This easy dalgona coffee recipe creates a rich, whipped espresso with (non-dairy) milk. You’ve probably seen photos and videos of dalgona coffee circulating the internet – it recently went viral on Tik Tok and for good reason! It’s super simple and creates a beverage you might think could only be purchased from a coffee shop.
The directions are super simple. Combine equal parts instant coffee, sugar, and hot water and whisk until stiff peaks are formed. Pour over cold or warm milk, take all your Insta photos, and then lightly mix the whipped coffee into the milk so the first few drinks aren’t too strong.
That’s it! It’s easy to customize too. You can add as much sugar, coffee, and water as desired, making it stronger or lighter to your preference. You can even make a giant batch and impress company (once this whole social isolation thing blows over, of course).
Dalgona Coffee Recipe
Ingredients: 2 Tablespoons Instant Coffee 2 Tablespoons Granulated Sugar 2 Tablespoons Hot Water 1 Glass Non-dairy milk of choice
Directions: Combine all ingredients and whip/beat until stiff peaks form. If you’re doing this by hand, it takes around 400 whisks and is a bit cumbersome. If it’s not stiffening, just keep beating! It’ll get there. Using an electric mixer/beater is highly recommended. Also note: the water doesn’t have to be boiling, just hot from the tap will do.
3 ingredient beer bread, also known as 123 bread, is the quickest no-knead bread recipe available. It takes about 5 minutes to prepare and offers a moist, spongy texture that’s easy to slice and pairs well with jam or margarine.
The beer bread calls for just 3 ingredients: beer, flour, and sugar.
Beer ( 1 can/bottle)
3 ingredient beer bread requires a carbonated beverage – we use beer because *beer bread.* But the bread will set properly and work with any other carbonated beverage. You could substitute beer with regular soda, seltzer water, or any other carbonated drink. Just keep in mind that the carbonated beverage you choose WILL impact the taste.
Adding a carbonated beverage to the mix, like beer, allows the bread to be light and airy without adding yeast or kneading – a much more hands-on and time-consuming process of making bread.
Flour (2 cups)
Flour is the base of bread. In this beer bread recipe, we use self-rising flour, but don’t worry if you have none on hand! You can make self-rising flour with just baking powder and salt (and flour, of course). Simply add 3 tsp of baking powder and 1/2 tsp of salt to your 2 cups of flour and you’ve got self-rising flour.
Whole wheat flour is always ideal since it’s the most nutritious, but many store-bought whole wheat flours leave the finished bread with a less-than-desirable taste. If you have the option, grinding whole wheat berries at home and using them fresh makes amazing whole wheat flour, but that’s not realistic for all. White and all-purpose flour work great too.
Sugar (3 tablespoons)
Any sugary sweetener will do! Sugar, maple syrup, and agave are great options, though we always opt for granulated cane sugar when making beer bread.
Ingredients: 1 can of beer 2 cups of flour 3 tablespoons of sugar
Directions: Preheat the oven to 375 degrees. Grease a bread pan generously. Mix all ingredients and pour into bread pan. Bake for ~35 minutes. Enjoy warm with your spread of choice 🙂
With all that’s going on in the world, you may need to learn how to make self rising flour. Maybe you’re stuck at home during the coronavirus pandemic and don’t have yeast, but the stores are out of bread. Or, maybe you found a recipe that calls for self-rising flour like this 3 ingredient beer bread.
Regardless of why, knowing how to make self rising flour is a great skill and it’s surprisingly simple. All you need is 3 ingredients that most people have on hand: flour, baking powder, and salt.
Combine them and voila! You’ve got self-rising flour.
I love a good coffee. But, even more than coffee, I love a good latte. With the COVID-19 pandemic, it’s more important than ever to do our part and stay home, wash our hands, hand sanitize, and avoid unnecessary trips to town. A daily coffee run is (arguably) unnecessary, but if you’re like me you may not want black coffee at home every day.
