[2017] Air Fryer Cookbook: 550 Recipes for Every Day. Healthy and Delicious Meals. Simple and Clear Instructions.
Page 10
2 cans diced tomatoes
2 chipotle peppers, chopped
2 tsp cumin
2 tsp chili powder
1 tsp dried oregano
½ tsp salt
Instructions:
In a large sauce pan, heat oil over medium heat and sauté the onions and garlic for 3 minutes.
Add the rest of the ingredients and scrape the bottom to remove the browning.
Pour the mixture in a heat-resistant dish that will fit in the Air Fryer. Cover the top with aluminum foil.
Place in an Air Fryer preheated to 400F and cook for 20 minutes.
Serve with chopped cilantro, diced avocado, and chopped tomatoes.
Pesto Stuffed Mushrooms (V)
(Prep + Cook Time: 25 minutes | Servings: 6)
Ingredients:
1 cup basil
½ cup cashew nuts, soaked overnight
½ cup nutritional yeast
1 tbsp lemon juice
2 cloves of garlic
1 tbsp olive oil
salt to taste
1-pound baby
Bella mushroom, stems removed
Directions:
Preheat the Air Fryer to 400F.
Place the basil, cashew nuts, nutritional yeast, lemon juice, garlic and olive oil in a blender.
Pulse until well combined
Season with salt to taste.
Place the mushrooms cap-side down and spread pesto on the underside of the cap.
Place inside the Air Fryer and cook for 15 minutes.
Baked Chili Tofu and Sweet Potatoes (V)
(Prep + Cook Time: 50 minutes | Servings: 8)
Ingredients:
8 sweet potatoes, scrubbed
2 tbsp olive oil
1 large onion, chopped
2 green chilies, deseeded and chopped
½ pound tofu, crumbled
2 tbsp Cajun seasoning
1 cup tomatoes
1 can kidney beans, drained and rinsed
salt and pepper to taste
Directions:
Preheat the Air Fryer to 400F.
Prick the potatoes with knife on several places and cook in the Air Fryer for 30 minutes until soft. Set aside.
In a skillet, heat the oil over medium heat and sauté the onions and chilies for 2 minutes until fragrant.
Add the tofu and Cajun seasoning and continue cooking for 3 more minutes.
Add the tomatoes and kidney beans.
Season with salt and pepper to taste.
Pour the tofu mixture on top of a sweet potato halve.
Air Fried Chili Potato Wedges (V)
(Prep + Cook Time: 50 minutes | Servings: 4)
Ingredients:
1-pound fingerling potatoes, washed and cut into wedges
1 tsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1 tsp nutritional yeast
½ tsp garlic powder
Directions:
Preheat the Air Fryer to 400F.
Place all ingredients in a mixing bowl and toss to coat all ingredients.
Place inside the Air Fryer basket and cook for 16 minutes.
Shake the Air Fryer basket halfway through the cooking time.
Mushroom Pizza Squares (V)
(Prep + Cook Time: 20 minutes | Servings: 10)
Ingredients:
1 vegan pizza dough
1 cup oyster mushrooms, chopped
1 shallot, chopped
¼ red bell pepper, chopped
2 tbsp parsley
salt and pepper
Instructions:
Preheat the Air Fryer to 400F.
Slice the pizza dough into squares. Set aside.
In a mixing bowl, mix together the oyster mushroom, shallot, bell pepper and parsley.
Season with salt and pepper to taste.
Place the topping on top of the pizza squares.
Place inside the Air Fryer and cook for 10 minutes.
Crispy Air Fried Spring Rolls (V)
(Prep + Cook Time: 25 minutes | Servings: 4)
Ingredients:
1 cup shiitake mushroom, sliced thinly
1 celery stalk, chopped
1 medium carrot, shredded
½ tsp ginger, finely chopped
1 tsp coconut sugar
1 tbsp soy sauce
1 tsp nutritional yeast
8 spring roll wrappers
1 tsp corn starch + 2 tbsp water
Directions:
In a mixing bowl, mix together the celery stalk, carrots, ginger, coconut sugar, soy sauce and nutritional yeast.
