Air Fryer Vegan Arancini

Yes! I took the plunge and jumped on the air fryer bandwagon. I had been seeing so many posts and photos showing fabulous culinary creations using this device so I just couldn’t pass up a great Black Friday deal last week.

Krups XL air fryer

I got this Krups XL air fryer . I had to try it out the minute it was delivered, so I quickly cut up some potatoes to make French fries and they were absolutely delicious. If you haven’t seen or heard about the air fryer-it’s a magical machine that “fries” food without the use of any oil. For those of us in the plant based world who avoid adding any oil to foods-this is simply wonderful!

Today in the kitchen I am making arancini-which are Italian rice balls. The first time I had ever had Arancini was at Giada DeLaurentis’ restaurant in Las Vegas years ago (before I was vegan-and I ate cheese!!) I can still remember the delicious appetizer we all shared at our table-creamy risotto-like rice and cheese and Italian seasonings all breaded and lightly fried. I decided, hmmm..I can duplicate that, right?

I used my old standby-Aquafaba- to mimic the egg that you would normally use to coat the balls in the breadcrumbs. I also used a coating mixture of cornmeal and ground flaxseed meal which is a super easy way to get those Omega 3s into your plant based diet.

Here is my plant based version of Italian Arancini:

  • 2 C. cooked short grain brown rice-can be made ahead and room temperature
  • 1/2 C. frozen peas, thawed
  • 1/2 C. finely chopped red pepper
  • 1/4 C. finely chopped raw kale or spinach (I used kale)
  • 2 T. walnut parmesan (recipe below)
  • 2-3 T. marinara sauce–plus additional marinara for dipping
  • 1 t. garlic powder
  • 2 t. dried oregano

For the coating:

  • The aquafaba from one can of chickpeas
  • 1/3 C. ground flaxseed meal
  • 1/3 c. finely ground cornmeal
  • 1 T. walnut parmesan
  • 1 t. kosher salt

For the Walnut parmesan–you take 1/2 cup of raw walnuts, 2 tablespoons of nutritional yeast and 1/2 teaspoon of salt and pulse in a high speed blender or food processor so that it resembles parmesan cheese.

First, I added all the ingredients (rice through oregano) in a large mixing bowl and stirred to combine everything. I used my hands to mix it really well and then formed balls and placed them on a parchment lined cookie sheet.  In a small bowl combine the flaxseed, cornmeal, parmesan and salt. In a separate bowl, pour in the aquafaba.  Next, take one ball at a time and dip in the aquafaba and then roll in the breading and place back on the parchment until all the balls are coated.  Set your air fryer to 350 degrees and place the balls on the rack in the basket and set the timer for 18 minutes. I turned the balls over at 9 minutes so that they would brown evenly. I ended up with 12 balls and cooked them in two batches of 6 so that the basket wasn’t overcrowded.

Vegan Arancin

These are absolutely delicious served with some marinara on the side. You can certainly tweak the seasonings to your taste. I think the next time, I’ll add some red pepper flakes and maybe a touch more salt, but aside from that, I thought they were a very close replication of the cheesy and fried version I remembered.

Air fryer Arancini
Delicious with a side of Marinara!

 

And now I have these chickpeas leftover from the can I opened to use the aquafaba. Next up in the air fryer…fried chickpeas! Stay tuned for the next post and I’ll show you how I made a crispy, crunchy snack with those leftover chickpeas.

Leave me a comment and let me know if you’ve got an air fryer and what fabulous foods you’ve made with yours. See you in the kitchen soon,

Heidi

 

 

Easy roasted brussels sprouts and sweet potatoes

Time to clean out the fridge! I found some less than desirable looking brussels sprouts lurking in the veg drawer, so it was time to bring them to life. I decided to pair them with a couple of not so pretty sweet potatoes that were also nearly past their prime. Today I am going to show you how to easily roast vegetables without using any oil. This technique works with ANY vegetable. I use this method with broccoli, asparagus, zucchini, squash-you name it!

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Veggies all cut up and ready for seasoning

I sliced the brussels in half and chopped the sweet potato into small chunks in order to cook evenly. I then spread all the veggies on a parchment lined baking sheet, drizzled them with some vegetable broth and covered them with Zatar seasoning. You can use any seasoning that you like. The Zatar spice blend is a middle-eastern blend that contains sumac, thyme, sesame seeds and salt. Next, I placed the pan in a preheated 400 degree oven. After 20 minutes, I stirred everything and continued cooking for about 15 more minutes. When they were finished, I removed the pan to cool and before serving, I drizzled them with some balsamic glaze.

When you cook without oil, your vegetables still get that crispy texture and you avoid all the added and unnecessary calories from the oil. You can see from the picture that “no oil roasting” in the oven still produces a crispy vegetable. Many of us were led to believe that oil was needed and was a”healthy” fat. It’s just not true. Oil is a processed food that provides no nutrients, only calories, which consist of 100% fat. In other words, eat the olive-not the olive oil!

