vegetarian

July 20, 2021 Air Fryer

Air Fryer Home Fries

These air fryer home fries are soft on the inside and crispy on the outside! In under 20 minutes you’ll have restaurant-quality home fries with minimal effort and ingredients.

What Makes This Recipe So Good

They cook up incredibly crispy and delicious every time! This foolproof recipe takes all of the guesswork out of making super crispy home fries. Simply add everything to an air fryer and then let it do all the work!
They’re lightly seasoned and easy to customize. A pinch of smoked paprika, garlic powder, onion powder, and salt is all you’ll need to create flavorful air fryer home fries. However, you can always switch up the seasonings however you’d like!
They’re the perfect side dish to so many recipes! Home fries are delicious and can be enjoyed beyond breakfast time. Serve these alongside our air fryer chicken legs or sausage for a quick, full, and balanced meal!

Key Ingredients

Potatoes – Use any white, yellow, or even red potato you’d like in this simple recipe! I love yellow potatoes for their incredibly soft texture and almost buttery flavor. Though I’ve made this recipe with pretty much every potato you can think of – russet potatoes, baby potatoes, red potatoes – and they all turned out delicious. You could even use sweet potatoes if you’d like, though keep in mind they won’t turn out as crispy. Also, you’re free to either remove the skins or leave the skins on your potatoes. I personally don’t mind skin on my air fryer home fries, so to make my life easier I just keep it on!

Spray Cooking Oil – I recommend either avocado spray cooking oil or vegetable spray cooking oil. Both options have a higher smoke point and are better for use in the air fryer. However, if you don’t have spray cooking oil, you can simply use a drizzle of regular oil instead.

Smoked Paprika – A little bit goes a long way with these air fryer home fries! Smoked paprika is traditional to the home fries you’d find at most diners and breakfast spots. Though if you don’t have smoked paprika, you can use regular paprika instead. And if you’d like, you can even leave the paprika out of this recipe altogether.

Chef’s Tips

Pause the air fryer ever 3-5 minutes, remove the tray or basket and give it a few big shakes. Shaking the home fries will ensure they all cook and crisp up evenly!
There’s no need to go overboard on the oil here! While standard cooking methods may require quite a bit of oil, the air fryer eliminates the need to use much. So, thank you air fryer for making super crispy home fries without the extra calories!
Store any leftover home fries in an airtight container in the fridge for up to 5 days. When ready to eat, transfer back to the air fryer tray or basket and cook at 350° for 5-10 minutes. Avoid microwaving leftover home fries, as they will lose much of their delightful crunch!

air fryer home fries on a plate being dipped into ketchup with a fork

More Air Fryer Recipes You’ll Love

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Air Fryer Home Fries

These air fryer home fryers are soft on the inside and crispy on the outside! In under 20 minutes you'll have restaurant-quality home fries with minimal effort and ingredients.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: air fryer, easy breakfast, restaurant-style

Servings: servings

Calories: 88kcal

Author: Cheryl Malik

Equipment

Large bowl
Air Fryer

Ingredients

1 ½ pounds potatoes chopped into even 1-inch chunks, see Notes
spray cooking oil
1 teaspoon salt
½ teaspoon smoked paprika or regular paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder

Instructions

Add the potatoes to a large bowl and spritz with spray cooking oil to coat.
Sprinkle with salt, smoked paprika, garlic powder, and onion powder – toss to evenly coat potatoes in spices.
Spritz air fryer basket with cooking oil then transfer potatoes to basket and cook at 380° Fahrenheit for 14 minutes, pausing to shake basket every 3-5 minutes.

Notes

Potatoes: Any white, yellow, or red potatoes will work in this recipe! You have the option to either remove the skin or leave the skin on before chopping.
Keep in mind that all seasonings are optional and you’re free to spice these home fries up however you’d like!

