The Veggie-Lover's Sriracha Cookbook - Recipes

7/28/2019 The Veggie-Lover's Sriracha Cookbook - Recipes

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TEN SPEED PRESS

Berkeley

Randy Clemens

photography by Leo Gong

THE VEGGIE-LOVERS

SRIRACHACOOKBOOK

50 Vegan Rooster Sauce Recipes That Pack a Punch


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Acknowledgments vii

Introduction 1

Sriracha 101 3

Vegans, Vegetarians, and Celiacs, Oh My! 7

SAUCES, STARTERS, AND SNACKS

Homemade Sriracha 16

Sriracha Aioli 17SriRANCHa Dressing and Dip 18

Sriracha Ketchup 18

Sriracha Pesto 19

Cock Sauce Cashew Cheeze 20

Sriracha-Cucumber Hummus 22

Sriracha-Mango Guacamole 23

Burning Thai Bruschetta 25

Sriracha Muhammara 26

Sriracha Caponata 27

Stuffed Sriracha Shrooms 28

Not Your Mamas Party Mix 30

Southeast Meets Southwest Lettuce Cups 31

SOUPS AND STEWS

Five-Alarm Black Bean Soup

with Cilantro-Coconut Crema 34

Zippy Zucchini Zuppa with

Asparagus and Cannellini Beans 36

SriraCHILI Non Carne 37

Fiery Pho Chay 39

Mouth on Fire Minestrone 41

Soon Dubu Jjigae 42

SALADS AND SIDES

Sriracha Broccoli Slaw 47

Kicked-Up Caprese 48

Edamame-Sriracha Succotash 50

Warm Dijon-Sriracha Potato Salad

with Toasted Hazelnuts 52

Stir-Fried Asparagus and Green Bean Saladwith Dyn-o-mite Dressing 54

Grilled Shishito Peppers

with Sriracha Satay Sauce 57

Spicy Tabbouleh-Stuffed Dolmas 59

CONTENTS


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BREAKFAST OF CHAMPIONS

Sriracha and Green Onion Biscuits

with Countr y Mushroom Gravy 62

Light My Fire Potato-Parsnip Latkes 64

Mean Quiche Florentine 66

California Benedict with

Sriracha-Chive Hollandaise 69

Sriracha Shakshuka 71

Bnh Xo 75

MAIN DISHES

Sriracha-Cauliflower Mac n Cheeze 80

Curried Kale and Squash Risotto 82

Sriracha Sweet Potato Shepherds Pie 84

Maple-Sriracha Roasted Brussels Sprouts

with Cranberry Wild Rice 87Braised Eggplant Tagine with Sriracha Harissa

and Mint-Coconut Crema 89

Spicy California Rolls 92

Cajun Quinoa Cakes with

Lemon-Dill-Sriracha Rmoulade 94

Ultimate Sriracha Veggie Burger 97

Jackfruit Pulled Pork Sammiches

with Pickled Red Onion 99

Sams Jamaican Jerk Garbanzo Sliders

with Mango-Cucumber Relish 102

Dios Mio Tamales 105

Beer-Battered Fried Avocado Tacos

with Sriracha Curtido 109

Penne Puttanesca with Charred Broccolini 111

DESSERTS AND DRINKS

Watermelon-Sriracha Sangria 116

Mango-Sriracha Margarita 118

Super Simple Peanut Butterand Sriracha Cookies 119

Pumpkin-Sriracha Cheezecake

with Chocolate-Pecan Crust 120

Upside-Down Pineapple-

Sriracha Cake 123

Maple-Sriracha Doughnuts 125

Index 127


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Main Dishes 87

MAPLE-SRIRACHA ROASTED BRUSSELS

SPROUTS WITH CRANBERRY WILD RICE

While I wish I could take all the credit for the unique blend of flavors here, the inspiration for the brus-

sels sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as

a side dish, but after taking my first bite of this new version, I realized that serving the brussels sprouts

atop my favorite wild rice dish would create a stunning entre. MAKES 4 TO 6 SERVINGS

Cranberry Wild Rice 2 tablespoons extra-virgin olive oil

1 small red onion, diced

3 cloves garlic, minced

2 bay leaves

11/2cups wild rice

31/2cups vegetable stock

1/2 cup unsweetened dried cranberries 1/4 cup chopped raw walnuts or pecans

2 tablespoons minced fresh rosemary

Salt and freshly ground black pepper

Brussels Sprouts 1/2 cup Grade B maple syrup or raw agave nectar

3 tablespoons extra-virgin olive oil

3 tablespoons Sriracha

11/2 tablespoons Bragg Liquid Aminos or

low-sodium soy sauce

Juice of 1 lime

1 pound brussels sprouts, trimmed and

halved lengthwise

Chopped fresh flat-leaf parsley, for garnish

(optional)

To make the rice, heat the oil in a large

Dutch oven or pot over medium-high heat.

Add the onion and saut until softened, 5 to

7 minutes. Add the garlic and bay leaves and

saut just until the garlic is fragrant, about

30 seconds. Add the rice and stir until evenly

coated. Continue to cook, stirring occasion-ally, until the rice is slightly toasted and has

a nutty aroma, about 3 minutes. Pour in

1 cup of the stock to deglaze the pan, using a

wooden spoon to scrape up all the stubborn,

tasty brown bits. Add the remaining 21/2cups

of stock and the cranberries. Bring to a boil,

then immediately lower the heat, cover, and

simmer until the rice is tender and some of

the grains have popped, 50 to 60 minutes.

Uncover and fluff with a fork. Simmer for

5 minutes, stirring occasionally. Remove

from the heat and drain off any excess liquid.

