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

Rainbow breakfast smoothie

Colourful, refreshing, and nutrient dense, these vibrant smoothies are bursting with fruity flavours, and even sneak in a bunch of your daily...

- Adam Guthrie
View ›
Recipe

Crumbed oyster mushroom burger

Ramp up your family burger night with crumbed oyster mushrooms and a super tasty, creamy sauce.

- Adam Guthrie
View ›
Recipe

Kale wraps with marinated tofu, avocado, and sriracha mayo

Using kale leaves for wraps is an easy and delicious way to add more greens to your day. This recipe is super quick, satisfying, and flavoursome.

- Adam Guthrie
View ›
Recipe

Wholefoods pizza

In this pizza recipe by plant-powered chef Adam Guthrie, simple whole foods come together to recreate the most craveable of classic dishes in an...

- Adam Guthrie
View ›
Recipe

Noodles and veg in spicy vegan broth

This fragrant, satisfying noodly soup is a wonderful way to pack in a multitude of vibrant veggies. Thanks to the easy availability of vegan Thai...

- Adam Guthrie

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Rainbow breakfast smoothie

Adam Guthrie

Colourful, refreshing, and nutrient dense, these vibrant smoothies are bursting with fruity flavours, and even sneak in a bunch of your daily greens – perfect for kids of all ages!

breakfast
kid-friendlysmoothie

Ingredients

SERVES: 4

Berry layer

Banana layer

Green layer

Method

  1. Place all berry layer ingredients into a high-speed blender and blend until smooth. Pour into 4 glasses, dividing evenly.
  2. Place all banana layer ingredients into a high-speed blender and blend until smooth. Use as the next layer by pouring even amounts into the glasses on top of the berry layer.
  3. Place all green layer ingredients into a high-speed blender and blend until smooth. Use as the final layer by pouring into the glasses as the final layer.
  4. Serve with a reusable straw and enjoy cold.
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 N2 • View magazine

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Crumbed oyster mushroom burger

Adam Guthrie

Ramp up your family burger night with crumbed oyster mushrooms and a super tasty, creamy sauce.

dinnerlunch
barbecuekid-friendlyoil free

Ingredients

SERVES: 4

SRIRACHA CASHEW CREAM

Method

  1. Preheat the oven to 200°C.
  2. Place the flour, milk, and breadcrumbs in separate bowls. Crumb each oyster mushroom by dipping into the flour first, then into the milk, and finally the breadcrumbs until well coated.
  3. Place the crumbed mushrooms on a tray lined with baking paper, then bake in the oven until golden-brown, about 15–20 mins.
  4. To make the sriracha cashew cream, place all ingredients into a blender and blend to a smooth paste.
  5. To assemble the burgers, place some sriracha cashew cream on the bread rolls, top with tomato, cucumber, the cooked crumbed mushrooms, mixed salad leaves, and red onion. Pop the other half of the bread roll on top, and tuck in!
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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Kale wraps with marinated tofu, avocado, and sriracha mayo

Adam Guthrie

Using kale leaves for wraps is an easy and delicious way to add more greens to your day. This recipe is super quick, satisfying, and flavoursome.

dinnerlunchside dish
gluten-free optionoil freequick and easy
Asian fusion

Ingredients

SERVES: 4

Method

  1. Cook the tofu in a frying pan then slice into strips. 
  2. Blanche the kale leaves in boiling water for a couple of minutes then remove and drain. 
  3. To serve, place 2 kale leaves onto each plate and top with sliced avocado, cucumber slices, tofu strips, a sprig of coriander, and a drizzle of sriracha mayo.
  4. Add a side of sriracha mayo for extra delicious dipping. Roll them up and eat them up! 

TIPS:

  • You can buy vegan sriracha mayonnaise from the supermarket, but it does contain some oil. For an oil-free option, you can add standard sriracha to homemade cashew sour cream. 
  • To make this recipe gluten-free, choose a gluten-free marinated tofu. 
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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Wholefoods pizza

Adam Guthrie

In this pizza recipe by plant-powered chef Adam Guthrie, simple whole foods come together to recreate the most craveable of classic dishes in an ultra-healthy, high-fibre version. Load up the toppings and enjoy!

dinnerlunch
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Italian

Ingredients

Sauce

Cashew sour cream

Method

  1. Preheat the oven to 200°C.
  2. To make the pizza sauce, place the tomatoes, garlic, onion, herbs, stock powder, and water into a blender and blend to a smooth tomato sauce. Pour the mixture into a frying pan, bring to a boil, and simmer until reduced to a thick sauce. Season with salt and pepper to taste, then set aside.
  3. To make the cashew sour cream, place all the ingredients into a high-speed blender and blend to a smooth cream. Add more water if necessary, it needs to be the same consistency as non-vegan sour cream. Once smooth, set aside.
  4. To assemble the pizzas, spread each Lebanese bread with an equal amount of pizza sauce. Top with baby spinach, mushrooms, capsicum, cherry tomatoes, and red onion. Spoon over dollops of cashew sour cream and then place into the oven for 15–20 minutes, or until the base is super crisp. Remove when the base is crispy, top with basil leaves, and serve.
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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Noodles and veg in spicy vegan broth

Adam Guthrie

This fragrant, satisfying noodly soup is a wonderful way to pack in a multitude of vibrant veggies. Thanks to the easy availability of vegan Thai curry pastes, you can whip it up in no time!

dinnerlunch
gluten-free optionoil free
Thai

Ingredients

SERVES: 4

To serve

Method

  1. Cook the noodles as per packet instructions, then drain and set aside.
  2. Heat a wok over a high heat then add the curry paste, cooking briefly until fragrant. Add the stock, vegan fish sauce, soy sauce, sugar, and all the and the vegetables. Simmer, until the veggies are just tender.
  3. Add in the cooked noodles and bring to a boil before removing from the heat. Finish with the lime juice and season to taste.
  4. To serve, ladle the soup into bowls, distributing the noodles and vegetable as evenly as possible. Top with fresh bean sprouts, coriander, and lime wedges.

TIP: You can find vegan Thai red curry pastes and vegan fish sauce in the healthfood aisle at most supermarkets. Gluten-free versions are often available: just check the allergen labelling if required.

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 66 • View magazine

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Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...

Rebecca Stonor
Katie White View ›
Recipe
Pumpkin pie

This sweet pumpkin pie has it all: a melt-in-your mouth pastry crust, a rich cinnamon and nutmeg-spiced pumpkin filling, and a fluffy layer of...

Katie White
Chef Cynthia Louise View ›
Recipe
Coconut lentil soup

You’ll be scoffing mouthfuls of this rich, hearty, budget-friendly soup before anyone else has a chance to dive in. It’s that good! I...

Chef Cynthia Louise

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Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

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Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

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Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

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The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

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Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

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Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

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Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

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Does life feel like an uphill battle? Maybe it’s time for change

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Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

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The next time you go for a walk, discover the wonder of the everyday world around you

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A skincare routine can be a way to nourish yourself inside and out

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When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

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