Air Fryer Cookbook For Dummies book cover

Air Fryer Cookbook For Dummies

Published: May 19, 2020

Overview

Prepare your favorite comfort foods the healthy way

Chocolate chip muffins? Crispy bacon? Steak tacos? But . . . should you? Of course you should—especially when your air fryer makes it possible to put deliciously crispy food on your plate with a minimum of fuss, mess, and up to 80% fewer calories! Whether you’re looking to eat healthier, lose weight, or impress your friends, Air Fryer Cookbook For Dummies fills you in on everything you need to make air frying a regular part of your routine.

In addition to 150 mouth-watering recipes from popular nutrition and diet experts Wendy Jo Peterson and Elizabeth Shaw, you’ll find a thorough exploration of the benefits of air frying, the most suitable foods, and how to cook for a specialized diet—from Keto to vegan. And to top things off, our authors share the secrets of the perfect seasoning or sauce to accompany any dish. 

  • Know how your air fryer actually works
  • Cook safely and efficiently
  • Prep your dishes for perfectly air fried results
  • Plan your meals 

From breakfast to supper—with a few sweet treats and party snacks on the side—Air Fryer Cookbook For Dummies shows you how to turn hot air into those mouth-watering “fried” foods you love the most.

Prepare your favorite comfort foods the healthy way

Chocolate chip muffins? Crispy bacon? Steak tacos? But . . . should you? Of course you should—especially when your air fryer makes it possible to put deliciously crispy food on your plate with a minimum of fuss, mess, and up to 80% fewer calories! Whether you’re looking to eat healthier, lose weight, or impress your friends, Air Fryer Cookbook For Dummies fills you in on everything you need to make air frying a regular part of your routine.

In addition to 150 mouth-watering recipes from popular nutrition and diet experts Wendy Jo Peterson and Elizabeth Shaw, you’ll

find a thorough exploration of the benefits of air frying, the most suitable foods, and how to cook for a specialized diet—from Keto to vegan. And to top things off, our authors share the secrets of the perfect seasoning or sauce to accompany any dish. 

  • Know how your air fryer actually works
  • Cook safely and efficiently
  • Prep your dishes for perfectly air fried results
  • Plan your meals 

From breakfast to supper—with a few sweet treats and party snacks on the side—Air Fryer Cookbook For Dummies shows you how to turn hot air into those mouth-watering “fried” foods you love the most.

Air Fryer Cookbook For Dummies Cheat Sheet

The air fryer is a great tool on its own, but you can kick things up a notch when you use it with some other kitchen utensils you probably already have on hand. One of the dangers of air frying is overcooking the food you’re making. With these tips, you’ll avoid that problem and air fry like a pro! [caption id="attachment_269910" align="alignnone" width="556"] ©Venus Angel/Shutterstock.com[/caption]

Articles From The Book

13 results

Air Fryer Articles

Air Fryer Seafood Recipes

To get you onboard the seafood ship, we’ve re-created some fan favorite traditional seafood fare you’d find while dining out. But all these recipes are a bit healthier because they’re air fried, not deep fried! You’d be surprised how much flavor is there when you have the right seasonings to really make these seafood dishes come to life. Bottom line: Eat more seafood, and let this article be your guide!

Honey Pecan Shrimp

Prep time: 15 minutes Cook time: 10 minutes Yield: 4 servings

Ingredients

1/4 cup cornstarch 3/4 teaspoon sea salt, divided 1/4 teaspoon pepper 2 egg whites 2/3 cup finely chopped pecans 1 pound raw, peeled, and deveined shrimp 1/4 cup honey 2 tablespoons mayonnaise

Directions

  1. In a small bowl, whisk together the cornstarch, 1/2 teaspoon of the salt, and the pepper.
  2. In a second bowl, whisk together the egg whites until soft and foamy. (They don’t need to be whipped to peaks or even soft peaks, just frothy.)
  3. In a third bowl, mix together the pecans and the remaining 1/4 teaspoon of sea salt.
  4. Pat the shrimp dry with paper towels. Working in small batches, dip the shrimp into the cornstarch, then into the egg whites, and then into the pecans until all the shrimp are coated with pecans.
  5. Preheat the air fryer to 330 degrees.
  6. Place the coated shrimp inside the air fryer basket and spray with cooking spray. Cook for 5 minutes, toss the shrimp, and cook another 5 minutes.
  7. Meanwhile, place the honey in a microwave-safe bowl and microwave for 30 seconds. Whisk in the mayonnaise until smooth and creamy. Pour the honey sauce into a serving bowl. Add the cooked shrimp to the serving bowl while hot and toss to coat. Serve immediately.

