INGREDIENTS 1/4 cup tomato juice 2 ounces vodka 1 tablespoon lemon juice 1/2
teaspoon Sriracha sauce 1/2 teaspoon prepared horseradish 1/4 teaspoon salt - free herbal seasoning mix 1 dash shoyu Sea salt and black pepper, for serving Lemon wedges, for serving Cherry tomatoes, for serving
Drizzle 1
teaspoon Sriracha sauce on each over the cheese.
Whisk in 2
teaspoons Sriracha sauce and then 1/3 cup olive oil until well combined.
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
Not exact matches
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
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
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
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
, 1/2
teaspoon soy
sauce, and 1 tablespoon
Sriracha.
In a small bowl, combine Cabot Plain Lowfat Greek Yogurt, 1/2
teaspoon soy
sauce, and 1 tablespoon
Sriracha.
1/4 cup soy
sauce 1
teaspoon sesame oil 2 tablespoons honey 1 - 2
teaspoons Sriracha (or other hot
sauce) 3 slices fresh ginger root 2 cloves garlic, crushed
BBQ
Sauce: 1/2 cup vegetable broth 2 Tbsp maple syrup 2 Tbsp molasses 2 Tbsp tomato paste 2 Tbsp peanut butter 1 Tbsp soy sauce 1 Tbsp apple cider vinegar 1 Tbsp prepared mustard 1/2 teaspoon liquid smoke 1/2 tsp Sriracha (opti
Sauce: 1/2 cup vegetable broth 2 Tbsp maple syrup 2 Tbsp molasses 2 Tbsp tomato paste 2 Tbsp peanut butter 1 Tbsp soy
sauce 1 Tbsp apple cider vinegar 1 Tbsp prepared mustard 1/2 teaspoon liquid smoke 1/2 tsp Sriracha (opti
sauce 1 Tbsp apple cider vinegar 1 Tbsp prepared mustard 1/2
teaspoon liquid smoke 1/2 tsp
Sriracha (optional)
Whisk together 1/4 cup apricot preserves, 2 tablespoons rice vinegar, 1 tablespoon less - sodium soy
sauce, 1 1/2
teaspoons sambal oelek or
Sriracha, and 1/4
teaspoon salt.
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)
ingredients CASHEW CHICKEN AND BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2 heads baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2
teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy
sauce or tamari 1
teaspoon Sriracha Kosher salt and ground black pepper (to taste)
2 lbs of ground turkey (I used lean 93 %) 1 cup of cooked quinoa (any color will do) 1 medium yellow onion, diced very small 6 garlic cloves, minced 1 cup of chopped spinach leaves (I used baby spinach leaves) 1/4
teaspoon of red chili flakes 2 tablespoon of low sodium soy
sauce,
Sriracha sauce or other hot
sauce that you love or Worcheshire
sauce 1 tablespoon of Italian Seasoning 1
teaspoon of Oregano Salt and Pepper 1 tablespoon of flaxseed meal 1 egg, beaten
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.
3 large red bell peppers 2 1/2 tablespoons white wine or white balsamic vinegar 4 garlic cloves, pressed 2 red jalapenos, stemmed, seeded, chopped 1
teaspoon ground cumin 1 1/2
teaspoon kosher salt, plus more for seasoning 1/4
teaspoon freshly ground black pepper, plus more for seasoning 2
teaspoons to 1 tablespoon
Sriracha sauce, to taste 1/4 cup extra-virgin olive oil
3 tablespoons peanut oil 1 tablespoons Thai red curry paste 3/4 cup water 1 1/4 cups tamarind soup 1/4 cup honey, plus more to taste (I added 1 tablespoon more at end) 1/4 cup fish
sauce 1
teaspoon sriracha Asian chili garlic
sauce
1 1/2 tablespoon hoisin
sauce (preferably Koon Chun) 1 tablespoon soy
sauce 1 tablespoon crushed salted roasted peanuts (smashed with side of chef's knife) 1 1/2
teaspoons ketchup 1
teaspoon unseasoned rice vinegar 1/4
teaspoon sriracha chile garlic
sauce 1 tablespoon water
What's in it: The
sauce: 1 tablespoons sesame oil 1 tablespoons soy
sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1
teaspoon honey 1
teaspoon finely grated fresh ginger (I use a microplane) 1
teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon
sriracha (less if you're not into spicy)
Dynamite
Sauce 1/2 cup Kewpie Japanese mayo 1 - 2 tablespoons
Sriracha, to taste 1 garlic clove, smashed to a paste 1
teaspoon sugar
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 cup of non fat plain Chobani 1/2
teaspoon of ground cumin 2 - 3 tablespoons of
Sriracha sauce (depending on your taste)
Add the soy
sauce, vinegar, sugar, and 1
teaspoon of
Sriracha and whisk to combine.
