Maple Alps


Creamy Roasted Garlic & Tomato Pasta (nut free)

RecipesAmanda Walter | Maple Alps11 Comments

I suppose everyone has a staple that is always in their pantry. When I was growing up, we always had rice. I would eat rice for every meal and I had no qualms about it. Now, it's all about pasta.

We love pasta in this house. It's quick, it's easy, and it's delicious. There are all different varieties - the kind made from black beans or rice or gorbonzo beans. They can be red or green or brown. Pasta is just so much fun! I know many people who would agree with me.

So because of my love for pasta, and becuase of my love for creamy sauces that contain no yucky ingredients, I bring to you: creamy roasted garlic and tomato pasta! It's nut free, but still creamy!

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Creamy Roasted Garlic & Tomato Pasta (nut free) |

This dish is the perfect main if you're expecting last-minute company. Seriously. It takes 30 minutes to whip up, but still looks good and impressive on a table. It's perfect and light and tasty! Plus, if there is a nut allergy, no need to look any further!

I love making a full batch of this just for the two of us and packing it up for lunches the next day too. Leftovers are the bomb dot com!

Roasted Garlic & Tomato Pasta |

It's all about the sauce! You can use any kind of pasta with it and add any kind of additional vegetables! The tomato and spinach by themselves is fabulous too. Obviously, you can add less pasta if you want a higher sauce to pasta ratio too. I'm super hungry just thinking about it. 

The roasted garlic adds that extra kick of flavour it needs!

I love enjoying this on a warm summer evening out on the deck. Yes! Don't tell me I'm the only one who loves eating outside!


Roasted Garlic & Tomato Pasta |

Creamy Roasted Garlic & Tomato Pasta

Makes about 8 servings

what you need:

  • 1 bulb garlic

  • 1 large onion, sliced

  • 16 ounces (1 lb) pasta of your choice

  • Olive oil

  • 2 tsp sea salt

  • Pinch sea salt

  • 3 TBSP arrowroot powder

  • 3 TBSP nutritional yeast flakes

  • 2 ½ cups unsweetened plain non-dairy milk

  • 2 cups grape tomatoes, halved

  • 4 cups fresh spinach

what to do:

  1. Preheat the oven to 400 degrees F.

  2. Clean the outside layer of the garlic bulb, keeping the whole thing intact. Cut the top off the bulb, and brush the exposed garlic with olive oil. Roast entire bulb for 30 minutes.

  3. Wash and halve the tomatoes and place them on a baking tray. Toss with a bit of olive oil and a pinch of salt and add them to the oven to roast for 20 minutes.

  4. While the garlic and tomatoes are roasting, cook pasta and set aside.

  5. Once the garlic and tomatoes are finished, set aside.

  6. Prepare the sauce by adding onions to a large saucepan on low-medium heat. Begin cooking the onions, adding a pinch of salt. Cook until soft.

  7. Add onions, roasted garlic, almond milk, 2 tsp sea salt, arrowroot powder, and nutritional yeast flakes to a high speed blender.

  8. Blend until smooth.

  9. Add mixture back to saucepan and slowly bring it to a simmer.

  10. Add the spinach to the mixture, cooking until wilted. Then add the pasta. To finish, stir in the roasted tomatoes.

  11. Serve right away. Keep leftovers in an airtight container up to 3 days - though it won’t likely last that long!


vegan pantry |


Vegan Potato & Spinach Pierogies

RecipesAmanda Walter | Maple Alps21 Comments

Can I just start off by saying that July is almost over? I will just let that sink in for a bit. I do not know where the time has gone! Perhaps it's a getting older thing, but days and weeks, months and years are just flying by lately!

Alright, back to right now. After working on this recipe a few times, I finally deemed it ready to share with all of you. Ready for a really good pierogi? 

Delicious vegan potato and spinach stuffed perogies!

One thing I was concerned about giving up once becoming vegan was pierogies. I love a good buttery pierogie. The kind filled with potato and cheese and topped with sour cream. Oh my. Yum! I have seriously alway loved them, and who wouldn't? Seriously?

My fears quickly vanished once I whipped up these puppies though!

Vegan potato and spinach pierogies from Maple Alps
Vegan potato and spinach pierogies from Maple Alps

To be honest, once I popped one into my mouth, I didn't even realize the cheese was missing - these were so flavourful, and the texture was really great, even though there was no sour cream or butter in the dough. To make it even better, I didn't even feel guilty as I munched on these! Granted, I don't eat much, but still!

