Spread the Warmth Gift Idea #2: The Veggie Lover’s Sriracha Cookbook

Since I met Randy Clemens at a party last year he has been an absolute Auh-Mazing friend to Edible Skinny.  Smart, funny, generous, Randy is also absolutely gaga in regards to Sriracha (he has a license plate that reads "SIRACHA"), which is why he written two cookbook about the infamous Rooster Sauce.  (And he's not alone Huy Fong Foods has never advertised its sauce, and its sales have increased by almost 20% each year so Srirachapocalypse, Schmapocalypse!!!)

Randy's latest, the Veggie-Lover's Sriracha Cookbook, is a Vegan/Vegetarian companion to the successful Sriracha Cookbook, featuring 50 inventive, vegetable-based recipes with gluten-free variations.  Despite what the City of Irwindale might say, devoted Sriracha addicts know that this fiery red condiment adds the perfect spicy kick to their favorite foods.

California Benedict with Sriracha-Chive Hollandaise.  Photo Leo Gong

So for those who want to take it to the next level, Mister Randy Clemens shows how versatile this garlicky, pungent sauce can be when paired with the almighty veggie in everything from breakfast to dessert, appetizers to entrées.  Delicious plant-based recipes include California Benedict with Sriracha-Chive Hollandaise, Cajun Quinoa Cakes with Lemon-Dill Sriracha Rémoulade, and Maple-Sriracha Doughnuts.  Featuring 50 flavor-packed, inventive combinations of vegetables and Sriracha that showcase an exciting range of fruits, grains, and veggies, without the processed fake meat found in many vegan recipes.

The Veggie-Lover’s Sriracha Cookbook will take your rooster sauce obsession to bold, new heights!

City of Irwindale says Sriracha Sauce Factory Odors Causing Headaches and Burning Eyes

 David Tran, CEO of Huy Fong Foods, looks over the production line. Photo by Randy Clemens.

On the coattails of success of the L.A. Sriracha Festival the Los Angeles Times reports that residents of Irwindale near the new Huy Fong Foods factory have lodged complaints about headaches and burning eyes, which they allege are the result of the emissions coming from the hot sauce production facility.

"The city of Irwindale filed suit in Los Angeles County Superior Court on Monday, claiming that the odor was a public nuisance and asking a judge to stop production until the smell can be reduced.”

Jalapeños loading to get washed and ground. Photo by Randy Clemens.

 The Times continued:

"The smell is so aggressive that one family was forced to move a birthday party indoors after the spicy odor descended on the festivities, said Irwindale City Atty. Fred Galante."

As Sriracha smartypants Randy Clemens, author of the The Veggie Lover’s Sriracha Cookbook and The Sriracha Cookbook, stated on his blog:

 "I’m hopeful that it doesn’t halt Sriracha production or cause any delays. Huy Fong Foods relies on fresh chiles for its Sriracha—100 million pounds’ worth this year—which are all grown by Underwood Family Farms. They are trucked directly to Huy Fong Foods from the farm, and are washed, processed, and turned into hot sauce immediately, at the peak of their freshness. Harvest season for their jalapeño hybrid peppers is almost over, but they still have plenty more deliveries scheduled which will help ensure supply for next year. An action by the court could cut into that supply."

Photo by Randy Clemens.

Get the full skinny at the L.A. Times website!