Shrimp are cooked when they’re pink and firm. Overcooking shrimp will result in a rubbery texture. If using a thermometer, check for 145 degrees.

Walnuts, pistachios, or sesame seeds can all be used in place of the pecans.

Bacon-Wrapped Scallops

Prep time: 10 minutes Cook time: 8 minutes Yield: 4 servings

Ingredients

16 large scallops 8 bacon strips 1/2 teaspoon black pepper 1/4 teaspoon smoked paprika

Directions

  1. Pat the scallops dry with a paper towel. Slice each of the bacon strips in half. Wrap 1 bacon strip around 1 scallop and secure with a toothpick. Repeat with the remaining scallops. Season the scallops with pepper and paprika.
  2. Preheat the air fryer to 350 degrees.
  3. Place the bacon-wrapped scallops in the air fryer basket and cook for 4 minutes, shake the basket, cook another 3 minutes, shake the basket, and cook another 1 to 3 to minutes. When the bacon is crispy, the scallops should be cooked through and slightly firm, but not rubbery. Serve immediately.

Scallops should be cooked to an internal temperature of 145 degrees.

If your scallops are cooking much faster than the bacon, precook the bacon for 3 minutes at 400 degrees first; then wrap the scallops.

For a Mediterranean twist, wrap the scallops in prosciutto instead of bacon. For a plant-forward meal, wrap in roasted red bell peppers.

Pecan-Crusted Tilapia

Prep time: 5 minutes Cook time: 8 minutes Yield: 4 servings

Ingredients

1 pound skinless, boneless tilapia filets 1/4 cup butter, melted 1 teaspoon minced fresh or dried rosemary 1 cup finely chopped pecans 1 teaspoon sea salt 1/4 teaspoon paprika 2 tablespoons chopped parsley 1 lemon, cut into wedges

Directions

  1. Pat the tilapia filets dry with paper towels.
  2. Pour the melted butter over the filets and flip the filets to coat them completely.
  3. In a medium bowl, mix together the rosemary, pecans, salt, and paprika.
  4. Preheat the air fryer to 350 degrees.
  5. Place the tilapia filets into the air fryer basket and top with the pecan coating. Cook for 6 to 8 minutes. The fish should be firm to the touch and flake easily when fully cooked.
  6. Remove the fish from the air fryer. Top the fish with chopped parsley and serve with lemon wedges.

Serve with steamed rice and cabbage slaw to complete the meal.

Any firm white fish can be used in place of tilapia.

Crab Cakes

Prep time: 10 minutes Cook time: 9 minutes Yield: 4 servings

Ingredients

1 pound lump crab meat, checked for shells 1/3 cup bread crumbs 1/4 cup finely chopped onions 1/4 cup finely chopped red bell peppers 1/4 cup finely chopped parsley 1/4 teaspoon sea salt 2 eggs, whisked 3/4 cup mayonnaise, divided 1/4 cup sour cream 1 lemon, divided 1/4 cup sweet pickle relish 1 tablespoon prepared mustard

Directions

  1. In a large bowl, mix together the crab meat, breadcrumbs, onions, bell peppers, parsley, sea salt, eggs, and 1/4 cup of the mayonnaise.
  2. Preheat the air fryer to 380 degrees.
  3. Form 8 patties with the crab cake mixture. Line the air fryer basket with parchment paper and place the crab cakes on the parchment paper. Spray with cooking spray. Cook for 4 minutes, turn over the crab cakes, spray with cooking spray, and cook for an additional 3 to 5 minutes, or until golden brown and the edges are crispy. Cook in batches as needed.
  4. Meanwhile, make the sauce. In a small bowl, mix together the remaining 1/2 cup of mayonnaise, the sour cream, the juice from 1/2 of the lemon, the pickle relish, and the mustard.
  5. Place the cooked crab cakes on a serving platter and serve with the remaining 1/2 lemon cut into wedges and the dipping sauce.

