Over the last few attempts, I’ve found a couple of recipes that really seem to work. And this one, based off the recipe from LovingItVegan.com really seems to work amazingly well, and makes something super tasty!
Red pepper vegan cheddar cheese. Firm, slice-able and totally delicious!Last updated July 30, 2019.
Prep Time20 minutesmins
Cook Time5 minutesmins
Author: Based on recipe from LovingItVegan.com. Modified by Plant-Based-Bear.com.
Ingredients
1cupRaw Cashews
⅓cupWater
5TbspLemon Juice(More makes it extra sharp!)
¼cupTahini
1TbspSoy Sauce
1TbspTomato Pasteor sauce
2tspApple Cider Vinegar
1Medium Red Pepperdeseeded and chopped, about 3/4 cup
2 ½tspSalt
½tspPaprikaSmoked Paprika if you like a smoked taste.
⅛tspCayenne Pepper
1TbspDijon Mustard
¼cupNutritional Yeast
1tspGarlic Powder
2tspOnion Powder
1cupWater
1TbspAgar Agar Powdernot flakes
Instructions
Add the cashews, 1/3 cup water, lemon juice, tahini, soy sauce, tomato paste, apple cider vinegar, red pepper, salt, paprika, cayenne pepper, dijon mustard, nutritional yeast, garlic powder and onion powder to a high-speed blender. Blend until super super smooth. Set aside.
Add the 1 cup of water and agar agar powder to a saucepan and bring to the boil, stirring constantly. Once boiling let it boil for about 5 minutes.
Remove from the heat and pour it into the blender on top of the cheese mix.
Blend until smooth.
Working quickly, as it will start to set very fast, pour it out into plastic wrap lined small loaf pans.
Put it into the fridge to set, uncovered. After 20-30 minutes, remove from fridge.
Lift out of loaf pans by plastic wrap, wrap plastic wrap to cover cheese, and store in air-tight container, back in the fridge, or freeze for later use.
I’ve also found that if I really let it firm up, I can grate it up. It’s a kind of wet cheese grate, but does that job, and freezes well this way, too.
This morning I had a hankering for some good old-fashioned country potatoes. Usually, these would be fried up in a skillet, and topped with cheese and sour cream. Yeah, none of that last sentence is going to work anymore!
So, with my air fryer, I was able to make my own country potatoes, and they turned out delicious.
This “recipe” is more of a how-to method than a good measuring guide.
Like any country potatoes, but plant-based, and using no oil!Last updated Sept. 25, 2019.
Prep Time25 minutesmins
Course: Breakfast
Cuisine: American
Keyword: breakfast, potato
Author: Plant-Based-Bear.com
Equipment
Air fryer
Ingredients
whole raw potatoes2 medium-large potatoes is an ample serving per person
cold waterEnough to cover potatoes in a bowl
Chicken-like seasoning
paprikaUse more than you think necessary
garlic powder
onion powder
chili powderJust a touch.
ground pepper
other seasoningsthyme, rosemary, oregano or others, as to suit
bell pepperdiced
green onionsdiced
other chop-able veggieszucchini, squash, tomatoes, onions
salsa or ketchup
plant-based sour creamoptional
plant-based shredded cheeseoptional
Instructions
Wash and dry potatoes.
Dice to desired size. I tend to like mine more like those you'd buy frozen, so reasonably small.
Soak potatoes in water for the duration of your dicing session. You may choose to drain off and rinse the potatoes a couple times, until water doesn't get cloudy with stirring.
Drain water from diced raw potatoes. Drain as much possible, but no need to go through extra drying steps.
To the bowl of potatoes, add some chicken-like seasoning. Remember this is usually pretty salty, so use accordingly.
Add paprika for color and flavor. Smoked paprika could work here, too. This helps give a beautiful fried color, so be generous!
Add onion and garlic powder to bowl, for flavor. Add other herbs and spices, as desired.
Stir up ingredients of the bowl, coating each potato piece with some of each ingredient. If there doesn't seem to be enough coating, add some more!
Depending on the size of your air fryer, spread out in the bottom of air fryer. About 1-3 inches thick seemed to work for me, but make sure plenty of air can get around all of the potatoes, and don't try to cook too many at once.
Cook in air fryer, for about 13-16 minutes at 400°F. Depending on how heavily you load your air fryer, you may wish to give a good stir, or shake the potatoes around about every 5 minutes.
While cooking your potatoes, slice, dice, and mince the bell peppers, green onions, and other veggies, trying to stick with veggies that need about the same cooking time.
Remove pan from air fryer and add veggies, and stir around in with potatoes.
Air fry for another 3+ minutes to desired crispness.
Serve with plant-based sour cream, salsa or ketchup, and plant-based shredded cheese, or even sprinkle some fresh diced green onions on tap!
I found that if I don’t soak my potatoes in water first, I end up with a mess that just doesn’t have that restaurant quality. But the length of the soak doesn’t seem to matter as much as just doing it, and clearing the cloudy water.
For the seasonings, use more than you think necessary or needed, except for the chicken-like seasoning. I use McKay’s Chicken Seasoning if I have any (I find that it is expensive online), but there are alternatives, and I’ve found some compelling looking products at my local Asian supermarkets (some even without oil.)
Seems that most plant-based sour cream recipes are about the same, but I’ll rehash the one I’m using at some other time. I’ve now taken the time to post my Plant-based Sour Cream recipe!
Enjoy! I know I thoroughly do, every time I make this recipe!
No-Oil Air Fryer Country Potatoes. I’ve eaten a few bites here, to show you more of the potatoes!The version from August 31, 2019 with onions, bell peppers, and fresh tomatoes.No-Oil Air Fryer Country Potatoes with bell peppers and onions, and topped with Plant-based Sour Cream, Plant-based Cheddar Cheese (shredded) and some salsa, from Oct. 6, 2019.
