Tag Archives: vegan food

Vietnamese Inspired Banh Mi Bowl

We absolutely LOVE Vietnamese food in our house! We are so lucky to have a large number of amazing and authentic Vietnamese restaurants just a few blocks away!

Since going vegan, I’ve had to give up the beef pho and pork banh mi I once loved, so I really haven’t been to them! Today I decided enough is enough and I would just have to make it myself!

For this recipe, I can’t emphasize enough the benefit of pickling the veggies and marinading the tempeh ahead. The pickled carrots and radishes are what really make this dish taste authentic. You can begin the pickling process 1 to 3 days ahead.

Today I actually came up with this idea last minute, so I only had a few hours for the veggies to pickle (I know, I know, do as I say, not as I do). They came out crisp, fresh, but with a slight tang. It was still super delicious so if you’re short on time, don’t let it stop you!

As for the tempeh, marinading ahead really helps prevent it from having a bitter flavor. I always keep a block of it in my freezer so today I soaked it in the marinade while I let it thaw on the counter.

As a side note, if you want to make this banh mi bowl into…well…banh mi: serve it on a roll instead of over rice! We try to avoid over doing refined grains in this house (and we had pizza yesterday…whoops!), so bowl it is!

Vietnamese Inspired Banh Mi Bowl

  • Servings: 4
  • Difficulty: easy
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A fun, healthy twist on your favorite Vietnamese street food.

Pickle the carrots/radishes/red cabbage ahead ideally 1-3 days before serving. The longer it pickles, the stronger the flavor.

Ingredients

    For the pickled vegetables:
  • 1/2 pound carrots, julienned or sliced thin
  • 1/2 pound radishes, julienned or sliced thin
  • 1/4 of a head of red cabbage (optional)
  • 4 cups water
  • 1/2 cup white or rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • For the tempeh:

  • 1 block tempeh
  • 2 tbsp cooking oil (I used sesame)
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 1/4 cup white or rice vinegar
  • 2 tablespoons sriracha or chili garlic sauce
  • 2 tablespoons sugar
  • 1 inch piece fresh ginger, minced
  • 1/4 cup fresh chopped cilantro
  • For the bowl:

  • brown rice (1 cup dry)
  • 1 cucumber, sliced
  • fresh cilantro, chopped
  • fresh basil, chopped
  • fresh scallions, chopped (optional)
  • fresh lime for serving

Directions

  1. Before any other steps, start with pickling the veggies. Julienne the carrots and radishes, or slice extremely thin. Slice your red cabbage thin as well if you are using it. Combine the water, vinegar, sugar, and salt in a bowl. Taste test the pickling liquid and add more vinegar, sugar, salt, or water as needed to balance the flavor to your liking. Pour over the vegetables and keep in an air tight container with a lid overnight or up to 3 days ahead. I also recommend pickling the cabbage in a separate container from the carrots and radishes. Remember to reserve the pickling juice for sprinkling over your bowl at the end!
  2. Marinade the tempeh. Combine the soy sauce, vinegar, water, sriracha (or chili garlic sauce), ginger, and 1/4 cup chopped cilantro in a bowl. Mix together and pour over tempeh. Marinade in a container with lid for at least one hour, making sure to turn once halfway through.
  3. Begin making your brown rice. Submerge the rice in water and boil 30 min, then drain, return to stove top and let sit with lid to steam for 5 minutes before fluffing with fork. Chop the remaining cilantro, basil, scallions, and slice up your cucumber while the brown rice is cooking.
  4. Time to make the tempeh! Heat 2 tbsp cooking oil in a large pan on medium heat. When the oil is hot, add the tempeh and the remaining marinade. Cook the tempeh approx 5 minutes on each side. The tempeh is ready when it has a puffed look from absorbing the liquid and is slightly browned on both sides. When finished cooking, cut into slices and set aside.
  5. Assemble your bowl! Spoon in some brown rice and pile on the cilantro, basil, scallions, cucumber, pickled vegetables, and tempeh to your liking. Squeeze some fresh lime on top and spoon on a drizzle of your leftover pickling liquid. Enjoy!

I hope you guys enjoy this recipe as much as I did! It was so easy, delicious, and perfect for summer. Let me know what you think!