When using a thermometer to test for doneness, the crab cakes should reach 155 degrees.

Crab meat can be slightly salty, so adjust the seasoning after cooking as needed.

Crab cakes can be made with a variety of flavors and fillers. If your preference is gluten-free, opt for crushed gluten-free crackers in place of the breadcrumbs.

Maple-Crusted Salmon

Prep time: 35 minutes Cook time: 8 minutes Yield: 2 servings

Ingredients

12 ounces salmon filets 1/3 cup maple syrup 1 teaspoon Worcestershire sauce 2 teaspoons Dijon mustard or brown mustard 1/2 cup finely chopped walnuts 1/2 teaspoon sea salt 1/2 lemon 1 tablespoon chopped parsley, for garnish

Directions

  1. Place the salmon in a shallow baking dish. Top with maple syrup, Worcestershire sauce, and mustard. Refrigerate for 30 minutes.
  2. Preheat the air fryer to 350 degrees.
  3. Remove the salmon from the marinade and discard the marinade.
  4. Place the chopped nuts on top of the salmon filets, and sprinkle salt on top of the nuts. Place the salmon, skin side down, in the air fryer basket. Cook for 6 to 8 minutes or until the fish flakes in the center.
  5. Remove the salmon and plate on a serving platter. Squeeze fresh lemon over the top of the salmon and top with chopped parsley. Serve immediately.

If using a thermometer, the internal temperature of cooked salmon should read 145 degrees. Thicker pieces of salmon will take longer to cook; be sure to check for doneness.

Serve salmon with steamed broccoli and roasted potatoes.

When swapping out toppings, consider a fattier nut or seed to avoid burning. Sesame seeds are a great nut-free topping.

Beer-Breaded Halibut Fish Tacos

Prep time: 35 minutes Cook time: 10 minutes Yield: 4 servings

Ingredients

1 pound halibut, cut into 1-inch strips 1 cup light beer 1 jalapeño, minced and divided 1 clove garlic, minced 1/4 teaspoon ground cumin 1/2 cup cornmeal 1/4 cup all-purpose flour 1-1/4 teaspoons sea salt, divided 2 cups shredded cabbage 1 lime, juiced and divided 1/4 cup Greek yogurt 1/4 cup mayonnaise 1 cup grape tomatoes, quartered 1/2 cup chopped cilantro 1/4 cup chopped onion 1 egg, whisked 8 corn tortillas

Directions

  1. In a shallow baking dish, place the fish, the beer, 1 teaspoon of the minced jalapeño, the garlic, and the cumin. Cover and refrigerate for 30 minutes.
  2. Meanwhile, in a medium bowl, mix together the cornmeal, flour, and 1/2 teaspoon of the salt.
  3. In large bowl, mix together the shredded cabbage, 1 tablespoon of the lime juice, the Greek yogurt, the mayonnaise, and 1/2 teaspoon of the salt.
  4. In a small bowl, make the pico de gallo by mixing together the tomatoes, cilantro, onion, 1/4 teaspoon of the salt, the remaining jalapeño, and the remaining lime juice.
  5. Remove the fish from the refrigerator and discard the marinade. Dredge the fish in the whisked egg; then dredge the fish in the cornmeal flour mixture, until all pieces of fish have been breaded.
  6. Preheat the air fryer to 350 degrees.
  7. Place the fish in the air fryer basket and spray liberally with cooking spray. Cook for 6 minutes, flip and shake the fish, and cook another 4 minutes.
  8. While the fish is cooking, heat the tortillas in a heavy skillet for 1 to 2 minutes over high heat.
  9. To assemble the tacos, place the battered fish on the heated tortillas, and top with slaw and pico de gallo. Serve immediately.

Fresh corn tortillas will be more pliable and less stiff. You can use flour tortillas if you prefer.

If you don’t have cornmeal, you can use polenta or semolina flour instead.

Any firm white fish can replace halibut.

