Maple Alps


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 |

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 |

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  |

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 |
Maple Roasted Brussels Sprouts |

Chia Peach Frozen Pops (vegan)

RecipesAmanda Walter | Maple Alps23 Comments

Since moving to Michigan, I've appreciated Summer that much more. It seems that the Winter months drag on and on and on and Spring and Summer bring a breath of fresh air. I find myself physically aching for warm weather near the end of a cold spell and longing for warm evenings on the porch or at the beach.

I need to go outside and embrace my Summer! School will be starting before I know it, and soon the Winter will be back, so I need to get my outdoor time in now. I've been enjoying walking, jogging or riding bikes to the lake and walking along the shore. I also love just laying in the backyard or sitting on the porch - the grass is so soft and the sun makes me so happy!

Before I leave though, I'll give you this recipe to help you stay cool.

This post contains affiliate links.

Chia Peach Frozen Pops (vegan) |

You all know by now that I like chocolate, and while I have made chocolate versions of these frozen pops (ummm, chocolate peanutbutter chia please!!) and even fudgiscles, I decided to share a non-chocolate frozen treat with you today! I got the inspiration from a smoothie, really, and thought that fruit chunks in a popsicle would be a fun idea. Besides, it makes them prettier in my opinion.

Of course, you can use any kind of fruit in your pops. I chose peaches, because peaches. I love peaches. But I could imagine using raspberries or blueberries, or anything, really!

Chia Peach Frozen Pops (vegan) |

Waiting for these babies to freeze is a true test of patience, but they are well worth the wait!

Chia Peach Frozen Pops (vegan) |

Chia Peach Frozen Pops

1 ¼ cup coconut milk

½ cup soy

¼ cup chia seeds

½ - 1 TBSP cane sugar (depending on how sweet you want it)

Canned or fresh peach (or any other fruit, really!)


1. Whisk all ingredients except peaches together in a small bowl

2. Let mixture sit for 15-30 minutes, until it has become thick

3. Spoon a bit of the mixture into each popsicle mold.

4. Add fruit as you wish, alternating between the mixture and the fruit

5. Freeze 6 hours, until frozen.

6. To remove, run mold under hot water for 10-15 seconds and pull out carefully. To store, I wrap the pops in parchment paper (separately) and keep them in a freezer bag. You could also get really fancy and grab these plastic sleeves for frozen treats. 



For these treats you may need:


What do you like doing in the Summer months?

Chia Peach Frozen Pops (vegan) |

Peanut Butter Coconut Cookies (vegan)

RecipesAmanda Walter | Maple Alps9 Comments

Growing up, I could always count on having cookies around Christmas. Even now, cookies are a must in the season. Naturally, I've made a few batches this season, and of course I had to share a cookie recipe. The best part is that I'm not only sharing these delicious peanut butter coconut cookies, but a bunch of other yummies as part of a virtual cookie swap. How fun is that?! You'll find those creative and delicious recipe links at the bottom of this post.

Peanut Butter Coconut Cookes (vegan) |

Of course, gingerbread is a natural choice for the Christmas season, but a friend inspired the combination of peanut butter and coconut and not long after, I found these scrumptious yummies coming out of my oven. I was slightly hesitant at first, but they have quickly become an official favourite in our house.

Peanut Butter Coconut Cookies (vegan) |
Peanut Butter Coconut Cookies (vegan) |
Peanut Butter Coconut Cookies (vegan) |

Peanut Butter Coconut Cookies
Makes: About 2 Dozen

1) Cream together the sugar, coconut oil and peanut butter.
2) Stir in applesauce and vanilla.
3) Mix dry ingredients separately and add. slowly to wet ingredients until all are mixed.
4) Chill dough 30 - 60 minutes.
5) While preheating the oven to 375 degrees F, roll dough into balls, and flatten gently with a fork.
6) Bake 10-12 minutes, until slightly brown.
7) Remove from oven and cool completely
8) Melt chocolate chips and coconut oil using double boiler.
9) Dip cookies into the chocolate and sprinkle with shredded coconut.

1/2 cup coconut oil
3/4 cup brown sugar
1/2 cup natural creamy peanut butter
1/4 cup applesauce
1 1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons organic shredded coconut (unsweetened) 

3/4 cup dairy free dark chocolate chips
1 tablespoon coconut oil
shredded coconut for sprinkling

What are your favourite cookies during the holiday season? Try these and the recipes from the cookie swap below! Let me know if you've tried these with the hashtag #MapleAlps

Peanut Butter Coconut Cookies (vegan) |
Peanut Butter Coconut Cookies (vegan) |

"Meaty" Black Bean Vegan Burgers

RecipesAmanda Walter | Maple Alps23 Comments

This weekend we celebrated Fall with a Fall Fest, complete with a hayride, veggie dogs and all the potato salad you could imagine. Now, we do love veggie dogs, but I think I've finally reached my limit for the year. Interestingly enough, we haven't had one burger bonfire, and I think next summer, we'll have to make that happen. Until then, I'll be experimenting with some patties, and sharing them with you.

