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

by Randy Clemens

Potter/TenSpeed/Harmony | July 2, 2013 | Hardcover

Not yet rated | write a review
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, 7.26 × 7.29 × 0.64 in

Published: July 2, 2013

Publisher: Potter/TenSpeed/Harmony

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1607744600

ISBN - 13: 9781607744603

Found in: Vegetarian

save 0%

  • In stock online
$19.99 list price

$19.98 ea online

eGift this item

Give this item in the form of an eGift Card.

+ what is this?

This item is eligible for FREE SHIPPING on orders over $25.
See details

Easy, FREE returns. See details

Item can only be shipped in Canada

Downloads instantly to your kobo or other ereading device. See details

All available formats:

Check store inventory (prices may vary)

Reviews

– More About This Product –

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

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

by Randy Clemens

Format: Hardcover

Dimensions: 140 pages, 7.26 × 7.29 × 0.64 in

Published: July 2, 2013

Publisher: Potter/TenSpeed/Harmony

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 don’t like my meals to revolve around them. True, you’ll find them used within these pages,
read more read less

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
read more read less

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 we carnivores will also enjoy. He knows better than anyone that Sriracha unites us all.” —Sara Kate Gillingham-Ryan, founding editor, T
read more read less