Adam Guthrie | Contributors - Nourish plant-based living

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University. He transformed his own health through diet and exercise after suffering a heart attack at age 39 and now teaches others how to eat and live a wholefood plant-based lifestyle through his I Feel Good program.

ifeelgood.com.au

Creamy mushroom and tofu stroganoff

Adam Guthrie

You don’t need animal products to make lusciously creamy and satisfying dishes. You don’t even need oil! This wholefood, plant-based stroganoff is a case in point.

Rainbow rice paper rolls

Adam Guthrie

Rice paper rolls are an amazing way to eat a multitude of raw veggies and are the perfect healthy meal for any gathering. They are easy to prepare ahead of time so you can relax and enjoy the company of your guests.

Sweet cashew cream

Adam Guthrie

Simple but delicious, this cashew cream can be used in place of thickened dairy cream in many recipes.

Ingredients

MAKES 1½ CUPS

1 cup cashews, raw

2 tbsp maple syrup, or to taste

½ cup water

Method

Soak the cashews in water overnight to get the best yield of cream (or for at least 15 minutes in boiling water).

Drain the cashews and puree in a high-speed blender with half a cup of water until very smooth.

Add the maple syrup according to the sweetness you want.

Store in an airtight container in the fridge until required.

Cacao chia pudding with sweet cashew cream and raspberries

Adam Guthrie

Lift your chia pudding game with this divine cacao version, layered with sweet cashew cream and raspberries.

Ingredients

Serves 4

Cacao chia pudding (Make the night before)

2 tbsp cacao powder
2 tbsp maple syrup
⅔ cup chia seeds
2 cups plant-based milk (we used Bonsoy Almond)
1 tsp vanilla essence

Sweet cashew cream (Makes 1½ cups)

1 cup cashews, raw
2 tbsp maple syrup, or to taste
½ cup water

TO SERVE

1 cup raspberries (fresh or frozen)

Method

To make the cacao chia pudding, place all of the ingredients into a mixing bowl and whisk until the cacao powder has dissolved and the chia seeds start to swell and thicken. Give it a whisk every 5 minutes over a 20-minute period so that the chia seeds swell evenly throughout the bowl. Cover the top of the bowl and place in the fridge overnight.
Soak the cashews in water overnight to get the best yield of cream (or for at least 15 minutes in boiling water).
To make the sweet cashew cream, drain the cashews and puree in a high-speed blender with half a cup of water until very smooth. Add the maple syrup according to the sweetness you want. Store in an airtight container in the fridge until required.
To assemble, layer into a jar the cacao chia pudding, sweet cashew cream and raspberries.

TIP: The sweet cashew cream in this recipe can be used in place of thickened dairy cream in many recipes.

In partnership with Bonsoy

Articles by Adam Guthrie

More inspiration from our mindful collective

Ingredients

serves 2

Cashew sour cream

TO SERVE

Method

More inspiration from our mindful collective

Ingredients

Serves 2

sauce

Method

More inspiration from our mindful collective

Ingredients

Makes 24 rolls

dipping sauce

Method

More inspiration from our mindful collective

Ingredients

MAKES 1½ CUPS

Method

More inspiration from our mindful collective

Ingredients

Serves 4

Cacao chia pudding (Make the night before)

Sweet cashew cream (Makes 1½ cups)

TO SERVE

Method

More inspiration from our mindful collective