In a food processor or high-speed blender, combine the walnuts and garlic and pulse until finely chopped. Add the spinach, arugula, basil, nutritional yeast, Sriracha, and lemon juice and process until a coarse paste forms. With the processor running, slowly add the oil through the feed tube. Season with salt and pepper to taste. Use immediately or store in the refrigerator for up to 1 week.

Feel free to substitute 2 tablespoons grated Parmigiano-Reggiano cheese for the nutritional yeast flakes.

Cock Sauce Cashew Cheeze

COCK SAUCE CASHEW CHEEZE

This cheeze makes a great dip and spread and is useful in a multitude of recipes. It has a texture akin to fresh chèvre and can be used in place of cream cheese or ricotta. Personalize it by experimenting with your favorite spices or minced herbs. Try it in lasagna, jalapeño peppers, or Stuffed Sriracha ’Shrooms for starters. MAKES ABOUT 1½ CUPS

1 cup raw whole cashews, soaked in water for 2 hours

1 small red bell pepper, quartered

3 tablespoons nutritional yeast flakes

3 tablespoons Sriracha

1 tablespoon freshly squeezed lemon juice

2 cloves garlic, peeled

Water if needed

Salt and freshly ground black pepper

Drain the cashews. Put them in a food processor or high-speed blender and add the bell pepper, nutritional yeast, Sriracha, lemon juice, and garlic. Puree until smooth, pausing once or twice to scrape down the sides with a rubber spatula. With the processor running, drizzle in water for a thinner consistency if desired. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate for at least 2 hours before serving. Stored in the refrigerator, it will keep for 1 week.

Feel free to use 1 (8-ounce) package cream cheese, softened, or 8 ounces fresh chèvre in place of the cashews and nutritional yeast.

SRIRACHA-CUCUMBER HUMMUS

Hummus works well as a blank canvas, allowing you to add whatever ingredients and flavors you like. I discovered this particular combination while working at Stone Brewing Co., as it was often served in their bistro. The cucumber adds a light, refreshing zip that plays unbelievably well with the fiery force that is Sriracha. MAKES ABOUT 2 CUPS

1 English cucumber, peeled

1¾ cups cooked garbanzo beans, or 1 (15-ounce) can, drained

4 cloves garlic, peeled

¼ cup raw tahini

3 tablespoons Sriracha Juice of 1 lemon

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 tablespoon ground cumin

2 teaspoons smoked paprika

Salt and freshly ground black pepper

Cut the cucumber into quarters. Put three of the quarters in a food processor or high-speed blender and add the garbanzo beans, garlic, tahini, Sriracha, lemon juice, oil, cumin, and paprika. Process until smooth. Season with salt and pepper to taste.

Transfer to a serving bowl and use a spoon to form a small divot in the center. Dice the remaining cucumber and place it in the divot. Drizzle a bit of olive oil over the top. Transfer to an airtight container and refrigerate for at least 2 hours before serving. Stored in the refrigerator, leftovers will keep for up to 1 week.

IN THE RAW Not long ago, I discovered the joy of sprouting garbanzo beans, which allows you to eat them raw, preserving more of their natural nutrients. Plus, they lend an awesome texture to hummus. Want to sprout your own? Head to SrirachaBook.com/extras for directions.

SRIRACHA-MANGO GUACAMOLE

I’ve long served both guacamole and my (semi)famous mango salsa with tortilla chips. One day I wondered what would happen if I made a hybrid of the two dips, and deliciousness was born. The addition of Sriracha wasn’t exactly rocket science, but it does taste absolutely brilliant. Besides being an excellent dip for chips or crudités, it also makes a tasty topping for grilled tofu, and of course goes well in tacos, burritos, and other Mexican fare. MAKES ABOUT 2 CUPS

