Kirsten Kaminski @thetastyk

148 Likes3 Comments

Let’s talk 🌿 SUPPLEMENTS 🌿 on a #vegan diet! As with any other diet, making sure your body gets the right nutrients is key! 🤞🏼I’ve been on-and-off supplementing my whole life and those are my essentials for many years: B12 @vivolife :: plays an important role in red blood cell formation, brain and nervous system function and DNA replication 🧬 It’s an ‘essential nutrient’ because our bodies can’t make it metabolically and also helps break down protein & fat so our bodies can use these sources as energy! . Omega 3 (algae based) @vivolife :: is an essential fatty acid that benefits brain, skin, heart and joint health. 300mg EPA + 600mg DHA from a plant-based source is all my body needs to thrive! . Vitamin D3 + K2 @vivolife :: if you don’t live in a sunny country, it’s highly recommended to supplement D3 (combined with K2 for better absorption). It is important for good bone and muscle health and supports our immune system. . Use the code “TheTastyK” to save 10% off your order or use the link in the highlight to support ya girl! 🙂 Please make sure to consult your doctor before supplementing and get regular blood tests! #vegandiet #supplements #vegannutrition #veganism #vivolife #vegansupplements #ad

2 hours ago

1,562 Likes39 Comments

Chocolate Cookie Dough 🍪 Ice Cream 🍨 that’s both #vegan and ultra-creamy 😍 - for when the summer heat hits ‘ya! 🔥 —•—Ingredients—•— Ice Cream: 1 15oz (400ml) can full-fat coconut milk 1 1/3 cup cashews, soaked overnight 1/8 cup coconut oil, melted 1/4 cup maple syrup 1 tsp vanilla extract Cookie Dough: 1/4 cup peanut butter 2 Tbsp maple syrup 1 tsp vanilla extract 1/2 cup almond flour 20g vegan chocolate, roughly chopped Toppings: 40g vegan chocolate, roughly chopped —•—Method—•— 1. The night before, place your ice cream churning bowl in the freezer and soak your cashews overnight in water. 2. Add all ice cream ingredients to a high-speed blender and blend until creamy. Pour the mixture into a glass bowl and chill in the freezer for 1.5 hours 3. Scoop the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions - about 20-30 minutes until it reaches the consistency of soft serve. 4. In the meantime, make your cookie dough. Add the peanut butter, maple syrup and vanilla to a bowl and whisk together. Add in the flour and chocolate chunks and combine until you have a sticky dough ball. 5. Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling it with your hands as you add it in. 6. Transfer to a freezer-safe container and sprinkle the remaining bits of cookie dough and chocolate chunks on top for extra texture. Freeze for at least 2-4 hours or until firm before serving. 7. Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.
—•—•—•—•— #thetastyk #veganism #veganrecipes #govegan #vegansofig #vegansofinstagram #yummy #whatveganseat #plantpowered #eatclean #instafood #plantbased #healthylifestyle #instahealth #veganfoodvideos #veganvideos #foodvideos #bestofvegan

01 Jun 2020

1,415 Likes32 Comments

Ice cream for lunch is legit these days 🐶🍓#vegan #veganberlin

27 May 2020

1,277 Likes28 Comments

Vegan Berry Cheesecake that is both nut + refined sugar-free! 🍰 So creamy and deliciously fruity giving me all the summer vibes! 🌺 Find the full recipe in bio @thetastyk ⇣ —•—Ingredients—•— Crust: 200g vegan cookies ¼ cup coconut oil, melted 
Blueberry Layer: 300g silken tofu ¼ cup maple syrup 200g blueberries 1 15oz (400ml) can full fat coconut milk 1 tsp agar agar 
Blackberry Jam Layer: 200g blackberries 1 tsp cornstarch (dissolved in 2 Tbsp water) 1 tsp lime/lemon juice 1 Tbsp maple syrup (optional) 
Toppings: berries lime slices + zest —•—Method—•— 1. Line your cake pan with parchment paper and grease the sides. 2. Place the cookies in a food processor and pulse a few times until crumbly. Transfer to a bowl and add in the coconut oil. Combine with a spoon until all crumbles are moist, then transfer to the cake pan. Use your fingers and the backside of a cup to press down evenly, then place in the freezer for 10 minutes. 3. Pour the coconut milk into a pot and place over medium heat until melted. Add in the agar agar and whisk together. Reduce to low heat and let simmer for 30-60 seconds, then take off the heat. 4. Immediately place your tofu, maple syrup, and blueberries in the blender and add the coconut mixture. You have to work quick or else it will set. Blend everything together for 30-60 seconds, then pour over the cake crust. If it already set a bit and you have some lumpy parts, use a whisk to dissolve, then place into the fridge. 5. Place your blackberries in the blender, together with lime/lemon juice and maple syrup and blend a few seconds until smooth. Place a strainer over a pot and mash the blackberry mixture through the strainer to remove the seeds. Turn up the heat to medium and add in the corn starch. Whisk together and let simmer for 10-20 seconds, then immediately pour over the cake and even out with a spatula. Place back into the fridge for minimum 4-6 hours or overnight. 6. Decorate with more berries, lime slices, zest and whatever you feel like.
—•—•—•—•—
Music by @joakimkarudmusic #thetastyk #veganism #veganrecipes #govegan #vegansofig #vegansofinstagram #yummy #whatveganseat #plantpowered #eatclean #instafood #plantbased

