Sentences with phrase «green sriracha sauce»

Not exact matches

This company makes Sriracha hot sauce, the preferred condiment of people who enjoy pain, and famous for its green - capped bottles and angry rooster logo.

Chilli Coriander Rice is a very easy to make, spicy and flavorful rice recipe prepared using rice, coriander leaves or cilantro, green chillies, sauces and vegetables of your choice and served with honey sriracha sauce.

Red Sea Party Punch by Celebrating Family Bird Gang Sonoran Nachos by Love Bakes Good Cakes GameDay Cheesecake Bars by Body Rebooted Healthy Dirty Bird Dip by Dash of Herbs Purple Potato Salad by The Culinary Compass Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles Easy Buffalo Chicken Sliders by Beer Girl Cooks Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie Blackened Steak + Blue Cheese Nachos by Feast + West Easy pimiento cheese crackers by Family Food on the Table Chicago - Style Deep Dish Breadsticks by Honey & Birch Italian Beef by Bread Booze Bacon Welcome to the Jungle Cocktail by Love & Flour Bengal Striped Bundt Cake by Foodtastic Mom Polish Boy Potato Skins by A Mind Full Mom Sweet and Salty Brownies by The Secret Ingredient Is Cowboy Cookies by The BakerMama Cowboy Chili by See Aimee Cook Green Chili Pulled Pork Cheese Fries by Cake «n Knife Blue and Orange Jello Shot Gummies by Sustaining the Powers Greek Town Loaded Potato Skins by The Mexitalian Marbled Scotcharoos by Club Narwhal Beer Cheese Fondue by Off the Eaten Path Easy Beer Cheese Soup by Hello Little Home Chicken Stack Sandwich by Around My Family Table Spicy Pub Mustard by What A Girl Eats Game Day Cupcakes by Polka Dotted Blue Jay Brownie Batter Dip by The Crumby Cupcake Chocolate Coconut Cupcakes by Two Places at Once Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love Game Day Snack Tray by Coffee Love Travel Bacon Mac n Cheese Cups by West via Midwest South Beach Punch by 2 Cookin Mamas Miami Mahi Mahi Sandwich by foodbyjonister Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy New England Rum Punch by Order in the Kitchen Crawfish Etouffee by The Speckled Palate Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce by For the Love of Food Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life Big Blue Cheese Steak Stromboli by Simple and Savory Spinach & Artichoke Bites by Lauren's Kitchen Herb Pesto Arancini by A Little Gathering Beluga Lentil Hummus by Culinary Adventures with Camilla Philly Cheesesteak Nachos by And She Cooks Philly Cheesesteak Cheesecake by Nik Snacks Game Day Cookie Cups by Me and My Pink Mixer Primanti Style Sliders by Macheesmo Pineapple Salsa by Living Well Kitchen Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps Blue Cheese Blitz Dip by Cafe Terra Chicken Adobo Fries by Brunch - n - Bites Game Day Candy Bark by Life's Ambrosia Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat High Seas Sour Cherry Slush by Lizzy is Dizzy Buffalo Chicken Deviled Eggs by Casa de Crews Avery Williamson American Cake by Loaves & Dishes Game Day Sriracha - Honey Nut Mix by An Oregon Cottage Double - Stuffed Potato Skins by A Simpler Grace Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen

Ingredients: 1/2 cup plain Greek or any full fat yogurt / 1/3 cup mayonnaise / 1/3 cup buttermilk / 1 clove garlic, minced (if you happen to have some green garlic, use it instead) / 1T fresh lemon juice / huge bunch of fresh chives / Salt & pepper / 1/4 t sriracha or your favorite hot sauce, to taste, optional.

This is a delicious take on a traditional sriracha style sauce, made with green fire - roasted Jalapenos instead of the traditional red peppers.

4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)

Brown rice is tossed with green onions, pickled ginger and nori, then topped with my favorite sushi fillings - smoked salmon, creamy avocado, crunchy fresh veggies and a spicy sriracha sauce.

Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for garnish

Shrimp in «made up sauce» which is some combination of olive oil, butter, garlic, spicy things (fresh cayenne, chili garlic paste, sriracha), barbecue sauce or tonkatsu, herbs and sometimes green onions and sometimes lemon juice or a teeny bit of white wine.

Once you have your sriracha on deck, the only other players are low - sodium soy sauce (or tamari), garlic, ginger, rice wine vinegar, agave and green onion.

Tex - Mex — a sprinkle of ground chipotle or chili powder, a dollop of guacamole, a dab of sriracha or spicy taco sauce, and a sprinkle of chopped chives or green onions.

For Tex - Mex potatoes: Top with a dollop of guacamole, a little drizzle of sriracha or taco sauce, and a sprinkle of chives or green onions.

For The Sauce: 4 Tablespoons Soy Sauce 3 Tablespoons Oyster Sauce 1 Tablespoon Sriracha Sauce 2 Tablespoons Honey 1 Tablespoon Grated Ginger Juice of 2 Limes 4 Green Onions, Minced 1 Tablespoon Rice Vinegar 1 Teaspoon Cornstarch 1/4 Cup Finely Chopped Peanuts

Ingredients 1 Pkg extra-firm tofu 3 tablespoon cornstarch 1 tablespoon Thai red curry paste 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 3 tablespoons finely chopped garlic, divided 3 green onions, green part finely sliced and divided 1/4 cup oil 4 oz sliced white or baby bella mushrooms 3 cups broccoli florets 1/2 cup sliced red onion Few dried red chillis Sauce: 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon cornssauce 1 tablespoon rice wine vinegar 3 tablespoons finely chopped garlic, divided 3 green onions, green part finely sliced and divided 1/4 cup oil 4 oz sliced white or baby bella mushrooms 3 cups broccoli florets 1/2 cup sliced red onion Few dried red chillis Sauce: 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon cornsSauce: 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon cornssauce 1 tablespoon rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon cornssauce 1 tablespoon cornstarch

• Sweet Heat Sriracha — sriracha sauce, tempered with cool creamy yogurt • Avocado Green Goddess — avocados and just - picked herbs add a twist on the classic Sriracha — sriracha sauce, tempered with cool creamy yogurt • Avocado Green Goddess — avocados and just - picked herbs add a twist on the classic sriracha sauce, tempered with cool creamy yogurt • Avocado Green Goddess — avocados and just - picked herbs add a twist on the classic dressing

1 pkg (8 oz) Nasoya ® TofuBaked, Teriyaki or Sesame Ginger flavor, cut into 1 / 4 - inch pieces 1 1/2 cups water 3/4 cup quinoa, rinsed 2 1/2 cups cooked quinoa 1 cup cut - up broccolini or broccoli, steamed 1/2 cup chopped green onions 1 tbsp soy sauce 1 tsp Sriracha sauce 4 large bell peppers

4 to 6 scallions, thinly chopped include greens 1/3 cup chopped fresh cilantro, leafy tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai basil (if is not in season you can use regular) 12 to 15 fresh culantro leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.

Lentil salad 500 gr de puy or beluga lentils, cooked according to instructions 1/2 red cabbage head, cleaned and stem removed, finely shredded 300 gr fresh green leaves, like spinach and rucola, washed and roughly chopped 1/2 tsp cumin 3 tbsp soy sauce 2 cloves of garlic, crushed 3/4 tsp fine sea salt and more to taste 2 tbsp olive oil 3 - 4 shallots, finely chopped 1 tbsp cilantro, finely chopped 1 - 2 tbsp chili sauce (like Sriracha)

Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa Sliced Chicken Salad with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad with Lemon Zest Vinaigrette

per bowl, or more to taste) for serving * sriracha or sambal oelek (garlic chili sauce) for serving - optional * minced green onion for garnish - optional * course sea salt (white, black, pink or grey) to taste

With the consistency and texture of ceviche, Yard House's Poke Nachos feature marinated ahi, avocado, cilantro, serrano peppers, green onions, sesame seeds and nori served with a sweet soy and sriracha aioli along with white truffle sauce and crispy wontons.