Air Fryer Articles

Meaty Main Dishes Made in Your Air Fryer

Think the air fryer is just to make your favorite “fried” foods fast? Think again! From Beef Short Ribs to Chicken Souvlaki Gyros, there’s a meaty main in this article that will appeal to every carnivore.

Pork Schnitzel

Prep time: 15 minutes Cook time: 14 minutes Yield: 4 servings

Ingredients

4 boneless pork chops, pounded to 1/4-inch thickness 1 teaspoon salt, divided 1 teaspoon black pepper, divided 1/2 cup all-purpose flour 2 eggs 1 cup breadcrumbs 1/4 teaspoon paprika 1 lemon, cut into wedges

Directions

  1. Season both sides of the pork chops with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
  2. On a plate, place the flour.
  3. In a large bowl, whisk the eggs.
  4. In another large bowl, place the breadcrumbs.
  5. Season the flour with the paprika and season the breadcrumbs with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
  6. To bread the pork, place a pork chop in the flour, then into the whisked eggs, and then into the breadcrumbs. Place the breaded pork onto a plate and finish breading the remaining pork chops.
  7. Preheat the air fryer to 390 degrees.
  8. Place the pork chops into the air fryer, not overlapping and working in batches as needed. Spray the pork chops with cooking spray and cook for 8 minutes; flip the pork and cook for another 4 to 6 minutes or until cooked to an internal temperature of 145 degrees.
  9. Serve with lemon wedges.

Serve with spätzle and a tossed salad to complete this German meal.

Beef Short Ribs

Prep time: 1 hour Cook time: 20 minutes Yield: 4 servings

Ingredients

2 tablespoons soy sauce 1 tablespoon sesame oil 2 tablespoons brown sugar 1 teaspoon ground ginger 2 garlic cloves, crushed 1 pound beef short ribs

Directions

  1. In a small bowl, mix together the soy sauce, sesame oil, brown sugar, and ginger. Transfer the mixture to a large resealable plastic bag, and place the garlic cloves and short ribs into the bag. Secure and place in the refrigerator for an hour (or overnight).
  2. When you’re ready to prepare the dish, preheat the air fryer to 330 degrees.
  3. Liberally spray the air fryer basket with olive oil mist and set the beef short ribs in the basket.
  4. Cook for 10 minutes, flip the short ribs, and then cook another 10 minutes.
  5. Remove the short ribs from the air fryer basket, loosely cover with aluminum foil, and let them rest. The short ribs will continue to cook after they’re removed from the basket. Check the internal temperature after 5 minutes to make sure it reached 145 degrees if you prefer a well-done meat. If it didn’t reach 145 degrees and you would like it to be cooked longer, you can put it back into the air fryer basket at 330 degrees for another 3 minutes.
  6. Remove from the basket and let it rest, covered with aluminum foil, for 5 minutes. Serve immediately.

If you prefer more of a rare meat, decrease the cooking time to 14 minutes total.

Mustard-Crusted Ribeye

Prep time: 35 minutes Cook time: 9 minutes Yield: 2 servings

Ingredients

Two 6-ounce ribeye steaks, about 1-inch thick 1 teaspoon coarse salt 1/2 teaspoon coarse black pepper 2 tablespoons Dijon mustard

Directions

  1. Rub the steaks with the salt and pepper. Then spread the mustard on both sides of the steaks. Cover with foil and let the steaks sit at room temperature for 30 minutes.
  2. Preheat the air fryer to 390 degrees.
  3. Cook the steaks for 9 minutes. Check for an internal temperature of 140 degrees and immediately remove the steaks and let them rest for 5 minutes before slicing.

Using a thermometer is the most accurate way to ensure that your meat is not over- or undercooked.

Sirloin steaks are a leaner cut. If you opt for a sirloin, you’ll need to reduce the cooking time.

Try this dish with any of your favorite steak seasonings.

