ORANGE COCONUT BASIL DRESSING SAUCE
Can a sauce or a dressing be a delicacy? This one can and is! Smooth gets ready to impress the staunchest doubters. Yes, this delicacy creates it’s own space in the world! Animal-Free of course!
Makes 4 cups
13.5 oz. can ROLAND CLASSIC COCONUT MILK (full fat)
12 oz. can froz. orange juice
1/4 c. water
10 or more lg. leaves fresh basil, rinsed and coarsely cut
1 t. salt
1 t. dried basil
2 t. dried tarragon
3 t. garlic powder
1 t. dry mustard
1 t. guar gum powder
1- Combine all sauce ingredients, except guar gum powder, in blender container and blend till smooth.
2- Add guar gum and process till thoroughly incorporated. Let set for 15 minutes or longer, then blend again.
3- Pour into covered containers and refrigerate till ready to use.
Notes: So far I served this special dressing sauce over salad, boiled veggies and over Udon Japanese style noodles.
Fresh cooked cauliflower, green beans and asparagus tossed with sauteed onion and green pepper plus sweet red roasted pepper strips.
That’s what I used veggies this time. Next time I’ll try something different. The sauce is versatile; it makes whatever it’s on shine.
There’s no vinegar in this dressing only citrus, and that’s what contributes to the delicacy classification.
Fresh cut romaine lettuce, tomatoes, fresh basil, topped with GO VEGGIE SHAKER PARMESAN, fresh grind black pepper. Tossed with ORANGE COCONUT BASIL DRESSING, then topped with extra-firm SILKEN tofu cubes sauteed in extra virgin olive oil, salt, pepper and garlic powder. Topped with a little more dressing and fresh basil strips and you just created a salad to brag about.