Chef Alyssa Moreau Shares Tasty Plant Slant Recipes for the Holiday Season

Chef Alyssa Moreau conducting a healthy cooking class with students from Windward Community College.

POACHED PEARS with CRANBERRIES, TANGERINE & POMEGRANATE REDUCTION

2 pears, ripe yet firm (Bosc or Bartlett)

1 1/2 C apple juice

1 cinnamon stick

1 tangerine, peeled and segmented

1/4 C fresh and/or dried cranberries

1 T pomegranate juice concentrate

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DIRECTIONS:

Slice pears in half and core.

Place apple juice in a skillet that will hold all 4 halves face down…add in the pears, cinnamon stick, tangerine slices, figs, cranberries and simmer covered for 10-15 minutes  or until pears are cooked through to your liking. Take out pears and set on serving dish.

Uncover pan and add in the pomegranate juice - increasing the heat and cook the liquid down to a thick consistency. 

Pour over the pear halves.  4 servings.

~ Nice garnished w/ fresh mint

SOBA NOODLE SALAD with SHIITAKE & BROCCOLI

DRESSING:

1/3 c low-fat mayonanaise (i like to use veganise) or tahini

2 t low-sodium soy sauce

1 t rice vinegar

1 t sesame oil

1 t honey

1 t fresh ginger, minced

1/4 tsp. Chile paste w/ garlic

8-10 oz. Buckwheat soba noodles

4 c (12 oz) broccoli (cut into 1-inch florets)

12 fresh shiitake mushrooms, sliced

1 c grated or julienned carrot (2 medium)

1 C cooked edamame

2 cloves garlic, minced

1 t sesame oil

1 t low-sodium soy sauce

1-2 t toasted sesame seeds for garnish (optional)

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DIRECTIONS:

Blend all dressing ingredients together (can be made up to 2 days ahead and stored in the refrigerator).

Heat the sesame oil in a medium skillet and saute the garlic and mushrooms until mushrooms are soft. Meanwhile, bring a large pot of water to boil. Cook noodles as directed on package. Four minutes before noodles are finished cooking, add the broccoli florets. 1 minute before they are done, add the carrots. Drain in a colander and rinse with cold water until the noodles and vegetables are cool to touch. 

Transfer to a mixing bowl. Add the cooked mushrooms, edamame and the dressing. Toss to coat. Transfer to a serving bowl and sprinkle with the sesame seeds.

Serves 4-6.

   ASIAN BAKED TOFU - MARINADE

2 T toasted sesame oil

2 T shoyu

1 T rice vinegar

1 T maple syrup

1 tsp. sriracha (Thai chili paste)

pinch garlic powder

pinch onion powder

1/4 tsp. salt

1 Block firm tofu, sliced and covered w/ marinade.

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DIRECTIONS:  

Bake at 400 degrees for about 30 minutes or saute in skillet on both sides until crispy brown.

Check out Chef Alyssa Moreau in action and get a behind-the-scenes "taste" of what goes on in her kitchen by clicking on the album below. Warning: get a napkin ready...you may drool!