Air Fryer Air Fryer Recipes CONTENTS

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French Fries...... 6 Pizza...... 7 Churros ...... 8 Hot Wings ...... 9 Steak...... 10 Turkey...... 11 Garlic Bread...... 12 Mozzarella Sticks...... 13 Fish Sticks...... 14 Zucchini Chips...... 15 Mashed Potato Cakes ...... 16 Eggplant ...... 17 Corn Dog ...... 18 Oysters ...... 19 Hot Dogs...... 20 Stuffed Garlic Mushrooms...... 21 Italian Meatballs ...... 22 Cholocate Cake ...... 23 Burgers...... 24 Grilled American Cheese Sandwich...... 25 BBQ Ribs...... 26 Avocado Fries ...... 27 Pop Tarts...... 28 Loaded Potatoes...... 29 Beef Empanadas...... 30 Peach Hand Pies ...... 31 Reuben Calzones...... 32 Cinnamon Biscuit Bites ...... 33 Mini Spinach Bites ...... 34 Air Fryer Recipes CONTENTS

Beet Chips ...... 35 Apple Chips...... 36 Chicken Quesadillas...... 37 Roasted Chickpeas...... 38 Old Bay Chicken Wings ...... 39 Banana Chips ...... 40 Tortilla Chips ...... 41 Mac & Cheese ...... 42 Sage & Onion Stufﬁng Balls ...... 44 Honey Roasted Carrots ...... 45 Garlic Parsley Parmesan Roasted Potatoes ...... 46 Lemon Butter Green Beans ...... 47 Chicken Tikka ...... 48 Prawn Cracker ...... 49 Dry Rub Chicken Wings ...... 50 Salmon Patties...... 51 Apple Pie ...... 52 Mince Pies...... 53 Cupcakes ...... 54 Mufﬁns...... 55 Potatoe Skins...... 56 Roasted Garlic...... 57 Corn Zucchini Fritters...... 58 Marinated Steak...... 59 Cornish Hen...... 60 Parmesan Shrimp...... 61 Pollock...... 62 Frittata ...... 63 Roasted Corn...... 64 Brussels Sprouts...... 65 Air Fryer Recipes CONTENTS

Tuna Cutlets...... 66 Zoodles & Meatballs...... 67 Small Batch Brownies...... 68 Tofu Delight...... 69 London Broil...... 70 Plantains...... 71 Scotch Eggs...... 72 Okra...... 73 Cauliflower Pizza Crust...... 74 French Toast...... 75 Fried Pickles ...... 76 Onion Flower...... 77 Pumpkin Spiced Bread ...... 78 Coconut Shrimp...... 79 Smoky Pork Chops ...... 80 Roasted Lemon Rosemary Chicken...... 81 Garlic Rosemary Brussel Sprouts & Broccolini...... 82 Pipiano Rojo Cauliflower Tacos vegan ...... 83 Chilaquiles vegetarian...... 85 Buffalo Cauliflower Nachos vegan...... 86 Carne Asada Fries...... 87 Breakfast Frittata ...... 88 Mini Calzones...... 89

Keto Recipes Coconut Shrimp...... 90 Chinese-Style Spareribs...... 92 Air Fried Catﬁsh ...... 93 Pork Chops ...... 94 Carne Asada...... 95 Air Fryer Recipes CONTENTS

Parmesan Crusted Pork Chops...... 96 Hard Boiled Eggs...... 97 Chicken Meatballs ...... 98 Fried Asparagus with Spicy Mayo Dip ...... 99 Steak Kebabs...... 101

Vegan Recipes Buffalo Cauliﬂower ...... 102 Avocado Egg Rolls with Sweet Chili Sauce ...... 103 Crispy Ravioli...... 104 Cauliﬂower Chickpea Tacos...... 105 Kale & Potato Nuggets...... 106 Lemon Tofu ...... 107 Classic Falafel...... 108 Thai veggie Bites ...... 109 Vegan Bacon Wrapped Mini Breakfast Burritos ...... 110 Eggplant Parmesan ...... 111 RECIPES | 6 FRENCH FRIES Ingredients:

• 2 Russet Potatoes • 1 tbsp. Olive Oil • 1 tbsp. Sea Salt • ½ tsp. Black Pepper

Directions:

1. Blanch the potatoes in water until tender. 2. Let cool. Cut into fries. 3. Toss with olive oil and salt and pepper. 4. Place the potatoes into the Fry Basket and then into the Air Fryer. 5. Adjust cooking time to 18 minutes at 400°F. 6. Halfway through cooking, shake the fries.

400°F

18 MINS RECIPES | 7 PIZZA Ingredients:

• 1 Pita Bread • 1 tbsp. Marinara Sauce • ¼ cup Mozzarella Cheese • 1 drizzle Extra Virgin Olive Oil

Directions:

1. Use a spoon and swirl Pizza Sauce on to Pita Bread. 2. Add your Cheese on top. 3. Add a little drizzle of Extra Virgin Olive Oil over top of Pizza. 4. Place in the Air Fryer basket. 5. Cook at 350°F degrees for 6 minutes. 6. Carefully remove from Air Fryer and cut. CHURROS Ingredients:

• 6 tbsp. unsalted butter • 2 ¼ cups water • 1 tsp. salt • 1 tsp. vanilla extract • 2 ¼ cups all-purpose ﬂour • 1 large egg • 1 cup sugar • 2 tsp. ground cinnamon

Directions:

1. In a medium saucepan over medium-high heat, melt butter then add water, salt, and vanilla. Bring to a boil and remove from the heat. 2. Add the ﬂour and stir the mixture with a wooden spoon until a smooth dough is formed. (It’s almost like the texture of homemade play dough.) 3. Let the dough cool for about 15 minutes then transfer to a bowl and add the egg. You can use your hands to mix it or stir or stir it quickly until egg is mixed in. (You don’t want the egg to get cook.) 4. Transfer dough to a piping bag ﬁtted with a 1M tip. 5. Pipe several 6-inch sticks of churro dough into the air fryer making sure they don’t touch. 6. Bake at 380°F for 10 minutes. 7. While the churros are baking you can make the cinnamon sugar mixture. You can cut the recipe in half if you don’t want to coat all of them in the cinnamon sugar mixture. You can also dip them in Nutella. RECIPES | 9 HOT WINGS Ingredients:

• 12 chicken wings, drumettes raw • 1 cup buffalo sauce

Directions:

1. Place the wings into the Fry Basket and into the Air Fryer. 2. Adjust cooking time to 25 minutes at 400°F. 3. Halfway through the time, ﬂip the wings. 4. When done remove and toss with the sauce. 5. Return the wings to the Air Fryer. Cook for 8 minutes at 400°F. 6. Toss halfway through.

400°F

35 MINS RECIPES | 10 STEAK Ingredients:

• 2lb rib eye steak • 1 tbsp. steak rub • 1 tbsp. olive oil

Directions:

1. To preheat the Yedi Air Fryer. 2. Adjust the cooking time to 4 minutes at 400°F to preheat. 3. Season the steak on both sides with rub and olive oil. 4. Place steak in the Fry Basket. 5. Adjust cooking time to 14 minutes at 400°F. 6. After 7 minutes, ﬂip the steak. 7. When timer is done, remove steak from the Air Fryer. Let rest for 10 minutes before slicing and serving.

400°F

35 MINS TURKEY Ingredients:

• 8lb turkey breast, bone in • 2 tbsp. Sea Salt • 1 tbsp. Black Pepper • 2 tbsp. Olive Oil 360°F Directions:

1. Season the turkey and rub with olive oil. 2. Place the turkey breast side down in the Fry Basket. 20 MINS 3. Adjust cooking time to 20 minutes at 360°F. 4. When timer is done, carefully turn the breast over. 5. Test the turkey with a thermometer for proper doneness (165°F). 6. Let is rest 20 minutes before serving. GARLIC BREAD Ingredients:

• 1lb Frozen pizza dough, crust • ½ cup Olive Oil • 1 tbsp. Garlic • 1 tsp. Sea Salt • 1 tbsp. fresh Parsley, chopped • 1 tbsp. Parmesan Cheese, grated • Marinara sauce

Directions:

1. Roll the pizza dough out until ½ inch thick. 2. Slice the dough lengthwise. About ¾ inch apart. 3. Roll the dough between your palm and countertop. Make a knot with the dough and repeat until all the dough is used. 4. Add the spices, cheese and olive oil into a bowl and mix well. 5. Roll the knots into the oil mixture and place into the Fry Basket. Place into the Air Fryer. 6. Press the Power Button to adjust cooking time to 12 minutes at 360°F. 7. Flip over halfway through. 8. Serve with marinara sauce. RECIPES | 13 MOZZARELLA STICKS Ingredients:

• 1lb Mozzarella cheese, block • 2 Eggs • 3 tbsp. Milk, nonfat • ¼ cup Flour, white • 1 cup breadcrumbs, plain

Directions:

1. Cut cheese into 3 x ½ inch sticks. 2. Place breadcrumbs in a bowl. Place flour in a bowl. Mix the egg and milk together and put in a bowl. 3. Dip cheese sticks in our, then egg, and finally breadcrumbs. 4. Lay breaded sticks on a flat cookie sheet. 5. Freeze in freezer for 1-2 hours or until solid. 6. Place small batches of breaded sticks (do not overcrowd) into the Fry Basket. 7. Press the Power Button & adjust cooking time to 12 minutes at 400°F.

400°F

12 MINS RECIPES | 14 FISH STICKS Ingredients:

• 1lb Cod • ¼ tsp. Sea Salt • 2 Large eggs • 1 cup White ﬂour • 2 cup Panko • 3 tbsp. of milk • ½ tsp. black pepper • Tartar sauce

Directions:

1. Mix the egg and milk together. Place the breadcrumbs in one at pan. Put the flour in another. 2. Season the sh. Dip the fish sticks into the flour, then the egg mixture, and finally the breadcrumbs. 3. Place fish sticks into the Fry Basket and into the Air Fryer. 4. Press the Power Button & adjust cooking time to 12 minutes at 350°F. 5. Flip halfway through 6. Serve with tartar sauce.

350°F

12 MINS ZUCCHINI CHIPS Ingredients:

• 2 medium zucchinis, sliced according to your preference • 1 large egg • ½ cup Parmesan cheese, grated • ½ cup breadcrumbs • 1 tsp. Italian seasoning • ¾ tsp. garlic salt • Pepper to taste • Cooking spray

Directions:

1. Prepare the zucchini for cooking. Slice it into strips or into thin discs. Toss in salt and let it sit for 30 minutes to remove the excess moisture. Rinse with cold water and then pat dry with paper towels. 2. Prepare the ingredients. Whisk the egg in a bowl and mix the cheese, bread crumbs, and Italian seasoning into another. These will serve as your breading. 3. Cover each slice with the breading by ﬁrst dipping into the egg bath and then on the breadcrumbs mix. 4. Spray some cooking oil into the fry basket then place the zucchini slices inside. You can also opt to drizzle olive oil into the slices to achieve a fried taste. 5. Cook for about 10 minutes or until crispy at 390°F. 6. Serve with your dip of choice. RECIPES | 15 MASHED POTATO CAKES Ingredients:

• 2 cups Mashed potatoes • 4 Eggs, beaten • 2 cups Flour, sifted • ½ cup Milk • 1 cup shredded cheddar cheese • 1 tsp. garlic powder • 2 tsp. Salt • 1 tsp. dried basil • 3 tsp. baking powder • 1 cup breadcrumbs

Directions:

1. Combine potatoes, sifted flour, cheese, salt, baking powder, garlic powder and basil. 2. Mix together the eggs and milk and stir lightly into the potato mixture. 3. Form into 4-5-inch cakes about an inch thick. 4. Put breadcrumbs in a flat bottom bowl and press both sides of the potato cakes into the crumbs. 5. Place in the Air Fryer basket. You should be able to fit 3 or 4 at a time. 6. Mist with a bit of olive oil and close fryer. 7. Bake at 400°F for 10 minutes. Turn after 5 minutes and mist with olive oil and finish for an additional 5 minutes. 8. Serve with sour cream, cheese, chives or your favorite garnish. EGGPLANT Ingredients:

• 1 medium (1-1¼ lbs.) eggplant, sliced into strips • 2 large eggs • ½ cup Parmesan cheese, grated • ½ cup wheat germ, toasted • 1 tsp. Italian seasoning • ¾ tsp. garlic salt • 2 tbsp. olive oil or cooking spray

Directions:

1. Prepare your eggplants. Slice them up according to your desired fry size and length then add some salt for seasoning. Let it sit for up to 45 minutes to remove its excess moisture. 2. Pre-heat your air fryer to 400°F. 3. Prepare the ingredients. In one bowl, whisk the eggs. In another, mix the wheat germ, cheese, and seasonings. These will serve as your breading. 4. Dip the sliced eggplants into the egg and then cover it with the breading. Dip it ﬁrst in the egg, then, on the cheese mixture. 5. Spray the cooking basket with some cooking oil. Place the ingredients inside the fry basket and cook for 5-7 minutes at 400°F before turning the ingredients. Make sure not to overcrowd your fry basket when cooking this dish as it needs better air penetration due to the breading. 6. Turn and then cook for another 5-7 minutes or until they eggplant fries are crispy. RECIPES | 17 CORN DOGS Ingredients:

