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

Red curry ramen

This recipe combines noodles, shiitake mushrooms and greens in a creamy spiced broth, creating a mouthwatering fusion of Japanese and Malaysian...

- Adam Guthrie
View ›
Recipe

Vegetable sausage rolls

Crunchy homemade pastry encases a hearty, flavoursome filling in these wholefood, plant-based sausage rolls. 

- Adam Guthrie
View ›
Recipe

Chickpea and cauliflower dumplings in spiced tomato sauce

Who doesn’t love dumplings? In this wholefood, plant-based recipe, chef Adam Guthrie uses chickpea flour and cauliflower for the dumpling base,...

- Adam Guthrie
View ›
Recipe

Baked chickpea balls in tomato sauce

You only need simple ingredients and a great recipe to create a beautiful and highly nutritious dish like this one.

- Adam Guthrie
View ›
Recipe

Vegetable curry pies

The flavour of curry when combined with puff pastry is incredibly moreish, which is why curry pies are so popular. This vegetable curry mixture...

- Adam Guthrie

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Red curry ramen

Adam Guthrie

This recipe combines noodles, shiitake mushrooms and greens in a creamy spiced broth, creating a mouthwatering fusion of Japanese and Malaysian flavours.

dinnerlunch
bowl foodgluten-free optionquick and easy
Asian fusion

Ingredients

Serves 2

to serve

Method

  1. Heat a large saucepan or wok then add the onion and sauté for about 1 minute, or until softened.
  2. Next, add the curry paste and curry powder and cook while stirring for about a minute, until fragrant. 
  3. Add the vegetable stock, plant-based milk, sugar, soy sauce, vegan fish sauce, shiitake mushrooms, and curry leaves then bring to a boil. 
  4. Meanwhile, cook the noodles as per packet instructions (if using fresh instead of dried you don’t need to pre-cook them).
  5. Add the noodles, bok choy, and green beans. Simmer for 2 minutes.
  6. To serve, place the ramen into bowls, dividing the mushrooms, bok choy, and green beans evenly between the bowls. Top with chilli, coriander, and fried shallots. if you like.

TIPS:

  • We used Ayam brand curry powder for an authentic Malaysian flavour. You’ll find it in select independent supermarkets and Asian grocery stores.
  • Vegan Thai red curry pastes and vegan fish sauce are available at most supermarkets. Gluten-free versions are often available: just check the allergen labelling if required.
  • Bonsoy’s original soy milk has a creamy consistency and subtle flavour that works perfectly in this recipe.

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, Issue 68 • View magazine

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Vegetable sausage rolls

Adam Guthrie

Crunchy homemade pastry encases a hearty, flavoursome filling in these wholefood, plant-based sausage rolls. 

dinnerlunch
barbecuefinger foodkid-friendlyoil free

Ingredients

Serves 4

Wholefood pastry (see tip)

Filling

Method

  1. Preheat the oven to 190°C.
  2. To make the pastry, place the almonds, rolled oats, wholemeal flour and salt into a food processor or blender. Pulse to a flour like consistency, then place in a large bowl. Add 1 cup of water and mix until it forms a moist but firm dough (add small amounts of water if necessary). Place the dough in the fridge to rest for about an hour. 
  3. Roll the dough out between cling wrap with a rolling pin. Cut it into rectangle sheets, ready to assemble the sausage rolls. 
  4. Heat a large frying pan over a high heat. Add the onion and sauté (no oil) until translucent. Next, add the carrots, zucchini, corn, peas, kale and cauliflower. Mix well and sauté until the vegetables soften slightly. Take off the heat and set aside. 
  5. In a bowl, add the chickpeas and mash to a paste. Then add the cooked brown rice, vegetable stock powder and the cooked vegetables. Mix well. Add salt and pepper to taste. When the mixture has cooled enough, mash with your hands to fully combine.
  6. To assemble the sausage rolls, place some vegetable mixture down the centre of each pastry sheet. Fold one half of the pastry over the vegetables and then the other half, so they overlap and form a roll. Place the roll onto a tray lined with baking paper, seam facing down. Repeat to make the remaining rolls.
  7. Brush the pastry with soy milk and sprinkle with sesame seeds. Trim the ends off the rolls if desired. Cut into shorter rolls or leave as one long one. Bake in the preheated oven for 20 minutes or until the pastry is golden brown.

TIP: If you don’t want to make your own pasty, you can use 4 sheets of vegan-friendly, frozen puff pastry instead (just be aware it will contain oil).