Get a tablespoon of the vegetable mixture and place at the center of the spring roll wrappers.
Roll and seal the edges of the wrapper with the cornstarch mixture.
Cook in a preheated Air Fryer to 400F for 15 minutes or until the spring roll wrapper is crisp.
Air Fried Asian Tofu Bites (V)
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
1 packaged firm tofu, cubed and pressed to remove excess water
1 tbs soy sauce
1 tbp ketchup
1 tbsp maple syrup
½ tsp vinegar
1 tsp liquid smoke
1 tsp hot sauce
2 tbsp sesame seeds
1 tsp garlic powder
salt and pepper to taste
Directions:
Preheat the Air Fryer to 375F.
Spray a baking dish that will fit in the Air Fryer.
In a mixing bowl, mix all ingredients and allow to marinate for 30 minutes.
Place the tofu in the baking dish and bake for 15 minutes.
Turn the tofu after the cooking time is done and cook for another 15 minutes more.
Roasted Asparagus and Mushrooms (V)
(Prep + Cook Time: 20 minutes | Servings: 6)
Ingredients:
1 bunch fresh asparagus, trimmed and cleaned
½ pound fresh mushroom, quartered
2 sprigs of fresh rosemary, minced
2 tsp olive oil
salt and pepper to taste
Directions:
Preheat the Air Fryer to 450F.
Place the asparagus and mushrooms in a bowl and pour the rest of the ingredients.
Toss to coat the asparagus and mushrooms.
Place inside the Air Fryer and cook for 15 minutes.
Air Fried Sweet Potatoes and Onions (V)
(Prep + Cook Time: 30 minutes | Servings: 6)
Ingredients:
2 large sweet potatoes, peeled and cut into chunks
2 medium sweet onions, cut into chunks
3 tbsp olive oil
1 tsp dried thyme
salt and pepper to taste
¼ cup sliced almonds, toasted
Directions:
Preheat the Air Fryer to 425F.
Toss all ingredients except the sliced almonds in a mixing bowl.
Place in a ramekin that will fit inside the Air Fryer and cook for 20 minutes.
Top with almonds.
Miso-Air Fried Eggplant and Cucumber Pickle Rice Bowl
(Prep + Cook Time: 55 minutes | Servings: 4)
Ingredients:
¼ cup cucumber, sliced
1 teaspoon salt
1 tbsp coconut sugar
7 tbsp Japanese rice vinegar
3 medium-sized eggplants, sliced
3 tbsp sweet white miso paste
1 tbsp mirin rice wine
4 cups sushi rice, cooked
4 spring onions
1 tbsp sesame seeds, toasted
Directions:
Prepare the cucumber pickles by mixing the cucumber, salt, sugar, and rice wine vinegar.
Place a dish on top of the bowl to weight it down completely. Preheat the Air Fryer to 400F.
In a mixing bowl, combine the eggplants, miso paste, and mirin rice wine. Marinate for 30 minutes.
; Place the eggplant slices in the Air Fryer and cook for 10 minutes.
Assemble the rice bowl by placing eggplants and pickled cucumbers on top of the rice.
Garnish with spring onions and sesame seeds.
Chickpea Cauliflower Flatbread with Avocado Mash (V)
(Prep + Cook Time: 30 minutes | Servings: 4)
Ingredients:
1 medium-sized head of cauliflower, cut into florets
1 can chickpeas, drained and rinsed
1 tbsp extra-virgin olive oil
2 tbsp lemon juice
salt and pepper to taste
4 flatbreads, toasted
2 ripe avocados, mashed
Directions:
Preheat the Air Fryer to 425F.
In a mixing bowl, combine the cauliflower, chickpeas, olive oil, and lemon juice. Season with salt and pepper to taste.
