Thai Oven Roast - alive magazine

Name: Thai Oven Roast - alive magazine
Ingredients: 4 - 16 oz (450 g) blocks of tofu, chopped, or 8 cups (2 L) cooked chickpeas; 6 cups (1.5 L) chopped carrots or other vegetables; Juice of 4 limes; 1/4 cup (60 mL) extra-virgin olive oil; 1/4 cup (60 mL) honey; 2 tsp (10 mL) low-sodium soy sauce; 4 tsp (20 mL) yellow or Dijon mustard; 4 tsp (20 mL) sweet red chili sauce; 1/4 to 3/4 cup (60 to 180 mL) dried coconut meat (unsweetened); Montreal steak spice, to taste (see recipe to make your own)

www.alive.com

This recipe can be made with tofu and vegetables, just vegetables, or with chickpeas and vegetables. This dish freezes well and can also easily be cut in half…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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