Vegan Christmas Appetisers The Whole Family Will Love | Cosori Dual Turbo Tower Air Fryer скачать в хорошем качестве

Vegan Christmas Appetisers The Whole Family Will Love | Cosori Dual Turbo Tower Air Fryer

I cooked all of these Christmas appetisers in one air-fryer! Get your own Cosori Turbo Tower here: https://amz.cx/3ZNb Click/press on more for the recipes. Join the Earthy Goodness Kitchen Community:   / earthygoodnesskitchen   ------------------------------- 👨‍🍳 MY KITCHEN ESSENTIALS Non-Slip Cutting Board Mat - https://amzn.to/4n6GKze Microplane Zester - https://amzn.to/4m7TC6N Chopping board oil - https://amzn.to/42uRa3f A quick heads up: these are affiliate links, so if you buy through them, I may earn a small commission (thanks so much for supporting my work!) ------------------------------- RECIPES IN VIDEO: Crispy Smashed Potatoes Serves 4 Ingredients • 1kg new or small potatoes, scrubbed and halved if large (about 2.2 lb / 6–7 cups) • 1½ tbsp olive oil • 1 tsp dried thyme • 1 tsp dried oregano • Salt and black pepper Method • Add the potatoes to a pan of well-salted cold water, bring to the boil and simmer for 10–12 minutes until just tender • Drain well and allow the steam to escape for 4–5 minutes • Toss with olive oil, thyme, oregano, salt and pepper • Air-fryer: arrange in a single layer, lightly crush and cook at 200°C / 390°F for 20–25 minutes, flipping once • Oven: roast at 220°C / 425°F (200°C fan) for 35–45 minutes, flipping once • Taste and adjust seasoning Chive, Mushroom & Mustard Cashew Cream Ingredients • 100g raw cashews, soaked 20–30 minutes (about ¾ cup) • 1 tbsp olive oil • 200g mushrooms, finely chopped (about 2 cups) • 1 small garlic clove, minced • 80ml water (about ⅓ cup), plus more if needed • 1 tbsp lemon juice • 2 tsp olive or pickle brine • 1 tbsp nutritional yeast • 1 tsp Dijon or wholegrain mustard • 10g fresh chives, finely chopped (about ¼ cup) • Salt and black pepper Method • Drain the cashews • Cook mushrooms in olive oil with a pinch of salt for 8–10 minutes until deeply golden • Add garlic for 30 seconds, then cool slightly • Blend cashews, mushrooms, lemon juice, brine, nutritional yeast, mustard and water until thick and creamy • Stir through chives and adjust seasoning To serve • Spoon over the crispy potatoes and finish with extra chives and black pepper Cocktail Tofu Balls with Sweet Chilli Cranberry Sauce Serves 3–4 (12–15 balls) Ingredients – Tofu Balls • 300g extra-firm tofu, pressed and crumbled (about 10½ oz / 2 packed cups) • 1 tbsp olive oil • 1 medium onion, finely diced (about 1 cup) • 30g oat flour (about ⅓ cup) • 25g walnuts, finely chopped (optional, about ¼ cup) • 1 tbsp tapioca starch (optional) • 1½ tsp granulated garlic • 1 tsp dried sage • 1½ tsp dried thyme • ¼ tsp ground nutmeg • 1 tbsp soy sauce or tamari • 1 tbsp nutritional yeast • 1 tsp Marmite or red miso • 1 tbsp tomato purée Sweet Chilli Cranberry Sauce • 3 tbsp cranberry sauce • 3 tbsp sweet chilli sauce • 1 tsp red wine vinegar or lemon juice • Water, to loosen Method • Cook the onion with olive oil and a pinch of salt for 15–20 minutes until soft and caramelised • Add garlic, sage and thyme for 30 seconds, then cool • Mash the tofu lightly, then mix with the onion, remaining ingredients and walnuts if using • Roll into cocktail-size balls • Air-fryer: 190°C / 375°F for 14–18 minutes, turning once • Oven: 200°C / 400°F (180°C fan) for 22–26 minutes • Mix the sauce ingredients together To serve • Spoon the sauce over the tofu balls or serve on the side Double Pesto Puff Pastry Swirls Makes 12–16 Ingredients – Green Pesto • 30g basil (about 3 packed cups) • 15g parsley (about 1 packed cup) • 75g pumpkin seeds, pine nuts or cashews (about ½ cup) • 1 small garlic clove • 2 tbsp nutritional yeast or vegan parmesan • 3–4 tbsp olive oil Red Pesto • 60g sun-dried tomatoes, drained (about ⅓ cup packed) • 25g walnuts, pine nuts or cashews (about ¼ cup) • 1 small garlic clove • 2 tbsp nutritional yeast or vegan parmesan • 1 heaped tsp tomato purée • 2–3 tbsp olive oil Pastry • 1 large sheet ready-rolled puff pastry • Olive oil, for brushing Method • Blend each pesto until thick but spreadable • Preheat oven to 200°C / 400°F (180°C fan) • Spread the pestos widthways in alternating bands across the pastry, leaving a 2cm clean edge • Roll up widthways, slice into 2–3cm pieces and place cut-side up • Brush lightly with olive oil • Oven: bake for 18–22 minutes until puffed and golden • Air-fryer: cook at 190°C / 375°F for 12–15 minutes until crisp and well risen ------------------------------- STAY IN TOUCH If you love what I’m creating and want to support me, consider joining my Patreon for early access to videos, recipe PDFs, and more:   / earthygoodnesskitchen   📺 Subscribe to the channel: https://tinyurl.com/ybab95ea 🙋🏼‍♀️ Connect on Instagram:   / earthygoodnesskitchen   ------------------------------- TIMELINE 0:00 Intro 0:36 Crispy Smashed Potatoes 1:03 Mushroom and Chive Cashew Cream 5:00 Herby Tofu Balls 7:30 Sweet Chilli Cranberry Sauce 7:58 Double Pesto Puff Pastry Swirls