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➣For a tangier dressing, substitute ¼ cup of lemon juice for ¼ cup of the orange juice. Try substituting other sweet citrus for oranges, such as mineolas, tangerines, or clementines.

SOAK THE dates in the orange juice in the refrigerator for a minimum of 2 hours or overnight. Put in a food processor or blender, add the remaining ingredients except the salt and pepper, and blend until smooth and creamy. Taste the sauce, then season with salt and pepper to taste. Serve over steamed greens or vegetables. Sprinkle the top of sauce with additional sesame seeds for garnish if desired.

JALAPEÑO-CORN GRAVY

MAKES ABOUT 3 CUPS

Kids these days, they’ll make a gravy outta anything. We like this gravy on mashed potatoes for a change of pace. It’s yummy and corn-y with a little kick for ya.

1 cup vegetable broth

1 tablespoon cornstarch

1 tablespoon olive oil

1 medium-size onion, chopped coarsely

2 jalapeños, seeded and chopped

3 cloves garlic, chopped

Generous pinch of dried rubbed sage

2 cups fresh or frozen corn (thaw partially if frozen)

¼ cup plain soy milk

¼ teaspoon salt

Juice of ½ lemon

PREHEAT A saucepan over medium-high heat. In a measuring cup, mix the cornstarch with the vegetable broth and set aside.

Sauté the onion and jalapeños in the oil for about 5 minutes, until the onions are translucent. Add the garlic and sage, and sauté for 1 more minute.

Add the corn and cook for about 5 minutes, until the corn is slightly browned.

Add the vegetable broth, soy milk, and salt. Stir often and let thicken for 3 or 4 minutes. Remove from the heat and let cool a bit, just so that it’s not steaming very much. Transfer to a blender or food processor and puree. Add the lemon juice to taste and puree again, then taste for salt. Gently heat before serving if not serving immediately.

SWEET VIDALIA ONION SAUCE

MAKES A LITTLE LESS THAN 2 CUPS

TIME: 40 MINUTES

Perfect over portobellos (page 28) or Chickpea Cutlets (page 133) or even just to dress up your veggie burger. You want the onions to caramelize, not crisp up, so it’s important that you keep a close eye and keep the heat low.

2 tablespoons olive oil

2 large Vidalia onions, quartered and sliced thinly

(about 2 cups once sliced)

¼ cup mirin or white wine

2 tablespoons pure maple syrup

1 teaspoon white balsamic or red wine vinegar

1 teaspoon Dijon mustard (not the whole-grain kind)

Pinch of salt

PREHEAT A large, nonstick pan over medium-low heat. Sauté the onions in the oil for about 20 minutes, turning often so that they don’t burn. If it looks like they are getting crisp, lower the heat. They should be very soft and honey brown. Add the remaining ingredients and stir for about 30 seconds. Turn off the heat and cover to keep warm until you’re ready to serve.

BREADS, MUFFINS, AND SCONES

BAKING IS DIFFERENT enough from cooking that it’s tempting to divide the world into “bakers” and “cookers.” Tempting indeed, but don’t go labeling yourself just yet . . . we believe that knowing how to do both well is not only possible but essential to being the best vegan home chef you can be. So, here we have a sampling of tasty things to make when the mood hits you.

True, baking takes a slightly different mind-set: it’s somewhat scientific and takes a little more practice, even a little more intuition, than does boiling pasta or simmering a soup. But at least a baking disaster is interesting and messy in a fun way, like a ninth grade chemistry project. And no matter how much you may try to get people (as in those people sitting on your couch and hogging the remote) excited about tempeh burgers, a loaf of warm banana bread will always get their attention.

Our top favorite things to bake are muffins and scones—especially on weekend mornings or for spontaneous late-night treats. They require little mixing, use the most basic ingredients that any decently-stocked pantry should have, and require 35 minutes or less from mixing bowl to cooling rack. They also take readily to healthy additions such as whole grains, fruits,