Blueberry Crumble | Air Fryer Recipe

I was quite surprised as I opened up my Christmas presents to find a large box with what I came to find was an Air Fryer. I remain a person who confidently remains unaffected by trends. I read all of the popular books years later. I binge watch whole shows who have already gone off air. The Air Fryer was no exception. Many times I strolled passed them in a store, tilted my head, touched and read facts about the machine and continued on. Would this be useful for a family of 5!?

Today I decided it was time to break it out and experiment. I’ve been in a weird place lately. I started a job as a prep cook back in November and have since spent many, many long hours cooking and prepping for our restaurant. When I get home, I either throw together something in a flash and make something very fresh or I get take out because I’m exhausted. It’s my day off so I decided to give this nifty piece of kitchen gadgetry a try.

To my kitchen I went with a little grumble in my belly. I scoured the kitchen for a good test run food to throw into the Air Fryer that wouldn’t take an enormous amount of time. I recently purchased some Gardein Crabless Cakes and thought that this might be the perfect snack and starter. If this worked, I think I could build my confidence and accomplish just about anything. The anxiety would be set aside and I would be ready to dive in. I sprayed a little bit of olive oil from my new mister that I also received at Christmas. Tossed the cakes in a boom! 7 minutes later I flipped and then removed 7 minutes later. I found a hot crabless cake with a crisp crust and I was impressed. No big pans to clean, no hot oven or aluminum foil. Just a simple snack, with minimal clean up. I like it! So much so that I decided to take it a bit further to today’s recipe.

To my kitchen I once again went, shuffling through ingredients and thinking of dessert. I had intended to make this recipe for New Year’s Eve but those plans fell through. All things happen in the right time for the right reasons and maybe, just maybe it was so I could bring you this genius idea. Blueberry Crumble that you can enjoy and make just for you or the whole family.

I started by making a simple mix of blueberries, flour for thickening the juices that would be released, and some sugar to combat the inevitable tartness of frozen blueberries.

I creamed together some Myoko’s Butter and coconut sugar. My friends, when I tell you I actually screamed in delight at finding this in my local Kroger… Believe me when I say my kid’s were thoroughly embarrassed as their mom freaked out about finding the best vegan butter in the world. It may be stupid expensive but when I say that it is worth it, I assure you with all confidence that if you were formally a butter lover pre-vegan or pre-dairy issues that you will find nostalgia and comfort in the love of this butter.

After creaming the sugar and butter I added the flour. I think this would work incredibly fine with gluten free flour as there is no need to rise or be fluffy. If you do try this please let me know in a comment how it turned out. I more than likely will run out of regular flour and will end up using my gluten free flour at some point in the future.

The tart molds that I used I purchased at Bed, Bath, & Beyond many years ago for less than a dollar a piece. Four fit perfectly into the pan of the air fryer so perfectly as if they were meant to be. I preheated my Air Fryer to 350 Degrees Fahrenheit for 10 minutes. During that time I spooned a few heaping tablespoons of the blueberry mixture into the tins and then generously topped them with the crumble.

Into the Air Fryer it went. I set the timer for 15 minutes to start but eventually decided that 20 minutes left the crumbled the desired golden brown that I like. Machines can typically vary so I highly recommend checking your crumble at 15 minutes and checking for your desired crispness.

We are basically near the middle of winter so I ate this hot and straight out of the Air Fryer. I think it would work wonderful with some non-dairy vanilla ice cream in the Summer time. Hello 4th of July! I have the perfect recipe when blackberry season arrives. If you don’t happen to have an Air Fryer, use your conventional oven at 350 F for 30 minutes or until the crumble is a golden brown.

