Place everything into mixer bowl, except semolina flour.

With dough attachment, mix to combine.

Cover dough and let rest for 10 minutes.

Divide dough into portions.

Roll or stretch each dough into bread sticks (rolling would give hollow crunchy sticks, stretching more soft texture).

Place bread sticks on aluminum foil lined baking sheet. Sprinkle bread sticks with semolina flour, cover with cling wrap and let rise for 20-30 minutes

Preheat oven 370 F and bake bread sticks for 15-18 minutes, until golden brown and crispy.

Heat milk to lukewarm, dissolve yeast, let stand to bloom

With dough attachment, mix flour and yeast.

Then mix in vegan margarine and salt last.

Cover and let dough stand for 10 minutes.

Divide dough per 110 g and shape into rolls.

Brush rolls with water and sprinkle with cumin mixture.

Cover dough and let doubled in size for an H

Preheat oven to 360 F bake for 15 minutes, til golden brown.

Cool on rack

Heat milk in microwave to lukewarm, sprinkle yeast, let it bloom for 5 minutes

In a mixer bowl, combine flour, salt, sugar, and dry herbs (2 pinches dry sage, 3 pinches each dry rosemary and thyme).

With dough attachment, mix in oil, yeast mixture, and water.

Cover dough and let rise for 40-60 minutes.

Preheat oven to 360 F Roll flat dough and slice into rectangles/squares.

Poke holes all over and bake for 12-15 minutes (golden brown and crispy).

Cool on rack.

Dissolve sugar in milk, then preheat for 50 seconds in microwave.

Reserve 1/4 c, set aside.

Dissolve yeast in lukewarm water and let stand for 5 mins

Meanwhile, mix paste, oil, salt, flour, then pour in yeast mixture and knead.

Let dough rest for 5-10 mins then divide into portions at 120 g each.

Place buns on baking sheet, brush with reserved milk and press in cashew in the middle.

Let stand, covered for half H

Preheat oven 375 F, brush buns again with reserved milk, and bake for 20-22 mins.

Cool on rack

Mix dry ingredients.

Pour in brown sugar liquid, knead.

Knead in vegan margarine and aquafaba.

Let rest for 20 mins.

Divide dough into portions 100 g each, shape them to oval.

Place dough on baking sheet then brush top with water. Sprinkle with sesame seeds.

Preheat oven 350 F, bake buns for 25-30 mins.

Cool on rack.

Place flour, sugar, yeast soy milk, salt in mixer bowl, mix with wooden spoon. With dough attachment, mix in water and margarine to combine. Roll flat dough and slice with pizza cutters into ropes.

Round these ropes on prepared styrofoam cone, into cornucopia shape.

Gently lift cone and lay it down on aluminium foil lined baking sheet.

Preheat oven 360 F Meanwhile, mix 2 tbsp red kidney bean aquafaba with 2 tbsp coconut palm sugar. Brush cornucopia with it and bake for 30-35 minutes.

Take out cornucopia from oven, carefully remove styro cone from inside of cornucopia. Wrap cornucopia with aluminum foil and stuff some balled aluminum foil inside the cavity of the cornucopia.

Bake for another 30-35 minutes. Cool on rack.