The Happy Pear
7 recipes converted from their YouTube cooking videos.
Dessert for breakfast? Enter our Almond Croissant Baked Oats 🥐
A wholesome, plant‑based breakfast that tastes like dessert. Baked oats are combined with cooked quinoa, almond flour, almond milk and a hint of maple syrup, then topped with toasted almond flakes and a light dusting of icing sugar for caramelisation.
Homemade Fermented Lemonade! A gut friendly twist on a classic - recipe link in bio 🙌🍋
A refreshing, kid‑style lemonade that’s been fermented to add probiotic goodness. Perfect for beginners, this drink combines tart lemon, a touch of raw sugar and a live culture for a tangy, health‑boosting beverage.
Stuffed Sweet Potato Recipe - The Happy Pear
A vibrant, Mexican‑inspired stuffed sweet potato skin recipe from The Happy Pear. Baked sweet potatoes are scooped, filled with black beans, corn, lime, garlic, chili, scallions, cumin, paprika and fresh coriander, then topped with ripe avocado. Perfect for a quick, nutritious mid‑week dinner or snack.
Our secret to meal prep! 1 hour to make 3 dishes and 12 healthy plant-based meals 💯
A plant‑based meal‑prep system that creates a versatile vegetable base and three flavorful sauces—golden coconut turmeric, sautéed spinach, and Thai red curry. Portion into freezer molds with tofu, black beans, or chickpeas for 12 ready‑to‑heat meals that can be reheated in 5 minutes.
This dish packs 15g fibre + 20g protein per serving and comes together in 10 mins!
A quick, high‑fiber, high‑protein pasta dish that uses blended white beans for a rich, creamy sauce without any cream. In just about 10‑15 minutes you get 15 g of fiber and 20 g of protein per serving, making it perfect for busy days when you need a nutritious, satisfying meal.
HOW TO MAKE THOSE VIRAL PASTA CHIPS IN THE AIR FRYER
Crispy, seasoned pasta chips made in an air fryer served with a smooth, velvety roasted red pepper cashew dip. A vegan snack perfect for parties, after‑work bites, or a crunchy side.
THAI RED CURRY RAMEN BOWL
A quick, hearty fusion of Japanese ramen and Thai red curry, packed with oyster mushrooms, tenderstem broccoli, whole‑wheat noodles and a creamy coconut‑almond broth. Ready in under 30 minutes, this vegan bowl is perfect for a comforting dinner.