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

Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Amanda Logan View ›
Recipe
Kimchi jjigae

Tofu, kimchi, bok choi and shiitake mushrooms co-star in this flavoursome and nutritious Korean jjigae stew, spiced with fresh ginger and...

Amanda Logan
Kynd Community View ›
Recipe
Spaghetti Bolognese

We live by the saying, “Anything you can make, we can make vegan”. This goes for all cuisines from every corner of the globe, whether it be...

Kynd Community
Naomi Sherman View ›
Recipe
Tempeh tacos with charred corn salsa

Forget Taco Tuesday, you’ll want to taco every day with this bright and colourful dish! It’s versatile and powered with probiotics from...

Naomi Sherman
View ›
Recipe
Espresso banana mini tarts

Deceptively easy to make, these sophisticated tarts will take your vegan 'baketivism' to the next level, winning converts wherever they go!

Edward Daniel View ›
Recipe
Papaya gravlax

Gravlax is borrowed from the Nordic countries that commonly use salmon for the dish, but instead we‘ve used papaya as its base, coupled with...

Edward Daniel
Jacqueline Alwill View ›
Recipe
Fig and orange bircher

Start your day the gut-loving way with this delicious and satisfying bircher (aka overnight oats) recipe by Jacqueline Alwill.

Jacqueline Alwill
Chef Cynthia Louise View ›
Recipe
Magnum ice creams

These luxurious choc-coated ice cream blocks are made with simple whole plant ingredients, and easier to make than you might think. Just remember...

Chef Cynthia Louise

Our latest inspiration

Rachael Morris View ›
Health
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...

Rachael Morris
Nicole Kennedy View ›
Health
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...

Nicole Kennedy

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

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

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

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

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

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

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

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

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

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

From Mindful Parenting

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

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

More delicious vegan recipes

Rebecca Stonor View ›
Recipe
Lemon cheesecake

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

Our latest inspiration

Rachael Morris View ›
Health
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...

Rachael Morris
Nicole Kennedy View ›
Health
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...

Nicole Kennedy

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

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

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

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

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

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

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

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

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

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

From Mindful Parenting

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

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

More delicious vegan recipes

Rebecca Stonor View ›
Recipe
Lemon cheesecake

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

Our latest inspiration

Rachael Morris View ›
Health
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...

Rachael Morris
Nicole Kennedy View ›
Health
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...

Nicole Kennedy

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

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

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

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

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

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

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

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

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

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

From Mindful Parenting

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

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

More delicious vegan recipes

Rebecca Stonor View ›
Recipe
Lemon cheesecake

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

Our latest inspiration

Rachael Morris View ›
Health
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...

Rachael Morris
Nicole Kennedy View ›
Health
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...

Nicole Kennedy

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

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

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

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

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

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

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

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

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

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

From Mindful Parenting

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
kid-friendlyoil free
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

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

More delicious vegan recipes

Rebecca Stonor View ›
Recipe
Lemon cheesecake

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

Our latest inspiration

Rachael Morris View ›
Health
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...

Rachael Morris
Nicole Kennedy View ›
Health
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...

Nicole Kennedy

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

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

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

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

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

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

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

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

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

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

From Mindful Parenting

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

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

More delicious vegan recipes

Rebecca Stonor View ›
Recipe
Lemon cheesecake

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

Our latest inspiration

Rachael Morris View ›
Health
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...

Rachael Morris
Nicole Kennedy View ›
Health
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...

Nicole Kennedy

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

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

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

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

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

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

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

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

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

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

From Mindful Parenting
YOUR INPUT