General Tso’s Cauliflower

Do you ever just CRAVE Chinese takeout?

Of course you do. It’s savory, sweet, universally loved, and straight up addictive.

Since the vegan days I haven’t gotten to enjoy that greasy, sticky Chinese chicken, I saw a few inspiration pictures of how to make it yourself around the internet and came up with this!

This General Tso’s Cauliflower is approved by my omnivorous husband, tastes great as leftovers, and completely cured all of my cravings. Although it still has a quite a bit of sodium from the soy sauce and some added sugar to give it that General Tso’s taste, it and has a FAR lower fat content (NO deep frying for this one) and much less salt and sugar than what actual Chinese takeout would have!

General Tso's Cauliflower

  • Servings: 4
  • Difficulty: easy
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As easy vegan version of your favorite Chinese takeout

I absolutely love serving this with rice and steamed edamame to balance the powerful flavor of the cauliflower and for protein. You can buy bags of pre-shelled edamame in the frozen section of the grocery store. Just steam for five minutes, sprinkle some salt and you’re good to go!

Ingredients

  • 1 large head or 2 small heads of cauliflower
  • For the sauce:
  • 2 pounds vine ripened tomatoes
  • 2 cloves garlic minced
  • 1 inch piece fresh ginger minced (or 1tbsp pre minced ginger)
  • 2 tbsp sesame oil
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/3 cup water
  • Juice of one orange (or lemon or lime, if you don’t have citrus on hand, increase the rice vinegar to 1/3 cup)
  • 1 tbsp corn starch dissolved in 1 tbsp water
  • 1 tbsp tomato paste
  • 2-4 tbsp coconut sugar
  • Optional: if you like it spicy can add 1 tsp Chinese chili garlic sauce or 1/4 tsp of red pepper flakes!
  • For the batter:
  • 1/2 cup flour
  • 1/ 3cup corn starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 cup plant based milk

Directions

  1. Prepare the cauliflower by cutting florets into bite sized pieces and keeping the stems cut short so that it is easy to coat in batter
  2. In a large sauce pan or skillet, start the sauce. Turn the stove top to a medium heat and add the sesame oil. When the oil is warm, add the garlic, ginger, and tomato paste. Sauté until fragrant (approx 2 min)
  3. Add the soy sauce, rice vinegar, orange juice, water, and sugar. Bring to a simmer, turn heat to low and continue to simmer, stirring occasionally while you prepare the batter (approx 20 min).
  4. Pre heat your oven or air fryer to 400 degrees. Prepare the batter in a large mixing bowl. Add the flour, baking powder, dry corn starch, salt, and slowly add the milk, 1/4 cup at a time until the batter is watery to submerge the cauliflower but thick enough to stick! I find that 3/4 cup is usually the right amount.
  5. Dump your cauliflower florets into the batter and cover completely. Spray a baking sheet or a flat pan in your air fryer with a high smoke point oil like avocado, grape seed, or canola oil. Don’t use a mesh basket for this, you will need a flat surface for it to cook on! Lightly spray the cauliflower once on the sheet. Cook the cauliflower in the air fryer for 7 minutes on each side, or bake for 10 minutes each side in the oven. The batter will become lightly golden brown at the end and your cauliflower will be nice and soft in the middle. Remember to keep stirring your sauce! If you’re cooking rice and edamame, now is a good time to start making those as well.
  6. Add the corn starch/water mixture to the general tso’s sauce to thicken it. Continue to stir until the cauliflower is cooked. Once the cauliflower is done, add to the general tso’s sauce, turn off the heat, and toss to coat. I had some sesame seeds on hand so I sprinkled some of them in at the end as well! Enjoy!

Let me know what you guys think! Drop a comment below if you have any other takeout suggestions you want me to try to create!

Greek Tofu Souvlaki with Tzatziki Sauce

One of my favorite restaurants in the world is this little Greek place from my home town. It’s family owned, quaint, and consistently delicious. My family has been going here since I was a kid. As a teenager, my friends and I would order it for take out, and then drive our cars to the bay and chow down while we watched the waves crash on the shore. To say I love Greek food is an understatement.

