Summary: We recently signed up for one of those services that delivers fresh, local organic produce to your door on a weekly basis. While it has been great so far, it has been challenging in areas where we are being faced with cooking produce we don’t normally use, or particularly like. Take beets, for example. We are not big fans. We have tried every variation of beet recipes offered to us by someone who perks up when they hear our beet-disdain and proclaims that we MUST try their beet recipe.

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We recently signed up for one of those services that delivers fresh, local organic produce to your door on a weekly basis. While it has been great so far, it has been challenging in areas where we are being faced with cooking produce we don’t normally use, or particularly like. Take beets, for example. We are not big fans. We have tried every variation of beet recipes offered to us by someone who perks up when they hear our beet-disdain and proclaims that we MUST try their beet recipe. Without fail, each recipe provided the same nose-scrunching, grimacing result. We are just not beet fans!

Unfortunately a recent produce box delivery yielded a big heap of beets. Not wanting to waste food, we had to become creative. Remembering the borscht we ate as children, and that it was something we found palatable, we decided to give it a try. Lo and behold, we found this slow cooker recipe for vegetarian borscht from The Kitchen Mouse (link:http://kitchenmouse.rozentali.com/2010/11/slow-cooker-borscht/) that was right up our alley. Because it was not intentionally gluten-free, or vegan, we did have to make a few variations. We also replaced the brown sugar with Stevia. It came out pretty darn good, and what’s more, there was plenty to freeze to use on blustery days when we did not want to cook!

Vegan, Gluten Free Slow Cooker Borscht

Slow Cooker Borscht

Adapted from The Kitchen Mouse which was adapted from Fresh From the Vegetarian Slow Cooker

Serves 4 to 6

2 pounds beets, peeled and grated

2 shallots, finely chopped

1 – 2 carrots, peeled and grated

2 small-to-mediumish potatoes, peeled and grated

5 cups of your favorite vegan, gluten free veggie stock

1 tbsp lemon juice

2 tsp Stevia

1/2 tsp thyme

1/2 tsp marjoram

1/2 tsp ground cloves

1/2 tsp smoked paprika

1/8 tsp hot paprika

salt and pepper

Combine all ingredients in a 4qt to 6qt slow cooker. Stir well and cover. Set on LOW for 8 hours. When done, cool slightly and blend all ingredients until smooth and creamy.

Optional: Serve with your favorite vegan, gluten free sour cream.
Read full recipe here.

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