3 large, ripe Hass avocados Juice of 2 large limes

1 large mango, diced

¼ cup diced red onion

¼ cup chopped fresh cilantro

¼ cup Sriracha

2 cloves garlic, minced

1½ teaspoons ground cumin

Salt and freshly ground black pepper

Cilantro sprigs, for garnish

Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Add the lime juice. Using a fork, mash the avocado until relatively smooth. Add most of the mango (reserving a small amount for garnish) and the onion, cilantro, Sriracha, garlic, and cumin, mixing well. Season with salt and pepper to taste. Cover with plastic wrap, pressing the plastic onto the surface of the guac to help prevent browning. Refrigerate for at least 30 minutes. Just before serving, taste and adjust the seasoning if desired. Garnish with the reserved mango and cilantro sprigs and serve immediately. Stored in the refrigerator with plastic wrap pressed onto the surface, leftovers will keep for 3 days.

Burning Thai Bruschetta

BURNING THAI BRUSCHETTA

This is definitely a fun appetizer to serve up. At first glance, it looks similar to traditional Italian bruschetta, but at first bite, the ginger and Thai basil tell your taste buds that they’re in for something different. And then the Sriracha kicks in. Surprise! MAKES 4 TO 6 SERVINGS

1 large lime

8 ounces cherry tomatoes, halved lengthwise

3 green onions, white and green parts, sliced on the diagonal

2 tablespoons Sriracha

2 teaspoons Bragg Liquid Aminos or low-sodium soy sauce

1 teaspoon grated fresh ginger

1 teaspoon light brown sugar

8 large fresh Thai basil leaves, thinly sliced

4 large cloves garlic, peeled

Salt and freshly ground black pepper

1 baguette

Extra-virgin olive oil, for drizzling

Preheat the oven to 350°F.

Zest and juice the lime, then finely mince the zest. In a large nonreactive bowl, mix the lime juice and zest along with the tomatoes, green onions, Sriracha, liquid aminos, ginger, brown sugar, and basil. Mince 3 cloves of the garlic and stir them in. Season lightly with salt and pepper. Cover and let sit at room temperature. (This can be prepared up to 1 day ahead and stored in the refrigerator.)

Meanwhile, slice the baguette 1 inch thick on the diagonal. Arrange the slices in a single layer on a baking sheet. Drizzle lightly with olive oil. Bake for about 4 minutes, until golden but not quite brown. Remove from the oven and, while still warm, rub the remaining clove of garlic across the top of each slice. The coarse texture of the toasted bread will act like a grater, getting little flecks of garlicky glory onto each piece.

Taste the tomato mixture and season with additional salt and pepper if desired. Transfer to a serving bowl and serve alongside the toasted baguette, allowing diners to spoon on their own tomato topping.

Gluten-free sandwich bread can be substituted for the baguette. Simply cut 4 or 5 slices in quarters and toast as directed. Alternatively, you can use gluten-free crackers. If using crackers, mince the fourth clove of garlic along with the other three and add it to the tomato mixture since you won’t need to “grate” it.

SRIRACHA MUHAMMARA

You know those moments that are burned into your memory forever, like the first time you heard Earth, Wind & Fire belt out “September,” or when you finally got to make out with the person you pined for all through high school? Friggin’ awesome, right? Well, that’s how I feel about my first muhammara experience. I was working under chef Michael Ruiz at the late LA restaurant Bistro Verdu, and when he introduced me to the wonderfully smoky and tangy Middle Eastern dip, I instantly fell in love with it. MAKES ABOUT 1½ CUPS

1 cup raw walnut halves

1 roasted red bell pepper

4 cloves garlic, peeled

3 tablespoons Sriracha

2 tablespoons pomegranate molasses

1 tablespoon smoked paprika

Salt and freshly ground black pepper

In a food processor or high-speed blender, combine the walnuts, bell pepper, garlic, Sriracha, pomegranate molasses, and paprika. Process until mostly smooth but still with lots of small, chunky bits of walnut. Transfer to an airtight container and refrigerate for at least 2 hours. Season with salt and pepper to taste just before serving. Stored in the refrigerator, leftovers will keep for 1 week.