Blueberry Crumble | Air Fryer Recipe

  • Servings: 8 Mini
  • Difficulty: Easy
  • Print


Berry Mixture:
– 2 Cups of Blueberries
– 2 Teaspoons of All Purpose Flour
– 2 Teaspoons of Lemon Juice
– 2 Teaspoons of Coconut Sugar

Crumble Mixture:
– 6 Tablespoons of Myoko’s Vegan Butter
– 4 Tablespoons Coconut Sugar
– 1/2 Teaspoons of Salt
– 1 Cup of All Purpose Flour


1. Preheat your Air Fryer to 350 degrees for 10 minutes.
2. Mix the ingredients for the Berry Mixture until the berries are well coated.
3. Add the butter and coconut sugar to a small bowl and use the tines of a fork to cream until a well mixed.
4. Stir in the flour until you have a crumb like consistency. If your butter is still very cold, use your hands to mix into a sand like texture.
5. Spoon a few heaping teaspoons of the berry mixture into your tart tin of choice.
6. Cover liberally and beautifully with the crumble mixture.
7. When the machine is preheated place each tin in the Air Fryer basket and close. Cook for 15 minutes and check for doneness. If it isn’t golden brown, add it back into the Air Fryer for 5 minute increments until you reach the desired color.
8. Enjoy hot by itself or with some yummy dairy free vanilla ice cream.

If you try out this recipe, be sure to tag me on social media so that I can find it and give you lots of love.

Grandma Ellen’s Fried Green Tomatoes (Vegan)

Grandma Ellen's Fried Green Tomatoe

We were wandering through the produce section of our local grocery store and my kids happened to find some green tomatoes. At first the kiddos asked if they were apples, but I explained they were just tomatoes that hadn’t turned red yet. Madison thought they couldn’t be eaten yet, but I had her grab three so I could show her exactly what to do with these unripe tomatoes.

Home we went with our groceries in tow. I was also planning on making a wonderful recipe by the amazing Mississippi Vegan for Garden Rolls. I’ll leave the link to that recipe here. I basically was going the route of a good ole fashioned Southern supper.

Mississippi Vegan Garden Herb Rolls with Grandma Ellen's Fried Green Tomatoes

I remember when I was young, I was quite picky. My Grandma Ellen wouldn’t have any of that though. She handed me a round, browned, piece of food and I asked her, “What is this?” To which she replied, “Try it first and then I’ll tell you what’s in it.” Of course, I loved it and I still remember that tangy, crispy disk of deliciousness. I’ve always carried that soft little push to try new things and it’s in her honor that I do my best to try everything (as long as it won’t kill me). It’s also why I named this recipe after her. As soon as these came out of the pan I was instantly transported back to my childhood.

Fried Green Tomatoes with Herb Rolls Cauliflower Mash and Meatless Balls

In the coming months I am hoping to share more family inspired recipes. Dishes that truly mean something to me from my life and I hope you enjoy them. While some of these family members are no longer with us on this Earth, I do feel like their spirits live on with the recipes they left us.

Grandma Ellen's Fried Green Tomatoes

  • Servings: 5
  • Difficulty: Moderate
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Instructions:                                                         Grandma Ellen's Fried Green Tomatoes

  • 3 Green Tomatoes
  • 1/2 Cup Just Caesar Dressing
  • 1/2 Cup All Purpose Flour (Sub for Rice Flour if you are gluten free.)
  • 1/2 Cup of Panko (You can use Rice Panko or Gluten Free Panko.)


  1. Core your tomato and slice in rounds about a quarter of an inch to a half inch thick depending on your taste. If they’re too think they’ll fall apart.
  2. Dip each slice into the Just Caesar Dressing to substitute for egg wash. This gives a lot of great flavor.
  3. Dust in the all purpose flour then back into the Just Caesar Dressing.
  4. Cover with Panko Bread Crumbs.
  5. Fry in a skillet with about an inch of oil. Wait until it is hot before putting the tomatoes in. If it doesn’t sizzle when you add it, it isn’t hot enough.
  6. Cook until golden brown on each side, about 2 to 3 minutes on each side.
  7. Remove and place on a paper towel lined plate or platter to absorb excess oil.
  8. Enjoy.

Strawberry Tarts

Strawberries! What a wonderful berry indeed. Strawberries have certainly been a family favorite for years and years. We look forward to when local farmer’s markets start up and we’re able to buy some from our local growers. I took a quick trip to a local friend’s homestead to see how she’s getting her strawberries growing this year. She says that strawberries grow really great in containers but that they do just fine if you plant them in the ground.


