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The Veggie-Lover's Sriracha Cookbook

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50 Vegan "Rooster Sauce" Recipes that Pack a Punch

Written by Randy ClemensAuthor Alerts:  Random House will alert you to new works by Randy Clemens

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List Price: $10.99

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On Sale: July 02, 2013
Pages: 140 | ISBN: 978-1-60774-461-0
Published by : Ten Speed Press Potter/TenSpeed/Harmony
The Veggie-Lover's Sriracha Cookbook Cover

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ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
PRAISE PRAISE
Synopsis|Excerpt|Table of Contents
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Synopsis

A vegan/vegetarian companion to the successful Sriracha Cookbook, featuring 50 inventive, vegetable-based recipes with gluten-free variations. 

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.

Excerpt

Introduction
I f*%#ing love vegetables! That, coupled with my addiction to Sriracha, is what ultimately led to the writing of this book. And while I am a firm believer in the righteous virtues of vegetarianism and veganism—of which, there are many—that isn’t the focus here. This book isn’t about labels; it’s not just for vegans or vegetarians. It’s for anyone who’s incurably passionate about the splendiferous flavors to be had straight from the ground, for anyone who’s picked up an eggplant or fennel bulb at the market and dreamed of the possibilities.

I’ve noticed that over the past decade, cooking and cooking instruction have become decidedly meat-centric, resulting in many home cooks forgetting—or, worse yet, never being taught—how to properly prepare and celebrate the glorious bounty of fruits, vegetables, grains, and legumes that we’re fortunate enough to have at our fingertips.
This problem is only compounded when people wrongfully believe that cooking without meat means replacing it with strange, texturized, overly processed soy-based products that have been extruded into shapes vaguely resembling meat, before being breaded and fried. Ugh. You wanna know the truth? I can’t stand most of that garbage. It’s generally pretty awful tasting, and it usually has very little to do with healthy, fresh ingredients.

And while I’ve certainly got a place in my kitchen for tempeh and tofu, I don’t like my meals to revolve around them. True, you’ll find them used within these pages, but only when I feel they can contribute something to the flavor and texture of my beloved veggies, right at the center of my plate.

If you love vegetables too, and a nice spicy kick to boot, let me be the first to congratulate you. You’ve found the right book. If you’ve had good vegetables at a friend’s house or while dining out but aren’t sure how to cook them properly at home, sweet! You’ve found the right book. And if you don’t like vegetables, I’m willing to bet it’s because you’ve only had them either overcooked or undercooked your entire life, in which case, you’ve finally found the right book!

Whatever your reasons for giving my cool little book a shot—health, ethical, environmental, economic, a devotion to anything and everything Sriracha-related, or simply curiosity—use these recipes with an open mind. Love them for all that they are, and for all that they aren’t. You’ll be glad you did!

--------------------------------------------------------------------- 
 
Mouth on Fire Minestrone

Minestrone is a wonderful rustic Italian soup that doesn’t really have a prescribed recipe because it was traditionally made with whatever vegetables were available, and made thicker and heartier with beans and pasta. I beg you to use this version, which couldn’t be easier, as a starting point for your own imaginative creations based on whatever vegetables are fresh and in season at your market. Makes 4 to 6 servings
           
4 cups vegetable stock
1/4 cup Sriracha
6 Roma tomatoes, diced
3 carrots, chopped
3 stalks celery, chopped
1 red onion, diced
1 large zucchini, halved lengthwise and chopped
3 cloves garlic, minced
2 bay leaves
1 tablespoon minced fresh oregano, or 11/2 teaspoons dried
1-3/4 cups cooked cannellini beans, or 1 (15-ounce) can, undrained
1 bunch kale, stemmed and chopped
 Juice of 1 lemon
Salt and freshly ground black pepper
 
In a large Dutch oven or soup pot over medium-high heat, combine the stock, Sriracha, tomatoes, carrots, celery, onion, zucchini, garlic, bay leaves, and oregano. Bring to a boil, then immediately lower the heat, cover, and simmer for 15 minutes. Discard the bay leaves. Stir in the beans and kale and cook until both are tender, 5 to 7 minutes. Stir in the lemon juice, then season with salt and pepper to taste. Serve immediately. Stored in the refrigerator, leftovers will keep for 1 week.

Table of Contents

Acknowledgments 

Introduction  

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  
Bánh Xèo  

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 Rémoulade  
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  

Index
Randy Clemens

About Randy Clemens

Randy Clemens - The Veggie-Lover's Sriracha Cookbook
A graduate of the California School of Culinary Arts and a BJCP Recognized Beer Judge, Randy Clemens has written for GourmetSaveurBeerAdvocateDraftImbibeLos Angeles, and Wine Enthusiast. He is also the author of The Sriracha Cookbook and is the Public Relations Coordinator at Stone Brewing Co.
Praise

Praise

 
 “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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