Mix together: 1/4 cup peanut butter (crunchy or smooth); 2 garlic cloves, minced; a hunk of fresh ginger, to taste, chopped (I freeze fresh ginger and saw off flakes, as needed); 2 tbsp honey; the juice of one lime; 1/4 cup tamari sauce; 2 tbsp cider vinegar; 1/4 cup coconut milk, or stock, or water. This mixture can be whirled in a blender, or heated together in a pot on the stove till smooth and combined.
Toss with hot whole wheat spaghetti noodles, 1 tbsp sesame oil, and chopped veggies for an instant picnic salad. (Well, almost instant; you might prefer to cool it in the fridge before eating).
If you are using the sauce for dipping veggies or tofu, you may want to skip adding the coconut milk/stock/water, which thins it out a bit. Also note that hot sauce or red pepper flakes can be added directly to the mix if you are lucky enough to have an entire family who will agree to eat spicy food (ours won’t).