut oil 
Blitz all ingredients in a food processor and spread over your chosen rectangular or square pan. Put in the fridge to set while you make your next layers.

Caramel

1 cup dates
1 ½ tbsp almond butter
1/3 cup pure organic maple syrup (or to personal taste)    
1 cup raw cashews (covered and soaked in water for an hour and then drained)
½ cup coconut oil, melted
 
When you heat/melt the coconut oil, let it cool before adding to the other blitzed ingredients otherwise the mixture will split. It's a good idea to heat the coconut oil in a double boiler to avoid direct heat to the oil. Put into the fridge to set.

Jaffa Layer

2/3 cup raw cashew nuts, soaked overnight then drained 
3/4 cup fresh orange juice
1 tbsp orange rind 
1/3 cup maple syrup 
1/3 cup cacao powder 
100g coconut oil, melted

Put the cashew nuts, orange juice and rind, maple syrup and pure cocoa powder in a food processor and blitz thoroughly. Wait for the melted coconut oil to cool a little, then add to the other ingredients and blend till smooth. Pour the jaffa mixture on top of the caramel layer. Place in the fridge to set.

Garnish!

p.s.  I made the coulis with blackberries, maple syrup and lemon juice blitzed in the blender. Strain out the pips... The coulis adds a necessary tart element to cut through the richness of the gateau..

Delicious!


         

Asian greens served on toasted buckwheat

Imogen Taylor - Tuesday, July 28, 2020

Can you guess what I’ve served these Asian greens on?

This is seasoned bok choy (a soy and sesame dressing with spring onions, chilli, ginger) served on a bed of toasted then simmered buckwheat - a gentler, lighter option than brown rice, and more nutritious than noodles. Best of all, it is glutenfree! 🌱


@thegastronomicalworkshop


Buckwheat is a good source of protein, fiber, and energy. Buckwheat does not contain gluten, so for people with coeliac disease or gluten intolerances, buckwheat and buckwheat flour are excellent dietary alternatives.

“Medical News Today”

Hummus served with a medley of figs, roquette and vegetables.

Imogen Taylor - Friday, July 24, 2020

Playing round with plants; this is freshly made hummus topped with wild rice, then a medley of blanched broccoli, sautéed scallopini, fresh figs, parsley chiffonade, and roquette πŸŒΏπŸƒπŸŒ±πŸ˜ 

So healthy, fresh and tasty!  @thegastronomicalworkshop




 The black rice adds a great nutty, textural element! 🌱



Strawberry and Chia Smoothie

Imogen Taylor - Tuesday, February 04, 2020
I was never a fan of breakfast; morning just seemed too early to be putting food in my body. But a vegan's choice of breakfast is kind of like dessert-time! Between the beautiful and nutritious Acai Bowl, the gut-stabilising Chia Parfait, home-made granola, and the vitamin packed smoothie - the Vegan Breakfast has really come into its own.

I have made today's smoothie with strawberries, white chia seed (soaked in almond milk, with vanilla extract and honey), goji berries, banana, agave syrup, 1 tsp maca per person, and a pinch of Celtic sea salt.
Blitz everything but the soaking chia seeds together in a high speed blender with some more almond milk, till well amalgamated. then combine this mixture with the chia mixture.
This is so nutritious; the goji berries are dense with vitamin C and amino acids, and the chia seeds are a good source of protein, fiber, iron, calcium, and fatty acids..

N.B. Please excuse the oversized photos; I haven't used this blog for some time and I've forgotten how to scale them!!!

@thegastronomicalworkshop