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 first published in Nourish plant-based living, V8 N4 • View magazine

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Chickpea and cauliflower dumplings in spiced tomato sauce

Adam Guthrie

Who doesn’t love dumplings? In this wholefood, plant-based recipe, chef Adam Guthrie uses chickpea flour and cauliflower for the dumpling base, and pairs them with a tomato sauce zinging with the flavours of fresh herbs, spices, ginger, lemon and a touch of sweetness from Medjool dates.

dinnerlunch
bowl foodgluten-free optionoil freeseasonal
Asian fusion

Ingredients

Serves 4

DUMPLINGS

Spiced tomato sauce

Method

  1. Make the dumplings. Roughly chop the fresh coriander and place in a large bowl with the shallots, chickpea flour, cauliflower, red chilli, curry powder and the zest of one lemon. Add the water, season with salt and pepper to taste and mix into a dough. Roll the dough into golf ball size dumplings.
  2. Place a large saucepan of water on a high heat and bring to the boil. Add the dumplings to the boiling water and simmer for ten minutes. Transfer onto baking paper when cooked.
  3. To make the sauce, first prepare the veg. Puree the tomatoes in a blender, chop the zucchini into small pieces, slice the onion, finely chop the dates, and roughly chop the coriander.
  4. Heat a deep frying pan over a high heat. Add the onion, coriander seeds, mustard seeds, cumin seeds, curry leaves, and dried chillies. Add a quarter of a cup of water and stir until the water is absorbed.
  5. Add the pureed tomatoes to the frying pan along with the ground turmeric, ginger and dates. Bring to the boil, then reduce the heat to a simmer. Add the zucchini and the dumplings and cook for five minutes. Add salt and pepper to taste. Squeeze over the juice of one lemon.
  6. To serve, divide the mixture into four shallow bowls and top with coriander.
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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Baked chickpea balls in tomato sauce

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dinner
bowl foodgluten-free optionkid-friendlyoil free

Ingredients

Serves 4

Method

  1. Heat the oven to 200°C.
  2. Put the chickpeas, lemon zest and lemon juice in a blender or food processor and blend to a paste. Place the mixture into a mixing bowl and add quinoa, breadcrumbs, garlic, cumin, nutritional yeast, half of the chopped herbs, and some salt and pepper.
  3. With wet hands, form the mixture into 12 even balls and set aside on a tray lined with baking paper.
  4. Place the balls in the oven and bake for 20 minutes, until crisp on the outside. 
  5. Meanwhile, make the sour cream. Drain the soaked cashews and rinse with cold water. Place all sour cream ingredients into a high-speed blender and puree until smooth. Add a little more water if necessary. Refrigerate until needed.
  6. Heat a pot or deep-frying pan on a low heat, then add the onion and dry sauté without oil for 10 minutes, until softened. Add the tomatoes, water, vinegar, stock powder, and sugar. Simmer for 20 minutes, until thickened.
  7. Spoon tomato sauce into each of the 4 bowls and nestle the chickpea balls on top. Serve sprinkled with the remaining herbs and dollops of cashew sour cream on top.
Adam Guthrie, vegan chef
Adam Guthrie

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

This article is an edited extract from Nourish plant-based living, V8 N5 • View magazine

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Vegetable curry pies

Adam Guthrie

The flavour of curry when combined with puff pastry is incredibly moreish, which is why curry pies are so popular. This vegetable curry mixture is also great served on its own over brown basmati rice.

dinnerlunch
barbecuefinger foodkid-friendlylunch box ideas

Ingredients

MAKES 12

Method

  1. Preheat the oven to 180°C.
  2. Heat a pot over a high heat, then add the onions and dry sauté (no oil) for a few minutes. Add the garlic, curry powder, coconut milk, stock, soy sauce, sugar, and all the frozen and fresh vegetables. Mix well.
  3. Make a slurry by mixing a little water into the flour. Add this to the pot and stir constantly until the mixture boils. Lower the heat and simmer for 5 minutes.
  4. Cut each sheet of puff pastry into quarters. Press a piece of puff pastry into the holes of two large muffin trays to form the bases of 12 pies. Fill each one with vegetable curry mixture. Place a puff pastry lid on top of each top and brush with soy milk.
  5. Bake in the oven for 20 minutes or until the pastry is cooked and golden. Carefully remove the pies from the muffin trays and place on a cake rack to slightly cool before serving.

TIP: To make your own wholefood coconut milk, soak ½ cup of coconut flakes in 2 cups water overnight. Then blend in a high-speed blender until smooth.

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 N5 • View magazine

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