• 2 hot dogs, uncured (you can choose from beef, pork, chicken, or veggie varieties) • 2 large eggs • 1 ½ cup crushed cornﬂakes cereal • ½ cup all-purpose ﬂour • 8 tsp. yellow mustard • Cooking spray • 12 bamboo skewers or craft sticks

Directions:

1. Prepare your ingredients starting with the hot dogs. Slice each into halves then 2. Cut them up into three portions. Insert a bamboo skewer or wooden stick into each piece. 3. Prepare your breading ingredients. Crack the egg and whisk it in a shallow bowl and place the crushed cornflakes in another. Put the flour in another separate shallow bowl. 4. Dip each hot dog into the flour first then on the egg and lastly on the cornflakes bowl. Try to press the cornflakes into the hot dog a bit so the small bits will stick to the hot dog. 5. Lightly spritz some cooking oil into the fry basket then place the corn dogs inside. 6. Set the air fryer to 375°F and cook for 5 minutes. Turn the corn dogs and then resume cooking for 5 more minutes or until the breading becomes crispy. 7. Serve with mustard. OYSTERS Ingredients:

• 12 plump fresh oysters, shucked • 3 tbsp. hot sauce • 2 large eggs • ½ tsp. Creole or Cajun seasoning • 1 cup panko or breadcrumbs • Salt and pepper to taste • ½ cup all-purpose ﬂour • Cooking oil spray

Directions:

1. Prepare the oyster breading. In one bowl, whisk the eggs and hot sauce together. Put the flour in another. Crush the panko or breadcrumbs a bit more and then place it in a third shallow bowl. 2. Grab a baking sheet and line it with parchment paper. 3. Start breading your oysters. Cover them first in flour then shake off the excess before dipping each piece in the egg mixture. Again, shake the excess and then roll them around in the breadcrumbs. 4. Place all of the oysters in the baking sheet. Once they’re all lined up, refrigerate for 30 minutes. 5. Spray oil lightly on the fry basket. Take out the baking sheet from the fridge and place the oysters inside. 6. Set the air fryer to 400°F and 2 minutes then start cooking. Shake the fry basket occasionally. Check the doneness of the oysters and cook it more if it hasn’t reached your preferred doneness. 7. Once done, remove from the fry basket and sprinkle with salt. 8. Serve according to your po’boy or simple greens recipe. RECIPES | 20 HOT DOGS Ingredients:

• 2 hot dogs • 2 hot dog buns • 2 tbsp. of grated cheese if desired.

Directions:

1. Preheat your air fryer to 390°F for about 4 minutes. 2. Place two hot dogs into the air fryer, cook for about 5 minutes. 3. Remove the hot dog from air fryer. 4. Place the hot dog on a bun, add cheese if desired. 5. Place dressed hot dog into the air fryer and cook for an additional 2 minutes. RECIPES | 21 STUFFED GARLIC MUSHROOMS Ingredients:

• 6 Small Mushrooms • 20g Onion peeled and diced • 1 tbsp. Breadcrumbs • 1 tsp. Garlic Puree • 1 tbsp. Olive Oil • 1 tsp. Parsley • Salt & Pepper

Directions:

1. In a bowl mix together the breadcrumbs, olive oil, garlic, onion, parsley, salt and pepper. Plus make sure they are mixed well. 2. Clean your mushrooms and remove the middle stalks. Fill the middle area with your breadcrumb mixture. 3. Cook the mushrooms at 350°F for 10 minutes and then serve. KETO | 21

ITALIAN MEATBALL

Ingredients:

• 2 lbs. of ground beef • ¼ cup grated parmigiana Reggiano (choose your preferred cut) • 1 small clove garlic chopped • 2 large eggs • Salt and pepper to taste • ¼ cup chopped fresh parsley • 1 tsps light oil dabbed on a paper • 1 tsp. dried oregano (optional) towel to coat the air fryer basket. • 1-¼ cup breadcrumbs (or 3 slices of slightly stale bread made into crumbs with grater or food processor)

Directions:

1. Place the meat and all the ingredients in a large mixing bowl. 2. Mix all the ingredients together with your hands. You can use a wooden spoon to begin the mixing process but using your hands is the best way to blend everything together. Mix the ingredients just until everything is well blended. 3. Scoop up a small handful of meat and roll in the palm of your hand to your desired size meatball (approximately 2” round). Or you can use a cookie scoop which will give you even size meatballs. 4. Lightly coat the Air Fryer basket with avocado oil, spread on with a paper towel. 5. Cook them at 350°F for 10-13 minutes until lightly browned. Turn them over and cook another 4-5 minutes. Remove to a plate when baked. 6. When ready, place them into the tomato sauce to continue cooking until sauce is done. 7. Serve with your favorite pasta. RECIPES | 23 CHOCOLATE CAKE Ingredients:

• 3 eggs • 1/3 cup cocoa powder • ½ cup sour cream • 1 tsp. baking powder • 1 cup ﬂour • ½ tsp. baking soda • 2/3 cup sugar • 2 tsp. vanilla • 1 stick butter room temperature

Directions:

1. Preheat Air Fryer to 320°F. 2. Mix ingredients on low. 3. Pour into cake carrel. 4. Place in Air fryer basket and slide into Airfryer. 5. Set timer to 25 minutes. 6. Once timer rings, insert use toothpick to see if cake is done. If it does not spring back when touched, cook for an additional 5 minutes. 7. Cool cake on a wire rack 8. Ice with your favorite chocolate frosting BURGERS Ingredients:

• 1 tbsp. Worcestershire sauce • ½ tsp. salt (or salt sub) • 1 tsp. Maggi seasoning sauce • ½ tsp. ground black pepper • Liquid smoke (few drops) • 1 tsp. parsley (dried) • ½ tsp. garlic powder • 500g ground beef (Raw. 1lb) • ½ tsp. onion powder

Directions:

1. Set Air Fryer temperature to 350°F. 2. In a small bowl, mix together all the seasoning items, from the Worcestershire sauce down to and including the dried parsley. 3. Add this to the beef in a large bowl. 4. Yes, the seasoning mixture will look like your dog ate something it shouldn't have. 5. Mix well but be careful not to overwork the meat as that leads to tough burgers. 6. Divide the beef mixture into 4 and shape the patties. With your thumb, put an indent in the center of each one to prevent the patties bunching up in the middle. 7. Put patties in Air Fryer and spray tops of patties lightly. 8. Cook 10 minutes for medium (or longer to desired degree of doneness). There is no need to turn the patties. 9. Serve hot on a bun with side dishes of your choice. GRILLED AMERICAN CHEESE SANDWICH Ingredients:

• 2 slices of Sandwich Bread • 2-3 slices of Cheddar Cheese • 2 tsp. of Butter ° Directions: 370 F

1. Place cheese between bread slices and butter the outside of both slices of bread. 8 2. Place in air fryer and cook at 370°F for 8 minutes. MINS Flip, halfway through. RECIPES | 26 BBQ RIBS Ingredients:

• 2-3lbs baby back ribs • 32oz BBQ sauce (any type) • Salt & pepper

Directions:

1. Start by preheating your air fryer to 390°F. (You don't have to preheat, but it might give the ribs more ﬂavor). 2. Season the ribs with salt & pepper and other spices if you like. Remove the membrane. 3. Smother your ribs with BBQ sauce and place them in your air fryer basket. 4. Then set the time for 10 minutes, then ﬂip them again for 7 minutes. 5. Remove from air fryer, add some extra sauce if you wish, plate, serve & enjoy! Note: You should always use a thermometer for pork, eating raw pork can cause illness. RECIPES | 27 AVOCADO FRIES Ingredients:

• ½ cup of all-purpose ﬂour • Cooking spray • 1½ tsp. black pepper • ¼ tsp. kosher salt • 2 large eggs • ¼ cup no-salt-added ketchup • 1 tbsp. water • 2 tbsp. canola mayonnaise • ½ cup panko • 1 tbsp. apple cider vinegar (Japanese-style breadcrumbs) • 1 tbsp. Sriracha chili sauce • 2 avocados, cut into 8 wedges each

Directions:

1. Stir together ﬂour and pepper in a shallow dish. Lightly beat eggs and water in a second shallow dish. Place panko in a third shallow dish. Dredge avoca do wedges in ﬂour, shaking off excess. Dip in egg mixture, allowing any excess to drip off. Dredge in panko, pressing to adhere. 2. Coat avocado wedges well with cooking spray. 3. Place avocado wedges in air fryer basket, and cook at 400°F until golden, 7 to 8 minutes, turning avocado wedges over halfway through cooking. Remove from air fryer; sprinkle with salt. 4. While avocado wedges cook, whisk together ketchup, mayonnaise, vinegar, and Sriracha in a small bowl. To serve, place 4 avocado fries on each plate with 2 tablespoons sauce. AVOCADO FRIES Ingredients:

• ½ cup of all-purpose flour • 1½ tsp. black pepper • 2 large eggs • 1 tbsp. water • ½ cup panko (Japanese-style breadcrumbs) • 2 avocados, cut into 8 wedges each POP TARTS Ingredients: Directions: • 1 refrigerated or homemade pie crust 1. Stir together flour and pepper in a shallow dish. Lightly beat eggs and water in a second shallow dish. Place panko in a third shallow dish. Dredge avoca • ½ cup strawberry jam do wedges in flour, shaking off excess. Dip in egg mixture, allowing any • Cooking spray optional excess to drip off. Dredge in panko, pressing to adhere. • ½ cup greek yogurt for icing (optional) 2. Coat avocado wedges well with cooking spray. 3. Place avocado wedges in air fryer basket, and cook at 400°F until golden, Directions: 7 to 8 minutes, turning avocado wedges over halfway through cooking. Remove from air fryer; sprinkle with salt. 1. Lay out refrigerated pie crust or roll out homemade pie crust. 4. While avocado wedges cook, whisk together ketchup, mayonnaise, vinegar, and Sriracha in a small bowl. To serve, place 4 avocado fries on 2. Using a cookie cutter, cut out two shapes for every pop tart you want each plate with 2 tablespoons sauce. to make (because they have to match up!) 3. Spoon out about a tbsp of a jam (more or less depending on the size of your cutout) and spread it within ½” of your edge. 4. Carefully place the other cutout on top of your jam and gently press edges together using a fork. 5. Place pop tarts in the air fryer, careful that they are not touching. Spray the top of the pop tarts if you want them to crisp a little more, but it’s not necessary. 6. Cook 7-10 minutes on 370°F, checking every minute after 6 minutes for desired doneness. 7. They are ready and delicious at that point, but if you want some healthier “icing,” mix a dollop of fruit spread and a dollop of greek yogurt and drizzle over the top! RECIPES | 29 LOADED POTATOES Ingredients:

• 11oz of baby Yukon Gold potatoes (about 8 [2”] potatoes) • 1 tsp. olive oil • 2 center-cut bacon slices • 1½ tbsp. chopped fresh chives • ½ ounce ﬁnely shredded reduced-fat Cheddar cheese (about 2 tbsp) • 2 tbsp. reduced-fat sour cream • 1/8 tsp. kosher salt

Directions:

1. Toss potatoes with oil to coat. Place potatoes in air fryer basket, and cook at 350°F until fork tender, 25 minutes, stirring potatoes occasionally. 2. Meanwhile, cook bacon in a medium skillet over medium until crispy, about 7 minutes. Remove bacon from pan; crumble. Place potatoes on a serving platter; lightly crush potatoes to split. Drizzle with bacon drippings. 3. Top with chives, cheese, sour cream, salt, and crumbled bacon. RECIPES | 30 BEEF EMPANADAS Ingredients:

• 8 Goya empanada discs (in frozen section), thawed • 1 cup picadillo • 1 egg white, whisked • 1 tsp. water

Directions:

1. Preheat the Air Fryer to 325°F for 8 minutes. Spray the basket generously with cooking spray. 2. Place 2 tbsp of picadillo in the center of each disc. Fold in half and use a fork to seal the edges. Repeat with the remaining dough. 3. Whisk the egg whites with water, then brush the tops of the empanadas. 4. Bake 2 or 3 at a time in the Air Fryer 8 minutes, or until golden. Remove from heat and repeat with the remaining empanadas. RECIPES | 31 PEACH HAND PIES Ingredients: • 2 (5-oz. fresh peaches, peeled & chopped • ¼ tsp. table salt • 1 tbsp. fresh lemon juice • 1 tsp. cornstarch • 3 tbsp. granulated sugar • 1 (14.1-oz) pkg. refrigerated piecrusts • 1 tsp. vanilla extract • Cooking spray Directions:

1. Stir together peaches, lemon juice, sugar, vanilla, and salt a in medium bowl. Let stand 15 minutes, stirring occasionally. Drain peaches, reserving 1 tbsp liquid. Whisk cornstarch into reserved liquid; stir into drained peaches. 2. Cut piecrusts into 8 (4”) circles. Place about 1 tablespoon ﬁlling in center of each circle. Brush edges of dough with water; fold dough over ﬁlling to form half-moons. Crimp edges with a fork to seal; cut 3 small slits in top of pies. Coat pies well with cooking spray. 3. Place 3 pies in single layer in air fryer basket, and cook at 350°F until golden brown, 12-14 minutes. Repeat with remaining pies. RECIPES | 32 REUBEN CALZONES Ingredients:

