Easy Air Fryer Recipes to make the Season a Little Easier

Guys, you are in for a treat! I asked my fellow bloggers for their easy air fryer meals, sides, their go-to when they are in a hurry, and this roundup is Epic! With a capital AMAZING.

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Vegan Lasagna For One. This is perfect for those times you are craving lasagna but don’t want to be eating leftovers for days. Photo credit goes to Cadry from Cadry’s Kitchen.

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Crispy Air Fry Tofu. Hands down the best way to prepare tofu. The non-loving tofu people in my life love this recipe. Photo credit goes to Becky from Glue and Glitter.

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Air-Fryer Buffalo Cauliflower.  Just when you think it couldn’t get better? This is  perfect for get-togethers/celebrations. You know, the Grey Cup, Super Bowl, The Stanely Cup, Thanksgiving, celebrating your rescue’s birthday, your child’s first step. Read you don’t need a reason to make these- just do it. Photo credit goes to Kristina from Spabettie.

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Bow Tie Pasta Chips. These are quick and easy, and healthier than regular potato chips. They can also be made Gluten-Free, Kathy tells you how. Photo Credit goes to Kathy Hester from Healthy Slow Cooking.

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Vegan Bacon Mini Breakfast Burritos. These are so cute, and who doesn’t love a good burrito? Photo credit goes to Kristina from Spabettie.

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Vegan Quiche. Make a batch of these quiche so you can have some all week long. I’m sure Santa wants some instead of cookies. Photo credit goes to Cadry’s Kitchen.

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Nutty French Toast. This seems like something you would only have time for on the weekends. But this calls for 7 ingredients including the bread and maple syrup. Cooks in about 6 minutes. Photo credit goes to Kathy Hester from Healthy Slow Cooking.

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Vegan Air-Fry Cream Cheese Wontons. Valerie provides an easy recipe for homemade cream cheese. If you’d rather buy it, then go ahead, anything that will help with easy cooking. Photo credit goes to Valerie from Very Vegan Val.

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Air Fryer Vegan Chicken and Waffles. This recipe isn’t just for breakfast. Also it’s Gluten-Free. Photo credit goes to Rebecca from Strength and Sunshine.

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Vegan Popcorn Chicken. I bet you have all the ingredients for this. Photo credit goes to Mary Ellen from V Nutrition and Wellness.

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Air Fryer Roasted Potatoes with rosemary speaks to me, because potatoes. Honestly you haven’t had fries until you have made them in the air fryer. Photo credit goes to Sarah from Fried Dandelions.

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BLT and Potato Wedges. This has to be one of my favourite ways to make tofu bacon.

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Lemon Garlic Air Fryer Roasted Potatoes sounds interesting. Who doesn’t love garlic? Photo credit goes to Mel from A Virtual Vegan.

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Air Fryer Baked Potatoes, are the bomb! Photo credit goes to Courtney from Know Your Produce.

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Crispy Potato Latkes. These potato “pancakes” will be a hit at your next brunch. Or for a weekday breakfast. Photo credit goes to Rebecca from Strength and Sunshine.

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Seasoned Waffle Fries. How cute are these? Normally I buy them from the store, but I will be making my own from now on. Photo credit goes to Teresa Sklenicka from A Plantiful Path.

 

Much love to all these wonderful Ladies! xo

I hope we’ve made your life a little easier for you during the Holiday Season. Sorry we can’t do the cooking or cleaning for you, but you have some great recipes to choose from. If you still don’t have an Air-Fryer let your loved ones know how useful it really is and you might just get one. (There’s still time to buy yourself a gift from Amazon Prime.)

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BLT and Potato Wedges Recipe

I know what you’re thinking, vegans, can’t eat BTL’s. And you would be wrong about that. Did you know that LightLife has vegan bacon? It’s pretty good. It’s not health food; it’s a treat. It cooks pretty quickly, so it’s perfect for when you need to eat in a hurry.

If you bought a package every week, it could be pretty costly. I came up with a bacon recipe that uses tofu. It can be ready in as little as 15 minutes, or you can let it marinate for hours to overnight. I usually opt for the 15-minute option as I have a hard time sticking to meal plans.

