Healthy Vegan Air Fryer Cookbook: 100 Plant-Based Recipes with Fewer Calories and Less Fat (Healthy Cookbook)

by Dana Angelo White

You don't have to give up fried foods just because you're vegan!

Wondering what your air fryer can do? How about quickly making foods that use less oil than deep frying and thus have less fat than their traditional deep-fried counterparts?

With this book, you can go even further by making foods that contain only vegan ingredients. Plus, every recipe has nutritional data to show you how low in calories and fat each meal is. You can make pizza, tacos, and, yes, even cake—all without compromising your eating habits and without needing to submerge your food in unhealthy oil.

Not only can this appliance fry foods, but it can also bake, roast, and grill. So if you were hesitant to use your air fryer before, now you can put it to good use by making all your vegan favorites quickly, easily, and healthfully.

Healthy Vegan Air Fryer Cookbook includes these features:
  •  100 vegan recipes with low calories, low fat, and all-natural ingredients
  •  Healthier recipes for breakfast, dinner, sides, snacks, and even desserts
  •  Detailed nutritional data for every recipe, including calories, fat, carbs, fiber, and sodium
  •  Expert dietary information from Dana Angelo White, nutritionist for the Food Network, on being vegan

• ISBN10: 146549331X
• ISBN13: 9781465493316
• Publish Date: 1 September 2020
• Publish Status: Active
• Publish Country: US
• Publisher: DK Publishing
• Imprint: Dorling Kindersley
• Format: Paperback (US Trade)
• Pages: 160
• Language: English
• URL: https://penguinrandomhouse.com/books/isbn/9781465493316

Reviews

[annieb123]

Originally published on my blog: Nonstop Reader.

Healthy Vegan Air Fryer Cookbook is a recipe collection and tutorial book by Dana Angelo White. Due out 1st Sep 2020 from Penguin Random House on their DK imprint, it's 160 pages and will be available in paperback and ebook formats.

The introduction covers the basics of cooking with the air-fryer and essential accessories as well as an intro to the vegan lifestyle/diet, including a basic primer on vegan friendly substitutions for common non-vegetarian ingredients, tips, tools, supplies, how-to. The following chapters include the recipes arranged roughly by category: breakfast, mains, sides, snacks & salads, and desserts.

Ingredient measurements are supplied in American standard measurements with metric measures in parentheses (yay!). The nutritional information: fat, saturated fat, cholesterol, carbs, fiber content, etc are listed for the recipes as well as serving sizes. Extra tips or recipe alternatives are listed in the recipes. The recipes themselves are fairly straightforward and are made for the most part with easily sourced ingredients (not all though, some of the recipe ingredients are vegan substitutions for other products (butter, cheese, chorizo, etc)). Many are very simple, none of them are overly complex.

The photography is not abundant; many of the recipes are not illustrated, but the photographs which are included are clear and beautifully well done. I wish there had been more photographs and serving suggestions, but I do understand that extra photography increases the price of book projects very quickly and the lack is not crippling because this is a fairly simple collection.

This is an interesting collection of recipes. It struck me however, that many of the recipes were really things which could more easily be made (and in larger volume) *without* the air-fryer. The recipes also rely very much on store-bought ingredients. Cooks who prefer to cook completely from scratch will have to do some pre-cooking to make the necessary ingredients.

Four stars.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes