Recipe: Sriracha “Pulled Pork” Sammiches with Pickled Red Onion
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!
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.
I’m beyond proud to announce that The Veggie-Lover’s Sriracha Cookbook will be released on July 2nd, and naturally, I’m throwing a big party to celebrate.
Join me and a bunch of people with exceptional taste at Chloe’s, the semi-private club at Golden Road Brewing in Los Angeles. We’ll have tasty grub and splendid beers to fill your mouth-hole, and sweet bluegrass tunes to serenade your ears.
Try some of the following dishes from my book expertly prepared by Golden Road’s Executive Chef Adam Levoe:
Not Your Mama’s Party Mix
Southeast Meets Southwest Lettuce Cups
Burning Thai Bruschetta
Edamame-Sriracha Succotash
Jackfruit “Pulled Pork” Sammiches with Pickled Red Onion
Beer Battered Fried Avocado Tacos with Sriracha Curtido
I’ll be there to chat about all things vegan and to sign copies of both The Sriracha Cookbook and The Veggie-Lovers Sriracha Cookbook. (They will of course be available for purchase at the event.)
The event is free to enter; food and beer are available for purchase à la carte. There will be a list of suggested Golden Road Beer pairings and a TBA Sriracha-infused DESSERT. Stay tuned for other rooster sauce madness…
The Veggie-Lover’s Sriracha Cookbook Release Party Tuesday, July 2, 2013 — 6 to 11 p.m. Chloe’s at Golden Road Brewing 5410 W San Fernando Rd., Los Angeles
RSVP/invite friends on Facebook | RSVP/invite friends on Google+
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Recipe: Glazed Tofu with Fiery Sriracha Pearls
If you’re not already checking out the divine vegan recipes and stunning photography on the Olives for Dinner blog, might I recommend you do so ASAP?
The latest and greatest is this Glazed Tofu with Sriracha Pearls recipe, made even cooler thanks to the molecular gastronomy fun you get to have with some simple spherification techniques! And yes, it’s all vegetarian- and vegan-friendly! Hooray!
As the blogess doth profess on her site:
“Here I’ve created sriracha pearls, which were then dropped into a viscous and sweet glaze over well-seared tofu cubes. Instead of producing an even heat level throughout, these pearls created tiny yet fiery pops of isolated heat in each bite.”
Sounds like a winner to me!
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Olives for Dinner | Vegan Recipes and Photography: Glazed Tofu with Fiery Sriracha Pearls
Photo by Jeff Wysocarski; hat tip to Kristy from Keepin’ It Kind for sending me the link!
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Recipe: Rice Noodle Salad with Grapefruit-Sriracha Vinaigrette
I’m in all kinds of love with this photo and I can’t wait to try the recipe when I get home! This salad not only looks cool and refreshing (with a little kick from Sriracha, of course), but it’s also vegan for my fellow veggie-lovers out there!
Kudos to the vegan mastermind that is Isa Chandra Moskowitz for coming up with this brilliant and beautiful masterpiece! Enjoy!
Get the recipe here: Rice Noodle Salad With Grapefruit-Sriracha Vinaigrette recipe (via Post Punk Kitchen)
A cookbook devoted to Sriracha, the underground king of condiments, filled with 50 unique recipes that highlight the bold, savory punch of this addictively spicy chile sauce.
ALSO AVAILABLE NOW!
This book is not associated with or endorsed by Huy Fong Foods, Inc.
