the pink vegan

My name is Kasia. I am a 24-year old vegan, living in East London where I spend my time combining my passion for beauty and style to create tasty food. Cruelty free living, art, fashion, friends and beauty are what I love. I enjoy connecting with likeminded people and I am open to interesting PR approaches. Email me at: [email protected] Follow @kasia_ring !function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0],p=/^http:/.test(d.location)?'http':'https';if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src=p+'://platform.twitter.com/widgets.js';fjs.parentNode.insertBefore(js,fjs);}}(document, 'script', 'twitter-wjs'); .ig-b- { display: inline-block; } .ig-b- img { visibility: hidden; } .ig-b-:hover { background-position: 0 -60px; } .ig-b-:active { background-position: 0 -120px; } .ig-b-v-24 { width: 137px; height: 24px; background: url(//badges.instagram.com/static/images/ig-badge-view-sprite-24.png) no-repeat 0 0; } @media only screen and (-webkit-min-device-pixel-ratio: 2), only screen and (min--moz-device-pixel-ratio: 2), only screen and (-o-min-device-pixel-ratio: 2 / 1), only screen and (min-device-pixel-ratio: 2), only screen and (min-resolution: 192dpi), only screen and (min-resolution: 2dppx) { .ig-b-v-24 { background-image: url(//badges.instagram.com/static/images/[email protected]); background-size: 160px 178px; } }

[thepinkvegan]

I just made this tasty chocolate orange cake at Black Cat cafe.

[thepinkvegan]

I've prepared these indulgent chocolate banana crepes at the Black Cat vegan cafe in Hackney London today. In case you were wondering that is where you can find my treats now!

[thepinkvegan]

This tasty Chocolate Chip Banana Bread will be keeping me company this evening!

[thepinkvegan]

Happy world vegan day!! Time to celebrate it with some delicious Raw chocolate caramel cake. Yum!!

[thepinkvegan]

Pumpkin Muffins It's halloween today so the day wouldn't be complete without some kind of pumpkin dessert. I decided to make these Pumpkin Muffins, which as well as being delicious, are also a great way to use up all those bits of pumpkin leftover from carving! All other recipes seem to call for canned pumpkin, so I thought it's time to make one with fresh one! To make the muffins you will need: 1,5 cup of fresh grated pumpkin 1 cup of brown sugar 1,25 cup of vegan milk of your choice ( i used rice milk) 0,25 cup of vegetable oil 2 tablespoons of ground flaxseeds 2 table spoons of cinnamon 1 pinch of ground cloves 1 pinch of ground nutmeg 1 pinch of salt 1,75 cup of plain flour 2 tea spoons of baking powder Mix all the ingredients in a bowl except for flour and baking powder. Blend slightly with a hand blender to remove bigger bits of pumpkin. Add flour and baking powder and mix by hand. Pour mixture into muffin cups and bake for 25-30 minutes in 180*C. Happy halloween!!

[thepinkvegan]

Last night's little treat. Vegan chocolate brownies with rice whipped cream and homemade salted caramel sauce. Bliss!

[thepinkvegan]

Tasty banana pancakes for breakfast today!

[thepinkvegan]

Chocolate and Chia seed pudding

To make one portion this easy and tasty dessert you will need:

4 tablespoons of chia seeds 2 flat tablespoons of cocoa powder 2-3 tablespoons of agave syrup (maple or rice syrup work fine too) 1/2 teaspoon of vanilla extract or vanilla powder 1/2 cup of your vegan milk of choice (I used organic rice milk)

Mix all the ingredients thoroughly with a spoon and leave for 20-30 minutes to allow the chia seeds to thicken the mixture.

Serve with your favourite fruit or on its own.

Let me know if you like it on Twitter kasia_ring :)

[thepinkvegan]

Quinoa beans, guacamole and salsa wraps Me and my friend fancied some Mexican flavours today so in search of that taste of Mexico I decided to make some tortilla-style gluten-free crepes with a stuffing of quinoa beans with home made guacamole and salsa.

For the crepes (wraps) I used around 2 cups of plain gluten-free flour and 0,5 cup corn flour, 1 tea spoon of baking powder, 4 tablespoons of oil, 1 tea spoon of salt and 2 cups of warm water. I then mixed everything thoroughly into a smooth batter.

I fried the wraps on a very lightly greased non-stick pan on both sides until slightly browned.

For the quinoa beans, I fried half of a large onion with a couple cloves of garlic. When they became golden I added 1 can of red kidney beans, around 2 cups of cooked quinoa, 1 teaspoon of cumin, a handful of chopped coriander, a few drops of lime juice and some salt and finely chopped chilli pepper to taste. This was nice and quick as the beans and quinoa had already been cooked, meaning I only needed to fry everything together for a couple of minutes.

The salsa was made with chopped tomatoes, fresh coriander, chilli, lime juice and a pinch of salt.

For guacamole I used avocado, garlic, cherry tomatoes, lime juice and salt (exact recipe coming soon!!).

