{"product_id":"the-veggielovers-sriracha-cookbook-isbn-9781607744603","title":"The Veggie-Lover's Sriracha Cookbook","description":"\u003cb\u003eA vegan\/vegetarian companion to the successful \u003ci\u003eSriracha Cookbook\u003c\/i\u003e, featuring 50 inventive, vegetable-based recipes with gluten-free variations.\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003eDevoted 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, and appetizers to entrées.\u003cbr\u003e\u003cbr\u003e 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), \u003ci\u003eThe Veggie-Lover's Sriracha Cookbook\u003c\/i\u003e will take your rooster sauce obsession to bold, new heights.Acknowledgments \u003cbr\u003e\u003cbr\u003eIntroduction  \u003cbr\u003e\u003cbr\u003eSriracha 101  \u003cbr\u003e\u003cbr\u003eVegans, Vegetarians, and Celiacs, Oh My!  \u003cbr\u003e\u003cbr\u003e\u003cb\u003eSauces, Starters, and Snacks\u003c\/b\u003e\u003cbr\u003eHomemade Sriracha  \u003cbr\u003eSriracha Aioli  \u003cbr\u003eSrirancha Dressing and Dip  \u003cbr\u003eSriracha Ketchup  \u003cbr\u003eSriracha Pesto  \u003cbr\u003eCock Sauce Cashew Cheeze  \u003cbr\u003eSriracha-Cucumber Hummus \u003cbr\u003eSriracha-Mango Guacamole  \u003cbr\u003eBurning Thai Bruschetta  \u003cbr\u003eSriracha Muhammara  \u003cbr\u003eSriracha Caponata  \u003cbr\u003eStuffed Sriracha ’Shrooms  \u003cbr\u003eNot Your Mama’s Party Mix  \u003cbr\u003eSoutheast Meets Southwest Lettuce Cups  \u003cbr\u003e\u003cbr\u003e\u003cb\u003eSoups and Stews\u003c\/b\u003e\u003cbr\u003eFive-Alarm Black Bean Soup \u003cbr\u003ewith Cilantro-Coconut Crema  \u003cbr\u003eZippy Zucchini Zuppa with\u003cbr\u003eAsparagus and Cannellini Beans  \u003cbr\u003eSrirachili Non Carne  \u003cbr\u003eFiery Pho’´ Chay  \u003cbr\u003eMouth on Fire Minestrone  \u003cbr\u003eSoon Dubu Jjigae  \u003cbr\u003e\u003cbr\u003e\u003cb\u003eSalads and Sides\u003c\/b\u003e\u003cbr\u003eSriracha Broccoli Slaw  \u003cbr\u003eKicked-Up Caprese  \u003cbr\u003eEdamame-Sriracha Succotash  \u003cbr\u003eWarm Dijon-Sriracha Potato Salad \u003cbr\u003ewith Toasted Hazelnuts  \u003cbr\u003eStir-Fried Asparagus and Green Bean Salad \u003cbr\u003ewith Dyn-o-mite Dressing  \u003cbr\u003eGrilled Shishito Peppers   \u003cbr\u003ewith Sriracha Satay Sauce  \u003cbr\u003eSpicy Tabbouleh-Stuffed Dolmas\u003cbr\u003e  \u003cbr\u003e\u003cb\u003eBreakfast of Champions\u003c\/b\u003e\u003cbr\u003eSriracha and Green Onion Biscuits \u003cbr\u003ewith Country Mushroom Gravy  \u003cbr\u003eLight My Fire Potato-Parsnip Latkes  \u003cbr\u003eMean Quiche Florentine  \u003cbr\u003eCalifornia Benedict with \u003cbr\u003eSriracha-Chive Hollandaise  \u003cbr\u003eSriracha Shakshuka  \u003cbr\u003eBánh Xèo  \u003cbr\u003e\u003cbr\u003e\u003cb\u003eMain dishes\u003c\/b\u003e\u003cbr\u003eSriracha-Cauliflower Mac ’n’ Cheeze  \u003cbr\u003eCurried Kale and Squash Risotto  \u003cbr\u003eSriracha Sweet Potato Shepherd’s Pie  \u003cbr\u003eMaple-Sriracha Roasted Brussels Sprouts \u003cbr\u003ewith Cranberry Wild Rice  \u003cbr\u003eBraised Eggplant Tagine with Sriracha Harissa and Mint-Coconut Crema  \u003cbr\u003eSpicy California Rolls  \u003cbr\u003eCajun Quinoa Cakes with \u003cbr\u003eLemon-Dill-Sriracha Rémoulade  \u003cbr\u003eUltimate Sriracha Veggie Burger  \u003cbr\u003eJackfruit “Pulled Pork” Sammiches\u003cbr\u003ewith Pickled Red Onion  \u003cbr\u003eSam’s Jamaican Jerk Garbanzo Sliders \u003cbr\u003ewith Mango-Cucumber Relish  \u003cbr\u003eDios Mio Tamales  \u003cbr\u003eBeer-Battered Fried Avocado Tacos \u003cbr\u003ewith Sriracha Curtido  \u003cbr\u003ePenne Puttanesca with Charred Broccolini \u003cbr\u003e\u003cbr\u003e\u003cb\u003eDesserts and Drinks\u003c\/b\u003e\u003cbr\u003eWatermelon-Sriracha Sangria  \u003cbr\u003eMango-Sriracha Margarita  \u003cbr\u003eSuper Simple Peanut Butter \u003cbr\u003eand Sriracha Cookies  \u003cbr\u003ePumpkin-Sriracha Cheezecake \u003cbr\u003ewith Chocolate-Pecan Crust  \u003cbr\u003eUpside-Down Pineapple-\u003cbr\u003eSriracha Cake  \u003cbr\u003eMaple-Sriracha Doughnuts  \u003cbr\u003e\u003cbr\u003eIndex\u003cp\u003e \u003cbr\u003e  “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.”