It’s been pretty sad for me to give up Greek food. Sure, I have falafel and hummus, but I missed tzatziki. Today I decided to veganize one of my all time favorite Aegean-inspired meals. Chicken souvlaki –> Tofu souvlaki. It honestly turned out better than I could have imagined!

To start, I bought extra firm tofu, pressed it to squeeze out the liquid, chopped it into cubes, and seasoned it. It’s super important to really press tofu if you want it to get firm and crisp. Do not skip this part or else you will end up with mushy, bland blocks of tofu!

My trick is to take two dish towels, fold each of them in half 3x, put the tofu block between the towels, and then place between two plates. (Dish towels are better than paper towels because they will absorb more liquid- not to mention more eco friendly). Press down on the top plate and squeeze it out! Place something heavy on the top plate and return to the fridge to finish chilling and draining. Alternatively, if you are good at planning ahead, pressing and then freezing tofu 24 hours in advance (and subsequently defrosting) does wonders for the texture as well!

Greek Tofu Souvlaki with Tzatziki Sauce

  • Servings: 4-6
  • Difficulty: easy
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A classic Greek favorite that's not falafel


I recommend pressing the tofu before you do anything else, then making the tzatziki sauce so you have time for it to drain.

Ingredients

    For the Souvlaki:
  • 1 package of extra firm tofu
  • 1/4 tsp garlic powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp oregano
  • For the Sandwich:
  • 1 small red onion or 1/2 of a large red onion
  • 1 large or 2 small tomatoes
  • 1 bunch of spinach or lettuce
  • 1 package of pita bread
  • 1 small cucumber or 1/2 large cucumber
  • For the Tzatziki:
  • 2 cups of plain, unsweetened, plant based yogurt
  • 1 cucumber
  • 2 tsp white vinegar or 1 tbsp lemon juice
  • 2-4 cloves garlic, finely minced or grated
  • 1/4 cup freshly chopped dill or mint
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/4 tsp pepper

Directions

  1. Start with the tofu. Drain the water out of the package and press the tofu between two folded up dish towels and place between two plates to squeeze out as much water as possible. Place a heavy object on the top plate and return to the fridge to continue draining while you make the tzatziki.
  2. If using an oven to bake the tofu, begin pre-heating the oven to 400 degrees. To make the tzatziki, begin by peeling the cucumber. Either grate the cucumber over a bowl OR coarse chop the cucumber and place in a food processor and pulse until it is ground into fine pieces. Take the ground cucumber and strain through a cheese cloth, thin towel, or stack of paper towels. Squeeze the cloth to get out as much liquid as possible, then add the grated cucumber to a large mixing bowl and add the yogurt, oil, garlic salt, pepper, dill (or mint), and vinegar (or lemon). Stir to combine and place in fridge while you return to the tofu.
  3. Now that you are done with the tzatziki, the tofu should have had enough time to drain. In a small bowl, combine the onion powder, garlic powder, salt, pepper, and oregano. Chop the tofu into small cubes and sprinkle on both sides with the dry seasonings. If baking the tofu, it will likely take 30 minutes to get firm and dry, depending on your oven. Check on the tofu every 10 minutes and flip each time. The tofu is done when it is golden brown and slightly crisp on all sides. If using an air fryer, set to 400 degrees as well. You will likely need only 20 minutes depending on your air fryer. Remember to turn halfway through to ensure even cooking.
  4. While the tofu is baking, chop the vegetables to combine in the pita. I actually forgot to get an extra cucumber today, but I do recommend it to balance out the sharpness of the red onion!
  5. When the tofu is complete, combine your veggies, greens, and tofu on the pita and drizzle with tzatziki. Enjoy!

I hope you love it as much as I did. Drop a comment below if you try it!

Sweet Potato Black Bean Tostadas With Avocado Sauce

Above all else, my absolute favorite kind of food is Mexican. Not Tex-Mex. Not Taco Bell. Actual Mexican food from Mexico. It is simple, delicious, and typically uses just a few ingredients. Because Mexican food features so few ingredients, it’s incredibly easy to veganize.

