With or without summer weather, this simple yet tasty recipe is sure to make you long for picnics and fireworks. The base of sweet corn is mixed with black beans, ripe tomatoes, and creamy avocado, then tossed with a quick and easy spicy Sriracha vinaigrette!!
Get the full recipe here:
Sriracha Summer Salad recipe, via Yvearl
Summer is grilling season, and if you’re breaking out the BBQ this weekend, there’s nothing quite like a burger or a veggie burger to make it a true celebration.
Get the recipes:
If you’re craving a side dish to make on the grill, my friend Jackie’s Grilled Corn with Sriracha-Scallion Butter recipe is to die for!
And why not wash it all down with a big glass of my Watermelon-Sriracha Sangria or a Srirachelada?
Happy grilling, and happy Memorial Day/Fourth of July/Labor Day! Cheers to you and cheers to summer!
Photographs copyright © 2013 by Leo Gong.
I’m not a psychic, but I can tell you two things for sure about the future: 1) It’s going to be hot as hell this weekend, and 2) I’ll be drinking plenty of Watermelon-Sriracha Sangria to help counteract that.
It’s crisp, refreshing, and delightfully boozy, with just a hint of the almighty rooster’s heat. Plus it’s super easy to make! It’s one of my favorite recipes from The Veggie-Lover’s Sriracha Cookbook, and I hope you’re inspired to enjoy some with me!
Recipe: Watermelon-Sriracha Sangria
In a blender, puree 6 cups of the watermelon. Strain into a large pitcher. Add the wine, Calvados, sugar, Sriracha, lime slices, and remaining 2 cups of watermelon. Cover and refrigerate for at least 2 hours. (This can be made up to 2 days in advance.)
When ready to serve, give the mixture a healthy stir, then pour in the ginger ale. Put a few ice cubes in each glass, then fill with the sangria, making sure to get some lime and watermelon goodies in everyone’s cup. Garnish with a sprig of mint and serve immediately.
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.
As you may know, The Veggie-Lover’s Sriracha Cookbook is coming out in just a few days! I’m super excited, and my good friend/vegan blogger extraordinaire Kristy from KeepinItKind.com is too! She’s hosting a giveaway where you can win a copy of my new book, and she’s sharing my recipe for Sriracha “pulled pork” sandwiches! It’s made with young jackfruit, which mimics the texture of pulled pork perfectly, and the delightfully spicy sauce adheres to it beautifully. I love it and know you will too!
Vegan Sriracha “Pulled Pork” Sandwich recipe & The Veggie-Lover’s Sriracha Cookbook giveaway (via KeepinItKind.com)
Pssst… Live in L.A.? Wanna come to the book release party on July 2nd?
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!
ALSO AVAILABLE NOW!
This book is not associated with or endorsed by Huy Fong Foods, Inc.
The Sriracha Cookbookon