Steakhouse Burgers with Red Onion Compote

Prep time: 20 minutes Cook time: 22 minutes Yield: 4 servings

Ingredients

1-1/2 pounds lean ground beef 2 cloves garlic, minced and divided 1 teaspoon Worcestershire sauce 1 teaspoon sea salt, divided 1/2 teaspoon black pepper 1 tablespoon extra-virgin olive oil 1 red onion, thinly sliced 1/4 cup balsamic vinegar 1 teaspoon sugar 1 tablespoon tomato paste 2 tablespoons mayonnaise 2 tablespoons sour cream 4 brioche hamburger buns 1 cup arugula

Directions

  1. In a large bowl, mix together the ground beef, 1 of the minced garlic cloves, the Worcestershire sauce, 1/2 teaspoon of the salt, and the black pepper. Form the meat into 1-inch-thick patties. Make a dent in the center (this helps the center cook evenly). Let the meat sit for 15 minutes.
  2. Meanwhile, in a small saucepan over medium heat, cook the olive oil and red onion for 4 minutes, stirring frequently to avoid burning. Add in the balsamic vinegar, sugar, and tomato paste, and cook for an additional 3 minutes, stirring frequently. Transfer the onion compote to a small bowl.
  3. Preheat the air fryer to 350 degrees.
  4. In another small bowl, mix together the remaining minced garlic, the mayonnaise, and the sour cream. Spread the mayo mixture on the insides of the brioche buns.
  5. Cook the hamburgers for 6 minutes, flip the burgers, and cook an additional 2 to 6 minutes. Check the internal temperature to avoid under- or overcooking. Hamburgers should be cooked to at least 160 degrees. After cooking, cover with foil and let the meat rest for 5 minutes.
  6. Meanwhile, place the buns inside the air fryer and toast them for 3 minutes.
  7. To assemble the burgers, place the hamburger on one side of the bun, top with onion compote and 1/4 cup arugula, and then place the other half of the bun on top.

From a food safety perspective, we always advise cooking red meat to medium or well done.

Use a mandolin on the thinnest setting to get paper-thin onions.

This is a fancier burger for many people, but don’t underestimate these flavors! You won’t miss the classic tomato and onion slices. But, if you prefer the classic version, opt for sliced tomatoes, onions, and crisp lettuce instead.

Chicken Souvlaki Gyros

Prep time: 2 hour 5 minutes Cook time: 18 minutes Yield: 4 servings

Ingredients

1/4 cup extra-virgin olive oil 1 clove garlic, crushed 1 tablespoon Italian seasoning 1/2 teaspoon paprika 1/2 lemon, sliced 1/4 teaspoon salt 1 pound boneless, skinless chicken breasts 4 whole-grain pita breads 1 cup shredded lettuce 1/2 cup chopped tomatoes 1/4 cup chopped red onion 1/4 cup cucumber yogurt sauce

Directions

  1. In a large resealable plastic bag, combine the olive oil, garlic, Italian seasoning, paprika, lemon, and salt. Add the chicken to the bag and secure shut. Vigorously shake until all the ingredients are combined. Set in the fridge for 2 hours to marinate.
  2. When ready to cook, preheat the air fryer to 360 degrees.
  3. Liberally spray the air fryer basket with olive oil mist. Remove the chicken from the bag and discard the leftover marinade. Place the chicken into the air fryer basket, allowing enough room between the chicken breasts to flip.
  4. Cook for 10 minutes, flip, and cook another 8 minutes.
  5. Remove the chicken from the air fryer basket when it has cooked (or the internal temperature of the chicken reaches 165 degrees). Let rest 5 minutes. Then thinly slice the chicken into strips.
  6. Assemble the gyros by placing the pita bread on a flat surface and topping with chicken, lettuce, tomatoes, onion, and a drizzle of yogurt sauce.
  7. Serve warm.

Do not marinate more than 2 hours with the lemon inside.

Warm the pita bread in the air fryer for a minute for a restaurant-like feel.

Air Fryer Articles

Vegetarian Main Dishes Cooked in Your Air Fryer

Whether you’re vegetarian, vegan, or an omnivore, this article shows you how to make plant-forward main dishes in your air fryer without sacrificing any flavor. Eating plant forward is very trendy these days and for good reason: Produce is powerful! From fighting off disease to improving digestion, the benefits of incorporating more plant-based meals into your regular routine are profound. You can pair a simple Basic Fried Tofu with Veggie Fried Rice, or enjoy Charred Cauliflower Tacos on Taco Tuesday. Prefer more of a traditional menu? Eggplant Parmesan may be right up your ally. We promise, with the recipes in this article, everyone will be pleased with incorporating more plant-based meals into your household menu!

