Citrus Tofu with Onions and Peppers

Another one from my phone ap. Theirs was adapted from Bon Appetit and mine was greatly adapted from theirs because I don't have an oven.

Ingredients:

• 1/4 cup cilantro, chopped (I could not find cilantro so I used 'hot greens')
• 2/3 cup lime juice
• 1/4 cup garlic, chopped
• 3 1/2 teaspoons ground cumin, divided
• 3/4 teaspoon smoked paprika, divided
• salt and pepper
• 1 block of tofu, cut into slices
• 4 TBSP olive oil
• 1 TBSP honey
• 1 onion, cut into rounds
• 2 red bell peppers, cut into slices
• rice

Directions:

1) Mix the cilantro, lime juice, garlic and 3 teaspoons cumin, 1/2 teaspoon paprika, salt and pepper.








2) Pour half the mixture over the tofu and stir. The tofu may fall apart.








3) Toss the onion and red bell pepper with 2 TBSP olive oil, 1/2 teaspoon cumin, 1/4 teaspoon paprika and salt and pepper.






4) Saute the onion and red bell pepper. You may need to add more olive oil to keep it from burning as opposed to charring.







5) Cook the tofu in a pan.









6) Add 2 tablespoons and honey with the remaining cilantro and lime mixture and mix.
7) Serve the onion and red bell pepper with the tofu and the rice.

Aubergine Dip with Flatbreads

From: Veggie Feasts

Ingredients:

• 1 large aubergine
• 4 TBSP extra virgin olive oil
• 1 tsp ground cumin (I used cumin seeds)
• 150 ml (5 fl oz) Greek-style yoghurt
• 1 garlic clove, crushed
• 2 TBSP coriander
• 1 TBSP lemon juice (I used lime)
• 4 flour tortillas
• salt and black pepper

Directions:

1) Preheat the oven to 200 C and with the heat only coming from the top.
2) Cut the aubergine lengthways into 5 mm (1/4 inch) thick slices.







3) Mix 3 TBSP of the oil, cumin, salt and pepper.







4) Brush over the aubergine slices (don't dip, the aubergine will just suck up all the oil).
5) Cook in a preheated ridged griddle pan or under a preheated hot grill for 3-4 minutes.







6) Flip.
7) Cook for 3-4 min again.
8) Cool.








9) Chop finely.








10) Mix the aubergine with the yoghurt, garlic, coriander, lemon/lime juice, 1 TBSP oil, salt and pepper.











11) Cook the tortillas in a preheated griddle pan or under the preheated hot grill for 3 minutes. I like to add paprika.
12) Flip.
13) Remove after another 3-4 min.
13) Cook for 3 minutes again.

Spiced Braised New Potatoes

From: Veggie Feasts
I feel like this is more of a side dish than an entree (like a baked potato), and I kind of want to try them cooked all the same, and then mashed. 

Ingredients:

• 50 g (2 oz) butter
• 1 small onion, finely chopped (I used a regular sized onion)
• 1 garlic clove, crushed
• 1 tsp grated fresh root ginger
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 kg (2 lb) small waxy potatoes, scrubbed
• 300 ml (1/2 pint) vegetable broth (I used used water because the vegetable broth mix had been used up)
• 2 ripe tomatoes, diced
• chopped fresh coriander, to garnish
• salt and black pepper

Directions:

1) Melt the butter in a saucepan.









2) Add the onion, garlic, ginger and spices and cook over a low heat, stirring frequently, for 5 minutes.








3) Add the potatoes and salt and pepper, stir well.








4) Add the stock and tomatoes to the pan.









5) Bring to a boil, then reduce the heat, cover and simmer gently for 20 minutes.







6) Remove the lid and simmer, uncovered for a further 15-20 minutes until the liquid is reduced and thickened to a glaze.
7) Garnish with some chopped fresh coriander.