If you’re around L.A., I hope you can make it to the book release party at Golden Road Brewing that night!
Not just for vegans and vegetarians, this new book—a delightful companion to the original Sriracha Cookbook (if I may say so myself)—is for anyone who loves vegetables, and is curious about incorporating more of them into their cooking. No gross fake meat soy nugget crap here, just wonderful veggies, fruits, beans, and grains! (Tofu and tempeh do make the occasional appearance… but it’s for the best.)
From the back cover:
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.
Brooklyn’s 606 R&D restaurant just got their phenomenal sounding breakfast recipe shared by The New York Times. It sounds so good, I just might have to have it for dinner tonight!
“The premise is simple: you sauté chopped store-bought kimchi in a pan, then add beaten eggs. What elevates this from your standard brunch is the sriracha syrup, made from simmered rice vinegar and sugar spiked with thick red hot sriracha chili sauce[.]”
If you’re not already checking out the divine vegan recipes and stunning photography on the Olives for Dinner blog, might I recommend you do so ASAP?
The latest and greatest is this Glazed Tofu with Sriracha Pearls recipe, made even cooler thanks to the molecular gastronomy fun you get to have with some simple spherification techniques! And yes, it’s all vegetarian- and vegan-friendly! Hooray!
As the blogess doth profess on her site:
“Here I’ve created sriracha pearls, which were then dropped into a viscous and sweet glaze over well-seared tofu cubes. Instead of producing an even heat level throughout, these pearls created tiny yet fiery pops of isolated heat in each bite.”
Jackie Dodd over at Domestic Fits is awesome. Besides making some stellar recipes for that blog, she also runs another blog called The Beeroness that holds a veritable treasure of delicious recipes that incorporate craft beer.
You know the old movie theater trick… a guy drilling a hole in the bottom of the popcorn box to get himself a good time? (Did anyone ever actually do this?) Well, I’m sure there’s some kind of cock sauce joke I can make here, but I’m writing this way too early in the morning to be that clever. Enjoy your popcorn!
This milkshake will definitely bring all the boys to the yard. The simple recipe mixes black cherry soda, fresh orange juice, morello cherries, French vanilla ice cream, and “TJ’s Sriracha Sauce.” Wait… Trader Joe’s has their own private label Sriracha sauce?! Since when?!