Maybe you don’t have a home espresso machine, but you still want your daily latte. I’m going to share just how to make a super simple, vegan version at home with basic ingredients and supplies 🙂
Latte means “milk” in Italian – a latte is simply a cup of warm milk over espresso, topped with foam. Without a milk frother, we won’t get the foamy top at home. Without an espresso machine (or an AeroPress), we won’t get proper espresso either. However, this easy vegan latte is still delicious and the perfect drink for a rainy quarantine day!
Directions – Heat milk on the stove, stirring occasionally to prevent burning. If a slimy film forms on the top of the milk, it got too hot! – Add instant coffee to a mug (I enjoy a little less than 2 TBSP/16oz, but it’s totally up to you how much you add! Remember to add more than the amount suggested to make *coffee* because we want it extra strong to mimic espresso). – Pour hot milk over the instant coffee and stir until it dissolves. – Enjoy!!
This vegan Tomato Curry Rice is packed with flavor, texture, heartiness, and nutrition! It’s extremely balanced and makes a great lunch or dinner and can be kept in the fridge and enjoyed for lunch the next day!
Without further ado, we hope you enjoy this nutritious and tasty Tomato Curry Rice!
Ingredients 3 cloves of garlic, sliced 2 red onions, chopped 3 small potatoes, chopped 1 tsp black pepper, crushed 400g chopped tomatoes 3 cups of water 1 tsp turmeric powder 1 tsp maple syrup 4 cubes S&B golden curry 130g mushrooms, chopped 1 cup of broccoli, chopped chili, chopped ( to taste)
Directions 1. Fry sliced garlic with sufficient vegetable oil and set aside.
2. In the same pot, fry onions and potatoes with some pepper.
3. Add a can of chopped tomatoes, water, turmeric powder, and maple syrup.
4. When the potatoes are almost cooked, lower the heat, add curry cubes, mushrooms, broccoli, chili, and make a well.
5. Pour the curry on the cooked rice and add the fried garlic.
A savory chia salad is a new twist of the sweet chia pudding we’re used to. Vegan Chef Jasmin Finn of The Vegan Genie created this amazing dish that’s perfect for the whole family or to take on-the-go. Finn has been developing her plant-based culinary skills for the past 35 years and has held food preparation classes in addition to bringing vegan meals to retreats and events.
This savory and spicy carrot chia pudding layered with all the fresh, crispy veggies and marinated riced cauliflower gives a great gazpacho-like surprise to a living and nutritious little meal! It’s filling and packed full of veggies.
Makes 4-6 Servings (+ extra chia gel)
The Chia Gel 1 Cup White Chia Seeds 3 Cups Carrot Juice 1/2 Cup + 1 TBS Lemon Juice 1 1/2 Tsp Coconut Aminos 1/3 Tsp Cayenne 2 Tsp Maple Syrup 1 1/2 Tsp Ginger Juice (can be found online or in the Asian section of most stores) 1/2 Tsp Sriracha (+ more to drizzle on top) 1-2 Tsp Salt (salt to your taste preference) Directions: Mix all the above well. Refrigerate & Stir some more.
Veggies For The Layering A squirt of Olive Oil 1 Diced Large Cucumber 4 Diced Stalks of Celery 10 Diced & Seeded Cherry Tomatoes 1 Minced Bunch of Cilantro & Some Whole Leaves To Decorate 1 Peeled&Diced Large Carrot 2 Diced Large Avocados (mix with a splash of lemon juice to keep the color bright) Juice of 2 Lemons 1 Sliced Lime for Decoration 2 Cups Riced Cauliflower (marinate in a small squirt of olive oil, & a small amount of lemon juice, add a dash of salt and pepper) Fresh Sprouts (of your choice)
Assembly Start layering all of the ingredients in tallish containers, starting with the chia gel. Finish up with sliced of lime, a drizzle of Sriracha, and sprouts. Serve immediately.