• 1 tube (13.8oz) refrigerated pizza crust • 4 slices Swiss cheese • 1 cup sauerkraut, rinsed and well drained • ½ pound sliced cooked corned beef • Thousand Island salad dressing

Directions:

1. Preheat air fryer to 400°F. Spritz air fryer basket with cooking spray. On a lightly floured surface, unroll pizza crust dough and pat into a 12” square. Cut into four squares. Layer one slice of the cheese and a fourth of the sauerkraut and corned beef diagonally over half of each square to within ½”of edges. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place two calzones in a single layer in greased air fryer basket. 2. Cook until calzones are golden brown, 8-12 minutes, flipping halfway through cooking. Remove and keep warm; repeat with remaining calzones. Serve with salad dressing. CINNAMON BISCUIT BITES Ingredients:

• 2/3 cup all-purpose ﬂour • 4 tbsp. cold salted butter, • 2/3 cup whole-wheat ﬂour cut into small pieces • 2 tbsp. granulated sugar • 1/3 cup whole milk • 1 tsp. baking powder • Cooking spray • ¼ tsp. ground cinnamon • 2 cups of powdered sugar • ¼ tsp. kosher salt • 3 tbsp. water

Directions:

1. Whisk together flours, granulated sugar, baking powder, cinnamon, and salt in a medium bowl. 2. Add butter; cut into mixture using 2 knives or a pastry cutter until butter is well combined with flour and mixture resembles coarse cornmeal. Add milk and stir together until dough forms a ball. 3. Place dough on a floured surface and knead until dough is smooth and forms a cohesive ball, about 30 seconds. Cut dough into 16 equal pieces. Gently roll each piece into a smooth ball. 4. Coat air fryer basket well with cooking spray. Place 8 balls in basket, leaving room between each; spray donut balls with cooking spray. 5. Cook at 350°F until browned and puffed, 10-12 minutes. Gently remove donut balls from basket, and place on a wire rack over foil. Let cool 5 minutes. Repeat with remaining donut balls. 6. Whisk together powdered sugar and water in a medium bowl until smooth. Gently spoon half of the glaze over donut balls. Let cool 5 minutes; glaze again, allowing excess to drip off. RECIPES | 34 MINI SPINACH BITES Ingredients:

• 2 1.9oz mini phyllo shells • 1 10oz frozen chopped spinach • 1 4oz feta cheese • 2 eggs, beaten • Salt and pepper to taste

Directions:

1. Thaw your frozen spinach. Then drain as much liquid out of the spinach as you can. 2. Mix the drained spinach with egg, feta, salt, and pepper. 3. Spoon the combined mixture into the phyllo shells. (To prevent flying around, put the filled pies into a muffin tin) 4. Set the temperature to 220°F and set the time for 4 minutes. Check to make sure they are hot and bubbling, if not add another 3 minutes. 5. Remove from the air fryer, plate, serve and enjoy! RECIPES | 35 BEET CHIPS Ingredients:

• 4 small beets, about ½lb. (250g) total, peeled • 2 tsp. extra-virgin olive oil • Kosher salt & freshly ground pepper

Directions:

1. Slice the beets very thinly, about 1/16” (2mm) thick. Line a baking sheet with paper towels and arrange the beet slices on the towels in a single layer. Top with another layer of paper towels and press down ﬁrmly. Set aside for 10 minutes to allow the beets to dry. 2. In a large bowl, toss the beet slices with the olive oil and a generous pinch each of salt and pepper. 3. Preheat your Air Fryer to 300°F. Spray the air fryer basket with nonstick cooking spray, then arrange half of the beets in the basket in a single layer. Insert into the air fryer and cook until the beets are crisp and browned at the edges, 12-15 minutes. Transfer the beet chips to a platter and repeat to air fry the remaining beets. Serve immediately. Serves 2 to 4.

300°F

10-30 MINS RECIPES | 36 APPLE CHIPS Ingredients:

• 1 apple, peeled, cored and thinly sliced horizontally • ½ tsp. ground cinnamon • 1 tbps. sugar • Pinch of kosher salt

Directions:

1. Preheat your air fryer to 390°F. 2. Lay the apple slices on a baking sheet. In a small bowl, stir together the cinnamon, sugar and salt. Sprinkle the mixture evenly over the apple slices. 3. Working in batches, place the apple slices in the fry basket and insert into the air fryer. Cook until the slices are slightly golden brown, 7-8 minutes, turning them over halfway through cooking. 4. Transfer the chips to a bowl and let cool before serving. Serves 2.

390°F

7-8 MINS CHICKEN QUESADILLAS Ingredients:

• Soft Taco Shells • Chicken Fajita Strips • ½ cup sliced green peppers • ½ cup sliced onions

Directions:

1. Preheat Air Fryer on 370°F for about 3 minutes. 2. Spray cooking basket lightly with vegetable oil. 3. Place 1 soft taco shell in basket. 4. Place shredded cheese on shell. 5. Lay out fajita chicken strips so they are in a single layer. 6. Put your onions and green peppers on top of your chicken. 7. Add more shredded cheese. 8. Place another soft taco shell on top and spray lightly with vege table oil. ( you can use the rack that came with the air fryer on top of the shell to hold it in place.) 9. Set timer for 4 minutes. 10. Flip over carefully with large spatula. 11. Spray lightly with vegetable oil and place rack on top of shell to hold it in place. 12. Set timer for 4 minutes. 13. If it’s not crispy enough for you, leave in for a couple of minutes. 14. Remove and cut into 4 slices or 6 slices. 15. Serve with Salsa and sour cream if desired. RECIPES | 37 ROASTED CHICKPEAS Ingredients:

• 1 can chickpeas (drained & rinsed - no sugar added) • 2 tsp. olive oil • 1 tsp. ground cumin • 1 tsp. ground coriander • 1 tsp. garlic powder • 1/8 tsp. ground ginger

Directions:

1. Put the rinsed beans into a medium mixing bowl and add all the rest of the ingredients. 2. Stir well to coat the beans in the oil and spices. 3. Pour the beans into the food basket of your air fryer. 4. Adjust the air fryer to a temperature of 370ºF. 5. Cook for 12 minutes. 6. Pull out the basket and stir the beans. Put the basket back in and set again at 370ºF. and cook for another 8 minutes. 7. Repeat the stirring process one more time, set for 370ºF and cook for 1 minute longer. 8. If your beans are large they may need a little longer to get a good crunch. At this point, cook and stir in 1 minute intervals until they are cooked to your liking. 9. The main idea is to stir them every few minutes throughout the process. They should have a nice little crunch to them when they have cooled. 10. Pack them in snack bags and take them with you or store them in the fridge until you are ready to eat them. Store in the fridge for up to one week. But be aware that you may have to roast them again for a minute or two to get them crunchy again if they've been in the fridge awhile. RECIPES | 38 OLD BAY CHICKEN WINGS Ingredients:

• 3lbs Chicken Wing Parts • ¾ cup Potato Starch • 1 tbsp. Homemade Old Bay Seasoning Recipe • ½ cup Butter • 1 tsp. True Lemon • Fresh Lemon

Directions:

1. Pat dry chicken wing parts. 2. Mix together Potato Starch and Homemade Old Bay Seasoning. 3. Add chicken wings and coat. 4. Shake off excess Potato Starch and place in Air Fryer Basket. 5. Cook at 360ºF for 35 minutes, shaking often. Turn temperature to 400ºF and cook an additional 10 minutes, shaking often. 6. Melt butter with True Lemon and toss with hot wings. Serve wings with the remaining Lemon Butter for dipping and Lemons for squeezing.

360°F

45 MINS BANANA CHIPS Ingredients:

• 3-4 pcs of Raw Banana • 1 tsp. of Salt • ½ tsp. of Turmeric powder • ½ tsp. Chaat masala • 1 tsp. of oil • Honey as desired

Directions:

1. Peel the bananas and keep aside. 2. Prepare a mixture of water, turmeric powder and salt. Cut slices of banana in this mixture. It will prevent the bananas to turn black and also will give nice yellow color. 3. Keep bananas soaked in this mixture for 5-10 minutes. 4. Drain the water and dry the chips. 5. Apply little oil on chips to avoid sticking of banana chips in Air Fryer. 6. Preheat the air fryer at 350°F degrees for 5 minutes. 7. Air fry the chips for about 15 minutes at 350°F. 8. Add salt, honey and chaat masala. RECIPES | 41 TORTILLA CHIPS Ingredients:

• 2-6” corn tortillas • 1 tsp. olive oil • Seasoning of choice

Directions:

1. Preheat Air Fryer at 350°F. 2. Slice tortillas into quarters. 3. Brush pieces lightly with olive oil and sprinkle with seasoning. 4. Transfer pieces into air fryer basket and fry for 8 minutes or until crisp MAC & CHEESE Ingredients:

• 2 tbsp. plus ½ tsp. salt • ½ pound elbow pasta, or your favorite pasta shape • ½ cup whole milk • ½ cup heavy cream • ½ cup grated Fontina cheese 350°F • ½ cup grated Gruyere cheese • ½ cup grated sharp cheddar cheese • ½ tsp. Emeril’s Original Essence 30 • ¼ tsp. ground black pepper MINS • 1/8 tsp. ground nutmeg • ¼ cup breadcrumbs • ¼ cup ﬁnely grated Parmesan cheese • 1 tbsp. unsalted butter, melted

Directions:

1. Fill a large saucepan three-quarters full of water and bring to a boil over high heat. 2. Once boiling, add 2 tbsp. of the salt to the water and then the pasta. 3. Cook the pasta until just al dente 4. Remove from the water, drain well, and place in a medium bowl. 5. Add the milk, heavy cream, Fontina, Gruyere, Cheddar, Essence, the remaining ½ teaspoon of salt, black pepper and nutmeg and stir well to combine. 6. Place the pasta into the deep casserole pan and in a separate, small bowl, combine the breadcrumbs, Parmesan cheese and butter and stir to blend. Sprinkle over the top of the pasta and place in the basket of the Yedi Air Fryer and close the drawer. 7. Set the temperature to 350°F and the timer for 30 minutes. When the timer goes off, remove the deep casserole pan and allow the Mac & Cheese to cool for at least 20 minutes before inverting the deep casse role pan over a plate and removing the pan to release the mac & cheese. Cut into wedges and serve warm.

RECIPES | 44 SAGE & ONION STUFFING BALLS Ingredients:

• 100g Sausage Meat • ½ Small Onion peeled and diced • ½ tsp. Garlic Puree • 1 tsp. Sage • 3 tbsp. Breadcrumbs • Salt & Pepper

Directions:

1. Place your ingredients into a mixing bowl and mix well. 2. Form into medium sized balls and place them in the Air Fryer 3. Cook at 360ºF for 15 minutes and then serve. (serve over pasta if desired). HONEY ROASTED CARROTS Ingredients:

• 6 Carrots • 2 tsp. Chili Flakes • 2 tsp. Honey • 1 tsp. Garlic powder/Crushed garlic • 2 tsp. Ghee/Coconut oil • 1 tbsp. Mint/Coriander • Salt to taste

Directions:

1. Peel the skin of the carrots and cut it into thin long pieces. 2. Mix honey, chili ﬂakes, garlic, salt and ghee in a bowl. 3. Toss the carrots into it and mix well and make sure the carrots are uniformly coated. 4. Preheat the air fryer at 390ºF for 5 minutes. 5. Transfer the prepared carrot to the basket and bake for 5 minutes. 6. Now sprinkle the mint /Coriander and mix well. 7. Bake for another minute. 8. Transfer it to a serving bowl and serve warm. GARLIC PARSLEY PARMESAN ROASTED POTATOES Ingredients:

• 1.5lbs of red potatoes • 3 tbsp. of olive oil • ¼ cup grated Parmesan cheese • 2 tsp. basil • 2 tsp. Italian seasoning • 2 tsp. salt • 1 tsp. pepper • 5 tsp. minced garlic

Directions:

1. Cut the red potatoes in half, and then in quarters, so they end up roughly the same size. 2. Then in a large mixing bowl, mix everything together in with the potatoes, making sure that you coat the potatoes. 3. Pour them into the air fryer basket, and set the time for 10 minutes, and the temperature at 390ºF. 4. When the ﬁrst 10 minutes are up, ﬂip the potatoes, and set the time for another 8 minutes. 5. Serve with a sprinkle of fresh parsley. Plate, serve and enjoy! RECIPES | 47 LEMON BUTTER GREEN BEANS Ingredients:

• 1lb green beans • 2 tbsp. olive oil • 2 cloves garlic • ¼ cup lemon • 1 tbsp. Parmesan cheese • 2 tbsp. butter

Directions:

1. Start by washing the green beans, and then cutting the ends off, and removing the string from the green beans. 2. Place beans in a large mixing bowl. Lightly coat with olive oil, season with salt & pepper. 3. Put the green beans in air fryer in a single layer 390ºF, for 8-10 minutes or until done. Shake halfway through. 4. Meanwhile, make the sauce. In a small saucepan, melt the butter, then mix in the garlic, lemon juice, heat for about 3 minutes, then mix in the Parmesan cheese and pour over the cooked green beans. 5. Plate, serve & enjoy!

