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

Apple, rhubarb and strawberries with granola and turmeric custard

A baked fruit crumble with crunchy granola topping and warm custard – this wholefood, plant-based creation is the ultimate guilt-free...

- Adam Guthrie
View ›
Recipe

Tempeh spaghetti Bolognese

When you focus on wholefood, plant-based ingredients, you’ll get plenty of fibre while still enjoying all your favourites. This...

- Adam Guthrie
View ›
Recipe

Ramen

This hearty vegan ramen with golden baked tofu is nourishing, warming and packed with flavour. Make it gluten-free by using rice noodles in place...

- Adam Guthrie
View ›
Recipe

Massaman curry

Chef Adam Guthrie puts a wholefood, plant-based spin on Massaman curry in this vibrant dish, packed with the flavours of southeast Asia.

- Adam Guthrie
View ›
Recipe

Macaroni ‘cheese’

Comfort food the whole family will love, this veggie-loaded macaroni ‘cheese’ is simply divine and super healthy too!

- Adam Guthrie

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Apple, rhubarb and strawberries with granola and turmeric custard

Adam Guthrie

A baked fruit crumble with crunchy granola topping and warm custard – this wholefood, plant-based creation is the ultimate guilt-free indulgence.

dessert
gluten-free optionoil freerefined sugar free

Ingredients

SERVES: 2

GRANOLA

TURMERIC CUSTARD

Method

  1. Remove the cores from the apples, leaving the skin on, then cut into bite size pieces. Cut the rhubarb into 5cm lengths. Remove the leaves from the strawberries and cut in half lengthways.
  2. Place the apple, rhubarb, strawberries, and maple syrup into a saucepan. Cover with a lid and cook over a low heat until the rhubarb and apple are soft.
  3. To make the granola, preheat the oven to 180°C and line 2 trays with baking paper. Place all ingredients into a large bowl and mix well. Spread the mixture evenly over both trays and cook in the oven for 10 minutes. Remove from the oven, give the mixture on each tray a good stir, then place back in the oven to cook for a further 10 minutes. Remove from the oven and set aside to cool (it will go crunchy when cooled).
  4. To make the turmeric custard, mix the cornflour with the water in a glass to make a slurry. Place a saucepan over a high heat. Add the soy milk, maple syrup, vanilla paste, and turmeric, then bring to a simmer. Add the cornflour slurry and stir continuously until the milk boils and thickens. Simmer for 3 minutes, stirring continuously.
  5. To serve, place the cooked fruit mixture into bowls. Top with granola, turmeric custard, and a sprinkle of desiccated coconut.

TIP: Store extra granola in an airtight container in the pantry. It will keep for months.

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

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Tempeh spaghetti Bolognese

Adam Guthrie

When you focus on wholefood, plant-based ingredients, you’ll get plenty of fibre while still enjoying all your favourites. This ultra-satisfying tempeh Bolognese by chef Adam Guthrie is a case in point.

dinnerlunch
oil freepastaquick and easy
Italian

Ingredients

Serves: 4

Method

  1. To make the bolognese sauce, heat a large pot over a high heat. Add the onions and dry sauté (no oil) for 1 minute, then add the garlic and sauté for another minute. Add a couple of tablespoons of water to deglaze the pan. 
  2. Stir in the carrot and celery, sautéing for a couple of minutes. Then add the mushrooms and tempeh and sauté for another couple of minutes. 
  3. Stir in the non-alcoholic wine or grape juice, tomatoes, passata, water, stock powder, coconut sugar, dried herbs, and basil leaves. Cover with a lid and bring to a boil.
  4. Once the sauce starts to boil, remove the lid and reduce the heat. Simmer for 30 minutes, or until it becomes a nice saucy consistency. Meanwhile, cook the spaghetti as per packet instructions. 
  5. Add the cooked spaghetti to the pot of bolognese and stir through before serving in bowls. Top with feta, if using, and enjoy! 
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, Issue 63 • View magazine

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Ramen

Adam Guthrie

This hearty vegan ramen with golden baked tofu is nourishing, warming and packed with flavour. Make it gluten-free by using rice noodles in place of traditional wheat ramen noodles if you like.

dinnerlunch
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japanese

Ingredients

Serves 2

INGREDIENTS

Method

  1. Heat the oven to 200°C.
  2. Place the cubed tofu on a tray lined with baking paper and bake until golden-brown.
  3. Meanwhile, place the vegetable stock, kombu, soy sauce, vegan fish sauce, ginger, and garlic in a pot and bring to a boil. Simmer for 5 minutes. 
  4. On the side, mix the miso paste with a little water to make slurry. Add the miso slurry, milk, and the sesame oil to the pot of stock and stir to combine, then remove from the heat.
  5. Place the broth in a bowl, then arrange the tofu, cooked ramen noodles, baby spinach, mushrooms, and green onions however you fancy, and tuck in!

TIP: Vegan fish sauce is made with soy beans and vegetable seasonings, and works beautifully as a replacement for traditional fish sauce. It’s easy to find in mainstream and Asian supermarkets, vegan grocery stores, and online.

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 63 • View magazine

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Massaman curry

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Chef Adam Guthrie puts a wholefood, plant-based spin on Massaman curry in this vibrant dish, packed with the flavours of southeast Asia.

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gluten-free optionoil freequick and easy
Thai

Ingredients

Serves 4 

TO SERVE

Method

  1. Heat a large pot over a medium-high heat. Add the onion and dry sauté (no oil) until browned. Add a dash of water to deglaze the pot. Add the tomatoes, red curry paste, and curry powder, then stir until fragrant.
  2. Add the pumpkin, potatoes, water, tamari, and coconut sugar, then mix well. Bring to a boil, then reduce to a simmer. 
  3. Stir frequently, using the spoon to break up the pumpkin as it starts to soften, leaving some pieces intact to create a chunky sauce. Cook until the potatoes and pumpkin are soft, and the sauce has thickened.
  4. Add the milk and cook for a few more minutes before stirring in the lime juice. Serve over cooked brown rice and top with a sprinkle of coriander leaves and chopped peanuts.

TIP: I used the Maesri brand of Thai red curry paste, which is vegan friendly, oil free, and easy to find in mainstream 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 article is an edited extract from Nourish plant-based living, Issue 63 • View magazine

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Ingredients

SERVES: 4

CASHEW PARMESAN

Method

  1. Cook the pasta per packet instructions, then drain and set aside.
  2. Place a saucepan on a high heat and dry sauté the onion and garlic for 1 minute. Add in the milk, pumpkin, and stock powder, then bring to a boil. Cook while stirring until thick and creamy.
  3. To make the cashew parmesan, place all ingredients in food processor and pulse to a fine parmesan consistency.
  4. Add the cooked macaroni, spinach, nutritional yeast, Dijon mustard, nutmeg, then mix well. Season with salt and pepper to taste.
  5. To serve, sprinkle cashew parmesan over each serving and enjoy.

TIP: Nutritional yeast is an inert form of yeast that adds a delicious ‘umami’ flavour to savoury cooking. It is readily available in supermarkets and healthfood shops.

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 62 • View magazine

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