Delectable Dime

by Faith Escher

Sriracha is one of the condiments that I always keep on hand. It adds amazing depth of flavor to almost any dish. I add sriracha to soups like ramen, rice dishes like fried rice, stir fries, and even use it as a dipping sauce.

I have recently found so many amazing plant-based dishes that include sriracha as a key ingredient. I was amazed by how different and delicious the end products turned out. Sriracha adds value to both simple and complex recipes and is affordable and easy to include.

This week’s recipes are a collection of recipes I found that highlight sriracha in unique and interesting ways. From dressings and sauces to the focal point of a main dish, I hope you are able to enjoy the various ways a single ingredient like sriracha can be used and highlighted to create delicious recipes.

Total Budget: $100 or less

All recipes serve 4

NOTE: Garlic (2) = how many recipes the ingredient garlic is used in. For example, “Garlic (2)” means we will be using garlic in two of our recipes for this week.

The Shopping List For All 5 Dinners

• 1 Large garlic bulb – $0.50 (3)
• 1 3 Inch piece of fresh ginger – $0.50 (2)
• Any size Container of soy sauce or tamari – $1.99 (3)
• 16 oz Container of sriracha – $2.99 (5)
• 3 Carrots – $1.50 (2)
• 16 oz Container of rice vinegar – $1.99 (1)
• 1 Lemon – $0.39 (1)
• 2 limes – $0.38 (2)
• 2 Napa cabbage – $0.99 (1)
• 1 Bunch of fresh cilantro – $1.00 (1)
• 14 oz Bag of peanuts – $4.99 (3)
• 3 oz Container of garlic powder – $1.48 (2)
• 5 oz Container of sesame oil – $1.99 (2)
• 1 14 oz Can of cooked chickpeas – $1.25 (1)
• 1 8 oz Container of garlic chili paste – $2.04 (1)
• 1 16 oz Bag of peanuts – $3.29 (1)
• 12 oz of Snow peas – $2.99 (1)
• 2.6 oz Container of onion powder – $2.99 (2)
• 1 Container of agave – $5.99 (1)
• 1 Large mango – $1.00 (1)
• 1 Red pepper – $1.00 (1)
• 3 Avocados – $3.00 (3)
• 1 Cucumber – $0.89 (1)
• 16 oz Bag of Sunflower seeds – $1.99 (1)
• 4 or More count bag of nori sheets – $2.89 (1)
• 1 Jalapeno – $1.00 (1)
• 1 Container of dijon mustard – $2.79 (1)
• 1 Bunch of green onions or scallions – $1.00 (1)
• 1 Bag of green peas – $1.50 (1)
• 1 Carton of 5 or 6 fresh shiitake mushrooms – $4.29 (1)
• 4 Large sweet potatoes – $3.50 (1)
• 1 Large bag of broccoli florets or 2 crowns of broccoli – $2.50 (1)
• 4.5 oz Container or less of nutritional yeast – $6.99 (1)

$70.00 – $80.00  *Prices may fluctuate depending on tax, store, sale and season. I paid $73.58 this week.

If you followed us last week you already have the following; however, if this is your first week you will need to make these additional purchases (appx $24.41) or substitute with ingredients you have in your cupboard.

• Salt – $1.99 (4)
• Olive oil –  $3.99 (5)
• 3 oz Container of garlic powder – $1.48 (1)
• 1 Container of maple syrup – $5.99 (2)
• 14 oz Bag of cashews – $4.99 (3)
• 5 oz Container of sesame oil – $1.99 (1)
• 16 oz of of Arborio rice – $3.98 (3)

Recipe No. 1

Spicy Asian Chickpea Salad | Cook Time: 35 Minutes

Source: Dianne’s Vegan Kitchen by Dianne | Link to instructions

• 1 ½ cup (or 1 14-ounce can) cooked chickpeas
• 1 tablespoon olive oil
• 1 tablespoon sriracha
• ½ teaspoon sea salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon minced ginger
• 3 tablespoons lime juice
• 1 tablespoon peanut oil*
• 1 tablespoon agave
• 2 tablespoons tamari
• 2 tablespoons rice vinegar
• ½ teaspoon garlic chili paste
• ½ head (about 6 cups) napa cabbage, thinly sliced
• 2 carrots, shredded
• 1 cup snow peas, trimmed and diagonally sliced
• ⅓ cup cilantro, chopped, loosely packed
• ⅓ cup peanuts, chopped

Note: The other night someone made a similar asian chickpea salad, and it was so simple yet so delicious! This salad quickly made it into my repertoire, and I have been making it repeatedly. *Also note I used only olive oil instead of adding peanut oil as well.