\u003cbr\u003e —Matt Inman, creator of TheOatmeal.com\u003cbr\u003e  \u003cbr\u003e “If you need a jolt of veg-centric inspiration with Sriracha, piquant darling of the condiment world, this is your book. \u003cbr\u003e Randy insightfully works all sorts of new culinary angles, showing the versatility of the much-loved ‘rooster sauce’ beyond the squeeze.”\u003cbr\u003e —Heidi Swanson, author of \u003ci\u003eSuper Natural Every Day\u003c\/i\u003e and creator of 101Cookbooks.com\u003cbr\u003e \u003cb\u003e \u003c\/b\u003e\u003cbr\u003e “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!”\u003cbr\u003e —Todd Porter and Diane Cu, WhiteOnRiceCouple.com\u003cbr\u003e  \u003cbr\u003e “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.”\u003cbr\u003e —Sara Kate Gillingham-Ryan, founding editor, TheKitchn.com\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRANDY CLEMENS\u003c\/b\u003e is the author of the best-selling \u003ci\u003eSriracha Cookbook \u003c\/i\u003eand coauthor of \u003ci\u003eThe Craft of Stone Brewing Co\u003c\/i\u003e. A graduate of the California School of Culinary Arts, Randy was previously an associate editor of \u003ci\u003eLos Angeles\u003c\/i\u003e magazine’s \u003ci\u003eDigest\u003c\/i\u003e blog and has written for numerous food publications including \u003ci\u003eGourmet\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eWine Enthusiast\u003c\/i\u003e, \u003ci\u003eImbibe\u003c\/i\u003e, \u003ci\u003eDraft\u003c\/i\u003e, \u003ci\u003eEdible Westside\u003c\/i\u003e, and\u003ci\u003e BeerAdvocate\u003c\/i\u003e. He lives in Southern California. Visit randyclemens.com and srirachabook.com for more information.\u003c\/p\u003eIntroduction\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e 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!\u003cbr\u003e\u003cbr\u003e 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!\u003cbr\u003e\u003cbr\u003e--------------------------------------------------------------------- \u003cbr\u003e  \u003cbr\u003e\u003cb\u003e Mouth on Fire Minestrone\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 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\u003cbr\u003e             \u003cbr\u003e 4 cups vegetable stock\u003cbr\u003e1\/4 cup Sriracha\u003cbr\u003e6 Roma tomatoes, diced\u003cbr\u003e3 carrots, chopped\u003cbr\u003e3 stalks celery, chopped\u003cbr\u003e1 red onion, diced\u003cbr\u003e1 large zucchini, halved lengthwise and chopped\u003cbr\u003e3 cloves garlic, minced\u003cbr\u003e2 bay leaves\u003cbr\u003e1 tablespoon minced fresh oregano, or 11\/2 teaspoons dried\u003cbr\u003e1-3\/4 cups cooked cannellini beans, or 1 (15-ounce) can, undrained \u003cbr\u003e1 bunch kale, stemmed and chopped\u003cbr\u003e Juice of 1 lemon\u003cbr\u003eSalt and freshly ground black pepper\u003cbr\u003e  \u003cbr\u003e 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.\u003cbr\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46303396757733,"sku":"NP9781607744603","price":16.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607744603.jpg?v=1767742045","url":"https:\/\/k12savings.com\/es\/products\/the-veggielovers-sriracha-cookbook-isbn-9781607744603","provider":"K12savings","version":"1.0","type":"link"}