390°F

8-10 MINS CHICKEN TIKKA Ingredients:

• 1 lb. of Chicken Thighs, cut into bite size cubes • ½ cup of Greek Yogurt • 1 tsp. of Garam Masala • 1 tsp. of Curry Powder • ½ tsp. of Smoked Paprika • ¼ tsp. of Cayenne Pepper (optional) • 1 tbsp. of Olive Oil • 1 tsp. of salt • Oil spray or mist • 1 large Green Pepper, cut into large chunk (optional) • 1 large red Onion, large diced (optional) • Lemons and cilantro to garnish

Directions:

1. In a large bowl or a resealable bag, combine the cubed chicken, yogurt, curry powder, garam masala, smoked paprika, cayenne pepper (if using), olive oil and salt. Give it a good mix and marinate, in the fridge, anywhere between 2 hours to overnight. 2. If using wooden skewers soak them in water for 2 hours. 3. Skewer each chicken pieces, alternating between green pepper chunks and red onion chunks, into metal or soaked wooden skewers. 4. Lightly grease the air fryer basket. 5. Add the skewers to the basket and air fry it at 360°F for 15 minutes. 6. Serve the Chicken Tikka, with a squeeze of lemon juice, and a sprinkling of chopped cilantro. 7. It pairs great with Indian Basmati Rice or any kind of Indian bread like Naan or even Pita bread. RECIPES | 49 PRAWN CRACKER RECIPES | 50 Ingredients:

• 100g Dried Prawn Crackers • 1 tbsp. Oil

Directions:

1. Preheat the Air Fryer at 390°F. 2. In a large mixing bowl, add 1 tablespoon of oil to 100g of dried prawn crackers. 3. Toss and ensure that each piece of prawn crackers is coated thoroughly with the oil. 4. Divide the crackers and air fry by batches (about 3 pieces each batch). 5. Air fry for about 2-3 minutes at 390°F or until golden brown. 6. Pull out the basket and shake halfway during frying (or use a tong to "stir"). 7. Continue with the remaining batches until all the crackers are fried. 8. Cool and store in airtight container.

390°F

2-3 MINS DRY RUB CHICKEN WINGS Ingredients:

• 1 lb. Chicken Wings – fresh or frozen then thaw • 2 tbsp. Paprika • 2 tbsp. white sugar • 1 tbsp. Basil • 1 tbsp. Oregano • 1 tbsp. Garlic • 1 tbsp. Onion • 1 tbsp. Thyme • 1 tbsp. White Pepper • 1 tbsp. Black Pepper • 1 tbsp. Cayenne Pepper

Directions:

1. Preheat air fryer to 400°F for 4-5 minutes. 2. Add spices and sugar together in a bowl. 3. Stir well. 4. Dip each wing into the mix and rub both sides of the wings. 5. Place the wings in a bowl and allow to marinate for 30-45 minutes. 6. Arrange chicken wings in a single layer in the air fryer. 7. Air fry at 400°F for 12 minutes. 8. At the halfway point ﬂip the wings for even cooking RECIPES | 51 SALMON PATTIES Ingredients:

• 14.75oz salmon • 1 egg • ¼ cup diced onion • ½ cup breadcrumbs • 1 tsp. dill weed

Directions:

1. Start by cleaning the ﬁsh, remove the bones and skin. Then drain it. 2. Then mix the egg, onion, dill weed, and breadcrumbs into the salmon. 3. Mix well. 4. Shape into patties. Place them in the air fryer. 5. Set the temperature for 370°F. for 5 minutes, then ﬂip them and air fry for another 5 minutes. 6. Plate, serve and enjoy!

370°F

10 MINS APPLE PIE Ingredients:

• 1 red apple • 1 green apple • 1 tbsp. cinnamon • 3 tbsp. white sugar • 3 tbsp. brown sugar 360°F • 1 tbsp. apple cider vinegar Crust: • 1 cups ﬂour 7-10 MINS • ½ tsp. salt • ½ tbsp. sugar • 3 tbsp. butter • 3 tbsp. lard or shortening • 3-4 tbsp. ice water

Directions:

1. Chop your apples into tiny pieces and combine all filling ingredients together in a large bowl. Set aside to let the flavor develop. 2. To make your pie crust, mix the flour, sugar, salt, butter and shortening together with a fork or your hands. 3. Add 3 Tablespoons of water and knead, adding more to get a cohesive dough. 4. Roll out your pie crust to a ½” thickness and then cut into your desired pie shapes. 5. Spoon one tablespoon of the filling into the center of half of the pie shapes, and then place a second pie crust shape overtop. Press around the edges to seal. 6. Place in the air fryer and add oil to the dispenser. 7. Bake on 360°F for 7-10 minutes, watching carefully. RECIPES | 53 MINCE PIES Ingredients:

• 225g Plain Flour • 100g Butter • 30g Caster Sugar • 100g Mince Meat • 1 Medium Egg beaten

Directions:

1. Preheat the Air Fryer to 350ºF. 2. Start by making your sweet pastry. In a mixing bowl mix your fat into your flour until it resembles fine breadcrumbs. Add the sugar and mix well. Add a little warm water at a time while mixing at the same time until your mixture makes lovely soft dough. 3. Roll out your pastry using a little extra flour to stop it sticking. Place pastry into each of the pastry cases that you’re using. Then fill each one with mincemeat. 4. Add another layer of pastry on top and then slit with a knife so that the mince pies have room to breathe. Brush the top with egg. 5. Place in the Air Fryer for 12 minutes at 350ºF.

350°F

12 MINS CUPCAKES Ingredients:

• 100g caster sugar • ¾ tsp baking powder • 2 eggs • 3 drops of vanilla essence • 100g softened butter or margarine • 100g self-raising ﬂour

Directions:

1. Place all the ingredients into a bowl and use a hand mixer to whisk all the ingredients together until a light creamy mixture is achieved. 2. Fill your silicone cupcake molds, fill them half full of the mixture. 3. Place the cakes inside the Fry Basket. Set the timer for 20 minutes and cook at 350ºF. 4. Keep an eye on them for over browning and check if they're cooked by pressing one gently, if it rises back up it is cooked. 5. Once cooked, carefully remove the interval and place it on to roasting rack to cool. After five minutes remove the cakes from the inner bowl and cool them for a further 15 minutes on a roasting rack before deco rating. Decorate as you would any other muffin and enjoy. RECIPES | 55 MUFFINS Ingredients:

• 2½ cups self-rising ﬂour • ½ cup Monk Fruit (or use your preferred sugar) • ½ cup cream • ¼ cup avocado oil (any light cooking oil) • 2 eggs • 1 cup blueberries • Zest from 1 lemon • Juice from 1 lemon • 1 tsp. vanilla • Brown sugar for topping (a little sprinkling on top of each mufﬁn-less than a teaspoon)

Directions:

1. In small bowl mix together the self-rising flour and sugar. Set aside. 2. In a medium bowl combine cream, oil, lemon juice, eggs and vanilla. 3. Add the flour mixture to the liquid mixture and stir just until blended. 4. Spoon the batter into silicone cupcake holders, sprinkle ½ tsp. brown sugar on top of each muffin. 5. Bake at 320ºF degrees for 10 minutes, check muffins at 6 minutes to ensure they are not cooking too fast. Put a toothpick into the center of the muffin and when the toothpick comes out clean and the muffins have browned, they are done. No need to over-bake the muffins, they will continue to cook for another minute or two after they are removed from the air fryer. 6. Remove and cool. POTATO SKINS Ingredients:

• 5-10 small baking potatoes (Baked ahead of time) • ½ Cup shredded cheddar cheese • ½ Cup crumbled bacon • Thinly sliced chives. • Dean's Bacon Cheddar Dip

Directions:

1. Bake potatoes in your oven. 2. Be sure to season the outside with a drizzle of oil and your favorite spices. 3. Once the potatoes are done and cool enough to handle, slice each one in half. 4. Scoop out most of the ﬂesh from the inside of the potato. Be sure to leave a good amount around the edges. 5. Sprinkle each half with cheddar cheese and bacon crumbles. 6. Place them in your air fryer. Cook for 5-7 minutes or until the cheese is melted. 7. Transfer them to a plate and top with cool and creamy Dean's Dip. RECIPES | 57 ROAST GARLIC Ingredients:

• 1 large head of garlic • Aluminum foil • Drizzle of olive oil (1-2 tbls) • Salt and pepper

Directions:

1. Place the head of garlic on a piece of aluminum foil, drizzle with a little olive oil, and season with salt and pepper. Wrap the head of garlic in the foil. 2. Place in the basket of your air fryer and cook on 400ºF starting at 10 minutes. Check the garlic after 10 minutes. The cloves should be soft and caramelized when done. If the garlic is not soft, it might not brown with the covered foil, carefully open the top of the foil and continue to cook at 5-minute intervals. If after the ﬁrst 5 minutes the garlic has not cooked much, increase time to 7-minute intervals. 3. Cool the garlic for 10 minutes and remove the cloves by squeezing them out of the paper skins. Or you can use a butter knife to scoop them out, place them in a small dish until ready to use. CORN ZUCCHINI FRITTERS Ingredients:

• 2 medium zucchinis • 1 cup corn kernels • 1 medium potato cooked • 2 tbsp. chickpea ﬂour • 2-3 garlic ﬁnely minced • 1-2 tsp. olive oil • salt and pepper For Serving: • Ketchup or Yogurt tahini sauce

Directions:

1. Grate zucchini using a grater or food processor. In a mixing bowl, mix grated zucchini with little salt and leave it for 10-15 minutes. Then squeeze out excess water from the zucchini using clean hands or using a cheesecloth. 2. Also, grate or mash the cooked potato. 3. Combine zucchini, potato, corn, chickpea ﬂour, garlic, salt and pepper in a mixing bowl. 4. Roughly take 2 tbsp batter, give it a shape of a patty and place them on parchment paper. 5. Lightly brush oil on the surface of each fritter. Preheat Air Fryer to 360°F. 6. Place the fritters on the preheated Air Fryer mesh without touching each other. Cook them for 8 minutes. 7. Then turn the fritters and cook for another 3-4 minutes or until well done or till you get the desired color. 8. Serve warm with ketchup or yogurt tahini sauce (see notes to prepare) RECIPES | 59 MARINATED STEAK Ingredients:

• 2 Butcher Box New York Strip Steaks (6-8oz each) You can use any cut of steak • 1 tbsp. low-sodium soy sauce • 1 tsp. liquid smoke or a cap full • 1 tbsp. McCormick’s Grill Mates Montreal Steak Seasoning or Steak Rub (or season to taste) • ½ tbsp. unsweetened cocoa powder • Salt and pepper to taste • Melted butter (optional)

Directions:

1. Drizzle the Butcher Box Steak with the soy sauce and liquid smoke. You can do this inside Ziploc bags. 2. Season the steak with the seasonings. 3. Refrigerate for at least a couple of hours, preferably overnight. 4. Place the steak in the air fryer. I did not use any oil. Cook two steaks at a time (if air fryer is standard size). You can use an accessory grill pan, a layer rack or the standard air fryer basket. 5. Cook for 5 minutes on 375°F. After 5 minutes, open the air fryer and examine your steak. Cook time will vary depending on your desired doneness. Check the inside of the steak to determine if they have ﬁnished cooking. You can stick a knife or fork in the center to review the level of pink. You can also use a meat thermometer and cook to 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well, and 160°F for well done. 6. For medium steak, at 5 minutes, ﬂip the steak and cook for an additional 2 minutes, 7 minutes cook time total using the Air Fryer. 7. Remove the steak from the air fryer and drizzle with melted butter. CORNISH HEN Ingredients:

• 1-2½lb Cornish Hen • 1 cup buttermilk • 1 cup seasoned ﬂour • 1 cup panko breadcrumbs • 2 Eggs, slight beaten • Coconut Oil Spray

Directions:

1. Rinse and place Cornish Hen in a Ziploc bag with enough buttermilk to cover. Place bag in a bowl to prevent leakage. Refrigerate for 2-24 hours. 2. Set up a dipping station with seasoned flour, egg, and panko crumbs. 3. Remove hen from buttermilk, allowing the excess buttermilk to drip off. Discard buttermilk. Dredge hen in the seasoned flour making sure to cover the entire hen. Then dip hen into the beaten eggs, and finally coat with the panko crumbs. 4. Spray lightly with coconut oil spray for extra crispy skin. 5. Place hen in Air-Fryer and “Fry” for 30 minutes at 360°F. or until internal temperature is 165°F. 6. Allow to rest for about 5 minutes and serve with your favorite side dish. PARMESAN SHRIMP Ingredients:

• 2lbs jumbo cooked shrimp, peeled and deveined • 4 cloves garlic, minced • 2/3 cup parmesan cheese, grated • 1 tsp. pepper • ½ tsp. oregano • 1 tsp. basil • 1 tsp. onion powder • 2 tbsp. olive oil • Lemon, quartered

Directions:

1. In a large bowl, combine garlic, parmesan cheese, pepper, oregano, basil, onion powder and olive oil. 2. Gently toss shrimp in mixture until evenly coated. 3. Spray air fryer basket with non-stick spray and place shrimp in basket. 4. Cook at 350°F for 8-10 minutes or until seasoning on shrimp is browned. 5. Squeeze the lemon over the shrimp before serving. RECIPES | 62 POLLOCK Ingredients:

• Pollock ﬁlet • Breadcrumbs • 1 Egg • Spray Oil • Salt and Pepper to taste

Directions:

1. Season the ﬁsh 2. Let them dry for 10 minutes before dredging through the egg. 3. Dredge through the egg and then cover with the breadcrumbs and put in your spray oiled air fryer. 4. 370°F for 8 minutes. 5. Enjoy!