You might be thinking “but what about the sour cream! And cheese!” For those of you who are not familiar with authentic Mexican cuisine, you might be surprised to hear dairy is actually an extremely small part of Mexican cooking. Perhaps a sprinkling of cheese here and there, maybe a drizzle of crema at a restaurant (a more runny version of American sour cream), but that’s about it. It isn’t central to any dish, and can easily be replaced by a squeeze of lime or some avocado without compromising the integrity of the dish.

And yes, I understand that sweet potatoes aren’t Mexican, but I do LOVE how they taste with black beans and they are just so good for you. How can I NOT Mexicanize them?

Tostadas are one of my favorite Mexican dishes to eat. A tostada is essentially a tortilla that has been baked until it becomes a giant round tortilla chip. They are a creative way to reduce food waste (they’re made from tortillas that are just starting to go stale). The revamp is both useful and delicious. I love tostadas because the open faced style allows you to enjoy the flavors of what’s on top in a different way than if it were wrapped up inside of soft shell tortilla. In a taco, you would taste the shell first and get the flavors of the filling on the back end. In a tostada, you get all the flavors at the same time, plus a nice crunch and a little extra flavor from the baked shell.

**Tip for the Avocado Dressing: make ahead the day before or a few hours before serving if you can. Although it tastes great fresh, letting the flavors marinade together makes them REALLY blend as one. The best part about the avocado dressing? Even if you make ahead, it stays green!

PS: this is a great recipe for meal prepping. Instead of tostadas, put the potatoes and beans on a bed of lettuce, rice, or wrap it up in some tortillas for tacos or burritos. The sky is the limit!

Sweet Potato Black Bean Tostadas

  • Servings: 4
  • Difficulty: easy
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A flavorful, fun Mexican-inspired recipe perfect for Taco Tuesdays


Ingredients

  • 1 sweet potato
  • 1 small red onion
  • 1 15 oz can black beans
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 2-4 tbsp salsa
  • tostadas (or small tortilla shells if making your own)
  • oil of choice
  • optional for topping: shredded lettuce, diced tomato, fresh lime, fresh cilantro

Directions

  1. Peel and dice the sweet potato and red onion into small pieces. If making your own tostada shells, begin pre-heating the oven to 350.
  2. Put 2 tbsp oil in a sauce pan and turn to medium heat. Add onion first and sauté until fragrant, then add sweet potato. Stir and cover with lid.
  3. While sweet potato and onions are cooking, drain and rinse the black beans and begin measuring your spices.
  4. Once the sweet potatoes begin to soften, add the spices, salsa, and black beans. (The salsa will help add moisture to the dish. If you don’t have any on hand, add a few tbsp water instead).
  5. If making your own tostadas, take out a baking sheet and either lightly brush or spray both sides of tortillas with oil of choice. Sprinkle a dash of salt on one side of tortillas. Bake for approx 10 minutes. Tostadas are ready when the edges begin to curl up and the tortillas are slightly brown.
  6. My favorite way to top these is the traditional way. First, a bed of finely shredded lettuce, then the protein, then some finely diced tomato, cilantro, avocado, and a squeeze of fresh lime. Today I made an avocado dressing that combined all of my favorite usual toppings…I have to say I HIGHLY recommend it! I will definitely be using this on many more Mexican dishes to come.

Avocado Sauce

  • Difficulty: easy
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This dressing is incredibly easy. If you like cilantro, lime, avocado, and all things Mexican NEARLY as much as I do you will seriously love it!

Ingredients

  • 1 avocado
  • 1/3 cup vegan sour cream (or plain unsweetened yogurt)
  • 1/2 cup fresh cilantro (I actually just used half a bunch)
  • 1 to 2 cloves garlic
  • juice of 1 lime
  • 1 tsp salt
  • 1/2 cup water

Directions

  1. Put all ingredients in a blender, blend until liquified.
  2. Add more liquid if you want a runny salad dressing, use less if you want a dip or thicker topping more like the consistency of sour cream.
  3. Enjoy!

What do you think? Leave a comment below if you’ve tried it or have a suggestion for something I should try!

