Serve over a bed of white rice, and drizzle with
extra Sriracha sauce, if desired.
Spoon the hummus into a pretty bowl, drizzle with
extra sriracha sauce and a sprinkle of spice.
Not exact matches
1 tablespoon sesame oil 1 tablespoon
Sriracha 1 tablespoon soy
sauce 1 pound ground beef 2 ounces Cabot
Extra Sharp Cheddar, sliced or
Extra Sharp Cracker Cuts 2 tablespoons Cabot Plain Lowfat Greek Yogurt 1/2 teaspoon soy
sauce 1 tablespoon
Sriracha 2 burger buns 1/4 cup mild kimchi
If you undershoot the
Sriracha and want an
extra kick, give the
sauce a taste, add more as needed, and dig in!
Add
extra Sriracha and butter to the
sauce as desired.
I ended up subbing tomato
sauce, and garnishing it with
sriracha to give it that
extra kick and hit of color.
This unique Thai twist on a chicken burger is a flavor bomb filled with bold ingredients like Thai basil and red chili then topped with an addicting
Sriracha Sesame Mayo (you'll want to make
extra sauce and spread it on EVERYTHING!)
Also feel free to play around with the spices, you may or may not like the curry powder, swap it out for some smoked paprika or Italian herbs, the options are endless!You can have these plain as is with some
sauce (hmm
sriracha) or you can go all the way and be
extra like me by making cheesy sweet potato fries.
For those of you who like
extra spicy food, this salmon topped with
Sriracha sauce is an excellent choice.
We did use a little
extra soy
sauce and
Sriracha to personally flavor at the end, but wasn't necessary.
Crunchy from the oven, the cauliflower gets tossed in a buttery Buffalo
sauce made with Frank's RedHot (of course) and then fortified with tangy
Sriracha for an
extra kick.
Easy Baked Tofu 1 package (12 - ounces) tub - style
extra firm tofu 1 tablespoon tamari (soy
sauce) 1 tablespoon white wine, mirin, sake or orange juice 1 tablespoon hoisin
sauce 1 1/2 teaspoons
sriracha sauce 1/2 teaspoon toasted sesame oil
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy
sauce 2 tablespoons
extra virgin olive oil salt and pepper simple yogurt
sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of
extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot
sauce, like
sriracha cooked brown rice or other whole grain lime wedges
If desired, add shredded cheddar and / or swirl of
sriracha sauce for an
extra kick.
lime peanut
sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp
sriracha (or other hot
sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy
sauce little scoop of
extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame oil 1/2 cup grapeseed oil
1 lb broccoli, stems thinly sliced, cut into florettes 1 teaspoon olive oil 6 cloves garlic, minced 1 bunch swiss chard (about 1/2 pound), rough stems removed, roughly chopped 1 cup thinly sliced green onions, plus
extra for garnish 1/2 teaspoon salt 1 16 oz can azuki beans, rinsed and drained 1/3 cup miso 1/2 cup hot water 4 teaspoons toasted sesame seeds
Sriracha hot
sauce, to serve
Add the
extra virgin olive oil, apple cider vinegar, coconut aminos and
sriracha sauce to the pan.
Bowls 6 cups finely chopped kale 2 teaspoons
extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2 cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy
sauce 1 teaspoon
sriracha hot
sauce 4 tablespoons water
I remove the bay leaf, add a little
Sriracha sauce for an
extra zing, and stir.