Rebecca Stonor | Contributors - Nourish plant-based living

Rebecca Stonor

Rebecca has worked for nearly two decades in plant science and is certified in plant-based nutrition through eCornell University. After receiving a diagnosis of multiple sclerosis, she stays well with a wholefood plant-based diet and shares her knowledge via wellness workshops and plant-based cooking classes.

Articles by Rebecca Stonor

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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
View ›
Recipe

Indonesian salad with spiced tempeh topping

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...

- Rebecca Stonor
View ›
Recipe

Strawberry salad with black rice, basil, and tofu ricotta

Strawberries are simply lovely in a salad and contrast beautifully with the black rice in this one to make a gorgeous-looking dish. Finished off...

- Rebecca Stonor

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Lemon cheesecake

Rebecca Stonor

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 much lower in saturated fat. It’s also full of protein.

dessert
bakingentertaining

Ingredients

SERVES 12

BASE

FILLING

LEMON JELLY TOPPING

TO SERVE

Method

  1. Line a 20 cm springform cake tin with baking paper, including the sides of the tin.
  2. Blend all the ingredients for the base in a food processor until it sticks together, adding a touch more water if needed. With wet fingers, press the base mixture into the bottom of the prepared tin.
  3. Place all the ingredients for the filling into a food processor. Process until very smooth. Place the filling into a medium saucepan over medium heat and stir continuously until it begins to thicken. Pour this mixture into the base and smooth the top with a spatula. Place in the fridge to set.
  4. While the cheesecake is setting, make the lemon jelly topping. Add all the lemon jelly ingredients to a saucepan and then simmer for about 3 minutes, stirring continuously with a whisk.
  5. Arrange some finely sliced lemon on top of the cooled cheesecake (leaving it in the tin for now) and then pour the lemon jelly topping over the top. Place back into the fridge to cool completely before cutting and serving with a sprinkle of puffed millet, if you like.
Rebecca Stonor

Rebecca has worked for nearly two decades in plant science and is certified in plant-based nutrition through eCornell University.

This recipe was featured in Issue 75 of Nourish plant-based living • View magazine

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Indonesian salad with spiced tempeh topping

Rebecca Stonor

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour flavours, it’s aromatic, fresh, and really easy to make!

dinnerlunchside dish
salad
Indonesian

Ingredients

Serves 4 as a side

tempeh topping

Method

  1. Blanch the vegetables in a pot of boiling water in batches. The green beans can be blanched for about 2 minutes, while the bean shoots and kale only need a few seconds. Drain and then rinse with cold water to stop the cooking process and retain the vibrant green colour. Set aside.
  2. To make the tempeh topping, blend together the makrut lime leaves, shallots, chillies, garlic, coconut sugar, tamari, galangal, tamarind paste, and salt in a small food processor to form a smooth paste.
  3. In a nonstick frying pan over medium heat, fry the paste until fragrant. Add the crumbled tempeh and stir to coat with the paste, frying until it becomes golden and aromatic.
  4. To serve, arrange the vegetables on a plate and top with the crumbled tempeh. Garnish with toasted slivered almonds and sliced spring onions.

TIP: Makrut lime is the gnarled lime commonly used in Thai cuisine. It’s also known as Kaffir lime, but this is a derogatory term that is offensive in some parts of the world.

Rebecca Stonor

Rebecca has worked for nearly two decades in plant science and is certified in plant-based nutrition through eCornell University.

This recipe was first published in Nourish plant-based living, Issue 74 • View magazine

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Strawberry salad with black rice, basil, and tofu ricotta

Rebecca Stonor

Strawberries are simply lovely in a salad and contrast beautifully with the black rice in this one to make a gorgeous-looking dish. Finished off with tofu ricotta and crunchy hazelnuts, this is truly a special salad.

dinnerlunchside dish
salad

Ingredients

Serves 4

Dressing

TOFU RICOTTA

Method

  1. Boil the black rice and 4 cups of water for 25 minutes or until tender.
  2. Meanwhile, make the dressing by mixing together the balsamic vinegar, poppy seeds, maple syrup, and salt in a small bowl. Season with pepper to taste and set aside.
  3. When the rice is cooked, drain and place under cold running water to cool and stop the cooking process. Set aside.
  4. To make the tofu ricotta, add the tofu, lemon juice, nutritional yeast, miso paste, Dijon mustard, garlic powder, and salt to the bowl of a food processor. Blend until combined.
  5. Place the strawberries, rocket, baby spinach, red onion, and basil into a large bowl. Pour over the dressing, then toss thoroughly until well coated.
  6. To serve, arrange the rice and dressed salad on a serving plate. Add dollops of the tofu ricotta and scatter with the roasted hazelnuts.
Rebecca Stonor

Rebecca has worked for nearly two decades in plant science and is certified in plant-based nutrition through eCornell University.

This recipe was originally published in Nourish plant-based living, Issue 72 • 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