fuck yeah vegan pizza

littledidiknow:

latimes:

The story behind Sriracha

With a distinctive bottle taste, Sriracha has gone from an unpronounceable challenge to a staple sauce for many Americans. In the U.S. alone, $60 million worth of the sauce was sold last year alone.

But it wasn’t always such a prevalent item on store shelves. David Tran, the man responsible for popularizing the hot sauce, had a long journey beforehand:

When North Vietnam’s communists took power in South Vietnam, Tran, a major in the South Vietnamese army, fled with his family to the U.S. After settling in Los Angeles, Tran couldn’t find a job — or a hot sauce to his liking.

So he made his own by hand in a bucket, bottled it and drove it to customers in a van. He named his company Huy Fong Foods after the Taiwanese freighter that carried him out of Vietnam.

Read more via our profile of Tran, and his beloved hot sauce.

Photos: Gina Ferazzi, Kirk McKoy / Los Angeles Times

Has never spent $1 on advertising.

(via the-naked-joker)

reblogged from sulksheets:

sriracha bleeding evil onto my seitan pizza

I thought this blog could use some live action so here you go.

reblogged from doublefancy:

when life gives you leftover pizza dough and tofu scramble make breakfast buns for the freezer?

mix the leftover scramble, vegan cream cheese, sriracha, and trader joe’s mozzarella  shreds all together and wrap it up in pizza dough pouches
brush the tops with melted earth balance and bake at 450 degrees for about 12 minutes
let cool and then into the freezer!
to heat back up either let defrost and then bake in the toaster oven OR microwave straight out of the freezer for about 2 minutes.

image

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