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Today, Sunday, was Apple Pie day. I have also become my own worst social-media nightmare. A photo posted by Vincent Giles @composervince on Jun 25, 2016 at 6:57pm PDT Apple Pie v. 0.9 # Ingredients # 3 sheets of vegan shortcrust pastry (Pampas, for eg.) about 9-12 medium-sized apples (any kind will do, I used pink lady), chopped into rough cubes 1/3-1/2 cup vanilla extract (I used my own which was made with Austrian pear schnapps and about 5 vanilla beans) 1/2 - 1 cup of boiled water 5-6 tsp raw/dark sugar 2-3 tbsp tapioca starch 1 large cinnamon quill (or 2 smaller ones), broken into three 1 star anise broken into parts 6-9 cloves desiccated coconut sultanas Method # Pre-heat oven (non-fanforced) to about 210-220....

Two in one day? Apparently this is what happens when you let yourself have a day or two in recuperation after a gruelling week and another to come. Unfortunately, I ate my dinner before I could take a photo of it. Make it, share your photo. Creamy Beetroot & Friends “Pesto” Pasta v 0.2 # Ingredients # 3-4 whole beetroot 1 whole red capsicum 1/2-3/4 cup pine nuts 1 large/2 medium cloves of garlic kale juice of half a lemon 1 tbsp white tahini paste water olive oil salt (about 2 tsp) white pepper (as much as you want) nutritional yeast flakes pasta Method # core and roughly slice lengthways the capsicum....

Tofu & Marinated Tempeh BBQ Shish + Salad # Yes, yes, it’s summer. Yes, I generally hate it. Alice and I bought a barbecue though, so that’s changed how I think about cooking over the last… two days. #vegan #bbq because it’s that stupid season. #itssohardbeingvegan A photo posted by Vin G (@vinpous) on Jan 10, 2016 at 12:42am PST I have to say, this was freaking delicious....

Spiced pumpkin tofu cheesecake 0.1 # Same as yesterday. Image is for recipe. A photo posted by Vin G (@vinpous) on Dec 21, 2015 at 4:45pm PST Success! I wanted to make a vaguely xmass-y cheesecake for a small xmas party amongst friends, and thought that combining a pumpkin pie (something I’ve never made, let alone eaten) with a cheesecake would be a good suggestion....

Banana cake that is more-or-less a superfood and was invented after a nice rigorous walk in the rain for breakfast which ended up being quite late as far as breakfasts go. It is also basically a cupboard cake. Also flow-on sentences. Pretty damn good for an invented cake, I reckon. Ingredients (makes quite a decent sized cake) # 3 very ripe bananas 3/4 cup of canola oil 1 cup of almond milk 1/2 cup of loosely packed brown sugar (two tbsp?...

No photo, unfortunately, but I made this creamy salad dressing to go with a mock-chicken salad. I suspect it would also go exceptionally well with either pasta or potato salad. Ingredients # Tahini paste Extra virgin olive oil Nutritional yeast flakes Salt Apple cider vinegar Dried marjoram Method # In a little jar with a tight-fitting lid, add the ingredients roughly as follows: 1:2:2 ratio between tahini:olive oil:vinegar Pinch of salt Two tsp of yeast flakes (depending on quantity of dressing) Marjoram as desired (I used about a tsp) Then put the lid on tight and shake the hell out of it until it’s all smooth and creamy, adjusting the quantity of oil as necessary for more smoothness....

Good morning. I think this post will be the first time I’ve made an experimental breakfast, possibly ever, but definitely in a long time. Certainly the first I’ll have written up a recipe for. We accidentally put too much sticky rice on to soak a few nights ago, so have been thinking of ways to eat it. It’s pretty good stuff; a staple of Northern Thailand (Isaan, if I remember correctly), but also used in other south-east and east-Asian cooking: desserts, in particular....

Rice Balls # In my spare time, I have been re-watching the Rurouni Kenshin TV series, which is seriously endearing viewing if you’re into Anime. A commonly eaten food in the series is the humble rice ball, which, for animated food looks really damn good. I thought I’d attempt to make some. I must give my thanks to the 3 hungry tummies blog, for providing some insight into how to make them....

This one is inspired by Disco Beans, possibly the best Japanese cafe I’ve been to. Seriously, instead of reading my blog you should be going to Disco Beans. It’s great. Nonetheless, they have recently added this delicious tofu and buckwheat thing, and I wanted to have a crack at making something similar. I have a feeling that the buckwheat they use is toasted, and I used green. But that’s okay....

Hello, Today I am in the process of making an experimental custard tart. Experimental because I have absolutely no idea if it will work, or how good it will be. Completely untested! The stakes? A dinner party! Verdict: freaking delicious. An experiment in #vegan custard tart making, to take to a dinner partay tonight. #custardtart A photo posted by Vin G (@vinpous) on May 13, 2015 at 7:30pm PDT...