Recipe: Raw Brussels Sprout Salad with Sriracha-Maple Vinaigrette

For longer than I care to admit, I’ve been talking about how I wanted to head to my local farmers market every week, buy some organic produce, bring it home, make up an impromptu vegan recipe, and post it to my personal blog (that I was never updating). I finally pulled the trigger a few weeks back, and this delightful recipe is my third installment.

Beautiful purple Brussels sprouts (which I didn’t even know existed) combined with their more familiar green cousins, red onion, Pink Lady apples, raw walnuts, and a divine maple-Sriracha vinaigrette to make one helluva delicious salad.

Get the recipe here:
Raw Brussels Sprout Salad recipe with Sriracha-Maple Vinaigrette [RandyClemens.com]

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: 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!