Veganizing 'Good Housekeeping'

I enjoy flipping through one of the many 'ladies' magazines out there, such as Good Housekeeping, Women's Day or Better Homes & Gardens; not for their nifty organizational tips or their list of favorite no-sew holiday gifts ideas, but rather for the challenge of VEGANIZING all of their recipes!! Of course it's a challenge when the recipe is braised pork loin or bloody steaks- but as for side dishes and desserts- oh yeah.... bring it on!! (P.S. I do not actually purchase these magazines, mostly I browse while waiting in an office or at work :) I only subscribe to VegNEWS!!

My latest conquest:
Cream Cheese Squares from the magazine 'Food & Family' VEGANIZED

2 cans refrigerated crescent rolls (yes the Pillsbury pop cans are vegan---but not the healthiest!!)
2 packages VEGAN cream cheese! (8oz each)
1tsp vanilla
1 egg=> EnerG Egg replacer
3/4 cup sugar
2 tbsp cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer.
   
3. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
4. Bake for 30-35 minutes in the preheated oven, or until the top is crisp and golden.