Cookbook review: The Veggie-Lover’s Sriracha Cookbook

Are you ready for rooster sauce like you’ve never tried it before? The Veggie-Lover’s Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes That Pack a Punch, by Randy Clemens, is packed with zesty ideas for how to incorporate Sriracha sauce into vegan recipes.

Order the cookbook now >>

Savor the sauce

Are you a slave to Sriracha? If you’ve discovered the spicy sauce known as Sriracha, or rooster sauce as it’s also called, chances are you love it… or you don’t. If you love it, you’ll want to get your hands on this small-but-mighty cookbook, The Veggie-Lover’s Sriracha Cookbook. The 50 recipes included on its pages all “happen to be vegan.” This is the second Sriracha-based cookbook by Randy Clemens, with a focus on a love for vegetables with an added spicy flair.

Spiced-up specialties

It’s fair to say that most cookbooks are divided into a several categories like this one. Randy’s latest includes recipes split up into Sauces, Starters and Snacks; Soups and Stews; Salads and Sides; Breakfast of Champions; Main Dishes; and Desserts and Drinks. Yes, you read that right. Desserts and Drinks. It just goes to show that there are some creative ideas in this cookbook.

Imagine in front of you, a steaming hot cup of coffee with a Maple-Sriracha Doughnut on a plate next to it. Or maybe you’d prefer a Mango-Sriracha Margarita sitting pretty on your table along with a plate of tacos. Whatever you might dream of whipping up with Sriracha, this cookbook probably brings it to reality.

A taste of the spicy side

Randy includes vegetarian and gluten-free modifications for most dishes, as noted throughout the book (he explains that most of the recipes are gluten-free already), and he also provides brief explanations for some favorite vegan ingredients (“Hippie Ingredients” as he calls them) like coconut milk, Grade B maple syrup, miso, nutritional yeast flakes and more.

Take a walk on the spicy side and pick up this cookbook. You may never look at a bottle of Sriracha sauce the same again!

Try a recipe from The Veggie-Lover’s Sriracha Cookbook:

California Benedict with Sriracha-chive hollandaise

Serves 4

Ingredients:

For the tofu

• 1 cup vegetable stock
• 2 tablespoons apple cider vinegar
• 1 tablespoon Bragg Liquid Aminos or low-sodium soy sauce
• 1 teaspoon smoked salt
• 1 (14 ounce) package firm tofu, drained

For the Sriracha-chive hollandaise sauce

• 3/4 cup unsweetened almond milk
• 3 tablespoons Sriracha
• 1 tablespoon cornstarch
• 1/8 teaspoon ground turmeric
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons minced fresh chives
• 2 tablespoons apple cider vinegar
• 1-1/2 tablespoons nutritional yeast flakes
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon white or yellow miso (optional)
• 2 tablespoons extra-virgin olive oil
• 2 English muffins
• 1 cup lightly packed spinach or arugula leaves, for serving
• 1 heirloom or beefsteak tomato (about the width of an English muffin), ends removed and cut into 4 thick slices
• 1 large, ripe Hass avocado, for garnish
• Minced fresh chives, for garnish
• Smoked salt and freshly ground black pepper

Directions:

For the tofu

1. In a large measuring cup, combine the stock, vinegar, liquid aminos (or soy sauce) and the smoked salt and stir until the salt has dissolved. Using a large chef’s knife, split the tofu in half horizontally, then cut each piece crosswise into quarters.
2. Put the tofu in a gallon-size sealable bag set aside in a large bowl and pour in the marinade. Push out as much excess air as possible and seal the bag tightly.
3. Make sure the tofu is completely submerged. Marinate in the refrigerator for at least 1 hour or overnight.

For the Sriracha-chive hollandaise sauce

1. Combine the almond milk, Sriracha, cornstarch and turmeric in a small bowl and whisk until smooth and well combined.
2. Heat the oil in a saucepan over medium heat. Add the chives and saute just until fragrant, about 30 seconds. Stir in the vinegar and cook for 30 seconds.
3. Pour in the almond milk mixture and bring to a simmer. Lower the heat and simmer until thickened, about 7 minutes, whisking frequently to avoid lumps.
4. Stir in the nutritional yeast, lemon juice, and miso. Let cool while the tofu cooks. If it cools too much, reheat gently on the stove.

To cook the tofu and assemble the dish

1. Remove the tofu from its marinade, discarding any excess liquid. Pat dry with paper towels.
2. Heat the 2 tablespoons of oil in a cast-iron or nonstick skillet over medium heat. Add the tofu and cook until browned on both sides, about 15 minutes total.
3. In the last 5 minutes of cooking time, split and toast the English muffins. Put a muffin half on each plate, nooks and crannies facing up.
4. Put a small handful of spinach leaves on each, followed by a slice of tomato, two pieces of the tofu, and a glorious smothering of warm sauce. (Don’t drown it though, as you want everyone to see the layers and appreciate the beauty.)
5. Garnish with fanned slices of the avocado, a sprinkling of chives, a pinch of smoked salt and freshly ground pepper.
6. Serve immediately.

Reprinted with permission from The Veggie Lover’s Sriracha Cookbook by Randy Clemens. Copyright © 2013 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Photo © 2013 Leo Gong

More cookbook reviews

Beating the Lunch Box Blues
The Everyday DASH Diet Cookbook
Paleo Cooking From Elana’s Pantry