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 |

Poor Man's Lentil Soup

RecipesAmanda Walter | Maple Alps22 Comments

It was one of those months where we needed to get creative with what was in our pantry. It happens a few times a year where what we have needs to stretch out as long as possible - not necessarily always because we're short on cash, but especially when we have a new goal (like a trip or a larger purchase) that we want to aim toward. There are also times where we feel it a good idea to "clean out" our pantry by making sure we eat what we have to avoid spoil.

Usually, we purpose to not spend a penny during these times, relying on canned and frozen vegetables to accompany our other staples, but this time around, we splurged and were able to score some inexpensive, and fresh produce at the farmer's market!

Poor Man's Lentil Soup |

I love soup and have never associated it with not having money, so it's always a welcome dish to me. However, it is also one of those things my husband does not anticipate to fill him long enough, so I always purpose to make it hearty. I, however, enjoy more brothy soups, so this was a great in-between. The lentils fill us, but the broth is so yummy, and perfect for some bread to soak up. 

The fresh kale makes it even more enjoyable - I love the texture and colour that this soup has; the bright oranges and greens! 

Poor Man's Lentil Soup |

This soup is not only extremely inexpensive to make - it is also flexible (use beans or potaoes or whatever you have in the pantry/fridge instead of lentils) and amazingly easy to make. 

Poor Man's Lentil Soup

What you need:

  • 1 TBSP olive oil

  • 1 large carrot, peeled and roughly chopped

  • 1 stalk celery roughly chopped

  • 1 medium yellow onion, roughly chopped

  • 3 cloves garlic, roughly chopped

  • 3 TBSP homemade vegan chicken-style seasoning

  • 2 tsp salt

  • sea salt to taste

  • 1/2 cup dried lentils

  • 4 cups water

  • 4 cups vegetable stock

  • 1/2 bunch of kale, roughly chopped

  • Your favourite vegan sausage (optional)

What to do:

1. Cook carrot, celery and onion with 2 tsp salt in olive oil in a heavy stock pot or dutch oven

2. Add vegetable stock, water, garlic, seasoning and lentils

3. Simmer for about 25 minutes, until the lentils are cooked

4. Add kale and allow to turn a deep green and wilt a bit before stirring into the soup.

5. Adjust seasonings to your liking. Serve hot!

(good in the fridge for 4 days)


What are some of your go-to meals when cleaning out your pantry? 


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 |

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 |

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 |

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 |
Asian Style Noodle Salad |

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 |

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!


Pin this recipe:

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