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Seeing her amazingly beautiful strawberry plants encouraged me to consider adding strawberries to my planter garden next season! Off I went inspired to procure some strawberries that were ripe and ready to eat. I was lucky to find some great local Arkansas Strawberries from ‘Sue’s Garden.’ It was a tough job fighting the kids off of these to make them into anything other than a snack.

I was going through the cupboards as well and decided I wanted to use some ingredients I had on hand to try to make something sweet. I pulled out some tart tins that I had bought but hadn’t used yet and away I went into the kitchen to experiment like a mad scientist. Strawberry tarts aren’t unusual but I do have the added complications of being dairy and egg free. I was also using a flour called “Tigernut Flour” which is a gluten free alternative made from a starchy tuber. What had I gotten myself into?

Strawberry Tart Pinterest Image

In the end, my experiment was a success with a wonderful crumbly crust, sweet strawberries, and a tangy chocolate sauce. I also used some chocolate mint that I’ve been growing in a container on my back porch to garnish to send this dish into outer space!


If you try to recreate this yummy treat please be sure to tag me throughout social media @workhardeatkind so I can see!

Strawberry Tarts

  • Servings: 6
  • Difficulty: Moderate
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Ingredients:                                                                       StrawberryTartwithChocolate


  • 2 Cups of Tigernut Flour
  • 1 Cup of Powdered Sugar
  • 1 Cup of Cold Vegan Butter
  • A Few Sprinkles of Water if Needed


  • Strawberry Jelly (Preferably something organic without high fructose corn syrup.)
  • Sliced Strawberries
  • Chocolate Chips
  • 2-3 Tablespoons of Almond Milk
  • 1 Tablespoon of Coconut Oil
  • Chocolate Mint


  1. Preheat your oven to 350F degrees.
  2. Mix two cups of tigernut flour and powdered sugar in a large mixing bowl.
  3. Add in pieces of very cold butter into the mix and stir until the mixture becomes crumbly.
  4. If needed add a few sprinkles of water to get it to combine into a thick batter.
  5. Cover with plastic wrap and chill for one hour.
  6. In the meantime, slice your strawberries and melt your chocolate chips with the almond milk and coconut oil. You can do this by using a microwave for 30 seconds, stirring, and then repeating until you have a thin, runny chocolate sauce.
  7. Put your chocolate sauce into a reusable condiment bottle for easier drizzling.
  8. When your crust batter has chilled and is more firm, simply spread it out into tart tins, preferably with the removable bottoms for easier removal. Push it up along the sides. The thinner the better.
  9. Place all of the tart tins on a baking sheet and place it in the oven for 18-20 minutes. You should check them at 10 minutes and poke the middle with the tines of a fork if they are starting to lift.
  10. Keep a close eye on them. The thinner the crust the less time. When it’s golden brown it’s done.
  11. Let them cool completely.
  12. Top each tart with a tablespoon or two of strawberry jelly or preserves.
  13. Layer the strawberry slices on top of the jelly.
  14. Drizzle with chocolate and garnish with chocolate mint.
  15. Enjoy!

You can now find the video for this recipe on YouTube by clicking here.

The Easiest Tofu Scramble (Basics)

Tofu Scramble Pinterest Image

** This post may contain affiliate/referral links. It is a way for this site to earn advertising fees by advertising or linking to certain products and/or services.**

Tofu scrambles are a hot ticket recipe for new vegans. You can see veggie laden scrambles and some people have even figured out how to do omelets. (I’m not there just yet y’all.) But, how does it taste? What do you put in a tofu scramble so it’s not bland? I’m going to tell you it’s really not as hard as it seems and my kids (one of which is allergic to eggs) enjoy this just as much as their regular chicken eggs but without the side effects.

Big Southern Vegan Breakfast Plate
Black salt is an inexpensive way to add an egg like flavor to your egg dishes. You can find the one that I bought at this link Black Salt 3.5 oz.. Trust me when I say, a tiny bit goes a very long way. You can also customize your tofu scramble by the types of tofu that you use.

