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Walnut-Portobello Gravy
5 medium Portobello mushrooms, chopped
1 cup walnuts
1/4 cup diced onions
2 Tbsp. olive oil
1 cup vegetable stock
2 cloves garlic, minced
Salt and fresh pepper, to taste
Extra Water, if needed
1/4 cup tamari, or to taste
1/4 cup olive oil, or as needed
1/4 cup nutritional yeast
Sauté the mushrooms, walnuts, and onions in the olive oil for 4 to 5 minutes. Add the vegetable stock and simmer until the walnuts are tender, about 10 minutes. Remove from the heat and let cool for 5 minutes. Place all the ingredients in a blender and blend until smooth.
Makes 4 to 6 servings

Sweet ’n’ Sour Glaze
1 cup tomato juice
1 cup pineapple juice
1/2 cup orange juice
2 Tbsp. soy sauce
1/2 cup lemon juice
2 Tbsp. Sriracha hot sauce
1/4 oz. ginger
1/4 cup sugar
1 cup sake
2 Tbsp. ketchup
2 Tbsp. plum sauce
Cornstarch & water slurry
Place all the ingredients in a pot and bring to a boil.  Simmer for 10 minutes, then thicken with slurry and strain through a fine mesh. Serve hot or cold.

Singapore Sauce
Serve this spicy sauce with Singapore Street Noodles.
1/4 cup curry powder
Pinch of turmeric (optional)
1/4 cup light soy sauce
1 cup vegetarian oyster sauce
1/4 cup chili sauce
1/4 cup ketchup
  Mix well until the powders are well dissolved.
Makes 4 servings

Vietnamese Spicy Red Sauce
1 tsp. sugar syrup
1/3 tsp. salt
1 Tbsp. coconut juice
1 red chili, finely minced
1 tsp. sugar
1 tsp. julienne radish
Thoroughly combine all the ingredients except radishes.  Garnish top of sauce with the radish.

Tasty Tartar Sauce
1/2 lb. soft or medium-firm tofu
1/4 cup safflower oil
Juice of 1/2 lemon or 2 Tbsp pickle juice
1/2 tsp. salt
1 tsp. prepared mustard
1/4 cup sweet pickle relish
Blend together the tofu, oil, lemon juice, salt, and mustard in a food processor until smooth.  Stir in the pickle relish and it’s ready to serve.

Makes about 1 1/2 cups