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THE
VEGGIE-LOVER’S
SRIRACHA COOKBOOK 50 Vegan “Rooster Sauce” Recipes That Pack a Punch
Randy Clemens photography by
Leo Gong
TEN SPEED PRESS
Berkeley
CONTENTS Acknowledgments vii
SOUPS AND STEWS
CONTENTS Acknowledgments vii
SOUPS AND STEWS
Introduction 1
Five-Alarm Black Bean Soup Five-Alarm with Cilantro Cil antro-Coconut -Coconut Crema 34
Sriracha 101 3 Vegans, Vegetarians, and Celiacs, Oh My! 7
Zippy Zucchini Zuppa with Asparagus and Cannellini Beans 36
SAUCES, STARTERS, AND SNACKS
SriraCHILI Non Carne 37
Homemade Sriracha 16 Sriracha Aioli 17 SriRANCHa 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 ’Shrooms 28
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 Toaste d Hazelnuts Hazel nuts 52 Stir-Fried Stir-F ried Asparagus and Green Bean Salad with Dyn-o-mit D yn-o-mitee Dressing 54
Not Your Mama’s Party Mix 30
Grilled Shishito Peppers with wit h Sriracha Satay Sat ay Sauce 57
Southeast Meets Southwest Lett uce Cups 31
Spicy Tabbouleh-Stuffed Tabbouleh-Stuffed Dolmas 59
Ultimate Sriracha Ve Veggie ggie Burger 97 Jackf ruit “Pulled Pork” Sammiches Jackfruit Samm iches with wit h Pickled Red Onion 99 Sam’s Jamaican Sam’s Jamaica n Jerk Garbanzo Sliders with wit h Mango-Cucumber Mango-Cuc umber Relish Re lish 102 Dios Mio Tamales 105
Ultimate Sriracha Ve Veggie ggie Burger 97 Jackf ruit “Pulled Pork” Sammiches Jackfruit Samm iches with wit h Pickled Red Onion 99 Sam’s Jamaican Sam’s Jamaica n Jerk Garbanzo Sliders with wit h Mango-Cucumber Mango-Cuc umber Relish Re lish 102 Dios Mio Tamales 105
BREAKFAST OF CHAMPIONS Sriracha and Green Onion Biscuits with Countr y Mushroom Grav y 62 Light My Fire Potato-Parsnip Latkes 64 Mean Quiche Flore Florentine ntine 66
Beer-Battered Fried Avocado Tacos with wit h Sriracha Srirach a Curt ido 109 Penne Puttanesca with Charred Char red Broccolini 111
DESSERTS AND DRINKS
California Benedict with Sriracha-Chive Sriracha-C hive Hollandaise 69
WatermelonWa termelon-Sriracha Sriracha Sangria 116
Sriracha Shakshuka 71
Super Simple Peanut Butter and Sriracha Cookies 119
Bánh Xèo 75
MAIN DISHES
Mango-Sriracha Mango-S riracha Margarita Margar ita 118
Pumpkin-Sriracha Cheezecake with wit h Chocolate-Pecan Chocolate-Pec an Crust 120
Sriracha-Cauliflower Mac ’n’ Cheeze 80
Upside-Down PineappleSriracha Cake 123
Curried Kale and Squash Risotto 82
Maple-Sriracha Doughnuts 125
Sriracha Sweet Potato Shepherd’s Pie 84 Maple-Sriracha Roasted Brussels Sprouts with wit h Cranberry Cranber ry Wild Rice Ric e 87 Braised Eggplant Tagine with Sriracha Harissa and Mint-Coconut Crema 89 Spicy Spi cy California Cali fornia Rolls 92 Cajun Quinoa Cakes with Lemon-Dill-Sriracha Rémoulade 94
Index 127
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 brussels 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 fir st bite of this new version, ver sion, I realized that serving the brussels sprouts
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 brussels 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 fir st bite of this new version, ver sion, I realized that serving the brussels sprouts atop my favorite wild rice dish would create a stunning entrée.