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving out of 6 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

July 15, 2021 Dairy-Free

Cheesy Keto Green Beans

These easy keto green beans are the perfect low carb dinner veggie! Simple, yet perfectly seasoned. They’re cheesy, crisp, and full of great flavor!

keto green beans on a baking sheet with red pepper flakes on top

What Makes This Recipe So Good

This recipe takes just 20 minutes to make! It’s perfect when you need a quick and healthy side dish.
They’re made with just a few simple ingredients. These keto green beans are lightly seasoned then topped with shredded cheese – YUM!
Each serving of these green beans has just 4g of net carbs! Making it super easy to fit into your low carb or keto diet.

Key Ingredients

Fresh Green Beans – This crisp veggie is available all year round at most grocery stores. They’re low in calories and loaded with vitamins and good-for-you dietary fiber. Green beans make a great addition to any keto or low-carb diet! To prepare your green beans for this recipe, start by giving them a good rinse under cold water, then snap off and remove the stems.

Parmesan Cheese – Parmesan cheese adds a delicate, yet sharp flavor to this side dish! I highly recommend purchasing a block of parmesan cheese and grating it yourself for this recipe. Most pre-grated cheeses have unnecessary fillers in them that pack in extra carbs. To keep this recipe keto and low-carb, grate or shred all the cheeses yourself.

Chef’s Tips

You can fancy up this dish by adding a squeeze of lemon juice or some lemon zest, a little butter (great if you need some more of your daily fat while on keto), bacon, or slivered almonds. You can even add a sprinkling of extra parmesan cheese once baked, if you’d like!
Keep a close eye on your cheese as the keto green beans bake. Depending on the position of your oven rack, the cheese can take less or more time to turn golden brown. If the cheese isn’t browning as much as you’d like, you can set the oven to broil for one minute!
While these keto green beans are best enjoyed while the cheese is still hot, you can store any leftovers in an airtight container in the fridge for up to five days. Reheat in either the microwave or in a 400° Fahrenheit oven for 3-5 minutes, or until the cheese is bubbly!

keto green beans being lifted off a baking sheet with a spatula

More Veggie Recipes

Print Recipe

Cheesy Keto Green Beans

These easy keto green beans are the perfect low carb dinner veggie! Simple, yet perfectly seasoned. They're cheesy, crisp, and full of great flavor!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: low carb, under 30 minutes, vegetables

Servings: servings

Calories: 156kcal

Author: Cheryl Malik

Ingredients

16 ounces fresh green beans
2 tablespoons avocado oil or olive oil
3 cloves garlic minced
1 teaspoon sea salt
¼ teaspoon black pepper
½ cup parmesan cheese grated
1 cup mozzarella cheese shredded

Instructions

Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
Toss the green beans, oil, garlic, salt and black pepper together in a large bowl.
Transfer green beans to the baking sheet and bake for 15 minutes.
Remove and toss green beans before evenly sprinkling with parmesan and mozzarella cheese. Bake for an additional 5-10 minutes or until cheese is golden brown and bubbly.

Notes

Variations: Try adding a squeeze of lemon juice or some lemon zest, a little butter (great if you need some more of your daily fat while on keto), bacon, or slivered almonds.
Avoid pre-grated/shredded cheese for this recipe which may have added fillers and carbs!

Recipe yields approximately 6 servings. Nutritional values shown are general guidelines and reflect information for 1 serving out of 6. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

April 29, 2021 Easy

Garlic Butter Parsley Potatoes

These rich, garlic butter parsley potatoes are just incredible! Baby potatoes flavored with garlic and specks of parsley make the most delicious side. Naturally vegetarian, but with a vegan option, too!

What Makes This Recipe So Good

Creamy and perfectly seasoned, these garlic butter potatoes are a serious upgrade to your usual potato salad.
These potatoes are a fabulous side with steak, bratwursts and sauerkraut, meatloaf, and other hearty dinners.
They require just five ingredients! Potatoes, butter, garlic, parsley, and a dash of salt is all you’ll need to throw together this tasty side dish.

Key Ingredients

Baby Potatoes – Either red or yellow baby potatoes will work! This particular type of potato holds its shape after cooking, making it great for this recipe. Baby potatoes are also incredibly buttery and creamy on their own.

Garlic – Three cloves of minced garlic in this recipe contribute a ton of flavor. This entire recipe is very simple, allowing each ingredient to shine through. If you’re garlic-obsessed, then feel free to add an extra clove to this recipe.

