It’s that time again: time to reveal our latest edition of The Happy Pear’s scrumptious recipes! We love the enchiladas and chocolate cake combo they shared with us for our Spring 2021 issue. Read on to enjoy!
As we settle into the slow rhythm of midwinter, many of us are finding that healthy, nourishing comfort food is just the thing to lift our spirits. In this regard, The Happy Pear are on hand as always – we love their delicious recipes! Please enjoy these recipes for a cauliflower curry bake and a berry and apple crumble, taken from our Winter 2020/21 issue.
In our Autumn 2020 issue, Elle Fox of CNM (The College of Naturopathic Medicine) wrote about the drawbacks of gluten, while Svetlana Sidorova provided us with a great gluten-free recipe for Buckwheat and Almond Meal Bread. We can’t wait to try it out!
We always look forward to The Happy Pear’s delicious recipe offerings in each magazine … and our Autumn 2020 issue was no exception! In this issue, they gave us two gorgeous recipes: one for an Aloo Gobi Indian potato and cauliflower curry, and one for an epic vegan cheesecake. Read on for all the details!
We’ve long been huge fans of Veggie Vibe Café, an all-vegan food haven in the lovely Blackrock market. Like many small businesses, they were forced to shut up shop when the coronavirus situation escalated … but they are soon looking to reopen on a limited takeaway basis.
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Vegan Season for Cornucopia: New Cookbook Arrives!
Here at Positive Life, we have long been huge fans of the renowned vegetarian restaurant, Cornucopia. So when we heard they were releasing a new entirely vegan cookbook called The Green Cookbook, we just had to feature them in our Winter 2019/20 magazine! The article below appears in our ever-popular Short and Sweet section.
This is an excerpt from the summer issue of Positive Life. Subscribe | Stockists
Delicious Dairy-Free Strawberry Torte
Intro & Recipe by James Burke, Vegan Chef at Cornucopia.
While I am writing this, I have no idea of what the coming season holds. One fact I do know, is that even if the weather doesn’t live up to my hopes, the locally grown strawberries surely will. I can honestly say that I have tasted strawberries from all over the world and none have I experienced like the softly sweet and luxurious berries that are grown outdoors during the Irish summer season.
In the past, I preferred fresh strawberries rather than heated or cooked ones. Nowadays, I have changed my thinking and it is all because of the food dehydrator. These magic machines gently remove a large amount of the water content, but none of the flavour or nutrients. Using 300 grams of fresh berries will leave the following torte a little soggy, but I need that amount for the maximum flavour. That is where the idea for drying them came from. For those who don’t have access to a food dehydrator, I have also included instructions on how to dry them in a regular oven. Otherwise, you can use freeze-dried strawberries in this recipe and they are available in whole or powdered form.
Strawberries, white chocolate and vanilla are an obvious combination of course, but the twist here is that this dessert is completely dairy-free. Traditional white chocolate contains cocoa butter, dairy milk, and sweetener so we use cocoa butter, coconut cream and agave.
It’s like summer in the form of a torte!
Read the rest of the intro, recipe and notes in the summer 2016 issue of Positive Life. Subscribe | Stockists
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