370°F

8 MINS RECIPES | 63 FRITTATA Ingredients:

• 2 large Eggs • 1 breakfast Sausage Patty • 1 tbsp. chopped Spring Onions • 1 tbsp. chopped Bell Peppers • 2 tbsp. Cheddar cheese • 1 tbsp. Melted Butter

Directions:

1. Generously grease a 4” cake pan or a mini loaf pan (or any oven safe pan that ﬁts in your air-fryer basket) with butter. 2. Add the chopped-up breakfast sausage in the greased pan and air fry at 350°F for 5 minutes. 3. Meanwhile, in a medium sized bowl, crack 2 eggs. Add salt and pepper and whisk it well. 4. Add the chopped spring onion, bell peppers and mix well. Once the sausage is cooked, add the egg mixture. Mix well with the sausages. 5. Sprinkle with cheddar cheese and air fry at 350°F for another 5 minutes. 6. Serve hot with fresh tomato salsa for a delicious low carb breakfast.

350°F

10 MINS RECIPES | 64V ROASTED CORN Ingredients:

• 4 fresh ears of corn • 2-3 tsp. vegetable oil • Salt and pepper to taste

Directions:

1. Remove husks from corn, wash and pat dry. You may need to cut the corn to ﬁt in your basket. If you need to do so, cut the corn. 2. Drizzle vegetable oil over the corn. 3. Try to cover the corn well with the vegetable oil. 4. Season with salt and pepper. Cook at 400°F for about 10 minutes. RECIPES | 65 BRUSSELS SPROUTS Ingredients:

• 1 lb. brussels sprouts • 2 tsp. avocado oil • 1 tbsp. seasonings of choice (I used Primal Palate Super Gyro blend) • Salt and pepper to taste

Directions:

1. Preheat the air fryer to 390°F. 2. While the air fryer is heating up, cut the brussels sprouts in half. 3. Remove the air fryer basket and add the brussels sprouts, oil and seasoning. 4. Shake it all up to evenly coat everything. Place the basket back in the air fryer. 5. Set the timer for 20-30 minutes depending on desired crispiness. 6. Remove the basket from the air fryer every 8-10 minutes to shake up the brussels sprouts so that they cook evenly. 7. Once the brussels sprouts are done cooking, remove them from the air fryer and serve! RECIPES | 66 TUNA CUTLETS Ingredients:

• Tuna 1 can (strained) • Potato 1 medium sized boiled • Onion 1 chopped • Ginger 1 tbsp. grated • Green chili 1 seeded and chopped ﬁnely • Celery 2 tbsp. (chopped ﬁnely) • Salt for taste • Breadcrumbs 1 cup • 1 Egg • Oil for brushing

Directions:

1. Heat ½ tbsp. oil in a frying pan and saute chopped onions, green chilli, and ginger for a few seconds. As soon as the onions turn translucent, add the drained tuna to the pan and fry till all the liquid gets absorbed. 2. Remove the Tuna in a plate and let it cool down. Add mashed potato and chopped celery, adjust salt and mix well to make the cutlet patty dough. 3. Make balls of the dough and shape them. 4. Beat the egg in a bowl and spread the breadcrumbs on a plate. Roll each cutlet in breadcrumbs, dip in egg and roll in crumbs again. 5. Arrange the cutlets in a pre-heated air fryer tray, brush lightly with oil and run the air fyer for about 2-3 minutes. Apply oil again with a brush on the cutlets and allow them to get crispy golden. This will take about 4-5 more minutes. 6. Serve the cutlets hot on top of crackers if desired. ZOODLES AND MEATBALLS Ingredients:

• 1-pound ground beef • 3 tbsp. ﬂaxseed meal optional • 1 dash liquid smoke optional • 1 dash Montreal Steak Seasoning or whatever you prefer • 2 medium zucchini spiralized • 1 cup spaghetti sauce Rao's brand is low carb, or your favorite.

Directions:

1. Mix hamburger, flaxseed meal, liquid smoke and seasoning. Form into meatballs and place in the Air Fryer Basket. 2. Set Air Fryer to 400F and your cooking time to 12 minutes. You'll want to check on your meatballs a little over the halfway point to roll them around a bit for even cooking. 3. Put the spaghetti sauce in a small saucepan and warm or reduce as you like it, over low heat. 4. Zoodle up your Zucchini. If you don't have a tabletop or handheld spiralizer, you can use a julienne peeler or even mandoline. 5. With about 5 minutes left on your meatballs and after you've rolled them about the fryer basket, just pile your zoodles on top! 6. Cook a couple of minutes, and then pop open the air fryer and flip the zoodles. I do this a couple of times. When the zoodles are warm, "al dente" texture and maybe have a hint of browning, I consider them done. 7. Serve it up! The bitty bit of leftovers we had reheated fine the next day. RECIPES | 68 SMALL BATCH BROWNIES Ingredients:

Wet Ingredients: • ¼ cup (60ml) nondairy milk • ¼ cup (60ml) aquafaba • ½ teaspoon vanilla extract Dry Ingredients: • ½ cup (48g) whole wheat pastry ﬂour (*use gluten-free baking blend) • ½ cup (99g) vegan sugar (or sweetener of choice, to taste) • ¼ cup (21g) cocoa powder • 1 tbsp. (6g) ground ﬂax seeds • ¼ teaspoon salt Mix-in(s): • ¼ cup of any one or a combination of the following: • Chopped walnuts, hazelnuts, pecans, mini vegan chocolate chips, shredded coconut

Directions:

1. Mix the dry ingredients together in one bowl. Then mix the wet ingredients in a large measuring cup. Add the wet to the dry and mix well. 2. Add in the mix-in(s) of your choice and mix again. 3. Preheat your air fryer to 350°F. Either spray some oil on a 5-inch cake or pie round pan (or a loaf pan that ﬁts in your air fryer), or line it with parchment paper to keep it completely oil-free. 4. Place the pan in the fryer basket. Cook for 20 minutes. If the middle is not well set or a knife doesn't come out clean when stuck in the middle cook for 5 minutes more and repeat as needed. TOFU DELIGHT Ingredients:

• 1 block tofu chopped into 1" pieces • 2 tbsp. soy sauce • 1 tbsp. olive oil • 1 tsp. turmeric • ½ tsp. garlic powder • ½ tsp. onion powder • ½ cup chopped onion • 2½ cups chopped red potato 1" cubes, 2-3 potatoes • 1 tbsp. olive oil • 4 cups broccoli ﬂorets

Directions:

1. In a medium sized bowl, toss together the tofu, soy sauce, olive oil, turmeric, garlic powder, onion powder, and onion. Set aside to marinate. 2. In a separate, small bowl, toss the potatoes in the olive oil, and air fry at 400°F for 15 minutes, shaking once around 7-8 minutes into cooking. 3. Shake the potatoes again, then add the tofu, reserving any leftover marinade. Set the tofu and potatoes to cook at 370°F for 15 more minutes and start the air fryer. 4. While the tofu is cooking, toss the broccoli in the reserved marinade. If there isn't enough to get it all over the broccoli, add a little bit of extra soy sauce. Dry broccoli is not your friend, guys. When there are 5 minutes of cooking time remaining, add the broccoli to the air fryer. 5. Serve in hot tomato sauce if desired. RECIPES | 70 LONDON BROIL Ingredients:

• 2½ lb. London Broil – choose your preferred cut of meat • ¼ cup of your favorite BBQ sauce BBQ sauce: • 2 tbps. ketchup • 2 tbps. steak sauce • ¼ cup apple cider vinegar • 1-2 tbps. Worcestershire sauce • salt and pepper to taste • 1-2 tbps. molasses (optional)

Directions:

1. Add the ingredients above to a gallon size freezer bag which will make the marinade. 2. Using your hands squeeze the plastic bag to blend the ingredients – takes only a few seconds. 3. Place the meat into the plastic bag and seal the bag. Be sure the marinade covers the meat. Set the bag on a plate and refrigerate at least 2-4 hours. Longer is ﬁne. 4. Give the basket a coating of non-stick cooking spray. 5. Remove the meat from the plastic bag and place on a plate. Using a paper towel, pat the meat gently to remove excess liquid from the marinade. Place the steak in the basket. 6. Set the temperature to 400 F and the cooking time to 12 minutes. 7. Flip steal halfway through cooking time. RECIPES | 71 PLANTAINS Ingredients:

• 2 ripe plantains • 2 tsp. neutral oil • 1/8 tsp. salt optional, but recommended

Directions:

1. Slice your plantains at an angle, cutting pieces that are about ½" thick. 2. Toss the plantains, oil, and salt together in a medium bowl. Make sure that all of the pieces get coated in oil. 3. Transfer to your air fryer basket, and air fry at 400ºF for 8-10 minutes, shaking after 5 minutes. Your plantains are done when they're browned on the outside and tender on the inside. Cooking time will vary depending on how ripe your plantains are. Check in at 8 minutes, and add another minute or two, if needed, to reach that nice, browned outside.

400°F

8-10 MINS SCOTCH EGGS Ingredients:

• 1-pound bulk pork sausage • 1 tbsp. ﬁnely chopped fresh chives • 2 tbsp. ﬁnely chopped fresh parsley • 1/8 tsp. freshly grated nutmeg • 1/8 tsp. salt • 1/8 tsp. ground black pepper • 4 hard-cooked eggs peeled • 1 cup shredded Parmesan cheese • 2 tsp. coarse-ground mustard

Directions:

1. For the eggs: In a large bowl combine sausage, mustard, chives, parsley, nutmeg, salt, and black pepper. Gently mix until everything is well combined. Shape mixture into four equal-size patties. 2. Please each egg on a sausage patty and shape sausage around egg. Dip each in shredded Parmesan cheese to cover completely, pressing lightly to adhere. Make sure the cheese shreds are well-pressed into the meat, so that they do not ﬂy around in the air fryer. 3. Arrange eggs in air fryer basket. Spray lightly with nonstick vegetable oil. Set fryer to 400°F for 15 minutes. Halfway through cook time, turn eggs and spray with vegetable oil. 4. Serve with coarse-ground mustard. RECIPES | 73 OKRA Ingredients:

• 7-8oz. fresh okra • 1 egg • 1 cup skim milk • 1 cup breadcrumbs • ½ tsp. sea salt • Oil for misting or cooking spray

Directions:

1. Remove stem ends from okra and cut in ½” slices. 2. In a medium bowl, beat together egg and milk. Add okra slices and stir to coat. 3. In a sealable plastic bag or container with lid, mix together the breadcrumbs and salt. 4. Remove okra from egg mixture, letting excess drip off, and transfer into bag with breadcrumbs. Be sure okra is well drained before placing it in the breadcrumbs. You may want to use a slotted spoon to lift a little okra at a time and let plenty of the egg wash drip off before putting it into breadcrumbs. 5. Shake okra in crumbs to coat well. 6. Place all of the coated okra into air fryer basket and mist with oil or cooking spray. Okra does not have to be in a single later, and it isn’t necessary to spray all sides at this point. A good spritz on top will do. 7. Cook at 390°F for 5 minutes. Shake basket to redistribute and give it another oil spritz as you shake. 8. Cook for 5 more minutes. Shake and spray again. Cook for 2 to 5 minutes longer or until golden brown and crispy. CAULIFLOWER PIZZA CRUST Ingredients:

• ½ package Organic riced cauliﬂower steamed. • 2 whole Eggs • 1 cup mozzarella/parmesan cheese • 1 tbsp. Flavor God Garlic Lovers seasoning, or you can add whatever seasoning you like • ¼ cup psyllium powder (this is an approximate).