[thepinkvegan]

Pierogi

This week my mum came to visit me in England. As we both love to cook we decided to team up to make this traditional Polish dish-Pierogi.

If you haven’t heard of Pierogi before they are a kind of dumplings made with dough similar to what you would make pasta with. We tend to serve the dumplings stuffed with a wide variety of fillings. The ones we made today were stuffed with a potato and garlic filling.

Here is the recipe: Dough (makes around 100 pierogi): 3 cups of plain flour 3/4-1 cup of warm water 2 tablespoons of oil 1 teaspoon of salt

Mix everything by hand and knead until you get an even soft dough. If the dough is sticky just add a little bit more flour. Then cut the dough into smaller portions and roll each of them out to be around 3mm thick. I then cut the dough into small circles with a glass or a cookie cutter.

For the filling we used mashed potatoes mixed with lightly fried garlic and seasoned with salt and pepper.

To make each pierogi place one teaspoon of filling in the middle of one of the dough circles, fold in half making sure the dough is locked securely inside. If you’re feeling creative you can wave the edge of pierogi with your fingers like I did.

When you are finished forming your pierogi boil them in water for 5-10 minutes. Serve with golden fried onion and with a side of soya yoghurt or hummus (optional).

I would love to see your attempts at making pierogi. Please tweet me your pictures with your twist on this Polish classic. Enjoy!

[thepinkvegan]

Today's breakfast: Pear, ginger, banana and soya milk smoothie. To make it blend: 2 bananas 1 ripe pear 1 inch piece if ginger 1 cup of vegan milk of your choice You can add a few dates for extra sweetness and a pinch of cinnamon. Yum!

[thepinkvegan]

Yesterday I made these Peanut Butter Cookies using a recipe from "The 100 Best Vegan Baking Recipes" by Chris Holechek.  They turned out really tasty and chewy. Everybody loved them. So far all the recipes I have tried from this book have been great, so if you were thinking of purchasing it, I would definitely recommend it. 

[thepinkvegan]

The pumpkin season is finally here, and so is Pumpkin Soup! To me this is the ultimate autumn food. If you want to learn how I make it, then keep on reading...

Pumpkin Soup (serves 3-4)

Ingredients: 2 tablespoons of vegetable oil 100g of onion (one medium size) 10g garlic (3 cloves) 1L of water 600g of pumpkin or butternut squash 200g of potatoes 200g of carrots  40g of fresh ginger pinch of ground nutmeg pinch of cinnamon  salt to taste (i used around 2 teaspoons) pepper to taste chilli pepper (optional) Soy single cream (optional) To make: In a pot warm oil on a medium heat and add chopped onion and garlic. Fry until slightly golden. Add water and all the chopped veg. Add finely chopped ginger, chilli (optional, to taste) and the rest of the spices. Cook until all the vegetables are soft. When done blend using a hand blender until the soup is smooth.

I like to add a few drops of soy cream to make the soup more creamy, but this step is completely optional.  You can serve the soup on its own, with bread or add some boiled lentils to it to make it more filling.  Hope you enjoy it!

[thepinkvegan]

Simple vegan Lemon and Poppy seed cake.

I baked this cake last night. Unfortunately I forgot to measure the ingredients, but it went something like this:

2 cups of plain flour 1,5 teaspoon of baking powder 1,5 teaspoon of baking soda Pinch of salt 1,5 cup of sugar 0,5 cup of poppy seeds Mix everything together

In another bowl: Zest and juice of 2 lemons 50ml of vegetable oil 1-1,5 cup water.

Add dry ingredients to wet ingredients and mix together. Then pour onto a greased baking tin. Bake in 200*C for about 45 minutes (I recommend doing a toothpick test through the middle of the cake after 40 minutes as the times may vary).

Once the cake was baked I poured a bit of icing sugar mixed with lemon juice on top, which tastes really lovely. And when it cooled I sprinkled some more icing sugar and lemon zest on top.

Hope you enjoy it!

[thepinkvegan]

Raw energy seed balls. Sesame, pumpkin, chia and sunflower seeds blended with dates in a robot and rolled into little balls. They make such a great snack and last for several days!

[thepinkvegan]

Sunshine in a glass. To make this delicious juice just peal some clementines/tangerines/oranges, throw into a blender and blend for a minute. It's so tasty and good for you too!!

[thepinkvegan]

Freshly baked Walnut Banana Bread.

Recipe:

2 cups of plain flour ( I used Dove’s Farm gluten free) 2 tea spoons baking powder 2 tea spoons baking soda Pinch of salt 2 large ripe bananas (mashed) 3/4 cup sugar 1/3 cup oil 1/2 cup vegan milk of choice Dash of vanilla extract 2 handfuls of crushed walnuts

Mix flour, baking powder, baking soda, walnuts and salt in a bowl and set aside.

In another bowl mix mashed bananas, sugar, oil, vanilla and milk.

Add dry ingredients to wet ingredients and mix by hand.

Pour onto a greased tin and bake for around 45 minutes in 180*C (350*F)

Let it cool before serving.