Air fryer: 5 exclusive recipes from Alexandra Diaz’s new book

Vegetarian cooking and the air fryer go hand in hand in Alexandra Diaz’s new book, All-veggie air fryerwhich simplifies the preparation of meat-free meals and makes them delicious.

“I wanted to offer even healthier recipes, which make us feel good, not only in the physical sense of the term”, but also because they allow us to save money and take care of the planet, underlines the author, specifying that “it’s really smart to eat vegetarian”.

Alexandra Diaz wanted to create a fun book, just as much as the air fryer which she says is “the love of my life”. This ally in the kitchen which “guarantees you to be a star chef”, offers the possibility of simply learning about vegetarian cooking, at all meals of the day. Whether by preparing eggs bites in the morning, a banh mimi with caramelized tempeh at lunchtime, zucchini noodles with cherry tomatoes, olives and feta in the evening and even s’mores tartlets for dessert.

The kitchen crunchy-fun

“The cooking result is crispy-fun. It’s like fast foodbut without the oil,” says Ms. Diaz. Tofu parmigiana, Indian meatballs with coconut and cashew sauce, chipotle bean and quinoa burger… Very hot air-powered cooking makes the food very crispy while retaining its tender interior. And the dishes are prepared quickly, without dirtying a stack of plates.

With the 75 recipes in this third book by Alexandra Diaz onair fryergourmets will get to know vegetarian products that they might not otherwise have fallen for and will rediscover those that already garnish their plate by maximizing their flavors and textures.

Grilled carrots lemon and caper butter

This lemon and caper butter will lift many of your favorite vegetables higher than… the sky! On a bed of golden carrots, it’s divinely porky.

• Portions : 4
• Preparation: 20 mins
• Cooking: 14 to 16 min

INGREDIENTS

450 g (1 lb) Nantes carrots, cut in half lengthwise

30 ml (2 tbsp) softened butter

30 ml (2 tbsp.) fresh parsley, chopped

15 ml (1 tbsp) chopped capers

The zest of 1 lemon

Juice of 1/2 lemon

PREPARATION

• Place the carrots in the fryer basket. Spray with vegetable oil. Cook at 200°C (400°F) on the “Air fry” function for 14 to 16 minutes or until golden brown.
• In a small bowl, combine the butter, parsley, capers, lemon zest and juice. Salt and pepper.
• Place the carrots on a serving plate. Add the flavored butter. Mix gently to melt the butter and coat the carrots well.

Tofu in coconut crust, pineapple and cucumber salsa

Tofu is a fairly neutral canvas so that you can let the artist within you express yourself. Coconut and salsa in hand, splash it with bold colors and flavors. Taste explosion in perspective!

• Portions : 4
• Preparation: 20 mins
• Cooking: 14 to 16 min

INGREDIENTS

1 egg

125 ml (1/2 cup) grated coconut

125 ml (1/2 cup) panko breadcrumbs

1 block of approximately 350 g of firm or extra-firm tofu, cut into 4 wide slices

Pineapple and cucumber salsa

500 ml (2 cups) fresh pineapple,
diced

2 Lebanese cucumbers, diced

80 ml (1/3 cup) sweet chili pepper sauce

1/2 red onion, finely diced

Juice of 1 lime

45 ml (3 tbsp.) fresh mint, chopped

PREPARATION

• In a bowl or deep plate, beat the egg. Place the coconut and breadcrumbs on another plate. Salt and pepper. Mix. One by one, dip the tofu slices in the beaten egg, then in the coconut mixture, pressing lightly to make it adhere. Place the tofu slices in the fryer basket in a single layer. Spray generously with vegetable oil. Cook at 200°C (400°F) on the “Air fry” function for 14 to 16 minutes or until golden brown.
• In a bowl, mix all the salsa ingredients. Salt and pepper.
• Divide the tofu between plates and garnish with salsa. Serve with rice, if desired.

Salad with beets and halloumi croutons, spicy Orange vinaigrette

This is what happens when you combine the bitterness of radicchio, the tanginess of orange, the sweetness of beets, the aniseed hint of fennel and the kick chili pepper: we want even more. Did I mention the golden halloumi croutons?

