Hot Dishes: "Convegan" Cooking

Over the years, we have labeled ourselves vegetarian, pescetarian, vegan, and "convegan" (vegan when it's convenient!). Currently our household is divided: one vegetarian convegan and one omnivore.

A recent gift, Vegan Cooking For Carnivores, appeared to be the perfect compromise for us. Chef Roberto Martin boasts that the dishes in his cookbook are "so tasty you won't miss the meat," so we had to put it to the test.

Our first sample was the spicy noodle salad.

It's a relatively simple meal, and the dressing is really what makes it:

3 TBSP peanut butter
zest & juice of 2 limes*
1 TBSP sesame oil
2 TBSP agave nectar
1/2 cup soy sauce
1/4 cup balsamic vinegar
1 1/2 tsp Sriracha hot sauce (or more to taste)

*We used lemons, and it was a happy accident!

This dressing is great over noodles and roasted vegetables, and would go great with almost any salad. Here's to more conveniently vegan cooking in 2014!