The Veggie-Lover's Sriracha Cookbook: Review & Giveaway! -

The Veggie-Lover's Sriracha Cookbook: Review & Giveaway! -

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Ingredients

  • Once upon a time, I worked in a cheese shop where I worked with a multitude of interesting, yet wonderful characters.  Though I don’t work there anymore, nor would I want to, I left with a great collection of friends.  One of these friends is Randy Clemens.  You know him as the author to The Sriracha Cookbook, the co-author to The Craft of Stone Brewing Co., and contributor to Edible Westside (as well as a number of other publications).  I know him as the very kind and generous co-worker with the awesomest hair ever who would always bring in tasty, homemade treats for us to try.  We also co-starred in an episode of the hit show Rob Dyrdek’s Fantasy Factory *.  Ok, it was only about 30 seconds of the episode but still, we were positive that this was our big break.  I was sure I was going to get a call any day to be the next Bond girl.  I’m still waiting for that call.
  • photo by Tyler Graham
  • Randy, however, went on to do big things and his newest book, The Veggie-Lover’s Sriracha Cookbook, is hitting shelves on July 2nd.  Why am I so thrilled about this book?  Well, firstly, I am a member of the cult that worships Sriracha sauce and I love finding new and unique ways to use it.  The all-vegan book comes out the day after my birthday so it feels like a gift from the publishing gods.  The book release party is on July 2nd too, in Los Angeles, with tons of Sriracha-laced eats being served so of course I’ll be in attendance!  I was also a recipe-tester for Randy’s new cookbook and I’ve had a chance to sample the excellent SriraCHILI Non Carne which Randy entered in the Los Angeles Vegan Chili Cook-Off last year.  I was very impressed by the recipes I had tried, however, I was astounded when I saw some of the other recipes in this book: SriRANCHa Dressing and Dip, Beer Battered Fried Avocado Tacos with Sriracha Curtido, Sriracha and Green Onion Biscuits with Country Mushroom Gravy, and Maple-Sriracha Doughnuts just to name a few!  I’ll pause while you clean your drool off your computer.
  • Ten Speed Press
  • Now if you think Maple-Sriracha Doughnuts sounds good, wait until you hear about one of the recipes I got to test: Pumpkin-Sriracha Cheezecake with Chocolate-Pecan Crust.  Sweet, spicy, nutty and absolutely delightful.  Plus, it’s super easy to make and doesn’t require any baking!  Chris gets a little weirded out by sweet and spicy things, but I love them.  I would be lying if I said I didn’t pull the cheesecake out of the fridge several times a day just to cut off the thinnest sliver of cake (to even the lines out, I lied to told myself).
  • This treat was tough to beat, but I actually loved the other recipe I tested a little bit more: Jackfruit “Pulled Pork” Sammiches with Pickled Red Onions.
  • Where to begin with this sandwich sammich?  The jackfruit is so juicy (without being watery) with a deep barbecued flavor and it pushes the spicy meter to the max.  If it were any more spicy, I might have cried, but it was just perfect.  Once it’s stuffed in a bun with some freshly sliced avocado and pickled red onions…  Oh, those pickled onions!  It was my first time making them and they started a serious obsession.  I know a recipe is good when I make it more than once and I’ve made variations of this sandwich several times since then.  Randy and Ten Speed Press were nice enough to let me share this recipe with you all- I hope you love it as much as we did.
  • jackfruit “pulled pork” sammiches with pickled red onion
  • Makes 4 to 6 servings
  • Pickled Red Onion
  • 1 large red onion, halved lengthwise and thinly sliced
  • 1 cup apple cider vinegar
  • 3 tablespoons sugar
  • 2 teaspoons fine sea salt
  • 6 whole black peppercorns (optional)
  • Jackfruit “Pulled Pork”
  • 3 tablespoons extra-virgin olive oil
  • 1 small red onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dry mustard
  • 3 tablespoons tomato paste
  • ¼  to  1/2 cup Sriracha
  • ¼ cup water
  • 3 tablespoons light brown sugar
  • 2 (20-ounce) cans jackfruit packed in brine
  • Salt and freshly ground black pepper
  • Hamburger buns or rolls, for serving
  • Sliced ripe Hass avocado, for serving
  • To make the pickled onion, put the onion in a large saucepan and add water to cover.  Bring to a boil over high heat. Boil for 1 minute, then drain well. Transfer to a small bowl or a glass jar. In the same saucepan, combine the vinegar, sugar, salt, and peppercorns. Bring to a boil over high heat, then immediately remove from the heat. Pour over the onion. Let cool to room temperature, then cover and refrigerate for at least 1 hour before serving. Stored in the refrigerator, it will keep for 1 month.
  • To make the “pulled pork,” preheat the oven to 350°F.
Read the whole recipe on Keepin' It Kind