26 May 2020

1,183 Likes33 Comments

This 5-ingredient Salted Date Caramel Fudge is absolutely BLOWING my mind! 🍯🤯 SO FREAKIN’ GOOD!⇣ —•—Ingredients—•— 4 cups sukari soft dates 1 cup almond butter (or tahini, cashew/peanut butter) 1/3 cup coconut cream, chilled 1/4 cup coconut oil, melted pinch of salt —•—Method—•— 1. Place the pitted dates, with the almond butter, coconut cream and coconut oil in a high-speed blender (or food processor) and blend for 1-2 minutes until very smooth. You want the thick pieces to be gone and the dough to be very smooth. Add the salt and blend again. 2. Transfer into a lined brownie tin (8”/20cm) and press down with a spatula. 3. Place in the fridge for 2-3 hours before cutting. —•—•—•—•— #thetastyk #veganism #veganrecipes #govegan #vegansofig #vegansofinstagram #yummy #whatveganseat #plantpowered #eatclean #instafood #plantbased #healthylifestyle #instahealth #heresmyfood #healthyfood #foodvideos #feedfeed #bestofvegan #thetastyk #healthyeating #cleaneats #veganfoodporn #veganfoodshare #veganfoodlovers

25 May 2020

471 Likes21 Comments

Iced Matcha Latte 🍵 [with whipped coconut cream] 🥥 My favorite summer drink made with the best @vivolife matcha (A-grade + plastic free) 🌿 Find the full recipe below ⇣ #ad —•—Ingredients—•— 1 tsp @vivolife matcha powder (‘TheTastyK’ for 10% off) 1/4 cup water handful ice cubes 2/3 cup coconut rice milk (sweetened) —•—Method—•— 1. Place the matcha powder into small sieve over a bowl, bring the water to a boil and add it to the powder. Use a matcha whisk and stir until the powder has dissolved. 2. Place the ice cubes into a glass, add in the milk and and pour the matcha mixture on top. Add coconut whipped cream if you have or enjoy like this. —•—•—•—•— music by @joakimkarudmusic #thetastyk #veganism #veganrecipes #govegan #vegansofig #vegansofinstagram #yummy #whatveganseat #plantpowered #eatclean #instafood #plantbased #healthylifestyle #instahealth #heresmyfood #healthyfood #foodvideos #feedfeed #bestofvegan #veganfoodvideos #healthyeating #cleaneats #veganfoodporn #veganfoodshare #veganfoodlovers #veganvideos

21 May 2020

2,254 Likes53 Comments

Passionfruit Cheesecake 💛🌴 that tangy, perfectly sweet slice of goodness! Not only #glutenfree but also #refinedsugarfree so basically it’s healthy amiright? 🤷🏻‍♀️😍 Made with @unicornsuperfoods immunity blend for that extra boost! Full recipe below ⇣ #ad —•—Ingredients—•— Crust: 1 cup (140g) pitted dates 1/3 cup (62g) almonds 1/4 cup (32g) flax seeds 3 Tbsp (45ml) coconut oil, melted Filling: 1.5 cups (190g) cashews, soaked for min. 6 hours 1 cup coconut cream, firm part only (chilled) 1/8 cup (30ml) coconut oil, melted 1/4 cup (60ml) lemon juice 1/3 cup (110ml) maple syrup pulp of one passionfruit zest of one lemon, grated 1 Tbsp @unicornsuperfoods immunity blend Toppings: whipped coconut cream handful of raspberries passionfruit pulp —•—Method—•— 1. For the crust place the flax seeds and almonds in a food processor and pulse until crumbly. Add the dates and coconut oil and pulse a few times until you can a sticky crust. 2. Line a 8” (20cm) round cake tin with baking paper at the bottom and sides and place the raw mixture into the tin. Use a spatula to press it down evenly, then place in the freezer. 3. Place all filling ingredients into a high speed blender and blend for 30-60 seconds until completely smooth. Pour the filling over the crust and even out. Place back into the freezer for 4-6 hours until firm. 4. Once firm decorate it to your liking and let defrost a bit before cutting into pieces and serving. —•—•—•—•— #thetastyk #veganism #veganrecipes #govegan #vegansofig #vegansofinstagram #yummy #whatveganseat #plantpowered #eatclean #instafood #plantbased #healthylifestyle #instahealth #heresmyfood #healthyfood #vegandessert #vegan #feedfeed #bestofvegan #healthyeating #cleaneats #veganfoodporn #veganfoodshare #veganfoodlovers #nobake #rawvegan

