Randy Clemens' Sriracha Cookbook, aka The Sriracha Bible, now has a green companion. It's called The Veggie-Lover's Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes That Pack a Punch, and it's coming out on Tuesday, July 2.
As we reported last year, Clemens wanted to showcase dishes “celebrating the almighty veggie” that even the most devout meat-eater will enjoy. In his book, he writes that all of the recipes are united by three common threads:
1) They all contain copious amounts of Sriracha.
2) They are all fantastic, in my opinion.
3) They happen to be vegan, meaning they contain no meat, fish, dairy, eggs, or honey.
The recipes, coupled with stunning photographs by Leo Gong, range from maple-Sriracha roasted brussels sprouts with cranberry wild rice to Sriracha sweet potato shepherd's pie to beer-battered fried avocado tacos with Sriracha curtido. There are also starters (Sriracha-cucumber hummus), drinks (watermelon-Sriracha sangria) and desserts (super simple peanut butter and Sriracha cookies). For years, Clemens has pushed Sriracha as a creative ingredient rather than simply a hot sauce to be smothered all over the plate.
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To celebrate the new book, available for pre-order on Amazon, Clemens is throwing a party at Golden Road Brewing in Los Angeles with an appearance by the Rooster king himself, David Tran of Huy Fong Foods. More details here.
