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

Wholefood, plant-based cauliflower wings

Cauliflower wings are always a big hit! I love serving them as finger food at a party – everyone keeps going back for more. They’re also...

- Adam Guthrie
View ›
Recipe

Malaysian vegetable curry

This sensational curry is zinging with flavours, colours and textures. Serve with wholegrain rice for a hearty, wholesome and ultra-satisfying...

- Adam Guthrie
View ›
Recipe

Black bean burger and wedges

Wholefood, plant-based veggie burgers with crispy baked potato wedges: all the pleasure and comfort of the classic Aussie burger and chips, with...

- Adam Guthrie
View ›
Recipe

Adam Guthrie's oil-free vegan aioli

This is the wholefood, plant-based version of aioli you’ve been needing in your life! Use it just like traditional aioli, with the option to...

- Adam Guthrie
View ›
Recipe

Grilled cabbage wraps with soy glaze

Cabbage leaves form the soft casing for these simple but sophisticated wraps, stuffed with a nutritious and flavoursome filling, and served with...

- Adam Guthrie

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Wholefood, plant-based cauliflower wings

Adam Guthrie

Cauliflower wings are always a big hit! I love serving them as finger food at a party – everyone keeps going back for more. They’re also excellent as a meal with salad.

dinnerlunch
entertainingfinger foodgluten-free optionoil free

Ingredients

Serves: 2–4

salad

Method

  1. Preheat the oven to 200°C. Line a tray with baking paper or silicone.
  2. In a large bowl, add the flour, soy milk, barbecue sauce, water, garlic, paprika, salt, and pepper. Whisk to combine. Pulse the bread in a food processor to make fine breadcrumbs, then place in a separate bowl.
  3. Dip each cauliflower floret into the batter to coat, then roll in the breadcrumbs. Repeat for all the cauliflower. 
  4. Evenly space the cauliflower florets on the tray. Bake for 30–40 minutes until crisp and golden brown.
  5. Meanwhile, make the sriracha aioli. Place all the ingredients in a high-speed blender and puree until smooth. Store in an airtight container in the fridge until needed. 
  6. To make the salad, toss all the ingredients, except for the edible flowers, in a bowl. When ready to serve, place the salad in a serving bowl and top with the edible flowers to garnish.
  7. Serve the cooked cauliflower wings with salad on the side and aioli for dipping. Yum!

TIP: Make your own wholefood, plant-based sriracha aioli with my easy and delicious cashew-based recipe.

Adam Guthrie, vegan chef
Adam Guthrie

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

This recipe originally appeared in Nourish plant-based living, Issue 69 • View magazine

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Malaysian vegetable curry

Adam Guthrie

This sensational curry is zinging with flavours, colours and textures. Serve with wholegrain rice for a hearty, wholesome and ultra-satisfying WFPB dinner.

dinner
bowl foodentertaininggluten-free optionoil free
Malaysian

Ingredients

Serves: 2

Paste

Method

  1. Make the chilli paste first. Place the chilli, shallot, garlic, lemongrass, galangal, and 2 tbsp of the water into a blender and blend to a fine paste.
  2. Heat a large saucepan over medium–low heat. Add the remaining 2 tbsp of water, then the chilli paste, and cook for about 5 minutes stirring often, or until the chilli turns a darker shade of red. Add a little more water if the pan starts to look too dry.
  3. Next, add the cumin, coriander, turmeric, and curry powder to the pot and continue to sauté for a few seconds, until fragrant. Add the vegetable stock and tofu then bring to a boil. Cover the pot with a lid and simmer for 10 minutes over medium–low heat. 
  4. Remove the lid and while the broth is simmering, add the cabbage, beans, baby corn, tomatoes, lime leaves, and curry leaves then stir through. Add the coconut sugar, milk, soy sauce, and salt then stir through and simmer for another 2–3 minutes. Add the lime juice, taste, and adjust the seasoning if needed.
  5. Serve in bowls with a side of rice.