Recipe No. 2

Thai Mango Avocado Salad | Cook Time: 15 Minutes

Source: JoyfulHealthyEats.com by Krista | Link to instructions

• 1 large mango, julienned
• 1 red pepper, julienned
• 1 avocado, diced
• ¼ cup diced cashews, roasted & unsalted
• ¼ cup diced fresh cilantro
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup*
• ½ tablespoon tamari
• 1 teaspoon sriracha

Note: I would recommend serving this dish with a side of rice or alongside of some toasted tandoori bread.

Recipe No. 3

Vegan Spicy “Tuna” Sushi | Cook Time: 10-15 Minutes

Source: Forksandbeans.com | Link to instructions

For the “Tuna” Base:

• ½ c. sunflower seeds, soaked for 1-2 hours, drained and rinsed

For The Sauce:

• ½ c. cashews, soaked for 1-2 hours, drained and rinsed
• ¼ c. lemon juice
• ½ nori sheet, broken up
• 1 Tbsp. Dijon mustard
• 1 Tbsp. Sriracha sauce
• ½ jalapeno, deseeded
• ½ tsp. onion powder
• ¼ tsp. sea salt
• ¼ c. water

Note: This recipe seems like an unlikely mix of ingredients, but it is certainly delicious! You will definitely need to cook rice for this recipe. I suggest cooking it ahead of time and letting it sit till it is cool. Then you can sprinkle some rice vinegar over it before packing the rice on to the nori sheet. You can go to the link for detailed instructions. Also note that you will use cucumbers, carrots and avocado in the roll as well, which are on the shopping list.

Recipe No. 4

Sriracha Fried Rice | Cook Time: 30 Minutes

Source: appetiteforchina.com | Link to Instructions

• 2 tablespoons peanut or vegetable oil*
• 1 clove garlic, minced
• 1 teaspoon minced ginger
• 2 scallions, white and green parts separated and thinly sliced
• 5 or 6 fresh shiitake mushrooms, stems removed and caps finely chopped
• 1/2 cup frozen peas
• 3 cups cold leftover rice
• 3 tablespoons Sriracha
• 3 tablespoon soy sauce
• 2 teaspoons sesame oil
• Freshly ground black or white pepper to taste

Note: For this dish you can use leftover rice or make it ahead of time and let it cool. *I used olive oil instead of vegetable oil.

Recipe No. 5

Baked Stuffed Sweet Potato & Sriracha Cashew Cheese Sauce | Cook Time: 30 Minutes

Source: The Simple Veganista | Link to instructions

• 4 large sweet potatoes
• 1 1/2 cup broccoli florets, steamed
• 1 avocado, sliced

Sriracha Cashew Cheese Sauce:

• 1/2 cup raw cashews, preferably soaked for 2-3 hours
• 1/4 cup water, and 1-2 tablespoons as needed for thinning
• 1 garlic clove
• 2 teaspoons nutritional yeast
• 1 teaspoon sriracha chili sauce, and more to taste

References

Appetite for China. (2013, January 9). Sriracha Fried Rice. Retrieved August 11, 2017, from

appetiteforchina.com website: http://appetiteforchina.com/recipes/sriracha-fried-rice

Cara, & Forks & Beans. (2014, June 21). Vegan Spicy “Tuna” Sushi. Retrieved August 11,

2017, from www.forkandbeans.com website:

http://www.forkandbeans.com/2014/06/21/vegan-spicy-tuna-sushi/

Dianne’s Vegan Kitchen. (2016, June 22). Spicy Asian Chickpea Salad. Retrieved August 11,

2017, from www.diannesvegankitchen.com website:

https://www.diannesvegankitchen.com/2016/06/22/spicy-asian-chickpea-salad/

Krista, & Joyful Healthy Eats. (2017, April 14). Thai Mango Avocado Salad. Retrieved July

11, 2017, from www.joyfulhealthyeats.com website:

http://www.joyfulhealthyeats.com/thai-mango-avocado-salad/

Simple Veganista. (2013, March). Baked Stuffed Sweet Potato & Sriracha Cashew Cheese

Sauce. Retrieved August 11, 2017, from www.simple-veganista.com website:

http://www.simple-veganista.com/2013/03/baked-stuffed-sweet-potato-sriracha.html