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Hot Cross Buns

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These spiced buns are traditionally eaten on Good Friday, and they are best served halved with some suitable-for-vegan spread. The majority of their sweetness comes from the dried fruit. Makes 12.

Ingredients

For the buns

250g strong white flour
250g plain flour
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp mixed spice
2 tbsp suitable-for-vegans sugar
2 tsp instant yeast
zest 1 lemon
zest 1 lime
250ml plant milk, warmed slightly
60g mild-flavoured oil (I used rice bran oil)
2 tbsp whole flaxseeds, ground and mixed with 3 tbsp water
200g mixed dried fruit of your choice (I used 75g mixed peel; 75g raisins; 50g dried cranberries)
For the crosses
3 tbsp flour
3 tbsp cold water
For the sugar glaze
20g suitable-for-vegans sugar
20ml water

Directions

1. In a large bowl, mix the flours, salt, spices, and sugar.
2. Make a well in the centre and add the yeast and rinds, and then mix in the plant milk, flaxseed mixture, and oil.
3. Turn out onto a lightly floured surface and knead well, about 5 minutes (alternatively, you can use a stand mixer). Knead in the dried fruit. Shape the dough into a ball, place in a bowl, cover with a tea towel, and leave to stand for an hour until risen.
4. Divide the dough into 12 equal pieces, and roll each into a ball. Place on a baking tray lined with a silicone sheet. Cover again with a cling film and leave to rest for 30 minutes more.
5. Meanwhile, preheat the oven to 220C.
6. When the buns are nearly done rising, prepare the mixture for the crosses by mixing together the 3tbsp flour and cold water. Transfer to a piping bag. Once the buns have risen, pipe a cross on each one.
7. Bake in the oven for 12-15 minutes until the tops are golden brown and a toothpick inserted comes out clean.
8. While the buns are baking, mix the ingredients for the sugar glaze in a saucepan over a low heat until the sugar is dissolved. When the buns have finished baking, brush them with the sugar glaze, and then transfer them to a wire rack to cool completely. It’s highly recommended to eat one while they’re still warm.

Cranberry-Stuffed Marrow with Tahini-Miso Dressing

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A delicately flavoured recipe, lifted by a zingy umami dressing and the addition of dried cranberries to the stuffing. This serves 2.

Ingredients

For the Marrow

1 marrow
1 tsp oil (I used rice bran oil)
1 red onion, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1/3 cup chopped almonds, toasted
1/4 cup dried cranberries
100g couscous, cooked according to package directions
Salt and freshly ground black pepper

For the Dressing

1 tbsp tahini
1 tbsp yellow miso
2 tbsp warm water

Directions

1. Preheat the oven to 180C. Cut the marrow in half lengthways. Score each half about 3/4 way through lengthways and then widthways. Scoop out the cubes of marrow and set aside. Place the marrow in a roasting dish and cover with aluminium foil. Roast for 20 minutes.
2. Meanwhile, heat the oil in a frying pan over a medium low heat. Add the onion, peppers, and the marrow chunks. Cook until the onions and peppers are lightly softened. Add the almonds, cranberries, and couscous.
3. When the marrow is roasted, remove the foil and stuff with the pepper-couscous filling. Cover again with foil and return to the oven for 10 minutes.
4. Meanwhile, make the dressing by whisking all the ingredients together with a fork. Serve the marrow with a generous amount of dressing.

Warm rye berry salad with baby arugula, and cranberries

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The rye gives this dish some hearty chew. While intended as a side dish, the arugula holds up well. Some walnuts or chick peas would turn this salad into a light lunch.

Ingredients

3 cups of vegetable stock
1 cup of rye berries (whole grain rye)
1T of plant-only margarine
3 scallions, minced
1/4 cup of dried cranberries (sweetened with juice, preferably)
1t of dried thyme, rubbed
2 cups, packed, of baby arugula greens
1T of nutritional yeast
2T of olive oil
2t of lemon juice
Sea salt and black or cayenne pepper to taste

Directions

Bring the stock to a boil and add the rye berries.
Cover and simmer for 1 hour on low until the stock is absorbed.
Remove from heat, and let stand for 10 minutes.
Melt the margarine in a frying pan on medium high.
Add the scallions and thyme.
Saute for 2-3 minutes.
Add the rye and the cranberries and stir thoroughly to combine.
Remove from heat.
Add the arugula to a large bowl.
Mix the rye, cranberries and arugula together until well-combined and the arugula is lightly wilted.
Whisk together the olive oil, nutritional yeast and lemon juice.
Dress the salad, season to taste, and serve.