- In a large bowl, combine quinoa, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, mustard, salt, and pepper to create the dressing.
- Pour the dressing over the salad, tossing until everything is evenly coated.
Serving Suggestions:
Chill for about 30 minutes before serving to let the flavors meld, making it a refreshing complement to the richer main and side dishes.
Homemade Vegan Hot Cross Buns
Easter wouldn’t be the same without the sweet, spiced aroma of Hot Cross Buns. This vegan version ensures everyone can enjoy this traditional treat, substituting dairy and eggs with plant-based alternatives without compromising on flavor or texture.
Ingredients:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup almond milk, lukewarm
- 1/4 cup vegan butter, melted
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup raisins
- For the cross: 1/2 cup flour and water
Preparation:
- In a large bowl, mix 2 cups flour with yeast, sugar, cinnamon, and nutmeg. Stir in warm almond milk and melted vegan butter to form a dough.
- Knead in the remaining flour and raisins until the dough is smooth. Let it rise in a warm place until doubled in size.
- Divide the dough into buns, placing them on a baking sheet. Use the flour and water mixture to form crosses on each bun.
- Bake at 375 degrees F (190 degrees C) for 20 minutes or until golden brown.
Serving Suggestions:
