If you are planning a party al fresco this summer, don’t forget to cater for your veggie friends and family with flavoursome summer vegetarian recipes from The Happy Pear, writes Donna Ahern.
Summer vegetarian recipes from The Happy Pear
As the summer season is well and truly upon us, most of us are making the most of this fine weather and bringing meal times to the great outdoors.
Traditionally garden grills evoke images of all meats synonymous with barbecues, so creating tasty and healthy meat-free alternatives for kids, vegetarians and those simply wanting to give burgers and steak a break can often be no mean feat.
Foodie brothers David and Stephen Flynn’s latest instalment – The World of the Happy Pear is packed with sweet and savoury healthy recipes brimming with texture and flavour, suitable for all the family. For those hosting a barbecue this summer – recipes such as ‘The Halloumi Burger with Chilli Ketchup and Tahini Mayo’ and ‘Meaty Veggie Burgers ‘ are both robust, tasty meat-free options for your veggie friends or discerning kids. The book also gives a handy step-by-step guide on their favourite vegetables to barbecue’ and why they stand the char test.
Overall, The World of the Happy Pear features over 100 easy to follow: vegetarian and healthy recipes from breakfasts to mains to smoothies. It’s also worth checking out their take on foods kids (and big kids) love such as ‘Giant Chocolate Peanut’ Butter Cups’ and ‘New-tella’! Its universal appeal – makes it an ideal kitchen companion for both the health aware novice and more seasoned nutritional conscious smart cooks.
Chocolate Chip Cookie Smoothie
This is Dave’s best shot at making a healthy brekkie smoothie that tastes as good as chocolate chip cookie dough ice-cream! We use water here to keep it light, but you can use milk of your choice instead.
Makes about 600ml
- 500ml water
- ¾ teaspoons vanilla extract
- 60g chopped dates
- 60g roasted cashew nuts
- Zest of 1 orange (optional)
- 3 tbsp cacao nibs/dark chocolate chips
1. Measure the water into a blender jug and add the vanilla extract. Soak the dates and cashew nuts in water for 5 minutes.
2. The orange zest can be a nice extra to add a zing to the flavour. Blend till smooth. Once blended, stir through the cacao nibs/ dark chocolate chips, keeping them whole.
Happy Pear egg-free Pavlova
At last – an egg-free meringue! We know this sounds like a total contradiction, and when you see what we are using instead of egg you will be amazed! This is very straightforward and involves the same steps as a normal pavlova – first you make the meringues and then the cream. The meringues will keep for five days in an airtight container.
Serves 4 – 6
- Liquid from 1 x 400g tin of chickpeas
- 125g caster sugar
To layer and top your pavlova:
- 4 x 400ml tins of full-fat coconut milk (refrigerated overnight)
- 2 teaspoons vanilla extract
- 300g soft fruit of your choice
- A few mint leaves
1. Preheat the oven to 110’C/225’F/ gas mark ¼
2. In a clean bowl, whisk the chickpea liquid for 10 minutes, using an electric hand whisk. It will become thick, stiff and creamy, with soft peaks.
3. Sprinkle in the caster sugar gradually and keep whisking, adding the sugar into the mixture for a further 5 minutes.
4. Get out two baking trays. Using the base of a 23cm spring-form tin, draw a circle on a sheet of baking parchment. Draw a second circle beside it. You should be able to draw two circles on each baking tray. Altogether you’ll draw four circles.
5. Spoon the meringue mix to fill your marked circles, then put the two baking trays into the preheated oven for 2 ½ hours.
6. When they are ready, take them out, leave to cool for 40 minutes, and carefully peel off the baking parchment.
7. Skim the cream from the top of each tin of coconut milk. Put into a bowl and add the vanilla extract and 2 tablespoons of the clear coconut milk from the cans. Whisk with an electric whisk for 1 minute to bring it all together and remove any lumps.
8. Place your base layer of meringue on a flat plate and spread with a layer of coconut cream. Top with fruit of your choice (such as fresh raspberries/strawberries/passion fruit/kiwi/mango). Repeat until you are left with a last layer of meringue to put on top, then finish with some coconut cream, and decorate with fruit and mint leaves. Enjoy!
Grilled Halloumi Burger with Chilli Ketchup and Tahini Mayo
This is a fab barbecue recipe and goes down a treat with both veggies and non-veggies- always a winner! It’s one of the most popular dishes on our evening menu.
- 1 courgette
- 1 aubergine
- 1 red pepper
- 5 tablespoons olive oil
- 1 teaspoon salt
- 1 x 200g pack of halloumi cheese
- 4 burger buns or wholemeal pittas Homemade ketchup
- Homemade Happy Pear mayo
- 50g rocket or similar greens
1. Start by prepping your veg. Cut the courgette in half and then into thin strips lengthwise. Slice the aubergines lengthwise into thin strips. Chop the pepper vertically into four large sections, discarding the core with the seeds. Chop the halloumi into 4 thin rectangular slices.
2. Put the cut veg into a large bowl with 4 tablespoons of the oil and the salt. Mix well until they all have a nice even coating.
3. Start to grill the prepared veg on a hot barbecue, turning regularly – you want them nicely charred but also soft and tender.
4. Remove your cooked veg from the grill and set aside while you cook the halloumi – it will cook very quickly! Put it on the barbecue until it has nice grill marks on each side, about 5 minutes.
5. Toast the buns on the barbecue, then layer then up with some homemade ketchup on the bottom bun, Happy Pear Mayo on the top bun, grilled courgettes, aubergine, halloumi, roasted peppers and some rocket in between. Alternatively you can spread the inside of your toasted pitta pocket with ketchup and mayo on either side and fill with your halloumi, veg and greens. Take the first bite…epic, and oh so tasty!
More like this:
Creamy blackberry mousse
Summer berries cake
Four rustic summer recipes