After presenting a lineup of fruit desserts last week using local products, vegan chef Alyssa Moreau is back for another installment. This time, she shares tasty vegan recipes for corn chowder, papaya salad and the kabocha-and-bean dish below.

Watch "What’s Cooking Hawaii?" at 7 tonight on KFVE; the episode repeats 5 p.m. Sunday.

MASHED KABOCHA WITH LEMONGRASS COCONUT CURRY SAUCE AND SPICY LONG BEANS

4 cups kabocha, cubed into 1-inch pieces
1 cup coconut milk
2 teaspoons curry powder
1 stalk lemongrass, mashed
Sea salt, to taste
2 cups long beans or any local beans
1 tablespoon toasted sesame oil
1 tablespoon coconut, macadamia nut or other light oil
1 tablespoon tamari
2 teaspoons ginger, minced
1 teaspoon garlic, minced
1 chili, ribbed and seeded
1 to 2 tablespoons cilantro, minced

Cook kabocha until soft and then mash, adding some cooking water or coconut milk to achieve desired consistency. Place in serving bowl and set aside.

In small skillet, add coconut milk, whisk in curry powder, add lemongrass and simmer, covered, about 5 minutes. Add pinch salt and discard lemongrass. Drizzle over kabocha.

Bring pot of water to boil and blanch beans to desired doneness (about 2 to 4 minutes). Cool in ice bath or place in refrigerator for few minutes. Place in bowl.

In medium skillet, heat two oils and tamari and add ginger, garlic and chili, and cook lightly until garlic starts to brown.

Remove chili. Toss oil mixture with green beans. Place on kabocha and garnish with minced cilantro. Serves 4.

Nutritional information unavailable.