February 25, 2022
February 24, 2022
Air Fryer Eggplant with Vegan Yogurt Sauce
Yaaaaaaas. I love fried eggplant cubes but hate actually frying things. The air fryer makes quick work of eggplant, turning it into crisp little nuggets in 10 minutes. Delicious!
gluten-free, paleo, vegetarian, vegan
Air Fryer Eggplant with Vegan Yogurt Sauce
1 large purple eggplant
Salt
Curry powder
Spritz or spray oil
2 Tbsp Skyr-style soy yogurt
1 tsp lemon juice
1 tsp pomegranate molasses
1 Tbsp tahini
Generous sprinkle salt
1/2 tsp garlic powder
Cube your eggplant into 1/4-inch pieces. Add to a large bowl and toss with a generous sprinkle salt. Let sit 5-10 minutes.
Preheat your air fryer to 200C/400F for 3 minutes.
Mix the yogurt, lemon juice, pomegranate molasses, tahini and garlic powder in a small bowl. Taste for seasoning and add salt as necessary.
Toss your salted eggplant with a generous amount of curry powder, add to the basket of your air fryer, and hit with a spritz or two of oil. Fry, shaking occasionally, 10 minutes or until your desired level of crispness is achieved.
Serve with the yogurt sauce and your protein of choice.
Serves 2
February 23, 2022
February 22, 2022
February 21, 2022
February 20, 2022
February 19, 2022
February 18, 2022
Kielbasa and Potatoes
I don’t know what else to call this dish that’s flattering. Potato mush? Delicious potato hug on a cold Winters’ night?
Name aside, it’s good.
gluten-free
Kielbasa and Potatoes
1 yellow onion, sliced thin
3-5 small yellow potatoes, cut into 1/3 inch chunks
Scant teaspoon oil
4 cloves garlic, chopped
1 c. vegetable stock (I used a mushroom onion variety)
2 Tbsp. mushroom powder
1 Tbsp. gravy granules (I used onion flavor)
1 Tbsp. grainy mustard (Maille FTW)
1 Tbsp. butter
Salt & pepper
Kielbasa (I air fried kielbasa links for 7 minutes in the air fryer and sliced on the bias to serve)
Slice the onions thinly and cut the potatoes into 1/3 inch chunks.
Preheat a large pan over medium-high. Add a scant teaspoon oil.
Add the onion and sauté until translucent.
Chop the garlic while the onions are going.
Add the potatoes and garlic with 1 cup stock.
Knock the heat back to medium and simmer 20 minutes or so until the potatoes are almost done and the liquid has mostly evaporated.
If your potatoes get too dry before they cook, add a little more stock or water.
Add the mushroom powder, gravy granules, grainy mustard, butter and a generous hit of salt & pepper. Cook, stirring frequently, until potatoes are fully done. I bashed some of my potatoes so the sauce would thicken a bit and they ended up kinda mashing. Delicious.
Taste and add a little more seasoning if necessary.
Serve with the sliced kielbasa.
Serves 2-3
Gastography 