Maple Alps

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Maple Roasted Brussels Sprouts

RecipesAmanda Walter | Maple Alps5 Comments

I don’t know how things were for you growing up, but for me, Brussels sprouts were the thing to avoid at all costs. All. Costs. I thought they were the most bland, disgusting things ever grown in someone’s garden.

Turns out, I just experienced a bad cook. Huh.

I’m never one to turn down food, especially if it’s a good roasted vegetable. I’ve come to learn that vegetables don’t have to be bland or boring. Foods that are good for you don’t have to taste awful (although medicine does, am I right?).

I remember when I first had some sprouts that tasted, well, good! I was shocked and amazed and I decided that Brussels sprouts and me could be friends again.

Maple Roasted Brussels Sprouts | www.maplealps.com

This delicious side was inspired by my amazing Christmas vacation in Canada. It had been years since being able to go home to Canada for the holidays with my family, and I was over the moon at the miracle that occurred that allowed my hubby and me to go! We had a fantastic, albeit short, week.

Anyway, while there, my legendary mom whipped up some amazing Brussels sprouts. I had thirds.

Maple Roasted Brussels Sprouts | www.maplealps.com

It has been a very long, and very cold Winter, so I’ve loved finding solace in these delicious sprouts - even back in the good old US of A. They are delicious hot or cold and the hint of sweetness makes it perfect. They are the perfect side for pretty much anything. Not going to lie - I’ve even put them inside of ramen. For breakfast. Don’t judge.

I’ll keep this short so you can get right to the good stuff!

Maple Roasted Brussels Sprouts  | www.maplealps.com

Maple Roasted Brussels Sprouts

What you need:

  • 1lb Brussels Sprouts

  • 1 TBSP Olive Oil (or vegan butter. alternatively, use water)

  • 1 TBSP Maple Syrup

  • 2 tsp Roasted Garlic and Red Peppers Seasoning (optional) (I use this brand from Amazon)

  • 1 clove garlic, minced

  • 1/2 tsp sea salt

What to do:

1) Preheat oven to 350 degrees F

2) Wash and cut the sprouts in half. In a bowl, add all ingredients and toss until Brussels sprouts are completely coated

3) Spread your veggies on a prepped baking sheet

4) Bake for 45 minutes or until tender

 

How do you like your Brussels sprouts?


 
vegan pantry | www.maplealps.com/vegan-pantry
 
 
Maple Roasted Brussels Sprouts | www.maplealps.com

Vegan Red Curry Paste

RecipesAmanda Walter | Maple Alps4 Comments

It's no secret that we love Thai food over here. I think it's the sweet and spicy flavours that really get us going. My husband loves Pad Thai and I especially love anything that can be dipped in peanut sauce. Okay, I'm starting to drool over here, so I'd better get to the point.

We love going for Thai, but it's not always easy to do. Being completely plant-based, it's hard to find a satisfying soup when eating out. Thankfully, eating in is ALWAYS an option - even when you're craving ethnic foods. I was craving a Thai soup and came across a few recipes, but the one that struck me was a coconut one. It needed Thai red curry paste and I somehow ended up recreating the paste before getting to the soup. I did this largely by reading the label of a jar I had in my fridge already. The result was delicious, so I tried it in another dish. Same tasty result. Before I get to those though, I thought I'd share the curry paste recipe. Patience though - the others are coming.

Quick + Easy Vegan Red Curry Paste | www.maplealps.com

I like having red curry paste on hand because it's perfect when you need a quick curry or soup whipped up! It makes leftovers and odds and ends taste like new - and since I always like to keep some coconut milk in the pantry, it's quick and easy. 

The one good thing about this paste is that it freezes extremely well. It works out because some of the ingredients are a little harder to find (depending on where you shop) and can be on the pricey side. The only ingredients I didn't have on hand were the peppers and the lemongrass. I always keep ginger in the freezer (you never know when you'll need it!). Anyway, back to freezing the paste, because you definitely don't want it to go to waste, it's good that it freezes. Just put a tablespoon into each section of an ice tray and freeze! Then keep it in a baggie to use in future dishes. We only have a moose ice tray that we got from some friends for our wedding, so we have moose-shaped red curry paste in our freezer. Whatever works!