For instance, if you like a softer, runnier type of scrambled egg then all you have to do is use a medium to firm tofu. You can also use a sauce to flavor rather than just adding seasoning. Me? I prefer a nice dry, fluffy egg. How do you obtain this firmer texture? Use an extra firm tofu! The options really are just as endless as using your conventional chicken egg. If you can dream it you can make it plant based.

Our family favorite is to add some vegan cheese and some ketchup. One of my kiddos even loves a little touch of mustard on top. Do what you want! It’s your scramble. I’m just here to teach you the basics. But, be sure to come back and share with the whole class when you’re done. Tag me on social media @workhardeatkind and/or leave me a comment letting us know your favorite scramble.

The Easiest Tofu Scramble

  • Servings: 4
  • Difficulty: Super Easy
  • Print

Ingredients:                                       20180130_100027

  • 1 Block of Tofu (Firmness depending on your preference.)
  • 1 Teaspoon of Nutritional Yeast
  • 1/4 Teaspoon of Turmeric Powder
  • 1/4 Teaspoon of Fresh Cracked Pepper
  • Pink Himalayan Salt, To Taste
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • A Pinch of Black Salt
  • A small amount of Oil for the Pan


  1. Remove your tofu from the package and pat dry with a towel. You can lightly squeeze it to make sure that it doesn’t have excess water within the tofu.
  2. Add oil to a pan and bring it to medium to medium high heat. When the pan is hot you can add your tofu. Be careful! Any extra water can make it pop and sizzle.
  3. Start breaking the tofu apart with a spatula.
  4. Add your seasonings and mix well until well combined. You should see the tofu change color from the turmeric to a light yellow, egg like color.
  5. When the scramble is hot throughout it is ready to eat. This should only take 5 to 8 minutes.
  6. Enjoy in your favorite breakfast manner whether it’s topped with ketchup with vegan bacon on the side, or stuffed between two yummy pieces of bread.

Sesame Seed Free Hummus

Sesame Seed Free Hummus Pinterest Image


Were you a little confused by the title? Did you know that tahini, the key ingredient in hummus, is actually a sesame seed paste? Congratulations if you did! I know you guys are so smart and educated on food. Unfortunately for me, sesame seed is my highest plant based food allergy. On the other hand, I’ve learned how to modify several of my favorite recipes to be sesame seed free.


There are many ways you can add flavor to hummus, but this is by far our favorite. I find it very interesting that even my kids love hummus. Any time I have kalamata olives in the fridge I’m trying to fight the kids off of them before I can make the hummus! Chickpeas are the main component when it comes to hummus and it just so happens to be a great source of plant based protein! Half a cup of chickpeas (or garbanzo beans) has 6 grams of protein!


The best of all is that it takes relatively no time at all. You add most of your ingredients to a blender and then mince up some olives. Other options to pack this full of flavor could be sun dried tomatoes, garlic, or some roasted red pepper. Never let food restrictions slow you down from enjoying food. When that list of foods that you can’t eat turns into a pile of woe and despair, get in that kitchen! Experiment and find ways to enjoy food. After all, if you have followed me long enough… You know what’s coming up next…

julia child quote

I hope you enjoy this recipe! The recipe itself is gluten free so feel free to enjoy it with cucumbers, gluten free crackers, or if you’re not exclusively gluten free you can use pita chips. Be sure to tag me @workhardeatkind if you give it a try!

Sesame Seed Free Hummus

  • Servings: 2 to 3 Cups
  • Difficulty: Easy
  • Print



  • 2 Cans of Chickpeas
  • 2 Tablespoons Raw Sunflower Seed Butter
  • 3 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Strained Olive Brine (optional)
  • 5-6 ounces of Silken Tofu
  • 2 Garlic Cloves (Roasted is a great option!)
  • Salt to taste.

Add in’s:

  • Diced Kalamata Olives
  • Roasted Red Pepper
  • Roasted Garlic
  • Caramelized Onions



  1. Add all of the ingredients into a sturdy food processor or blender. This mix is quite thick.
  2. Turn off the food processor scrape down the sides to make sure that everything is well incorporated.
  3. If the mixture is too thick add water a tablespoon at a time until the desired thickness.
  4. You can store this in the fridge for up until 7 days in the refrigerator.
  5. Enjoy!


