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 🙂
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.
Marie Krikorian from Fresh Little Cook created this amazing ramen-inspired dish that’s a true crowd-pleaser. With both the winter weather and possible coronavirus quarantines, this soup is perfect to make from inside a cozy home on a cold day.
Marie describes the miso noodle soup saying, “The broth is turmeric forward followed by zesty & herby flavors. It is the perfect meal when you want some nice, HEALTHY, comfort food. It is simple to make and full of affordable clean ingredients. Plus, the broth lasts for about a week in the fridge!”
INGREDIENTS Tofu Udon noodles ( ramen, soba, or rice noodles would be a great choice) 1/2 tbsp sesame oil 1/2 onion 2 cloves garlic 1 inch minced ginger 3 sliced carrots 4 oz mushrooms 8 cups water 1 tbsp tamari + 1 tsp for tofu 1 sheet nori 2 tsp mushroom powder 1/4 cup miso 2 tbsp curcuma golden paste salt & pepper to taste 1 tsp olive oil
TOP WITH: shredded purple cabbage sliced green onions thinly sliced radish cilantro or mint lime sriracha
Start by sautéing the onion, garlic, and ginger in sesame oil until translucent and fragrant.
Add the carrots and mushrooms and lightly sauté.
Next add the water & tamari (or soy sauce) and bring to a light boil.
When the liquid is nice and hot, whisk in the miso paste, curcuma golden paste, and mushroom powder. Simmer for about 30 minutes.
While the liquid is simmering, cook noodles to package instructions. (I usually just cook the noodles for this meal and if there is leftover broth, ill cook more noodles as needed to assure the best texture.)
Salt and pepper to taste.
Sauté tofu with 1 tsp soy sauce and 1 tsp oil until crispy.
By now, the broth should be ready and you can assemble your noodle bowls. Scoop some broth, noodles, and tofu into your bowl and top with cabbage, green onions, cilantro, lime juice, and sriracha!
Leave a comment if you try this Golden Miso Noodle Soup and let us know what you think!