I hope you give this technique a try. Brussels are a terrific green to add to your diet. They are considered a dark leafy green and they are rich in Vitamin C. Just one serving of brussels sprouts provides you with half of the daily recommended allowance for Vitamin C. And lets not forget the healthy benefits of sweet potatoes.  That beautiful orange vegetable is full of Vitamin A (beta carotene), and just delicious, too!

Leave me a comment and let me know what vegetable you decided to roast!

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See you in the kitchen soon,

Heidi

 

I scream, you scream,

we all scream for “NICE CREAM”! I am back in the kitchen today with, yet again, another banana recipe. This time, I am featuring the frozen bananas that keep accumulating in my freezer. I keep a supply ready to make smoothies, but I haven’t been making them very often. In trying to clean out my freezer a little, I discovered a great frozen dessert option involving said frozen bananas.If you are trying to lose weight or maintain a weight loss, this is a great way to enjoy a frozen dessert and have it truly be a guilt free treat.

A few weeks ago, I watched one of my favorite You tube videos featuring Ann and Jane Esselstyn. They did a segment on the Yonana machine and demonstrated how easy it was to make “nice cream” with frozen bananas and other frozen fruits. It looked fabulous and I quickly went to the Yonanas website to look at the machine. It’s BIG! And I don’t know about you, but I absolutely have no room whatsoever for another kitchen gadget. Especially one that has pretty much only one function. In the past, I have watched other  videos showing nice cream recipes. Most of those involved using a standard food processor. I  did try using my food processor, but I was never really happy with the results. So, I tested out a few batches with my Nutri Ninja. My Nutri Ninja is really the workhorse of my kitchen. I use mine almost daily for blending dressing and sauces and now it is my go-to for making delicious, creamy, amazing nice cream.

Nice cream

  • Servings: 1
  • Print

Ingredients:

  • One banana, sliced and frozen
  • 1/3 C. unsweetened plain almond milk
  • 1 T. unsweetened cocoa powder
  • 1-2 T. pure maple syrup
  • 1-2 T. fresh ground peanut butter (or almond butter)
  • 1 t. vanilla, almond or mint extract

Here’s how I made this decadent looking banana, chocolate and peanut butter nice cream. I placed one frozen banana in the ninja cup. (Make sure you slice the bananas before you freeze them). Next, I added 1/3 cup of unsweetened plain almond milk, 1 tablespoon each of unsweetened cocoa powder, maple syrup and fresh ground peanut butter. (I may have snuck in an extra tablespoon of peanut butter).  A personal note about peanut butter. I honestly feel that the fresh ground peanut butter you can get at the grocery store tastes the best. It is the only kind I buy now. Set the ninja up and hit start and you will have a creamy, rich, chocolatey dessert in about a minute. If you don’t want to enjoy your dessert right away, you can place the nice cream in a container in the freezer and have it anytime.

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Creamy, chocolatey deliciousness

You can use other fruits along with the banana to make other flavors. Try adding some frozen strawberries for a more fruity treat or mango for a tropical dessert. You can find a lot of recipes for nice cream on Pinerest or other recipe sites. You’re only limited by your imagination (and frozen fruit supply!)

Leave me a comment and let me know how your nice cream turned out. See you in the kitchen again soon,

Heidi

Spreading the Plant Based Wisdom sure isn’t easy…but I’m trying!

After an inspiring weekend spent immersed in the Plant Based culture at Plant Stock 2018 (see previous post here), I thought I was prepped and ready to face the outside world of SAD (Standard American Diet) eaters. At practically every corner, there are doubters and skeptics that think this isn’t a feasible way to eat and live or its just too much trouble to change. True, as one of our speakers said last weekend, “you need to get comfortable being uncomfortable”.

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Homemade granola breakfast bowl

I am back in my hometown of suburban Cleveland, Ohio this week taking care of family issues. I am pretty much alone when it comes to my eating habits, although my family is used to my special requests and they are supportive and understanding when I decline the meals they have prepared. For me it is just second nature to prep my own food and decipher a restaurant menu to find just the right thing I will eat.

I guess my wish and hope is that more restaurants can come on board with the whole plant based idea. I had lunch on Saturday with my cousins at a “make your own salad” kind of place, called Hello Bistro. This was pretty close to being a perfect option for anyone following this way of eating. (Outside of a strictly vegan only restaurant) They have some ready to order salads and sandwiches, but they also have a huge assembly line salad bar where they fill your bowl with whatever you want, add in a dressing and toppings and then chop it to your liking. It was really delicious.

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Sarasota Farmer’s Market-perfect plant food choices every Saturday!

I’ll be returning home to Florida tomorrow. Back to my own kitchen and all my ingredients and familiarities. And my next steps in my whole food world? I am going to enroll in an online wellness/nutrition course and learn as much as I can about the healing power and health benefits of plants. I’m so excited to begin a program so that I am better equipped to answer questions and hopefully guide others if they are curious and ready to “join the tribe”

beige wooden rectangular chopping board
Photo by Pixabay on Pexels.com

I’ll will definitely keep you all posted on my progress, and there will be more recipes and tips follow in the near future.

See you soon in my kitchen,

Heidi