The Veggie-Lover's Sriracha Cookbook50 Vegan "Rooster Sauce" Recipes that Pack a Punch

A graduate of the California School of Culinary Arts and a BJCP Recognized Beer Judge, Randy Clemens has written for Gourmet, Saveur, BeerAdvocate, Draft  Imbibe, Los Angeles, and Wine Enthusiast. He is also the author of The Sriracha Cookbook and is the Public Relations Coordinator at Stone Brewing Co.

“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

Watermelon-Sriracha Sangria

Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice

Watermelon-Sriracha Sangria

Makes 6 to 8 servings

8 cups cubed seedless watermelon

1 (750 ml) bottle dry unoaked white wine (such as Sauvignon Blanc or Pinot Grigio)

¹/₄ cup Calvados, light rum, or brandy

¹/₄ cup sugar

3 tablespoons Sriracha

2 limes, thinly sliced

12 fluid ounces natural ginger ale (such as Reed’s Original Ginger Brew)

Ice cubes, for serving

Fresh mint sprigs, for garnish

 

In a blende, puree 6 cups of the watermelon. Strain into a large pitcher.

 

Add the wine, Calvados, sugar, Sriracha, lime slices, and remaining 2 cups of watermelon.

 

Cover and refrigerate for at least 2 hours. (This can be made up to 2 days in advance.)

 

When ready to serve, give the mixture a healthy stir, then pour in the ginger ale. Put a few ice cubes in each glass, then fill with the sangria, making sure to get some lime and watermelon goodies in everyone’s cup. Garnish with a sprig of mint and serve immediately.

 

 

 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 bite of this new version, I realized that serving the Brussels sprouts atop my favorite wild rice dish would create a stunning entrée.

 

Makes 4 to 6 servi ngs

Cranberry Wild Rice

2 tablespoons extra-virgin olive oil

1 small red onion, diced

3 cloves garlic, minced

2 bay leaves

11/2 cups wild rice

31/2 cups vegetable stock

1/2 cup unsweetened dried cranberries

1/4 cup chopped raw 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

3 tablespoons extra-virgin olive oil

3 tablespoons Sriracha

11/2 tablespoons Bragg Liquid Aminos or low-sodium soy sauce

Juice of 1 lime

1 pound brussels sprouts, trimmed and halved lengthwise

Chopped fresh flat-leaf parsley, for garnish (optional)

 

 

To make the rice, heat the oil in a large Dutch oven or pot over medium-high heat. Add the onion and sauté until softened, 5 to 7 minutes. Add the garlic and bay leaves and sauté just until the garlic is fragrant, about 30 seconds. Add the rice and stir until evenly coated. Continue to cook, stirring occasionally, until the rice is slightly toasted and has a nutty aroma, about 3 minutes. Pour in 1 cup of the stock to deglaze the pan, using a wooden spoon to scrape up all the stubborn, tasty brown bits. Add the remaining 21/2 cups of stock and the cranberries. Bring to a boil, then immediately lower the heat, cover, and simmer until the rice is tender and some of the grains have popped, 50 to 60 minutes. Uncover and fluff with a fork. Simmer for 5 minutes, stirring occasionally. Remove from the heat and drain off any excess liquid.

 

While the rice is cooking, prepare the brussels sprouts. Preheat the oven to 375°F. In a large bowl, combine the maple syrup, oil, Sriracha, liquid aminos, and lime juice and whisk until well blended. Add the Brussels sprouts and toss until evenly coated. Using a slotted spoon, transfer the Brussels sprouts to a nonstick or parchment-lined  rimmed baking sheet or a large cast-iron skillet and spread them in a single layer. Reserve any liquid left in the bowl. Bake the brussels sprouts for about 25 minutes, until tender and browned.

 

To finish the rice and serve, add the walnuts to the rice without stirring. Cover and let stand for 5 minutes. Add the rosemary and fluff with a fork to combine. Season with salt and pepper to taste. Serve the brussels sprouts over the rice, garnished with a healthy drizzle of the reserved maple- Sriracha dressing and a sprinkling of parsley.

 

You can use honey in place of the maple syrup if you wish. Raw orange blossom honey would be especially nice.

 

Reprinted with permission from The Veggie-Lover’s Sriracha Cookbook, by Randy Clemens, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.