AFC SAUERKRAUT CHEESE SAUCE USING BUBBIES
Tastes both like cheese and ham. Potent by itself, but when tossed with veggies or served over toasted English muffin, just like I like it!
Makes 5 cups
2 T. margarine
3 juicy red apples, cored, peeled and cut into 1/2 inch cubes
25 oz. jar BUBBIES SAUERKRAUT, drained over bowl, then squeezed with hands to remove the big liquid, not till dry – save liquid for later
1/4 c. White Miso Paste – I used WESTBRAE brand
1 t. garlic powder
1 t. onion powder
1-1/2 c. Forager unsweetened plain, full fat Coconut Cashew milk
2 T. light brown sugar
1/2 c. liquid from sauerkraut jar
1 c. carrot juice
2 t. liquid smoke
1/2 c. diced sweet red roasted peppers
24 sm. pitted Kalamata olives, cut in half from end to end
fresh black pepper grind to taste
1/4 c. tapioca flour
1/3 c. water
2 T. extra virgin olive oil
In large saucepan, over medium heat, melt margarine.
Add apples and saute till browned on some sides.
Add drained, squeezed sauerkraut, White Miso, garlic and onion powders. Stir well to dissolve the miso paste.
Add Forager Coconut Cashewmilk, brown sugar, 1/2 c. liquid from sauerkraut jar, carrot juice, liquid smoke, red roasted peppers, and Kalamata olives, stirring after each addition.
Add black pepper to taste. Continue to cook till bubbly.
In cup, mix tapioca flour with water till dissolved.
When sauce is boiling softly, add liquid flour, stirring rapidly as it enters the sauce. Stir till thickened, then for about a minute longer.
Reduce heat to low, then cook uncovered, for about 10 minutes, stirring or adjusting heat as needed.
Add 2 T. extra virgin olive oil. Stir well into sauce.
Salt and pepper to taste.
Use right away, or wait till at room temperature, pack into covered containers and refrigerate till ready to use.
Notes: This sauce refrigerates well and stays fresh longer than most sauces, probably due to the fermentation of the sauerkraut.
Serve over toasted English muffin, make a grilled sandwich or toss with cooked veggies.