PEANUT SAUCE

Serve this sauce over noodles or grains; it’s also good over  pan-sautéed tofu or tempeh.

Makes about 1 1/2 cups

• 1/2 cup natural peanut butter
• 3 tablespoons reduced-sodium soy sauce, or to taste
• 1 scallion, coarsely chopped
• 1 to 2 teaspoons grated fresh or jarred ginger
• 2 tablespoons agave nectar or maple syrup
• 2 tablespoons rice vinegar or white wine vinegar
• 1 teaspoon chili powder
• Cayenne pepper to taste

Place all the ingredients in the container of a food processor, along with 1/2 cup of water. Process until smooth. Pour the sauce into a small heavy saucepan and heat over low heat until warm, or simply toss with hot noodles, rice or vegetables.

• Here are lots more recipes for simple sauces and such.