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My Name Is Spice

Sweet potato with a vegan citrus cream and Gremolata

Imogen Taylor - Tuesday, January 21, 2020

This is roasted sweet potato served with a sour lemon, vegan crème fraiche; and a pistachio, mint and coriander gremolata. Soooo yummm! 🌱


For the crème fraiche; soak one cup of cashews in water for two hours before rinsing and draining.

Blitz the cashews combined with half a cup of filtered water and one pro-biotic capsule till the mixture is smooth. Leave to ferment for a couple of hours.

Then add lemon juice, nutritional yeast, a squirt of maple syrup and a pinch of salt and blitz again in a high speed blender. This makes a tangy, super tasty vegan citrus cream (or crème fraiche).

Serve with roasted vegetables or spread on good quality toasted bread etc..



Roast Sweet Potato stuffed with chickpeas and cashew sour cream

Imogen Taylor - Tuesday, August 29, 2017
Sometimes when I've been eating out alot (like when on holiday), I long for wholesome home cooking made with love and extra care; anticipating those who will share in the meal, and the pleasure this will bring.

      
I have roasted some sweet potatoes while preparing the burghul wheat (cooked in vegetable stock), sautéeing the leeks and garlic, cooking the chickpeas and toasting the pumpkin seeds. I made the sour cream a couple of days ago (always good to have this vegan dairy-free cheese in the fridge).

It's a little fiddly but if you love cooking; it's like therapy really!!

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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!
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