Shrimp Banh Mi-Style Sandwiches

2 large carrots, peeled and shredded

2 T. vinegar

2 t. sugar

1 t. salt

1-1/2 lb. extra-large frozen peeled cooked shrimp, thawed, tails removed (26-30 count per lb.)

1/3 c. sriracha mayonnaise*

4 Vietnamese baguette-style rolls or hoagie buns, lightly toasted and split

1 c. cilantro 

In a screw-top jar, combine carrots, vinegar, sugar, and salt. Shake to dissolve sugar and salt. Set aside, continuing to shake occasionally.

In a medium bowl combine shrimp and mayonnaise. Divide mixture between rolls. Drain carrots. Top sandwiches with carrots. Add more mayonnaise if desired. Sprinkle with cilantro.

*To make sriracha mayonnaise, in a small bowl whisk together 1/3 c. mayonnaise, 2 T. sriracha sauce, 1 t. lime juice or rice vinegar, and 1 t. honey.

Makes 4 sandwiches. 

Adapted from Better Homes & Gardens magazine, April 2024, p. 36.

Buffalo Blue Cheese Dip

8 oz. cream cheese, softened

1/2 c. plain Greek yogurt

1/2 c. mayonnaise

1/4 c. sriracha

2 cloves garlic, minced

Salt and pepper to taste

1 c. crumbled blue cheese

2 T. sliced green onions

In a mixing bowl, beat cream cheese, yogurt, mayonnaise, sriracha, and garlic. Season with salt and pepper. Fold in blue cheese and green onions. Transfer to serving bowl and chill for 2 hours to allow flavors to combine.

Adapted from pretzelcrisps.com.

No-Cook Peanut Chicken Noodles

7-8 oz. thin rice noodles
1/3 c. peanut butter
1/3 c. rice vinegar
1/4 c. low-sodium soy sauce
2 T. water
1 T. sriracha
1/4 t. salt
2 c. shredded cooked chicken breast or soy "chickun" (prepared per package directions)
1 c. frozen shelled edamame, thawed
2 large carrots, coarsely grated
1/4 c. fresh cilantro, chopped
Roasted peanuts, for garnish
Additional cilantro, for extra flavor

Place rice noodles in a large bowl and cover with boiling water. Let soak until tender, 7-9 minutes; drain.

Meanwhile, in another large bowl, whisk together peanut butter, rice vinegar, soy sauce, water, sriracha, and salt. Add noodles and toss to coat, adding more water 1 T. at a time if noodles seem too dry.

Fold in chicken, edamame, carrots, and cilantro; toss to combine. Top with roasted peanuts and more cilantro.

Serves 4.

Adapted from Good Housekeeping magazine, March 2020, p. 111.   

Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice

1 small red onion, diced
5 T. extra-virgin olive oil, divided
3 cloves garlic, minced
2 bay leaves
1-1/2 c. uncooked wild rice
3-1/2 c. vegetable stock
1/2 c. dried cranberries
1/2 c. maple syrup
3 T. Sriracha sauce
1-1/2 T. soy sauce or tamari
Juice of 1 lime
1 lb. Brussels sprouts, trimmed and halved lengthwise
1/4 c. chopped raw walnuts
2 T. minced fresh rosemary
Salt and pepper to taste
Chopped fresh flat-leaf parsley

Add the onion, 2 T. of the olive oil, garlic, bay leaves, wild rice, stock, and cranberries to a rice cooker and cook on the brown rice setting. (If using stove top, heat the oil in a large pot. Saute the onion until soft, then add the stock. Bring to a boil, then add other ingredients and cook per directions on rice package.)

Preheat the oven to 375 degrees.

In a large bowl, whisk the remaining 3 T. olive oil together with the maple syrup, Sriracha, soy sauce or tamari, and lime juice. Add the Brussels sprouts and toss to coat.

Using a slotted spoon, transfer the Brussels sprouts to a nonstick baking sheet and spread in a single layer. Reserve the excess liquid. Bake for 25-35 minutes or until tender and browned.

When the rice has 5 minutes of cooking time left, add the walnuts (without stirring) and allow the rice to finish cooking. Add the rosemary and season with salt and pepper.

Serve the Brussels sprouts over the rice, drizzled with the reserved maple-Sriracha mixture and a sprinkling of parsley.

Makes 6-8 servings.

Adapted from Vegan Holiday Survival Guide, p. 4.