Related: Vegan Sour Cream

Vegan potato and spinach pierogies from Maple Alps
Vegan potato and spinach pierogies from Maple Alps

Sure, they were quite the process, but they didn't take eternally long to make, and it really was worth it. The best part is that these freeze extremely well, so making a lot at one time is possible and saves you time and energy on a rainy day (not to mention, gives added joy). Of course, if your family eats as many as mine does, you may not have any left to offer to the freezing process. They're super good with vegan sour cream - whether you make it (recipe here), or buy it. And don't forget the caramelized onions. Mushroom lovers can add those, but I personally stay as far away from mushrooms as I can.

Vegan potato and spinach pierogies from Maple Alps

Vegan Spinach & Potato Filled Pierogies

For the Filling:

  • 3 cups Russet Potatoes, diced

  • 2 TBSP Nutritional Yeast Flakes

  • 1 TBSP Earth Balance (optional)

  • 2 TBSP Non Dairy Milk (I used almond)

  • Sprig of Rosemary, finely chopped (optional)

  • ¼ cup Fresh Spinach, chopped

  • ½ tsp Sea Salt

For the Dough:

  • 3 C All-Purpose Flour (plus some for dusting)

  • 1/2 tsp Sea Salt

  • 1 Cup Water

  • 2 TBSP Olive Oil

what to do:

1) Bring pot of water to boil and put potatoes in to cook for about ten minutes

2) While potatoes are cooking, make the dough by mixing the flour and salt together. Then add water and olive oil and fold until combined

3) Knead on a lightly floured surface until the dough becomes slightly sticky (not too sticky) and elastic. Divide the dough in two pieces, wrap in plastic and place in refrigerator. 

4) Once potatoes are tender, drain, and add all ingredients to pot. Mash until smooth. Set aside.

5) On a very lightly floured surface roll out one ball of dough until it is about 1/16” thick. Use a 3 ½" - 4” round cookie cutter and cut out rounds of dough.

6) Place a good amount (a bit less than a TBSP) of filling in the center of cut dough. wet the tip of your finger with water and dab along half of the circle. Fold dough over, gently pressing and sealing the pierogie. 

7) Place on lightly floured cookie sheet. If you wish to freeze them put them between sheets of wax paper to avoid sticking.

8) If cooking right away, place finished pierogie in boiling water. Cook until floating (about 3 minutes) and remove. Do not overcook or else they will fall apart. 

Optional: After boiling, fry pierogies in pan with a little bit of oil or earth balance till brown.  

Serve with vegan sour cream and caramelized onions - whatever your heart desires!

Are you as much a pierogi fan as I am? How is your favourite way of eating pierogies? Let me know!

Trying these out? I want to know how it turns out! I will always find you when you use #MapleAlps!

Delicious vegan potato and spinach stuffed perogies! |

The Most Delicious Vegan Soft Pretzel

RecipesAmanda Walter | Maple Alps23 Comments

The past few weeks, I've been thinking a lot about the time I spent abroad. Let's face it, I'm still abroad, and I still experience things I haven't before, but I was specifically thinking about my time in Europe. It was a grand time. Food-wise, a highlight of mine was the amazing soft pretzels I could get pretty much everywhere. They were as big as my head, and delicious. When I got home, I made some for myself, but a few days ago, I really hit the jackpot when I decided to play around with the recipe some more. 

The most delicious vegan soft pretzels you'll ever make, sprinkled with pink himalayan sea salt! #MapleAlps #Vegan

I had some Earth Balance left over from my cupcake making days, so I figured, why not? 

The result was the softest, buttery, delicious pretzel to come out of my oven to date. I decided to share with the rest of you - because I'm really nice like that. 

Maple Alps Vegan Soft Pretzels

I always thought making pretzels would be a lot more complicated, but such is not the case! I remember the first time I tried a soft pretzel. I also remember that there were none left the next day. Seriously, every time I've made them in the past, those lucky enough to nab one, scarf it down pretty quickly. Imagine my surprise then when these turned out better that the former attempts. These are not as big as my head, but the flavour sure is!

Maple Alps Vegan Soft Pretzels

The secret to that beautiful brown pretzel is baking soda - baked on a baking sheet and then added to the bubbly pot of boiling pretzels. Mhm. Without it, it is just not the same. 

