Devoted Sriracha addicts know that this fiery red condiment adds the perfect spicy kick to their favorite foods. But for those who want to take it to the next level, Randy Clemens shows how versatile this garlicky, pungent sauce can be when paired with the almighty veggie in everything from breakfast to dessert, and appetizers to entrées.
These delicious plant-based recipes—from Stuffed Sriracha 'Shrooms, Sriracha-Cauliflower Mac 'n' Cheeze, and Cajun Quinoa Cakes with Lemon-Dill-Sriracha Rémoulade to Maple-Sriracha Doughnuts and Watermelon Sriracha Sangria—showcase an exciting range of fruits, grains, and veggies, without the processed fake meat found in many vegan recipes. Featuring 50 flavor-packed, inventive combinations of vegetables and Sriracha (with notes on how to adapt them for a gluten-free diet), The Veggie-Lover's Sriracha Cookbook will take your rooster sauce obsession to bold, new heights.
|Product dimensions:||7.36(w) x 7.22(h) x 0.66(d)|
About the Author
RANDY CLEMENS is the author of the best-selling Sriracha Cookbook and coauthor of The Craft of Stone Brewing Co. A graduate of the California School of Culinary Arts, Randy was previously an associate editor of Los Angeles magazine’s Digest blog and has written for numerous food publications including Gourmet, Saveur, Wine Enthusiast, Imbibe, Draft, Edible Westside, and BeerAdvocate. He lives in Southern California. Visit randyclemens.com and srirachabook.com for more information.
Read an Excerpt
I f*%#ing love vegetables! That, coupled with my addiction to Sriracha, is what ultimately led to the writing of this book. And while I am a firm believer in the righteous virtues of vegetarianism and veganism—of which, there are many—that isn’t the focus here. This book isn’t about labels; it’s not just for vegans or vegetarians. It’s for anyone who’s incurably passionate about the splendiferous flavors to be had straight from the ground, for anyone who’s picked up an eggplant or fennel bulb at the market and dreamed of the possibilities.
I’ve noticed that over the past decade, cooking and cooking instruction have become decidedly meat-centric, resulting in many home cooks forgetting—or, worse yet, never being taught—how to properly prepare and celebrate the glorious bounty of fruits, vegetables, grains, and legumes that we’re fortunate enough to have at our fingertips.
This problem is only compounded when people wrongfully believe that cooking without meat means replacing it with strange, texturized, overly processed soy-based products that have been extruded into shapes vaguely resembling meat, before being breaded and fried. Ugh. You wanna know the truth? I can’t stand most of that garbage. It’s generally pretty awful tasting, and it usually has very little to do with healthy, fresh ingredients.
And while I’ve certainly got a place in my kitchen for tempeh and tofu, I don’t like my meals to revolve around them. True, you’ll find them used within these pages, but only when I feel they can contribute something to the flavor and texture of my beloved veggies, right at the center of my plate.
If you love vegetables too, and a nice spicy kick to boot, let me be the first to congratulate you. You’ve found the right book. If you’ve had good vegetables at a friend’s house or while dining out but aren’t sure how to cook them properly at home, sweet! You’ve found the right book. And if you don’t like vegetables, I’m willing to bet it’s because you’ve only had them either overcooked or undercooked your entire life, in which case, you’ve finally found the right book!
Whatever your reasons for giving my cool little book a shot—health, ethical, environmental, economic, a devotion to anything and everything Sriracha-related, or simply curiosity—use these recipes with an open mind. Love them for all that they are, and for all that they aren’t. You’ll be glad you did!
Mouth on Fire Minestrone
Minestrone is a wonderful rustic Italian soup that doesn’t really have a prescribed recipe because it was traditionally made with whatever vegetables were available, and made thicker and heartier with beans and pasta. I beg you to use this version, which couldn’t be easier, as a starting point for your own imaginative creations based on whatever vegetables are fresh and in season at your market. Makes 4 to 6 servings
4 cups vegetable stock
1/4 cup Sriracha
6 Roma tomatoes, diced
3 carrots, chopped
3 stalks celery, chopped
1 red onion, diced
1 large zucchini, halved lengthwise and chopped
3 cloves garlic, minced
2 bay leaves
1 tablespoon minced fresh oregano, or 11/2 teaspoons dried
1-3/4 cups cooked cannellini beans, or 1 (15-ounce) can, undrained
1 bunch kale, stemmed and chopped
Juice of 1 lemon
Salt and freshly ground black pepper
In a large Dutch oven or soup pot over medium-high heat, combine the stock, Sriracha, tomatoes, carrots, celery, onion, zucchini, garlic, bay leaves, and oregano. Bring to a boil, then immediately lower the heat, cover, and simmer for 15 minutes. Discard the bay leaves. Stir in the beans and kale and cook until both are tender, 5 to 7 minutes. Stir in the lemon juice, then season with salt and pepper to taste. Serve immediately. Stored in the refrigerator, leftovers will keep for 1 week.
Table of ContentsAcknowledgments
Vegans, Vegetarians, and Celiacs, Oh My!