In all honesty, these burgers are a result of wanting to use up leftovers in the fridge. Just goes to show, that your fridge can indeed be carrying treasures you didn't think of.

"Meaty" Black Bean Vegan Burger. Delicious! |

Beans are a serious staple around here. Once I started understanding how to prepare and keep them so that I don't have to buy cans of the stuff anymore (cheaper and healthier to buy dry!), life became so much easier. I had made some enchiladas with these beans. Since I had plenty left, I figured a burger would be the perfect project. 

I wanted something more "meaty" in texture, however; something a little chewier... That does sound strange now that I type it out, but I'm just going to leave that there. I decided to add some TVP and see what happened. 

"Meaty" Black Bean Vegan Burgers. Delicious! |

Because the beans were already cooked, it cut down greatly on prep time for these delicious burgers! I even called a friend to come over for lunch, and did we feast! We topped them with fried onions and had sweet potato fries on the side.

"Meaty" Black Bean Vegan Burgers. Delicious! |

1 ½ C black beans - cooked (you could use canned too)
1 large yellow onion - caramelized
¾ C vital gluten flour
1 tsp smoked paprika
1 tsp cumin
2 tsp sea salt
BBQ sauce

1) Soak TVP in about 2C hot water for ten minutes and drain well
2) While soaking, caramelize your onion and set aside - low heat and slow cooking is the key!
3) Add back beans to food processor and pulse until almost smooth. Add caramelized onions and pulse until a paste forms.
4) Add paste, drained TVP and spices to large bowl. Mix well and then add vital gluten flour.
5) Combine and start creating patties out of the mixture. You will get 8-10, depending on the size.
6) Heat a bit of oil in the pan and place a few patties in to pan fry. Slather each side with BBQ sauce and flip. 
7) Serve with your favourite toppings and enjoy!

"Meaty" Black Bean Vegan Burger. Delicious! |

PS: If you prefer something gluten-free, try these Juicy Smoked Chickpea Burgers

We love these topped with fried onions and with sweet potato fries on the side!

"Meaty" Black Bean Vegan Burgers |

Peanut Butter Chocolate Chip Cookies (vegan + gluten free)

RecipesAmanda Walter | Maple Alps23 Comments

You all probably think I have nothing else to do than bake unhealthy things to eat. Well, you're only partially correct. I've been up to all sorts of things these days, like seeing different parts of the state, and training for a "Tough Mudder." On that note, this recipe should not have been partaken of, since I'm cutting down on my sweets. But let me just say, if I were to cheat, these would be worth cheating for. 

Seriously delicious Peanut Butter Chocolate Chip Cookies - #Vegan and #GlutenFree?! Yes please!! |

I didn't actually intend to make these. Here were the circumstances: There was a very ripe banana on my counter, and I had gluten free flour that I was dying to use for something. I also just loved the idea of a peanut butter cookie - the kind that melts in your mouth and tastes oh-so-good with a cold glass of [almond] milk. I've always loved a good peanut butter cookie.

Peanut Butter Chocolate Chip Cookes (Vegan & Gluten Free) |

When I was in university, I used to make huge batches of these (a non vegan version though) and keep them in the freezer in a large airtight container. I would train my self discipline by not eating all of them in one sitting. Seriously the best poor student dessert - cheap! Haha.

Since making this batch, I catch my husband every once in a while snacking on a cookie or two. I guess that's a good sign, right? Or not...I'll let you and his waistline decide. 

Peanut Butter Chocolate Chip Cookies (Vegan and Gluten Free) |

This was the first time I tried these with gluten free flour, and I must say that I am quite pleased with the result! It turned out better than I thought it was going to, and I couldn't even tell the difference.

Seriously delcious Peanut Butter Chocolate Chip Cookies - #Vegan and #GlutenFree?! Yes please!! |

Vegan & Gluten Free Peanut Butter Chocolate Chip Cookies

What You Need:

  • 1/2 cup vegan butter, softened

  • 1/2 cup natural creamy peanut butter

  • 1/4 cup organic cane sugar

  • 1/4 cup brown sugar

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 ripe banana + 1 tsp baking powder (mashed together)

  • 1/2 tsp vanilla

  • 1 1/4 cup all-purpose gluten free flour

  • 1/2 TBSP non dairy milk

  • 1/4-1/2 cup vegan chocolate chips

What to Do:

1) Preheat the oven to 375 degrees F

2) Cream the butters together for 30 seconds. 

3) Add sugars, baking soda, and baking powder.

4) Add banana mixture and vanilla

5) Beat in as much flour as you can, and stir in the rest.

6) Add the nondairy milk until dough is creamy.

7) Fold in the chocolate chips.

8) At this point, you can chill the dough if necessary.

9) Drop dough on parchment covered pan in small balls and bake for 7-9 minutes.

10) Allow to cool slightly on pan (to avoid the complete crumbling of the cookies when you move them), and then finish cooling on wire rack.

Are you a fan of peanut butter chocolate chip cookies? Any tips for Tough Mudders? I love reading your comments, so let me know below!

vegan pantry |
Peanut Butter Chocolate Chip Cookies (Vegan & Gluten Free) |