756 maple recipes

Mapo tofu is a Sichuan classic: silky tofu simmered with ground pork, black bean garlic sauce, and red chili paste, ladled over steamed white rice.

Fiery Sichuan-style ma po tofu with dried mushrooms, chili oil, brown bean sauce, and homemade Szechwan peppercorn powder. All the numbing heat, zero meat.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Fresh blueberries, roasted sweet corn, soy bean, red bell pepper and peppery arugula are tossed with a white wine vinegar-olive oil vinaigrette. It's a light and tasty summer salad that accompanies well with any barbecued dishes.

Mapo tofu stir-fries marinated ground pork with hot bean paste, ginger, garlic, and chiles, then simmers cubed tofu in the spicy sauce. Authentic Sichuan classic ready in under an hour.

Sweet, sour and slightly spicy. Cucumber, sweet bell pepper, carrots, wood ears and smoked tofu are tossed with rice vinegar, maple syrup, sesame oil, soy sauce and Korean chili pepper. A very tasty side dish that goes well with all your favorite Korean dishes or most of the main courses.

A veggie hating friend was over dinner and declared "wow, if my mom made vegetables like this!" as he went for seconds. The maple coated cashews are excellent in this recipe and the gentle touch of sweetness balanced with the curry is great.

Peanut butter makes a creamy, nutty yet tasty dressing that works deliciously well with this coleslaw.

A great way to give tofu some kick. Quite a traditional Chinese dish.

Whole wheat banana bread with pecans and maple syrup, made entirely in a bread machine. Just load, press start, and let the machine do the work. Five minutes of active prep.

Bring out the true Canadian in you with this delicious coffee that can warm up any cold and muggy day.

Non-dairy fruit shake made with homemade almond milk, frozen fruit, and maple syrup. Includes from-scratch almond milk instructions for a fully plant-based smoothie.

Showstopper honey-baked ham simmered in ginger ale, roasted with white wine, glazed with honey-maple-mustard, and served with rich pan sauce. Restaurant-worthy holiday centerpiece.

Three-ingredient cranberry sauce made the Native American way with maple sugar and birch sap instead of refined sugar and water. A simple, earthy Algonquin-inspired recipe that simmers in one pot.

Sisibakwat-Okwemin, a Native American sugared cherry dessert simmered in maple sugar syrup. Three ingredients, traditional Okanagan recipe served with bannock.

Orange limeade sweetened with pure maple syrup, made with fresh-squeezed orange and lime juice. A 4-ingredient natural citrus drink ready in 10 minutes, no refined sugar needed.