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The Veggie-Lover's Sriracha Cookbook: 50 Vegan "Rooster Sauce" Recipes that Pack a Punch Hardcover – July 2, 2013

4.7 out of 5 stars 49 customer reviews

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Editorial Reviews

Amazon.com Review

Featured Recipe from The Veggie-Lover’s Sriracha Cookbook: Maple-Sriracha Roasted Brussel Sprouts with Cranberry Wild Rice

Maple Sriracha Brussel Sprouts

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 servings

Cranberry Wild Rice
  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, diced
  • 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 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
  • 1 1/2 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)
Directions

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 2 1/2 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.

Featured Recipe from The Veggie-Lover’s Sriracha Cookbook: Ultimate Sriracha Veggie Burger

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 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, all I can say is . . . you’re welcome in advance!

Makes 4 servings

Sriracha-Cumin Aioli
  • 1/4 cup vegan mayonnaise or Flax Mayonnaise (page 17)
  • 2 tablespoons Sriracha
  • 2 teaspoons ground cumin
  • 1 clove garlic, minced
Patties
  • 1 3/4 cups cooked black 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 freshly ground black pepper
  • 1 to 11/2 cups fresh bread crumbs
  • 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
Directions

To make the aioli, combine the vegan mayonnaise, Sriracha, cumin, and garlic in a small bowl and stir until well combined. Cover and refrigerate until ready to 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 several minutes, until a gel forms.

Heat the oil in a large cast-iron or nonstick skillet over medium-high heat. Add the onion and sauté until softened, 5 to 7 minutes.

Add the mushrooms and sauté until they have given off their moisture and begin to brown, 5 to 7 minutes. Remove from the heat and let cool slightly.

Transfer to a food processor and add the beans, flaxseed gel, cilantro, garlic, Sriracha, liquid aminos, pepper, and 1 cup of bread crumbs. Pulse just until combined, with some chunky bean bits still intact. Form the mixture into 4 patties and let sit while you preheat the grill. If the patties aren’t firm enough to hold their shape, incorporate additional bread crumbs by hand, then form into patties again.

Lightly oil a grill or grill pan and preheat to medium-high heat. Using a metal spatula, gently transfer the patties onto the grill. Cook until well browned on both sides, about 10 minutes total, gently flipping once about halfway through. Lightly toast buns in the last minute or two of cooking if desired.

To assemble the burger, spread the aioli on the top and bottom of each bun. Load each up with a patty, a small handful of arugula, and one-fourth of the red bell pepper and avocado. Serve immediately.

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.

Review

 
 “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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Product Details

  • Hardcover: 140 pages
  • Publisher: Ten Speed Press (July 2, 2013)
  • Language: English
  • ISBN-10: 1607744600
  • ISBN-13: 978-1607744603
  • Product Dimensions: 7.3 x 0.6 x 7.3 inches
  • Shipping Weight: 15.5 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Best Sellers Rank: #50,783 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
For a guy who usually says, "It will always taste better with Sriracha", it was good to see some actual recipes that benefit from the sriracha being part of the meal and not just an afterthought. This book gives some neat ideas for how to use the famous rooster sauce during preparation and not simply as a topping. I like that it steers toward vegan recipes and always seems to know it's target audience. I've tried 32 of the recipes so far and I've been pretty happy with the results. I always tend to go a bit light on the Sriracha side when making the dish with the idea that my guests can put on more if they like.
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Format: Hardcover Verified Purchase
Love this book. I've only made 3 recipes so far but they receive a 10 out of 10 on taste. California Benedict, edamame succotash, and broccoli slaw were great. Broccoli slaw is heavenly. If your stomach is sensitive tone down the amount of sriracha sauce but don't let it prevent you from buying this book! This book just may turn more folks toward plant based eating.
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Format: Hardcover
Sriracha has become the latest darling of the culinary world...this addictive blend of chiles, vinegar and garlic is giving traditional hot sauce a run for its money on tables across the country. Hot on the heels of The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch, Veggie-Lover's Sriracha Cookbook has 50 vegan "rooster sauce" recipes from drinks and snacks to soups, salads, main dishes, breakfast ideas and desserts. You'll find something to please every palate; there's a healthy dash of the international, from Middle Eastern muhammara and hummus to the Mediterranean, Latin America, Caribbean, and Asia (pho sure!).

One of the greatest features is that yes, this is a vegan cookbook, but each recipe comes with suggestions to adapt recipes for (lacto-ovo) vegetarians as well as gluten-free diets. It's a much-appreciated gesture; I do make vegan dishes from time to time, but I love that the substitutions are right there, so I don't have to mentally convert ground flaxseed and water to egg whites, or ponder how to make gluten-free panko substitutes.

I tried four recipes: the Sriracha caponata (page 27), zippy zucchini zuppa with asparagus and cannellini beans (page 36), the Sriracha broccoli slaw (page 47), and the maple-Sriracha roasted Brussels sprouts with cranberry wild rice (page 87). Next up is the warm Dijon-Sriracha potato salad with toasted hazelnuts, spicy tabbouleh-stuffed dolmas, and the super simple peanut butter and Sriracha cookies w/ chocolate chips!
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Format: Hardcover Verified Purchase
we adapt some of the recipes for vegan, and it works fine in most cases.
if you like "spicy, but not hot", on the first attempt at a new recipe, cut the sriracha portion in half. We didn't do that on a few, and - POTO - much easier to add more later than to recover when the dish is too hot.
highly recommended.
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Format: Hardcover Verified Purchase
Probably my favorite cookbook. Even if you aren't vegan, get this book. The recipes are inspired and delicious no matter what kind of lifestyle you live. Just good, tasty food. The only way I can see a person not liking these recipes is if they don't like sriracha, and what kind of person is that anyway? ;-)
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Format: Hardcover
I received this book as a gift for Christmas, and I have to say I’ve really enjoyed it. It’s a really cute little book, and I love the creativity in the recipes. I know Sriracha is a rather trendy food, but who doesn’t love it? Normally I just squeeze it on top of dishes I’ve already cooked, so I love that this book has recipes developed specifically for using sriracha as an ingredient rather then a mere condiment.

Most recipes are quick, and easy to prepare, a few may require a bit more forethought and time but overall I found these recipes rather simple. The ingredients lists aren’t particularly long, and there are not too many strange ingredients, and most of those can be found in ethnic markets. For those who care there is no nutritional information, but most of the recipes do use whole foods ingredients, there is limited tofu and no vegan processed products. The pictures are lovely, though there are too few of them in my opinion and that’s probably my only real complaint, aside from wishing that there were more recipes. Also, something to keep in mind, some of the recipes do require a large amount of sriracha so for those who are ‘heat’ sensitive, you may want to adjust this to taste, I’ve done it in several recipes without any negative results.
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