The Kristy Krabcakes


Krabcakes from Christy Turner’s “But I could never go Vegan”.

Made with with aquafaba mayo and topped with corn meal for a little extra crisp. The recipe afforded enough mayo to yield an ATK mayo recipe and the Sriracha mayo in the cook book. Sriracha sauce was thin and needed more mayo.

Corn was frozen and from Deb’s garden. Added a half stick of butter, spiced with salt and pepper.

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Bulk Runzas




  • 950 ml warm water (110 degrees F/45 degrees C)
  • 2-3/4 (.25 ounce) packages active dry yeast
  • 105 ml honey
  • 800 g bread flour
  • 55 g butter, melted
  • 105 ml honey
  • 25 g salt
  • 560 g whole wheat flour
  • 40 g butter, melted
  • 1 Stick Butter (For baking)


  • 2lbs assorted mushrooms, diced very fine (Shiitake, Oyster, Shimeji, Cremini all would be fine)
  • 4.5 lbs veggie ground beef (6 12oz packages of Gardein beef crumbles )
  • 4.5 lbs German Sauerkraut, drained in large colander (3 24oz Jars of Aldi brand Sauerkraut)
  • 4 Medium Yellow Onions, sliced
  • Garlic Powder
  • Salt and Pepper
  • Fresh Herbs, Dried Herbs, Etc


For the Dough:

  1. In a large bowl, mix warm water, yeast, and honey. Add white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

For the Filling:

  1. In a dutch oven, heat a good amount of oil until shimmering. Add the onions and cook for a few minutes, then add the mushrooms. Allow the mushrooms to brown, then scrape the fond from the bottom of the pan. Continue for about 10-15 minutes until the mushrooms are reduced and no longer seem wet.
  2. Cook sauerkraut in large pot/pan until some of the liquid is reduced. Add generous amounts of ketchup and mustard to your taste, depending on the flavor of the kraut.
  3. Meanwhile, brown the ground beef crumbles in a separate pan, stirring often so it doesn’t burn or stick.
  4. Punch down dough, and divide into 45 balls of equal weight. Keep covered with a tea towel until ready to fill.
  5. Mix all filling ingredients together in your largest bowl or pan. Add salt and pepper, garlic powder, preferred herbs to taste.

To Assemble:

  1. Line 4 baking sheets with parchment paper. Preheat the oven to 375 degrees F.
  2. Roll out dough balls into ovals or rectangles about 6 inches long.
  3. Add ½ cup filling to center of each dough oval, and use a drop of water to pinch the edges closed. Place fold-side down on prepared baking sheet.
  4. Liberally brush the tops of runzas with melted butter before baking to create a nice brown crust.
  5. Bake at 375 degrees F for 20 to 25 minutes. Let cool 5 minutes before serving. Cool completely before wrapping in heavy duty tinfoil and freezing for up to 3 months.

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Vegan Scratch Pot Pie


Made a triple batch of pastry awhile ago and froze it. Today, rolled out two of the discs to make the top and bottom of our pie. We made an extra thick cream of mushroom soup (with shiitake!!), then mixed it into our veggies: potato, carrot, onion, celery. Forgot to add the green beans!

The pie took about 40 minutes to bake at 375, and we covered the top with tinfoil for the first half or so of baking.

Even though we cut steam holes, the crust wasn’t sealed well enough so it split at one of the edges. Could use some fresh herbs if everything wasn’t dead.

Parchment on the bottom seemed unnecessary and made it hard to serve without getting bits of paper in the food. Maybe parchment handles to remove the pie for cutting, or just serve it in the pie tin with no parchment.

It turned out way better than we could have asked for. The top was golden and flaky, and the veggies on the inside were soft and tasty.

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Had some radishes and shiitake, so it was time for ochazuke. Made a broth out of kombu and genmaicha tea, and poured it over our stir-fried veggies and rice. Ginger and fresh chard tasted really good sautéed in soy sauce with the pressed spiced tofu. Carrots from the garden and shiitakes smelled amazing when sautéed with a bunch of garlic.

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Camping Campfire Chili (leftover) with Ginger Glazed Asparagus and Shiitake


Didn’t get any pictures of the campfire chili we made while camping in Yankton, SD, so here’s the writeup. It was a bit of a quest, but we pulled off a tasty chili al fresco and had some leftover to take home with us.

The chili recipe we used from the Vegan Casseroles book needs more heat, or homemade chili powder like it calls for. I think the chili could use more toppings too: fresh diced onion for crunch, avocado for some creaminess.

Cody cooked the asparagus perfectly so it was still nice and crisp, and the fresh ginger really came through in the dish.

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