Professional Documents
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EACOPYOF
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GGI
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RACHACOOKBOOK
ATONEOFT
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The
Veggie-Lovers
Sriracha
Cookbook
Randy Clemens
photography by Leo Gong
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Contents
Acknowledgments vii
Introduction 1
Sriracha 101 3
Homemade Sriracha 16
Sriracha Aioli 17
Srirancha Dressing and Dip 18
Sriracha Ketchup 18
Sriracha Pesto 19
Cock Sauce Cashew Cheeze 20
Sriracha-Cucumber Hummus 22
Sriracha-Mango Guacamole 23
Burning Thai Bruschetta 25
Sriracha Muhammara 26
Sriracha Caponata 27
Stuffed Sriracha Shrooms 28
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Breakfast of Champions
Sriracha and Green Onion Biscuits
with Country Mushroom Gravy 62
Light My Fire Potato-Parsnip Latkes 64
Mean Quiche Florentine 66
Sriracha Shakshuka 71
Bnh Xo 75
Main dishes
Pumpkin-Sriracha Cheezecake
with Chocolate-Pecan Crust 120
Index 127
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2 bay leaves
1/4 cup
Brussels Sprouts
1/2 cup Grade B maple syrup or raw agave nectar
3 tablespoons Sriracha
Main Dishes
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Sriracha-Cumin Aioli
1/4 cup
2 tablespoons Sriracha
Patties
1 3/4 cups cooked black beans, or 1 (15-ounce)
can, rinsed and drained
3 tablespoons water
1/4 cup
Sriracha
Main Dishes
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Lightly oil a grill or grill pan and preheat to medium-high heat. Using a metal
spatula, gently transfer the patties onto the
grill. Cook until well browned on both sides,
about 10 minutes total, gently flipping once
about halfway through. Lightly toast buns in
the last minute or two of cooking if desired.
To assemble the burger, spread the aioli
on the top and bottom of each bun. Load
each up with a patty, a small handful of arugula, and one-fourth of the red bell pepper
and avocado. Serve immediately.
GF Substitute almond flour for bread
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In loving memory of
Nana Norma, Papa Dave, Uncle Dave,
Aunt Ginny, Uncle Len, and Nana Nancy
Printed in China
Design by Chloe Rawlins
Food styling by Karen Shinto
Prop styling by Carol Hacker
Photography assisting by Amanda Hibbert
and Agustina Peretta
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First Edition
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PURCHAS
EACOPYOF
T
HEVE
GGI
E-L
OVE
R
S
S
RI
RACHACOOKBOOK
ATONEOFT
HE
S
ERET
AI
L
E
RS