2
teaspoons curry powder 1
teaspoon chili powder 1/2
teaspoon each black pepper, cinnamon, and allspice 2 tablespoons (28 ml) hot
sauce (I used
sriracha) 1/3 cup (27 g) cocoa powder (use raw for a fattier, brighter flavor)(I used raw cocoa powder) 1/4 cup (60 ml) tamari 1/3 cup (80 ml) vegetable broth 2 to 3 crushed garlic cloves 1 tablespoon (21 g) agave nectar 2 tablespoons (28 ml) olive oil 1 tablespoon (15 ml) lemon juice or balsamic vinegar 2 tablespoons (32 g) hoisin or plum
sauce, tamarind, or a similar
sauce (I used tamarind concentrate) 1/2
teaspoon salt, or to taste 1/2
teaspoon ground oregano
12 ounces organic vegetable broth 1/2 cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu of your choice), cubed 1 red pepper, chopped 1 small white onion, sliced 1/2 cup fresh cilantro, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh chives, minced 1 tablespoon
Sriracha hot
sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1
teaspoon salt 2
teaspoons white pepper 1 cup cooked brown rice
Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2 garlic cloves, minced 3/4 cup thinly sliced cremini mushrooms (about 5 whole mushrooms) 1 small red bell pepper, diced 1 small zucchini diced 1/2 cup grated carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy
sauce 1 1/2
teaspoons rice vinegar 2
teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons
Sriracha (It totally depends on how much heat you can handle.)
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
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
sauce 1 Tablespoon liquid sweetener (agave, maple syrup, whatever) 1 Tablespoon
sriracha 1/2
teaspoon salt or to taste
-LSB-...] Ingredients2 Tablespoons butter1 pound uncooked medium shrimp, peeled and tails removed1 small garlic clove, diced2 Tablespoons
Sriracha sauce (or other hot
sauce can be used) 1 cup fresh or frozen corn3 Tablespoons fresh basil, chopped1 / 4
teaspoon Kosher salt1 / 4
teaspoon cracked black pepper1 small yellow bell pepper, chopped1 fresh California Avocado, peeled, pit removed and cut into bite sized pieces1 cup grape tomato halves1 head romaine lettuce, washed and cut into bite sized piecesDrizzle olive oilDrizzle Balsamic Vinegar -LSB-...]
