Recipe: Sriracha Honey Roasted Green Beans 

These spicy roasted green beans look delicious, and they also cook up in a jiffy! A mere five ingredients—soy sauce, honey, Sriracha, sesame oil, and black pepper—get mixed together, tossed with green beans, and thrown into the oven for 8-12 minutes. I think I can handle that! (Though I’d probably throw in a few cloves of minced garlic right when they came out of the oven.)

This recipe, from the blog “Barefeet in the Kitchen” is already vegetarian and can easily be made vegan by swapping agave nectar (or similar) for the honey. If you’re looking to avoid gluten, feel free to substitute Bragg Liquid Aminos for the soy sauce, or look for raw coconut aminos if you’d rather it be gluten- AND soy-free.

Serve as a delightful side dish, or atop a bowl of brown rice/quinoa/etc. for a hearty vegetable entrée!

Sriracha Honey Roasted Green Bean recipe [via Barefeet in the Kitchen]

VIDEO: Turn Leftover Sriracha Into Chile Oil

The good folks at CHOW have posted an awesome little video showing how to make chile oil with leftover Sriracha. Now, I know what you’re thinking… “What is this ‘leftover Sriracha’ you speak of?!?” It’s not to imply that there’s ever any Sriracha that you won’t be able to do something with, but this helps you use up the little bits that are left hanging out on the walls of your sad empty bottle.

Don’t throw that away! CHOW suggests pouring in a little bit of a neutral-flavored cooking oil, shaking, and using it as a chile oil. They like to use it in a stir-fry, mixed into a marinade, or drizzled on top of pizza. (More oil on top of pizza?! Yikes!)

I can see it on popcorn, Thai papaya salad, sliced mango, roasted potatoes, or used to cook omelets, fried rice, or grilled pineapple.

What would you use it on? (And is anyone else freaked out by the super close-up sound bites in the video?)

VIDEO: The Veggie-Lover’s Sriracha Cookbook

Here’s the quick little one-minute teaser video for The Veggie-Lover’s Sriracha Cookbook, which comes out on July 2, 2013! 

If you’re around L.A., I hope you can make it to the book release party at Golden Road Brewing that night!

Not just for vegans and vegetarians, this new book—a delightful companion to the original Sriracha Cookbook (if I may say so myself)—is for anyone who loves vegetables, and is curious about incorporating more of them into their cooking. No gross fake meat soy nugget crap here, just wonderful veggies, fruits, beans, and grains! (Tofu and tempeh do make the occasional appearance… but it’s for the best.)

From the back cover:

Devoted 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, appetizers to entrées.

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), The Veggie-Lover’s Sriracha Cookbook will take your rooster sauce obsession to bold, new heights.

Viva la Sriracha!