Maple Roasted Soy Beans (Soy Nuts)

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I really like the crunchiness of these soy nuts, and this is also a good base for adding in other things. Crystallized ginger, dried apricots, pumpkin seeds, different spices… you can totally make it your own.

maple roasted soynuts

Maple Roasted Soy Beans

1 cup organic dry soybeans, soaked 8 hours then drained
Ground cinnamon
Fine sea or Himalayan salt
3 tablespoons dark maple syrup*

Preheat the oven to 350F. Line a baking sheet with aluminum foil. Spread the soaked soybeans in a single layer on a baking sheet. Sprinkle with cinnamon and salt.

Bake for 35 to 45 minutes, shaking the pan every 15 minutes or so, until the beans are crunchy. Taste for seasoning.

Drizzle the maple syrup over the soybeans, and mix until they are all coated. Add additional cinnamon and salt if desired. Bake for about 3 minutes, until the maple syrup is bubbling. Cool completely.

Maple-Kissed Coffee

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If you’re in the mood for a hot drink that doesn’t come from a powder, but don’t want to venture out the door to the barista, it doesn’t take long to make coffee-shop-quality creations at home. If you live in the Niagara area, get your hands on some dark maple syrup for this one–it’ll really up the flavor–and use a bold brew to counteract the sweetness.

maple syrup coffee

Maple-Kissed Coffee

1 1/4 cups brewed coffee
3/4 cup creamy unsweetened nondairy milk, such as So Delicious Coconut Milk
1/4 cup pure maple syrup (I like the dark stuff… or amber, at least)

Put the coffee, nondairy milk, maple syrup, and salt in a medium saucepan. Heat until steaming. Serve warm.

Mangu (Mashed Plantains with Onions)

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Every year in Niagara we have a Folk Arts festival, and I generally write an article on it composed of recipes inspired by different cultures. This is one of them (from 2010!), but I admit it’s likely not as authentic as I tried to make it. Before this, I’ve only had plantains deep-fried or roasted, and this was a welcome departure from other starchy sides. Mangu is a classic dish, traditionally eaten at breakfast, hailing from the Dominican, simple to prepare and loaded with taste.

mangu plantains

Mangu (Mashed Plantains with Onions)

4 unripe plantains (very green)
Salted water, to boil plantains
1 tablespoon (15mL) coconut oil
2 large yellow onions, thinly sliced
1 tablespoon (15mL) cider vinegar
3 tablespoons (45mL) nondairy buttery spread, such as Earth Balance
1 cup (240mL) cold water
Fine sea or Himalayan salt to taste

Peel the plantains. Add to a large saucepan with salted water. Boil until tender, about 20 minutes. Meanwhile, heat the oil over medium-high heat in a skillet. Add the onions. Cook until almost tender, about 5 minutes. Add vinegar and a few pinches of salt. Continue to cook until softened and lightly browned. Remove from heat.

When plantains are cooked, drain then transfer to a bowl. Add the nondairy buttery spread and about 1/2 cup cold water. Mash well, adding water if necessary. Season with salt to taste. Serve with onions.