This delightfully sweet WFPB Pineapple-Peach Crisp came together because the container of fresh pineapple I’d so lovingly cut and stored got pushed to refrigerator hinterland. On Day Four, I excavated the pineapple from the back of the fridge and was determined to give it another life.
What’s In This WFPB Pineapple-Peach Crisp?
I used fresh pineapple and frozen peaches in this dish, but you can use all fresh or all frozen. It’s very adaptable to changes. The filling contains just a bit of coconut sugar and a couple of spices (cinnamon and cardamom), and uses arrowroot powder (also known as arrowroot starch) to thicken the filling up a bit.
The topping was a bit tricky in trying to control the sweetness and the fat content. I finally settled on coconut sugar for sweetness and coconut oil (melted) just to grease the pan and provide enough fat to hold the crumbly topping together. Feel free to add/subtract here, both on sweetness and fat content.
I like topping this dessert with coconut whipped cream made from full-fat coconut milk from a can. We’re using only the solid part of the coconut milk here, and it’s important to refrigerate it so it’s very chilled when beating into creamy peaks. Stick the entire can in the fridge the night before you plan to make this.
Honestly, with the pecans and toasted or even plain coconut flake sprinkle, this Pineapple- Peach Crisp tastes like a pina colada in a bowl!
Serving and Storing
I love serving this Pineapple-Peach Crisp in very grand martini glasses. There’s something about the stemware that makes it special.
Be sure to add the coconut milk whip cream only after dividing into individual serving dishes. A little sprinkle of toasted coconut and pecan pieces puts this dessert over the top and definitely entertainment worthy. But it’s just as good as an everyday dessert for the family.
This WFPB Pineapple-Peach Crisp (without the coconut milk whip cream!) keeps at least 3 days in the refrigerator and heats up beautifully in the microwave. Hold off on the coconut milk whip cream though, until you actually serve it.
It’s easy to serve dessert when it’s not full of the crappy white sugar and artery-clogging butter. You can feel good about serving this to your family or company.
I like to make this No-Tuna Salad just about every other week. It makes for a quick lunch sandwich for on-the-go, and it’s easy to add to green salads and grain bowls for a shot of chickpea protein. You’d be proud to serve this to all eaters. It’s that good!
1 28-ounce can cooked chickpeas
3 ribs of celery, sliced thinly
1/2 cup of diced red onion
1/4 cup chopped dill pickle
1/4 cup chopped parsley
2 teaspoons dillweed (optional)
3/4 cup grape halves (optional)
1/2 cup sliced almonds (optional)
1/4 cup raisins (optional)
Badass Mayo Plus Salad Dressing
1 cup cashews, soaked in water (see Notes)
1 tablespoon dulse flakes, soaked in water with cashews
1 tablespoon nutritional yeast
2 cloves garlic
1 tablespoon lemon juice
1 tablespoon dill pickle juice (from a jar of dill pickles)
1 teaspoon of ume plum vinegar or vinegar of choice
1 teaspoon tamari or soy sauce
2 tablespoons dijon mustard
1/2 teaspoon black salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
salt to taste (go easy and add more if you need to, since we already have salty tamari and pickle juice added)
1 cup water (depending on how long the cashews soaked, you may need more water)
- Drain the cashew and dulse flakes and add to blender.
- Add remaining ingredients EXCEPT THE WATER!
- Add only 3/4 cups of the water and begin to blend. Add water to get the desired consistency (for me, that is like thick commercial salad dressing, but not as thick as mayo).
- Blend very well to achieve desired creaminess.
- Taste for any additions — salt, pepper, garlic powder, etc.
- Store in a jar in the refrigerator while you pull together the salad ingredients.
- Drain the can of chickpeas and rinse them lightly and add them to a medium sized mixing bowl.
- With a fork or potato masher, smash the chickpeas to a tuna-like consistency. You can leave some beans whole for texture. Basically, the amount of smashing is up to you.
- Add the remaining ingredients to the bowl and gently mix.
- Add the dressing, a little at a time, and mix between additions. If you like your salads sloppy you will use all or most of the dressing. If you prefer your salad on the drier side, you will use about 3/4 of the recipe.
- If you have leftover dressing, use it to smear on the toasted bread for sandwiches.
- To serve, add this dressed salad to a green salad. Or serve between 2 slices of grainy toast with lettuce, tomato, onion and dill pickles.
Soaking Cashews: If you have a high speed blender you do not need to soak your nuts for longer than 15 minutes (if at all!). If you are using a regular blender, soaking the nuts overnight makes them more pliable and results in a creamier dressing.
Both the salad and dressing ingredients can be made ahead for quicker assembly the day of. Stored dressing may require additional water shaken into the jar, since the dressing mixture thickens over time.
The dressing will last about 5 days refrigerated in a sealed jar.
The dressed salad will also last about 5 days in a sealed container in the refrigerator.
- Category: Mains, Salads, Dressings
- Method: Ish
Keywords: chickpeas, salad, ish,