Parsley – Fresh parsley brightens up this savory side dish. Remove parsley leaves from their stem and chop into small pieces before using in this garlic butter parsley potatoes recipe. You can even chop some extra fresh parsley for sprinkling on top of your finished dish!

Chef’s Tips

To make these potatoes vegan, then sub out the butter for a vegan, plant-based butter.
Let the potatoes cool for a few minutes after boiling and draining before adding back into the pan with the other ingredients – this will help them hold their shape!
The potatoes are tender when a fork inserted through the center of one slices through easily. If you cannot easily puncture the potatoes, then they are not done cooking and need to be left to boil for a few more minutes.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Garlic butter parsley potatoes in a serving dish with a wooden spoon.

More Vegetable Recipes

Print Recipe

Garlic Butter Parsley Potatoes

Prep Time5 mins

Cook Time25 mins

Course: Side Dish

Cuisine: American

Keyword: easy side, vegetables, vegetarian

Servings:

Calories: 211kcal

Author: Cheryl Malik

Equipment

Medium saucepan

Ingredients

1 ½-2 pounds baby potatoes cut into half
1 teaspoon kosher salt
3 tablespoons salted butter sliced
¼ cup parsley chopped
black pepper
3 cloves garlic minced

Instructions

Place potatoes in medium saucepan. Fill with water 2 inches above potatoes.
Bring water to boil. Add 1 teaspoon salt and reduce heat to simmer water. Cook about 20 minutes or until tender.
Drain. Add potatoes back to pan. Add garlic, butter, and parsley. Stir with wooden spoon, slightly mashing potatoes. Mix thoroughly. Remove and serve.

Notes

Vegan: Sub butter with vegan butter.

Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving out of 4. Macros may vary slightly based on specific brands or types of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

March 23, 2021 Appetizer

Vegan Cottage Cheese

This vegan cottage cheese is a convincing, dairy-free alternative to traditional cottage cheese. Made from tofu and cashews, with a little nutritional yeast for cheesy flavor.

What Makes This Recipe So Good

It’s super quick and easy to make! The most time consuming part of this recipe is soaking the cashews – but you can read some ways to speed things up a little in the “Chef’s Tips” section below!
It’s got that perfect cottage cheese texture – not too smooth, not too chunky.

Key Ingredients

Silken Tofu – The softest, creamiest member of the tofu family. Silken tofu will give you that crumbly, chunky vegan cottage cheese texture you’re looking for.

Nutritional Yeast – If you make a lot of vegan recipes, you’re probably super familiar with nutritional yeast, or the nooch. We use a little here for extra nuttiness and cheesiness.

Chef’s Tips

The easiest way to soak cashews is the method on the recipe card below. Fill a bowl with hot water, add in the cashews, and let them hang out for an hour or so. If you’re in a rush, though, you can speed this process up a little! Instead of the bowl, put the raw cashews in a pot with just enough water to cover them completely. Bring the water to a boil, then cover the pot and let the cashews boil for 10 minutes or so. Drain them, rinse them, then whip up some vegan cottage cheese!
It absolutely is possible to over-soak your cashews. The water will get slimy, and the cashews will develop an off smell and taste. If that happens, just throw them out and start over – trust me. You shouldn’t have to worry about over-soaking here, though. It’s usually only a concern if you’re soaking overnight or longer.

What Do We Mean By “Healthy?”

A bowl of vegan cottage cheese with a fork on a white background with a napkin

More Delicious Vegan Recipes

Print Recipe

Vegan Cottage Cheese

This vegan cottage cheese is a convincing, dairy-free alternative to traditional cottage cheese. Made from tofu and cashews, with a little nutritional yeast for cheesy flavor.