Place inside the Air Fryer basket and cook for 25 minutes.
Once cooked, place on half of the flatbread and add avocado mash.
Season with more salt and pepper to taste.
Serve with hot sauce.
Roasted Vegetable Salad (V)
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
6 plum tomatoes, halved
2 large red onions sliced
4 long red pepper, sliced
2 yellow pepper, sliced
6 cloves of garlic, crushed
1 tbsp extra-virgin olive oil
1 tsp paprika
½ lemon, juiced
salt and pepper to taste
1 tbsp baby capers
Directions:
Preheat the Air Fryer to 420F.
Place the tomatoes, onions, peppers, and garlic in a mixing bowl.
Add in the extra virgin olive oil, paprika, and lemon juice. Season with salt and pepper to taste.
Transfer into the Air Fryer lined with aluminum foil and cook for 10 minutes or until the edges of the vegetables have browned.
Place in a salad bowl and add the baby capers.
Toss to combine all ingredients.
Ratatouille (V)
(Prep + Cook Time: 30 minutes | Servings: 4)
Ingredients:
1 sprig of basil
1 sprig flat-leaf parsley
1 sprig mint
1 tbsp coriander powder
1 tsp capers
½ lemon, juiced
salt and pepper to taste
2 eggplants, sliced crosswise
2 red onions, chopped
4 cloves of garlic, minced
2 red peppers, sliced crosswise
1 fennel bulb, sliced crosswise
3 large zucchinis, sliced crosswise
5 tbsp olive oil
4 large tomatoes, chopped
2 tsp herb de Provence
Directions:
In a blender, combine basil, parsley, mint, coriander, capers and lemon juice. Season with salt and pepper to taste. Pulse until well combined.
Preheat the Air Fryer to 400F.
Toss the eggplant, onions, garlic, peppers, fennel, and zucchini with olive oil.
In a baking dish that can fit in the Air Fryer, arrange the vegetables and pour over the tomatoes and the herb puree.
Season with more salt and pepper and sprinkle with herbs de Provence.
Place inside the Air Fryer and cook for 25 minutes.
Fried “Faux” Rice
(Prep + Cook Time: 60 minutes | Servings: 8)
This “faux” rice dish is actually made from cauliflower! It is delicious, healthy, and you can eat as much as you desire without compromising on your health. This dish can be flavored in any way you desire, using any number of herbs, vegetables, or sauces. It is a wonderful main dish to be enjoyed in any way you desire.
Ingredients:
1 head of cauliflower, medium to large
½ lemon, juiced
4 garlic cloves, minced
2 cans mushrooms, 8oz each
1 can water chestnuts, 8oz
¾ cup peas
½ cup egg substitute, or one egg beat together
4 tbsp soy sauce
1 tbsp peanut oil
1 tbsp sesame oil
1 tbsp ginger, fresh and minced
high quality cooking spray
Directions:
In a bowl, combine: sesame oil, peanut oil, soy sauce, minced garlic, minced ginger, and lemon juice. Mix together until thoroughly blended.
Peel the cauliflower and thoroughly wash it. Then, cut the head into smaller florets.
Don’t leave the florets too large. In a food processor, process the florets a few at a time.
Process them until they are just broken down to about the size of rice grains.
Empty into your Air Fryer basket and continue until all of the cauliflower has been processed.
Completely drain the water chestnut can and then chop them coarsely. Add them to the cauliflower in the Air Fryer basket.
Turn the Air Fryer on to 350F and cook for 20 minutes.
After the cauliflower has cooked for 20 minutes, drain the mushrooms and add them, as well as the peas, to the cauliflower.
Cook the mixture for an additional 15 minutes. In a frying pan, lightly spray it with high quality cooking spray.
Then, make a solid omelet with the egg substitute or the beaten egg. Place the omelet on a cutting board and chop it up.
When the cauliflower concoction is done cooking for the additional 15 minutes, add the egg and cook it for a final 5 minutes.