17 May 2020

677 Likes13 Comments

Sunday #vegan brunch table 🌸🍉🐶 what’s your fav breakfast atm? Stunning ceramics by @ono__mao (Werbung wegen Nennung)

10 May 2020

1,561 Likes49 Comments

Passionfruit Cheesecake 💛🌴 that tangy, perfectly sweet slice of goodness! Not only #glutenfree but also #refinedsugarfree so basically it’s healthy amiright? 🤷🏻‍♀️😍 Made with @unicornsuperfoods immunity blend for that extra boost! Full recipe below ⇣ #ad —•—Ingredients—•— Crust: 1 cup (140g) pitted dates 1/3 cup (62g) almonds 1/4 cup (32g) flax seeds 3 Tbsp (45ml) coconut oil, melted Filling: 1.5 cups (190g) cashews, soaked for min. 6 hours 1 cup coconut cream, firm part only (chilled) 1/8 cup (30ml) coconut oil, melted 1/4 cup (60ml) lemon juice 1/3 cup (110ml) maple syrup pulp of one passionfruit zest of one lemon, grated 1 Tbsp @unicornsuperfoods immunity blend Toppings: whipped coconut cream handful of raspberries passionfruit pulp —•—Method—•— 1. For the crust place the flax seeds and almonds in a food processor and pulse until crumbly. Add the dates and coconut oil and pulse a few times until you can a sticky crust. 2. Line a 8” (20cm) round cake tin with baking paper at the bottom and sides and place the raw mixture into the tin. Use a spatula to press it down evenly, then place in the freezer. 3. Place all filling ingredients into a high speed blender and blend for 30-60 seconds until completely smooth. Pour the filling over the crust and even out. Place back into the freezer for 4-6 hours until firm. 4. Once firm decorate it to your liking and let defrost a bit before cutting into pieces and serving. —•—•—•—•— #thetastyk #veganism #veganrecipes #govegan #vegansofig #vegansofinstagram #yummy #whatveganseat #plantpowered #eatclean #instafood #plantbased #healthylifestyle #instahealth #heresmyfood #healthyfood #vegandessert #vegan #feedfeed #bestofvegan #healthyeating #cleaneats #veganfoodporn #veganfoodshare #veganfoodlovers #nobake #rawvegan

06 May 2020

1,084 Likes34 Comments

Açaí bowl breakfast heaven 🌸🍓😍 who’d want a bowl like this right now? #vegan #açaí

01 May 2020

2,455 Likes45 Comments

Layered Nougat Crisp Bars 🍫🌰 a sweet #vegan indulgence in form of the tastiest little slice of heaven ! 😍 Full recipe below & on the blog (link in bio @thetastyk) ⇣ —•—Ingredients—•— Crust: 10 Medjool dates, pitted 1/4 cup (37g) flax seeds 1/4 cup (35g) almonds 1/4 cup (25g) cacao powder pinch of salt Nougat Filling: 1 cup (240g) coconut cream, chilled (thick part of the coconut cream can) 1/2 cup (75g) cashews, soaked for 6 hours (or overnight) 80g @ichoc_vegan_chocolate nougat crisp, melted 1/2 cup (75g) roasted, unsalted peanuts Caramel: 1/2 cup (120g) coconut cream 1/3 cup (60g) coconut sugar 1/2 (125g) cup peanut butter pinch of salt Chocolate Layer: 160g @ichoc_vegan_chocolate classic, melted 1/8 cup (30g) coconut cream —•—Method—•— 1. Line a 8” (20ccmx20cm) square baking pan with parchment paper. 2. Place the flax seeds, almonds, cacao powder and salt in a food processor and pulse a few time until crumbly. Add in the dates and process until sticky. Place the raw mixture into the pan and press down evenly, then place in the freezer. 3. Melt the chocolate and set aside. Place the remaining nougat filling ingredients in a blender, add in the chocolate and blend until smooth. Pour the mixture on top of the crust and even out, then sprinkle the peanuts on top and gently press down. Place back into the freezer until firm (30-40 minutes). 4. Place a small pot over medium heat. Add in the coconut cream and coconut sugar and stir to dissolve. Once the sugar has melted, take off the heat and add the peanut butter and salt and whisk continuously until smooth. Place on top of the nougat layer and even out, then place back into the freezer until firm. 5. Melt the chocolate (in the microwave or water bath) and add in the coconut cream while stirring continuously. If the chocolate curdles up continue whisking, it will smoothen out. Add on top of the caramel and even out. Add some toppings if you want (nut pieces) and place back into the freezer for 3-4 hours or until firm. Let defrost a few minutes before slicing and serving. —•—•—•—•— #thetastyk #veganism #veganrecipes #govegan #vegansofig #vegansofinstagram #whatveganseat #plantpowered #eatclean #instafood