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the veggie-lovers sriracha cookbook88

While the rice is cooking, prepare the

brussels sprouts. Preheat the oven to 375F.

In a large bowl, combine the maple syrup,

oil, Sriracha, liquid aminos, and lime juice

and whisk until well blended. Add the brus-

sels sprouts and toss until evenly coated.

Using a slotted spoon, transfer the brussels

sprouts to a nonstick or parchment-lined

rimmed baking sheet or a large cast-iron

skillet and spread them in a single layer.

Reserve any liquid left in the bowl. Bake the

brussels sprouts for about 25 minutes, until

tender and browned.

To finish the rice and serve, add the

walnuts to the rice without stirring. Cover

and let stand for 5 minutes. Add the rose-

mary and fluff with a fork to combine.

Season with salt and pepper to t aste. Serve

the brussels sprouts over the rice, garnished

with a healthy drizzle of the reserved maple-

Sriracha dressing and a sprinkling of

parsley.

You can use honey in place of the maple

syrup if you wish. Raw orange blossom

honey would be especially nice.

MAPLE-SRIRACHA ROASTED BRUSSELS SPROUTS

WITH CRANBERRY WILD RICE, continued

V


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Main Dishes 9

ULTIMATE SRIRACHA VEGGIE BURGER

Remove any preconceived notions you may have about veggie burgers. This is not some frostbitten

hockey puck of a patty thats been sitting in your grocers freezer section for an eternity. Nay! This is

a delicious handmade treasure, bursting with moisture and flavor thanks to the mixture of black beans

and fresh mushrooms. Topped with arugula, roasted red bell pepper, avocado, and aioli seasoned with

cumin and Sriracha, all I can say is . . . youre welcome in advance! MAKES 4 SERVINGS

Sriracha-Cumin Aioli 1/4 cup vegan mayonnaise or Flax Mayonnaise

(page 17)

2 tablespoons Sriracha

2 teaspoons ground cumin

1 clove garlic, minced

Patties

13/4 cups cooked black beans, or 1 (15-ounce)can, rinsed and drained

1 tablespoon ground flaxseeds

3 tablespoons water

3 tablespoons extra-virgin olive oil

1 cup diced red onion

8 ounces cremini or button mushrooms,

thinly sliced

2 tablespoons minced fresh cilantro

2 cloves garlic, peeled

1/4cup Sriracha

1 tablespoon Bragg Liquid Aminos or

low-sodium soy sauce

2 teaspoons freshly ground black pepper

1 to 11/2cups fresh bread crumbs

4 sesame seed buns or ciabatta rolls

Arugula leaves, for serving

1 roasted red bell pepper, cut into long strips

1 ripe Hass avocado, pitted and sliced just

before serving

To make the aioli, combine the vegan

mayonnaise, Sriracha, cumin, and garlic in

a small bowl and stir until well combined.

Cover and refrigerate until ready to use.

To make the patties, spread the rinsed

and drained beans in a single layer on a clean

kitchen towel or paper towels. Cover with an

additional towel or more paper towels and

pat dry.

In a small bowl, mix the flaxseeds and

water and let sit for several minutes, until a

gel forms.

Heat the oil in a large cast-iron or non-

stick skillet over medium-high heat. Add the

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onion and saut until softened, 5 to 7 min-

utes. Add the mushrooms and saut until

they have given off their moisture and begin

to brown, 5 to 7 minutes. Remove from the

heat and let cool slightly.

Transfer to a food processor and add

the beans, flaxseed gel, cilantro, garlic,

Sriracha, liquid aminos, pepper, and 1 cup

of bread crumbs. Pulse just until combined,

with some chunk y bean bits st ill intact.

Form the mixture into 4 patties and let sit

while you preheat the grill. If t he patt ies

arent firm enough to hold their shape,

incorporate additional bread crumbs by

hand, then form into patties again.

Lightly oil a grill or grill pan and pre-

heat to medium-high heat. Using a metal

spatula, gently transfer the patties onto the

gril l. Cook until well browned on both sides,

about 10 minutes total, gently flipping once

about halfway through. Lightly toast buns in

the last minute or two of cooking if desired.

To assemble the burger, spread the aioli

on the top and bottom of each bun. Load

each up with a patty, a small handful of aru-

gula, and one-fourth of the red bell pepper

and avocado. Serve immediately.

Substitute almond flour for breadcrumbs. Use gluten-free hamburger buns,

or wrap your topped burgers in large leaves

of iceberg, Boston, or Bibb lettuce.

ULTIMATE SRIRACHA VEGGIE BURGER, continued

GF


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Copyright 2013 by Randy Clemens

Photographs copyright 2013 by Leo Gong

All rights reserved.

Published in the United States by

Ten Speed Press, an imprint of the

Crown Publishing Group, a division

of Random House, Inc., New York.

www.crownpublishing.com

www.tenspeed.com

Ten Speed Press and the Ten Speed Press

colophon are registered trademarks ofRandom House, Inc.

Library of Congress Cataloging-in-

Publication Data is on file with the publisher

Hardcover ISBN: 978-1-60774-460-3

eBook ISBN: 978-1-60774-461-0

Printed in China

Design by Chloe Rawlins

Food styling by Karen Shinto

Prop styling by Carol Hacker

Photography assisting by Amanda Hibbert

and Agustina Peretta

10 9 8 7 6 5 4 3 2 1

First Edition

In loving memory of

Nana Norma, Papa Dave, Uncle Dave,

Aunt Ginny, Uncle Len, and Nana Nancy


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