Cranberry Wild Rice
MAKES 4 TO 6 SERVINGS
To make the rice, r ice, heat the oil in a large
2 tablespoons extra-virgin olive oil
Dutch oven or pot over medium-high heat.
1 small red onion, diced
Add the onion and sauté until soft ened, 5 to
3 cloves garlic, minced 2 bay leaves 1 1/2 cups wild rice 3 1/2 cups vegetable stock 1/2
cup unsweetened dried cranberries
1/4
cup chopped raw walnuts 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
7 minutes. Add the garlic and bay leaves and sauté just until the garlic is frag rant, about 30 seconds. seconds. Add the rice and stir until u ntil evenly coated. Continue to cook, stirring stirri ng occasionally, until the rice is slightly toasted and has a nutty aroma, about 3 minutes. Pour in 1 cup of the stock to deglaze t he pan, using a wooden spoon to scrape scr ape up all t he stubborn, stubbor n, tastyy brown bits. Add tast Add the remaining 21/2 cups
3 tablespoons extra-virgin olive oil
of stock and the cranberries. cranberr ies. Bring to a boil,
3 tablespoons Sriracha
then immediately lower the heat, cover, and
1 1/2 tablespoons Bragg Liquid Aminos or low-sodium soy sauce Juice of 1 lime 1 pound brussels sprouts, trimmed and halved lengthwise
simmer until t he rice is tender and some of the grains gra ins have popped, 50 to 60 minutes. Uncover and fluff with a fork. Simmer for 5 minutes, stirring st irring occasionally occasionally.. Remove from the heat and drain off any excess liquid.
Chopped fresh flat-leaf parsley parsley,, for garnish (optional)
CONTINUED
Main Dishes
MAPLE-SRIRACHA ROASTED BRUSSELS SPROUTS WITH CRANBERRY WILD RICE, continued While the rice is cooki ng, prepare prepare the
To finish the rice and serve, add the
brussels sprouts. Preheat the oven to 375°F.
walnuts t o the rice r ice without wit hout stir ring. Cover
In a large bowl, combine the maple syrup,
and let stand for 5 minutes. m inutes. Add the rose-
oil, Sriracha, liquid aminos, and lime juice
mary and fluff with a fork to combine.
and whisk until well blended. blended. Add the brus-
Season with salt and pepper to t aste. Serve
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MAPLE-SRIRACHA ROASTED BRUSSELS SPROUTS WITH CRANBERRY WILD RICE, continued While the rice is cooki ng, prepare prepare the brussels sprouts. Preheat the oven to 375°F.
walnuts t o the rice r ice without wit hout stir ring. Cover
In a large bowl, combine the maple syrup,
and let stand for 5 minutes. m inutes. Add the rose-
oil, Sriracha, liquid aminos, and lime juice
mary and fluff with a fork to combine.
and whisk until well blended. blended. Add the brus-
Season with salt and pepper to t aste. Serve
sels sprouts sprouts and toss until u ntil evenly coated.
the brussels sprouts over the rice, garnished
Using Usin g a slotted spoon, transfer the brussels
with a healthy drizzle of the reserved maple-
sprouts to a nonstick or parchment-lined
Sriracha dressing and a sprinkling of
rimmed baking sheet or a large cast-iron
parsley.
skillet and spread them in a single layer. Reserve any liquid left in t he bowl. Bake the brussels sprouts for about 25 minutes, until tender and browned.
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To finish the rice and serve, add the
the veg gie-lo gie-lover’s ver’s sriracha cookbook
V You can use honey in place of the maple
syrup if you wish. Raw orange blossom honey would be especially nice.
