Roasted Spring Vegetables
35 minutes lMakes 6 cups
A zesty homemade glaze takes the place
of oil in this quick veggie side dish.6 Tbsp. balsamic vinegar
¼ cup brown rice flour or oat flour
2 Tbsp. pure maple syrup
4 tsp. finely chopped fresh rosemary
1 clove garlic, minced
1 tsp. yellow mustard
1 medium zucchini, cut into ¼ - inch-
thick rounds
1 medium yellow summer squash,
cut into ¼ - inch-thick rounds
1 medium red sweet pepper, cut
into 1-inch pieces
4 oz. fresh asparagus spears,
trimmed
1 medium carrot, cut into ½ ×2-inch
sticks
1 small yellow onion, cut into 1-inch-
thick wedges
10 fresh green beans, trimmed
3 fresh Brussels sprouts, quartered- Preheat air fryer to 330°F. In a bowl stir
together the first six ingredients (through
mustard). Let stand 10 minutes to thicken. - In a large bowl combine half of the
vegetables and half of the vinegar
mixture; toss to coat. Using a slotted
spoon, transfer vegetables to the air fryer;
reserve any remaining vinegar mixture
in bowl. Air-fry vegetables 6 minutes.
Remove tray from air fryer and stir
vegetables; drizzle with the reserved
vinegar mixture. Air-fry 4 to 6 minutes
more or until edges of vegetables are
lightly browned. - Transfer to a
serving dish;
keep warm.
Repeat with
remaining
vegetables
and vinegar
mixture.
Sweet Potato and
Kale Calzones
1 hour 30 minutes lMakes 4 calzones
You can use potato flakes or potato
flour (ground-up flakes) in this recipe,
though note the diff erence in volume.
Both are widely available and will result in
delightfully airy dough.⅓ cup raw cashews(^2) ¼ cups potato flakes or ½ cup +
3 Tbsp. potato flour
1 cup whole wheat flour
½ tsp. sea salt
(^2) ½ cups finely chopped peeled
white sweet potato
1 cup finely chopped onion
1 cup coarsely chopped red sweet
pepper
3 cloves garlic, minced
1 Tbsp. chopped fresh thyme or
(^1) ½ tsp. dried thyme, crushed
1 Tbsp. chopped fresh oregano or
(^1) ½ tsp. dried oregano, crushed
2 cups chopped stemmed kale
(^1) ¼ cups unsweetened, unflavored
plant milk, such as almond, soy,
cashew, or rice
6 Tbsp. nutritional yeast
1 Tbsp. white wine vinegar
Crushed red pepper, to taste
1 ½ cups oil-free marinara sauce,
warmed
- For dough, soak cashews in 1 ½ cups hot
water 20 minutes. Place in a blender and
blend until smooth. In a bowl combine
(^1) ¾ cups of the potato flakes or the ½ cup
potato flour, the whole wheat flour, and
¼ tsp. of the salt. Add cashew paste and
stir until a dough forms.
- For filling, in a saucepan combine the
next six ingredients (through oregano)
and ¾ cup water. Bring to boiling;
reduce heat to medium. Cover and
cook about 5 minutes or until sweet
potato is halfway cooked, stirring
occasionally. Stir in kale. Cover and
cook about 5 minutes more or until
sweet potato is tender, adding water,
1 to 2 Tbsp. at a time, as needed to
prevent sticking. - In a blender combine the remaining
½ cup potato flakes or the 3 Tbsp.
potato flour, the milk, nutritional yeast,
and vinegar. Blend until smooth. Stir
milk mixture, crushed red pepper,
and remaining ¼ tsp. salt into the
vegetables. Taste and adjust seasoning. - Preheat air fryer to 350°F for
15 minutes. Cut parchment paper into
four 8×11-inch pieces. Sprinkle a clean
surface with additional whole wheat
flour. Divide dough into four portions;
form portions into balls. On floured
surface roll one ball into an 8-inch
circle. Spoon ½ cup of the filling on half
of the circle, leaving a 1-inch border.
Fold unfilled half over filling to form a
half-moon. Crimp edge with a fork to
seal; brush top with additional milk. - Sprinkle flour over one piece of
the parchment. Place calzone on
parchment. Lift parchment by edges
and place in air fryer. Air-fry about
8 minutes or until browned on top. - Repeat with remaining dough
balls and filling. Serve calzones with
marinara sauce.
TIP
To make eight
smaller calzones,
divide the
dough into eight
portions. Roll
each portion into
a 5 ½ -inch circle.
Fill each with
82 ¼ cup filling.