• 2  cup(s) milk (you can also use Almond Milk or Soy Milk)
  • 1 3/4 cup(s) old-fashioned oats
  • 5  tablespoon(s) sour cream (I use a vegan Sour Cream that I make)
  • 2  teaspoon(s) drained prepared horseradish
  • 1 3/4 teaspoon(s) salt (Sea Salt has more mineral values)
  • 2  tablespoon(s) butter (I use a Vegan Butter Spread made by SugarGar, Inc)
  • 4  tablespoon(s) cooking oil, more if needed
  • 1   onion, chopped
  • 1   carrot, chopped
  • 2  tablespoon(s) cashews, chopped
  • 1  cup(s) chopped fresh parsley
  • 2   eggs, beaten to mix  ( I use a Vegan Egg Replacer made from Flax Seed)
  • 1  teaspoon(s) fresh-ground black pepper
  • 2 ounce(s) packages frozen whole-leaf spinach, defrosted

Directions

  1. In a medium saucepan, bring the milk to a boil. Stir in the oats and remove from the heat. In a small bowl, combine the sour cream, horseradish, and 1/4 teaspoon of the salt.
  2. In a large nonstick frying pan melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrot and cashews and cook, stirring occasionally, until the carrot is tender, about 5 minutes longer. Remove from the heat and stir in the oats.
  3. In a bowl, mix the parsley, eggs, 1 teaspoon of salt, 1/2 teaspoon of pepper, and the oat mixture. Heat 1 tablespoon of the oil in the frying pan over moderate heat. Using a 1/4-cup measure, scoop mounds of the oat mixture into the pan and flatten with a spatula. Fry in batches, adding the remaining oil as needed, until golden, about 3 minutes per side. Keep warm in a 200°F oven on a baking sheet lined with paper towels.
  4. Meanwhile, in a medium saucepan, melt the remaining tablespoon of butter over moderately low heat. Add the spinach and the remaining 1/2 teaspoon each of salt and pepper. Cover and cook until hot, about 5 minutes. Serve with the oat cakes with the sauce on the side.
  5. Wine Recommendation: Many consider Tocai Friulano to be Italy’s best white wine. Uncommonly rich, with bracing acidity, Tocai will more than stand up to the spinach and horseradish here.

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