Favorite Ingredient Friday: Sriracha Edition

Sriracha. What a beautiful word. Exotic. Sexy. Delicious. A spicy, fiery goodness that makes you want to reach for more. The first time I tasted sriracha I thought to myself, where have you been all my life. Yes, it's THAT good. If you haven't tried sriracha before you need to get in your car, drive to Whole Foods and get yourself a bottle. Like yesterday. If you've never heard of sriracha, it's basically a type of hot sauce used primarily in Asian cooking. Its made from a paste of chili peppers, vinegar, garlic, sugar and salt. Yes, there is sugar in most store-bought versions. But you can make your own sauce at home by subbing out honey or agave for the sugar if you prefer.

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Spice is always a touchy subject with people. Down south, many people consider cinnamon to be spicy, so sriracha would definitely not be for those kind folks. Personally, I find it to be a bit milder than Tabasco sauce and much more flavorful. It is spicy, don't get me wrong. But it's much more tolerable than some other hot sauces on the market. And when you use it as an ingredient in certain dishes, it adds a great flavor profile and doesn't necessarily have to add a whole lot of spice. Its up to you to control the level of heat, so I always recommend starting out small and tasting as you go. I would consider the below recipes to be at about a medium spice level, but again, that is completely my opinion. To Miss Manny Fae in southern Georgia, however, this might be an extra hot level so take it all with a grain of salt.

Here are three of my favorite, easy peasy recipes featuring sriracha. Try em out and let me know what you think!

TLTs with sriracha mayo

Makes 4 sandwiches

1 cup vegan mayo

1.5 Tablespoons sriracha

1 Tablespoon olive oil

1 6oz package Lightlife smoky tempeh

8 slices whole wheat or gluten free bread

1 head iceberg lettuce

1 large heirloom tomato, thinly sliced

Step 1 - Heat the oil in a large fry pan over medium high heat.

Step 2 - Mix the mayo with the sriracha in a small bowl until ingredients are well combined. Cover, and refrigerate until ready to serve.

Step 3 - Once the pan is hot, add the strips of tempeh one by one. Its better to cook in batches rather than crowd the pan, so add as many strips as you can without them touching each other to prevent sticking.

Step 4 - Cook tempeh about 2 minutes on each side, until nice and crisp. When the strips are finished cooking, place them on a paper towel-lined plate and set aside.

Step 5 - Assemble your sammies. Spread one slice of bread with the sriracha mayo, then layer on a few slices of tempeh, a couple slices of lettuce and tomato and you're all set. This is by far, one of my favorite lunchtime treats. I hope you enjoy it as much as I do!

Sriracha breakfast hash

Serves 4

Who doesn't love a delicious, hearty breakfast? I know I do. And sometimes, I enjoy my delicious hearty breakfast for dinner, which is what we did last night. I absolutely LOVE breakfast food but I never have time to cook myself a nice spread in the mornings since I'm usually sprinting out the door for work. But every once in awhile when I'm craving some maple syrupy goodness and hash browns, I wind up making myself a big plate of breakfast for dinner.

This recipe is a spicy potato hash that pairs nicely with a stack of waffles or pancakes and some vegan sausage. Or just enjoy it by itself, maybe with some avocado slices on top. YUM.

2 Tablespoons olive oil

1 teaspoon black pepper

1/2 teaspoon salt

2 sweet potatoes, diced

4 medium red potatoes, diced

1 yellow onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

2 Tablespoons sriracha

additional salt and pepper to taste

Step 1- Heat the oil in a large cast iron skillet over medium-high heat.

Step 2- Add the diced sweet and red potatoes to the pan along with the salt and pepper. Cook 10-12 minutes, stirring frequently, until the potatoes begin to soften.

Step 3- Once the potatoes are soft, add the garlic, onion, and bell pepper to the pan. Cook an additional 10 minutes or until potatoes are fork tender and onions begin to caramelize.

Step 4- Add the sriracha to the skillet and stir to combine. Serve warm.

Yep, this is what my vegan "breakfast for dinner" looks like. Pretty amazeballs if I do say so myself

Sriracha and lime roasted chickpeas

Avoiding over-snacking has always been a problem for me. When I decided to eat healthier and make more conscious food choices, I decided I should probably give up snacking. Pre-health kick, snacking to me meant chips, cookies, gummy bears, and basically anything that was extremely fattening or sweet. But then I discovered how to make some healthy snacks to have around for when I have these cravings. These sriracha roasted chickpeas are super easy to make and they certainly fulfill my salty/spicy snack cravings. And you can make up a big batch ahead of time and just store them in an airtight container for when you need a little nosh.

1 16oz can chickpeas, rinsed and drained

1 Tablespoon sesame oil

1 Tablespoon sriracha

1/2 teaspoon ground ginger

1/2 teaspoon crushed garlic (Crushed garlic in a jar is a lifesaver)

Juice of 1/2 lime

Kosher salt, to taste

Step 1- Preheat your oven to 425F

Step 2- Spread the chickpeas out on a cookie sheet and set aside.

Step 3- Whisk the remaining ingredients together in a small bowl until fully combined.

Step 4- Pour the mixture over the chickpeas and toss to coat. Make sure all the chickpeas are coated in the sauce.

Step 5- Bake for 25 minutes. Remove the chickpeas from the oven after the first 10 minutes and give them a quick stir to keep them from burning. Return to the oven and bake for the remaining 15 minutes.

When the chickpeas have finished roasting, remove them from the oven and let cool before serving. Sprinkle with kosher salt to taste. Enjoy!

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Posted in Cleaning Services Post Date 04/05/2017






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