In a large bowl, whisk together the minced whites of the green onions, hoisin sauce, ginger, garlic, salt, lime juice, sriracha sauce, and seasoning.

SEASONAL SPREAD something that tastes good right now — 6 SHISHITOS & SHROOMS tempura style, fresh cilantro & sriracha dipping sauce — 8 MEAT & CHEESE BOARD artisan meats and cheeses & other goodies — 12 BURRATA & PISTACHIO TOAST fresh cheese & pistachio crusted baguette — 9 WAN NA BONE beef marrow bone, mushrooms confit, pickled cauliflower, wild arugula & ale glazed shallots — 15 CRAB HUSHPUPPIES lump crab, cornmeal, jalapeño & maple butter — 8 HONEY FRIED CHICKEN cayenne crust & honey glaze — 10 UNCLE JOSH»S ENCHILADA muenster cheese, beef picadillo, fresh onion, green chile cream & cilantro — 7 OVEN ROASTED CAULIFLOWER fresh thyme, butter & parmesan cheese — 8

5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula chop w / roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad, for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v

1 cup peach preserves or peach jam 2 tbsps green onion, finely chopped 2 tbsps olive oil 1 tbsp sriracha 1 tbs Dijon mustard 1 tbsp soy sauce 3 cloves garlic, minced