Directions:

1. Steam your riced cauliﬂower in the microwave until it is tender. About 3-4 minutes. 2. Put cauliﬂower in a strainer and push out as much water as you can using the back of a spoon. 3. Pre heat your air fryer for 5 minutes at 400°F. 4. Put all of the ingredients into a bowl except the psyllium. Mix together. 5. Start adding the psyllium as you are mixing. When the mix starts to look dry you are done. 6. Put "dough" into air fryer being careful not to burn yourself. Flatten it out to your desired thickness and so it's not quite touching the edges. 7. Cook in air fryer for 10-15 minutes until it is golden brown (400°F). 8. Put your toppings on the pizza crust and put back in the air fryer to melt the cheese. 9. Enjoy! RECIPES | 75 FRENCH TOAST Ingredients:

• ½ French Bread Stick • 3 Small Eggs • 4 tbsp. Whole Milk • 50g Caster Sugar • 2 tsp. Cinnamon

Directions:

1. Place the egg and the milk into a mixing bowl and whisk with a fork until well mixed. 2. In a shallow bowl mix together the sugar and cinnamon and then put to one side. 3. Chop the bread into medium sized pieces and then place into the egg bowl. 4. Make sure each piece of bread is well submerged in the mixture. Then remove any excess liquid from each and place all the bread into Air Fryer. 5. Cook for 3 minutes on each side at 360°F in the Air fryer. 6. When the Air Fryer is done cooking toss the bread in the sugar and cinnamon and then serve. (add blueberries and bananas if desired). RECIPES | 76 FRIED PICKLES Ingredients:

• 32 dill pickle slices • ½ cup all-purpose ﬂour • ½ tsp. salt • 3 large eggs, lightly beaten • 2 tbsp. dill pickle juice • ½ tsp. cayenne pepper • ½ tsp. garlic powder • 2 cups panko breadcrumbs • 2 tbsp. snipped fresh dill • Cooking spray

Directions:

1. Preheat the air fryer to 400°F. Let pickles stand on a paper towel until liquid is almost absorbed, about 15 minutes. 2. Meanwhile, in a shallow bowl, combine ﬂour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl. 3. Dip pickles in ﬂour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. Spritz pickles and the Yedi Houseware air fryer basket with cooking spray. Working in batches if needed, place pickles in a single layer in the air fryer basket and cook until golden brown and crispy, about 10 minutes. Turn pickles; spritz with additional cooking spray. 4. Continue cooking until golden brown and crispy, about 10 minutes. Serve immediately. If desired, serve with ranch dressing. RECIPES | 77 ONION FLOWER Ingredients:

• 1 Yellow Onion • Almond Flour • 30g Coconut Flakes • Sea salt • Pepper • 20ml Sun Dried Tomato Oil For Plating: • Guacamole • Ricotta Cheese • Sun Dried Tomato Oil • Dijon Mustard

Directions:

1. Slice a whole onion in a star formation. Using a large bowl, add the onion and open it up like flower. Sprinkle the sea salt, pepper, almond flour, coconut flakes, and rub it all over the onion flower making sure to get it all in in every crevice. 2. Using an oven safe bowl, introduce into your Yedi Air Fryer, and cook it at 360°F for 12 minutes. 3. After 12 minutes, carefully remove your onion flower from the Air Fryer. 4. Serve it with a selection of sauces, we suggest guacamole, ricotta cheese with sun dried tomato oil, and Dijon mustard. PUMPKIN SPICED BREAD Ingredients:

• 120g Pumpkin Puree • 2 Eggs • 125g Melted Butter • 1 tsp. Cinnamon • 100g Brown Sugar • 1 tsp. Cardamom • 180g Flour • 1 tsp. All-Spice • 12g Baking Soda • Sea Salt • 30g Greek Yogurt • 20ml Whiskey For Plating: • Caramel Ice Cream • Grated Macademia Nuts • Pumpkin Puree

Directions:

1. In a bowl mix the melted butter, brown sugar, pumpkin puree, Greek yogurt, cinnamon, cardamom, all-spice, and add salt to taste. Already whisked well, add whiskey, and eggs. Mix it all together. 2. Combine the flour with the baking soda, and once together add this to our previous mixture, whisking it well together until obtaining a dough texture. 3. Using your Mini Cake Silicone Pan (included with your Yedi Air Fryer), dump the mixture filling up each hole in the pan. It’s going to be messy, make sure to clean the borders first before inserting the silicone pan in The Yedi Air Fryer. Bake for 25 minutes at 350ºF. Past 25 minutes use a knife to check if the bread is fully cooked (the knife should come out clean), if not keep cooking for an extra 3-5 minutes. 4. Plate your Pumpkin Spiced Bread with a serving of caramel ice Cream, a side of pumpkin puree, and shower with grated macadamia nuts. Enjoy! RECIPES | 79 COCONUT SHRIMP Ingredients:

• 1 Mango • 80g Flour • 150ml White Chardonnay Wine • 1 Beat Egg • 150g Goat Cheese with Garlic • Sea Salt • 12 Jumbo Shrimps • ½ Lemon • 100g Coconut Flakes • ½ Cup Basil, Mint, & Cilantro • 100g Panko For Plating: • Sautéed Oyster Mushrooms • Sautéed King Oyster Mushrooms

Directions:

1. Peel the shrimps and clean the upper part of them. 2. Cut in butterfly and stuffed them with the Goat Cheese with Garlic (if you can’t find flavored Goat Cheese, you can mix the cheese with roasted garlic, herbs, salt & pepper to add flavor). 3. Create a cooking station with all-purpose flour, 1 beat egg, and the coco nut flakes and panko mixed together. 4. Dip each of the shrimps in the flour, then the egg, and finish off dipping them into the coconut and panko mix. 5. Once all shrimps have gone through all the stations, sprinkle with sea salt Air fry the shrimps for 12 minutes at 350ºF or until desired crispiness to taste. 6. For the mango sauce using a house blender, blend the mango, ½ lemon juice, the wine, basil, mint, cilantro, and top with sea salt to bring all the flavors forward. 7. For platting serve the Coconut Shrimps over a bed of oyster mushroom, and king oyster mushrooms, drip with Mango Sauce to your heart’s content, and top with fresh basil for decoration. RECIPES | 80 SMOKY PORK CHOPS Ingredients:

• 1 large eggs • 2 tbsp. brown sugar • ¼ cup milk • 1 tbsp. salt • 1 tbsp. yogurt • 1 tbsp. pepper • 1 cup panko or breadcrumbs • 1 cup raspberry • 1 cup ﬁnely grated pecans • 2 tbsp. of chipotle • 2 smoked boneless pork chops • 1 tbsp. orange juice • ¼ cup all-purpose ﬂour • 3 endives (to serve) • 1/3 cup balsamic vinegar

Directions:

1. In a shallow bowl whisk together eggs, milk, and yogurt. In another shallow bowl toss together panko (or breadcrumbs), salt, pepper, and grated pecans. 2. Coat pork chops with ﬂour; shake off excess. Dip in egg mixture; shake off excess, then in crumb mixture, patting to help adhere. Working in batches as needed, place chops in single layer in The Yedi air fryer basket. 3. Cook at 360°F for 20 minutes, turning halfway through cooking. Remove and keep warm. Repeat with remaining chops. ROASTED LEMON ROSEMARY CHICKEN Ingredients:

• ½ cup sea salt • 1/3 cup packed brown sugar • 1 tbsp. pepper • 1 tbsp. allspice, crushed • 2 tsp. ground ginger • ½ chicken • 1 medium lemon • 2 rosemary sprigs • ¼ cup olive oil • 1 tbsp. fresh ginger • 3 garlic cloves • 2 tbsp. honey • 1 cup of hummus

Directions:

1. In a bowl grate lemon peels, and add lemon juice. For the marinade, combine to the lemon mix all other ingredients except the chicken and hummus. 2. In a large bowl, add marinade mix with the chicken, and slice lemon rounds on top. 3. Cover bowl with wrap paper, and reserve chicken with marinade in the fridge from 2 hours to preferably overnight for better results. 4. Place chicken inside The Yedi air fryer basket and cook at 360°F for 20 minutes turning the chicken halfway through cooking (10 minutes). 5. Serve chicken with hummus and green salad with ginger-lemon vinaigrette. GARLIC ROSEMARY BRUSSEL SPROUTS & BROCCOLINI Ingredients:

• 3 tbsp. olive oil • 2 garlic cloves, minced • ½ tsp. salt • ½ tsp. pepper 380°F • 1-pound Brussels sprouts, trimmed and halved • 1-pound of broccolini • ½ cup breadcrumbs 4-5 MINS • 1 rosemary sprig • 1 tbsp. orange peel (cut in juliennes) • 3 tbsp. honey

Directions:

1. In a bowl mix together all ingredients except the rosemary sprig and breadcrumbs. 2. Toss inside mix the broccolini and Brussels sprouts; coat generously and add rosemary. 3. Refrigerate overnight. 4. Place all the Brussels sprouts in Yedi Air Fryer basket and cook at 380/400°F for 4-5 minutes. 5. Add the broccolini and stir with the sprouts. 6. Continue to air-fry until sprouts and the broccolini are browned and near desired tenderness, about 8 minutes longer, stirring halfway through cooking time and toss breadcrumbs to add texture. 7. Serve Brussels Sprouts & Broccolini with grated pecans or parmesan cheese. RECIPES | 83 Vegan Recipe PIPIAN ROJO CAULIFLOWER TACOS Ingredients:

• 1 Cauliﬂower • 2 Soaked Ancho Chiles • 5 Tortillas • 2 Soaked Guajillo Chiles • 2 Grilled Tomatoes • 1 tsp. Cumin • 2 Grilled Green Tomatoes • 1 tsp. Cinnamon • ¼ White Onion • 1 piece of Chocolate de Metate • 4 Chopped Garlic Cloves • 300ml Vegetable stock • 30g Almonds Whole • 100g Tahini • 30g Sliced Almonds • 1 Fresh Oregano Sprig • 30g Macademia Nuts • 1 Fresh Epazote Sprig • 30g Assorted Peanuts • Sea Salt

Directions:

1. Clean the cauliflower, cut it in medium pieces, cover it with tahini sauce previously prepared (with lime juice, olive oil & garlic), top with sea salt to taste, and mix it well. 2. Add the cauliflower with the tahini sauce to the Air Fryer and cook it for 12 minutes at 360°F. 3. Meanwhile, in a small pot boil the Ancho and Guajillo Chiles with the vegetable stock. 4. On a separate pan, toast the almonds and peanuts, and reserve. Grill the tomatoes, green tomatoes, and the ¼ of onion, and reserve. Chop the garlic cloves, and reserve. 5. To make the Piapian Rojo sauce, using a house blender, add the Soaked Ancho and Guajillo Chiles, reuse the same stock you used to soak the Chiles, add the grilled tomatoes, grilled onion, chopped garlic, oregano, epazote, the assortment of toasted peanuts, cumin, cinnamon, add sea salt to taste, and blend it all well. 6. Before serving, warm up the tortillas. For plating, begin with the cauli flower as the base, drizzle with the Pipian Rojo sauce, top with sliced almonds, and finish off with fresh cilantro and epazote. Enjoy!

VEGETARIAN CHILAQUILES Ingredients:

• 10 Cut White Corn Tortillas • 1 Grilled Tomato • 2 Grilled Green Tomatoes • ½ White Onion • 2 Chopped Garlic Cloves 360°F • ½ Can of Chipotle • 500ml Vegetable Stock • Sea Salt 8 MINS For Plating: • 2 tbps. Sour Cream • ½ Pickled Red Onion • 2 Poached Eggs • 1 Avocado • Cilantro

Directions:

1. Before start, prepare by grilling the onion, and tomatoes. 2. To make the sauce, using a house blender add the grilled onion and tomatoes, vegetable stock, chipotle, chopped garlic, sea salt to taste, and blend it all well. 3. Reserve the sauce. 4. Cut each tortilla in eight equal parts, in triangles. 5. Air Fry the tortilla triangles, for 8 minutes at 360°F, or until desired crispiness. 6. For platting, use a bowl and the air fried tortillas as base, drizzle with sauce, and top your Chilaquiles with sour cream, pickled red onions, 2 poached eggs, diced avocado, and cilantro for freshness. Enjoy! VEGAN BUFFALO CAULIFLOWER NACHOS Ingredients:

• 2 cups cauliﬂower, cut into small ﬂorets • ¼-½ cup vegan nacho cheese • 2 tbsp. olive oil • Cilantro, for garnish • ½ cup buffalo sauce • Scallion, for garnish • ¼ pinto or black beans • Pickled red onion, for garnish • ¼ cup corn • Radish, for garnish (optional) • 3 cups tortilla chips • Guacamole, for serving (optional) • 2 tbsp. chopped red onion

Directions:

1. In a bowl add the cauliﬂower and coat in the olive oil. 2. Add to the basket of the air fryer and cook at 400°F for 10-12 minutes, shaking halfway through, or until deeply browned and crispy. 3. Remove from the basket into a large bowl and coat in buffalo sauce. 4. On a board or plate add a layer of your tortillas, then buffalo cauliﬂower, beans, corn, and onion. 5. Pour nacho cheese over the top and add your garnishes. RECIPES | 87 CARNE ASADA FRIES Ingredients:

• 2 Idaho fries, • 2 garlic cloves, chopped cut into fries and par boiled • Salt for 5 minutes • Pepper • ½ to 1 cup shredded cheese • ¼ cup pinto or black beans • ½ lb ﬂank steak • ¼ cup corn • 2 tbsp. olive oil • Cilantro, for garnish • Juice of 2 oranges • Scallion, for garnish • Juice of 2 limes • Salsa and Guacamole, • ½ tsp. cumin for serving (optional) • ½ tsp. chili powder