Serve immediately.
Simple Risotto
(Prep + Cook Time: 60 minutes | Servings: 6)
Risotto is a delicious rice based meal that can be enjoyed by itself or with anything added. In this cookbook, we have included a few risotto variations. This simple risotto recipe is the perfect opportunity for you to make your own variation or enjoy it simply as is.
Ingredients:
1 ½ cups risotto rice
1.5L vegetable or chicken stock, heated
1 tbsp extra virgin olive oil
Instructions:
Put a tablespoon of extra virgin olive oil in the basket of your Air Fryer and let it warm for 2 minutes at 320F.
Add the risotto rice and then cook for 3 minutes.
Add your stock of choice. Cook for 30 minutes.
If you are going to add any additional ingredients, now is the time.
Check to see how soft and creamy the rice is.
If you need to, add some boiling water to the rice and cook it for an additional 5 minutes or so.
Serve hot.
Turkey Risotto
(Prep + Cook Time: 1 hour 30 minutes | Servings: 2)
This turkey risotto is easy to make, full of flavor, and will definitely keep you full. It is a wonderful comfort food that is guilt-free. You can make it in a pinch, or make it ahead of time and reheat it later, such as with meal prepping. It can also be served as is, or alongside a delicious slice of baked turkey.
Ingredients:
2 onions, medium and chopped
2 cans of mushrooms, 8 oz each and drained
5 cups stock, either vegetable or turkey
2 cups turkey, chopped
2 cups beer
1 ½ cups risotto rice
½ cup parmesan cheese, grated
3 tbsp extra virgin olive oil, divided into 2 tbsp and 1 tbsp
1 tbsp butter
1 tsp basil, dried
1 tsp oregano, dried
Directions:
In a large stock pot, boil the stock and then set it aside.
Wash, peel and then chop your onions. Toss your onions with 2 tablespoons of extra virgin olive oil, and then heat them in your Air Fryer basket at 320F. for 5 minutes.
Add the drained mushrooms, oregano and basil to the Air Fryer basket with the precooked onions.
Cook the mixture for another 10 minutes. In the warmed mixture, add the final tablespoon of extra virgin olive oil, as well as the risotto r
ice.
Cook the mixture for 5 more minutes. Add the beer, and then cook for another 5 minutes.
Then, add the turkey and hot stock, and cook for 25 minutes.
Finally, add the butter and grated parmesan cheese, and cook for a final 5 minutes. This should be cooked al dente.
You can add another 5-10 minutes if you prefer softer rice.
Serve immediately with a sprinkle of grated parmesan cheese and a drizzle of extra virgin olive oil.
One Pot Cheesy Risotto
(Prep + Cook Time: 40 minutes | Servings: 2)
Ingredients:
1 onion, diced
2 cups chicken stock, boiling
½ cup parmesan cheese or cheddar cheese, grated
1 clove garlic, minced
¾ cup arborio rice
1 tbsp olive oil
1 tbsp butter, unsalted
Directions:
Preheat the Air Fryer to 390F and adjust the time to 5 minutes. Take round baking tin, grease it with oil and add stirring the butter, onion, and garlic. When the fryer is hot, adjust the time to 8 minutes.
Place the tin into the Air Fryer and cook for 4 minutes. Then add rice and cook for another 4 minutes. Stir three times during the cooking time.
Reduce the heat to 320F and set the timer to 22 minutes. Pour in the chicken stock and stir gently. Do not cover the Air Fryer and cook for 22 minutes as have been set.
Add in the cheese, stir once again and serve.
Hawaiian Rice
(Prep + Cook Time: 25 minutes | Servings: 3)
Ham and pineapple rice for lunch? Yes, please. This recipe will take you to a Hawaiian beach in an instant. Serve with a green salad on the side and enjoy your slightly unordinary lunch.
Ingredients:
3 cups cooked brown rice
1 cup chopped pineapple