ULTIMATE SRIRACHA VEGGIE BURGER Remove any preconceived notions you may have about veggie burgers. This is not some frostbitten hockey puck of a patty that’s been sitting in your grocer’s freezer section for an eternity. Nay! This is a delicious handmade 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, Sriracha, all I can say is . . . you’re welcome in advance! MAKES 4 SERVINGS
ULTIMATE SRIRACHA VEGGIE BURGER Remove any preconceived notions you may have about veggie burgers. This is not some frostbitten hockey puck of a patty that’s been sitting in your grocer’s freezer section for an eternity. Nay! This is a delicious handmade 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, Sriracha, all I can say is . . . you’re welcome in advance! MAKES 4 SERVINGS
Sriracha-Cumin Aioli 1/4
cup vegan mayonnaise or Flax Flax Mayonnaise (page 17)
2 tablespoons Sriracha 2 teaspoons ground cumin
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
1 clove garlic, minced
To make the aioli, combine the vegan
Patties 1 3/4 cups cooked black beans, 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 1/4 cup
Sriracha
1 tablespoon Bragg Liquid Aminos or low-sodium soy sauce 2 teaspoons teaspoons freshly ground black pepper 1 to 11/2 cups fresh bread crumbs
mayonnaise, Sriracha, Sriracha, cumin, and garlic in a small bowl and stir until well combine combined. d. Cover and refrigerate until ready t o 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 severa l minutes, unt il a gel forms. Heat the oil in a large cast-iron or nonstick skillet over medium-high heat. Add the CONTINUED
Main Dishes
ULTIMATE SRIRACHA VEGGIE BURGER, continued onion and sauté until softened, 5 to 7 mi n-
Lightly oil a grill or grill pan and pre-
utes. Add the mushrooms and sauté until
heat to medium-high heat. Using a meta l
they have given off their moisture and begin
spatula, gently transfer the patties onto the
to brown, 5 to 7 minutes. mi nutes. Remove from the
grill. gril l. Cook until well browned on both sides,
heat and let cool slightly.
about 10 minutes total, tota l, gently flipping once
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ULTIMATE SRIRACHA VEGGIE BURGER, continued onion and sauté until softened, 5 to 7 mi n-
Lightly oil a grill or grill pan and pre-
utes. Add the mushrooms and sauté until
heat to medium-high heat. Using a meta l
they have given off their moisture and begin
spatula, gently transfer the patties onto the
to brown, 5 to 7 minutes. mi nutes. Remove from the
grill. gril l. Cook until well browned on both sides,
heat and let cool slightly.
about 10 minutes total, tota l, gently flipping once
Transfer to a food processor and add the beans, flaxseed gel, cilant ro, garlic, Sriracha, liquid aminos, pepper, and 1 cup
about halfway through. Lightly toast buns in the last minute or t wo of cooking if desired. To assemble assemble the burger, burg er, spread the aioli
of bread crumbs. Pulse just until combined,
on the top and bottom bott om of each bun. Load
wit h some som e chunk chu nk y be an bit bitss st il illl inta in tact. ct.
each up with a patty, a small handful of aru-
Form the mixt ure into 4 patties and let sit
gula, and a nd one-fourth one-fourth of the t he red bell pepper
whi le you prehe preheat at t he gri g rill. ll. If t he patt pa tt ies
and avocado. Serve immediately. immedi ately.
aren’t firm enough to hold their shape, incorporate additional bread crumbs by hand, then form into patties again.
GF Substitute almond flour for bread
crumbs. Use gluten-free hamburger buns, or wrap your topped burgers in large leaves of iceberg, Boston, or Bibb lettuce.
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the veggie-lover’s sriracha cookbook
In loving memory of Nana Norma, Papa Dave, Uncle Dave, Aunt Ginny, Uncle Len, and Nana Nancy
In loving memory of Nana Norma, Papa Dave, Uncle Dave, Aunt Ginny, Uncle Len, and Nana Nancy
Copyright © 2013 by Randy Clemens Photographs copyright © 2013 by Leo Gong
Library of Congress Cataloging-inCat aloging-inPublication Data is on file with the publisher
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.crownpubl www .crownpublishing.com ishing.com www.tenspeed.com www .tenspeed.com
Hardcover ISBN: 978-1-60774-460-3 eBook ISBN: 978-1-60774-461-0
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.
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
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