• Portions : 4
• Preparation: 25 mins
• Cooking: 22 to 24 min

INGREDIENTS

2 yellow beets, peeled and cut into quarters

1 package of approximately 200 g of halloumi cheese, cubed

1 radicchio, core removed, cut
in quarters

1 l (4 cups) arugula

1/2 fennel bulb, thinly sliced

Spicy Orange Vinaigrette

60 ml (1/4 cup) olive oil

30 ml (2 tbsp.) white wine vinegar

15 ml (1 tbsp) Dijon mustard

1 small chili pepper, seeds removed, finely chopped

1 French shallot, finely chopped

2 oranges

PREPARATION

• Place the beets in the fryer basket. Spray with vegetable oil. Salt and pepper. Cook at 200°C (400°F) using the “Air fry” function for 12 to 14 minutes or until tender and nicely browned. To book.
• Place the halloumi cheese cubes in the fryer basket. Cook at 220°C (425°F) on the “Air fry” function for 10 minutes.
• In a small bowl, combine the olive oil, vinegar, mustard, chili pepper, shallot and juice of 1 orange. Salt and pepper. Peel the other orange and cut it into slices, then into pieces.
• In a bowl or serving plate, combine the radicchio, arugula, fennel, beets, orange pieces and vinaigrette. Garnish with halloumi cheese.

NOTE

For a quick shortcut, use store-bought precooked beets

Bowl of quinoa balls, jalapeño and cilantro crema

Whatever the time of day, these meatballs will always be the stars of the table. For a little kick extra, use a strong, spicy, or even smoked cheese.

• Portions : 4 bols
• Preparation: 30 mins
• Cooking time: 12 to 14 mins

INGREDIENTS

500 ml (2 cups) cooked quinoa

500 ml (2 cups) cheddar cheese, grated

15 ml (1 tbsp) Mexican chili seasoning, divided

5 ml (1 tsp) garlic powder

5 ml (1 tsp) onion powder

250 ml (1 cup) regular breadcrumbs

2 eggs

1 l (4 cups) romaine lettuce,
coarsely chopped

1 can of 540 ml black beans,
rinsed and drained

2 sliced ​​avocados

Jalapeño and cilantro crema

250 ml (1 cup) sour cream

60 ml (1/4 cup) fresh coriander

45 ml (3 tbsp.) jalapeños
marinated, sliced

PREPARATION

• In a large bowl, combine cooked quinoa, cheese, spices, breadcrumbs and eggs. Salt and pepper generously. Using your hands, form 20 small balls the size of a ping-pong ball.
• Place the meatballs in the fryer basket. Spray generously with vegetable oil. Cook at 200°C (400°F) on the “Air fry” function for 12 to 14 minutes or until golden brown.
• Using a blender or blender, reduce all the crema ingredients to a smooth puree. Salt and pepper.
• Divide the lettuce, black beans, avocado and quinoa balls into serving bowls. Garnish with a drizzle of crema.

Peanut Butter Bean Blondies and jam

I don’t know what’s more surprising here: the presence of white beans or the fact that the peanut butter and jam combination is timeless. Return to childhood guaranteed.

• Portions : 12 blondies
• Preparation: 15 mins
• Cooking time: 24 mins

INGREDIENTS

A 540 ml can of white beans, rinsed and drained

125 ml (1/2 cup) brown sugar

125 ml (1/2 cup) cashew or almond butter

1 egg

80 ml (1/3 cup) coconut oil, melted

60 ml (1/4 cup) oatmeal

5 ml (1 tsp) vanilla extract

80 ml (1/3 cup) peanut butter

80 ml (1/3 cup) strawberry or raspberry jam

PREPARATION

• Place all ingredients except the peanut butter and jam in the food processor container. Blend until smooth.
• Spray a rectangular baking pan measuring approximately 15 cm x 23 cm (6 in x 9 in) or a round pan, the size of the deep fryer basket, with vegetable oil. Transfer the puree to the mold. Add the peanut butter and jam by small spoonfuls to the mixture. Run a knife to create a marbled effect.
• Place the mold in the fryer basket. Cook at 150°C (300°F) on the “Bake” (or “Air fry”) function for 24 minutes. Allow to cool before cutting into squares.

NOTE

For an even stronger peanut flavor, use peanut butter rather than cashew or almond butter in the bean base.