Afghan - spiced Turnip and Potato Kebabs (gf) Arugula, Hummus & Olive Tapenade Flatbread Baked Broccoli Rabe and Cauliflower Stuffed Shells Baked Farro with Tomato and Herbs Baked Pretzel Empanadas Baked Sweet & Sour Pineapple - Sriracha Tofu Nuggets (gf) BBQ Chickpea Pizza BBQ Jackfruit Sweet Potato Mac (gf option) BBQ Pulled Carrot Tacos (gf option) BBQ Pulled Sweet Potato Sandwiches (gf option) BBQ Sweet Potato and Black Bean Tacos (gf) BBQ Tofu Sandwiches (gf option) Beet Wellington Black - eyed Pea and Collard Green Chili (gf) Black Pepper Cheesy Mac and Broccoli (gf option) Brown Rice Summer Risotto (gf) Brussels Sprout Banh Mi Sandwiches Butternut Squash Barley Risotto Cajun Red Bean Stuffed Delicata Squash (gf) Caramelized Onion Fettuccine with Smoked Cherry Tomatoes Chickpea Sloppy Joes (gf option) Chickpea Turmeric Stew (gf) Chickpea Vindaloo (spicy chickpea curry)(gf) Chili Colorado Seitan Stew Creamy Roasted Garlic Meyer Lemon Pasta (gf option) Creamy White Bean Pasta with Spring Vegetables (gf option) Chili Stuffed Acorn Squash (gf) Chipotle Roasted Beet Tacos (gf) Coconut Chickpea Curry (gf) Collard Greens Pesto Chickpea Salad Sandwiches Copycat Chipotle Sofritas (gf) Delicata Squash Puttanesca Stuffed Seitan Roast Easy Baked Falafel (gf) Edamame Pesto Pasta Fig, Sweet Corn, and Shallot Flatbread Garden Vegetable Vegan Stuffed Shells Garlic Bread Pasta (gf) General Tso's Chickpeas (gf) Glowing Moroccan Vegetable Stew (gf) Green Goddess Quinoa Stuffed Sweet Potatoes (gf) Homemade Soyrizo (gf option) Jamaican Jerk Sweet Potato Samosas Kale Falafel (gf) Kung Pao Chickpeas (gf) Loaded Avocado Vegan Quesadillas Loaded Greek Chickpea Pancakes (gf) Lentil Shepherd's Pie (gf) Lentil Spinach Curry with Coconut Rice (gf) Mango Curry Hummus Quinoa Bowls (gf) Mango Curry Hummus and Tandoori Roasted Red Pepper Sandwiches Masala Lentils (gf) Mongolian Seitan One Pot Coconut Curry Pasta One Pot Creamy Curried Lentils and Quinoa (gf) One Pot Creamy Pumpkin Sage Pasta One Pot Fettuccine Alfredo One Pot Moroccan Quinoa with Red Lentils (gf) One Pot Spaghetti Alla Puttanesca with Chickpeas and Artichoke Hearts One Pot Spicy Garlic Almond Butter Noodles (gf) One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in White Wine Lemon Sauce One Pot Ratatouille Rice (gf) One Pot Taco Spaghetti One Pot Tandoori Quinoa (gf) Orange Tofu (gf) Parsnip & Cauliflower Sorghum Risotto (gf) Persian Spiced Lentils with Roasted Potatoes (gf) Peruvian Lentils with Beet Puree (gf) Pizza - Stuffed Spaghetti Squash (gf) Polenta Puttanesca in 20 minutes (gf) Potato, Pineapple and Roasted Peanut Curry (gf) Roasted Eggplant Risotto (gf) Roasted Vegetable and Avocado Garden Wraps Samosa Stuffed Bell Peppers (gf) Samosa Wraps Sicilian Cauliflower Pizza Slow Cooker Tofu Tikka Masala (gf) Smoky Roasted Red Pepper Chickpea Pasta (gf) Smoky Tempeh with Peach Salsa (gf) Spaghetti and Lentil Balls (gf) Spicy Basil Noodles (Vegan Drunken Noodles) Spicy Tempeh Phyllo Rolls Spinach Artichoke Falafel (gf) Spinach Pesto Pasta Spring Vegetable Barley Salad with Mango - Red Pepper Relish Soyrizo & Refried Bean Taquitos (gf option) Sriracha Hemp Noodles (gf) Sweet Corn Curry (gf) Sweet Potato Polenta (gf) Tequila Lime Baked Tofu Tacos with Chipotle Crema (gf option) Teriyaki Cauliflower Rice Bowls Teriyaki «Meatballs» Thai Pineapple Fried Rice (gf) Tofu Bulgogi (gf) Tofu Gyros (gf) Turnip Green and Garlic Scape Chickpea Pancakes (gf) Ultimate Vegan Lasagna Vegan Baked Mac & Cheese (gf) Vegan Cauliflower Mac and Cheese Vegan Meatballs, Classic Style Wild Rice Burgers (gf) Winter Vegetable Barley Bowls Za'atar Crusted Cauliflower Bowls with Saffron Rice (gf)

organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional

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

For our peanut sauce, we're going to mix together peanut butter, Sriracha sauce, chicken broth, some fresh ginger, seasoned rice vinegar, soy sauce, and then we'll garnish with sliced green onions, shredded carrots, and sesame seeds.

Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium carrot, spiralized or julienned (about 2 cups carrot noodles) 1 cup very thinly sliced red onion (about 1 small red onion) 2 cups thinly sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.)

4 bone - in, skin - on chicken thighs Salt and black pepper, to taste 4 tablespoons unsalted butter, divided into 3 tablespoons and 1 tablespoon 8 cloves garlic, minced 1/2 onion, chopped 4 - 5 small potatoes, chopped 1 green bell pepper, chopped 1/3 cup brown sugar 1/3 cup tablespoons Sriracha sauce garnish green onion, sliced

My hot sauce of the hour is Sriracha which is amazing with sautéed greens.

8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more as needed 1 tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)

Chop or shred chilled cooked turkey and mix with chopped green onion and mayonnaise spiked with Asian chile sauce like Sriracha.

You fill the wrapper with a seasoned filling (I often use soy ground round or crumbled tofu, grated carrots, chopped cooked spinach, minced green onions, and Sriracha), cook the bottoms till they're golden brown, then pour a curried tomato sauce over top to braise them.

Sriracha's green top and clear bottle with bright, red sauce is instantly recognizable.