Orange Spiced Poached Pears, Silken-Tofu ‘Yogurt’, Maple Candied Walnuts.
– Silken tofu, plane (Organic & Gmo-free)
– Walnuts, 1 cup
– Maple syrup, 1/3 cup (split into 3)
– Blackstrap molasses, 1 tbsp
– 4 pears, quartered (any variety you like!)
– 1 orange, juice/zest (zest the citrus fruit first and set aside onto a dish, before slicing open the fruit to juice)
– 1 lemon, juice/zest
– 1 small knob ginger, grated
– Cinnamon, 1 tsp
– Sea salt
– Water (to cook pears)
1. In a pot, heat up the water, lemon and orange juice, cinnamon, 2 tbsp the maple syrup, and grated ginger. Add in the pears, bring to a boil – covered, and reduce to simmer for 20-25 minutes, or until the pears are tender. Let the pears cool in the pot, turned off the stove, allowing them to absorb the juices further.
2. In a food processor, mix the silken tofu (drained of residual water) with about 2 tbsp of maple syrup and some of the orange zest. Set in the fridge to chill and solidify.
3. In a dry skillet, lightly toast the walnuts. In a small bowl, toss them with 1 tbsp of maple syrup (last of the syrup) and pinch of sea salt. Lay them onto a baking sheet. Roast the walnuts at 300-350 degrees for about 7 minutes until crispy and sightly golden. Let them cool and firm up.
4. Add the chilled creamy silken tofu ‘yogurt’ to a bowl, top with the room-temp poached pears, and maple candied walnuts. Zest over some lemon & orange zest. ENJOY!
– Pears are a good source vitamin C,vitamin K, magnesium, and fiber.
– Silken tofu (organic/GMO-free) is packed with plant-based protein, iron and calcium.
– Walnuts are nutrient-powerhouses! high in omega fatty acids, heathy monounsaturated fats, protein, B vitamins, vitamin K, iron, calcium, magnesium, potassium, selenium, zinc, and fiber.
– Maple syrup is one of the most natural, and least processed sweeteners, that does contain some minerals. It is one of the lower glycemic sweeteners, making it a healthy option in small quantities.