Maple Alps

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Maple Alps Roundup: 6 Sweet Treats for Summer Days

RecipesAmanda Walter | Maple AlpsComment

It is hard to believe that Summer is here again! It has been another eventful year - a lot of things have happened and changed - and I think that goes for pretty much all of us!

To kick off the Summer season, I thought I might share some the sweet, cold treats we’ve shared before for you to enjoy over the next weeks! It will be a pretty hectic summer for us while we transition to a new state and I take two classes and get ready for a brand new type of school year, but the best thing about these treats is that they’re relatively quick to make and easy to keep in the freezer!

Maple Alps Roundup: 6 Sweet Treats for Summer Days | www.maplealps.com

I’ll be releasing some new goodies over the summer, but just in case you forgot about these ones, here you go!

 

This mango swirl ice cream is delicious and easy to whip up! All you need is a pot and an ice cream maker! Well, and the ingredients, but that’s a given….right?

Chocolate Chai Ice Cream? Yes, please! Also, I just realized that 'chia' and 'chai' are basically the same but just with the last two letters rearranged. Okay. Go make this ice cream already!

 

Speaking of chia….these chia peach frozen pops are perfect for those days on the porch. Bonus: they're low in sugar and high in fun! Also, they’re highly customizable. Don’t like peaches? Pick a different fruit!

You won't find a tastier vegan Fudgsicle! These frozen chocolate pops are creamy and delicious and you can bet I'll be keeping my freezer stocked with these - they’re my personal favorite actually.

For those days you're feeling a little fancy: try this strawberry cream dream cake! You’ll need to do a bit of planning, but it will be worth it! Again, customizable. Don’t like strawberries? Pick something else!

It’s not summer without a good chocolate cream pie! I love cream pies - especially when I get to enjoy them out on the deck with a good friend. What about you? This one is gluten free, has little sugar, and vegan, so less guilt, right? Maybe. Still tastes great.

 
vegan pantry | www.maplealps.com
 

How To Cook [Garbanzo] Beans

Recipes, HealthAmanda Walter | Maple AlpsComment

I love the versatility of garbanzo beans (also known as chick peas)! You can put them in a salad, roast them in the oven to make a quick snack, have them in a bowl or even crush them to make a spread or burgers. Beans of any sort are great to keep in the pantry, and if you are trying to save money on groceries, a fantastic way to do that is to buy beans dry! They keep a long time, and they are easy to prepare and freeze if you want to keep them on hand. Plus, if you have concerns about the sodium content in canned beans, dried is the way to go! Canned or not, you definitely need beans in your diet, so I decided to do a quick "how to" post to help you out. 

How To Cook [Garbanzo] Beans | www.maplealps.com

This how-to really applies to any bean and there are several ways to cook them. 

Step One: Sort
Check your beans for any broken fellows or other debris or stones you may find in a dry bag of beans. You will want to get all of that out.

Step Two: Rinse
Pretty self-explanatory.

Step Three: Soak
Now, soaking is optional actually! The thing about soaking is that it will cut your actual cooking time down (Saving you on gas/electricity - whatever your stove runs on), and it will also make beans less of a "musical fruit," as it helps break down some of the indigestible sugars that cause flatulence. The easiest way to soak beans is overnight. Just make sure water is about 2-3 inches above them and sleep the night away. Waiting is easier then. You can also do a quick soak by putting them in a pot with water, bringing it to a boil, and then taking them off the heat and let them soak for an hour.

How To Cook Garbanzo Beans | www.maplealps.com
How To Cook Garbanzo Beans | www.maplealps.com

Step Four: Cook
Again, make sure there is 2-3 inches of water covering your beans and bring the pot to a boil - slowly though. Bring the pot to a simmer, and stir occasionally, scraping off any foam that on the surface (you won't get too much with garbanzos). You will know your beans are done when they are tender (you can mash or poke them with a fork - or eat one like I tend to do....hehe)

Those weirdly shrivelled things do come out plump and juicy - as long as you don't overcook them. 

Now, I did mention you could cook them in several different ways. Some other ways I know of (let me know how you cook beans in the comments!) are:

  • in a pot in the oven

  • in a slow cooker (my favourite method - I just turn it on before work and I have cooked beans when I get home for dinner!)

  • in a pressure cooker

How To Cook Garbanzo Beans | www.maplealps.com

Step Five: Store
Beans will stay good in the refrigerator for several days, but I like to keep them in the freezer for easy and quick access. They will stay several months in the freezer. I suppose you could can them as well, but I personally like the freedom with how many I want to use with the freezing method. I don't always use an entire jars worth.

Yay! You are now ready to save time (with some planning, of course) and money!

 

How do you cook your beans? What do you cook with them?


 

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

EZ Cheez-E Garlic Crackers (vegan)

RecipesAmanda Walter | Maple Alps15 Comments

I was not really allowed to snack as a child. If I was hungry before bed, my dad would let me have a spoonful of honey or a cracker. If I was really good, sometimes both. I do understand now - eating a ton before laying your head down to sleep is not the best thing for your body. Instead of getting the rest it needs, it spends the night digesting and creating crazy dreams with crazy plotlines. 