I love to pair a BTL with french fries or home fries. I love a good crispy potato anyway I can get it. You can omit the oil and use veggie broth if you are oil-free. Also, feel free to change the spices or add more or less to suit your needs. I won’t be offended.

 

Potato Wedges:
2 medium russet potatoes
1/2 teaspoon garlic powder
Salt and pepper to taste
1 tsp oil

Method:

Peel and wash potatoes. Cut into wedges. Put the potato wedges into a bowl and toss with garlic powder, oil, salt and pepper.

Place in air fryer pan, cook for 15 minutes at 400 degrees. When the timer goes off, flip potatoes and cook for another 10 minutes at 350 degrees.

Depending on how thick your wedges are, they may need a little more time. That’s ok, cook for another 5 minutes and see if they are crispy to your liking. No one likes mushy fries.

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BTL Wrap

For the bacon:
1 package extra-firm tofu
2 tablespoons tamari
1 tablespoon maple syrup
2 teaspoons liquid smoke
1/2 teaspoon garlic powder
1/4 teaspoon onion powder.

Everything else:
tortillas
tomato
lettuce
Vegenaise

Method:

Combine everything in a bowl, minus the tofu. Thinly slice the tofu. Add the tofu to the mixture. Take a slice of tofu and cover each slice with the mixture; continue until all slices are are covered. Put into a bowl and pour the remaining sauce over the tofu. Cover with a tight-fitting lid and put it into the refrigerator for at least 15 minutes.

For each wrap, I cut 3 slices of tomatoes and slice them in half. Put some Vegenaise on the wrap, add 4 slices of bacon, put 3 half slices of tomatoes on the bacon, add 4 more slices of bacon, add the remaining 3 half slices of tomatoes, salt and pepper to taste, then some lettuce, and roll it up.

I hope you enjoy this as much as we do 🙂

Cheesy Broccoli Mac Soup from the cookbook Vegan Mac & Cheese

Robin Robertson’s latest cookbook Vegan Mac & Cheese debuted on Sept 17, 2019, which is the perfect timing because we are all wanting comfort food as the weather gets colder. Robin’s book contains more than 50 delicious Plant-Based recipes for the ultimate comfort food. You read that number correctly.

Vegan Mac and Cheese Cover

I’m a fan of mac and cheese, but I think I’ve only made it a few different ways, and usually change up the veggies I mix in with it. When I saw the book available for pre-order a few months ago, I knew I needed to order it.

At the beginning of the book, there’s a story about the mac and cheese. Where you might find mac and cheese in restaurants (Montreal is listed), there’s a listing of various pasta, sauces, mix in’s and add in’s. I didn’t know there were so many options. She does say, think outside the box, and she shows us how.

The book has five chapters: Basic Vegan Mac & Cheese, Global Cheesy Macs, Mac and Veggies, Meaty Macs, and Fun with Mac & Cheese. Some of the names of the recipes are Mom’s Baked Mac Uncheese, Mac and Thai, Brussels and Bacon Cheesy Mac, Shepard’s Mac, Cheesy Mac Mug, Cheesy Mac Muffins and a recipe what I will be sharing called Cheesy Broccoli Mac soup.

The recipes are easy to make. Some will take longer than others to make, but I’m pretty sure all recipes take 30 minutes or less. I haven’t made all of them, but when looking through the book, that’s the feeling I get. The ingredients called for are real; I didn’t see anything that I couldn’t get from a regular grocery store. Now, if you are not familiar with Nutritional Yeast, vegan Worcestershire sauce, or tempeh, it might take you a little longer to find those items, but you can find them pretty much anywhere either online or at a large chain store.

Everyone loves food pictures, and in my opinion, there are lots of beautiful colourful photographs in the book. I counted at least 30. They will make you drool.