Prep Time10 mins

Cook Time0 mins

Soak Time1 hr

Total Time1 hr 10 mins

Course: Basics

Cuisine: Vegan

Keyword: lactose-free, meatless, non-dairy

Servings: servings

Calories: 189kcal

Equipment

Medium bowl
Fork
Food processor or immersion blender

Ingredients

3 tablespoons raw cashews
10 ounces silken tofu
1 ½ tablespoons nutritional yeast
2 tablespoons lemon juice
3 tablespoons unsweetened almond milk
1 teaspoon apple cider vinegar
salt & pepper to taste

Instructions

Soak cashews in hot water for one hour.
In medium bowl, crumble tofu with fork. Set aside.
In food processor, blend soaked cashews, nutritional yeast, lemon juice, almond milk, and vinegar until smooth. Pour cashew mixture into bowl with tofu.
Season with salt and pepper. Mix until combined.
Serve with crackers, bread, or veggies.

Notes

Storage: Refrigerate in an airtight container up to 3 days.

Recipe yields approximately 2 servings. Nutritional values shown reflect the information for 1 serving out of 2. Macros may vary slightly depending on specific brands of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the container the food is in) by 2. Result will be the weight of one serving.

Nutrition

February 9, 2021 Breakfast

Vegan Biscuits and Gravy

Vegan biscuits and gravy are the perfect dairy free breakfast you’ve been searching for! Homemade flaky biscuits and thick gravy, ready in roughly 30 minutes for an easy, delicious breakfast (or breakfast-for-dinner!) the whole family will love.

What Makes This Recipe So Good

Flaky, fluffy biscuits smothered in a thick, creamy gravy – what could be better?
Poultry seasoning in the gravy adds a little flavor to this dish that you ordinarily wouldn’t find in traditional Southern gravy, but it’s so good. Flavorful without overpowering! No poultry seasoning handy? Try a little marjoram and sage instead! You can also skip this ingredient altogether if you want.
It’s a great make-ahead meal! The biscuits can be stored in an airtight container at room temperature for 2 days. Both the biscuits and the gravy can be stored in an airtight container in the refrigerator up to 6 days.

Key Ingredients

Plant-based Milk – Use your favorite! Cashew, almond, and oat milks work great for this recipe. Just make sure you’re using unsweetened milk – this is a savory recipe, and sweet milk just won’t taste right in it.

Poultry Seasoning – Don’t worry, even though it’s got “poultry” in the name, it’s totally vegan. Poultry seasoning is just a blend of spices (usually sage, rosemary, ground black pepper, and marjoram, plus some others) that is typically used to season chicken. It doesn’t contain any animal products, and no birds are harmed in the making!

Chef’s Tips

Overworking the dough will make it dense and tough. Be sure to mix it together just enough to combine all the ingredients.
Make the gravy while the biscuits are in the oven, or make the gravy first and keep it warm on low heat while you put together the biscuits. That way, you’ve got hot, flaky biscuits and thick, warm gravy, without having to reheat anything! If you leave the gravy on the stovetop, stir it constantly so it doesn’t stick or burn.
Consider adding a little plant-based sausage to your gravy, for a vegan variation even closer to traditional Southern biscuits and gravy!

What Do We Mean By “Healthy?”

More Vegan Recipes You’ll Love

Print Recipe

Vegan Biscuits and Gravy

Vegan biscuits and gravy are the perfect dairy free breakfast you've been searching for! Homemade flaky biscuits and thick gravy, ready in roughly 30 minutes for an easy, delicious breakfast (or breakfast-for-dinner!) the whole family will love.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Breakfast

Cuisine: American, Vegan

Keyword: comfort food, Southern food, vegetarian

Servings: servings

Calories: 377kcal

Author: Cheryl Malik

Equipment

Parchment paper
Baking sheet
Hand mixer or stand mixer
Large bowl
Grater (see Notes)
2" round biscuit or cookie cutter
Saucepan
Whisk

Ingredients

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup vegan butter chilled in freezer at least 10 minutes
1 cup plant-based milk unsweetened

For the Gravy

5 tablespoons avocado oil or vegan butter
5 tablespoons all purpose flour
Pinch of salt
⅛ teaspoon pepper
¼ teaspoon garlic powder plus more as needed
½ teaspoon poultry seasoning
3 cups plant-based milk unsweetened
green onions for garnish, optional