TIP: We used Ayam brand curry powder for an authentic Malaysian flavour. You’ll find it in select independent supermarkets and Asian grocery stores.

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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Black bean burger and wedges

Adam Guthrie

Wholefood, plant-based veggie burgers with crispy baked potato wedges: all the pleasure and comfort of the classic Aussie burger and chips, with none of the down sides.

dinnerlunch
barbecuekid-friendlyoil free

Ingredients

Serves 6

burger patties

wedges

to serve

Method

  1. Preheat the oven to 200℃ and line two trays with baking paper.
  2. To prepare the burger patties, first dry sauté (no oil) the onion until browned, separately dry sauté the walnuts until toasted, and cook the rice. 
  3. Place all the burger patty ingredients in a large bowl and mash well to form a mince. Form the mince into 6 large patties and then place onto one of the lined trays. 
  4. Meanwhile, boil the potatoes whole until softened, then set aside to cool. When cooled, cut into wedges and place in a bowl. Add the cumin, salt, and pepper, then toss to coat. Place the wedges onto the remaining lined tray.
  5. Place both trays into the oven and bake for 20–30 minutes, or until the patties are cooked through and the wedges are crispy and golden-brown.
  6. To assemble each burger, place lettuce on the base of each wholemeal roll and top with a burger patty. Then add 2 slices of tomato, 2 slices of beetroot, 1 slice of grilled pineapple, and a few onion rings. Squeeze on your favourite sauce and pop the top of the roll on. Serve with the wedges and vegan aioli. 

TIP: To make your own oil-free vegan aioli, I recommend following my simple but delicious cashew-based recipe.

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, Issue 63 • View magazine

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Adam Guthrie’s oil-free vegan aioli

Adam Guthrie

This is the wholefood, plant-based version of aioli you’ve been needing in your life! Use it just like traditional aioli, with the option to spice it up with sriracha if you like.

side dish
oil freequick and easysauces and condiments
Mediterranean

Ingredients

Makes one medium jar

Method

  1. Place all the ingredients in a high-speed blender and puree until smooth.
  2. Store in an airtight container in the fridge until needed. 

Variation for sriracha aioli: Add 2 tsp sriracha sauce at step one.

Adam Guthrie, vegan chef
Adam Guthrie

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

This recipe is an edited extract from Nourish plant-based living, Issue 69 • View magazine

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

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Grilled cabbage wraps with soy glaze

Adam Guthrie

Cabbage leaves form the soft casing for these simple but sophisticated wraps, stuffed with a nutritious and flavoursome filling, and served with a spicy-sweet glaze.

dinnerside dishstarter
oil free
Asian fusion

Ingredients

Makes: 10

Glaze

TO SERVE

Method

  1. Bring a pot of water to a boil, add the cabbage leaves, then cook for 1 or 2 minutes, or until soft. Remove and place in a bowl of cold water to cool. 
  2. To make the filling, heat a frying pan and add the garlic, ginger, mushrooms, carrot, and beans. Sauté for a minute, or until fragrant. Turn off the heat and add the cooked rice, soy sauce, mint, and coriander. Mix well and season with salt and pepper to taste.
  3. To make each cabbage roll, place a cabbage leaf on a clean surface. Add 3 heaped tbsp of filling in the middle, fold in the ends, then roll up to seal. Repeat with the remaining ingredients.
  4. Heat a grill plate over a high heat. Gently place the cabbage wraps and cook on both sides until nicely browned. When done, remove from the plate and set aside.
  5. To make the glaze, add the glaze ingredients to a frying pan, bring to a boil, then simmer until reduced by about half and slightly thickened.
  6. To serve, place the cabbage wraps in shallow bowls then drizzle the glaze over the top. Garnish with slices of mushroom, coriander leaves, and sesame seeds.
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 N6 • View magazine

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

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YOUR INPUT