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Arjuna Recipes
More to come as website is currently
being updated, but enjoy these until then...
Butternut
Squash Muffins
Lentil & Corn Bread
Pumpkin Soup
Baby Dahl Cakes
Mulled Wine
Pecan Muesli
Butternut Squash Muffins
This is a great way to use up extra squash, as they
come in such large sizes.
Ingredients:
100ml Sunflower Oil
110g Soft Brown Sugar
2 Eggs, or ‘No Egg’ vegan equivalent
110g Wholemeal or flour (Wheat or Spelt)
Half tsp Bicarbonate of Soda
One and a half tsp Baking Powder
One tsp Ground Cinnamon
40g Sultanas (any chopped dried fruit or nut will do)
140g Butternut Squash peeled and grated.
Directions:
Preheat the oven to 190C. Lay out 12 cup cake cases. Whisk the oil,
sugar and egg, or egg substitute. Sift flour, baking powder, bicarbonate
of soda and cinnamon in a separate bowl. Add the grated squash and sultanas
and mix. Stir in the liquid mixture. Spoon the mixture into the cases
and put in the oven for 20 to 30 mins. They should be firm and crisp
on top, but still soft in the centre.
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Lentil & Corn Bread
This makes 2 loaves, but also makes lovely little buns
as well!
Ingredients:
200g Red Split Lentils
225g Plain Flour
225g Maize Meal
½ tsp Chilli Powder
½ tsp Cumin
2 tsp Salt
2 tbsp Caster Sugar
2 ½ tsp Baking Powder
3 Eggs
250g Soya Yoghurt
2 tsp Mustard
Directions:
Pre heat oven to 180C. Boil Lentils for 15 mins until soft & drain
& cool. Mix dry ingredients. Separately mix eggs, yoghurt, mustard
& lentils. Blend together. Grease 2 loaf tins with margarine &
put mixture in. Alternatively make 1 loaf & put remaining mixture
in a greased cupcake tin. Put in the oven. Buns take 15 mins & loaves
take 30 mins. Lovely as a side dish, or just with a bit of butter when
warm!
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Pumpkin Soup
This is a great autumnal recipe as it is always best
if you can use fresh pumpkin, but you can use pumpkin puree if fresh
ones are not available. This will serve about 4.
Ingredients:
1 Medium Pumpkin or 500g jar pumpkin puree
2 Large Carrots
1 Stick of Celery
1 Large Onion
1 Cup of Red Split Lentils
1 pint Vegetable Stock
1 tsp ground cumin
1 tsp chilli powder
1 clove of garlic crushed
1 cup milk/ unsweetened Soya milk
Sunflower Oil
Directions:
Please ignore this first section on preparing the pumpkin if using puree.
Cut the lid off of the pumpkin and scoop out the seeds. Save these and
put them to one side. Cut the pumpkin into small chunks about an inch
square and put in a roasting tin. Sprinkle with oil and the crushed
garlic clove. Put in the oven at 200C for 40 mins. Remove the pumpkin
seeds from the stringy bits and lay out on a baking tray. Put in the
oven to dry out for about 10 mins, then sprinkle oil and salt over and
leave in the oven for a further 10 mins. Meanwhile, chop up the remaining
vegetables and sauté for 5 mins. Then add the pumpkin, the lentils
and the stock. Let simmer for 20 mins or until the vegetables and lentils
are soft. Remove from the heat and liquidise. Add the spices and the
milk and simmer for another 5 mins. Serve with a few of the roasted
pumpkin seeds on sprinkled on top of each bowl.
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| Baby Dahl Cakes
Using dahl in cakes is a great egg substitute for vegan
cakes as it creates a lovely moist cake with a crumbly texture.
Ingredients:
150g Moong Dahl
1 can Coconut Milk
200g Margarine
160g Raw Cane Sugar
200g Desiccated Coconut
160g Plain Flour
4tsp Baking Powder
100g Chocolate Chips/Crushed Chocolate
Directions:
Put the dahl & the coconut milk in a saucepan & simmer for 30
mins or until soft but not dry, add a bit of water as you cook. Leave
to cool. Pre heat oven to 180C. Blend the margarine & sugar. Add
the dahl mixture, about 600g. Add flour, baking powder & chocolate
chips. Put into 24 cup cake cases. Put into oven for 12-15 mins. They
should still seem quite soft as they are moist cakes. Enjoy.
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| Mulled Wine
A cosy classic! For a non alcoholic alternative, the
wine can be substituted for apple juice.
Ingredients:
1 bottle of Red Wine.
2 to 3 tablespoons of honey/ syrup
2 tsps whole cloves
2 cinnamon quills
2 tsps juniper berries
1 tsp chopped stem ginger
1 cup of orange juice
1 segmented orange
Directions:
Put all ingredients into a saucepan and put on a low heat for half an
hour. Do not let it boil. Strain into mugs and enjoy.
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| Pecan Muesli
Of course Arjuna provides a delightful selection of
ready made muesli to suit a variety of tastes, but if you want to take
the next step in muesli appreciation, try making your own personal one
with Arjuna's muesli base with a mix of different oats and flaked grains.
Ingredients:
Muesli Base
Pecans
Flaked Almonds
Hazel Nuts
Clear Honey
Oil
Directions:
Cut the pecans in half and lay them out on a greased baking tray. Add
the hazel nuts. Whisk together half tablespoon of oil with a tablespoon
of honey and pour over the nuts on the tray. Put them in the oven at
200C for 20 mins or until browned. Lay them out to cool on kitchen roll.
Mix these in to your muesli base with the flaked almonds. Eat with the
milk of your choosing for a naturally nutty breakfast!
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