1 large white onion 1 cup raw cashews, soaked in water for a couple of hours or overnight, then drained 3 cups unsweetened soy milk 1/2 cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2 cup white wine 3 tablespoons nutritional yeast 2 tablespoons red or white miso 1
teaspoon onion powder 1
teaspoon smoked paprika 1/2
teaspoon black pepper 1/2
teaspoon white pepper 1/2
teaspoon salt (omit if sodium is an issue) 1/2
teaspoon turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis,
sriracha sauce
1 1/2 tablespoons low - sodium soy
sauce 1 lime, juiced and zested 1 tablespoon plus 2
teaspoons honey 1 tablespoon
Sriracha (plus more for serving) 4 boneless skinless chicken breasts (about 1 1/2 pounds total) 2 peaches, cut into 16ths 24 fresh basil leaves
Sauce 3 Tbsp soy sauce 3/4 cup chicken or vegetable broth 2 Tbsp honey 1 Tbsp rice wine 1 teaspoon Sriracha 1 Tbsp corn s
Sauce 3 Tbsp soy
sauce 3/4 cup chicken or vegetable broth 2 Tbsp honey 1 Tbsp rice wine 1 teaspoon Sriracha 1 Tbsp corn s
sauce 3/4 cup chicken or vegetable broth 2 Tbsp honey 1 Tbsp rice wine 1
teaspoon Sriracha 1 Tbsp corn starch
3 cups water 1 cup grits or coarse cornmeal 1/3 cup grated Parmesan cheese 2 tablespoons
Sriracha sauce, plus more, for serving 1 tablespoon unsalted butter 1
teaspoon chili powder 1/4
teaspoon sea salt Fried egg, for serving Drizzle olive oil, for serving Dash ground chipotle pepper, for serving (may substitute smoked paprika) Pinch dried rosemary, for serving
organic tempeh, sliced * 1/2 cup chopped cilantro * 3 tablespoons tamari or soy
sauce * 1
teaspoon organic sugar * sesame seeds (optional) * homemade or store - bought
sriracha to taste
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
6 cups Vibrant Vegetable Stock (see recipe) 2 tablespoons sugar 4 tablespoons minced parsley 2 tablespoons minced garlic 4 tablespoons minced scallion 1/2 cup soy
sauce 2
teaspoons ground ginger 4
teaspoons freshly ground white pepper 2 tablespoons chopped watercress 2 tablespoons chopped cilantro 2 cups snow peas cut diagonally 3 lemons, sliced thinly Asian hot
sauce, such as
Sriracha, to taste
Stir in two tablespoons of soy
sauce, a
teaspoon of fish
sauce, a small spoonful of sambal oelek or other hot
sauce (like
sriracha), and a tablespoon of brown sugar, cooking until the liquid is almost completely reduced.
Dipping
Sauce: 3/4 cup Greek whole milk yogurt 1 tablespoon
Sriracha 1 small garlic clove, minced 1/4
teaspoon salt
Caesar dressing ingredients • 1 cup cooked white beans, plus cooking liquid / liquid from can to achieve desired dressing consistency • 2 tablespoons freshly squeezed lemon juice • 1/2 tablespoon Dijon mustard • 1/2 tablespoon vegan Worcestershire
sauce • 1
teaspoon capers • 1/2
teaspoon maple syrup • 1/4
teaspoon sriracha • 1 garlic clove • sea salt — to taste • freshly ground black pepper — to taste • 2 tablespoons olive oil
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
Spicy Caramel Popcorn: Add 1/2
teaspoon cayenne or 2 - 3 tablespoons
Sriracha or other hot
sauce to the caramel
sauce along with the vanilla.
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
We do add 1/2
teaspoon of
sriracha to the
sauce!
Next, brush the cooked tofu with 1/2
teaspoon of
sriracha, the Thai chili - garlic
sauce known for its hot flavor.
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.)
1 medium to large head of cauliflower 3 tablespoons of grass - fed butter or grapeseed oil 1/4 cup of hot
sauce or harissa (
sriracha will work too) 1/2
teaspoon salt 1/2
teaspoon cumin 1/2
teaspoon garlic powder 1/2
teaspoon onion powder 1/2
teaspoon smoked paprika
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
What's in it: The
sauce: 1 tablespoons sesame oil 1 tablespoons soy
sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1
teaspoon honey 1
teaspoon finely grated fresh ginger (I use a microplane) 1
teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon
sriracha (less if you're not into spicy)
• 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
* 1/4 cup oil, divided * 1 egg, lightly beaten * 1 small yellow onion, diced * 4 cloves garlic, minced * 1 Tablespoon minced ginger * 4 cups day - old, leftover rice (make sure there aren't any large clumps) * 1 Tablespoon sweet chile
sauce (like Mae Ploy) * 1 Tablespoon
Sriracha * 2 Tablespoons fish
sauce * 2 Tablespoons gluten - free oyster
sauce * 1/4
teaspoon ground white pepper * 1 cup finely diced fresh pineapple (can substitute well drained canned pineapple) * 3/4 cup roughly chopped cilantro * 3/4 cup roughly chopped toasted cashews
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)