recipes

• In a large bowl, combine broccoli, onion, mushrooms, egg, sour cream, mayonnaise, salt and pepper.
• Spoon mixture into a round cake barrel.
• Preheat air fryer at 180°C for 3 minutes.
• Cook casserole for 14 minutes.
• Remove barrel from air fryer and let rest for 10 minutes.
• Evenly distribute crushed Cheddar cheese crisps over the top of casserole and serve warm.

To make Topping:

• Add cauliflower and parsnip to a medium pot of salted boiling water over high heat for 7 minutes until fork-tender.
• Drain cauliflower and parsnip and transfer to a medium bowl.
• Add avocado oil, Cheddar, almond milk, salt and pepper.
• Mash until smooth.

To make Filling:

• While cauliflower and parsnips are cooking, add avocado oil to a large frying pan over medium-high heat.
• Toss in plant based mince, onion, garlic, carrot, capsicum and celery and cook for 4 minutes until vegetables are tender.
• Add tomato sauce, rosemary, thyme, salt and black pepper.
• Set aside.

To assemble:

• Preheat air fryer at 180°C for 3 minutes.
• Spoon filling into a round cake barrel lightly greased with olive oil.
• Top with topping.
• Using the tines of a fork, run shallow lines in the top of the cauliflower for a decorative touch.
• Cook for 12 minutes.
• Remove barrel from air fryer and let rest for 10 minutes in barrel, then serve warm.

• Preheat air fryer at 180°C for 3 minutes.
• In a large bowl, combine Brussels sprouts, broccoli, onion and capsiums.
• Toss with olive oil, chili powder, cumin and coriander.
• Add vegetable mixture to ungreased air fryer basket.
• Cook for 15 minutes, tossing every 5 minutes.
• Transfer to four medium bowls and serve warm.

• Preheat air fryer at 190°C for 3 minutes.
• Rub olive oil over both halves of spaghetti squash.
• Season with ¾ teaspoon salt.
• Place flat sides down in ungreased air fryer basket.
• Cook for 25 minutes.
• While squash is cooking, blend together avocado, vegetable broth, nutritional yeast and remaining ¼ teaspoon salt.
• Set aside.
• Transfer cooked squash to a cutting board and let cool for 4 minutes until easy to handle.
• Once cooled, use a fork to gently pull strands out of squash into a medium serving bowl.
• Toss with avocado sauce.
• Garnish with fresh tomato.

• Preheat air fryer at 190°C for 3 minutes.
• Rub 2 teaspoons olive oil over both eggplant halves.
• Pierce eggplant flesh a few times with a fork.
• Place eggplant, flat sides down, in ungreased air fryer basket.
• Cook for 25 minutes.
• Transfer eggplant to a cutting board and let cool for 3 minutes until easy to handle.
• While eggplant cools, add pine nuts to ungreased air fryer basket.
• Cook for 2 minutes, shaking every 30 seconds to ensure they don’t burn.
• Set aside in a small bowl.
• Scoop out eggplant flesh and add to a food processor.
• Pulse together with tahini, lemon juice, garlic, cumin, salt and pepper.
• Transfer to a medium serving bowl.
• Garnish with roasted pine nuts, parsley and remaining olive oil.
• Serve.
• What Are Crudités?
• Crudités is just a fancy word for chopped vegetables.
• So, cut up some carrots, celery, cauliflower, cucumbers, radishes and capsicums — or whatever other vegetables your taste buds desire — and you have yourself a freshly-chopped crudités treat, which is a great companion to this recipe.
• You are limited only by the produce section!

• Preheat air fryer at 190°C for 3 minutes.
• Rub olive oil over both halves of spaghetti squash.
• Season with half of salt.
• Place both halves, flat sides down, in ungreased air fryer basket.
• Cook for 25 minutes.
• Transfer squash to a cutting board and let cool for 5 minutes until easy to handle.
• Once cooled, use a fork to gently pull the strands out of squash and place into a medium bowl.
• Toss squash noodles with pesto, ricotta cheese and remaining salt.
• Garnish with basil leaves.
• Serve warm.
• Homemade Pesto
• Although there are several great varieties of pesto on the market, you can also make your own.
• For a traditional pesto, pulse the following ingredients together: 1 cup fresh basil leaves, ¼ cup fresh parsley, ⅛ teaspoon salt, 4 cloves peeled garlic, ¼ cup raw pine nuts, ½ cup Parmesan cheese (substitute ¼ cup nutritional yeast if you don’t eat cheese) and 3 tablespoons olive oil.

• Cut capsicums in half from top to bottom and seed them.
• Brush inside and tops of capsicums with 2 teaspoons olive oil.
• Set aside.
• In a frying pan, heat remaining oil over medium-high heat for 30 seconds.
• Add onion, squash and mushrooms.
• Stir-fry for 5 minutes until onions are tender.
• In a medium bowl, combine tomatoes, tomato sauce, Italian seasoning, smoked paprika, salt and pepper.
• Preheat air fryer at 180°C for 3 minutes.
• Evenly distribute mixture among the capsicum halves.
• Place two halves in the air fryer basket.
• Cook for 8 minutes.
• Transfer to a serving plate.
• Continue with remaining halves.
• Serve warm.

• Preheat air fryer at 160°C for 3 minutes.
• Make four even slices on each tomato, three-quarters of the way down.
• Stuff one basil leaf and a piece of mozzarella into each slice.
• Season with salt and pepper.
• Place stuffed tomatoes in ungreased air fryer basket.
• Cook for 3 minutes.
• Transfer to a large serving plate.
• Drizzle tomatoes with olive oil and balsamic vinegar and serve.

• Preheat air fryer at 180°C for 3 minutes.
• In a large bowl, combine plant-based mince, carrot, spring onions, zucchini, coconut aminos, sesame oil, apple cider vinegar, erythritol, gochujang and salt.
• Place mixture in an ungreased cake barrel.
• Place barrel in air fryer basket and cook for 6 minutes.
• Stir in kimchi.
• Cook for an additional 2 minutes.
• Transfer to two medium bowls and garnish with reserved spring onions and roasted sesame seeds.
• Serve.

• In a medium bowl, combine tofu, coconut milk, red curry paste, garlic and avocado oil.
• Refrigerate covered 30 minutes.
• Preheat air fryer at 180°C for 3 minutes.
• Place tofu and marinade in an ungreased cake barrel.
• Place in air fryer basket and cook for 5 minutes.
• Stir, then cook for an additional 5 minutes.
• While tofu is cooking, heat coconut oil in a medium frying pan over medium-high heat for 30 seconds.
• Add riced cauliflower, turmeric powder, salt and pepper.
• Stir-fry for 6 minutes until cauliflower is tender to your preference.
• Add cauliflower to four medium bowls.
• Top with tofu mixture and sauce.
• Garnish with lime wedges and cilantro.
• Serve warm.