Instructions

For the Biscuits

Preheat oven to 425° Fahrenheit. Line baking sheet with parchment paper and set aside.
In large bowl, combine flour, baking powder and salt in a large bowl. Mix well, then set aside.
Remove chilled butter from freezer. Grate into small pieces, then mix into flour mixture.
Add milk to flour mixture. Stir until just combined, being careful not to over-mix.
Transfer biscuit dough to a floured surface. Using your hands, work mixture into a dough. If dough is too sticky, add small amounts of flour until workable, but try to add as little as possible.
Once dough is formed, gently fold dough into itself and knead approximately 10 times. Form into a soft ball.
Using your hands, flatten dough to 1" thick. Use a 2" biscuit cutter to cut dough into discs. Place discs on baking sheet, approximately ½" apart.
Repeat until out of dough, kneading and flatting as needed until all dough has been formed into discs.
Bake for 12 minutes, then remove from oven.

For the Gravy

In a saucepan, heat oil (or butter) over medium-high heat.
Sprinkle in flour, whisking vigorously until paste is formed. Cook approximately 3 minutes.
Add salt, pepper, garlic powder, and poultry seasoning. Stir until combined.
Slowly add in milk in small amounts, whisking constantly. Bring mixture to boil, then reduce heat to medium-low.
Cook, stirring constantly, until gravy has thickened, approximately 8 to 12 minutes. Add more seasoning as needed.

To Serve

Top biscuits with gravy. Optional: garnish with green onions. Serve hot.

Notes

If you don’t have a grater, you can cut the butter into very small pieces, then mix the butter and flour mixture until the butter resembles small peas or beads.

Recipe yields approximately 6 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

September 22, 2020 Air Fryer

Easy Air Fryer Mushrooms

These air fryer mushrooms are savory, perfectly seasoned, and absolutely delicious! Perfect as a side dish or a vegan main course on top of rice, they will become one of your favorite things to cook in the air fryer. They’re also keto, low carb, and gluten-free!

air fryer mushrooms on a plate with fresh parsley and lemon wedges

What Makes This Recipe So Good

This recipe is SO, so easy! A quick toss in a simple marinade then it’s into the air fryer for just 10-12 minutes. Plus, hanks to the air fryer, the mushrooms are perfectly cooked, your kitchen won’t heat up (like it would with the oven), and clean up is a breeze.
These air fryer mushrooms fit a variety of dietary needs! They’re naturally vegan, yes, but they’re also low carb, keto, and gluten free. Talk about a crowd pleaser!
You can absolutely double or triple this recipe to feed a larger crowd! You can cook a large batch at a time, but shake the air fryer basket more than once while cooking to let all the mushrooms to cook evenly.

Key Ingredients

Mushrooms – You can use any type of mushroom you like! We used white button mushrooms, but you could use crimini, porcini, or baby bella. You could even use larger mushrooms, like portobello, and just quarter them or cut them into cubes! Just make sure to use fresh mushrooms.

Soy Sauce (or Worcestershire) – If you’re vegan or vegetarian, be sure to use soy sauce, since Worcestershire contains anchovies. If you’re not vegan or vegetarian, you can use whichever you prefer!

Lemon – Optional, but adds a really nice burst of citrus flavor.

Chef’s Tips

Be careful not to overcrowd the air fryer basket. Work in batches if you need to! Overcrowding will keep the mushrooms from cooking evenly because the air won’t be able to circulate like it needs to.
Don’t wash or soak your mushrooms! To prep them, cut a thin slice off the bottom of the stem. Use a damp paper towel to wipe off the dirt of each mushroom. You can also rinse the mushrooms and pat them very dry. If you soak them, they will absorb the water and become too moist!
When you cut the mushrooms, cut them all into equal sizes and thicknesses. If they’re dramatically different, some mushrooms will be ready long before the others.
Want an air fryer but not sure which one to get? We use the Chefman 6.3 Quart Air Fryer, but here are some other great options for air fryers in a variety of sizes.

close up image of air fryer mushrooms topped with fresh parsley

More Delicious Air Fryer Recipes

Print Recipe

Air Fryer Mushrooms

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Side Dish

Cuisine: American

Keyword: under 30 minutes, vegan, vegetables

Servings:

Calories: 154kcal

Author: Cheryl Malik

Equipment

Medium bowl
Air Fryer

Ingredients

8 ounces mushrooms rinsed, dried, cut into halves or quarters
2 tablespoons olive oil or other neutral oil
1 teaspoon soy sauce or Worcestershire
½ teaspoon garlic powder
kosher salt to taste
black pepper to taste
lemon cut into wedges, optional
1 tablespoon fresh parsley chopped, optional

Instructions

Preheat air fryer to 380° Fahrenheit.
Add cut mushrooms to bowl with oil, soy sauce, garlic powder, salt, and pepper.
Toss or stir mushrooms to coat thoroughly.
Place mushrooms in air fryer basket. Return basket to air fryer and cook approximately 10-12 minutes, tossing after first 5 to 6 minutes.
Remove mushrooms from air fryer and transfer to plate or bowl. Squeeze lemon juice over mushrooms (optional) and top with fresh chopped parsley. Serve warm.

Notes

Mushrooms: If using smaller mushrooms (like button or porcini), cut them in half. For larger mushrooms, either quarter them or cut into cubes (like with a portobello).
Double or Triple Recipe: You can cook a large batch at a time, but shake the air fryer basket more than once while cooking to allow all the mushrooms to cook evenly. If the basket is overcrowded, cook in multiple batches.
To Prep Mushrooms: Cut a thin slice off the bottom of the stem. Use a damp paper towel to wipe off the dirt of each mushroom. You can also rinse the mushrooms and pat them very dry. Don’t wash or soak the mushrooms. If you soak them, they’ll absorb the water and become too moist!

Recipe yields approximately 2 servings. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving out of 2. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

September 1, 2020 Dairy-Free

Instant Pot Cauliflower

This super easy recipe makes the most tender cauliflower ever, thanks to the Instant Pot! It’s absolutely perfect for making into cauliflower mash or adding seasoning and having as a delicious and healthy side dish.

What You’ll Need To Make This Recipe

Head of cauliflower
Water
Instant Pot or pressure cooker

How To Make It

Rinse the cauliflower and cut off the florets from the base. (You can just toss the base.)

Add the water and cauliflower florets to the Instant Pot. Close the lid and set the valve to “sealing.”

Cook on high pressure for 0 minutes. Once it’s down, quick release the steam. Remove the lid and carefully remove the steamer basket.

Uncooked cauliflower inside of the Instant Pot

Chef’s Tips

We love this recipe seasoned with olive oil, fresh parsley and salt, but you can use any seasoning you like! We also love it with a side of ranch dressing. Yum!
To make cauliflower mash, either throw your cooked cauliflower florets in a blender or food processor or make them with a potato masher. If you’re using a food processor or blender, you can add seasonings like butter, lemon zest, sour cream, or whatever you like after blending the cauliflower florets. If mixing by hand, add your seasonings to your bowl of mashed cauliflower and stir.

What Do We Mean By “Healthy?”

More Instant Pot Recipes

Print Recipe

5 from 2 votes

Instant Pot Cauliflower

This easy and quick recipe makes the most delicious, tender cauliflower ever

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Side Dish

Cuisine: American

Keyword: pressure cooker, under 30 minutes, vegetables

Servings: servings

Calories: 36kcal

Author: Jenny Hurley

Cost: $1

Equipment

Instant Pot or pressure cooker

Ingredients

1 head cauliflower
1/2 cup water

Instructions

Rinse the cauliflower and cut off the florets from the base. Discard the base.
Use steamer basket in Instant Pot. Pour water and add cauliflower.
Close lid and set to "Sealing." Cook on high pressure for 0 minutes. When finished, quick release the steam. Remove the lid and remove the steamer basket.

Notes

Seasoning suggestions: Olive oil, fresh parsley, salt, or with a side of ranch.
How to make cauliflower mash: Throw your cooked cauliflower florets in a blender or food processor or make them with a potato masher. If you’re using a food processor or blender, you can add seasonings like butter, lemon zest, sour cream, or whatever you like after blending the cauliflower florets. If mixing by hand, add your seasonings to your bowl of mashed cauliflower and stir.

