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The Veggie-Lover's Sriracha Cookbook


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Table of Contents



Sriracha 101

Vegans, Vegetarians, and Celiacs, Oh My!

Sauces, Starters, and Snacks
Homemade 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 Stews
Five-Alarm Black Bean Soup
with Cilantro-Coconut Crema
Zippy Zucchini Zuppa with
Asparagus and Cannellini Beans
Srirachili Non Carne
Fiery Pho' Chay
Mouth on Fire Minestrone
Soon Dubu Jjigae

Salads and Sides
Sriracha 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 Champions
Sriracha 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
Banh Xeo

Main dishes
Sriracha-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-Sriracha Remoulade
Ultimate Sriracha Veggie Burger
Jackfruit "Pulled Pork" Sammiches
with Pickled Red Onion
Sam's Jamaican Jerk Garbanzo Sliders
with Mango-Cucumber Relish
Dios Mio Tamales
Beer-Battered Fried Avocado Tacos
with Sriracha Curtido
Penne Puttanesca with Charred Broccolini

Desserts and Drinks
Watermelon-Sriracha Sangria
Mango-Sriracha Margarita
Super Simple Peanut Butter
and Sriracha Cookies
Pumpkin-Sriracha Cheezecake
with Chocolate-Pecan Crust
Upside-Down Pineapple-
Sriracha Cake
Maple-Sriracha Doughnuts


About the Author

RANDY CLEMENS is the author of The Sriracha Cookbook and The Craft of Stone Brewing Co. A graduate of the California School of Culinary Arts, Randy is the associate editor of Los Angelesmagazine's Digest blog and has written for numerous food publications including Gourmet, Saveur, Wine Enthusiast, Imbibe, Draft, Edible Los Angeles, and BeerAdvocate. Visit www.randyclemens.com for more information.


"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, TheKitchn.com

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