POMEGRANATE MOLASSES

Pomegranate molasses is a sweet-and-sour reduction of pomegranate juice that can be found online and in Middle Eastern markets. If you’re unable to find it or would just like to be cool and make your own, simply combine 2 cups pomegranate juice, ¼ cup sugar, and the juice of 1 lemon in a nonreactive saucepan over very low heat. Cook, stirring occasionally, until reduced to a thick syrup, about 1 hour. Use immediately or store in the refrigerator for up to 6 months.

SRIRACHA CAPONATA

O eggplant, how do I love thee? I can’t even begin to count the ways, but let caponata stand as a shining example of just why I love you so. Sour, sweet, slightly salty, and now—with the addition of Sriracha—spicy, too. Although caponata is typically served as a topping on baguette slices or crostini, it’s also great in panini or over couscous, pasta, grain salads, or grilled tofu. MAKES 4 TO 6 SERVINGS

½ cup extra-virgin olive oil

1 large red onion, diced large

2 Japanese eggplants, unpeeled, diced large

1 red bell pepper, diced large

1 stalk celery, diced large

¼ cup raisins

4 cloves garlic, minced

1 (14-ounce) can tomato puree

¼ cup pitted kalamata olives

¼ cup Sriracha

¼ cup apple cider vinegar

1 tablespoon sugar

1 tablespoon nonpareil capers (optional)

2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

Salt and freshly ground black pepper

Toasted pine nuts, for garnish (optional)

Heat the oil in a cast-iron or nonstick skillet over medium-high heat. Add the onion and sauté until softened, 5 to 7 minutes. Add the eggplants, bell pepper, and celery and sauté until softened, about 5 minutes. Add the raisins and garlic and sauté just until the garlic is fragrant, about 30 seconds. Stir in the tomato puree, olives, Sriracha, vinegar, sugar, and capers. Bring to a boil, then immediately lower the heat and simmer gently until the sauce has thickened, about 20 minutes.

Remove from the heat and stir in the parsley. Season with salt and pepper to taste. The dish should have a nice balance of sweet and sour, so taste and add more vinegar or sugar as desired. Serve warm, at room temperature, or chilled, garnished with parsley and pine nuts. Stored in the refrigerator, leftovers will keep for 1 week.

Stuffed Sriracha ’Shrooms

STUFFED SRIRACHA ’SHROOMS

There is perhaps no hot hors d’oeuvre finer than well-made stuffed mushrooms, especially when they’re this easy to put together. If you’re making them for a party, you can assemble them the day before and refrigerate overnight. Simply let them come to room temperature, drizzle with olive oil, and bake when ready to serve. Your guests will, like, totally trip out on how good they are, maaaan. MAKES 4 TO 6 SERVINGS AS AN APPETIZER

24 cremini or button mushrooms

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

2 cloves garlic, minced

1 cup Cock Sauce Cashew Cheeze

Thinly sliced fresh basil leaves, for garnish

Remove the stems from the mushrooms. Chop the stems finely. Heat 1½ tablespoons of the oil in a cast-iron or nonstick skillet over medium heat. Add the mushroom stems and season lightly with salt and pepper. Sauté until the mushrooms have given off their moisture and are slightly browned, about 5 minutes. Add the garlic and sauté just until fragrant, about 30 seconds. Transfer to a bowl and let cool to room temperature.

Preheat the oven to 375°F.

Add the cheeze to the mushroom stems and mix well. Arrange the mushroom caps, gill side up, on a nonstick or parchment-lined rimmed baking sheet. Season lightly with salt and pepper. Fill each mushroom with a generous heap of the cheeze mixture. (If making in advance, stop here and cover and refrigerate for up to 1 day.)

Drizzle the remaining 1½ tablespoons oil over the mushrooms. Bake for 25 to 30 minutes, until the mushroom caps begin to wrinkle and give off their moisture. Garnish with basil and serve immediately.

Replace the cheeze with one (8-ounce) block of cream cheese, softened, mixed with 1 egg yolk, 1 tablespoon freshly squeezed lemon juice, ½ cup grated Parmigiano-Reggiano cheese, 3 tablespoons Sriracha, and 2 cloves garlic, minced.