Nutrition

August 20, 2020 Dairy-Free

Vegan Apple Crisp

This easy vegan apple crisp is warm, sweet, and absolutely delicious! With crispy, gluten free crust and a perfectly seasoned apple filling, it’s a delicious and quick treat any time of the year.

What You’ll Need To Make This Recipe

Red apples
Maple syrup
Cashew butter
Rolled oats
Vanilla extract
Cinnamon
Sea salt

How To Make It

Mix together some maple syrup, cashew butter, and sea salt in a large bowl until smooth and well combined.
Add the apples to the cashew butter mixture and stir until they’re coated. Pour the apple mixture into a baking dish.
Stir together all the topping ingredients in a large bowl.
Spread the the topping over the apples. (We prefer to use our hands, but you can also use a large spoon or spatula.)
Bake the crisp until it’s beginning to brown on top.
Serve plain or with a dollop of vegan ice cream or whipped cream.

Chef’s Tips

We used honeycrisp apples in our recipe, but you can use whatever your favorite red apple is! You can use green apples if you like, but the crisp may be a bit more tart, depending on which apples you use.
Cashew butter is a little expensive, but we highly recommend it for this recipe. It makes the apple crisp buttery, nutty, and absolutely decadent. If you prefer not to use it, you can swap it for vegan butter or regular butter.
You can also pulse your topping ingredients a few times in the food processor until fully blended.
We love this recipe with our keto whipped cream, but if you are vegan, try it with a plant-based whipped cream or ice cream.

What Do We Mean By “Healthy?”

More Delicious Desserts

Print Recipe

Vegan Apple Crisp

This warm, sweet apple crisp is absolutely delicious with an apple filling and gluten free topping.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: easy dessert, gluten-free, rolled oats

Servings: servings

Calories: 564kcal

Author: Jenny Hurley

Cost: $4

Ingredients

Filling

3/4 cup maple syrup
1/2 cup cashew butter
1/4 teaspoon sea salt
2 1/2 cups red apples peeled and chopped
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon

Topping

2 cups gluten free rolled oats
1/2 cup cashew butter
1/2 cup maple syrup
1/2 teaspoon sea salt or regular salt

Instructions

Preheat oven to 350º F. Mix 3/4 cup maple syrup, 1/2 cup cashew butter, and 1/4 teaspoon sea salt in large bowl well combined. Add apples and stir to coat well.
Pour apple mixture into medium sized baking dish.
Stir together all topping ingredients in a large bowl.
Spread topping over apple mixture, covering evenly. Using hands is recommended. Bake for 35 minutes, or until top is beginning to brown.

Notes

Apples: We used honeycrisp, but any red apple will work. You can use a green apple, but your crisp may be a bit tart, depending on the type of apple.
Butter: Highly recommend cashew butter, but you can sub with regular or vegan butter.
Mixing option: Can also pulse topping ingredients in a food processor until combined instead of hand-mixing.
Serving suggestions: Keto whipped cream (not vegan), plant-based whipped cream, or plant-based ice cream.

Nutrition

August 18, 2020 Dairy-Free

Roasted Cauliflower Steaks

These roasted cauliflower steaks are simply seasoned but absolutely delicious. Tender and packed full of flavor, they are the perfect vegan main course or an easy side dish.

What You’ll Need To Make This Recipe

Head of cauliflower
Olive oil
Sea salt
Garlic powder
Onion powder
Smoked paprika
Chili powder
Fresh parsley

How To Make It

Remove the leaves from the cauliflower, then slice the cauliflower in half. Slice 2 steaks from cauliflower halves, about an inch thick from each half.
Mix together the olive oil and seasonings.
Arrange the cauliflower steaks on a baking or cooking sheet. Brush both sides of each steak with the olive oil. (Use a lot of it!)
Bake the steaks, then flip over. Serve with fresh parsley.

