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

Burrito bowl

Make up a big batch and eat this bountiful bowl all week!

- Adam Guthrie
View ›
Recipe

Big breakfast

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- Adam Guthrie
View ›
Recipe

Pear and berry crumble with turmeric custard

This beautiful healthy crumble with homemade vegan custard is guaranteed to become a family favourite.

- Adam Guthrie

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Burrito bowl

Adam Guthrie

Make up a big batch and eat this bountiful bowl all week!

dinnerlunch
bowl foodsavoury
Mexican

Ingredients

SERVES: 4

MEXICAN BEANS

GUACAMOLE

CASHEW SOUR CREAM

TO SERVE

Method

  1. Make the cashew sour cream. Soak the cashews in water overnight or for at least 15 minutes (overnight is best as you will yield more cashew sour cream). To make the cashew cream, drain the water and rinse the soaked cashews.
  2. Place all cashew cream ingredients in a high-speed blender and puree until smooth. Add more water if necessary, it needs to be the same consistency as sour cream. Store in an airtight container in the fridge until required.
  3. Make the guacamole. Remove the flesh from the avocados and mash them in a bowl. Add the tomatoes, jalapeno, onion, coriander, lime juice and salt. Stir well to combine. Refrigerate in an airtight container until required.
  4. Make the Mexican beans. Heat a frying pan over a high heat. Add the onion and garlic, then sauté until golden-brown, stirring continuously. Add a little water to deglaze the pan once they start to brown.
  5. Stir in the cumin and coriander. Add the capsicum and stir. Add the tinned tomatoes, beans, and stock powder and mix well. Reduce the heat and gently mash the mixture with a potato masher as it cooks. The mixture will thicken and resemble refried beans (you can use a stick blender if you prefer).
  6. Add the kale, stir through, and continue cooking until the kale is soft. Remove from the heat and store in an airtight container in the fridge until required.
  7. To assemble the burrito bowls, arrange a scoop of warm Mexican beans and a scoop of rice in each bowl. Add the lettuce leaves, tomato and cucumber. Top with the guacamole and cashew sour cream. Add a teaspoon of sambal oelek and some fresh coriander leaves if desired.
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, Vol. 7 no. 8 • View magazine

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Big breakfast

Adam Guthrie

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breakfast
gluten-free optionoil free

Ingredients

Method

  1. Heat a wok. Add the tofu, cumin, coriander, and turmeric then stir well to coat the tofu.
  2. Add the diced capsicum, broccoli stems, broccoli florets, carrots and frozen peas.
  3. Stir well over a high heat for two minutes then add the soy sauce. Continue to stir over a medium heat until vegetables are soft but still firm.
  4. Meanwhile, in a hot frying pan, add the tomato halves cut side down, asparagus and mushrooms and cook, turning occasionally, until soft but firm and starting to colour.
  5. To serve, place toasted sourdough in a bowl, top with scrambled tofu, then add the spinach leaves, avocado, asparagus, mushrooms and tomato.
  6. Season with salt and pepper to taste.
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, Vol 7 No 7 • View magazine

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Pear and berry crumble with turmeric custard

Adam Guthrie

This beautiful healthy crumble with homemade vegan custard is guaranteed to become a family favourite.

dessert
entertainingkid-friendlyoil freerefined sugar free

Ingredients

Crumble

Turmeric custard

Method

  1. Preheat oven to 180°C. Place pears and mixed berries into the baking dish.
  2. To make the crumble, place the ingredients in a medium bowl. Stir well to combine all ingredients.
  3. Place crumble mixture on top of the fruit and bake for 45 minutes until the crumble is golden brown.
  4. To make the turmeric custard, mix the cornflour and ½ cup of soy milk in a glass jug. Heat a saucepan on high heat and add the remaining soy milk, vanilla, maple syrup and the turmeric and bring to a simmer.
  5. Add the cornflour mixture and stir continuously until the milk boils and thickens. Serve drizzled over a piece of the crumble.
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 extract from Nourish plant-based living Vol. 7 no. 6 • 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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