Fried Tofu Pockets

Tofu. A word that strikes fear in even the most open minded consumer. I have sat down with many people asking me questions such as, “What in the world is tofu!?” The list goes on from there, but people are generally confused about how to cook, prepare, or eat tofu. Quite frankly, tofu is one of my favorite foods and I love to cook with it all of the time. My family, however, hasn’t always been as enthusiastic as me when it comes to tofu.

Fried Tofu Pocket Pinterest Image

I’ve thrown tofu in soups, in fried rice, and even breaded it to turn it into nuggets. My vegan quiche has silken and firm tofu in it to replicate that soft egg like texture. I’ve scrambled and even marinated it like feta cheese. My kids are okay with it. They’re not exclusively vegan, but thankfully they are generally great eaters when it comes to most vegetables. My husband on the other hand is practically a lacto-carnivore meaning his basic food groups are cheese and meat.

There have been many a snarled face, or a skipped meal from my husband due to his texture issues and his plain disdain for vegetables. I love him dearly regardless.

Tofu Pockets with Side Dishes

One night I just had a wild thought and decided to ask my husband to try the recipe I’m sharing today. What was the star of the dish? Tofu pockets! These handy little triangles are fried bean curd that have been marinated and packaged. You open each piece and stuff a bit of rice in it. Then, you top it with various seasonings and voila! Simple enough.

Seasoned and Fried Soybean Curd Package

I handed him one on a plate across the table and anxiously awaited. My heart was racing and I was hoping he wouldn’t run out the back door and spit it out off the side of the back porch. He slowly chewed and I was surprised when I saw him begin to swallow the food. I timidly asked him what he thought. Prolonging my torture he replied, “I might need to try one more. Just to be sure.”

Kids Plates with Tofu Pockets and Cucumber Kimchi

I prepare him with a few more pieces and send the plate across the table once more. I ask again if he likes it and to my surprise… He did! He said it was flavorful, the rice was a good texture, and he liked the hint of sweetness from the dipping sauce. The biggest compliment from my husband is when he asks if he can eat what’s left on the platter!

My husband ate tofu, and he liked it! Now, this dish has been solidified as a family favorite. Every time I visit Little Rock I have to pick some of these tofu pockets up from the local Asian grocery store. Last night, in fact, I pulled out the package from my refrigerator to the cheers of my children. It’s nice to be able to find a delicious meal that satisfies everyone in the house at the same time.

Even better, Korean side dishes can change up this meal every time. Whether you’re doing some braised potato, some cold cucumber soup, or some homemade fresh cucumber kimchi, you can change it up and make it unique each time. Don’t be afraid to try things a little out of the box, you might just find your next family favorite.

Fried Tofu Pockets

  • Servings: 5 to 6
  • Difficulty: Moderate
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Kids Plates with Tofu Pockets and Cucumber KimchiIngredients:

Fried Tofu Pockets

  • White Short Grain Rice
  • Fried & Seasoned Soybean Curd (Seasonings are included in the package.)

Dipping Sauce:

  • 1/4 Cup Tamari (Soy Sauce or Coconut Aminos are also great.)
  • 1 Tablespoon of Liquid Sweetener like Bee Free Honee (Rice Syrup or Regular Honey works too.)
  • 1/2 to 1 Teaspoon of Rice Vinegar
  • 1 Diced Green Onion


  1. Cook your rice as instructed on the package. I typically find rice that can cook in about 20 minutes and use a 1 cup of rice to 1 1/2 cups of water.
  2. Add two packets of seasoning vinegar (we omit the lemon sauce) and set the rice aside and allow it to cool enough to be handled.
  3. While the rice is cooking you can prepare other side dishes and the dipping sauce.
  4. For the dipping sauce, simply add all of the ingredients in a small bowl and mix.
  5. When you’re ready to prepare your fried tofu pockets, place about a tablespoon of rice in each pocket and place it on a platter.
  6. Enjoy a few pieces with a splash of dipping sauce, some seasoning mix with sesame seeds, dried carrot, and leek.
  7. Some great side dish recommendations are cold cucumber soup, green onion pancake, kimchi, braised potatoes, and many more.