The Happy Pear: Vegan Cooking for Everyone: Essential Tips and Techniques for Delicious Plant-Based Cooking by David Flynn and Stephen Flynn

Search this book for Recipes »
    • Categories: Breakfast / brunch; Cooking ahead; Cooking for 1 or 2; Summer; Vegan
    • Ingredients: porridge oats; pumpkin seeds; raisins; oat milk; ground cinnamon
    show
    • Categories: Breakfast / brunch; Cooking ahead; Cooking for 1 or 2; Summer; Vegan
    • Ingredients: porridge oats; chia seeds; flaked almonds; dates; apple juice; frozen berries
    show
    • Categories: Breakfast / brunch; Cooking ahead; Cooking for 1 or 2; Summer; Vegan
    • Ingredients: porridge oats; chia seeds; mixed seeds; dried mangoes; rice milk; ground cardamom
    show
    • Categories: Breakfast / brunch; Cooking ahead; Cooking for 1 or 2; Summer; Vegan
    • Ingredients: chia seeds; maple syrup; ground cinnamon; rice milk
    show
    • Categories: Breakfast / brunch; Cooking ahead; Cooking for 1 or 2; Summer; Vegan
    • Ingredients: chia seeds; maple syrup; ground cinnamon; coconut milk yoghurt; coconut milk; toppings of your choice
    show
    • Categories: Breakfast / brunch; Cooking ahead; Cooking for 1 or 2; Summer; Vegan
    • Ingredients: chia seeds; porridge oats; raspberries; bananas; rice milk; toppings of your choice
    show
    • Categories: Breakfast / brunch; Cooking ahead; Cooking for 1 or 2; Summer; Vegan
    • Ingredients: chia seeds; maple syrup; raw cacao powder; ground cinnamon; almond butter; rice milk; toppings of your choice
    show
    • Categories: Sauces for desserts; Cooking ahead; Vegan
    • Ingredients: frozen berries
    show
    • Categories: Sauces for desserts; Cooking ahead; Vegan
    • Ingredients: rhubarb; bananas; maple syrup; ground ginger
    show
    • Categories: Breakfast / brunch; Cooking ahead; Vegan
    • Ingredients: jumbo oats; cashew nuts; flaked almonds; pumpkin seeds; date syrup; sunflower oil; raisins; dried goji berries; sultanas
    show
    • Categories: Breakfast / brunch; Cooking ahead; Vegan
    • Ingredients: oat flakes; flaked almonds; pecans; coconut flakes; pumpkin seeds; sunflower seeds; maple syrup; coconut oil; raisins; freeze-dried raspberries
    show
    • Categories: Breakfast / brunch; Cooking ahead; Vegan
    • Ingredients: oat flakes; Brazil nuts; hazelnuts; pumpkin seeds; sesame seeds; chia seeds; brown rice syrup; sunflower oil; cocoa powder; almond extract; dried figs; dried apples; sultanas
    show
    • Categories: Breakfast / brunch; Cooking ahead; Vegan
    • Ingredients: oat flakes; walnuts; cashew nuts; flaked almonds; pumpkin seeds; sesame seeds; sunflower seeds; maple syrup; sunflower oil; orange essence; dried mangoes; dried apricots; dried goji berries
    show
    • Categories: How to...; Cooking ahead; Vegetarian; Vegan
    • Ingredients: almonds
    show
    • Categories: How to...; Cooking ahead; Vegetarian; Vegan
    • Ingredients: rolled oats; sunflower oil
    show
    • Categories: How to...; Rice dishes; Cooking ahead; Vegetarian; Vegan
    • Ingredients: cooked white rice; sunflower oil
    show
    • Categories: How to...; Cooking ahead; Vegetarian; Vegan
    • Ingredients: cooked quinoa
    show
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegan
    • Ingredients: plain flour; oat milk; ground flax seeds; maple syrup
    show
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; American; Vegan
    • Ingredients: plain flour; oat milk; ground flax seeds; maple syrup
    show
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; French; Vegan
    • Ingredients: plain flour; oat milk; ground flax seeds; maple syrup
    show
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; American; Vegan
    • Ingredients: plain flour; rice milk; bananas; maple syrup; blueberries
    show
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegan
    • Ingredients: buckwheat flour; rice milk; pumpkin purée; maple syrup; ground cinnamon; nutmeg
    show
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegan
    • Ingredients: wholemeal spelt flour; oat milk; tahini; maple syrup; dark chocolate chips; oranges
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Potato frittata

    • christineakiyoshi on December 27, 2020

      Ended up making 1.5 times for the egg mixture to use the whole silken tofu box. I liked it a lot. First time a frittata worked out for me where it didn’t stick to the pan. Will make again!

  • Sweet potato and mushroom tomato sauce

    • Jesmondgirl on March 12, 2021

      Awful! Went in bin. Told you to cook pasta first and drain and then make base sauce and then fry off topping. Only used 200g pasta for 6 people. Used raw! Garlic which overpowered sauce. Pasta was cold and claggy by time sauce blended and mushrooms cooked.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1844884872
  • ISBN 13 9781844884872
  • Published Jul 09 2020
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries Ireland
  • Publisher Penguin Ireland

Publishers Text

If you have decided you want to be vegan, where do you start?

Or if you are an experienced cook how do you make plant-based meals that are delicious and full of variety?

And if you are already vegan but looking for inspiration are there simple principles to help you come up with your own dishes?

Ask no more - The Happy Pear: Vegan Cooking for Everyone has the answers. After twenty years of plant-based cooking, bestselling chefs Dave and Steve Flynn have developed an encyclopaedic knowledge of how it works and how to make vegan food simple, creative and totally irresistible.

Dave and Steve's new book distills all their knowledge into ten chapters that are full of master recipes, step-by-step guides, fun variations and top tips, and an approach to plant-based eating that will inspire you to become the best cook of vegan food you can possibly be.

Other cookbooks by this author