Spring Rollin' in the Dip Game: Vegan-Friendly Condiments to Sauce Up Your Rolls!

Citrus Herb Chimichurri

• Zest and juice 1/2 a lemon, lime, and orange.

• 1 medium shallot, minced

• 1 garlic clove, minced

• Red pepper flakes, to taste

• Quarter to 1/2 t kosher salt

• 2 cups packed watery herbs, such as parsley, cilantro, lemon balm, chives, scallions, dill, or oregano.

• Up to 3 T woody herbs- Rosemary, lavender, sage, sweet bay, thyme, and tarragon

• Combine all in a food processor and pulse while drizzling 1/3 to 1/2 c EVOO.

• Can be stored for up to 10 days in the fridge or 4 months in the freezer.

Miso Cilantro Sauce 

• 5 garlic cloves

• 3 T ginger

• 3 T tahini

• 3 T white miso

• 2 T sesame oil

• 3 T Mirin

• 2 T rice vinegar

• 3 T honey

• 2 T soy sauce

• 4 T cilantro

• 2 T H2O

Add all but the cilantro to a food processor, once blended, rough chop the cilantro and add to the processor, pulsing until just combined.