Russian Potato-Green Bean-Sauerkraut Soup (Vegan, Gluten-Free)

A bowl of this delectable Russian potato-green bean-sauerkraut soup (or borscht) will satisfy your tastebuds and your need for something warming and filling on a cold fall or winter evening.  I have vegan-ized the recipe to eliminate any animal products and use an easy-peasy cashew sour cream recipe that you can find on our Veggie School site HERE, or feel free to use a commercial vegan sour cream (or even the real stuff if you are flexitarian). There is no flour thickener, so no worries about gluten.

  • 1 T. Coconut Oil (or veggie oil of choice)
  • 1 large or 2 medium Onions, cut in half and sliced thin
  • 2 C. Green Beans, cut in small pieces or left large
  • 3 large Potatoes, peeled and cubed (or unpeeled red potatoes) 
  • 5 C. filtered Water or vegetable broth
  • 1 T. dried Dill (or fresh, slightly more) 
  • 1/2 C. Cashew Sour Cream recipe (cashew pieces, lemon juice, water, coconut oil)
  • 3/4 C. Sauerkraut and Juice
  • Salt and/or Pepper, to your taste
  1. Heat oil in heavy pot and saute Onions for about 5 minutes.
  2. Add Green Beans and Potatoes and stir cook for about another 5 minutes
  3. Add Water and Dill and bring to a boil.  Turn down to a simmer (low-medium) and cook for about 15 minutes or until beans are tender and limp.
  4. Spoon in the Sour Cream, and mix gently until spread throughout
  5. Add Sauerkraut and simmer on low until fragrant (about 5 more minutes)
  6. Add salt and/or pepper

Pecan Nut Roast (Vegan, No Added Oils, Gluten-Free)

Delicious Pecan Nut Roast that I took with me to the Potluck...
I know that this photo of a pecan nut roast doesn't make it look too wonderful, but I had to crop the picture because the "diners" at the Church had done a pretty good imitation of the tearing apart of a wild food animal.  Whatever-- it is still yummy!  The leftovers went home with two guys who don't do much cooking...

Measure and assemble the following ingredients:
  • 4 C. Water
  • 1 C. Pecan Halves (or pieces)
  • 1 1/2 tsp. Salt
  • 1 T. Chicken-style Seasoning (Optional)
  • 1 T. Nutritional Yeast
  • 1 C. Chopped Onions
  • 3 C. Rolled Oats

  1. Blend together: Water, Pecans, Salt, Chicken-Like Seasoning, Nutritional Yeast.
  2. Add the blended items to a bowl.  Then ad in the onions and oats.   Let stand for at least 30 minutes.
  3. I laid down a layer of Parchment Paper in my pan-- you could just dust it with flour  
  4. Spoon in the pecan nut roast and cover it with foil.
  5. Bake for 45 minutes at 350 F., 175 C.
  6. Take off the foil and let it brown for another 20 minutes or so
  7. Let roast cool before cutting.
  8. If you are baking this in advance of the actual eating of it, you might want to do the final browning later, closer to the eating.
  9. Enjoy with a nutty gravy or miso gravy or a tomato sauce... slice it thin the next day for eating in sandwiches....  dice into spaghetti sauce...  any other ideas?

Apple Duff Dessert (Suggestions for Gluten-Free and Vegan Subs)

Mary Lou Johnson is our Church's star dessert-maker.  Here is the picture of a torn-apart Apple Duff she made for a recent Fellowship Dinner... yes, it was delicious!
As the Irish baker in the video (following) states, the apple duff is "not the prettiest dessert in the world" but delicious, nonetheless.  I've taken the recipe in the video and made it both gluten-free and vegan, and somewhat less sucrose-sweet (by using lower-glycemic-indexed Coconut Sugar vs. regular brown sugar).