25 Apr 2020

685 Likes19 Comments

H A P P Y E A R T H D A Y ❤️🌸 - all day, every day. 🙏🏻 #govegan #buylocal #saynotoplastic #sustainability

22 Apr 2020

6,652 Likes159 Comments

Who’d want a slice of this delicious #vegan Chocolate Zucchini Cake? 🥒🍫It’s so incredibly moist and rich on the inside with the perfect decadent chocolate coating! 😍🔥 Possibly my new favorite quick and easy chocolate cake! 🤤 Full recipe on the blog (@thetastyk )⇣ —•—Ingredients—•— 2 cups spelt flour 1/2 cup brown sugar 1/3 cup cacao powder 1.5 Tbsp espresso powder (or 1 tsp cinnamon) 1 Tbsp baking powder 1 tsp baking soda 0.7oz (20g) dark chocolate, chopped 1 cup zucchini, finely shredded 1 cup vegan yogurt 1/2 cup vegetable oil 1 Tbsp apple cider vinegar Coating: 3.5oz (100g) dark chocolate —•—Method—•— 1. Place the 7 dry ingredients in a mixing bowl and combine. Place the wet ingredients in a separate bowl and whisk together. Combine wet with dry ingredients with a spatula until you have a smooth mixture (don’t over mix). 2. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper. 3. Scoop the batter into the pan and carefully even out with a spoon. 4. Place in the oven for 50-55 minutes until a toothpick inserted comes out clean. 5. Place on a cooling rack and let cool down completely. 6. Melt your chocolate over a water bath and spread over the cake, let cool down completely until the chocolate is firm before slicing. —•—•—•—•— Music by @joakimkarudmusic #thetastyk #veganism #veganrecipes #govegan #vegansofig #vegansofinstagram #yummy #whatveganseat #plantpowered #eatclean #instafood #plantbased #healthylifestyle #instahealth #heresmyfood #healthyfood #vegandessert #feedfeed #bestofvegan #thetastyk #healthyeating #cleaneats #veganfoodporn #veganfoodshare #veganfoodlovers

15 Apr 2020

1,293 Likes17 Comments

Pink moon gazin’ + livin’ for these first warm summer days right now 🔥🌕🍷

07 Apr 2020

1,508 Likes40 Comments

Layered Nougat Crisp Bars 🍫🌰 a sweet #vegan indulgence in form of the tastiest little slice of heaven ! 😍 Full recipe below⇣#ad —•—Ingredients—•— Crust: 10 Medjool dates, pitted 1/4 cup (37g) flax seeds 1/4 cup (35g) almonds 1/4 cup (25g) cacao powder pinch of salt Nougat Filling: 1 cup (240g) coconut cream, chilled (thick part of the coconut cream can) 1/2 cup (75g) cashews, soaked for 6 hours (or overnight) 80g @ichoc_vegan_chocolate nougat crisp, melted 1/2 cup (75g) roasted, unsalted peanuts Caramel: 1/2 cup (120g) coconut cream 1/3 cup (60g) coconut sugar 1/2 (125g) cup peanut butter pinch of salt Chocolate Layer: 160g @ichoc_vegan_chocolate classic, melted 1/8 (30g) cup coconut cream —•—Method—•— 1. Line a 8” (20ccmx20cm) square baking pan with parchment paper. 2. Place the flax seeds, almonds, cacao powder and salt in a food processor and pulse a few time until crumbly. Add in the dates and process until sticky. Place the raw mixture into the pan and press down evenly, then place in the freezer. 3. Melt the chocolate and set aside. Place the remaining nougat filling ingredients in a blender, add in the chocolate and blend until smooth. Pour the mixture on top of the crust and even out, then sprinkle the peanuts on top and gently press down. Place back into the freezer until firm (30-40 minutes). 4. Place a small pot over medium heat. Add in the coconut cream and coconut sugar and stir to dissolve. Once the sugar has melted, take off the heat and add the peanut butter and salt and whisk continuously until smooth. Place on top of the nougat layer and even out, then place back into the freezer until firm. 5. Melt the chocolate (in the microwave or water bath) and add in the coconut cream while stirring continuously. If the chocolate curdles up continue whisking, it will smoothen out. Add on top of the caramel and even out. Add some toppings if you want (nut pieces) and place back into the freezer for 3-4 hours or until firm. Let defrost a few minutes before slicing and serving. —•—•—•—•— #thetastyk #veganism #veganrecipes #govegan #vegansofig #vegansofinstagram #yummy #whatveganseat #plantpowered #eatclean

05 Apr 2020