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Here are the most popular reader favorites from Cadry’s Kitchen in 2020. The list includes air fryer recipes, vegan comfort food, and a surprising choice in the number one slot.
Today I’m looking back at the most popular recipes on Cadry’s Kitchen this year.
The interesting thing about having a food blog is that the new recipes you develop in a year are rarely the ones that get the most traffic. Recipes build momentum over time as word of mouth spreads and search engines catch on.
That is obvious from the top reader favorites of this year as none of them came out in 2020. One recipe is from 2011, and two were created in 2012! (Although, the photos and content have been updated since then.)
I guess that means my recipe for vegan crab cakes will have its day in 2030! Until then, here are the recipes that have gotten the most clicks this year.
Gin & tonic
Perhaps speaking to the perils of 2020, my perfect gin & tonic is coming in at number 10.
The two most important ingredients are right there in the name, of course. But by muddling some fresh mint and adding a squeeze of lime, you’ve got a summer favorite that I’ll happily imbibe in the winter too.
Fried pickles
When I got my first air fryer for Christmas in 2016, I wondered how much I’d use it. The answer is that four years later, I’m still using it daily. (Although, last month I had to replace it with this one after its fan died.)
It seems all of you are still loving your air fryers too since half this list is air fryer recipes! (FYI: You can find all of my vegan air fryer recipes <– here.)
Fried pickles are coated in beer batter, finished with breadcrumbs, and then fried until crisp in the air fryer or a skillet. Perfect for dipping in vegan ranch!
Grab your favorite crunchy pickle slices. You’re going to want to make this one!
Air fryer baked potato
Next on the list of reader favorites are air fryer baked potatoes.
What’s so convenient about making baked potatoes in the air fryer is that they are ready in about half the time as cooking in the oven. In the end, you get a spud that’s perfectly crispy on the outside while pillowy on the inside.
I like to load mine up with non-dairy butter, Miyoko’s scallion cashew cream cheese, and green onions. Or I’ll go all out with some browned seitan bacon.
It’s an easy & satisfying weeknight meal, especially with a ladling of three bean chili.
Pro tip: Make more than enough for leftovers. They’re great for lunch or chopped into a breakfast burrito.
Fried ravioli
Fried ravioli, also known as toasted ravioli, is something I used to only get in restaurants. Not anymore. It’s so easy to make at home, thanks to the air fryer.
You just dip frozen or fresh vegan ravioli in aquafaba (or a mixture of non-dairy milk & cornstarch). Then you coat it in panko breadcrumbs & spices. Air fry and finish with warm marinara for dipping.
Remember this reader favorite for New Year’s Eve!
Creamy cashew salad dressing
Hey, it’s not all cocktails and appetizers. Sometimes you need a salad too! This creamy cashew salad dressing recipe from 2011 makes any leafy green more inviting.
It can stand up to something hearty like kale, but it’s equally nice on romaine or green leaf lettuce. It’s also a flavorful dipping sauce with carrot sticks!
It’s made with raw cashews, tamari, garlic, lemon juice, cilantro, and water. The cashews give it a wonderfully full body.
Coconut oil deodorant
All of the ingredients in this next item are food-safe, but that doesn’t mean you should eat it!
If you’re looking for an easy DIY project that anyone could do, check out this coconut oil deodorant. It’s made with just three ingredients that you may already have in your pantry.
David and I have been using it for years. I like it better than any other natural deodorant on the market.
French dip sandwich with jackfruit
Coming in at fourth place in the year’s reader favorites is my vegan French dip sandwich made with jackfruit. It makes me so happy when it gets lots of love, because it’s one of my all-time favorite sandwiches too.
Lots of folks use jackfruit for barbecue-style dishes. But it’s so much more exciting as vegan roast beef with au jus for dipping.
Here are just some of the things people have had to say about it:
“Freaking deliciousness!!! Loved this recipe.”
“Made this last night after seeing it posted on Garth Davis’ page. It was amazing. I am so happy to have found your page. Thank you so much!”
“SO GOOD! I haven’t had a French dip sandwich in years and pre-vegan they were my absolute fav. I haven’t been a huge fan of jackfruit in the past so I was a little skeptical. You have changed my mind! The au jus was so flavorful and delicious – the whole thing was perfection.”
Air fryer tortilla strips
Air fryer tortilla strips are made by cutting corn tortillas into strips with kitchen shears, spraying with oil, and a pinch of salt. Then they’re cooked until crisp in the air fryer.
They add terrific crunchy texture to vegan tortilla soup or Southwest salad with grilled corn. You could also use them for snacking with some guacamole for dipping.
Air fryer roasted garlic
In the penultimate spot – air fryer roasted garlic.
It’s super easy to prepare. And it makes a dinner of soup or salad & bread infinitely more exciting when there’s warm roasted garlic to spread onto the baguette.
Roasted garlic can be an ingredient in hummus or baba ganoush. Or it can be a spread all on its own!
Celery & cucumber juice
Coming in at first place is my celery & cucumber juice. This juice was inspired by a trip to Café Gratitude’s Kansas City location. It’s really refreshing with cucumber, celery, apple, and a squeeze of lemon.
Celery juice has been having a moment for the past couple of years. Adding a few other ingredients to the mix makes it all the more inviting & thirst quenching.
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