^[1]This is one of the most luscious, versatile sauces in my repertoire—it tastes great on sweet potatoes, grains, vegetables, and noodles. Adapted from Vegan Express. ^[2] Photo by Susan Voisin, Fatfreevegan.com. ^[3]

Makes about 2 cups

• 2 teaspoons olive oil
• 1/2 medium red, orange, or yellow bell pepper, finely diced
• 2 to 3 scallions, minced
• 1 cup finely diced tomato
• 1 tablespoon unbleached white flour
• 1 cup vegetable stock or water
• 1/2 cup cashew butter
• 1/2 teaspoon good-quality curry powder
• 1/2 teaspoon minced fresh or jarred ginger, optional
• Salt and freshly ground pepper to taste

Heat the oil in a saucepan. Add the bell pepper and scallions and cook over medium-low heat until the bell pepper softens, about 4 minutes.

Add the tomato and cook for 3 to 4 minutes longer, stirring, until it softens.

Sprinkle the flour in and stir until well blended with the vegetables. Pour in the water and bring to a gentle simmer.

Whisk in the cashew butter, then add the curry and optional ginger. Cook for another 2 to 3 minutes, until smooth and thick. Season with salt and pepper, then serve at once. Or, cover until needed, then heat through before serving.

• Here are lots more recipes for simple sauces and such. ^[4]