Adam Guthrie | Contributors - Nourish plant-based living

Adam Guthrie

Adam Guthrie, vegan chef
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.

Articles by Adam Guthrie

View ›
Recipe

Creamy mushroom and tofu stroganoff

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

- Adam Guthrie
View ›
Recipe

Vegan pad kee mao

Healthy, satisfying and flavoursome, this pad kee mao is vibrant Thai food at its best. 

- Adam Guthrie
View ›
Recipe

Rainbow rice paper rolls

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...

- Adam Guthrie
View ›
Recipe

Sweet cashew cream

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

- Adam Guthrie
View ›
Recipe

Cacao chia pudding with sweet cashew cream and raspberries

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

- Adam Guthrie

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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.

dinner
bowl foodoil free

Ingredients

serves 2

Cashew sour cream

TO SERVE

Method

  1. Start by making the cashew sour cream. Place all the ingredients in a high-speed blender and puree until super smooth. Set aside.
  2. Heat a frying pan over high heat. Add the mushrooms and brown on all sides. Add the onion, garlic, and tofu, then sauté for 2 minutes. Add a ¼ cup of water to deglaze the pan, then sauté for a further 1 minute.
  3. Add the stock powder, Dijon mustard, smoked paprika, and cashew sour cream, then stir to combine. Add pepper to taste and a bit more water if the sauce is too thick. Heat through.
  4. Serve the stroganoff in bowls with rice and steamed kale. Top with a pinch of extra paprika, if you like.
Adam Guthrie, vegan chef
Adam Guthrie

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

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Vegan pad kee mao

Adam Guthrie

Healthy, satisfying and flavoursome, this pad kee mao is vibrant Thai food at its best. 

dinner
gluten-free optionoil freequick and easy
Thai

Ingredients

Serves 2

sauce

Method

  1. Cook the noodles as per packet instructions then set aside. Place all of the sauce ingredients in a small bowl and whisk until well combined. Set aside.
  2. Heat a large nonstick frying pan or wok then add the tofu and cook until golden-brown. Add the garlic and fresh chilli and sauté until fragrant. Then add the vegetables and water and cook until they are al dente.
  3. Add the cooked noodles to the pan, pour in the sauce, and give everything a toss with a pair of tongs until the noodles are coated with the sauce. Season to taste with extra vegan fish sauce or soy sauce, if desired. Add the Thai basil and give everything another quick toss then remove from the heat.
  4. Serve the pad kee mao with a squeeze fresh lime and a sprinkle of chilli flakes, to taste. Enjoy!

TIP: Vegan fish sauce is made with soy beans and vegetable seasonings, and works beautifully as a replacement for traditional fish sauce.

Adam Guthrie, vegan chef
Adam Guthrie

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

This recipe was originally featured in Nourish plant-based living, Issue 68 • View magazine

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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.

dinnerlunch
entertainingfinger foodkid-friendlyoil free
Vietnamese

Ingredients

Makes 24 rolls

dipping sauce

Method

  1. First, make the dipping sauce. Place the rice vinegar, syrup, water, and red chilli into a small saucepan and boil for a few minutes. Remove from the heat and set aside to cool. Once cool, add the peanuts and diced cucumber. Set aside.
  2. Next, place the rice vermicelli into a bowl and pour in boiling water, leaving the noodles to soak for 8 minutes, or until they are tender. Drain the noodles then add the soy sauce and mix through thoroughly. Set aside.
  3. Now, prepare to assemble the rolls. You’ll need a large shallow dish filled with warm water and a moist chopping board to work on. Then, place all the prepped filling ingredients within easy reach.
  4. Soak a rice paper sheet in the warm water for 15 seconds, then place it onto the moist chopping board. Place the filling ingredients close to the edge of the rice paper nearest to you, leaving room on either side to fold in later. Add some of the prepared vermicelli noodles, spinach leaves, cucumber, carrot, capsicum, tofu, cabbage, a few mint leaves, and some coriander leaves.
  5. Starting with the edge closest to you, gently roll the rice paper over the filling to about halfway then fold in each of the sides and continue to roll until you have a sealed roll. Repeat with the other rice paper sheets. 
  6. To serve, cut the rolls into halves and plate with the dipping sauce, ready to share with friends.
Adam Guthrie, vegan chef
Adam Guthrie

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

This recipe was originally published in Nourish plant-based living, Issue 67 • View magazine

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Sweet cashew cream

Adam Guthrie

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

basics
gluten-free optionoil freequick and easysauces and condiments

Ingredients

MAKES 1½ CUPS

Method

  1. Soak the cashews in water overnight to get the best yield of cream (or for at least 15 minutes in boiling water).
  2. Drain the cashews and puree in a high-speed blender with half a cup of water until very smooth.
  3. Add the maple syrup according to the sweetness you want.
  4. Store in an airtight container in the fridge until required.
Adam Guthrie, vegan chef
Adam Guthrie

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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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.

breakfastbrunchdessert
gluten-free optionoil freerefined sugar free

Ingredients

Serves 4

Cacao chia pudding (Make the night before)

Sweet cashew cream (Makes 1½ cups) 

TO SERVE

Method

  1. 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. 
  2. Soak the cashews in water overnight to get the best yield of cream (or for at least 15 minutes in boiling water). 
  3. 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. 
  4. 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

Adam Guthrie, vegan chef
Adam Guthrie

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

This recipe was originally published in Nourish plant-based living, V8 N4 • View magazine

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YOUR INPUT