Cookbook Challenge Week 5 - Cookin Crunk

This week I have been cooking from Cookin Crunk from Bianca Phillips

The first recipe that I tried was the Chicken Seitan, this was tasty and had a great texture, I will be making this again and may use the recipe to make a seitan roast at Easter:

 

 The second recipe that I tried (which I have made before) was Tofu Chicken and it was delicious! I don't like tofu most of the time but I really enjoyed this recipe, the only adaptation I made was to cook the tofu in the marinade rather than throwing it away:

Creamy Tofu Chicken Pasta Bake - again this was lovely and the only 2 adaptations I made were to bake the Tofu as above and to add some of the marinade into the sauce. I will be making this again:

Cream of Mushroom Soup - this was creamy and a delight to eat! Its the first really good mushroom soup that I have had since becoming Vegan:

Country Vegetable Soup - this soup tasted great and was really filling. With the fake bacon  it reminded me of Quiche Lorraine soup:

BBQ "Pulled" Tempeh & Carrot Sandwich - I liked this sandwich but I think in future I will add more BBQ sauce as even with cooking the Tempeh it still tasted bitter (I like that normally but it doesn't go too well with BBQ):

Hoppin John with Sausage and Brown Rice - this was a pure delight. A layer of brown rice with black-eyed beans, cabbage, sausage & facon (my own addition) in a tomato sauce topped with hot sauce:

Cheesy Tempeh Bacon Grits - Finally another delight, I had to use polenta so it was a little grainy but it was cheesy, oniony, bacon deliciousness!

This is a great Vegan cookbook and has become one of my favourites, the recipes are delicious and filling although a few are quite time consuming (to make the Pasta bake I first had to make the mushroom soup & tofu chicken) but they are well worth it