Tag Archives: maple syrup

Maple Orange Tempeh

Maple Orange Tempeh over Kale Salad
 Hands down, this is my new favorite way to prepare and eat tempeh, and lime is now my new favorite citrus (I know, shocking, since lemon seems to star in so many of my other recipes!). maple orange tempeh marinade
Cubes of tempeh are marinated in a mix of orange juice, maple syrup, soy sauce and sriracha, with a little squeeze of lime for acidity.  tempeh in maple orange marinademarinating tempeh
After marinating, the tempeh is then cooked to a golden brown and then glazed in the sticky, sweet and slightly spicy marinade, making it both the marinade and sauce. cooking tempeh
caramelized tempeh cooking in marinade
Quick, easy, and delicious!  If tempeh is not your thing, don’t despair, I imagine the marinade/glaze would be equally delicious on your protein of choice; tofu, shrimp, chicken, etc. 
I serve this tempeh with a side of greens and black rice or aside spicy peanut noodles, or as I have it here as a topping for Super Simple Kale Salad with Orange & Almonds. Also delicious with my Kale Salad with Creamy Cashew Dressing or Raw Root Asian Slaw. It’s delicious any way you choose!


Maple Orange Tempeh
Author: Sweet Green Kitchen’s Jen Jones
Adapted from “Salad Samurai” by Terry Hope Romero
1 pound Tempeh – 2 packages
¾ cup Orange Juice
3 Tablespoons lite Soy Sauce (Organic or non GMO)
2 Tablespoons Maple Syrup
1 Tbsp Olive Oil
1 ½ teaspoons Sriracha Sauce
Zest & Juice of ½ Lime
Plus Coconut Oil for cooking

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Maple Drizzled Gingerbread Scones

 Maple Drizzled Gingerbread Scones

maple gingerbread scones with maple drizzle

maple gingerbread scones with maple drizzle

Happy 2015 to you all, and to start off the New Year, here’s another taste of the holiday season with these maple gingerbread scones. maple gingerbread scones

I love making gingerbread cookies this time of year, something I was introduced to when I spent my first Christmas Eve with Colin’s family way back when we met in college.  A few years later, my mother in-law “faxed” (that gives you an idea of how very long ago this was…) me a recipe she found for a very traditional Scandanavian gingerbread complete with cardamom and then she gifted me my first jar of the very same spice, a rare and expensive find at the time.  I’ve seen so many recipes for various gingerbread cookies, cakes, etc that do not include cardamom, but to me gingerbread just isn’t the same without.  It is an intense spice, a very small amount is all you need and if it’s not to your taste or you have trouble finding it, you could certainly skip it.  If you like Indian food, cardamom pods are those strange looking green things found in many restaurant’s “fragrant basmati rice”.

When I saw Pinch of Yum’s recipe for maple glazed gingerbread scones, I knew I just had to try them, since I both love gingerbread and scones!  Of course I changed up the recipe a bit, adding oats as I seem to do with almost every baked good and of course adding in cardamom as I do with my gingerbread cookies (you’ll have to wait until next Christmas for that recipe!).  I also cut back a bit on the butter and sugar and swapped out the milk for buttermilk.  What you end up with is a dense, cakey textured scone (which is just perfect to me) with a good hit of spice.  The scones themselves are just lightly sweet, so the maple drizzle adds a nice extra bit of moist sweetness without making them cloyingly so.

heart shaped cookie cutterThese maple gingerbread scones make a nice breakfast treat with a little side of yogurt if you like.  Also perfect for an afternoon snack.  I like to make mine with a heart shaped cookie cutter, but you could use a square or round cutter if you prefer or even just cut them by hand into squares or triangles. 

maple gingerbread scones

Maple Drizzled Gingerbread Scones

Author: Sweet Green Kitchen’s Jen Jones

Adapted from “Pinch of Yum” Maple Glazed Gingerbread Scones

Makes about 11-12 scones


1 cup whole wheat pastry flour

1 cup all purpose unbleached flour

1 cup old fashioned oats

1 Tablespoon baking powder

½ teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

½ teaspoon ground cloves

¾ teaspoon ground ginger

¼ teaspoon ground cardamom (optional)

4 Tablespoons frozen unsalted butter – grated

1 extra large egg

¼ cup real maple syrup

¼ cup molasses

½ cup buttermilk (I use lowfat)

1 teaspoon pure vanilla extract

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Pumpkin Oatmeal Mini Muffins

I know, I know, every food blog and website you go to right now has pumpkin recipes and here’s one more! pumpkin oatmeal mini muffinsBut these little muffins are a perfect and healthy treat.  I bring these to my son’s class for Halloween and Thanksgiving parties and the kids devour them without getting  all sugared up.  These are also great for an afternoon snack.  The maple syrup works perfectly with the pumpkin flavor and makes it taste just like autumn in a little bite.  pumpkin oatmeal mini muffins with pecansThese muffins are delicious as is, or if you so desire even better with some chopped pecans. I love making these as mini muffins, but they’re just as yummy as full size muffins if you prefer.pumpkin oatmeal mini muffins with pecans

pumpkin oatmeal mini muffins

Pumpkin Oatmeal Mini Muffins

Author: Sweet Green Kitchen’s Jen Jones

Adapted from Angie Walker’s Pumpkin Banana Oatmeal Muffins



1 cup all purpose flour

½ cup whole wheat flour

1 cup old fashioned oats

2 teaspoons baking powder

2 teaspoons cinnamon

½ teaspoon baking soda

½ teaspoon salt

1 cup pumpkin puree – I use canned pumpkin

1 large ripe banana – mashed

2 eggs

2 teaspoons vanilla

¼ cup apple juice

½ cup maple syrup

¼ cup canola oil or other oil

Additional – about 2 Tablespoons of oats & a bit of Raw Sugar – to sprinkle on top

