Black Barley & White Miso Porridge with cultured cashew cheese, Kimchi & Egg

Method

1. To make the cultured cashew cheese, soak your nuts in water for 6-8 hours and then rinse them.
2. In a blender or food processor, combine the cashews, brine, salt and yeast and mix until smooth.
3. Transfer the mixture to your nut milk bag or cheesecloth and dehydrate on low for 24 hours or set on your counter for 36 hours.
4. Transfer to a sheet of baking paper and roll into a log shape. Store in your fridge to age for 4-6 days wrapped in plastic wrap or sealed in an airtight container.
5. Once it’s ready, transfer to a fresh sheet of parchment and enjoy within 4-5 days.
6. To make the kimchi, add the cabbage to salty water in a large bowl or pot. Weight down the cabbage with a large plate so that all leaves are submerged and soak for 5 or 6 hours.
7. Remove the cabbage and rinse in cold water, squeezing out excess liquid.
8. In another large bowl, add the cabbage, garlic, ginger, carrots, spring onions, daikon, chilli powder, fish sauce and shrimp paste and mix well.
9. Pack the mixture into a large airtight jar with a lid and let the kimchi ferment in a cool place for 3-5 days before serving or putting in the refrigerator.
10. To make the porridge base, combine the black barley, Rude Health oats and miso with Rude Health Cashew Drink in a small pot and simmer on a medium heat for 5 minutes or until the oats have soaked up all of the liquid.
11. While your porridge is cooking, mix the pumpkin, sunflower and sesame seeds in the honey and lightly toast them in a frying pan for a few minutes. Then remove them from the heat.
12. In a separate pan, boil the eggs for 6 minutes for soft-boiled or longer until it is cooked to your liking. Remove them from the pan, wait until they have cooled and then peel and halve the eggs.
13. Top the porridge with the toasted seeds, the boiled egg, a big spoonful of kimchi, a handful of sprouted alfalfa and a slice of cultured cashew cheese and serve.