Vegan recipes from Karen

Here are a couple of vegan recipes we got from our neighbor Karen.  Can't wait to try them!

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

Banana Bread

• 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"

1. Sift flour, baking powder + soda, salt, and nutmeg
2. Cream sugar and margarine
3. Beat egg and add to cream mix w/ banana and vanilla
4. Mix in sifted ingredients until just combined
5. Stir in milk
6. Bake 350, 40-45min or until knife comes out clean.

Cinnamon rolls

• 2 tubes Pillsbury Crescent Rolls
• 3/4 cup light brown sugar
• 6T butter
• 2tsp cinnamon

1. Preheat oven to 375F.
2. Cream sugar, butter, and cinnamon until smooth
3. Spread mixture on rectangles and roll.  Chill at least 1hr.
4. Cut each into 6 pieces and place in a greased 9x13in pan.  Stuff foil in extra spaces to keep rolls snug.
5. Bake 20-25min (30min if chilled overnight).

Vegan Ricotta Cheese

• 1pkg extra firm tofu (12oz)
• 1T olive oil
• [Garlic salt]
• [Oregano]
• [Basil]
• 4tsp yeast flakes (to taste)

1. Mix together to consistency and taste

Easy Cheese Lasagna

• 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

1. Preheat oven to 375F
2. Grease 11x7in dish.
3. Spread 1/3 of spaghetti sauce on bottom of dish.
4. Arrange 3 noodles in a single layer over sauce.
5. Layer another 1/3 of sauce
6. Layer all ricotta
7. Layer corn
8. Layer 1/2 mozzerella.
9. Layer remaining noodles.
10. Layer remaining sauce
11. Cover dish with foil
12. Bake 1hr (until noodles are tender)
13. Sprinkle remaining mozzerella
14. Bake uncovered 5min.
15. Let stand 5min before serving.