Anyway, enough from me. I bet you are drooling as much as I am ... ;-)

Maple Alps Vegan Soft Pretzels

The Most Delicious Vegan Soft Pretzel

What You Need:

  • 4 cups All Purpose Flour

  • 1 ½  cups Warm Water

  • 2 ¼  tsp Active Dry Yeast

  • 1 TBSP Organic Cane Sugar

  • 2 tsp Sea Salt

  • 4 TBSP Earth Balance

  • Olive Oil  

  • 2/3 cups Baking Soda

  • 10 cups water

  • Coarse Pink Himalayan Sea Salt

What to Do:

1) Mix warm water, yeast, sugar and salt in large bowl. Let sit 5 minutes till foamy

2) Add melted vegan butter. Stir in flour one cup at a time.
3) Knead on counter until elastic dough forms. 

4) Grease bowl and let rise 1 hour.

5) (Baking Totally Optional) Twenty minutes before dough is done rising, spread baking soda on baking pan lined with parchment. Bake in oven at 300 degrees F until ready to boil pretzels.

6) Once dough has risen, divide it into 8 equal parts. To twist pretzel into shape, roll the dough into long ropes. Hold at each end making a U shape, create a twist, and press ends down. 

7) Boil water. Carefully add the baking soda. 

8) Gently put pretzels in boiling water and let them "bathe" for 30 seconds. Put pretzels on parchment lined pan. Sprinkle with coarse pink himalayan sea salt.

9) Bake in oven at 450 degrees F for 10-12 minutes, until perfectly golden brown!

10) Allow to cool and enjoy either plain, or with some dipping sauce!

Do you love soft pretzels as much as I do?

Going to be trying these out? I want to know how it turns out! I will always find you when you use #MapleAlps!

pantry maplealps
The most delicious vegan soft pretzels you'll ever make, sprinkled with pink himalayan sea salt! #MapleAlps #Vegan

Juicy Smoked Chickpea Burger (vegan with gluten free options)

RecipesAmanda Walter | Maple Alps21 Comments

It’s pretty much summer, and with summer comes my desire to be anywhere but the kitchen. It’s too hot to have the oven on and I would much rather be outside. However, even in summer, my husband appreciates warm meals (unlike me, who could just live off of smoothies, salads and popsicles all summer).

Since I prefer minimal time in the hot kitchen on hot days, I have been getting creative with summer meals. Burgers have always been a favourite, so it was only natural I figure out some ways to make a good patty. There were several versions I enjoyed, and I'll share the chickpea version with you today!

Juicy & Delicious Smokey Chickpea Burgers. #Vegan and #GlutenFree. So great and easy to make! A definite winner :D

When it comes to vegan burgers, I’ve had really good ones and really bad ones. One of the really good ones occurred when we went out to eat with some friends a few months ago. It was so delicious, and I don’t even know what it was made of. All I knew, was that it had this perfect smokey taste and just the right amount of BBQ sauce. It was on my mind for days, and I had to reinvent it.

Juicy Smoked Chickpea Burger (vegan with gluten free options)

On a side note, we've been clearing out our cupboards getting ready for a busy summer and a move, so I just went right there. I had a can of chickpeas, and I decided that was what my burger was going to be made of. 

Juicy Smoked Chickpea Burger (vegan with gluten free options)

It took several tries. I learned very quickly that I had to make sure it wouldn't crumble, and since we don't use eggs, it was a bit of a challenge with attempts I'd made in the past. I figured beans would help a lot with that, and was I ever right! With the oats and veggies in there, the texture was great - and the BBQ sauce....oh, the BBQ sauce...

Topped with some fried onion, a slice of vegan "cheese," and some fresh veggies, it's seriously delicious. 

The best part about these, are that they're light, and don't leave us feeling groggy and gross.

Juicy Smoked Chickpea Burger (vegan with gluten free options)

Juicy Smoked Chickpea Burger

what you need:

  • 15 oz. Chickpeas

  • Half Cup Rolled Oats (gluten free if needed)

  • 3 TBSP BBQ Sauce

  • ½ Onion, Finely Diced

  • 1 Small Zucchini, Grated and dried well

  • ½ Small Carrot, Grated

  • About 1 tsp each: Salt, Cumin, Smoked Paprika

  • Clove Garlic, Minced

  • 2 tsp Olive Oil

what to do:

1) If using canned beans, drain and rinse well. Mash coarsely in a bowl with a fork. 