But I'm not here to tell you about eating before bed (or my crazy dreams). I'm here to talk about a cracker. The kind you eat with soup and dips, of course.

EZ Cheez-E Garlic Vegan Crackers | www.maplealps.com

Sometimes I get these wild ideas in the kitchen when I don't feel quite up to the task at hand - namely the dishes. This particular time, it was to see if I could make a cracker. I'm a tad tired of bread and spread (but not really). I like crunchy foods, and what is crunchier than a wafer of flour and olive oil? Really. 

But of course, me being me, I couldn't just make a plain cracker. Oh, no. I had to make an Italian cracker. I happened upon some flavoured olive oil in my cupboard and decided to use that to infuse some Italian deliciousness into my little snacks. It worked perfectly. Of course, if you do not have herb-infused oil, feel free to add the herbs directly to your dough! 

The yeast flakes were to add a little "cheesy" flavour and colour. I love nutritional yeast flakes and add them to pretty much everything I eat, so it was a natural choice, really. 

EZ Cheez-E Garlic Crackers | www.maplealps.com

I wonder who invented crackers. Was it a mistake? Was it some attempt to make bread last longer? I'm going to have to look that up some time. 

I am not sure why it took me so long to attempt making a cracker. After finding out how easy they are to whip up, I can't wait to experiement with more flavours and ingredients! 

I'm going to break these over some lentil soup! These would be great with a tomato and roasted almond dip too!

 

Related: Vegan Corn Chowder

EZ Cheez-E Garlic Crackers | www.maplealps.com

EZ Cheez-E Garlic Crackers (vegan)

what you need:

  • 1 cup all purpose flour

  • 3/4 cup whole wheat flour

  • 2 teaspoon ground flax seed

  • 1/2 teaspoon sea salt

  • 1 TBSP nutritional yeast flakes

  • 1/4 cup olive oil* (I used an infused one)

  • 1/2 cup water

  • 3 cloves garlic**

what to do:

1) Preheat the oven to 350 degrees F. Mix all dry ingredients in a bowl. 

2) Pour olive oil in slowly, mixing it together. Some clumps will be created, but don't worry about it - it will help make a flakier cracker.

3) If you are adding garlic and herbs, mix in now

4) Slowly add water, mixing well. The dough will be rough, but that is okay. Do not overwork it. Add a tablespoon or two if the dough is still dry.

5) Divide the dough into half and form them into a ball. 

6) Press the dough into a rectangle shape and place it in-between two pieces of parchment paper.

7) Roll the dough until about a quarter of an inch thick and the size of about half a baking sheet.

8) Brush lightly with olive oil and sprinkle garlic on top if so desired. You can cut the dough now, or wait until after cooling to break it apart as you desire.

9) Bake for 20-25 minutes, until edges are brown. Break apart once cooled if you chose not to cut them.
 

Notes:
* I used Italian-flavoured olive oil. If you would like that flavour, just add 1 teaspoon or so of Italian seasoning.
** You can mix the garlic into the dough, or brush the tops of the crackers before baking and sprinkle it on top.
 

 
#vegan #pantry
 
EZ Cheez-E Garlic Crackers (vegan) | www.maplealps.com

Vegan Parm-Like Topping

RecipesAmanda Walter | Maple Alps5 Comments

If you ask my husband, he will confirm that I am a “spaghetti with my parmesan” type of person. I love toppings. On everything. I also love gravy. But toppings. I like them when they’re generous and basically the main thing. Fried onions? Load ‘em on! Parmesan? I like pasta with my parmesan!

But of course, when you go plant based, or take part in Veganuary, parmesan is no longer an option - or is it? Well, maybe not parmesan in the traditional, stinky-feet smelling sense anyway. I do have a really tasty alternative, however.

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Vegan Parm-Like Topping | www.maplealps.com

The following is a true story: I spent a Christmas only college campus one year with someone who sprinkled ground nuts on their pasta and I was really excited about that. It tasted delicious. Then, a few years later, my dad started putting ground flax seed on everything to up his fibre intake. He would grind his own flax seed and keep it in a little bag. I decided to subscribe to that as well. I figured as well that since I love nutritional yeast flakes on popcorn, that I could start doing that too. Then I saw some vegan parmesan recipes floating around and it had nuts and the yeast flakes in it. I added my ground flax and some onion powder and became a happy camper.

I hesitate to call this a vegan parmesan because it tastes nothing like the smelly cheese, but it sure tastes delicious. I can’t not have this on top of my spaghetti now. It’s also delicious on green beans, and even salad! Seriously, just go to town with it, because it’s so yummy!

There is no reason to think that just because you go on a plant based diet that you will have to give up so much. Instead, you gain so much because you get to experiment with flavours and foods that you would not have normally expected to!

Vegan Parm-Like Topping | www.maplealps.com

Vegan Parm-Like Topping

what you need:

what to do:

Add all ingredients to a food processor and mix until combined well.

Keep mixture in the fridge for about a month.

 

PRO TIP: Did you know that the tops of parmesan cheese containers fit perfectly onto a mason jar? If you have one, keep it to use for this stuff!

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Do you love toppings too?


 
#veganpantry