Charred Cauliflower Tacos

Prep time: 15 minutes Cook time: 10 minutes Yield: 4 servings

Ingredients

1 head cauliflower, washed and cut into florets 2 tablespoons avocado oil 2 teaspoons taco seasoning 1 medium avocado 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 1/4 teaspoon salt 2 tablespoons chopped red onion 2 teaspoons fresh squeezed lime juice 1/4 cup chopped cilantro Eight 6-inch corn tortillas 1/2 cup cooked corn 1/2 cup shredded purple cabbage

Directions

  1. Preheat the air fryer to 390 degrees.
  2. In a large bowl, toss the cauliflower with the avocado oil and taco seasoning. Set the metal trivet inside the air fryer basket and liberally spray with olive oil.
  3. Place the cauliflower onto the trivet and cook for 10 minutes, shaking every 3 minutes to allow for an even char.
  4. While the cauliflower is cooking, prepare the avocado sauce. In a medium bowl, mash the avocado; then mix in the garlic powder, pepper, salt, and onion. Stir in the lime juice and cilantro; set aside.
  5. Remove the cauliflower from the air fryer basket.
  6. Place 1 tablespoon of avocado sauce in the middle of a tortilla, and top with corn, cabbage, and charred cauliflower. Repeat with the remaining tortillas. Serve immediately.

If you don’t have a metal trivet, you can cook the cauliflower directly in the metal basket. Just be sure to shake the cauliflower frequently so it doesn’t burn.

Store the leftover cauliflower in an airtight container and use within 3 days. Reheat in the air fryer for 3 to 5 minutes at 350 degrees.

Basic Fried Tofu

Prep time: 1 hour 20minutes Cook time: 17 minutes Yield: 4 servings

Ingredients

14 ounces extra-firm tofu, drained and pressed 1 tablespoon sesame oil 2 tablespoons low-sodium soy sauce 1/4 cup rice vinegar 1 tablespoon fresh grated ginger 1 clove garlic, minced 3 tablespoons cornstarch 1/4 teaspoon black pepper 1/8 teaspoon salt

Directions

  1. Cut the tofu into 16 cubes. Set aside in a glass container with a lid.
  2. In a medium bowl, mix the sesame oil, soy sauce, rice vinegar, ginger, and garlic. Pour over the tofu and secure the lid. Place in the refrigerator to marinate for an hour.
  3. Preheat the air fryer to 350 degrees.
  4. In a small bowl, mix the cornstarch, black pepper, and salt.
  5. Transfer the tofu to a large bowl and discard the leftover marinade. Pour the cornstarch mixture over the tofu and toss until all the pieces are coated.
  6. Liberally spray the air fryer basket with olive oil mist and set the tofu pieces inside. Allow space between the tofu so it can cook evenly. Cook in batches if necessary.
  7. Cook 15 to 17 minutes, shaking the basket every 5 minutes to allow the tofu to cook evenly on all sides. When it’s done cooking, the tofu will be crisped and browned on all sides.
  8. Remove the tofu from the air fryer basket and serve warm.

Press tofu before marinating by placing it between layers of paper towels under a heavy object (like a cast iron skillet). You can purchase a tofu press, but this homemade option works just as well.

The tofu will keep in the refrigerator for 3 days in an airtight container. Reheat in the air fryer at 350 degrees for 3 to 5 minutes before serving.

Want to make this gluten-free? Use a tamari or gluten-free soy sauce alternative

Spicy Sesame Tempeh Slaw with Peanut Dressing

Prep time: 2 hour 10 minutes Cook time: 8 minutes Yield: 2 servings

Ingredients

2 cups hot water 1 teaspoon salt 8 ounces tempeh, sliced into 1-inch-long pieces 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon filtered water 2 teaspoons sesame oil 1/2 teaspoon fresh ginger 1 clove garlic, minced 1/4 teaspoon black pepper 1/2 jalapeño, sliced 4 cups cabbage slaw 4 tablespoons Peanut Dressing (see the following recipe) 2 tablespoons fresh chopped cilantro 2 tablespoons chopped peanuts