One last thought before I share a recipe with you is, you don’t need any fancy equipment. You will need a blender, but any blender will do because Robin created recipes that everyone can make and not be limited. I love my kitchen toys and playing around, but this is a straight forward, easy to make recipe cookbook. Don’t get me wrong the book is fun and creative; and the last chapter is entertaining because of the imagination that went into it.

Make sure to read to the end, because I am thrilled to be offering a giveaway of Robin Robertson’s book, Vegan Mac & Cheese. Thank you Quarto Publishing Group USA Inc.
The only thing better than mac and cheese with broccoli or a bowl of creamy broccoli soup, is Cheesy Broccoli Mac soup. That there is the ultimate cozy sweater comfort food. When I made it the other day, I complicated the recipe. I forgot the cashews, which added more time. I also made everything from scratch. I would make this again, but I would use leftover pasta to turn into a new dish. The kids or fussy partner who never eats leftovers will never know our little secret.

Recipe and images reprinted with permission by Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

Cheesy Broccoli Mac Soup

Cheesy Broccoli Mac Soup

 

Cheesy broccoli soup is a cold weather favorite in our house, so it was a no-brainer to try it made with leftover mac uncheese. The results were so good, this is now our go-to way to make it. We especially like that the broth isn’t too thick (which it often is in cheesy soups). If you prefer a thicker broth, simply use less vegetable broth. To make this recipe without leftovers, I suggest using the quick and easy recipe for One-Pot Cheesy Mac (page 39).Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

 

  • 1 tablespoon (15 ml) olive oil
  • 1 small yellow onion, minced
  • 2 garlic cloves, minced
  • 4 cups (960 ml) vegetable broth
  • 3 cups (weight varies) leftover or homemade mac uncheese
  • 11/2 cups (340 g) Cheddary Sauce 
  • 1/2 cup (120 ml) plain unsweetened nondairy milk 
  • 1/4 teaspoon smoked paprika
  • Salt, to taste 
  • Ground black pepper, to taste  
  • 2 cups (160 g) steamed small broccoli florets
  • 1/4 cup (32 g) Nut Parm 

 

  1. In a large saucepan over medium heat, heat the olive oil.
  2. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
  3. Add the vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes.
  4. Stir in the mac uncheese and then add the Cheddary Sauce, stirring until thoroughly combined.
  5. Add the milk and paprika and season with salt and pepper. Cook, stirring, until hot.
  6. Stir in the broccoli and serve hot, sprinkled with the Nut Parm.

Makes 4 to 6 servings

 

Cheddary Sauce

 

Use this flavorful sauce to make the Philly Cheesesteak Mac (opposite) or as the base for virtually any mac un-cheese you like. The sauce is also great drizzled over your favorite roasted vegetables, baked potatoes, or nachos. Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

 

  • 1 cup (140 g) unsalted raw cashews
  • 1 large russet potato, peeled and diced
  • 1 small carrot, chopped
  • 1/2 of a small yellow onion, chopped
  • 1 garlic clove, chopped
  • 1 teaspoon salt
  • 1/3 cup (20 g) nutritional yeast, plus more as needed 
  • 2 tablespoons (28 g) vegan butter
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 ml) fresh lemon juice
  • 11/2 teaspoons white miso paste
  • 1/2 teaspoon prepared yellow mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground turmeric
  • 1 cup (240 ml) plain unsweetened nondairy milk, or water

 

  1. In a saucepan, combine the cashews, potato, carrot, onion, garlic, and salt with enough water to cover. Place the pan over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are soft, 10 to 15 minutes.
  2. Using a slotted spoon, transfer the cooked vegetables and cashews to a high-speed blender, reserving the cooking water.
  3. Add the remaining ingredients and blend until smooth and creamy, stopping to scrape down the sides, as needed. Add as much of the reserved cooking water as needed to achieve the consistency you prefer for the sauce. Taste and adjust the seasoning, as needed. The sauce is now ready to use.

