So I recently read an article from NPR online called Confessions of a Sriracha Fanatic. My favorite quote being: “I looked in the mirror and took a deep breath as I wiped a trail of red sauce dribbling from my mouth.” For those not familiar with the Sriracha, it is a great hot sauce that you can add to almost any dish you want to spice up.
I know (from experience) that sometimes being vegetarian or vegan can get tedious or even boring, because you find yourself falling into food patterns and eating the same dishes over and over again (mostly out of laziness). By adding a hot sauce or a even just a different spice to regular dishes, you can change up their flavor and keep your meals more interesting.
Here are some recipes with Sriracha:
Vegan Sweet-Sriracha Glazed Buffalo Tenders (from MyWholeDeal.com)
- 1 package Gardein Seven Grain Crispy Tenders, or your favourite commercial crispy chick*n product- 1/2 cup Sriracha Hot Chili Sauce- 1/4 cup Agave Nectar- 1/4-1/2 tsp sea salt- 1/2 lime, juice from- sesame seeds and cilantro, for garnish, should your tender heart desire
1. Cook your crispy chick*n according to package directions.
2. While your tenders are crisping, heat Sriracha, Agave Nectar, salt and lime juice in a medium sauce pan over low heat. Heat until a little bubbly and keep warm until your tenders are ready to emerge from their oven-y sojourn.
3. Remove sauce from heat and add tenders to pan. Toss until completely drenched and sticky good. Serve immediately.
EGGPLANT TARTINES (open-faced sandwiches) with Hummus and Argula (fromYummly.com)
A disclaimer on the above recipe: I am pretty sure this makes a TON of sandwiches, so beware.
1 half-pound eggplant (cut crosswise into 2 inch slices)
5 tbsp extra-virgin olive oil (divided)
4 sun-dried tomatoes (packed in oil, drained, and finely chopped)
1 tsp Sriracha
2 oz arugula (baby, 4 cups) (Arugula is a kind of lettuce)
6 tbsp hummus
1 baguette (quartered crosswise then each quarter halved horizontally and lightly toasted)
1. Preheat broiler
2. Brush eggplant on both sides with 3 tablespoons oil (total)
3. Season with 1/2 teaspoon salt
4. Broil in 1 layer in an oiled 4-sided sheet pan 5 to 7 inches from heat, turning once, until browned and tender, 8 to 10 minutes total
5. Cool completely, then coarsely chop
6. Whisk together sun-dried tomatoes, Sriracha, and remaining 2 tablespoons oil in a large bowl
7. Add arugula and salt to taste, then toss
8.Spread hummus on baguette, then make open-face sandwiches with eggplant and arugula