Jacob's Recipes

Mix all ingredients together in a big bowl with your hands until they just come together. Joy of Cooking warns you not to overmix, though I can't imagine anything too terrible could happen if you did. If aliens eat your brain because you mixed this too much, though, don't blame me.

Put in a lightly oiled loaf pan and bake at 350 degrees Fahrenheit for 45 minutes.

Heat up your waffle iron.

Mix the dry ingredients together. Then mix the wet ingredients together. Then mix the wet mixture into the dry mixture stirring to combine. Let sit for a minute or two, then cook the batter in the waffle iron.

Before you start cooking, decide if you like your sauce chunkier or smoother. If you want it smoother, blend the tomatoes up.

Heat the olive oil in a large saucepan over medium heat. Once it's hot, throw in the onion and saute for about 5 minutes, until the onion has turned soft. Then pour in the sugar and stir constantly it caramelizes; everything will be a nice brown. Throw in the garlic and saute it for a minute or so, stirring constantly. Then add the tomatoes and stir to mix everything in; add the vodka, oregano, salt and pepper, let it heat up, and then leave it to simmer for about an hour.

Make the bean spread by combining all ingredients and mixing. Then roll out the pizza dough and put the spread on top of it. Top with the tomato, onion, rice and jalepeno and bake (preferably on a pizza stone) in a 425 degree Fahrenheit oven for 15 minutes or until the crust turns golden.

Remove the pizza from the oven and let cool for about 5 minutes. Then top with the cilantro and maybe sprinkle some lime juice on top, and then serve it up.

Drain the seitan and rip the larger chunks so that every piece is bite-sized, and then dry with paper towels. Saute over medium heat with the oil, stirring occasionally, until the chunks take on a reddish color. Mix the barbecue sauce and the water and add the mixture to the pan and stir to coat all the chunks with the glaze (add more barbecue sauce straight to the pan if you need to). Cook until the glaze has reduced and there's no extra liquid in the pan.

Meanwhile, toast the bread and spread vegenaise onto it. When the seitan is ready, spoon it on to the bread. This recipe will make two large sandwiches.

Preheat the oven to 350 degrees Fahrenheit.

Mix the cake mix, pudding mix, and chocolate chips in a large mixing bowl. In a smaller bowl mix applesauce, soymilk, and vanilla, and then stir that mixture in with the dry ingredients just until they're all mixed together (like all things that get leavened with baking soda, you don't want to overmix this batter or it won't rise).

Grease a bundt-cake pan (you really need one for this, sorry!) making sure to get every little bit of it and then pour the batter in. Stick it in the oven and let it cook for 1 hour (basically until a toothpick comes out clean, though because of the chocolate chips that may not ever happen). Then take it out and let it cool for 20 minutes before removing it from the pan.

Remove it from the pan by taking whatever plate you want to serve the finished cake on, inverting it over the bundt-cake pan, and then quickly flipping both over at once. With any luck the cake will cleanly fall onto the plate and you'll get a nice-looking ring.

Now dust the cake with powdered sugar and sprinkle it with berries and chocolate sprinkles. Slosh some chocolate syrup over the top, and then finally put a big scoop of chocolate ice cream in the center. Stick a birthday candle in the middle of the ice cream and you've got yourself a birthday cake.

Preheat the oven to 450 degrees Fahrenheit.

Mix the dry ingredients together in a large bowl. Then cut in the margarine until there are no margarine clumps larger than pea-sized. In a separate bowl, mix the soymilk and applesauce, and then stir in to the dry ingredients just until everything is moist. When you're done, the dough should be just a little sticky; add more soymilk or flour to get it that way if it isn't.

Turn the dough out onto a floured surface and roll out with a rolling pin or something (I think if you want to be all fancy you're supposed to use a frozen marble rolling pin; I used an empty wine bottle that was lying around). Once the dough is kinda flat, flip it over to make sure it isn't stuck to the counter and then cut it up with a biscuit cutter or knives or whatever you've got handy (the lid from a can of nonstick cooking spray works really well for this). Put the biscuits onto a greased baking sheet and pop them in the oven for 10 minutes or so. When they're golden, they're ready.

Heat a pizza stone to 400 degrees Fahrenheit.

Caramelize the onions by putting them in a saucepan with oil over medium-low heat. Stir them occasionally until they turn brown and have a somewhat sweet flavor.

Toss pizza dough into a disk shape. Spread the hummus on top of it as a sauce, covering the whole thing except the edges with maybe a quarter inch or so of hummus. Put the onions on top, then sprinkle the rosemary, red pepper, and salt and black pepper on top. Bake the pizza on the pizza stone for 10 minutes or so.

Drain the chick peas. Squeeze the juice from the lemon. Chop the garlic clove into two or three pieces. Then add the chick peas, lemon juice, garlic, tahini, onion, salt and pepper into a food processor and process until combined. Add the olive oil, a little at a time, until the mixture has a somewhat smooth creamy texture.

Put the soymilk or water and the margarine in the microwave and cook until the margarine is melted. Then stir in the applesauce.

