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)
Not exact matches
The chicken is marinated in a
sriracha - pineapple mixture and the salad dressing has even more kick with additional
sriracha and lots
of lime juice!
1 cup
of soaked cashews (take one cup
of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons
of Sriracha sauce 2 tablespoons
of Chipotle Hot Sauce 1 cup
of water 1/4 cup
of nutritional yeast 1/2
of a
lime squeezed for
juice 1 teaspoon chili powder 1 - 2 teaspoons
of smoked paprika (depending on your taste) 1/2 -1 teaspoon
of salt
The flavor bursting velvety sauce
of hearty pumpkin puree whisked with soy sauce, smooth peanut butter,
lime juice, mirin, brown sugar, fresh basil and
Sriracha is further enlivened by stir fried red curry, ginger and whatever crunch
of vegetables you choose.
You can also use
Sriracha or a squeeze
of fresh
lime juice.
I double the
lime juice, use at least a tablespoon
of sriracha, (more to taste), whatever herbs I have on hand (any or all three are delicious), and serve it in cabbage leaves.
Combine mayo,
Sriracha sauce to taste, honey, and a splash each
of lime juice and rice wine vinegar.
I cut the mayonnaise down to three tablespoons and added one mashed avocado and the
juice from one, small
lime and about one teaspoon
of Sriracha sauce and several minced garlic cloves.
Of course it's all about the sauce, which stars
Sriracha, peanut butter, fresh ginger, fresh garlic, soy sauce, and
lime juice.
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
1 - 2 tablespoons
Sriracha (depending on desired spiciness) 2 teaspoons honey
Juice of 1
lime 1 tablespoon vegetable oil 1 teaspoon minced fresh ginger 1 garlic clove minced 2 tablespoons chopped fresh cilantro, plus more for serving 1 teaspoon kosher salt 1 pound extra large shrimp, peeled and deveined
For the dressing: 3T Vegenaise 2T apple cider vinegar
Juice of 2
limes 2 tsp curry powder 1 tsp sugar 1 tsp
sriracha 1/4 tsp salt
Sauce (adapted from Isa Does It): 1/2 cup peanut butter 2 cloves
of garlic (peeled duh) 1 tsp fresh grated ginger 1/2 cup water 3 Tablespoons
lime juice 2 Tablespoons tamari or soy sauce 1 Tablespoon liquid sweetener (agave, maple syrup, whatever) 1 Tablespoon
sriracha 1/2 teaspoon salt or to taste
Making peanut dressing: In a bowl, combine the peanut butter, miso paste,
lime juice, honey,
Sriracha sauce, 2 cloves
of pickled garlic, grated ginger, peanut oil and 1 tablespoon 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
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon
sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts
juice of 1
lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
Add lemongrass, ginger, mung beans,
sriracha,
lime juice, rice vinegar and a pinch
of salt.
In a large bowl, whisk together the minced whites
of the green onions, hoisin sauce, ginger, garlic, salt,
lime juice,
sriracha sauce, and seasoning.
1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back
of a chef's knife and chopped finely 1 tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons
sriracha 1 tablespoon
lime juice 2 teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4 cup chopped green onions basil or cilantro leaves
The coconut - infused broth is silky smooth with spicy hints
of sriracha and ginger, balanced by the
lime juice and cilantro and packed with good - for - you veggies like sweet potato and cabbage.
Allow to cool slightly: serve with a squeeze or two
of fresh
lime juice and some
sriracha or other chile sauce drizzled on top.
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
Daikon Radish Pasta with Corn and Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears
of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons
sriracha 1 tablespoon
lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful
of basil leaves — torn microgreens to garnish — optional
The sauce is a mix
of reduced fat mayo, cilantro, garlic,
lime juice,
Sriracha, and honey.
• 4 large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh
lime juice • 1 garlic clove • 1 tablespoon coconut oil (
OF: omit) • One 16 - ounce (454 g) package sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2 cups (210 g) mung bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as
Sriracha sauce, optional
For the sauce, I used fresh squeezed
lime juice (can sub two tablespoons
of tamarind paste plus six tablespoons
of rice vinegar), reduced sodium soy sauce (can sub tamari sauce or coconut aminos), Truvia Brown Sugar Blend (can sub twice as much honey, coconut sugar, regular brown sugar, or sugar - free all - natural Sukrin Gold Brown Sugar), fish sauce (can sub vegan fysh sauce), and
sriracha red chili sauce (can sub one half teaspoon
of crushed red pepper flakes).
3 T Soy Sauce, 1 T
Sriracha sauce, 2 T
lime juice, 2 T canola oil and 2 T brown sugar and a couple
of shakes
of fish sauce.