Jackfruit “Pulled Pork”

You have to try this one. Really. When I was eating meat, pulled pork was one of my favorite dishes. I was excited to read about how fantastic jackfruit was for making it, but when I tried it at restaurants or bought the jackfruit pulled pork kits at Whole Foods…I HATED IT! The problem is, barbecue is very personal to people who love barbecue. Some people prefer it smokey, some prefer it tangy, some prefer it sweet. I think a lot of the packets have too much of a vinegar punch to them. Take my advice, doing it yourself is extremely easy and can be personalized to your liking with minimal effort. Before you turn your nose up to jackfruit, just try it this way one time.

The key to making a good pulled jackfruit is making it easy for yourself to pull it! I used to try to pull it right out of the can. It works…but takes a lot of work! Boiling it first softens it quickly and makes the pulling process painless.

What type should you get? It doesn’t matter much if you get it canned or in a box, just make sure you are buying UN-ripened jackfruit. Not the bright yellow fruity kind. Lots of health food stores, asian grocery stores, and even mainstream stores have it, but you can also buy it online. My favorite brand actually comes in a box by Edward & Sons. The box says “Organic Young Jackfruit Meatless Alternative Unseasoned Pieces.” This recipe is actually adapted from the recipe on the back of the box! Thanks Edward & Sons!

Jackfruit Pulled Pork

  • Servings: 4
  • Difficulty: easy
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A summertime favorite, incredibly easy to make, meat eater approved.


Keep in mind, jackfruit is NOT high in protein, and therefore will NOT be as filling as actual pulled pork. Plan your sides accordingly!
My favorite way to make this is to top with vegan coleslaw and avocado. I also really love putting this directly on top of a baked sweet potato for a super filling meal with really powerful flavor. It pairs great with baked or grilled asparagus as well!

Ingredients

  • 1 can or box of unripened jackfruit
  • 2 cloves garlic
  • 1 onion
  • 1/3 to 1/2 cup of your favorite vegan BBQ sauce
  • 1 tbsp apple cider vinegar (or vinegar of choice)
  • 1/3 cup water
  • 1 tbsp oil
  • salt and pepper to taste
  • optional: to make sweeter, 1-2 tbsp brown sugar or maple syrup
  • optional: for added protein, I love to add 3 tbsp of hemp seeds! It adds a nice texture and pumps up the nutrition power of this meal!

Directions

  1. Take the jackfruit (drain first if canned kind) and put in a large sauce pan. Cover the jackfruit with water and bring to a boil for 10 minutes.
  2. While the jackfruit is boiling, mince the garlic and onion.
  3. Check on the jackfruit. Take a fork and see if it can be shredded apart easily. If not easy to shred, wait another few minutes and try again. Drain the jackfruit and place on a separate plate or bowl and shred apart by using two forks.
  4. Return to saucepan to the stove, set to medium heat, and place oil in bottom of pan. When the oil is hot, add the onions and sauté until fragrant, then add the garlic and jackfruit back into the pan.
  5. Add barbecue sauce, vinegar, water, salt, and pepper. Turn down to low heat and simmer until the liquid reduces. After the liquid reduces take a taste. Add barbecue sauce, water, or sugar if needed.
  6. Enjoy!

This recipe is so great because you can constantly change the sauce to give it any kind of flavor you want! Think about Mexican seasonings for pulled pork tacos, asian seasonings for bao buns, or Caribbean seasonings for “Jamaican jerk pork.” The sky is the limit!

PS: I used my leftovers to make a great meal prep for the next two days. Pulled jackfruit + roasted asparagus + vegan coleslaw = PERFECT packable work lunch.

Let me know what you think! Drop a comment if you like it, have tried it, or have any suggestions for something I should try!

Edamame Buddha Bowl

I was inspired to make this “Buddha Bowl” after coming back from my trip to Austin! It was INSANELY challenging to eat healthy and I came back craving vegetables in a way I never thought possible! After my trip I went straight into working a long shift so I needed a decent meal prep to get me through the next few work days. Out came this! My favorite part is that you can easily enjoy it hot or cold- I love being able to have it either way on these hot summer days!

This bowl was super easy to make. It’s easily customizable and doesn’t require a fancy dressing recipe (although I do make an awesome home made Thai peanut dressing from scratch, this time I just got one pre made from Sprouts). It took me about 35 minutes including final assembly.