Optional: ½ cup chopped nuts, pecans are my preferred – I skip this when making for a school event

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Perfect Peanut Butter Cookies with/or/without jam or chocolate

Perfect Peanut Butter Cookie

No butter, no eggs, no guilt, but sinfully delicious! This is Skyler’s all time favorite cookie.  Peanut butter and maple syrup make these soft and tender cookies melt in your mouth, perfection.

Perfect Peanut Butter with Chocolate and Jam Cookies

I adapted this recipe from Dreena Burton’s “Vive le Vegan and after years of making Skyler’s Favorite Peanut Butter Cookies, along came 9 years younger brother Evan, who thinks everything in life is better with jelly, including big sister’s favorite cookie recipe! So, as soon as he was old enough to know what was going on, he decided to up the ante and request/demand that his favorite condiment, raspberry jam, be added to the mix and lo and behold the Perfect PB & J Cookie was born. And…since we were already messing with Skyler’s perfect cookie world, why not mess just a little bit more and add in everybody’s favorite cookie condiment…chocolate! Really I don’t know what took me so long to put two and two and another two and two together, maybe it was the fact that Skyler loved the original version so much we were afraid to mess with success, “if it ain’t broke don’t fix it”.  But now, even though the original is still a favorite, we never make peanut butter cookies without adding a little jam and a few chocolate chips to at least a few. PB PBJ and PB Chocolate Cookies

With or without the jelly or chocolate, these cookies are a family favorite and devoured by friends as well. A perfect after school snack for the kids and me! They are soft and a little bit crumbly, perfect for anyone who avoids eggs and dairy and delicious for all.

 Peanut Butter Cookies and PBJ and PB Chocolate

Perfect Peanut Butter OR PB & J OR PB with Chocolate Center Cookies

Author: Sweet Green Kitchen’s Jen Jones

Adapted from Dreena Burton’s “Vive le Vegan


Makes about 24-26 cookies


¾ cup All Purpose Unbleached Flour

¾ cup Whole Wheat Pastry Flour

1 ½ teaspoon Baking Powder

¾ teaspoon Baking Soda

3 Tablespoon Granulated Sugar (I use organic evaporated cane sugar)

½ teaspoon Sea Salt

½ cup + 2 Tablespoon Natural Unsweetend Peanut Butter (do not substitute)

¾ cup Pure Maple Syrup (the good stuff, no Aunt Jemima or the like)

½ teaspoon Molasses

1 ½ teaspoon Pure Vanilla Extract

4 ½ Tablespoon Canola Oil (or other oil of your choice)

Optional Additions:

Raspberry Jam – (Strawberry, Apricot, Blackberry, etc, whatever your family prefers)

About ¼ cup Chocolate Chips – I use 60% Cocoa Chips


 Preheat oven to 350 F.

 In a medium bowl, add in all dry ingredients and whisk until evenly combined.

 In a liquid measure, pour in the maple syrup, molasses, vanilla extract and oil. Then add in ½ cup of the peanut butter.  Stir thoroughly to combine.

 Add the wet mixture to the dry and stir well. Next add in the remaining 2 Tablespoon of peanut butter, but do not mix completely.  You want ribbons of peanut butter throughout.

Use 2 ungreased cookie sheets. Measure out rounded tablespoons of batter onto the cookie sheet, 12-13 per sheet.  Do not flatten the doughuncooked peanut butter cookie dough

If adding Jam – Using a finger or the back end of a butter knife, make small depressions into the center of each peanut butter dough ball. Add about ¼ teaspoon of Jam into the center well of each cookie.PB cookie dough with center depression

 PB cookie dough with jamPB cookie dough with chocolate

If adding Chocolate – Using a finger or the back end of a butter knife, make small depressions into the center of each peanut butter dough ball. Add about 3-5 chocolate chips into the center well of each cookie.  Note, that the chocolate chips will soften while baking but not completely melt together.  Once baked, while the cookies are cooling, if you like, swirl together the softened chocolate chips in each cookie’s center, using the tip of a butter knife or spoon, until you have one blob of chocolate, instead of separate chips or leave as is if you prefer, great either way.

 Bake for 10-11 minutes. Remove from oven and allow to cool a few minutes on the cookie sheet.  They will fall apart if moved too soon.  After they have cooled slightly, move the cookies with a spatula to a cooling rack and Enjoy!

Peanut Butter and Chocolate Cookie

Recipe Notes: This recipe is Vegan, use Vegan chocolate chips to keep it that way or non Vegan if it’s not necessary for you. Full disclosure, I don’t use Vegan chocolate, my favorite for these and most other recipes involving chocolate, is Ghiradelli 60% Cocoa chips, they are a little bigger than your average chocolate chip and perfectly bittersweet.

A note about the peanut butter, I only use all natural peanut butter with no added sugar or any other ingredients but salt. Sometimes, I’ll make my own at the health food store which works perfectly here as well.

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