Sauces, Starters, and Snacks
Srirancha Dressing and Dip
Cock Sauce Cashew Cheeze
Burning Thai Bruschetta
Stuffed Sriracha ’Shrooms
Not Your Mama’s Party Mix
Southeast Meets Southwest Lettuce Cups
Soups and Stews
Five-Alarm Black Bean Soup
with Cilantro-Coconut Crema
Zippy Zucchini Zuppa with
Asparagus and Cannellini Beans
Srirachili Non Carne
Fiery Pho’´ Chay
Mouth on Fire Minestrone
Soon Dubu Jjigae
Salads and Sides
Sriracha Broccoli Slaw
Warm Dijon-Sriracha Potato Salad
with Toasted Hazelnuts
Stir-Fried Asparagus and Green Bean Salad
with Dyn-o-mite Dressing
Grilled Shishito Peppers
with Sriracha Satay Sauce
Spicy Tabbouleh-Stuffed Dolmas
Breakfast of Champions
Sriracha and Green Onion Biscuits
with Country Mushroom Gravy
Light My Fire Potato-Parsnip Latkes
Mean Quiche Florentine
California Benedict with
Sriracha-Cauliflower Mac ’n’ Cheeze
Curried Kale and Squash Risotto
Sriracha Sweet Potato Shepherd’s Pie
Maple-Sriracha Roasted Brussels Sprouts
with Cranberry Wild Rice
Braised Eggplant Tagine with Sriracha Harissa and Mint-Coconut Crema
Spicy California Rolls
Cajun Quinoa Cakes with
Ultimate Sriracha Veggie Burger
Jackfruit “Pulled Pork” Sammiches with Pickled Red Onion
Sam’s Jamaican Jerk Garbanzo Sliders
with Mango-Cucumber Relish
Dios Mio Tamales
Beer-Battered Fried Avocado Tacos
with Sriracha Curtido
Penne Puttanesca with Charred Broccolini
Desserts and Drinks
Super Simple Peanut Butter
and Sriracha Cookies
with Chocolate-Pecan Crust
Most Helpful Customer Reviews
Sriracha has become the latest darling of the culinary world...this addictive blend of chiles, vinegar and garlic is giving traditional hot sauce a run for its money on tables across the country. Hot on the heels of The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch, Veggie-Lover's Sriracha Cookbook has 50 vegan "rooster sauce" recipes from drinks and snacks to soups, salads, main dishes, breakfast ideas and desserts. You'll find something to please every palate; there's a healthy dash of the international, from Middle Eastern muhammara and hummus to the Mediterranean, Latin America, Caribbean, and Asia (pho sure!). One of the greatest features is that yes, this is a vegan cookbook, but each recipe comes with suggestions to adapt recipes for (lacto-ovo) vegetarians as well as gluten-free diets. It's a much-appreciated gesture; I do make vegan dishes from time to time, but I love that the substitutions are right there, so I don't have to mentally convert ground flaxseed and water to egg whites, or ponder how to make gluten-free panko substitutes. I tried four recipes: the Sriracha caponata (page 27), zippy zucchini zuppa with asparagus and cannellini beans (page 36), the Sriracha broccoli slaw (page 47), and the maple-Sriracha roasted Brussels sprouts with cranberry wild rice (page 87). Next up is the warm Dijon-Sriracha potato salad with toasted hazelnuts, spicy tabbouleh-stuffed dolmas, and the super simple peanut butter and Sriracha cookies w/ chocolate chips!For my recipe testing, I used two readily-available brands of Sriracha, the ubiquitous Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle and the new Trader Joe's Sriracha sauce. The cranberry wild rice is going to be my new Thanksgiving standby; it is an addictive blend of toothsome wild rice, cranberries, chopped pecans, and rosemary topped with caramelized Brussels sprouts (the rice minus the Brussels sprouts would make a great filling for halved acorn squash as a vegan holiday entrée). It also makes a stunning centerpiece if you take the time to arrange the Brussels sprouts in rows across the rice (I had uploaded a photo as an example, but Amazon recently disabled this feature). The broccoli slaw was a snap to throw together using bagged broccoli slaw from Trader Joe's; lacking fresh ginger, I threw in some slivered crystallized ginger, and the spicy bite complemented the slaw nicely. The zippy zucchini zuppa was exactly that; I loved the addition of asparagus late in the cooking, as it gave a lovely crunch and color to the soup. The caponata was the first time I'd tried making my own at home, and I loved the combination of sweet (from raisins) and tart (cider vinegar, tomato puree, Kalamata olives).The 50 recipes in "Veggie-Lover's Sriracha Cookbook" offer tasty and quick ways to add more fresh veggies into your diet with a splash of Sriracha. This is comfort food at its best, from Sriracha-cauliflower mac n' cheeze and banh xeo (Vietnamese "crepes" filled with savory fillings) to curried kale and squash risotto, to some snappy tipples like watermelon-Sriracha sangria and mango-Sriracha margaritas that are a perfect way to beat the summer heat. Best of all, Randy's recipes inspired me to start creating my own vegetarian Sriracha-spiked creations!