2) Add the rest of your ingredients and seasonings and mix very well. Your mixture should not be too wet, but wet enough to form. 

3) Shape the patties in your hand and lightly brown in heated fry pan. 

4) Serve as a plain patty, or put in a bun (gluten free if needed) and top with your favourite burger toppings. Enjoy!

Note: These freeze and reheat well. 

What is your favourite thing to eat in the summer?

Let me know if you try out this burger by using the hashtag #MapleAlps! I love seeing what everyone comes up with!


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Juicy & Delicious Smokey Chickpea Burgers. #Vegan and #GlutenFree. So great and easy to make! A definite winner :D

Vegan Pad Thai

RecipesAmanda Walter | Maple Alps19 Comments

A few days ago, the Mister and I were discussing what ethnic foods were our favourite. We talk about food a lot. Since we don’t eat out a lot, we’ve (or should I say I) have been experimenting with all sorts of recipes in an attempt to recreate some of our favourite ethnic dishes. Sometimes it works, and sometimes it doesn’t. 

We have quite the list of favourites that range over countries, but Thai was one of the ones on top. I've experimented with curries and rices and sauces and rolls, but today I'll share the noodles!

I know you're dying to get to the recipe but do please read the next paragraph for an explanation.

Update: in case you're confused about the Pinterest images not matching, it's because I've updated the images! It's still the same delicious Pad Thai though!

The easiest rice noodles ever! Tastes like pad thai, but without the fish sauce! Delicious! |

I called this recipe 'Thai-inspired,' because there is nothing truly authentic in it - no tamarind, no fish sauce... I pretty much took what was in my kitchen and mixed it all together. It's 'basically pad thai,' because it tastes pretty much like (do I dare say better than?) pad thai we've had out. 

It took several tries before I could confidently say I hit the nail on the head. And I think I finally have. I'll have to go to Thailand before I can decide for certain though!

Delicious Thai Inspired Noodles with Tofu |

It's pretty much as good as going out - not to mention making it saves us money. 

Tofu roasted in the oven makes this extra delicious. I like to over-cook it just a tad so it’s a bit chewy. Don’t ask. It’s a texture thing.

The vegetables add a pretty rainbow of flavour and colour to the rice noodles. Delicious. The only tragedy for this particular plate was that I was out of cilantro. Still tasted fantastic without it, but it would have been even better with it! Topping it with chopped peanuts was necessary - unless you're allergic to nuts, don't skip it!

Also, I never claimed to be a food photographer, or recipe writer so please bear (bare? bair?) with me. ;-)

Thai Inspired Noodles with Tofu |

8oz Flat Brown Rice Noodles
1 Carrot, Sliced thinly (I used the vegetable peeler to make strips)
Red Cabbage, sliced thinly
Half of each: Red and Orange pepper, Sliced thinly
14 oz Extra Firm Tofu, diced
Green Onion, chopped
Dash of Salt, Olive Oil, & Paprika
Optional Toppings: Fresh Cilantro, Fresh Lime and Peanuts

Juice of One Lime
4 TBSP Soy Sauce or Braggs (I use a combination sometimes)
3 ½ TBSP Brown Sugar
1 Clove Garlic, minced
Optional: Splash of Siracha Sauce

1) Dice tofu and add a dash of salt, olive oil and paprika. Evenly space it on a baking tray that is lined with parchment. Insert in oven preheated to 425 degrees F. Roast for 15 minutes, turn, and roast for another 15 minutes
2) Meanwhile, boil some water to soak the noodles in. Once boiled, remove pot from stove and put the noodles in to soak for at least ten minutes.
3) Prepare your sauce in a small bowl - add all ingredients and mix well. Set aside.
4) Add green onion whites and sliced vegetables to your pan with a touch of coconut oil. Cook a few minutes until soft. 
5) Add the rice noodles to the pan with the vegetables. Stir in the prepared sauce and allow to simmer.
6) By now, the tofu should be done. Add to the pan and toss gently, but well.
7) If you like, you can add some peanuts for extra yumminess! 
8) Serve right away - top with fresh cilantro, green onion, chopped peanuts, and fresh lime.

Best fresh.


Delicious and Easy Thai Inspired Rice Noodles |


Stay tuned for more favourites coming up but until then: What is your favourite ethnic food?


PS: The Creamiest and Dreamiest Vegan Mac n Cheese Here!