3 Tasty Recipes from The Happy Pear’s New Book!

Dee Organ Photography 121 2511

Last Saturday we were delighted to have The Happy Pear in-store once more to give us another cooking demonstration. We were super excited to see all the new recipes in their latest book, Recipes for Happiness, brought to life and we weren’t disappointed. The guys have been frequent visitors to our store and they always send their lucky audience home happy. Last weekend was no different, except that they didn’t feel right not giving our blog readers some recipes to try out too.

Dee Organ Photography 057 2250

Below are the tasty recipes they left for us to share with you. If you would like to find more of their delicious creations, you can find them on The Happy Pear website.

Three-Bean Chilli



3 cloves of garlic
1 fresh red chilli
1 yellow pepper
A bunch of scallions/spring onions
1 x 400g tin of kidney beans
1 x 400g tin of butter beans
1 x 400g tin of black beans/chickpeas
2 tablespoons of oil
2 x 400g tins of chopped tomatoes
100g tomato puree (6 tablespoons)
1 tablespoon maple syrup
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons tamari/soy sauce
½ teaspoon smoked paprika
Juice of 1 lime
1 teaspoon of sea salt
½ teaspoon freshly ground black pepper

Serve with:

Fresh coriander or chives
Natural plain soya yogurt
Chilli flakes


  • Peel and finely chop the garlic. Finely slice the chilli, removing the seeds if you don’t like it spicy. Deseed the yellow pepper and finely chop. Finely slice the scallions and drain and rinse the beans/chickpeas.
  • Put the oil into a large saucepan over a high heat. Once the pan is hot, add the garlic, chilli, yellow pepper and scallions, and cook for 2/3 minutes, stirring regularly.
  • Now add all the remaining ingredients and bring to the boil, stirring regularly. Remove from the heat and serve with chopped fresh coriander or chives, some sliced avocado and/or natural plain soya yogurt, topping it all with some chilli flakes.




1 x 250g tin of sweetcorn
1 x 400g tin of black beans
1 fresh red chilli
20 cherry tomatoes (different coloured ones, ideally)
1 tablespoon of oil
1 tablespoon ground cumin
1 teaspoon ground coriander
The juice of 1 lime
½ teaspoon sea salt
A bunch of fresh coriander
1 ripe avocado
1 x 200g pack of vegan cheese
4 wholemeal/corn tortillas or wraps


  • Drain the sweetcorn and black beans separately, and rinse thoroughly. Chop the chilli finely, removing the seeds if you want it less spicy. Chop the cherry tomatoes into quarters.
  • Put 1 tablespoon of oil on to a griddle or into a frying pan on a high heat. Add the sweetcorn and cook until it starts to char slightly (3–4 minutes). Next, add the black beans, chilli, cumin, coriander, half the lime juice, the cherry tomatoes and the salt and cook for a further 3 minutes. While cooking, use the back of a wooden spoon to mash the beans so that they break up – they will hold the salsa together.
  • Chop the fresh coriander roughly and stir half of it into the pan. Remove the salsa from the heat and transfer to a bowl. Cut the avocado in half and slice length-ways while still in the skin. Using a spoon, remove the slices from the skin into another small bowl. Grate the cheese into another bowl, or if using nacho cheese have it ready to spread. Give the griddle/frying pan a quick wash.
  • Put the dry pan back on a high heat and put in a tortilla. Add a generous handful of grated cheese or 2 tablespoons of nacho cheese and spread it around the tortilla. Add a serving of salsa, a few slices of avocado, and finish with another handful of cheese or a dollop of nacho cheese. Once the tortilla or wrap starts to brown, fold it in half so it becomes a half circle. Wait until the cheese starts to melt and stick it together.
  • Remove from the heat and slice in two. Repeat till you have made enough. Eat while hot!

Chocolately Chocolate Mousse



Cold water
200g dark chocolate
150ml boiling water
A handful of ice


  • Put equal parts of cold water and ice into a medium metal or plastic bowl for the ice bath.
  • Boil the kettle and pour 150 ml of boiling water into a second medium (metal) bowl.
  • Chop the chocolate into small pieces and add to the bowl of boiling water. Stir with a spatula or whisk until all the pieces are melted and it resembles the texture and smoothness of a hot chocolate.
  • Place the bowl with the chocolate over the ice bath where the bottom of the bowl with the chocolate is touching the ice-cold water and whisk vigorously. Continue to whisk until the mixture has the consistency of stiff whipped cream, it should take about 3-5 mins.
  • If it gets too thick do not worry, just add a little more boiling water and incorporate it in.

Best kept in the fridge. Enjoy on its own, dip fruit in it or use it as an icing on a cake.

You may also like...