The Sriracha Cookbook Blog
Recipe: Raw Brussels Sprout Salad with Sriracha-Maple Vinaigrette
For longer than I care to admit, I’ve been talking about how I wanted to head to my local farmers market every week, buy some organic produce, bring it home, make up an impromptu vegan recipe, and post it to my personal blog (that I was never updating). I finally pulled the trigger a few weeks back, and this delightful recipe is my third installment.
Beautiful purple Brussels sprouts (which I didn’t even know existed) combined with their more familiar green cousins, red onion, Pink Lady apples, raw walnuts, and a divine maple-Sriracha vinaigrette to make one helluva delicious salad.
Get the recipe here:Raw Brussels Sprout Salad recipe with Sriracha-Maple Vinaigrette [RandyClemens.com]

Recipe: Raw Brussels Sprout Salad with Sriracha-Maple Vinaigrette

For longer than I care to admit, I’ve been talking about how I wanted to head to my local farmers market every week, buy some organic produce, bring it home, make up an impromptu vegan recipe, and post it to my personal blog (that I was never updating). I finally pulled the trigger a few weeks back, and this delightful recipe is my third installment.

Beautiful purple Brussels sprouts (which I didn’t even know existed) combined with their more familiar green cousins, red onion, Pink Lady apples, raw walnuts, and a divine maple-Sriracha vinaigrette to make one helluva delicious salad.

Get the recipe here:
Raw Brussels Sprout Salad recipe with Sriracha-Maple Vinaigrette [RandyClemens.com]


RECIPE: Sriracha Shrimp and Noodle Soup 
Doesn’t this recipe look divine? Rich with shiitake mushrooms, fresh ginger, sesame, cilantro, tomatoes, peanuts, and our belovèd Sriracha… I just found it on the Stonewall Kitchen web site and I have to say: it sounds absolutely delicious!
For anyone looking to make this vegetarian- and vegan-friendly, feel free to swap in vegetable broth (or water) for the chicken stock and sub broccoli/cauliflower florets or cubes of tofu for the shrimp, but be sure to sauté them with the other chopped veggies and mushrooms so they can cook through.
Get the recipe here:Sriracha Shrimp and Noodle Soup – Serves 4-6 [via Stonewall Kitchen]

RECIPE: Sriracha Shrimp and Noodle Soup 

Doesn’t this recipe look divine? Rich with shiitake mushrooms, fresh ginger, sesame, cilantro, tomatoes, peanuts, and our belovèd Sriracha… I just found it on the Stonewall Kitchen web site and I have to say: it sounds absolutely delicious!

For anyone looking to make this vegetarian- and vegan-friendly, feel free to swap in vegetable broth (or water) for the chicken stock and sub broccoli/cauliflower florets or cubes of tofu for the shrimp, but be sure to sauté them with the other chopped veggies and mushrooms so they can cook through.

Get the recipe here:
Sriracha Shrimp and Noodle Soup – Serves 4-6 [via Stonewall Kitchen]


"TRU-ly Pickled" Sriracha cocktail recipe
I “might” have been daydrinking a little at Greenbar Distillery. This DELICIOUS cocktail—called “TRU-ly Pickled”—is made with 1 3/4 oz TRU Organic Garden vodka, 1/4 oz FRUITLAB Organic Ginger Liqueur, 1/2 oz simple syrup, 3/4 oz lemon juice, 1/2 oz Bruce’s Prime Pickle Dill “Pickle Back” juice, and 9 dashes of Sriracha. Shake it all with ice and strain into a rocks glass over more ice. Cheers!

"TRU-ly Pickled" Sriracha cocktail recipe

I “might” have been daydrinking a little at Greenbar Distillery. This DELICIOUS cocktail—called “TRU-ly Pickled”—is made with 1 3/4 oz TRU Organic Garden vodka, 1/4 oz FRUITLAB Organic Ginger Liqueur, 1/2 oz simple syrup, 3/4 oz lemon juice, 1/2 oz Bruce’s Prime Pickle Dill “Pickle Back” juice, and 9 dashes of Sriracha. Shake it all with ice and strain into a rocks glass over more ice. Cheers!


RECIPE: Whisky Sriracha Candy Hearts 
Looking for the tastiest way to say “I love you” on Valentine’s Day? I think Whisky Sriracha Candy Hearts ought to do the trick! 
Spice up your Hallmark holiday by making the glorious recipe developed by the awesome blog “Olives for Dinner: Vegan Recipes and Photography”: 
Whisky-Sriracha Candy Hearts recipe

RECIPE: Whisky Sriracha Candy Hearts 

Looking for the tastiest way to say “I love you” on Valentine’s Day? I think Whisky Sriracha Candy Hearts ought to do the trick!

Spice up your Hallmark holiday by making the glorious recipe developed by the awesome blog “Olives for Dinner: Vegan Recipes and Photography”

Whisky-Sriracha Candy Hearts recipe


Recipe: Sriracha Honey Roasted Green Beans 
These spicy roasted green beans look delicious, and they also cook up in a jiffy! A mere five ingredients—soy sauce, honey, Sriracha, sesame oil, and black pepper—get mixed together, tossed with green beans, and thrown into the oven for 8-12 minutes. I think I can handle that! (Though I’d probably throw in a few cloves of minced garlic right when they came out of the oven.)
This recipe, from the blog “Barefeet in the Kitchen” is already vegetarian and can easily be made vegan by swapping agave nectar (or similar) for the honey. If you’re looking to avoid gluten, feel free to substitute Bragg Liquid Aminos for the soy sauce, or look for raw coconut aminos if you’d rather it be gluten- AND soy-free.
Serve as a delightful side dish, or atop a bowl of brown rice/quinoa/etc. for a hearty vegetable entrée!
Sriracha Honey Roasted Green Bean recipe [via Barefeet in the Kitchen]

Recipe: Sriracha Honey Roasted Green Beans 

These spicy roasted green beans look delicious, and they also cook up in a jiffy! A mere five ingredients—soy sauce, honey, Sriracha, sesame oil, and black pepper—get mixed together, tossed with green beans, and thrown into the oven for 8-12 minutes. I think I can handle that! (Though I’d probably throw in a few cloves of minced garlic right when they came out of the oven.)

This recipe, from the blog “Barefeet in the Kitchen” is already vegetarian and can easily be made vegan by swapping agave nectar (or similar) for the honey. If you’re looking to avoid gluten, feel free to substitute Bragg Liquid Aminos for the soy sauce, or look for raw coconut aminos if you’d rather it be gluten- AND soy-free.

Serve as a delightful side dish, or atop a bowl of brown rice/quinoa/etc. for a hearty vegetable entrée!

Sriracha Honey Roasted Green Bean recipe [via Barefeet in the Kitchen]