In a separate bowl, combine all the remaining ingredients and mix them together. Then add the liquid ingredients to the dry and stir just enough to get everything mixed up (don't worry about a few lumps).

Grease a large skillet and heat it over medium-high heat. When it's hot enough that cold water droplets immediately fizz on it, ladle 1/4 cup of batter into it. When bubbles are forming and staying in the center of the batter (about one or two minutes), flip the cake and cook the other side for about 30 seconds to a minute. Repeat until you've used all the batter.

Section the oranges by peeling them and then, with a serrated knife, cutting each wedge out from its membrane. Remove the pits from each olive. Then toss all the ingredients together and serve.

Put the margarine and soy milk in a large bowl and heat them until the margarine melts. Add the salt, sugar, and potatoes and mix well. Let the mixture cool to lukewarm. Meanwhile, stir yeast into warm water in a small bowl or cup and let sit for a few minutes. When the first mixture is cool enough, add the yeast and water to it and also add in the baking soda and baking powder, mixing well. Then stir in the flour a cup at a time until it forms into dough. Roll it out onto a floured surface and knead it until it's smooth and elastic, adding flour as necessary. When it's the right consistency, put it in a greased bowl, turn it to coat the whole dough ball with grease, cover it with a towel and set it aside to rise for 1 hour.

While the dough is rising, heat the oil in a pan and saute the garlic for 2 to 4 minutes. Then add the spinach leaves and keep cooking over a medium heat until the leaves have reduced and given up most of their water. Then drain the pan and set the spinach mixture aside.

Once the dough has finished rising, punch it down once. Then pinch of a small ball of dough and roll it into a disc shape. Place a small spoonful of the spinach mixture and a little of the soy cheese in the center of the disc, then fold the dough over and seal the spinach in the center of a ball. Place the ball on the sheet and repeat this process until you've used up all the dough. Cover and let rise for 30 more minutes.

After they've risen, brush all the rolls with a little soymilk and place them in an oven preheated to 350 degrees Fahrenheit and let them bake for 25 to 30 minutes, until golden brown on top.

1. Preheat oven to 350 degrees Fahrenheit.
2. Sift together flour and baking powder.
3. In a saucepan, heat soymilk and 2 tbsp margarine.
4. Combine remaining margarine, sugar, vanilla, and egg replacer in a mixing bowl.
5. Add dry ingredients and hot milk mixture and stir until combined.
6. Pour batter into a greased 9 by 13" pan and bake for 30 to 35 minutes until light brown and springy.
7. Combine all "custard" ingredients in a saucepan.
8. Whisk over medium heat until thick.
9. Refrigerate covered with plastic wrap.
10. Rinse and dry the tofu. Crumble it into small pieces and place them in a blender.
11. Add all other "cream" ingredients and blend until smooth.
12. Refrigerate.
13. Cut sponge cake into finger-sized pieces. Dip these into the coffee mixture and arrange them on the bottom of the serving dish(es).
14. Mix "cream" and "custard" togather and spread half of the mixture over the sponge fingers. Garnish with cocoa and powdered sugar.
15. Repeat the prior two steps, creating another layer of sponge cake, custard, and cocoa atop the first. Sprinkle with grated chocolate.
16. Refrigerate uncovered for several hours.

Combine sweet potatoes, sugar, margarine, applesauce, coconut, soymilk, and vanilla, and mix well. Pour the mixture into a buttered casserole dish. Mix brown sugar, pecans, flour, margarine and salt in a separate bowl, and place on top of the sweet potatoes. Bake at 350 degrees Fahrenheit for 20 to 30 minutes.

Mix all ingredients lightly.

Mix butter, sugar, salt, and milk in a large bowland let cool until lukewarm. Stir the yeast into the warm water and let it sit for about 5 minutes, then add it, the applesauce, and 3 cups of flour into the milk mixture. Mix vigorously. Add 3 more cups of flour and mix well.

Knead the dough for a minute or two on a floured surface, let it rest for about 10 minutes, and then knead until it is smooth and elastic. Put dough in large buttered bowl and let rise until it has doubled in volume, about 1 hour.

Punch the dough and then divide into 6 pieces. Stretch and roll the pieces into ropes of equal length. Make into 2 braids, pinching the ropes together at the start of each. Put them in a warm dry place and let them rise until they've doubled again, then brush them with a little soymilk and bake at 375 degrees Fahrenheit for 25 to 30 minutes.

Put the oil in a saucepan, then saute the garlic and onion in it over medium-low heat until the onion is tender. Add the flour and soy sauce to form a paste.

Gradually add the water to the paste, stirring constantly. The goal here is for the mixture to be on the firm side of liquidey. If it's really thick, add some water. (We added probably half a cup extra.) Still continuing to stir, bring the mixture to a boil.

At this point take the gravy off the heat and stir in the sage, pepper, salt, and mushrooms. Tada! You've got gravy!

Preheat oven to 350 degrees Fahrenheit. Cream the butter and add the sugar to it. Add applesauce, vanilla, and milk, and mix. In a separate bowl mix together the flour, salt, and baking powder, and then add to the first mixture. Blend into a dough. Drop balls of dough onto a baking sheet and bake for 8 to 10 minutes.