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Classic Seventh-Day Adventist Potluck Recipes

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Discover how Adventist potlucks blend faith, food, and fellowship—with classic vegan recipes, cultural traditions, and crowd-pleasing casseroles. The Potluck as Cultural You need to understand that potlucks (or "fellowship meals") are to Adventist Christians what a catwalk is to the fashionista. This is the place where we gather to catch up on our lives, to mingle with visitors (Adventist Christians from elsewhere) and guests (former- or non-Adventists who either dropped in on their own or were brought as a guest of a member), and to nosh down on great vegetarian and/or vegan chow. After the meal people depart to a nature walk, an afternoon service in a nursing home, a video about witnessing or a personal ministries committee meeting, etc. About 35% of Adventists worldwide are reported to be vegetarian, some eating eggs and/or dairy products (ovo-lacto vegetarian) and some a more strict vegan (no animal flesh or by-products). I don't have figures, but today there are also...
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Recipe for Beet-Barley Borsch

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This is another wonderful soup recipe from the collection of Wyona Hertwig, foodie, artist, and kind human. Many of her recipes reflect the garden produce, fruit and herbs that would have been used in the recipes of her Mennonite ancestors who came to Canada from ''Russland'' (Russia). SOAK: 1 C. Barley groats, approximately 4 hours IN SOUP POT: 3 Qts. Water 1 C. pre-soaked Barley 2 medium Beets, coarse-grated BRING TO BOIL.  Then TURN DOWN HEAT to SIMMER 30 - 45 minutes. 1/2 C. Onion Flakes 1/2 medium head of Cabbage, chopped fine 2 Vegetable Bouillon Cubes OPTIONAL: Add 1 or 2 C. crushed Tomatoes EDIT: if you find this recipe to be too bland and want some suggestions for spicing it up, please see the comment below (from ''Unknown'') for great additions that she made to the soup. If you want to keep it vegan, you will probably want to nix the chicken bouillon, but you could add some poultry seasoning (the mix of herbs that generally go int...
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Carrot and Beet Soup Recipe (Russian Borscht)(gluten-free, dairy-free)

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Warming Carrot-Beet Soup with a Dollop of Cashew Sour Creme STEAM for 15 minutes to tenderize: *5 large Carrots *1 large Beet, peeled LET COOL ADD all ingredients to blender: *1 Onion, chopped *2 C. Nut milk or Soy milk *2 T. Soy Sauce *2 Vegetable Bouillon cubes *1/2 tsp. Sea Salt *Pinch Kelp *Pinch Cayenne *1 T. Brown Sugar SIMMER for 10 minutes SERVE hot or cold. ADD a dollop of Fast Cashew Sour Creme:    === Blend together until SMOOTH: * 1 C. Raw Cashews *1 C. Water *Juice of 1 small Lemon or 1 Lime *1/2 T. Celtic Sea Salt *1 Small White Onion, chopped
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