PINEAPPLE PINE NUT DRESSING
with cacao beans, champagne vinegar and maple syrup! Tastes like dessert. Serve over salad greens or fresh fruit!
Makes approx. 4 cups
1/2 c. cacao (cocoa) beans, soaked in 2 c. water overnight, drain, reserving water
1/2 c. pine nuts
2 c. Pineapple Topping by GFS (Gordon Food Store) – the kind you put over ice-cream
1/2 c. Champagne Vinegar – Napa Valley Naturals brand
1/3 c. grade A maple syrup
1-1/2 t. salt
1/3 c. reserved cacao bean water
Place drained cacao beans and pine nuts in blender container. Process till crumbly.
Add pineapple topping and process again till well-mixed.
Add vinegar, maple syrup and salt, then process till as smooth as you can get it. It’ll take a little while, stopping now and then so the blender doesn’t overheat.
Add reserved water and blend again, till as smooth as you can get it.
Transfer to covered container and refrigerate till ready to use, or use right away.
Notes: The dressing will be thick. If you want to thin it after being refrigerated for a time, then thin with a little water. This dressing really does taste like dessert, and after it sets the cacao flavor in the tiny bits becomes more prominent. A perfect marriage of flavors.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.