Sriracha Ketchup & Cock Sauce Cashew Cheeze

Cock Sauce Cashew Cheeze

Sriracha Ketchup

I decided to do these two sauces for this week and in leiu of last week's Sriracha recipe (I was unable to make it last week).
I made these two sauces without Carlos's assistance. He had other stuff he needed to get done.

We bought the onion rings (vegan, of course) pictured with the ketchup, and sweet potato fries from a local organic store, Dad's Organic Market. Pictured with the cheeze is a couple of tortilla wraps that were getting stale, that I had oiled, spiced, and baked, then cut into chips.

These sauces were super easy to make, and took no time. The cheeze took a little planning because the cashews needed to soak for an hour, and once blended with the rest of the ingredients, it needed to be refrigerated for another two hours, but active prep time was short and not complicated.

The sauces are very tasty. I say "are" and not "were" because we still have some in the fridge. Carlos was worried that the cheeze was too spicy for me, but it wasn't. I enjoyed how it all tasted. I got daydreaming about how raw veggies would taste with the cheeze.

Jackfruit "Pulled Pork" Sammiches with Pickled Red Onion

Jackfruit "Pulled Pork" Sammiches
with Pickled Red Onion

We made this on Saturday, and I'm just getting to the blog today.

Alyx, get your shit together.

It was a bit tricky finding the jackfruit. The recipe calls for jackfruit in a can with brine. I've only seen it fresh in the produce section. I posted in Vegans of Regina on Facebook to find some. Within seconds I had responses.
I tried at Superstore in the International isle, and they were all out.

Boo!

Then we tried the Asian grocery store in town, Ngoy Hoy Asian Foods. They do have jackfruit in a can, but only in syrup, not brine. So we'd probably end up with something sweeter. We just went with it.

I made the pickled red onion, Carlos made the "pulled pork". He wasn't certain of the directions to make the jackfruit pieces into a pulled pork texture. The instructions tell you to use two forks to pull it apart, we ended up doing it by hand. It was much easier. Carlos never had pulled pork before. I guess in Chile it isn't a big menu item? He never liked eating pigs anyway. Back when I ate animals, I loved pulled pork. The flavours, and even the texture was very similar to the way the exploited dish tastes. From what I can remember...it's been a few years.
Carlos also used less sriracha than what the recipe called for. For me. He used the perfect amount. It wasn't too spicy for my Eastern European-Canadian mouth. He didn't use my smoked paprika like the recipe says. He thought the stuff I have was 'too chunky'. Fine. It still tasted great.

**Please note that the photos for the dish do not do it justice. The picture in The Veggie-Lover's Sriracha Cookbook was much more accurate, and much more enticing.

Sriracha and Green Onion Biscuits with Country Mushroom Gravy

Sriracha and Green Onion Biscuits
 with Country Mushroom Gravy.

Carlos and I made this because a Facebook friend requested it.
It's listed in the Breakfast section of The Veggie-Lover's Sriracha Cookbook.

Carlos made the gravy while I got the biscuits together. It was my first time ever making biscuits, and I got irritated with how sticky the dough became. But it was kind of perfect. Very much reminded me of the cheesy biscuits at Red Lobster, only instead of cheese, there's sriracha and green onion. It was the perfect amount of spice, too. Well, perfect for my "Canadian mouth"-direct quote from Carlos.
He said it was good for his Chilean mouth, as well. It was nice because it didn't completely take over the way the other ingredients tasted. It was a good accent.

It was nice to have the gravy as a dip for the biscuits. I've gotten much better with mushrooms. Prior to becoming vegan, I could not stand the taste or texture of them, but I've been forcing myself to be more open-minded, and I've come a long way. It was flavourful gravy, and the fresh rosemary that the recipe calls for was a great taste. You really can tell the difference between dried spices and fresh spices.

As stated earlier, this recipe is found in the breakfast section, but we made it for supper. Partly because I neglected to pick up cremini mushrooms, green onions, or shallots. But mostly because I never thought of gravy as a breakfast food. Plus I made gluten-free buckwheat pancakes with bananas and strawberries from Isa Chandra Moskowitz's Vegan Brunch this morning.

Overall, pretty simple, very tasty.