Try this out in any recipe that calls for red Thai curry paste, and you won't even know you didn't buy it in a jar! It's so easy to put together - just dump everything into a food processor or high-speed blender and go! Perfect base for all sorts of dishes.

Quick + Easy Vegan Red Curry Paste | www.maplealps.com

Vegan Thai Red Curry Paste
Makes about 1 cup

Inch section of ginger, chopped
1 tsp cumin
1 tsp curry powder
1 tsp coriander
½ tsp salt
1 lime - tested and juiced
3 red chillies, tops chopped off
3 cloves garlic, peeled
1 TBSP liquid aminos (or soy sauce)
1 TBSP maple syrup (optional, to offset some heat)
1 stem of Lemongrass, chopped
6 green onion, sliced
½ red bell pepper (optional, to offset some heat)

To a food processor or high-speed blender, add all the ingredients. Process until it reaches your desired texture (I don't like mine too chunky, but you might!)

 

What do you use red curry paste for?


 

Vegan Corn Chowder

RecipesAmanda Walter | Maple Alps3 Comments

The best thing about Autumn (besides fireplaces, candles, fuzzy blankets and cuddling, that is) is soup. I love soup. All sorts of soup. I could eat soup year-round to be completely honest. I have been holding on to this recipe, just waiting for the perfect moment to share it with you all, and I decided that instead of waiting until it was cold out, I would share it now so that you can brace yourselves for it!

Autumn is indeed coming.

Vegan Corn Chowder | www.maplealps.com

So my mom and brother came to visit and just left after two weeks. I hadn't seen the two of them in two years, so I was so excited and was literally bouncing off things I couldn't wait! Two weeks went by way too quickly, and even though we did a ton of fun stuff, I felt bad because they came just as I was prepping my life and classroom for the school year to start. It was a total bummer, but we are hoping to visit them for a few days at Christmas. They allegedly had a good time despite helping me haul desks and label books, so that is good I suppose. 

Anyway, back to the soup: Growing up, corn chowder was seriously my favourite. I actually loved (and still love) soup in general, but I could down bowls of this if I was in the mood. Even today, I love enjoying a hot bowl of this on a chilly day. Since we just concluded a lovely visit with my family, I thought it would be appropriate to [finally] share this recipe. It's a bit different than the original but still tastes delicious.

By the way, this soup has cashews in it. If I get enough nut-free requests, I'll share that version too ;-)

Vegan Corn Chowder | www.maplealps.com

Vegan Corn Chowder
Makes About 12 Cups of Soup

3 small potatoes
1 medium onion
1 red pepper
1 TBSP homemade vegan chicken-style seasoning
2 tsp salt
1/4 tsp basil
1 tsp garlic powder
1 stalk celery
3/4 cup cashews
2 cups water
1 cup cooked brown rice
1/4 cup fresh parsley (or 1 TBSP dried)
4 cups corn
2 cups water
4 cups vegetable broth

1) Dice onion, pepper and potatoes and put in a large pot with 4 cups of vegetable broth.
2) Bring to a boil, and then a simmer. Add salt and garlic powder
3) Blend the cashews, celery, water and rice until smooth. Add the parsley and blend for a few more seconds
4) Add cashew mixture to the pot
5) Put 2 cups of corn and 2 cups of water in blender. Blend and then add to the soup.
6) Add the remaining 2 cups of corn to the pot
7) Add salt to taste
 

 

What's your favourite soup when the weather starts getting chilly?


 

Asian Style Noodle Salad

RecipesAmanda Walter | Maple Alps6 Comments

Since the weather has warmed up tremendously, I'm more eager for cold, fresh salads to be on the table. I also have a crazy huge weakness for all things pasta, so although I would love chomping on tomatoes and cucumbers all summer (oh my. I'm hungry now!), once in a while, I crave some starch!