Chef’s Tips

Don’t be shy about getting your cauliflower really coated in olive oil! The oil makes it super tender and the seasonings make the cauliflower extra delicious.
We really love the smoky, spicy flavor of smoked paprika, but you can use regular paprika if you’d like.
You can either save your extra pieces of cauliflower for a later recipe, make additional steaks if they are big enough, or roast them with your steaks and save them for a snack.
We love these steaks with a side of ranch or even chimichurri.

What Do We Mean By “Healthy?”

Two roasted cauliflower steaks on a plate

More Easy Veggie Recipes

Print Recipe

5 from 3 votes

Roasted Cauliflower Steaks

These super flavorful steaks are the perfect veggie main course or side dish

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course

Cuisine: American

Keyword: easy side, vegan, vegetables

Servings: servings

Calories: 301kcal

Author: Jenny Hurley

Cost: $3

Ingredients

1 head cauliflower
1/4 cup olive oil
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon chili powder
fresh parsley for garnish, optional

Instructions

Preheat oven to 450º F. Remove the leaves from base using a sharp knife. Slice cauliflower in half, then slice 2 steaks about 1” thick from each half. Mix the olive oil, sea salt, garlic powder, onion powder, smoked paprika, and chili powder in a small bowl.
Place cauliflower steaks on baking or cookie sheet and brush liberally with olive oil. Cook 15 minutes, then flip over. Cook additional 15 minutes. Sprinkle with parsley and serve.

Notes

Olive oil: Be sure to use plenty when brushing your steaks to make them tender.
Ingredient variations: Can use regular paprika instead of smoked.
Extra cauliflower: Save in airtight container or bag, make additional steaks if large enough, or roast with steaks and save for a snack.
Sauce options: Delicious plain, but try steaks with a side of ranch or even chimichurri.

Nutrition

August 4, 2020 Easy

Hasselback Sweet Potatoes

These hasselback sweet potatoes are the perfect combination of sweet and savory. Cut into traditional hasselback thin slices and perfectly seasoned, they are an easy but elegant side dish.

What You’ll Need

Sweet potatoes
Olive oil
Butter
Garlic
Fresh rosemary
Salt and pepper

How To Make Them

Preheat the oven to 450º F and line a baking or cookie sheet with aluminum foil.
In a small bowl, mix together the melted butter, olive oil, garlic, salt, and rosemary.
Carefully slice the potatoes about 1/8 inch apart from each other, cutting about 3/4 of the way through the potato.
Place the potatoes on the baking sheet and brush with the butter mixture.
Bake for 45 minutes.
Remove from the oven and sprinkle with salt and pepper to taste and more fresh rosemary.

Chef’s Tips

Want to make these potatoes into a full meal? We love our sweet potatoes stuffed with shredded chicken or tofu and some broccoli.
To make these sweet potatoes vegan, use either vegan butter or coconut oil instead of regular butter.

What Do We Mean By “Healthy?”

More Delicious Side Dishes

Print Recipe

Hasselback Sweet Potatoes

These hasselback sweet potatoes are the perfect combination of sweet and savory. Cut into traditional hasselback thin slices and perfectly seasoned, they are an easy but elegant side dish.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Side Dish

Cuisine: American

Keyword: vegan option, vegetables, vegetarian

Servings: servings

Calories: 354kcal

Author: Cheryl Malik

Ingredients

2 large sweet potatoes
½ tablespoon olive oil
½ tablespoon butter melted
2 cloves garlic minced
1 tablespoon fresh rosemary chopped
½ teaspoon salt plus more to taste
pepper to taste

Instructions

Preheat oven to 450º F. Line baking or cookie sheet with aluminum foil. Mix together the melted butter, olive oil, garlic, salt, and rosemary in a small bowl.
Carefully slice the potatoes about 1/8 inch apart from each other, cutting about 3/4 of the way through the potato.
Place potatoes on the baking sheet. Brush with butter mixture and bake for 45 minutes. Remove from the oven and sprinkle with salt and pepper to taste and more fresh rosemary.

Notes

Vegan: Use coconut oil or vegan butter.
Serving suggestion: Stuff with shredded chicken or tofu and broccoli.

Nutrition