The Veggie-lover's Sriracha Cookbook: 50 Vegan Rooster Sauce Recipes That Pack A Punch

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The Veggie-lover's Sriracha Cookbook: 50 Vegan Rooster Sauce Recipes That Pack A Punch

by Randy Clemens

Ten Speed Press | July 2, 2013 | Hardcover

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A vegan/vegetarian companion to the successful Sriracha Cookbook, featuring 50 inventive, vegetable-based recipes with gluten-free variations. 

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, 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.

Format: Hardcover

Dimensions: 140 pages, 2.86 × 2.87 × 0.25 in

Published: July 2, 2013

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1607744600

ISBN - 13: 9781607744603

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– More About This Product –

The Veggie-lover's Sriracha Cookbook: 50 Vegan Rooster Sauce Recipes That Pack A Punch

by Randy Clemens

Format: Hardcover

Dimensions: 140 pages, 2.86 × 2.87 × 0.25 in

Published: July 2, 2013

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1607744600

ISBN - 13: 9781607744603

Read from the Book

Introduction 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 do
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Table of Contents

Acknowledgments  Introduction   Sriracha 101   Vegans, Vegetarians, and Celiacs, Oh My!   Sauces, Starters, and Snacks Homemade Sriracha   Sriracha Aioli   Srirancha Dressing and Dip   Sriracha Ketchup   Sriracha Pesto   Cock Sauce Cashew Cheeze   Sriracha-Cucumber Hummus  Sriracha-Mango Guacamole   Burning Thai Bruschetta   Sriracha Muhammara   Sriracha Caponata   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   Kicked-Up Caprese   Edamame-Sriracha Succotash   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  
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From the Publisher

A vegan/vegetarian companion to the successful Sriracha Cookbook, featuring 50 inventive, vegetable-based recipes with gluten-free variations. 

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, 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.

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 is 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.

Editorial Reviews

   “I’m not a vegan.  I’m not even a vegetarian. That being said, I love this book.  It’s packed with creative, tasty ways to cook with (and make your own) Sriracha sauce. If you’re a fan of the combustible-yet-delicious sauce known as Sriracha, these recipes are for you.” —Matt Inman, creator of TheOatmeal.com   “If you need a jolt of veg-centric inspiration with Sriracha, piquant darling of the condiment world, this is your book. Randy insightfully works all sorts of new culinary angles, showing the versatility of the much-loved ‘rooster sauce’ beyond the squeeze.” —Heidi Swanson, author of Super Natural Every Day and creator of 101Cookbooks.com   “Randy has forever changed the culture of Sriracha, taking us beyond the bottle to explore the freshest vegetables of the season, cooking vibrant meals loaded with flavors and textures. His fresh recipes make each bite exciting, satisfying, fun, and memorable with the lingering, spicy kick of Sriracha. Gotta love him for that!” —Todd Porter and Diane Cu, WhiteOnRiceCouple.com   “I always have a bottle of Sriracha in my fridge and use it on everything, so the first thing I did with this book was make my own batch. Then I proceeded through the chapters, finding ways I never imagined before to bring this beloved elixir into my cooking. I salute Randy for daring to go veg, and for writing a book that
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