NOT YOUR MAMA’S PARTY MIX

Well, it’s not my mama’s party mix, anyway. Every December, my mom would break out the big roasting pan and make insane quantities of Chex mix to give as gifts to friends and family (though I ate way more than my rationed share, much to my mom’s chagrin). It was crazy addictive, and with a few simple adjustments, now it’s vegan. The awesome addition of Sriracha only makes it that much more like snack crack—and I’m totally alright with that. MAKES ABOUT 15 CUPS; ANYWHERE BETWEEN 8 AND 16 SERVINGS

3 cups wheat squares cereal (such as Wheat Chex)

3 cups rice squares cereal (such as Rice Chex)

3 cups corn squares cereal (such as Corn Chex)

3 cups toasted oat cereal (such as Cheerios)

2 cups pretzel sticks

1 (10-ounce) can cocktail peanuts

1 (10-ounce) can fancy mixed nuts

1 cup melted coconut oil, extra-virgin olive oil, or a mixture of the two

½ cup Sriracha

3 tablespoons Bragg Liquid Aminos or low-sodium soy sauce

2 tablespoons garlic powder

Preheat the oven to 250°F.

In a very large roasting pan, gently mix the cereals, pretzels, peanuts, and mixed nuts. In a measuring cup, mix the coconut oil, Sriracha, liquid aminos, and garlic powder. Drizzle over the cereal mixture while stirring gently, then continue stirring until everything is evenly coated.

Bake for 1 hour, stirring every 15 minutes. Let cool slightly before serving. Stored in an airtight container at room temperature, it will keep for 1 month (as if!).

Substitute more rice or corn cereal for the wheat squares. Toasted oats cereal obviously contains oats (duh!), which some folks who are sensitive to gluten can’t tolerate or choose to avoid. Gluten-free brands—such as Nature’s Path Whole-O’s—work great.

SOUTHEAST MEETS SOUTHWEST LETTUCE CUPS

I love lettuce cups. Anytime you can get people reaching for the same plate in the center of the table, you’re guaranteed a lively conversation. Plus, the heat of the filling mixes with the cool crunch of the lettuce to create a fun juxtaposition. This version ups the contrast ante with ingredients from both Southeast Asia, and the US Southwest. If you’d like to serve them with a dipping sauce, check out the recipe for vegan nuóc châ’m or Sriracha Satay Sauce. MAKES 4 TO 6 SERVINGS

2 (8-ounce) packages plain tempeh, crumbled

Juice of 2 limes

¼ cup Bragg Liquid Aminos or low-sodium soy sauce

¼ cup Sriracha

4 cloves garlic, minced

2 tablespoons grated fresh ginger

3 tablespoons extra-virgin olive oil

4 green onions, white and green parts, sliced on the diagonal

1½ cups cooked black beans, or 1 (15-ounce) can, drained

1 cup fresh or frozen, thawed corn kernels

1 cup diced jicama

¼ cup chopped fresh cilantro

1 head iceberg, Boston, or Bibb lettuce, leaves separated

Put the tempeh in a large bowl or ziplock bag. In a separate bowl, whisk together the lime juice, liquid aminos, Sriracha, garlic, and ginger. Pour over the tempeh and mix until evenly coated. Let marinate for 20 to 30 minutes.

Meanwhile, heat the oil in a cast-iron or nonstick skillet over medium-high heat. Add the green onions and sauté just until fragrant, about 30 seconds. Add the tempeh and its marinade, then stir in the beans, corn, and jicama. Cover and cook until heated through, about 7 minutes. Remove from the heat, stir in the cilantro, and serve immediately in a large bowl alongside the lettuce leaves. Allow your dining guests to scoop the hot mixture onto the lettuce leaves, forming a kind of leafy taco. Dunk into your dipping sauce of choice before each bite, and enjoy!

Zippy Zucchini Zuppa with Asparagus and Cannellini Beans