Makes about 4 cups (900 g)

Nut Parm

 

Keep a supply of this condiment on hand to shake on your favorite mac uncheese (or other pasta dishes) with abandon. Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

 

  • 1 cup (145 g) unsalted blanched almonds, or (140 g) unsalted raw cashews 
  • 1/3 cup (20 g) nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder

 

Combine all the ingredients in a food processor and pulse until the mixture has a fine crumbly texture, stopping to scrape down the sides, as needed. Transfer to a shaker jar or other container with a tight lid. Store in the refrigerator.

Makes about 11/3 cups (about 170 g

Click here for contest. Must be 18 and older to enter and reside in the US or Canada. Contest ends at 12 midnight on Oct 30, 2019 Mountain time. We will be contacting the winner on Oct 31, 2019. The winner will have 24 hours to contact us back. If the winner does not contact us with in 24 hours, we will be drawing another name.
Good Luck!

 

 

 

Last Days of Summer

It’s been a while since I’ve sat down and blogged. I’ve missed it, but life has been crazy busy yet amazing! I can’t wait to tell you about it, but today isn’t the day. Today I’m going to tell you about our last few days of Summer break.

We decided to stay home the last week of the summer because the weather forecast didn’t look favorable and who wants to pay to stay in a hotel room watching TV? We can do that at home. We didn’t get all the rain they called for, and if it did, it was pleasant most evenings.

Inspired by one of our visits to an Inn, I decided to do something we have never done before. Have a movie by the fire pit. If you ever did that, you know how awesome that is. We don’t have a screen and projector, just either a phone or computer and Netflix. It’s been a lot of fun, and I really don’t want our movies by the fire to end. So, fingers crossed, Friday and Saturday will be movie night firepit night with some campfire eats.

Everyone thinks about the typical hot dogs and roasting marshmallows, maybe some s’ mores when they are cooking on the campfire, but have you thought about taking it one step further? The options are endless. We live in the city, and if we can come up with some very yummy meals, so can you! In my mind, anything you can do in the kitchen, you can do on the campfire. It is riskier, because:

1. There will be hot spots that could burn your food.

2. Can’t have the flame too high, or you’ll burn your food.

3. You need to watch the food more closely or you will burn it.

4. You have less control over your food because it’s easier to burn the food.

I’m sure there are other things you need to consider, just use common sense.

You might be asking me, if it’s so difficult to cook meals on the firepit, then why bother? That’s a great question, and my answers are, but not limited to:

  1. It’s fun.
  2. I’m hanging out with my family and talking.
  3. I’m always up for a challenge. When people say it’s impossible, I’m like “hold my wine”, and show them differently.
  4. I live in Canada, and it’s cold and snowy here for 10-11 months out of the year. I need the fresh air.
  5.  The food tastes better, even if I do burn it a little.

I don’t have a proper grill on my firepit, so do you know what I’m using? A cooling rack that somewhat fits and is stable enough for me to put dishes on. We need to get more campfire friendly cookware, but for now, we have a few cast iron skillets, and aluminum foil and containers. It’s all about making it work NOT making work.

Let me know what you like to make on the grill (VEGAN only), share any tips you may have. If you have never watched a movie outside by the fire, do yourself a favour and DO IT!

Below are the links to the meals we have cooked. If it’s not my recipe, there will be another link back to the original post so you can see how they’ve made it (it’s delicious the way they make it as well, I’m just being little Extra).

 

Campfire Corn and Baked Potatoes with Roasted Garlic.

 

 

(this photo is of our grilled cheese and tofu sandwich)

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National Sandwich day

It’s National Sandwich Day, and I had a veggie burger for lunch, so that counts. Sorry no pictures about that… it was just a veggie burger, nothing special – no mac n cheeze added, or tater tots, or anything like that. So, for supper I pulled out another recipe that I have made before. It was really the sauce I was after, but that stuff I could just drink. It’s that good.

I cut up my veggies, broccoli, zucchini, carrot, celery, onion. (Yes, I love my mason jars)

imageUsed my zester, to zest some garlic and ginger

imageCooked my veggies in the wok

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Mixed up

imageDinner is made. I might add some rice or noodles to it, if I could only stop eating it out the wok. We can always pretend, I made a wrap out of it, or a grilled sandwich…….

What did you make tonight for dinner?