Wednesday, February 2, 2011

Agave-lime grilled tofu with asian slaw and mashed sweet potatoes

From the conscious cook by Tal Ronnen

I mixed parsnip with the sweet potatoes, used purple cabbage instead of napa, used rice syrup instead of agave and sprinkled the zest of lime on top of it all as I don't know when the next time limes will be $40 a kilo again :)

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