Directions:

1. In a gallon zip top bag add the orange juice, lime juice, olive oil, cumin, chili, garlic, salt, pepper, and ﬂank steak, add to the fridge and marinade for 1 hour. 2. Remove steak from the marinade and pat dry. 3. Add a pinch of salt and add to the air fryer and cook at 400°F for 14 minutes ﬂipping halfway through. 4. Remove steak and let rest 10 minutes before slicing into cubes. 5. Add parboiled potatoes to the air fryer and cook for 18 minutes at 400°F shaking halfway through. 6. In the last minute of cooking the potatoes add cheese over the top. 7. Remove fries to a plate and add steak, beans, corn, cilantro, and scallion. 8. Serve with salsa and guacamole. BREAKFAST FRITTATA Ingredients:

• 4 Eggs • 20g Butter • Sea Salt • 50g Provolone Cheese • 30g Asparagus • 30g Red Onion • 20g Mushrooms For Plating: • ½ Burrata Cheese • 1 Heirloom Tomato • Chives • Olive Oil

Directions:

1. In a large bowl, mix the eggs with salt, grate the provolone cheese, and whisk it all well. 2. Using the Mini Cake Silicone Pan included with your Yedi Air Fryer oven, make a bed inside each hole mixing the asparagus, red onions, and mushrooms. Drip the egg mixture on top, along with the tip of teaspoon of butter, and introduce the silicone pan into the Air Fryer. Cook at 360°F for 8-12 minutes until preferred Frittata consistency. 3. Serve your Breakfast Frittata siding with ½ of a Fresh Burrata Cheese, heirloom tomatoes, top with chives, and drench with olive oil. RECIPES | 89 MINI CALZONES Ingredients:

• 300g Pizza Dough For Plating: • 40g Prosciutto • Mixed Greens Salad • 60g Fresh Mozzarella • Sun Dried Tomato • 1 Beaten Egg • Chili Flakes infused Olive Oil • 30g Mascarpone Cheese • 35g Sun Dried Tomato

Directions:

1. Divide the pizza dough into three balls and ﬂat them using a rolling pin. 2. Create a cooking station with the mascarpone cheese, prosciutto, fresh mozzarella, and sun-dried tomatoes – build your mini calzones al gusto! 3. Make sure to seal those empanadas tight. 4. Egg wash each mini calzones on one side. 5. Introduce the empanadas to your Yedi Air Fryer and cook at 340°F for 10 minutes. 6. Serve your Air Fried Mini Calzones with a side of fresh mixed greens salad, sun-dried tomatoes, and a chili ﬂakes infused olive oil.

340°F

10 MINS KETO | 90 KETO COCONUT SHRIMP Ingredients: For The Shrimp: • 1 clove garlic finely grated • 1-lb shrimp peeled & cleaned • 2-3 tbsp. sriracha or hot sauce • ¾ cup all-purpose flour • 1 tsp. each onion & garlic powder For The Keto Coconut Shrimp: • 2 eggs (lightly beaten) • ¾ cup coconut flour • ½ cup panko breadcrumbs • 1 tsp. each onion & garlic powder • ½ cup unsweetened shredded • 2 eggs (lightly beaten) coconut flakes • ½ cup pork rind crumbs • Kosher salt & fresh pepper • ½ cup unsweetened shredded • Avocado or grapeseed oil coconut flakes • ½ cup full fat mayonnaise • Kosher salt & fresh pepper • Zest & juice of half a lime • Avocado or grapeseed oil

Directions:

1. For the keto coconut shrimp, prepare the dredge station by adding the coconut flour, onion & garlic powder, ½ tsp. salt, and a few cracks of pepper to a shallow dish, mix well. Add the eggs to a small dish/bowl and lightly whisk. Add the pork rinds to a zip-top bag and use a rolling pin to bash them into breadcrumbs the size of panko. Add them to a dish along with the coconut flakes, ¼ teaspoon salt, few cracks of pepper, and mix well. 2. Season the shrimp with a little pinch of salt on bot sides then dredge in the coconut flour shake off any excess, dredge in the eggs, shake off any excess, dredge in the pork rind and coconut flakes and make sure the shrimp is well covered. Move shrimp to a wire rack set over a sheet tray. Repeat the process with the remaining shrimp. 3. For the regular version of the coconut shrimp, follow the same exact steps but you all-purpose flour instead of coconut, and panko breadcrumbs instead of pork rinds. 4. Pour 2” of oil into a frying pan and bring the temperature to 340-350°F. While the oil is coming to temperature, it’s ok that the shrimp sit at room temperature so the coating ca firm up. Fry the shrimp in batches, for 2-3 minutes on each side, or until golden brown. Remove shrimp and place on a clean wire rack and fry the next batch. 5. Make the sriracha dipping sauce by combining all the ingredients in a small bowl and whisking well. Check for seasoning, you may need more sriracha if you like it spicy. 6. Spray the basket with non-stick and air fry for 8 minutes at 390°F, flipping the shrimp half way.

KETO | 92 KETO AIR FRYER CHINESE-STYLE SPARERIBS Ingredients:

• 1 tbsp. Sesame Oil • 1 tsp. Minced Garlic • 1 tsp. Minced Ginger • 1 tbsp. fermented black bean paste • 1 tbsp. Shaoxing Wine • 1 tbsp. dark soy sauce • 1 tbsp. agave nectar, or honey • 1.5-lbs Spare Ribs, cut into small pieces • Get Ingredients Powered by Chicory

Directions:

1. In a large mixing bowl, stir together all ingredients for the marinade. 2. Add the spare ribs and mix well. Allow the ribs to marinade for at least 30 minutes or up to 24 hours. 3. When you're ready to cook the ribs, remove the ribs from the marinade and place into the air fryer basket. 4. Set the air fryer at 375°F for 8 minutes. 5. Check to ensure the ribs have an internal temperature of 165°F before serving. KETO | 93 AIR FRIED CATFISH Ingredients:

• 4 catfish fillets • ¼ cup seasoned fish fry • 1 tbsp. olive oil • 1 tbsp. chopped parsley optional

Directions:

1. Pat the catfish dry. 2. Sprinkle the fish fry onto both sides of each fillet. Ensure the entire filet is coated with seasoning. 3. Spritz olive oil on the top of each filet. 4. Place the filet in the Air Fryer basket. Do not stack the fish and do not overcrowd the basket. Cook in batches if needed. Close and cook for 10 minutes on 400°F. 5. Open the air fryer and flip the fish. Cook for an additional 10 minutes. 6. Open and flip the fish. 7. Cook for an additional 2-3 minutes or until desired crispness. 8. Top with optional parsley.

400°F

20 MINS KETO AIR FRYER PORK CHOPS Ingredients:

• 4 1-2-inch-thick boneless pork chops • 1 3-oz Bag pork rinds, crushed in the food processor • 1 tsp. Salt • 1 tsp. Smoked paprika • ½ tsp. Garlic powder • ½ tsp. Onion powder • 2 Eggs, beaten

Directions:

1. In a shallow bowl, mix the crushed pork rinds with the seasonings. In a separate shallow bowl, add in the beaten eggs. 2. One at a time, coat the pork chops in the egg, then in the pork rind mixture. 3. Place the breaded pork chops in the air fryer. 4. For 1-inch pork chops, set the air fryer at 400°F for 12 minutes and ﬂip half way through. 5. For 2-inch-thick pork chops, set the air fryer for 20 minutes and cook half way through. 6. Pork chops are done when an internal temperature thermometer reads 145-160°F. KETO | 94 KETO AIR FRIED CARNE ASADA Ingredients:

• 2 medium limes, juiced • 1 medium Orange, peeled and seeded • 1 cup (16 g) Cilantro • 1 Jalapeño Peppers, diced • 2 tbsp. Vegetable Oil • 2 tbsp. White Vinegar • 2 tsp. Ancho Chile Powder • 1 tsp. splenda, or 2 tsp. sugar • 1 tsp. Kosher Salt • 1 tsp. cumin seeds • 1 tsp. Coriander Seeds • 1.5 pounds (680.39 g) skirt steak

Directions:

1. Place all ingredients except the skirt steak into a blender and mix until you get a smooth sauce. 2. Cut the skirt steak into four pieces and place into a zip-top plastic bag. 3. Pour the marinade on the steak and let the meat marinate for 30 minutes, or for up to 24 hours in the refrigerator. 4. Set your air fryer to 400°F and place the steaks into the air fryer basket. Depending on the size of your air fryer you may have to do this in two batches. 5. Cook for 8 minutes, or until your steak has reached an internal temperature of 145°F. It is critical to not overcook skirt steak, so as to not toughen the meat. 6. Let the steak rest for 10 minutes. Don’t rush this stage. 7. Slice the steak against the grain (this part is important) and serve. KETO | 95 CRISPY KETO PARMESAN CRUSTED PORK CHOPS Ingredients:

• 4-6 thick center cut boneless pork chops (You can use the bone-in pork chops also) • ½ tsp. Salt • ¼ tsp. Pepper • 1 tsp. Smoked Paprika • ½ tsp. onion powder • ¼ tsp. chili powder • 2 large eggs, beaten • 1 cup pork rind crumbs • 3 tbsp. grated parmesan cheese

Directions:

1. Preheat the Air Fryer to 400°F for about 10 minutes. 2. Season both sides of each pork chop with salt and pepper. 3. Use a food processor to blend the pork rinds into crumbs. 4. Combine the pork rind crumbs, parmesan cheese, and seasonings in a large bowl. 5. Place the beaten egg in a separate bowl. 6. Dip each pork chop into the egg mixture ﬁrst, then the crumb mixture immediately after. 7. Place each pork chop in the basket. 8. Cook them at 400°F for 12-15 minutes. 15 minutes for the really thick pork chops. I am usually able to ﬁt about 4 or 5 pork chops in the basket of the air fryer at a time. 9. Serve with a side salad and enjoy! KETO | 95 AIR FRYER HARD BOILED EGGS Ingredients:

• 6 large eggs (cold)

Directions:

1. Set your wire rack that came with your air fryer inside the basket and place the eggs on top of the wire rack. 2. Set the temp to 250°F and the timer to 16 minutes. 3. After the eggs are done in the air fryer take them out and put them in an ice water bath to stop the cooking. 4. Peel the eggs and enjoy! KETO AIR FRIED CHICKEN MEATBALLS Ingredients:

• 1 pound (453.59 g) Ground Chicken • 2 Chopped Green Scallions, ﬁnely chopped • ½ cup (8g) Cilantro, chopped • 1 tbsp. Hoisin Sauce • 1 tbsp. Soy Sauce • 1 tsp. Sriracha Sauce • 1 tsp. Sesame Oil • ¼ cup (23.25g) Unsweetened Shredded Coconut • Kosher Salt, to taste • Ground Black Pepper, to taste

Directions:

1. Mix all ingredients together gently. It makes a wet and sticky mixture. 2. Line a cookie sheet with foil. Using a small scoop or a teaspoon, drop rounds of the mixture onto the foil-lined cookie sheet. 3. Cook at 350°F for 10 minutes, ﬂipping once, until they reach an internal temperature of 150-165°F. 4. Brown at 400°F for 2-3 minutes. KETO | 99 FRIED ASPARAGUS WITH SPICY MAYO DIP Ingredients: Dip: • 10 fresh asparagus spears • ¼ cup Mayonnaise • Oil for frying • 1 tsp. Dijon mustard • ¼ tsp. Cayenne Breading: • ¼ tsp. Black Pepper • 1/3 cup blanched Almond Flour • 1/3 cup ﬁnely grated parmesan cheese • ½ tsp. Salt • ½ tsp. Paprika Egg Wash: • 1 large Egg • 1 tbsp. Heavy Whipping Cream

Directions:

1. In a small bowl, stir together all dip ingredients until well-mixed. Refrigerate until ready to use. 2. Trim the asparagus spears by cutting off the tough woody ends so you’re left with about 6”. Rinse and dry them. 3. In a bowl, beat together the egg and heavy cream until well-mixed. Pour the mixture into a shallow plate, large enough for the asparagus spears. In another shallow plate, stir together all breading ingredients until well-mixed. 4. Using a deep fryer or a pan on the stovetop, add enough oil so that the asparagus can be fried on all sides. Heat the oil to 350°F. If not using a fryer, frequently monitor to maintain the temperature during frying. 5. Generously coat each asparagus spear in the egg wash with your ﬁrst hand, then in the breading with your second hand until well-coated on all sides. Gently shake off excess and transfer to wax or parchment paper. Repeat with the other asparagus spears. 6. Fry the breaded asparagus until golden brown, 3-5 minutes, and drain on paper towels. You may need to work in batches to avoid overcrowding. After frying, handle the asparagus carefully so you don’t break off the breading. 7. Serve while hot with the dip.

