The Sriracha documentary is now available!
Woohoo! After months and months of hard work, independent filmmaker Griffin Hammond has finally released his documentary on the hot sauce we all know and love: Sriracha!
For the first time ever, Huy Fong Foods opened its doors to the outside world, allowing Griffin to film anywhere and everywhere he wished at their Rosemead and Irwindale, CA factories. He was also granted exclusive interviews with founder David Tran, and I joined him on an exciting trip to Si Racha, Thailand, where we learned about Sriracha’s fabled history and got to see how Thai versions are made at the plant that now makes the original: Sriraja Panich.
I couldn’t be more honored or thrilled to be included in this movie!! Beautifully shot and wonderfully entertaining, you’ll never look at your “rooster sauce” bottle the same after watching this 33-minute exploration of the world of Sriracha and the people who bring it to us.
Available to stream and/or download for only $5. Makes a perfect gift, too!
View the trailer and purchase the film via Vimeo On Demand:
Sriracha—A Documentary Film by Griffin Hammond
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Looking for something special to get yourself this holiday season? Or perhaps you’re searching for the perfect gift for the Sriracha lover(s) in your life?
How about a signed copy of The Sriracha Cookbook? Or a signed copy of The Veggie-Lover’s Sriracha Cookbook? (Perfect not just for vegans and vegetarians, but also for anyone looking to incorporate more veggies into their life! No gross processed soy nugget junk here… just good ol’ fashioned vegetables!)
If you order a signed copy of either Sriracha cookbook between December 1 and December 25, 2013, I’ll donate 100% OF MY PROCEEDS from the sale on Amazon to Food Forward, a North Hollywood-based charity whose mission is to rescue and donate fresh local produce that would otherwise go to waste. Over 1.7 million pounds of food has been gleaned since 2009, which goes to local food pantries, helping feed over 40,000 hungry Southern Californians each month. (The recent L.A. Sriracha Festival I co-hosted with FoodGPS.com raised $2,500 for Food Forward and I want to keep that momentum going!)
Wanna get in on the action? Want to get a signed cookbook and help get some well-needed funds to a wonderful charity? Simply buy a copy via these links:
- The Sriracha Cookbook: http://bit.ly/SignedSrirachaBook
- The Veggie-Lover’s Sriracha Cookbook: http://bit.ly/SignedVegSriracha
Then, contact me immediately after ordering using Amazon’s buyer-seller messaging system to let me know the name and any note you’d like to have included. Then, I’ll stick it in the mail and have it on its way to you ASAP!
Thanks for the continued support, and for helping one of my favorite non-profit organizations! Happy holidays!
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I’m thrilled to learn that The Veggie-Lover’s Sriracha Cookbook has been nominated as Best Vegan Cookbook in this year’s Libby Awards on Peta2.com! Thanks PETA!
If you’d like to vote for my book (it’s in the Lifestyles category, bottom left!) and check out their other awards and nominees, visit http://peta2.me/2iuet.
Big thanks to you all for the continued support and mutual love of SRIRACHA!
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Recipe: Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice
Looking for a way to spice up your Thanksgiving feast? Try my recipe for Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice! Friendly enough to be a side dish but hearty enough to stand alone as a majestic plant-based entrée, everyone—omnivore, vegan, or otherwise—will enjoy this treat from The Veggie-Lover’s Sriracha Cookbook!
Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild RiceMakes 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 ½ cups wild rice
- 3 ½ cups vegetable stock
- ½ cup unsweetened dried cranberries
- ¼ cup chopped raw walnuts or pecans
- 2 tablespoons minced fresh rosemary
- Salt and freshly ground black pepper
Brussels Sprouts
- ½ cup Grade B maple syrup or raw agave nectar
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Sriracha
- 1 ½ 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 2 ½ 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: 50 Vegan “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Text copyright © 2013 by Randy Clemens. Photographs copyright © 2013 by Leo Gong.
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Sriracha Candy Canes
Yes, Sriracha Candy Canes are now a thing. Brought to you by J&D Foods (the guys behind Bacon Salt and Sriracha Popcorn, among other novelties) and available for sale at TheOatmeal.com and ThinkGeek.com. Enjoy!
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