The Veggie-Lover's Sriracha Cookbook: 50 Vegan "Rooster Sauce" Recipes that Pack a Punch by Ten Speed Press

The Veggie-Lover's Sriracha Cookbook: 50 Vegan "Rooster Sauce" Recipes that Pack a Punch by Ten Speed Press
The Veggie-Lover's Sriracha Cookbook: 50 Vegan "Rooster Sauce" Recipes that Pack a Punch by Ten Speed Press The Veggie-Lover's Sriracha Cookbook: 50 Vegan "Rooster Sauce" Recipes that Pack a Punch by Ten Speed Press The Veggie-Lover's Sriracha Cookbook: 50 Vegan "Rooster Sauce" Recipes that Pack a Punch by Ten Speed Press The Veggie-Lover's Sriracha Cookbook: 50 Vegan "Rooster Sauce" Recipes that Pack a Punch by Ten Speed Press The Veggie-Lover's Sriracha Cookbook: 50 Vegan "Rooster Sauce" Recipes that Pack a Punch by Ten Speed Press (click images to enlarge)

The Veggie-Lover's Sriracha Cookbook: 50 Vegan "Rooster Sauce" Recipes that Pack a Punch by Ten Speed Press

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Manufacturer Description

A vegan/vegetarian buddy to the successful Sriracha Cookbook, including 50 innovative, vegetable-based dishes with gluten-free variations.Devoted Sriracha addicts know that this intense red condiment includes the perfect spicy kick to their preferred foods. But for those who wish 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, appetisers to entrées.

These delicious plant-based dishes-- 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 variety of fruits, grains, and veggies, without the processed phony meat found in numerous vegan dishes. Featuring 50 flavor-packed, innovative mixes of veggies and Sriracha (with notes on how to adjust them for a gluten-free diet), The Veggie-Lover's Sriracha Cookbookwill take your rooster sauce obsession to vibrant, new heights.

Included Dish from The Veggie-Lover's Sriracha Cookbook: Maple-Sriracha Roasted Brussel Sprouts with Cranberry Wild Rice

Maple Sriracha Brussel Sprouts

While I want I could take all the credit for the unique mix of tastes right here, the inspiration for the Brussels sprouts came from a dining establishment in New York City called the Vanderbilt. I was going to remodel their dish as a side meal, but after taking my very first bite of this new version, I understood that serving the Brussels sprouts atop my preferred wild rice meal would develop a stunning entrée.

Makes 4 to 6 portions

Cranberry Wild Rice
  • 2 tablespoons extra-virgin olive oil
  • 1 little 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 sliced 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, cut and cut in half lengthwise
  • Sliced fresh flat-leaf parsley, for garnish (optional)
Instructions

To make the rice, heat the oil in a huge Dutch oven or pot over medium-high heat. Putting the onion and sauté till softened, 5 to 7 minutes. Putting the garlic and bay leaves and sauté simply till the garlic is aromatic, about 30 seconds. Putting the rice and stir till equally covered. Continue to cook, stirring periodically, till the rice is slightly toasted and has a nutty scent, about 3 minutes. Gather 1 cup of the stock to deglaze the pan, making use of a wooden spoon to scrape up all the persistent, yummy brown bits. Putting the remaining 2 1/2 cups of stock and the cranberries. Give a boil, then right away decrease the heat, cover, and simmer till the rice is tender and a few of the grains have popped, 50 to 60 minutes. Discover and fluff with a fork. Simmer for 5 minutes, stirring periodically. Get rid of 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 huge bowl, combine the maple syrup, oil, Sriracha, liquid aminos, and lime juice and whisk till well blended. Putting the Brussels sprouts and toss till equally covered. Making use of a slotted spoon, move the Brussels sprouts to a nonstick or parchment-lined rimmed baking sheet or a huge 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, till tender and browned.

To complete the rice and serve, putting the walnuts to the rice without stirring. Cover and let represent 5 minutes. Putting 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 want. Raw orange bloom honey would be specifically great.

Included Dish from The Veggie-Lover's Sriracha Cookbook: Ultimate Sriracha Vegetable Burger

Ultimate Sriracha Veggie Burger

Get rid of 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 area for an eternity. Nay! This is a tasty handmade treasure, rupturing with wetness and taste thanks to the mixture of black beans and fresh mushrooms. Topped with arugula, roasted red bell pepper, avocado, and aioli experienced with cumin and Sriracha, all I can state is ... you're welcome ahead of time!

Makes 4 portions

Sriracha-Cumin Aioli
  • 1/4 cup vegan mayonnaise or Flax Mayo (page 17)
  • 2 tablespoons Sriracha
  • 2 teaspoons ground cumin
  • 1 clove garlic, minced
Patties
  • 1 3/4 cups prepared 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, very finely 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 prior to serving
Instructions

To make the aioli, combine the vegan mayonnaise, Sriracha, cumin, and garlic in a small bowl and stir till well combined. Cover and refrigerate till ready to use.

To make the patties, spread the rinsed and drained beans in a single layer on a clean kitchen area 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, till a gel forms.

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

Putting the mushrooms and sauté till they have given off their wetness and begin to brown, 5 to 7 minutes. Get rid of from the heat and let cool slightly.

Transfer to a food processor and putting the beans, flaxseed gel, cilantro, garlic, Sriracha, liquid aminos, pepper, and 1 cup of bread crumbs. Pulse simply till combined, with some chunky bean bits still intact. Form the mixture into 4 patties and let sit while you pre-heat the grill. If the patties aren't firm enough to hold their shape, incorporate extra bread crumbs by hand, then form into patties once more.

Gently oil a grill or grill pan and preheat to medium-high heat. Making use of a metal spatula, gently move the patties onto the grill. Cook till well browned on both sides, about 10 minutes overall, gently flipping when about midway through. Gently toast buns in the eleventh hour or more of cooking if wanted.

To put together 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 right away.

GF: Replacement almond flour for bread crumbs. Use gluten-free hamburger buns, or cover your topped burgers in large leaves of iceberg, Boston, or Bibb lettuce.



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