A rich spread for crackers, wraps, pita, potatoes or other similar foods, here served with sliced ripe red pear, baby kale and spinach greens, and crackers.
1 cup rolled oats
1/4 cup sauerkraut vinegar (use unpasteurized)
1/4 cup sauerkraut
1 1/2 cup unsweetened soy milk
1/2t coarse sea salt
1T heaping smoked paprika
1/2t garlic powder
1t turmeric powder (or to taste)
2T red miso
1/4 cup walnut butter
1/4 cup nutritional yeast
2T agar agar flakes
Sea salt and black pepper to taste
Grind the walnuts in a food processor until they have the consistency of nut butter.
Add the oats and grind until they have the texture of ground coffee.
Add the sauerkraut, vinegar and walnuts and grind until well mixed.
Add 1/2 cup unsweetened soy milk, puree, and let stand 20 minutes.
Add a second 1/2 cup of soy milk and puree.
Cover and set aside for least 8 hours (or overnight).
When the oats are ready,in a small pan with a lid, bring
the last 1/2 cup soy milk to a simmer.
Whisk in the agar agar flakes, reduce heat to low, cover and simmer for 15 minutes.
Add all of the remaining ingredients to the oats and puree as smooth as you can get it.
Add the oat mixture to the soy milk and puree again.
Cover and simmer for 10 minutes, stirring frequently until the mixture is quite thick.
Remove from heat and least cool 15 minutes uncovered.
Transfer to a container with a lid, cover and chill for at least 4 hours to setup.
Serve with the pear and greens, sliced apple, with sauteed mushrooms or other rich and flavourful foods.