Directions

  1. Mix the hot water with the salt and pour over the tempeh in a glass bowl. Stir and cover with a towel for 10 minutes.
  2. Discard the water and leave the tempeh in the bowl.
  3. In a medium bowl, mix the soy sauce, rice vinegar, filtered water, sesame oil, ginger, garlic, pepper, and jalapeño. Pour over the tempeh and cover with a towel. Place in the refrigerator to marinate for at least 2 hours.
  4. Preheat the air fryer to 370 degrees. Remove the tempeh from the bowl and discard the remaining marinade.
  5. Liberally spray the metal trivet that goes into the air fryer basket and place the tempeh on top of the trivet.
  6. Cook for 4 minutes, flip, and cook another 4 minutes.
  7. In a large bowl, mix the cabbage slaw with the Peanut Dressing and toss in the cilantro and chopped peanuts.
  8. Portion onto 4 plates and place the cooked tempeh on top when cooking completes. Serve immediately.

Prep a day ahead for a stronger flavor infusion.

Veggie Fried Rice

Prep time: 30 minutes Cook time: 25 minutes Yield: 4 servings

Ingredients

1 cup cooked brown rice 1/3 cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped bell peppers 1/2 cup chopped broccoli florets 3 tablespoons low-sodium soy sauce 1 tablespoon sesame oil 1 teaspoon ground ginger 1 teaspoon ground garlic powder 1/2 teaspoon black pepper 1/8 teaspoon salt 2 large eggs

Directions

  1. Preheat the air fryer to 370 degrees.
  2. In a large bowl, mix together the brown rice, onions, carrots, bell pepper, and broccoli.
  3. In a small bowl, whisk together the soy sauce, sesame oil, ginger, garlic powder, pepper, salt, and eggs.
  4. Pour the egg mixture into the rice and vegetable mixture and mix together.
  5. Liberally spray a 7-inch springform pan (or compatible air fryer dish) with olive oil. Add the rice mixture to the pan and cover with aluminum foil.
  6. Place a metal trivet into the air fryer basket and set the pan on top. Cook for 15 minutes. Carefully remove the pan from basket, discard the foil, and mix the rice. Return the rice to the air fryer basket, turning down the temperature to 350 degrees and cooking another 10 minutes.
  7. Remove and let cool 5 minutes. Serve warm.

To keep this recipe gluten-free, use a tamari or other gluten-free soy sauce.

Serve with a fried egg over the top for an added vegetarian protein boost.

Prefer a little meat? Mix in a cup of cooked chicken, pork, or beef.

Black Bean Empanadas

Prep time: 35 minutes Cook time: 8 minutes Yield: 12 servings

Ingredients

1-1/2 cups all-purpose flour 1 cup whole-wheat flour 1 teaspoon salt 1/2 cup cold unsalted butter 1 egg 1/2 cup tablespoons milk One 14.5-ounce can black beans, drained and rinsed 1/4 cup chopped cilantro 1 cup shredded purple cabbage 1 cup shredded Monterey jack cheese 1/4 cup salsa

Directions

  1. In a food processor, place the all-purpose flour, whole-wheat flour, salt, and butter into processor and process for 2 minutes, scraping down the sides of the food processor every 30 seconds. Add in the egg and blend for 30 seconds. Using the pulse button, add in the milk 1 tablespoon at a time, or until dough is moist enough to handle and be rolled into a ball. Let the dough rest at room temperature for 30 minutes.
  2. Meanwhile, in a large bowl, mix together the black beans, cilantro, cabbage, Monterey Jack cheese, and salsa.
  3. On a floured surface, cut the dough in half; then form a ball and cut each ball into 6 equal pieces, totaling 12 equal pieces. Work with one piece at a time, and cover the remaining dough with a towel.
  4. Roll out a piece of dough into a 6-inch round, much like a tortilla, 1/4 inch thick. Place 4 tablespoons of filling in the center of the round, and fold over to form a half-circle. Using a fork, crimp the edges together and pierce the top for air holes. Repeat with the remaining dough and filling.
  5. Preheat the air fryer to 350 degrees.
  6. Working in batches, place 3 to 4 empanadas in the air fryer basket and spray with cooking spray. Cook for 4 minutes, flip over the empanadas and spray with cooking spray, and cook another 4 minutes.