Edamame Buddha Bowl

  • Difficulty: easy
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A fresh, light, Asian inspired recipe for an easy weekday dinner or meal prep



For this bowl, I used a Thai peanut dressing I bought from the store, feel free to just sprinkle on some soy or teriyaki sauce, or just go for a squeeze of lime!

Ingredients

  • 1 head of broccoli
  • 2 cups of shelled edamame
  • 1 large carrot
  • 1 cucumber
  • 1 cup of chopped or shredded red cabbage
  • 1 cup of uncooked brown rice
  • cilantro, lime, dressing of choice for garnishing and flavoring

Directions

  1. Begin by cooking the brown rice. In a medium saucepan, bring at least 6 cups of water to a boil and add the rice. Continue to boil for 30 minutes, then drain the water, cover, and let sit in its steam for 5 minutes before fluffing with a fork.
  2. While the rice is boiling, cook the edamame. Try to buy edamame already shelled to save time. Then you just have to boil for 5 minutes! Pop another sauce pan full of water on the stove and boil the edamame for 5 minutes. Drain the water when finished and set aside.
  3. While the rice and edamame are cooking, chop the broccoli into bite sized pieces. Then, steam the broccoli in the stove top or microwave to desired tenderness (I like to keep mine barely cooked and on the crunchy side for this specific recipe). I just took a third pan and put about a cup of water on the bottom, threw the florets on top, covered with a lid and simmered for five minutes.
  4. While the rice and broccoli are cooking, chop up the rest of the veggies. I chopped up my cucumber and used a veggie peeler for the carrots, but cut them up any way you prefer. For the red cabbage I do recommend using a food processor for shredding, but I actually just cut up about 1/4 of the head of the cabbage and plan to use the rest to make a coleslaw this weekend.
  5. Assemble the ingredients and garnish with chopped cilantro, a wedge of lime, and your favorite asian dressing (all of which are optional of course)!

I hope you enjoy! Drop a comment and let me know what you link. What are some of your favorite bowl ideas?

Easy Lemon Tahini Dressing

Lemon Tahini Dressing on my Paprika Chickpea Meal Prep

I’ve mentioned my lemon tahini a few times, I thought it might be nice if I actually posted a recipe for it! This lemon tahini dressing is so good on salads, over roasted veggies, or drizzled over almost anything! It’s so easy to make, healthy, and freezes well. What’s not to love?

Tahini is a paste made from sesame seeds. It’s used in recipes for home made hummus, baba ganoush, as well as salad dressings!

I found a super easy tahini paste recipe online, but you can also buy the paste already made in almost any grocery store. You might just need to ask for help finding it! I love making it from scratch because buying in bulk saves money and really cuts down on the plastic packaging waste in our home. Plus, it always tastes better and is super satisfying to when you’re done!

The base for the tahini paste recipe comes from inspiredtaste.net. I’ll include a summary in my lemon tahini dressing recipe below!

  • Difficulty: easy
  • Print


Feel free to skip making your own paste if you prefer store bought.

Ingredients

  • 1 cup hulled sesame seeds
  • 2-4 tbsp olive oil (or other neutral oil of choice)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 to 1 whole lemon
  • 1/2 tsp salt

Directions

    For the paste:
  1. If making your own paste, I highly recommend toasting the sesame seeds. To do so, take a dry sauce pan and heat on medium. Add sesame seeds and stir for about 3 minutes until fragrant and lightly colored (can burn easily so watch closely and stir frequently!)
  2. Add sesame seeds to a food processor and process until a crumbly paste forms (1min)
  3. Add oil (I used 3 tbsp like suggested in original recipe) and blend until smooth. If too thick, add another tbsp oil.
  4. The tahini paste is done! I set aside about half of the paste to freeze for other recipes. Then I used the other half for the dressing…
  5. To turn into dressing, add spices and the juice of 1/2 lemon (about 1 tbsp if using concentrate) to the tahini and mix! You can do it with a spoon or right in the food processor. I used this ratio of spices for a half batch of paste. If you want to turn the whole batch into dressing, just double the spice quantity and use the whole lemon (or 2 tbsp concentrate)!

Easy right? Do you have any other plant based dressings you make at home? I would love to try it! Drop a comment below!