Simple Asian Style Noodle Salad | www.maplealps.com

Pasta, however, does not provide the crunch I crave come summertime. My mom always makes this delicious Asian salad with ramen and a delicious ginger dressing, so I decided to do a take on it and see what I could come up with. 

It has been a crazy summer, and since this can be whipped up quickly in a pinch, this is perfect. The dressing can be made ahead for even faster assembly.

Asian Noodle Salad | www.maplealps.com
Asian Style Noodle Salad | www.maplealps.com

Simple Asain-Style Noodle Salad

What You Need:

  • 4 ounces chopped or grated carrots

  • 12 ounces (or more!) chopped red cabbage

  • 12 ounces chopped broccoli

  • About 8 ounces whole wheat pasta (I used soba noodles)

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup rice vinegar (or lemon juice)

  • 3 TBSP agave nectar

  • 3 TBSP natural creamy peanut butter

  • 3 TBSP low-sodium soy sauce

  • 2 tsp minced garlic

  • 1 TBSP minced fresh ginger

  • 1/2 cup roasted, unsalted peanuts, roughly chopped

  • 1/2 cup fresh cilantro, finely chopped

What to Do:

  1. Cook the noodles until al dente (follow package directions).

  2. Drain and rinse with cool water and transfer to a large serving bowl.

  3. Add the red cabbage, broccoli and carrots.

  4. Whisk together the olive oil, rice vinegar, peanut butter, agave, soy sauce, ginger, and garlic.

  5. Pour over the noodle mixture and toss to combine.

  6. Add the peanuts and cilantro.

  7. Serve chilled.

 

What's your favourite summertime salad? 


 
 
Asian Style Noodle Salad | www.maplealps.com

Simple Maple Almond Granola

RecipesAmanda Walter | Maple Alps15 Comments

I am so glad that the summer is almost here. I always look forward to the fresh fruit of the summer, and the chance to eat outdoors again. There is something about enjoying fresh ingredients in the out of doors that truly creates extra happiness in life. Though it's been chilly, the sun has been shining more, which has made me crave more fresh fruits and veggies as I enjoy it. Naturally, granola came to mind as I was deciding what I wanted to eat for breakfast this weekend. I found some gorgeous raspberries to pair it with and set to making a simple maple almond (not alps) granola.

Simple Maple Almond Granola | www.maplealps.com

I have always loved granola. It has the right amount of crunch and flavours that I love. It also creates an atmosphere that only granola can make. Perhaps it's linked to memories of camping and breakfasts in foreign homes and places that make it so special - or maybe I'm thinking about it too much - but I think you understand that I enjoy granola.

Simple Maple Almond Granola | www.maplealps.com

I like to experiment with different flavours and combinations. I love that granola is so versatile! Around Christmas, I like to make a gingerbread version, and in the summer I like adding coconut. This time, I decided to go simple and add some almonds and maple syrup. What a delicious combination! I love eating it with fresh fruit and some soy yogurt! So much yum!

Simple Maple Almond Granola | www.maplealps.com

Simple Maple Almond Granola
Makes about 7 cups

5 ½  cups old fashioned oats
2 tsp cinnamon
1 tsp ground ginger
¼ tsp sea salt
1 cup slivered almonds
1 cup roughly chopped almonds
½ cup coconut oil
¾ - 1 cup maple syrup (depending on your sweet tooth)
2 tsp pure vanilla extract
1 tsp pure almond extract

1) Preheat oven to 350 degrees F and prepare a large baking sheet by putting parchment paper on it
2) Mix dry ingredients well in a large bowl
3) Melt coconut oil in a small saucepan and whisk in maple syrup and vanilla and almond extracts
4) Pour wet ingredients over dry ingredients and mix until oats and nuts are well coated
5) Spread granola evenly on the baking sheet (you may have to use two)
6) Bake for 10-15 minutes, being careful not to let it burn
7) Allow to completely cool, then crumble the chunks and store in an airtight container
 


Do you like granola as much as I do? What kinds of foods "feel like Summer" to you?