Serve with a simple sauce of Greek yogurt, lime juice, cumin, and hot sauce or make it a slaw by adding in purple cabbage to the sauce.

Sweet potatoes and black beans are magic together. If you have leftover sweet potatoes around, chop them up and add them to the filling.

Refried beans are an easy swap for black beans.

Roasted Vegetable Pita Pizza

Prep time: 10 minutes Cook time: 20 minutes Yield: 4 servings

Ingredients

1 medium red bell pepper, seeded and cut into quarters 1 teaspoon extra-virgin olive oil 1/8 teaspoon black pepper 1/8 teaspoon salt Two 6-inch whole-grain pita breads 6 tablespoons pesto sauce 1/4 small red onion, thinly sliced 1/2 cup shredded part-skim mozzarella cheese

Directions

  1. Preheat the air fryer to 400 degrees.
  2. In a small bowl, toss the bell peppers with the olive oil, pepper, and salt.
  3. Place the bell peppers in the air fryer and cook for 15 minutes, shaking every 5 minutes to prevent burning.
  4. Remove the peppers and set aside. Turn the air fryer temperature down to 350 degrees.
  5. Lay the pita bread on a flat surface. Cover each with half the pesto sauce; then top with even portions of the red bell peppers and onions. Sprinkle cheese over the top. Spray the air fryer basket with olive oil mist.
  6. Carefully lift the pita bread into the air fryer basket with a spatula.
  7. Cook for 5 to 8 minutes, or until the outer edges begin to brown and the cheese is melted.
  8. Serve warm with desired sides.

Best served immediately. Flatbread pitas do not hold up well when stored and reheated.

Tight on time? Use roasted red bell peppers from a jar and finely mince the onion and toss on top.

Prefer a more traditional pizza? Sub the pesto for a marinara sauce and top with tomatoes and cheese. You can add your favorite Italian meats here, too!

Eggplant Parmesan

Prep time: 40 minutes Cook time: 10 minutes Yield: 4 servings

Ingredients

1 medium, round eggplant, sliced to 1/2-inch-thick rounds 2 teaspoons salt, divided 1/2 cup all-purpose flour 1 teaspoon dried thyme 2 eggs 1 cup breadcrumbs 1/2 teaspoon dried oregano 1/4 cup grated parmesan, plus more for garnish 2 cups marinara sauce 2 tablespoons chopped parsley, for garnish

Directions

  1. Place the eggplant on a cookie sheet lined with paper towels or a tea towel in a single layer. Sprinkle the eggplant with 1-1/2 teaspoons of the salt. Place paper towels or a tea towel on top and place heavier pots or plates on top of that. The idea is to press the bitters out of the eggplant. Let the eggplant sit for 30 minutes.
  2. Meanwhile, in a medium bowl, mix together the flour, 1/4 teaspoon of the salt, and the thyme.
  3. In a second bowl, place whisk the eggs.
  4. In a third bowl, mix together the remaining 1/4 teaspoon of salt, the breadcrumbs, the oregano, and 1/4 cup of the parmesan cheese.
  5. Preheat the air fryer to 370 degrees.
  6. Remove the towels and rinse the eggplant slices. Pat the slices dry and begin breading the eggplant. Working with 1 slice at a time, first dip in the flour mixture; shake off the extra flour. Next, dip into the eggs. Finally, dredge the eggplant in the breading. Repeat with the remaining eggplant slices.
  7. Place a single layer of eggplant slices in the air fryer basket and spray liberally with cooking spray. Cook for 5 minutes, flip over and spray with cooking spray, and cook another 5 minutes.
  8. Meanwhile, heat the marinara sauce in a saucepan until warm.
  9. To serve, plate the eggplant rounds and spoon the marinara over each round. Sprinkle with parmesan cheese and parsley for garnish. Serve hot or at room temperature.

Japanese eggplants are much thinner than American eggplant. Look for round and firm-skinned eggplant for best results.

To serve as a baked casserole, layer air-fried eggplants with marinara and shredded mozzarella or fontina cheeses. Bake at 350 degrees for 25 minutes.