KETO | 100 AIR FRYER STEAK KEBABS Ingredients:

• 1 lb sirloin steak cut into 1-inch chunks • ¼ cup olive oil • ¼ cup soy sauce • 1 tbsp. garlic minced • 1 tsp. brown sugar • ½ tsp. ground cumin • ¼ tsp. black pepper • 8oz Baby Bella mushrooms stems removed • 1 Red Onion chopped into 1-inch pieces • 1 Green Bell Pepper chopped into 1-inch pieces • Salt and pepper to taste

Directions:

1. Combine steak, olive oil, soy sauce, garlic, cumin, salt and black pepper. Allow to marinate for 30 minutes. 2. Place marinated meat, baby bella mushrooms, green pepper, and red onion on skewers. 3. Preheat air fryer to 390°F. Once preheated, place skewers inside of Yedi Air fryer. Cook for 10-12 minutes, ﬂipping halfway. 4. Remove and Enjoy! VEGAN BUFFALO CAULIFLOWER Ingredients:

• 1 medium head cauliflower, chopped into 1½" florets (approximately 6 cups) • 2-3 tbsp. Frank's Red Hot Sauce (start with 2 if heat-sensitive) • 1½ tsp. maple syrup • 2 tsp. avocado oil • 2-3 tbsp. nutritional yeast (more for a cheesier flavor; use 3) • ¼ tsp. sea salt • 1 tbsp. cornstarch or arrowroot starch

Directions:

1. Set Yedi Air Fryer to 360°F. 2. Add all ingredients except cauliflower to a large mixing bowl. 3. Whisk to combine thoroughly. 4. Add cauliflower and toss to coat evenly. 5. Add half of your cauliflower to air fryer (no need to oil the basket). 6. Cook for 12-14 minutes, shaking halfway, or until you reach desired consistency. 7. Repeat with remaining cauliflower, except lower cook time to 9-10 minutes. 8. Cauliflower will keep tightly sealed in the refrigerator up to 4 days. To reheat, add back to air fryer for 1-2 minutes, until warmed through and slightly crispy. VEGAN | 103 VEGAN AVOCADO EGG ROLLS WITH SWEET CHILI SAUCE Ingredients: For the sweet chili sauce: • 10 Egg roll wrappers • 4 tbsp. sriracha • 3 Avocados peeled and pitted • 2 tbsp. white sugar • 1 Roma Tomato diced • 1 tbsp. rice vinegar • ½ tsp. salt • 1 tbsp. sesame oil • ¼ tsp. pepper • Canola oil for frying

Directions:

1. Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency and stir to combine the ingredients. This will become the egg roll filling. 2. Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers. 3. Add canola oil to a large pot until the oil is about 2 inches deep. Turn the burner to medium heat. When the oil temperature reaches 350°F, add the egg rolls in batches. Cook until golden brown, about 3 minutes. Transfer to a paper towel to drain. Slice each egg roll diagonally. 4. Combine sauce ingredients in a small bowl. Mix well. Serve with sliced avocado egg rolls. VEGAN | 104 CRISPY VEGAN AIR FRIED RAVIOLI Ingredients:

• ½ cup panko bread crumbs • 2 tsp. nutritional yeast ﬂakes • 1 tsp. dried basil • 1 tsp. dried oregano • 1 tsp. garlic powder • Pinch salt & pepper • ¼ cup aquafaba liquid from can of chickpeas or other beans • 8 ounces frozen or thawed vegan ravioli • Spritz cooking spray • ½ cup marinara for dipping

Directions:

1. On a plate, combine panko bread crumbs, nutritional yeast flakes, dried basil, dried oregano, garlic powder, salt, and pepper. 2. Put aquafaba into a small separate bowl. 3. Dip ravioli into aquafaba, shake off excess liquid, and then dredge in bread crumb mixture. Make sure that the ravioli gets fully covered. Move the ravioli into the air fryer basket. Continue until all of the ravioli has been breaded. Be careful not to overlap the ravioli too much in the air fryer, so that they can brown evenly. (If necessary, air fry in batches.) 4. Spritz the ravioli with cooking spray. 5. Set air fryer to 390°F. Air fry for 6 minutes. Carefully flip each ravioli over. (Don't just shake the basket. If you do, you'll lose a lot of bread crumbs.) Air fry for 2 more minutes. 6. Remove ravioli from air fryer and serve with warm marinara for dipping. VEGAN | 105 VEGAN AIR FRYER CAULIFLOWER CHICKPEA TACOS Ingredients: To serve: • 4 cups cauliflower florets • 8 small tortillas cut into bite-sized pieces • 2 avocados sliced • 19oz can of chickpeas • 4 cups cabbage shredded drained and rinsed • Coconut yogurt to drizzle • 2 tbps. olive oil • 2 tbps. taco seasoning

Directions:

1. Pre-heat air fryer to 390°F/200°F. 2. In a large bowl, toss the cauliﬂower and chickpeas with the olive oil and taco seasoning. 3. Dump everything into the basket of your air fryer. 4. Cook in the air fryer, shaking the basket occasionally, for 20 minutes, or until cooked through. Cauliﬂower will be golden but not burnt. 5. Serve in tacos with avocado slices, cabbage and coconut yogurt (or regular yogurt). VEGAN KALE AND POTATO NUGGETS Ingredients:

• 2 cups ﬁnely chopped potatoes • 1 tsp. extra-virgin olive oil or canola oil • 1 clove garlic minced • 4 cups loosely packed coarsely chopped kale • 1/8 cup almond milk • ¼ tsp. sea salt • 1/8 tsp. ground black pepper • Vegetable oil spray as needed

Directions:

1. Add the potatoes to a large saucepan of boiling water. Cook until tender, about 30 minutes. 2. In a large skillet, heat the oil over medium-high heat. Add the garlic and sauté until golden brown. Add the kale and sauté for 2 to 3 minutes. Transfer to a large bowl. 3. Drain the cooked potatoes and transfer them to a medium bowl. Add the milk, salt, and pepper and mash with a fork or potato masher. Transfer the potatoes to the large bowl and combine with the cooked kale. Preheat the air fryer to 390°F for 5 minutes. 4. Roll the potato and kale mixture into 1-inch nuggets. Spritz the air fryer basket with vegetable oil. Place the nuggets in the air fryer and cook for 12-15 minutes, until golden brown, shaking at 6 minutes. VEGAN | 107 VEGAN AIR FRIED LEMON TOFU Ingredients:

• 1 pound extra-ﬁrm tofu drained and pressed, or use super-ﬁrm tofu • 1 tbsp. tamari • 1 tbsp. cornstarch, or arrowroot powder For the sauce: • 1 tsp. lemon zest • 1/3 cup lemon juice • ½ cup water • 2 tbsp. organic sugar • 2 tsp. cornstarch, or arrowroot powder

Directions:

1. Cut the tofu in cubes. 2. Place the tofu cubes in a quart-size plastic storage bag. Add the tamari and seal the bag. Shake the bag until all the tofu is coated with the tamari. 3. Add the tablespoon of cornstarch to the bag. Shake again until the tofu is coated. Set the tofu aside to marinate for at least 15 minutes. 4. Meanwhile add all the sauce ingredients to a small bowl and mix with a spoon. Set aside. 5. Place the tofu in the air fryer in a single layer. You will probably need to do this in two batches. 6. Cook the tofu at 390°F for 10 minutes, shaking it after 5 minutes. 7. After you're done cooking the batches of tofu, add it all to a skillet over medium-high heat. Give the sauce a stir and pour it over the tofu. Stir the tofu and sauce until the sauce has thickened and the tofu is heated through. 8. Serve immediately with rice and steamed vegetables, if desired. VEGAN | 108 VEGAN CLASSIC FALAFEL Ingredients:

• 1½ cups dry garbanzo beans • ½ tsp. sea salt • ½ cup chopped fresh parsley • 1 tbsp. ground cumin • ½ cup chopped fresh cilantro • 1/8 tsp. ground cardamom • ½ cup chopped white onion • 1 tsp. ground coriander • 7 cloves garlic • 1/8 tsp. cayenne pepper • 2 tbsp. all purpose ﬂour

Directions:

1. Overnight soak: Place dried garbanzo beans in a large bowl and cover with 1” of water. Let sit, uncovered, for 20-24 hours. Drain thoroughly. Quick soak: Rinse garbanzo beans in a strainer and add to a large pot. Cover with 2 inches of water and bring to a boil. Let boil for 1 minute, cover pot and remove from heat. Let stand for 1 hour. Drain thoroughly. 2. In the bowl of a food processor, add parsley, cilantro, onion and garlic. Mix until well combined. 3. Add soaked garbanzo beans, flour, salt, cumin, cardamom, coriander and cayenne to food processor. Pulse until ingredients form a rough, coarse meal. Scrape down sides of food processor occasionally. 4. Place mixture into a bowl, cover and refrigerate for 1-2 hours to allow flavors to come together. 5. Once cooled, remove from refrigerator and form into 1½-inch balls, then flatten balls slightly to form patties. 6. Preheat air fryer to 400°F. Lightly spray fryer basket with oil. 7. Place falafel into basket, being careful not to overcrowd. Cook for 10 minutes, turning halfway through. Repeat with remaining falafel. VEGAN AIR FRYER THAI VEGGIE BITES Ingredients:

• 1 Large Broccoli • 50 g Plain Flour • 1 Large Cauliflower • 1cm cube Ginger peeled & grated • 6 Large Carrots • 1 tbsp. Garlic Puree • Handful Garden Peas • 1 tbsp. Olive Oil • ½ Cauliflower made into • 1 tbsp. Thai Green Curry Paste cauliflower rice • 1 tbsp. Coriander • 1 Large Onion peeled & diced • 1 tbsp. Mixed Spice • 1 Small Courgette • 1 tsp. Cumin • 2 Leeks cleaned & thinly sliced • Salt & Pepper • 1 Can Coconut Milk

Directions:

1. In a wok cook your onion with the garlic, ginger and olive oil until the onion has a good bit of colour on it. 2. While you are cooking your onion in a steamer cook your vegetables (apart from the courgette and leek) for 20 minutes or until they are nearly cooked. 3. Add the courgette, the leek and the curry paste to your wok and cook on a medium heat for a further 5 minutes. 4. Add the coconut milk and the rest of the seasoning mix well and then add the cauliﬂower rice. 5. Mix again and allow simmering for 10 minutes. 6. Once it has simmered for 10 minutes and the sauce has reduced by half, add the steamed vegetables. Mix well and you will now have a lovely base for your veggie bites. 7. Place in the fridge for an hour to allow to cool. 8. After an hour make into bite sizes and place in the Air Fryer. Cook for 10 minutes at 350°F and then serve with a cooling dip. VEGAN BACON WRAPPED MINI BREAKFAST BURRITOS Ingredients: Veggie add ins: • 2 tbsp. cashew butter • 1/3 cup roasted sweet potato cubes • 2–3 tbsp. tamari • 8 strips roasted red pepper • 1–2 tbsp. liquid smoke • 1 small tree broccoli, sautéed • 1-2 tbsp. water • 6-8 stalks fresh asparagus • 4 pieces rice paper • Handful spinach, kale, other greens • 2 servings VeganEgg scramble or Tofu Scramble

Directions:

1. In small shallow bowl, whisk together cashew butter, tamari, liquid smoke, and water. Set aside. 2. Prepare all fillings to assemble rolls. 3. Rice Paper Hydrating Technique: have a large plate/surface ready to fill/roll wrapper. Hold one rice paper under water faucet running cool water, getting both sides of wrapper wet, for just a few seconds. Remove from water and while still firm, place on plate to fill – rice paper will soften as it sits, but will not be so soft that it sticks to the surface or rips when handling. 4. Fill by placing ingredients just off from the middle, leaving sides of rice paper free. Fold two sides in like a burrito, roll from ingredient side to other side, and seal. Dip each roll into cashew – liquid smoke mixture, coating completely. Arrange rolls on a parchment baking sheet. 5. Cook these at 350°F for 8-10 minutes, or until crisp. VEGAN AIR FRYER EGGPLANT PARMESAN Ingredients:

• 1 large Eggplant stems To Top The Eggplant Parmesan: removed and sliced • 1 cup Marinara Sauce • ½ cup Flour • ½ cup Vegan Mozzarella Shreds • ½ cup Almond Milk • Vegan Grated Parmesan • ½ cup Panko Bread Crumbs For Serving: • 2 tbsp. Vegan Grated Parmesan • 4oz. Spaghetti or pasta of your • Onion Powder to taste choosing, cooked al dente • Garlic Powder to taste (about 2 oz. per person) • Salt & Pepper to taste • sprinkle Vegan Grated Parmesan • Parsley for garnish Directions:

1. Wash, dry and remove stems of eggplant. Create slices. 2. Dip the slices into flour, then almond milk and finally, the panko breadcrumbs that you have mixed with the vegan parmesan, salt, pepper, garlic and onion powder. 3. Spray lightly with oil (if desired) and place into the basket of an air fryer at 390°F for 15 minutes, flipping halfway through (spray the second side lightly). 4. Alternately, you can do this all in the oven at 400°F. Cooking time may vary since air fryer's use a convection type cooking method. Just keep an eye on them. 5. While the eggplant are cooking, go ahead and cook your pasta. 6. Once golden on both sides, spoon on some of the marinara and top with a combination of the two vegan cheeses. Cook just until the cheese begins to melt. 7. Serve with the pasta (and extra sauce), garnishing with fresh parsley and perhaps another sprinkle of the vegan parmesan. Enjoy!