1 1/2 C. Gluten-free All-purpose Flour (Bob's Red Mill or Pamela's or other)
1/2 tsp.  Salt
1/2 C.    Organic Coconut Oil, cold, not melted
4 - 6 T.  Almond Milk
  • Combine the flour, salt and coconut oil in a bowl and use a pastry blender to cut the mix until it looks like coarse meal
  • Sprinkle on the Almond Milk and mix together with a fork until it is combined and moist
  • Press or roll into a rectangle between two pieces of wax paper.  Remove one of the pieces of wax paper carefully, leaving the other wax paper intact. Set aside, or refrigerate if not using immediately

(For 2 Apple Duffs:
  • 1 large apple, cored, peeled, and cut in 2 halves
  • pinch Cinnamon
  • 1 T. Coconut Sugar
  • 1+ T. Raisins
  • 1 T. Coconut Oil
  • Gluten-Free/Vegan Pastry (above) OR Puff Pastry as shown in video (to follow)
  1. Mix Cinnamon, Sugar, Raisins and Coconut Oil together and stuff into the apple centers (as shown in video)
  2. Fold each stuffed apple half inside 1/2 of the sheet of pastry and scrunch together into a neat as possible package (again, see video)
  3. Bake about 20 minutes in a 250 degrees Celsius/ 475 degrees Fahrenheit oven
  4. Please note that for the Fellowship Dinner, Mary Lou made several Apple Duffs and stuck them together in a casserole pan to bake.  They all melded together into a most tasty, texturally-diverse puddin'... I'd suggest you give it a try!

Another delicious Gluten-Free and Vegan Apple Dessert you might want to try  is:

Delicious Creamy Green Bean, Potato, Garlic Soup - Vegan, Gluten-Free

This Green Bean-Potato-Garlic Soup is an invention as the result of coming home from the Church fellowship dinner with about a pound of cooked organic Green Beans (the really long ones that you get in the freezer at Costco, if you're lucky-- *Family Tradition* Brand). The beans had already been frozen and thawed, I didn't want to risk illness by going through the process again.  And I confess, I'm hooked on green beans.

Before cooking this soup, assemble, measure out and prep:

~Garlic Cloves, slivered or minced (quantity up to you)
~1 pound Green Beans, bite size pieces
~4 medium large Potatoes, peeled and diced
~1/4 tsp. Marjoram powder (or other desired herb)
~Filtered Water, to cover
~1 C. Almond Milk (unsweetened) (You can make your own!)
~Salt and Pepper to taste
~Daiya Shreds for garnish (optional) (or other vegan cheese, or not)
  1. Add all ingredients above (except the Almond Milk, Salt and Pepper and Daiya Shreds) to a large pot and bring the water to a boil.  Immediately turn the burner to low, put lid on pot, and let the veggies simmer until the potatoes are tender (beans too, if you are cooking from scratch, and not cooking leftovers).
  2. When the potatoes are suitably tender, add the almond milk and gently heat through (do not boil).
  3. Spoon into soup plates, and let individuals add salt, pepper, daiya shreds to suit.
  4. Serves about 4 to 6.
Here is another tasty vegan soup to try for those cool days ahead:
Yummy Vegan Potato-Leek Soup

Yummy Vegan Leek Potato Soup

This soup made with leeks and other tasty, nourishing root veggies, is as close to the fragrance of orthodox chicken soup as you are likely to ever get as a vegan.  My husband and I love it!  I have made a few subs to the delightful recipe by my Facebook friend and cookbook author Michelle Grubb Blackwell for her Potato-Leek-Carrot-Zucchini soup.  I subbed coconut oil for the olive oil, added 2 more carrots, 1 more medium potato, diced, and a little more water and herbs/spices.  I also ground up Coriander Seed in my handy dandy coffee bean grinder because I didn't have regular pre-ground coriander.  We ended up with about 6 servings that we enjoyed over 3 meals.  For Michelle's original recipe go here.

Michelle has upgraded delicious Seventh-day Adventist vegetarian recipes to new healthier, tastier classics in her Healthier Steps cookbook that you can order here

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