140 pages, 7.26 × 7.29 × 0.64 in
July 2, 2013
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 don’t like my meals to revolve around them. True, you’ll find them used within these pages,
Table of Contents
Acknowledgments Introduction Sriracha 101 Vegans, Vegetarians, and Celiacs, Oh My! Sauces, Starters, and SnacksHomemade 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 StewsFive-Alarm Black Bean Soup with Cilantro-Coconut Crema Zippy Zucchini Zuppa withAsparagus and Cannellini Beans Srirachili Non Carne Fiery Pho’´ Chay Mouth on Fire Minestrone Soon Dubu Jjigae Salads and SidesSriracha 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 ChampionsSriracha and Green Onion Biscuits with Country Mushroom Gravy Light My Fire Potato-Parsnip Latkes Mean Quiche Florentine California Benedict with Sriracha-Chive Hollandaise Sriracha Shakshuka Bánh Xèo Main dishesSriracha-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 Lemon-Dill-S
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.
“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 we carnivores will also enjoy. He knows better than anyone that Sriracha unites us all.” —Sara Kate Gillingham-Ryan, founding editor, T