This is a two-fer. One marinade, two dishes. Why is it Angry? I don’t know, ask Food & Wine Magazine, where I got the recipe. Its roots are in  a Korean recipe. I didn’t have the Korean chili paste or chili powder so I improvised.

• 2 T (1/4 c) sriracha (45 g)
• 2 T soy sauce
• 2 T rice wine vinegar
• 2 teaspoons ginger paste
• 2 T agave nectar or molasses
• scallions
• 1 t chilli powder
• gardein chikn (soy protein) (I used the crispy orange chik’n without the orange sauce)
• OR 1 bag of brussels sprouts
• 1 T olive oil

Method for “chikn”

1. Mix all ingredients together to form marinade in a bowl
2. Pour into a ziploc bag
3. add the Gardein and marinade for 1 hour or more (overnight would prob be awesome)
4. When it has marinaded, preheat oven to 450.
5. Take pieces out and lay on a baking sheet covered with foil. Reserve the marinade
6. Bake “chikn” until golden (don’t do what I did the first time, which was overcook.. it becomes tough)
7. Spoon some of the marinade overtop. top with chopped scallions
8. if it’s too spicy, serve with yogurt sauce

Brussels Sprouts

1. Wash and dry brussels sprouts
2. halve them
3. rub with 1 T olive oil
4. Bake at 450 until golden and crispy (20 mins or so)
5. toss in a few spoons of marinade. (enough to coat but not too much or it will be soggy). let sit for a while or overnight.
6. reheat and enjoy.