Vegan Pancakes:
- 2-1/2 cups flour
- 2-3T sugar
- 1-3/4 to 2T baking powder
- 1T veggie oil
- 1tsp salt
- 1-1/4 to 1-1/2 cups soy milk or water
- 1 egg replacer
- 3T margarine (Earth's Balance)
- cinnamon to taste
- 2 cups flour
- 1/2tsp baking soda
- 1tsp baking powder
- 1/2tsp salt
- 1/2tsp nutmeg
- 1 cup white sugar
- 1/2 cup margarine
- 1 egg substitute
- 1 cup mashed banana
- 1tsp vanilla extract
- 5T "milk"
- Sift flour, baking powder + soda, salt, and nutmeg
- Cream sugar and margarine
- Beat egg and add to cream mix w/ banana and vanilla
- Mix in sifted ingredients until just combined
- Stir in milk
- Bake 350, 40-45min or until knife comes out clean.
- 2 tubes Pillsbury Crescent Rolls
- 3/4 cup light brown sugar
- 6T butter
- 2tsp cinnamon
- Preheat oven to 375F.
- Cream sugar, butter, and cinnamon until smooth
- Spread mixture on rectangles and roll. Chill at least 1hr.
- Cut each into 6 pieces and place in a greased 9x13in pan. Stuff foil in extra spaces to keep rolls snug.
- Bake 20-25min (30min if chilled overnight).
- 1pkg extra firm tofu (12oz)
- 1T olive oil
- [Garlic salt]
- [Oregano]
- [Basil]
- 4tsp yeast flakes (to taste)
- Mix together to consistency and taste
- 1 jar (28oz) spaghetti sauce
- 6 uncooked lasagna nodles
- Vegan ricotta cheese (see above)
- 1-2 cups canned corn
- 1-2 pkgs of vegan gourmet mozzerella cheese
- Preheat oven to 375F
- Grease 11x7in dish.
- Spread 1/3 of spaghetti sauce on bottom of dish.
- Arrange 3 noodles in a single layer over sauce.
- Layer another 1/3 of sauce
- Layer all ricotta
- Layer corn
- Layer 1/2 mozzerella.
- Layer remaining noodles.
- Layer remaining sauce
- Cover dish with foil
- Bake 1hr (until noodles are tender)
- Sprinkle remaining mozzerella
- Bake uncovered 5min.
- Let stand 5min before serving.