Erin is the fabulous food blogger and creative recipe developer who, along with her husband/photographer Jeff, runs the lovely Olives for Dinner. I admire her adventurous nature, especially into Asian flavors – she is one of the few bloggers I know who has also worked with some of my favorite ingredients like gochujang (Korean fermented chili paste) and douchi (fermented bean paste).
Her guest post here on Vegan Miam will deviate from her usual posts and be a continuation of her Vegan MoFo theme. Vegan MoFo stands for Vegan Month of Food, and it’s an annual blogging get together where participants share a month worth of vegan food posts to their dedicated topic. Erin at Olives for Dinner has chosen to make her Vegan MoFo all about her favorite cookbooks, sharing some of her favorite recipes from the cookbooks she loves while also shedding some light on these cookbooks she loves.
Every time I untwist the green cap on a bottle of sriracha, my mouth instantly starts to water and I feel instantly happy, comforted and warm after taking the first bite of whatever I’ve put it on. It has a beautiful balance of spiciness, sweetness and acidity that’s rounded out perfectly with its humble simplicity and gorgeous color. Everything that it’s put on is instantly better, and it pretty much goes on anything.
If you are with me on this, The Veggie-Lover’s Sriracha Cookbook, by Randy Clemens, will make getting your next sriracha fix a unique and fun experience. Packed with 50 completely plant-based and wildly creative recipes that all utilize sriracha, Randy’s cookbook shows that this amazing condiment is not only versatile, but also more than just a sum of its parts.
When my friend Kristy from Keepin’ It Kind, (also a friend of Randy’s) shared an invitation to a dinner that showcased some of Randy’s recipes at Mohawk Bend last month, I was excited to taste the food and meet the sriracha-wielding genius behind the cookbook. Also there that evening was Jackie from Vegan Yack Attack, so it was pretty much the best evening with the best food with the best company ever.
We had several amazing courses that evening (all from the cookbook), which included Sriracha-Cucumber Hummus, Sriracha Muhammara, Kicked-Up Caprese, Curried Kale and Squash Risotto and Upside-Down Pineapple-Sriracha Cake, but the one I knew I wanted to recreate at home first was part of the appetizer course—Randy’s Stuffed Sriracha ‘Shrooms. Impossibly rich and creamy cashew cheese is blended with a few hits of sriracha and some other complimentary ingredients, then spooned into mushrooms and baked to create an umami-heavy bite with a perfect blast of heat.
About a week after the dinner, Randy’s Stuffed Sriracha ‘Shrooms were blissfully created in my kitchen. The cashew cheese sauce came together nicely with only a few ingredients, and I loved spooning it into mushrooms and baking them to neon-orange perfection. Biting into the baked meaty mushroom was soft but snappy, and the richness of the cashew cheese oozed into the hollow where the stem was snapped off, providing a nice ratio of ‘shroom to cheeze. The heat starts off at a whisper and ends with a bang, followed by complete happiness that this recipe makes plenty to enjoy. These even tasted great cold over the next few days.
Next up to try from The Veggie-Lover’s Sriracha Cookbook: Randy’s Ultimate Sriracha Veggie Burger and his California Benedict with Sriracha-Chive Hollandaise! Have mercy.
Photography by Jeff of Olives for Dinner
About Olives for Dinner
Erin Wysocarski is the creator, recipe developer, food stylist and writer for Olives for Dinner, while her husband, Jeff, photographs all of the food on the blog. When she’s not blogging, she’s either reading the latest issue of Bon Appétit, hanging out with her cat, Nimrod, and settling into her new life in Los Angeles after living in New England for the past 10 years. Read more here or contact Erin.
What is your favorite Sriracha-based dish? Are you a huge Sriracha fan?